I wound up pestering some pals for a chain recipe scam that I got from a good pal, who knows about the “Cloak and Dagger Cook-Book,” and I shotgunned it out without thinking.

I was agitated about that cop and his speed gun down in Ogemaw County, and the $100 ticket that is sitting in the pile next to the computer here in the Little Village by the Bay. It could have been worse; I got off with no points and it is only a hit to the wallet.

So I apologize- I am not quite myself this morning and thoroughly out of sorts with the alpha and omega of the universe. I did not need a refresher on the decline in County revenues and the necessity to impose a travel tax on the unwary public. Inflation is up, so is unemployment, housing and commodity prices are down, and I could convince myself to be uneasy if I tried.

Apparently the Government is floating the idea of installing tracking devices on our cars sort of like the ubiquitous EZpass that would tax our mileage. If there was ever a concept that would have me headed to the gun-chest to shoot the device, this is it.

The hell with it. Anyway,the scam went like this: produce a recipe without thinking too hard and send it to someone on a list, add you name and send it on. For all I know it could be part of some caloric plot to bring down the internet, but the damage is done, and the hell with it.

I have one recipe that is simple, tasty and a thoroughly guilty and unhealthy pleasure.

Now, when I do chili dogs, I make my own chili from scratch, with hot Italian sausage and peppers and all that stuff, dice the vidalia onion for the topping, get signature hard rolls, and grate my own cheese for the topping. But this is a fresh take on what is arguably a Motor City Classic from the legendary Lafayette Coney Island Restaurant. I think I have it exactly…it is funky and totally perfect for a pre-or-post Tigers or Lions game, after a stop at the Elwood Grill, or an imaginary trip to the long-gone Lindell AC.

Lafayette Coney Island Famous Coney Island Hot Dogs

Rolls: Wonderbread hot dog rolls
Sauce: Wolf’s brand chili, with or without beans.
Onion: Diced fine
Dog: Have to have “snap,” which is the key to Lafayette’s interpretation, and makes a crispness under what is undeniable soggy concoction. Sabrette natural casing is a good choice, the original New York pushcart style frankfurter that is famous for the snap! Ken Oringer, the world famous chef at Clio’s in Boston is quoted as saying, “I love hot dogs, especially Sabrett® hot dogs in New York. Natural casing is the key- you could also order in bulk from the world famous Katz Deli, but this is not something to over think. It is Detroit street food. If it has a natural casing, you are in.

The Wolf-brand chili is exactly with the sly Greeks use at the Lafayette Coney Island. It is not chunky, like my chili, but rather a strange, almost creamy texture that complements the snap of the hot dog casing. You can do this at home and completely re-create the dining experience, if, that is, you found some Greek on the street to come in and shout something incomprehensible toward the kitchen as you sit at your dining table.

Directions:

Simmer the dogs. Open the can of chili and heat. Remove buns from package and open on a plate. Tong in the dogs and ladle the Wolf’s brand chili on it. Sprinkle the diced onions on liberally. Grated cheddar cheese is an option.

Condiments: mustard, ketchup, relish all optional.

Option: “Loose Dogs” is the same thing, only with browned ground beef folded into in the Wolf’s Brand chili.

Do NOT over think this. Perfect for football parties- I mean, perfect. Do not try to improve it- I can do (and do) much better, but this is just what it is- a Detroit classic! The picture is from my two Coneys on Tuesday night.

Copyright 2011 Vic Socotra
www.vicsocotra.com