Hot Saucegarbage Plate Recipes

GARBAGE PLATE

Steps:

• Begin by placing the fries and mac salad onto your plate.
• Next add the cheeseburgers (or hot dogs) on top.
• Drizzle some mustard onto this.
• Pour a generous ladle of meat hot sauce over the plate.
• Sprinkle with chopped raw onions.
• Cut up your burgers and mix everything together with plenty of ketchup and Frank's Red Hot and sop up the juices with the Italian bread.

GARBAGE/TRASH PLATE HOT SAUCE

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!

GARBAGE PLATE SAUCE

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
• Transfer the cooked beef to a blender and blend until the meat is finely minced. Bring the minced beef, water, vinegar, paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon to a simmer in a saucepan over medium heat; cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like.

HOT VEGETABLE PLATE

Steps:

• Peel kohlrabi, turnip and rutabaga; cut into 1/4-in. slices. Halve the kohlrabi and turnip slices; quarter the rutabaga slices. Place all vegetables in a large saucepan and cover with water; cook until crisp-tender. , Meanwhile, melt butter in a small saucepan; stir in flour. Bring to a boil; cook and stir for 2 minutes. Add salt if desired and pepper. Gradually add milk; cook and stir until mixture boils. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in mustard. , Drain vegetables; serve with warm mustard sauce.

HOT SAUCE[GARBAGE PLATE]

Steps:

• cook burger and chopped onions in lrg frypan till onions are tanslucent,just keep mashing allong and frying.
• what i do then is sometimes i drain it sometimes i dont,depends how greasy i wanna feel,put in blender and pulse till very fine consistancy.add a little water to keep it loose
• then i put the burger and onion back in frypan,add everything else.Sometimes i add the crisco sometimes not but i find ya do need a little bit of it maybee a glop or two,and simmer adding water as i go to loosen it up to whatever consistancy i want.I usually let it go a long time cuz i love the smell of a greasy greek allnight diner.Brings me back to the craziness of my youth.I hope it works for you too.

THE GARBAGE PLATE (BURGER VERSION)

Steps:

• TO MAKE SPECIAL SAUCE:.
• In large skillet fry chopped onion and garlic in oil until soft. Add meat, stirring constantly with fork to keep its texture fine.
• Once meat is cooked add water and tomato paste, cook for 10 minutes.
• Then add sugar and spices. Cook 30 minutes, adding water if needed.
• ASSEMBLY:.
• Mix together the noodles, mayo, celery, seasoning, and carrots and place into a large square foam container (or plate, but not as authentic).
• Fry potatoes in butter until very crispy then put next to mac salad on plate.
• Place OPTIONAL beans of plate if needed.
• Cook hamburger until well done and top with sliced cheese.
• Then place burgers ON TOP of the mac salad and home fries.
• Mix together about equal parts mustard and horseradish and pour on top of burgers and top with optional onions.
• Pour hot sauce or VERY LARGE spoonfuls of special sauce and a HUGE glob of ketchup over burgers (some like to stir everything together so its one huge mess).
• Eat with plastic fork, or just use the bread as a spoon and try not to pass out. This should take about an hour to finish.
• YUM, every drunk college kids dream food.

TDIZ MEAT HOT SAUCE

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.