A serving of Harvest Sautéed Green Beans served with deer venison tenderloin medallions. This is one of our go-to side dishes that seems to go with just about everything. It’s particularly good with meats, and game meats seem to suggest it. At that point it also goes very well with the wild rices and other […]
Category: Michigan Cuisine
Recipe for “Gillie’s Coney Island Chili Dogs”, a Flint Style Coney Sauce
After we’d discussed the conclusions of this test of Gillie’s recipe, Monica Kass Rogers updated her “Gillie’s Coney Island Chili Dogs” recipe with a small-batch version that she likes. It’s definitely worth trying. Most online recipes and recipes in-print are about as far from Abbott’s original sauce as they can possibly get. They involve ground hot […]
Re-Creating a Coney Island-Style Greek Breakfast Skillet
The Greek Breakfast Skillet at the Cozy Corner Coney Island in Monroe, MI, in August 2013; Sliced Gyro loaf, onion, tomato, feta cheese and home fries under two over-easy eggs, served with toast. Unless you live in a place like Michigan, the area north of Fort Wayne, Indiana, or northwest Ohio, you may not understand […]
Twelve Food-Related Statements That Need To Be Banned
Adam at age 15 with some camp cooking equipment from the 1950s. People in the U.S. today would likely be extremely squeamish about eating food prepared with these. When it comes to food, I don’t really like “top-ten” or “top-one-hundred” or any other kind of similar lists. Those lists are very dependant on the taste […]
Recipe: Coarse Liverwurst & Muenster Omelet
Having suffered my first sinus bleed in three years last weekend (a rather bad episode I might add, with about three pints of blood loss), I found myself once again in need of the wonderful healing properties of the Coarse Liverwurst from Kilgus Meats in Toledo. Mary picked up four pounds of the stuff on […]
In Food Writing, Northern Michigan Is …
A Beef & Pork Rutabaga Pasty from Nylund’s Pasties in Crystal Falls, Michigan, in the Upper Peninsula. Yes, Michigan does indeed have an Upper Peninsula. A couple of my biggest pet peeves have to do with Michigan food writing in general. There are quite a few food writers here in the state and, make no […]
Monster Candy, May’s Candy Shop, Mackinac Island, Michigan
The Monster Candy, about 4″ in diameter, from May’s Candy Shop on Mackinac Island in the straits between the peninsulas of Michigan. It was just over a year ago Mary and I were on Mackinac Island a few hundred miles north of here. One of the shops I had wanted to visit for a few […]
An Unintentional Break
A more recent pic of the Ground Bologna Sandwich Spread, an image that’s also a little more appetizing than the other one. Someone’s said all that’s missing in this photo is topping the ground bologna with a fried egg. I’m thinking that’s good thinking. I know. It’s been three months. Three entire months since that […]
Todoroff’s Jackson Coney Sauce, Retail Package
Click on any image for a larger version. While you’ve probably heard of both Flint and Detroit Coneys, the disputes about which one is best, and the decades-long dispute between the Lafayette Coney Island and American Coney Island over which one is the best Detroit coney, you probably have never heard of the third contender […]
Recipe: Sharron Lee’s Classic Dark Christmas Fruitcake … with Pork Fat
Click on any image for a larger version. Scott Lee is an old friend of mine. Not that he’s actually old … he’s as middle-aged as I am, and slightly older by a few months. But Scott’s been around most of my life. We met in art class in 6th grade, spent time studying magic […]