A Thought by Tom Dever
As I settle into the new week, I find myself unable to stop thinking about last night’s meal. So moved am I, that I decided to put fingers to keyboard, and type a haiku celebrating…
Two cheese-topped patties,Bed of mac, taters, HOT SAUCEI LOVE KATIE PLATES.
This Sunday, with encouragement from a fellow Rochestarian, I attempted to recreate our most famous hometown specialty, the Nick Tahou/Steve T Garbage Plate.
1 medium yellow onion, chopped finely (I food process)
1 clove garlic, minced
1 tbsp oil
1 lb ground beef (80%, not lean)
1 cup water
1 can (6oz) tomato paste
1/2 tsp brown sugar
1 tsp ground black pepper
3/4 tsp cayenne pepper (I doubled for more kick)
1 tbsp chili powder
1 1/2 tsp paprika
1 tbsp ground cumin
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground clove
Kosher salt, to taste
Heat oil in a cast iron skillet and fry onion and garlic 5 minutes until translucent. Add ground beef and brown using a fork to ensure that meat breaks apart into small crumbs. Continue to cook beef for about 10 minutes until fat renders and the beef begins to fry. This is very important to taste and consistency.
Add all spices and cook 2 minutes. Add tomato paste and stir to coat meat evenly. Add water a 1/4 cup at a time to avoid making the sauce too runny. It should be the consistency of a lose chili or thick soup so that is covers the garbage plate evenly and does not separate.
1 box macaroni pasta, cooked 8 min to al dente, drained and cooled
1 sweet red pepper
1 small spanish onion
1/3 cup mayonnaise
3 tbsp yellow (French’s) mustard
3 tbsp cider vinegar
Pinch of sugar
Salt and Pepper to taste
Food process onion and pepper together and combine with pasta and condiments. For best results make a day or two ahead and adjust moisture by adding more mayo before serving.
Grilled “Cheeseburgs” – 80% ground beef paties topped with white american cheese
Hot Sauce (above)
Mac Salad (above)
Home fries (I used frozen Oreida, and at least attempted to re-fry them…minor fail)
Chopped spanish onion
Italian bread with butter
Create a bed of equal scoops mac salad and homefries. Top with choice of meat, in this case 2 white hots or 2 cheeseburgs. Smother with hot sauce, brown mustard and chopped onion.
Peanut Butter Pie
1 package Nila Chocolate cookies
1 stick butter, melted
1/2 tsp kosher salt
1 8oz cream cheese, at room temperature
1/2 cup peanut butter (creamy)
1/2 can of sweetened condensed milk
1 tub CoolWhip free, thawed in fridge
Confectioners Sugar (optional)
Chocolate shavings / salted peanuts as garnish (optional)
Pre-heat oven to 350 degrees
Food process full package of cookies into crumbs. Add melted butter and salt and pulse until crumbs just stick together. Spread out mixture into a greased pie plate and press down and up the sides of the plate to make a crust. Bake 10-15 minutes until you can smell the cookies. Let cool before filling.
Combine cream cheese, peanut butter and sweetened condensed milk in a bowl. Gently fold in 1 tub of CoolWhip free. You can add confectioners sugar to taste for sweetness, but I prefer mine without any additional sugar.
Gently spread peanut butter mixture into the prepared crust and freeze over night. 4 hours before serving, move pie to fridge for a more creamy consistency.
Our meal consisted of 4lbs of ground beef (burgers and hot sauce combined) and over 20 White Hots. I estimate that each male attendee polished off close to a full lb of meet.
(Our first 4-bagger in months)
Tom and I also shared a moment of silence as the first bite confirmed the full autentic taste of home. Truley one of my best successes to date.