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GARBAGE/TRASH PLATE HOT SAUCE



Garbage/Trash Plate Hot Sauce image

From Upstate NY, The home of the garbage/trash plate. This Hot sauce is incredible!!! I make a ton of it and keep it warm in the crock while people serve themselves.

Provided by la petite chef

Categories     Meat

Time 45m

Yield 20 serving(s)

Number Of Ingredients 16

1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
1 lb triple-ground beef
1 cup water
1 (6 ounce) can tomato paste
1/2 tablespoon brown sugar
1 teaspoon ground black pepper
3/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon powdered clove
1 teaspoon salt (to taste)

Steps:

  • In a large skillet, fry chopped onion and garlic in oil until soft.
  • Add meat, stirring constantly with fork to keep it's texture fine.
  • Once the meat browns, add water and tomato paste. Simmer 10 minutes.
  • Add sugar and spices. Simmer 30 minutes, adding water, if necessary to keep it moist but not soupy. Alternatively, you may use the griddle scrapings from cooking the patties to make this the Authentic Nick Tahou way.
  • Enjoy a taste of Rochester, NY!

Nutrition Facts : Calories 179.6, Fat 17.4, SaturatedFat 6.9, Cholesterol 22.5, Sodium 199.2, Carbohydrate 4.4, Fiber 1.5, Sugar 1.7, Protein 2.5

TDIZ MEAT HOT SAUCE



TDiz Meat Hot Sauce image

My version of Rochester garbage plate, trash plate, picnic plate hot sauce, which stems from experimenting with multiple recipes floating around the internet. This version has some tomato, and is not watery. Add to hot dogs, burgers, fries, home fries, breakfast sandwiches, or use your imagination. I once made a big batch of this for a group in California (who had never heard of it before), and they ended up enjoying it most on waffles with maple syrup.

Provided by Tom D.

Categories     Very Low Carbs

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 tablespoon flour
1 tablespoon butter or 1 tablespoon beef fat
2 cups water
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon allspice
1/2 teaspoon clove
1/2 teaspoon cinnamon
2 tablespoons white vinegar or 2 tablespoons apple cider vinegar
3 tablespoons tomato paste

Steps:

  • Brown the beef and drain.
  • If you are using whole spices/herbs, which I prefer for this, add all to a mortar and pestle them into a fine powder. If you are using ground spices/herbs, just mix them all together in a bowl and set aside. Note that you'll need more than the measurements listed above if you're using whole spices like allspice and cloves. In the end you want the ground quantities to roughly match the amounts listed in the ingredient list. None of these measurements is super critical. After you make this, you'll likely tweak the spices to suit your taste anyway.
  • In the beef browning pan, make a roux by cooking the flour with either 1 tablespoon of the beef fat or butter. I've done it both ways, couldn't tell the difference.
  • Add the roux to a 4qt saucepan over medium low heat. Dump the beef/water mix in there. Add the spice mixture, vinegar, and tomato paste and whisk until it's all blended.
  • Bring to a simmer, stirring often. Then reduce the heat to low and let it simmer uncovered for an hour or two, stirring occasionally to keep the meat from settling to the bottom of the pan and burning.
  • Finally, grind it up a bit right in the saucepan using a stick/immersion blender. You don't want to go too far with this and make a milkshake, we're just trying to break down some of the big chunks so that the result is like finely ground beef.

Nutrition Facts : Calories 148.1, Fat 10.2, SaturatedFat 4.3, Cholesterol 42.4, Sodium 396.8, Carbohydrate 2.7, Fiber 0.7, Sugar 0.8, Protein 11.1

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