(Note:  Clare and Carl's is a tradition in the North Country. Located on Route 9 in Plattsburgh, it has served up delicious hot dog concoctions since before this writer was born. If you're ever in the area, don't miss a chance to drop by. By the way, this is NOT Clare and Carl's recipe, just Hester's version.)

MICHIGAN SAUCE RECIPE

Who can forget the wonderful taste of North Country Michigans? Judging by the Internet, hot dog lovers from both north and south of the Canadian border have strong nostalgia for it. Thanks to the Internet, we were able to develop a version that seems to capture the essence of that ambrosia. Below is a recipe that Hester has tweaked and adjusted so it tastes similar to that of the legendary Clare & Carl’s (Plattsburgh, NY). The original was posted by a generous fellow named Frank Bedard. Here’s how my French-Canadian character, Etienne LeBow, describes it in Death Dangles a Participle:

“What’s a Michigan?” said Mr. Kidder, puzzled.

                “It’s a kind of chili dog,” I explained.

                Etienne frowned as he set his coffee mug on the table. “Oh, Amelia, a Michigan is not just a ‘chili dog’--it’s a specialty of the region! Nowhere else do you find it, and you may trust me--I have looked!”

                He leaned forward. “You take a fresh bun. Be sure it’s white bread,” he admonished, raising a warning forefinger. “It must be a rectangle with a slit in it.” He formed the rectangle with his hands. “You place the steamed hot dog in this slit.” He suited the action to his words. His short-fingered hands were articulate. A solid gold signet ring gleamed on his right pinky.

“Voila.”

                I glanced at Marie, who was suppressing a grin. My business partner Etienne could become more or less Frenchified at will.      

                “And now--” The raised forefinger again. “Over the top you spoon the wonderful sauce. But not chili--no!” He tenderly spooned imaginary sauce over the hot dog, then, frowning, explained, “A spicy meat sauce, the texture of bolognaise. Delicious!”

                My mouth began watering. I could tell by the Kidders’ expressions that theirs were, too. 

                “And on top? Sweet chopped onions...” He began sprinkling the onions on the imaginary hot dog and it was all I could do not to snatch it off the table and take a huge bite. “And just the tiniest little line of yellow mustard along the top...” He actually kissed his fingers in that corny gesture you see performed by cartoon chefs on cheap menus, then sat back and sighed. I caught him tossing a microscopic wink at his wife.

3 lbs finely ground beef, sautéed and drained         
10 tsp chili powder
14 oz. can Hunt’s tomato sauce (or less)                 
Scant ¼ cup Frank’s or other good hot sauce, NOT Tabasco! (Be very sparing.)                       
3 tsp garlic powder  
3 tsp onion powder
2 tsp black pepper                                                      
3 tsp ground cumin

Make sure the beef is cooked into tiny particles. Mixture should ultimately be VERY dry, so add the tomato sauce very sparingly. Blend all ingredients well BEFORE cooking. Cook for 2 hours, stirring frequently. Results are best if you use non-direct heat, such as a crock pot or double boiler. There is some controversy about using tomato sauce. Some say there should no tomato in this sauce, but this recipe turns out a very authentic-tasting result. Makes enough to top a whole lot of hot dogs!          EE Kennedy

 

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