Steppenwolf Theatre has done it again! “Detroit” – a new play by Lisa D’Amour – kicks off the 2010-2011 season. There’s an all-ensemble cast including Kevin Anderson, Kate Arrington, Ian Barford, Robert Breuler and Laurie Metcalf.
Scheduled to run through November 7, “Detroit” is off-beat, hilarious and razor sharp in wit and observance of how the American dream has changed in once-thriving suburbia. I haven’t laughed so much for so long at the theater in quite a while. This play was provocative and meaty – and inspired the featured recipe below.
In the play, Ben and Mary (played by Ian Barford and the incomparable Laurie Metcalf) fire up the grill to welcome new neighbors (Kevin Anderson and Kate Arrington) who’ve moved into the long-empty house next door. So fire up your grill and share this very Detroit coney dog recipe with your neighbors and family!
Coney Dogs Recipe
Preheat an outdoor grill for medium-high heat. Place hot dogs on the grill and cook until browned (about 5 to 8 minutes). Turn once or until done to suit your tastes. Lightly grill hot dog rolls.
Place the no-bean chili in a small microwave-safe bowl. Cook for 1 minute. Stir and cook 1 minute more. Place hot dogs on buns. Top each with chili, onion and mustard, to taste.
*Typically a Detroit Coney Dog is made with a beef hot dog with natural casings. But I prefer turkey hot dogs, so for a leaner option try substituting turkey hots and no beans turkey chili.
Ingredients:
4 beef hot dogs
4 hot dog rolls, sliced
1 small onion, diced
10 ounces no bean-style chili
4 tablespoons yellow mustard
Number of servings: 4
Cooking time: 5 minutes
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