The #NBAXmas Cookbook offers an interactive and festive experience where NBA Fans can try recipes from all 30 teams’ home markets.
Each team was challenged to showcase a recipe that best represents their region’s most iconic culinary food. This recipe ranges from a favorite snack, dish or dessert that is unique to the team and fanbase.
Find the origin of each recipe and everything you need to create it yourself below.
Detroit Coney
A Detroit food staple, the Detroit Coney dates back to Greek immigrants in the early 1900s who passed through New York’s Ellis Island. It was there that the travelers were introduced to the “Coney Island Hot Dog” before heading west to Detroit, MI to put their own spin on the creation.
An all-beef hot dog in a steamed bun, dressed in a bean-less chili sauce, raw diced onions and mustard, the Detroit Coney was born as was the tale of its origin in the Motor City.
Ingredients
| 1cup beef suet or 1 cup lard |
| 5lbs. hamburger, 70/30 (not lean) |
| 1lb hot dog, diced (really should be ground cow heart, but dogs will be ok) |
| 24 saltine crackers or 24 soda crackers, crushed into a powder |
| 1/2 cup ketchup |
| 4 cups chicken stock |
| 3 tbsp. chili powder |
| 4 tbsp. paprika |
| 1/2 cup yellow mustard, Plochmans |
| 2 tbsp. turmeric |
| 2 tbsp. cumin powder |
| 1 tbsp. garlic powder |
| 1 tbsp. onion powder |
| 1 tbsp. black pepper |
| 1 tbsp. salt |
| 1/2 teaspoon ground cloves |
Directions:
- In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it separates and browns..
- Stir regularly and mashed with a potato masher during process to create a kind of rough paste.
- Drain, but reserve the rendered fat and set aside for next step.
- In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring constantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
- Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed.
- Cover the pot and simmer for at least 3-hours (longer the better) stirring occasionally so it doesn’t burn on bottom, adding water as necessary for proper consistency.
- Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occasionally so it doesn’t burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
- When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistent light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularly to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
- Wrap them in paper towels and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions.
