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This is the Infamous ROCHESTER NY INSTITUTION of Nick Tahou's ~ Hot Sauce Recipe... (some people say it isn't the original- but it sure is good)
SO...the story goes that an employee got so ticked at that management when they and were fired they published iit in the the Local Paper... I think it was in the early 80's (not sure exactly)... anyway- my mother copied it down and this has been the sauce we use on burgers since I was a kid... tastes the same to ME...
They are also the same owners who say the infamous GARBAGE PLATE can only be CALLED a garbage plate at Nick Tahous - that is why WNY has Rubbish Plates/Landfill Plate/Dump Plates...or any variation of the like.
Anyway- without MUCH ado...here is the meat sauce recipe...
1/2 lb ground beef (75% lean) 1/4 tsp chili powder1/4 tsp cayenne pepper1/2 tsp paprika 1/2 tsp black pepper1/4 tsp salt dash of thyme and cinnamon1 tbsp chopped onions1 1/4 cups water
Cook 1 1/2 hours covered, then 1 1/2 hours uncovered.
Dh is smoking some chicken, a pork roast and some sausage, I am making pinto beans in the crockpot with jalapenos, onion and salt pork, then a potatoe salad and coleslaw, we have leftover spanish rice from last night. He is smoking alot so we can eat it for the weekend. So after my potatoe salad and coleslaw are put together I am done for the weekend. The chicken and roast are going to be so good, he has been marinating them since last night, the chicken marinated in spices, limes, and tequila and the roast with spices and brown sugar.
jimj, thank you for sharing your sweet potato ideas! I've got to try those little breads, once it cools off a bit and we start getting sweet potatoes in the CSA box. That's a really creative approach to a sweet bread recipe.
Haven't really gotten into thinking too much about dinner yet. We just got back from the Farmers' Market and a Penzey's run, and I'm thinking about (translation: putting off) cleaning our spare bedroom in preparation for house guests next weekend, so supper is still kind of off the radar screen right now.
While we were at Penzey's, we put together an assortment of spices to take out to the boy the next time we go to La Crosse, since he's doing more and more cooking these days. Earlier this week, the grocery store where he works had pork tenderloins on sale, so he picked up a couple, sliced them down into medallions and made up one panfull with a sauce made of butter, mushrooms, garlic and a bit of flour for thickening, and a second pan with a wine-based sauce seasoned with rosemary and pepper, for a bunch of his buddies. From what we've heard, the result met with general acclaim and appreciation, not that that surprises me. And since often spices are the most expensive part of a recipe (and often grocery store spices aren't that fresh or flavorful anyway), we figured we'd contribute the start of a spice cabinet to his kitchen, so he can try a wider variety of recipes and flavor combinations.
Farmers' Market today wasn't as crowded as it is some weeks, though there were still plenty of folks filing round the Capitol Square. Had a nice little surprise of half a pint of raspberries in the CSA box this week, which I don't expect to last out the day once the daughter finds them. The watermelon that was in our box is perfect for us, a bit smaller than soccer-ball size, so not so huge that it'll go to waste in a small household like ours. And we'll make short work of all the rest of the goodies, I'm sure.
Location: Finally made it to Florida and lovin' every minute!
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skbs, you're right. Nobody does wings like WNY.
Lacey...ya gotta love berries...mmmmm.
Well, went to lunch/dinner after an unscheduled, unexpected trip to the car dealership to have our heat shield put back in place after the gas tank straps started to let go! Aaarrrgh! But it's ok, still under warranty. Gotta love warranty.
Tonight, a simple summer meal for a Saturday evening: tuna salad on toast, extra crispy fries, and big delicious barrel pickles from the local deli. I'm hungry already!
corn on the cob, hamburgers and thats about it...I usually dont' cook on Friday or Saturday nights but so be it
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