Celebrate The Beginning Of Summer The Pressure Cooker Way
I just realized that we are less than two weeks away from Memorial Day, the unofficial beginning of summer. Time to get out the old grill and burn some burgers and dogs.
But what about those of us who aren’t able to grill or barbecue? Those of us that live in apartments with one small grill out by the pool that is shared by 69 other apartments? You can’t really count on it being available.
And what about if inclement weather puts a damper on your plans. This year, that seems like it may be likelier than in years past. I know friends in a couple different areas who had snow just this past weekend.
You probably saw this coming, but you could use your pressure cooker to make some of the classics that are usually associated with outdoor cooking.
And by gum, I just happen to have a few examples on this here blog.
Or cook up some wieners and top them with this tasty Coney Island Chili. Based on the chili at Coney Island restaurants that are plentiful in the Detroit area where I grew up, after some experimenting, I think this is a pretty reasonable facsimile.
Whether you do you cooking inside or out, I wish all of you a great holiday!
Detroit Style Coney Island Chili (This time without thumb bits)
This is it, the recipe in which I sacrificed a bit of my thumb to bring you (ok, the thumb is almost entirely back to normal at this point).
I am not claiming that this recipe is going to please everyone, as Detroiters tend to be very opinionated about their coney island chili, but having grown up in the Detroit area, I feel I am at least slightly qualified to say that this is a fairly reasonable facsimile (although I haven’t lived there in many years).
As I understand it, the real thing contains beef hearts, which I am not opposed to but would rather not deal with at home, and that is if I were able to find any in the local stores (but I do hold high hopes for a butcher shop that was supposed to open here in Santa Monica in May, but is still fighting its way through the maze of red tape that anyone trying to open a business in Santa Monica has to contend with).
And Once again, I was missing a couple ingredients in my first photo, so with no further ado, may I introduce to you: apple cider vinegar and celery seed!
I am told that there is also a Flint style chili that contains ground up hot dogs as well as ground beef, but that sounds like overkill to me.
So, I am just sticking to the Detroit area and ground beef but no hearts (it is quite fitting as I have often been called heartless, so now my chili matches my personality).
I know that the photo doesn’t exactly look healthy, but I made this for one of my “Junk Food Fridays”. I am trying to avoid most baked goods right now, so I served this over hot dogs on oven-fried potatoes (sliced with a knife this time).
I have found that using onion and garlic powder instead of fresh adds to the authenticity, but I usually have fresh diced onions on top of the hot dogs.
This is a recipe that you don’t want to try to “healthify” by using extra lean beef or ground turkey. The fat is part of what makes it taste like “the real thing”.
Before serving stir, mashing a little with the spoon, or you could get an even more authentic texture by using an immersion blender. I just used a spoon.