{"id":2446,"date":"2012-07-24T08:30:19","date_gmt":"2012-07-24T12:30:19","guid":{"rendered":"http:\/\/blogs.northcountrypublicradio.org\/allin\/?p=2446"},"modified":"2012-07-24T08:32:56","modified_gmt":"2012-07-24T12:32:56","slug":"make-your-own-michigans","status":"publish","type":"post","link":"https:\/\/blogs.northcountrypublicradio.org\/allin\/2012\/07\/24\/make-your-own-michigans\/","title":{"rendered":"Make your own michigans"},"content":{"rendered":"
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Some scrumptious dogs at Ronnie’s Michigan Stand in West Plattsburgh<\/p><\/div>\n

One thing about michigans: they’re all unique. As I sampled different dogs for today’s story, I learned that every michigan joint has their own secret sauce recipe. They all have beef and tomatoes, but it’s the combination of spices that defines each sauce.<\/p>\n

If you want to give michigans a try at home, whip up one of these not-so-secret sauces. The first is from Gordie Little’s wife, Kaye. He warned me that it’s spicy and packs a real punch. The second is a less traditional sauce by Adirondack Life reporter Niki Kourofsky that’s \u00a0featured in NCPR’s Stories, Food, Life<\/a>\u00a0cookbook. And check out Niki’s entertaining and thorough exploration of North Country michigan culture here<\/a>.<\/p>\n

Kaye\u2019s Michigan Sauce Recipe<\/strong><\/p>\n

1 16 oz. can tomato sauce<\/p>\n

\u00be tsp. garlic powder<\/p>\n

6 or 8 tsp. chili powder<\/p>\n

1 or 2 tsp. cumin<\/p>\n

\u00bc bottle hot sauce<\/p>\n

6-8 minced onions<\/p>\n

2 tsp. black pepper<\/p>\n

2 lbs. hamburger<\/p>\n

Place all incredients in a sauce pan and cook over low heat slowly. Let it simmer, stirring occasionally until ready.<\/p>\n

This makes a rather \u201chot\u201d sauce; so if you like it milder, just back off on some of the ingredients. If you like it hotter, add more.<\/p>\n

Serve on steamed hot dog placed in a hot dog bun with copped onions either under the hot dogs (buried) or on top. Add mustard and\/or catsup, if desired.<\/p>\n

 <\/p>\n

Michigan Sauce<\/strong><\/p>\n

2 lbs. uncooked hamburger<\/p>\n

16 oz. tomato sauce<\/p>\n

8 to 10 tsp. chili powder<\/p>\n

2 tsp. cumin<\/p>\n

2 tsp. black pepper<\/p>\n

Onion or wild leeks<\/p>\n

2 cloves garlic (omit if using leeks)<\/p>\n

Hot sauce, to taste (about \u00bc bottle)<\/p>\n

Ketchup, to taste (makes it sweeter)<\/p>\n

Mustard, to taste<\/p>\n

Horseradish, to taste<\/p>\n

\u00bc bottle beer or less (overdoing the beer will ruin consistency)<\/p>\n

Combine all ingredients. Cook over low heat for 2 to 3 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"

One thing about michigans: they’re all unique. As I sampled different dogs for today’s story, […]<\/p>\n","protected":false},"author":55,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[4839,36,6280,8428],"_links":{"self":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/2446"}],"collection":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/users\/55"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/comments?post=2446"}],"version-history":[{"count":0,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/2446\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/media?parent=2446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/categories?post=2446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/tags?post=2446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}