homemade recipe for white hots from new york?

Answer 1

Hi !!
This is the best that I can come up with...ENJOY!!!

The Rochester White Hot

In Rochester, NY, and throughout the Western New York State area, a specialty is made of White Hots-white-colored hot dogs, sort of like brats in a hot-dog size, split and cooked on a griddle.

To make a reasonable facsimile, you can use brats (the ones from Liehs & Steigerwald in Syracuse, NY would be my first brat choice.) Or you can get the real thing, the Natural Casing White Hot Dog, by contacting www.zweigles.com

Now, once you have your griddled White Hots, you're going to have to do them justice by serving them in the Rochester style. As any member of the Kodak family can tell you, you need to put that dog on a bun, top it with mustard, chopped raw onions . . . and a few tablespoons of meat sauce! Yes, it's a little odd-a thin, pebbly, spicy meat sauce on top of the dog. But it has its own wacky logic, and a White Hot wouldn't be a White Hot without it. So here's how to make the sauce:

Meat Sauce for Rochester White Hots

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.
Makes enough for 8 hot dogs

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!

--------OR, YOU MIGHT JUST HAVE TO ORDER THEM...AT THE WEBSITE BELOW...ONE SITE SAYS THAT THEY ARE IMPORTED FROM ITALY.

http://www.zweigles.com/order_online.asp

Answer 2

The Rochester White Hot

In Rochester, NY, and throughout the Western New York State area, a specialty is made of White Hots-white-colored hot dogs, sort of like brats in a hot-dog size, split and cooked on a griddle.

To make a reasonable facsimile, you can use brats (the ones from Liehs & Steigerwald in Syracuse, NY would be my first brat choice.) Or you can get the real thing, the Natural Casing White Hot Dog, by contacting www.zweigles.com

Now, once you have your griddled White Hots, you're going to have to do them justice by serving them in the Rochester style. As any member of the Kodak family can tell you, you need to put that dog on a bun, top it with mustard, chopped raw onions . . . and a few tablespoons of meat sauce! Yes, it's a little odd-a thin, pebbly, spicy meat sauce on top of the dog. But it has its own wacky logic, and a White Hot wouldn't be a White Hot without it. So here's how to make the sauce:

Meat Sauce for Rochester White Hots

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.
Makes enough for 8 hot dogs

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!

Answer 3

Rochester White Hots