That’s right! Hot N Heavy is coming soon. If you want to be one of the first to get yours, you can pre-order it at our new SAUCE BOSS STORE. You can also pre-order our newest sauce: Hot and Heavy Peach Sauce. We have the recipe for a good time DOWN. Yer not gonna believe how gooood this stuff is. Our official release is March 23rd, but for our special friends, we’re sneaking a few discs and bottles for early release parties. Here’s where we will be in the next few weeks. Tallahassee, Gainesville, Jacksonville, Pensacola, Pelham GA, Coral Gables, and Melbourne.If you can’t make any of our Florida and Georgia shows, you can listen to a live Sauce Boss show this Saturday night (3/6/10) at the BBC (that’s the Bradfordville Blues Club). Hank 99 FM is going to be broadcasting it live over the air and on the internet from 10:00pm to 11:30 pm.
Grouper Amandine a la Sauce Boss
1 pound grouper filet
4 Tbs olive oil
1/2 pound almonds chopped
2 Tbs mustard
2 Tbs Liquid Summer Hot Sauce
1 Tbs honey
Grease a cast iron frying pan with half of the olive oil
Slop the fish around on both sides coating it with the oil
Bake at 350 degrees
Mix remaining ingredients
When the fish is almost done, put the almond mixture on top of the fish and finish it off in the oven.
Serve with lemon
LAFAYETTE CONEY ISLAND
118 W Lafayette Blvd Detroit, MI 48226 (313) 964-8198
“Coney Island hot dog (also Coney Dog or Coney) refers to a hot dog made of beef with casing, topped with an all meat chili, diced onion and yellow mustard. The variety is a fixture in Detroit Michigan, served there and in the “heartland” states of the American Midwest. Despite the name, the preparation style has little direct association with Coney Island itself beyond recognition of the birthplace of the original hot dog… Coney Islands generally offer a choice of either Flint or Detroit style coney dogs. Flint style is characterized by a dry chili more similar to ground beef than chili, while Detroit style is more soupy, heavy with chili and cumin powders.” So says the oracle, Wikipedia.
There is a debate raging as to which style and indeed, which Coney Island restaurant is the best. In 1917, Gust Keros and his brother established the American Coney Island in Detroit. Soon after they opened, an argument ensued, and they split the restaurant, starting a culinary feud which has lasted the better part of a century. To this day, the Lafayette Coney Island and The American Coney Island stand in resolute defiance of one another, right next door, dishing out what each considers the best chili dog in the world.
I have eaten the Flint and Detroit varieties, and I must say the slop, goop, mish mash, hot dawg soup of Detroit has my vote. It’s like playin slide guitar. You don’t want it to be too clean, to clear, too pristine. You need the proper amount of extortion in the amp. You want slop. You want the notes to blend together, like cane syrup and butter on a big stack of hoe cakes. It’s this blending that galvanizes the rich overtones. Pure sound. So it is with coney dogs. I mean it’s three in the morning after a balls to the walls jamming set at the Greektown Casino. Any body want a salad? I don’t think so.