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Message: [QUOTE="TexanMark, post: 1636272, member: 35"] From Lou_C (FSU fan via Buffalo) We'll be making this for Colgate Fine Mess. Probably served with Hofmann German Franks. Or maybe Sahlen's from Tops...unless Orangello brings over some Wardynski's from Erie County www.[B]wardynski[/B].com/ Texas Hots/Michigans Put some diced onions and mustard on the dog, then the Texas sauce. That's a Texas dog. No ketchup, relish etc. A little Franks sprinkled on top if you like the extra kick is acceptable. [B]Texas Hot Sauce[/B] Ingredients 1 lb lean ground beef (lean ground turkey works equally well) 1 large onion, chopped 1 (8 ounce) can tomato sauce 2 cups water 1 teaspoon thyme 1 teaspoon celery seed 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon salt 3 tablespoons chili powder 1 teaspoon crushed red pepper flakes 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon mustard powder Directions In a large saucepan brown beef and onions, breaking up large chunks. Drain. Add remaining ingredients and simmer, uncovered, 2 hours. Tastes better when reheated the next day. It's about halfway down the page at this link: [URL]http://www.hungrybrowser.com/phaedrus/m1220SA08.htm#3[/URL] I would definitely save it...it's always looked to me like that could disappear any time. There are a couple other recipes in a similar vein on that page (and elsewhere on the web) but this is the one that works, at least in terms of the greek diners that served up Texas hots where I grew up in Buffalo. The cloves, cinnamon, etc are the ingredients I never would have guessed in a million years, and admittedly gave me pause. But when I told my wife, she said "I can see that. Yeah, I can actually see that being right." And sure enough, with that stuff in there, as soon as it started simmering, you could smell it. Took me right back to Spiros on Elmwood Ave in Kenmore (RIP) or Nestors in NT (RIP). Did a little celebratory dance around the kitchen before I ever tasted it. Word of advice from my experience...once I've browned the beef and onions, I food process it to chop it very fine. It makes for a smooth thick sauce, which is what I'm looking for, rather than a more watery sauce with bigger identifiable chunks of beef and onion in it. Again, like the recipe itself, whatever restaurant you are trying to recapture may influence if that works for you. And it's a bit of a hassle to make, so make a really big batch, and then freeze the remaining in ice cube trays. One cube is about enough to top one hot dog (or hamburg, I like it on hamburgs as well). Microwave a cube or two, maybe have to add a splash of water, and you're rocking and rolling as soon as you can grill or fry up a dog. Tastes as good if not better than freshly made. Got that trick working in a hot dog restaurant called the Char Hut (RIP) back in the day on Delaware Ave that didn't really specialize in Texas hots, but always had some in the freezer to be called upon. Funny thing is, you'll be Texan Mark, living in Texas, making Texas hots which have nothing to do with Texas at all and nobody in Texas will have ever heard of. [/QUOTE]

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