The original question in this string was regarding Texas Lunch in Port Jervis and the discussion gravitated to Kingston and the mid-Hudson in general. I give all credit to tdj_tx which has a sauce based on Kingston and Dallas Hot Wiener product. That is a great sauce and a good clone to Kingston or Newburgh.
I tried to recreate the Port Jervis version and I think I may have achieved that sauce as much as possible. There are a few variations and Idon't include vinegar in the Port Jervis version. Here is that recipe:
4 cups water
4 - 8 ounces grilled chopped hot dogs (preferably all beef)
1 teaspoon dried oregano
1 teaspoon kosher salt
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon dried parsley flakes
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon thyme
2 tablespoon chili powder
1 teaspoon crushed red pepper flakes (or to taste)
2 tablespoon corn starch mixed with a little water
- Bring everything to a boil, except the cornstarch.
- Let simmer for 30+ minutes
- Bring back to a boil and add the cornstarch mixture slowly in stages, stirring constantly
- Keep stirring for about 10 minutes or until the sauce lets your finger trace a line on the spoon.
- Serve on your favorite hotdog, with brown mustard, diced onion, in a steamed hotdog bun.
Again, all credit to tdj_tx
post edited by gmanbw - 2010/06/24 00:35:45