The Rochester Garbage Plate

Ease of Preparation: Easy

Yield: 2 servings

Cooking time: 30 minutes

Ingredients:

Meat Sauce:

• 1 cup (240 ml) diced onion
• Vegetable oil, for sauté
• 1 pound (454 g) ground beef
• 4 ounces (113 g) tomato paste
• ¼ teaspoon (1.25 ml) ground cloves
• ¼ teaspoon (1.25 ml) cinnamon
• ¼ teaspoon (1.25 ml) allspice
• ¼ teaspoon (1.25 ml) cayenne pepper
• ¼ teaspoon (1.25 ml) ground cumin
• ¼ teaspoon (1.25 ml) paprika
• ¼ teaspoon (1.25 ml) garlic powder
• ½ cup (120 ml) water
• Salt and pepper

Home Fries:

• 3 Russet potatoes, peeled
• 3 tablespoons (45 ml) white vinegar
• Salt and pepper
• 1 tablespoon (15 ml) vegetable oil
• 1 tablespoon (15 ml) butter
• 1 teaspoon (5 ml) paprika

Macaroni Salad:

• 8 ounces (227 g) cooked and cooled macaroni
• ½ cup (120 ml) brunoised carrots
• ¼ cup (60 ml) brunoised celery
• ¼ cup (60 ml) chopped green onion
• ½ cup (120 ml) chopped parsley
• ¼ cup (60 ml) sweety drop peppers
• Salt and pepper
• 2 tablespoons (30 ml) mayonnaise
• 1 tablespoon (15 ml) sour cream
• 1 tablespoon (15 ml) Dijon mustard

Other Ingredients:

• 2 hot dogs

Method:

For the Meat Sauce:

• In a high-sided skillet over medium heat, warm a film of oil. Saute onions until soft, 5-6 minutes.
• Transfer onions to a plate and set aside. Add the beef to the skillet and cook undisturbed until browned, 5-6 minutes.
• Stir and scrape the bottom of the pan to fully cook the meat. Add the tomato paste and stir to combine. Add the cloves, cinnamon, allspice, cayenne, paprika, and garlic powder and stir. Return the onions to the pan
• Stir in the water, season with salt and pepper and reserve until needed

For the Home Fries:

• Dice the potatoes and place in a pot of cold water to cover. Add the vinegar and season with salt. Bring to a boil and allow to cook for 5 minutes.
• Strain out the potatoes and transfer to a paper towel-lined sheet to cool.
• In a cast-iron skillet over high heat, combine the oil and butter. Once hot, cook the potatoes (in batches, if necessary) until crispy and golden brown all over, roughly 4 minutes per side.
• Add the paprika, season with salt and pepper, and toss to coat. Reserve, keeping warm.

For the Macaroni Salad:

• In a bowl, combine the macaroni, carrots, celery, green onions, parsley, and peppers. Season with salt and pepper. Toss to combine.
• Add the mayonnaise, sour cream, and Dijon. Stir to coat everything and reserve until needed.

To Serve:

• Slice the hot dogs in half lengthwise. Place in a lightly oiled pan, cut side down and weight down with a plate. Cook thoroughly.
• Spoon enough macaroni salad to cover half of a serving plate. Fill the other half with home fries.
• Cover with meat sauce.
• Place hot dogs on top and serve immediately.

All recipes for Zack Kinda Cooks were developed and written by Chef Zachary Resnick