For the ground hot dog Flint Coney sauce recipe used in these nachos, as well as more accurate versions using ground beef heart, please visit the Flint Coney Sauce Recipes page where I’ve assembled them all.
Holy Flurking Schlidt. I haven’t posted in a week. I’m appalled.
I’ve had every intention of posting before this, but the Dog House down at the beach is taking up more time than I thought it would. We’re getting quite a decent amount of business It’s like making a film … lots of waiting, with bursts (sometimes constant bursts) of high energy when customers show up. On weekends when the weather is good it can be downright crazy there. Which is, of course, a good thing …
Above is the current version of our Dog House Nachos. The meat you see there is what is now the ubiquitous Flint-style Coney Sauce. I’m now making six pounds of the sauce every two days (tomorrow morning I’ll make another batch, having made a batch yesterday morning.) I seem to be getting darn good at it the more I “practice”. And the sauce gets great comments.
BTW, we went to the Monroe Street Grill in Monroe, Michigan for dinner this evening. Yes, there are photos! I’ll try to post them tomorrow. Oh right, our ice cream order will be ready at Independent Dairy. Let’s see, how’s that gonna work …
“BTW, we went to the Monroe Street Grill in Monroe, Michigan for dinner this evening.”
and you didn’t stop by….*bawling*
Sorry Tonya! It wouldn’t have been an enjoyable visit anyway, as I fell asleep in the van on our way back to Luna Pier. I wanted to post this photo and an apology for not posting this week and then headed straight to bed. Of course, hon, you know where the beachhouse is and that I’m there in the mornings most days, sooooooo … where’ve ya’ been?? 😉
Well, I doubt that I would drive all the way to Michigan to sample Nachos, no matter HOW good they look (and they DO look good).
But, if we can make some at home, similar to those in your photo, you can bet that we will be enjoying them as an appetizer with our anticipated tamale dinner (my wife’s San Antonio family recipe) on Thursday evening.
Nice photo.
I’m not a big fan of fake cheese but that photo has me drooling!!! The sauce is obviously the key to the whole thing. I can practically smell it!
I must admit, it’s unusual to see nachos without pico de gallo or other tomato-ey, onion-ey topping. At least out here.
I think the contrast of fresh ingredients and crunch along with the sauce (or chili) and cheese is the best part of a good plate of nachos.
And cilianto? Yes, please.
Dave,
Tell me more about the sauce. “flint” style = Flint, MI, I take it. What is their style?
Do you also put this on hot dogs?
@Durian, stay tuned on that. I’m updating the recipe, but yes that goes on hot dogs.