We are huge fans of Jane and Michael Stern’s Roadfood book, a wonderful collection of American roadside restaurant recommendations. No matter where we are traveling, we always consult the book before we leave to see if there are any gems in the region to which we are heading.
Before we took off for Lake Placid last month, we cracked open Roadfood and found that every Adirondack entry referenced the “Michigans” on the menu.
A Michigan? What’s a Michigan?
So glad you asked.
First things first. A Michigan is not from Michigan. It is a dish unique to upstate New York although different versions with different names are found all over the country. Legend has it that a couple who owned The Michigan Hot Dog Stand in Plattsburgh, New York were trying to recreate the Coney Dog when they first introduced it to their menu.
This is the kind of recipe where everything get thrown in the big pan and then you cook it down for as long as it takes, or as long as you have. Here are the ingredients for Julie’s Michigan Sauce:
- 2 pounds ground meat
- 4 cups ketchup
- 2 chopped onions (some reserved for toppings)
- 8 tablespoons butter
- 8 tablespoons vinegar
- 8 tablespoons brown sugar
- 12 tablespoons Worcester sauce
- salt and pepper to taste
- 3 tablespoons brown mustard
After browning and draining the meat, add the remaining ingredients and stir until incorporated. Cook at a simmer until the sauce has the consistency of a chili or sloppy joe.
Serve over a hotdog in a bun. Traditionally the hotdogs would be boiled (dirty water dogs!), but grilled ones work just as well and might be preferred by some. Top with chopped onions and extra mustard if desired.
Eat up and go back for seconds.
Thanks to Julie Grundon, manager of the Lake Placid/Whiteface Mountain for not only making us this yummy dish, but sharing her recipe as well. She was definitely the hostess with the most-ess.