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Meat Sauce for Rochester White Hots

Makes enough for 8 hot dogs

1/2

lb.

ground beef

1

tablespoon

minced onions, plus

extra, for garnishing dogs

1/2

teaspoon

paprika

1/2

teaspoon

black pepper

1/2

teaspoon

chili powder

1/4

teaspoon

cayenne pepper

1/4

teaspoon

ground cinnamon

1/4

teaspoon

salt

dash, of crushed thyme leaves

1 1/4

cups

water

1

Place the beef, 1 tablespoon of the onions, the paprika, black pepper, chili powder, cayenne pepper, cinnamon, salt and thyme leaves in a small saucepan. Pour water over all, and mix well. Place saucepan over low heat, cover, and cook for 11/2 hours; the mixture should be very slowly simmering during that time.

2

Remove cover from saucepan. Simmer very slowly for another 11/2 hours. When the time is up, the meat sauce should be a thin gravy, a little watery, not dried out.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (19.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

619.34

Calories From Fat (71%)

438.58

% Daily Value

Total Fat 47.45g

73%

Saturated Fat 18.98g

95%

Cholesterol 170.1mg

57%

Sodium 803.11mg

33%

Potassium 699.39mg

20%

Total Carbohydrates 4.57g

2%

Fiber 2.29g

9%

Sugar 0.73g

 

Protein 40.89g

82%

Tips

Now if you want to go whole hog and really experience Rochester, you'll have to go there, of course. It's a pretty place-but I'm not sending you anywhere pretty for White Hots. No. You must go to one of the two Nick Tahou locations, resist the temptation to settle for a mere White Hot, and order instead the legendary Nick Tahou's Garbage Plate, a local landmark.Your griddled White Hot is served on top of french fries, baked beans and macaroni salad, and the Rochester meat sauce is ladled over all. Stop snickering! It's good comfort food! And you would not believe how many folks are waiting in line for it at Nick Tahou's at about 2 AM on a Friday night!