It was mid-morning and time to begin thinking about lunch. Mariam mentioned the term MICHIGAN and my mouth began to salivate like I was one of Pavlov’s dogs. I love Michigans.
If you’ve heard of Michigans but always wondered what they are, I’m your go to guy.
A Michigan is a regional sandwich from the Adirondacks. It’s range more than likely extends beyond the Blue Line of the Park. In a word…it’s a hot dog topped with a sauce that I could eat by the spoonful. It’s messy so eating while driving is definitely not a good idea. Not that sitting at a picnic table makes it any less messy but it helps with the cleanup.
Not every hot dog stand or diner carries Michigans. One has to search around a bit. We’re lucky having two sources within a few miles of our house.
If you’re a sandwich lover and you travel around the Northeast you’ll find a wide variety of regional eats. If you’re in parts of New Jersey or Philadelphia, you have the Hoagie and the Grinder. In New York City it’s a Hero or Torpedo. Also in New Jersey is the famous Blimpie. Down in Louisiana one orders a Po’ Boy. In Boston you can feast on one of my favorites, the Spuckie. Eastern Pennsylvania puts out a great Zeppelin. But another favorite of mine is the famous Spiedie, native to Binghamton, NY.
There are so many more so check out Wikipedia for other regional sandwiches.
A Michigan Recipe:
Grandma Slattery’s Michigan SauceThis is a Meat Sauce from Upstate New York that is used on top of Hot Dogs. When I grew up it was used on steamed hot dogs and steamed rolls, sometimes with raw onions (for those who like them) on top! Very good… thanks Grandma Slattery for getting the recipe!Prep:10 mins. Cook:30 minsTotal:40 minsServings:6Yield:6 servings
- 1 tablespoon butter
- 1 onion, chopped
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 3 tablespoons lemon juice
- ½ tablespoon prepared mustard
- 3 tablespoons Worcestershire sauce
- 1 pound lean ground beef
- 1 cup ketchup
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- salt and pepper to taste
- Step 1Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend.
- Step 2When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.
Per Serving: 322 calories; protein 16.1g; carbohydrates 25.9g; fat 18g; cholesterol 61.8mg; sodium 1127.8mg.
[Our favorite gentleman. The Michigan Man at Paul Smiths, NY. Source: My photo.]
Note: Keep plenty of napkins handy.]