Wednesday, April 16, 2008


Here I take a slight diversion away from regular hockey reporting....

By being in the SUNYAC, Brockport must every year head into the North Country for one game a piece against Potsdam and Plattsburgh. The North County has some strange delicacies that Brockport's fans and players are exposed to. One of them is a dish that has its roots in Plattsburgh and is widely popular in the Adirondacks....the Michigan.

A Michigan is a hot dog slathered in meat sauce. I suppose you could compare it to a Coney Island or a Texas Hot.

Last night I messed around with a Michigan sauce which was pretty good (and could actually double as a Sloppy Joe mix). So, if you're partying sometime and are looking to spice up boring hot dogs, here's how to make the Michigan sauce.....

You need:

1.5 pounds ground beef (I used venison)
1 onion
1 six-ounce can of tomato paste
1 tsp. mustard
1 tsp. crushed red pepper
1 tbsp chili powder
1 tbsp. garlic
2 tbsp. Worcestershire sauce
3 tbsp. ketchup
8 ounces of water

Saute the onions.

Brown the meat. Add the onions and all other ingredients. Simmer for one hour. Make sure the sauce stays a little moist.

It's an easy and tasty recipe.