Best Portsmouth Old City Jail Hot Dogs Recipes
PORTSMOUTH OLD CITY JAIL HOT DOGS
I'm posting this primarily for historical reasons but I like a couple of these "plain dogs" now and then. Back when I was a young state park ranger (1973), I used to have to take an occasional arrestee from my park into town, to the Portsmouth, (Ohio), "Old City Jail". Nowadays, there is no such place as all prisoners go to the new County Jail. The Old City Jail was pretty dreadful, occupied mostly by "the regulars," winos and other derelicts. Anyway, if I took a prisoner in around lunch or supper time, I usually got drafted into helping old Sergeant Thompson feed the inmates. There wasn't a lot of staff (usually just him and me), and we'd fire up the old electric range to boil a huge pot of water. I'd holler in at the trustee for an inmate count and we'd double that number to know how many hot dogs we needed, usually about 60 or so. When the hot dogs were done, the men lined up inside the jail and, through a hole in the steel door, we'd hand each man two slices of bread with two hot dogs on top. That's what each man got for lunch and that's what they got for supper too -- 2 hot dogs and a pop can (with the top cut out) full of cold milk. There was no mustard nor were there any other condiments. Sergeant Thompson always said that if you gave them mustard, it was hard on their stomachs since most of these poor men lived exclusively on cheap wine when they were on the outside. Once in awhile I'd have a couple of these dogs along with the trustee and I must say that I enjoyed those little meals and the appurtenant conversation. Trustees know a lot of things. In any case, if you're in a mood to have something fast and simple, there are certainly worse things that you could eat! Oh yeah, breakfast? They got 2 day-old glazed donuts and a hot cup of boiled coffee -- no cream, no sugar. *.*
Provided by Bone Man
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Boil the hot dogs in 2 quarts of water for 15 minutes.
- Allow them to drain and lay a hot dog on a piece of bread. No condiments are necessary.
- Enjoy!
Nutrition Facts : Calories 430, Fat 28.3, SaturatedFat 10.9, Cholesterol 47.7, Sodium 1281.5, Carbohydrate 29, Fiber 1.2, Sugar 5.2, Protein 13.9
CONEY ISLAND HOT DOGS
The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. I have no idea how authentic this is, and have never been to Detroit, or even Flint. I have had Nathan's® version, which I enjoyed, but the word on the street is that it's not nearly as good as the relatives it spawned.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
- Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
- Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
- Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
- Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 29.6 g, Cholesterol 98.6 mg, Fat 32.3 g, Fiber 2.2 g, Protein 29 g, SaturatedFat 12.9 g, Sodium 1684 mg, Sugar 7.8 g
PINK FLIRTINI
Developed for "Sex and the City" actress Sarah Jessica Parker by a bartender at Guastavino's in NYC. This is a pink, fruity, bubbly drink that does not have a strong alcoholic taste. It is easy to over-indulge with this fun concoction! Perfect for a girls-night-in or bachelorlette party.
Provided by New Mom Kate
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Muddle the raspberries in the bottom of a martini glass.
- Combine the raspberry vodka, cointreau, pineapple juice, cranberry juice and lime juice in a shaker.
- Shake and strain into glass.
- Top with champagne.
- Garnish with a sprig of mint.
- Enjoy!
- Tip: When I serve these at a party, I make a pitcher of Flirtini "mixer" (raspberry vodka, Cointreau, pineapple juice, cranberry juice and lime juice) ahead of time. Then guests can pour the "mixer" in their glass, and add the champagne and raspberries themselves!
COWBOY BREAKFAST
I had my first taste of this while working as a volunteer at a local state park during a pioneer reenactment day. A gentleman was cooking it and handing out small samples. It was so good, I had to ask for the recipe. He told me - sausage, frozen hash browns, eggs and cheese, all cooked in one pot. I couldn't have asked for a simpler, more filling and delicious meal. I've wanted to post it for a while, but I wanted to make it for someone special first. It's also a good campfire recipe. Leftovers reheat well. I usually make this for my son and I, but I have made it for 6. We used 9 eggs and could easily have used the 11 available. All amounts are variable according to personal preferance.
Provided by Sandaidh
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Brown meat in large pot over medium heat.
- Add frozen hash browns and stir occasionally, until potatoes are cooked (they will not turn brown).
- Break eggs into bowl and stir with fork to mix well.
- Add eggs to meat and hash brown mixture and stir until eggs are done. (Continuous stirring will also help keep everything from sticking to the bottom of the pot).
- Sprinkle shredded cheese over the mixture if desired and stir in until it melts.
- Serve hot.
Nutrition Facts : Calories 773.1, Fat 38.2, SaturatedFat 10.9, Cholesterol 717.4, Sodium 863.4, Carbohydrate 63.9, Fiber 5, Sugar 1.2, Protein 43.1
PAPAS A LA HUANCAINA
When I worked for L.A. County in Canoga Park, I used to visit Fina Estampa Peruvian restaurant weekly. Their lunch special included an appetizer (usually this dish), an entree and a drink for about $7 bucks. I have been trying to mimic their Papas for 6 years! I think I have finally found it! I had to send away for the aji, but if you have a Latin market, you should be able to find it. This makes 2 batches of sauce, use one now, save one for later, or if you are feeding a crowd, double the potatoes.
Provided by Sernarama
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the papas:.
- Assemble lettuce leaves on a nice plate or platter.
- Lay potato slices on top, trying to keep the round discs intact.
- For the salsa Huancaina:.
- In a blender container or food processor, place cheese, garlic, evaporated milk and aji paste, blend until smooth.
- Add 2 yolks of the hard boiled eggs, and a few water crackers.
- While blender is running, drizzle in 1 T of oil.
- Check consistency.
- It should be about the consistency of thin cake batter.
- If it needs more thickening, add more crackers and oil.
- Check seasoning, if you are using feta cheese, it might not need salt, you can also add a bit more aji if you like it spicy.
- To serve, pour sauce over potatoes and lettuce.
- Garnish with remaining 2 hard boiled eggs, cut in wedges and black olives.
AIKEN POOL HALL HOT DOGS
This is reportedly the recipe for the topping used on the famous Aiken, SC City Billiards "pool hall hot dogs", with a minor adjustment made on my part regarding the amount of onions used (original recipe states "4 medium onions"). It's a sweet and tangy mixture; I like it topped with lots of shredded extra-sharp cheddar cheese. (I've made this with ground turkey and it tastes pretty fine, too!) This makes enough topping for about 4 hot dogs.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Break up and lightly brown the ground beef in a 4-quart saucepan.
- Add onions and cook for 5 more minutes.
- Add hot water to make a thick mix and stir together.
- Add mustard, sugar, vinegar, chili powder, and ketchup.
- Cook slowly for 1 hour, stirring occasionally.
- Salt to taste.
- Use to top hot dogs in buns.
- (I like to lightly toast the buns with a little garlic butter first).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #lunch #american #easy #beginner-cook #dietary #sandwiches #comfort-food #midwestern #inexpensive #meat #taste-mood #3-steps-or-less
You'll also love