Hot!Hot Dog Sauce recipe from Texas Lunch

Page: << < ..67 Showing page 7 of 7
Author
FergieSoCal
Junior Burger
  • Total Posts : 6
  • Joined: 2013/08/01 15:23:00
  • Location: Santa Clarita, CA
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2013/08/02 17:12:55 (permalink)
With all due respect I believe Jimmy used yellow mustard and believe it brings more acidity (vinegar) to finished product.    Please see  Facebook Texas Lunch  page for great pics of Jimmy with dogs up his arm. Uploads stopped me w/ 25Bb limit. Too low. His hair rang my memory bells. I had great memories from 3 years of age until maybe 12. Does anyone know what year original closed across from Nedzips?  Besides Barkmans, Saks drug, Joe Dunn's tavern does anyone remember what other places surrounded Texas Lunch? 
post edited by FergieSoCal - 2013/08/02 17:18:52
gmanbw
Junior Burger
  • Total Posts : 24
  • Joined: 2009/11/23 10:46:00
  • Location: Middletown, NY
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2013/08/02 17:33:57 (permalink)
You are correct that Jimmie used yellow mustard - and grill the dogs on a flattop.  When reading the string, you need to be careful because many are only interested in  Hudson Valley establishments rather than the Port Jervis establishment.  I did post a version of the Port Jervis Texas Lunch version earlier.
 
For the rest of your post - Nedzip was a regular for us.  He closed after 1970 and I think he went to Stroudsburg Pa.  Next to Jimmie's (on Front Street) there was also Spiro's soda shop way back when I was little.  There was also a triple S blue stamps store at the corner.  I also think there was a hardware store at the opposite corner.  And this time of year you would walk by them all to see the Mt Carmel celebration.
FergieSoCal
Junior Burger
  • Total Posts : 6
  • Joined: 2013/08/01 15:23:00
  • Location: Santa Clarita, CA
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2013/08/02 18:58:29 (permalink)
Thanks for response.  Do you know what year Jimmy closed.  I fogot about the stamp place. I do remember going into the Plaid stamp store on corner with my mom and/or grandmother.  Was the black granite faced jewelry store the only place beteen Texas Lunch and the Plaid stamp store?  Have you seen the photos of Jimmy on the Facebook Texas Lunch page?  You don't have to be a Facebook user to view.  I'll be making the sauce tonight. 
post edited by FergieSoCal - 2013/08/02 18:59:44
gmanbw
Junior Burger
  • Total Posts : 24
  • Joined: 2009/11/23 10:46:00
  • Location: Middletown, NY
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2013/08/02 19:34:40 (permalink)
Jimmie's never closed then.   He moved to Pike Street for a few years.  After that, he bought a car wash building next to techniflex on Jersey Ave - and converted it to a restaurant where it stayed until the family sold it as stated earlier.  For some reason, I thought the black marble façade WAS  Barkmans.  The only plaid stamps center was in Scott's Corner in Montgomery NY.  A&P offered the Plaid Stamps in town.
post edited by gmanbw - 2013/08/02 20:13:04
FergieSoCal
Junior Burger
  • Total Posts : 6
  • Joined: 2013/08/01 15:23:00
  • Location: Santa Clarita, CA
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2013/08/11 11:38:41 (permalink)
What I tried to post a couple days ago and couldn't from mobile device was I believe  that once cornstarch is added and hot mixture returns to boil that is as thick as it will get (hot).
tdj_tx<br><br><blockquote id='quote'><font size='1' face='Arial, Helvetica' id='quote'>quote:<div style='border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;'><i>Originally posted by John A</i><br><br />tdj_tx<br><br><b>"Bring everything to a boil, except the cornstarch. <br>Let simmer for 30 minutes, then slowly add the cornstarch mixture, stirring constantly. Bring back to a boil, and keep stirring."</b><br><br>How long do you let it boil while stirring after simmering?<br><br>Thank You<br></div></blockquote id='quote'></font id='quote'><br>I don't have a set time, I just eyeball it, if the sauce has the thickness I'm looking for it's ready. I'd say maybe 10 minutes or so if I had to put a time on it. Take a look at the video, you'll be able to see the thickness of the finished sauce.<br>

post edited by FergieSoCal - 2013/08/12 18:29:39
gmanbw
Junior Burger
  • Total Posts : 24
  • Joined: 2009/11/23 10:46:00
  • Location: Middletown, NY
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2013/08/11 12:25:15 (permalink)
Did you make the sauce?  Did you try the Port Jervis or Kingston version?  How did it turn out?
 
FergieSoCal
Junior Burger
  • Total Posts : 6
  • Joined: 2013/08/01 15:23:00
  • Location: Santa Clarita, CA
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2013/08/12 23:50:31 (permalink)
Yes sir, I did make the sauce and it was absolutley successful in a serious flashback in flavor and overall experience to Jimmie's Texas  Lunch on Front St. in Port Jervis, NY when I was a kid. I wish to thanks all you folks for input and recipes, I used the revised version of the Gentleman with the video from Tx.  My remember the small amount of meat as very fine bits of non browned hamburger not hot dog bits.  I used 6 cup water ver.  8 oz hamburger minced.w/o browning.  I used Aleppo pepper instead red pepper flakes.  Aleppo pepper in fine er grind and has notes of lemony cumin flavors and worked great with this sauce.  Is Jimmie'sTexas Lunch older than the Kingston place?  Where did Texas Lunch move to on Pike St? On another note Grand Union gave Triple S Blue stamps.  A & P gave green  S&H stamps and the redemption store on corner of Front and Sussex Sts. was Plaid. Black marble/granite front next door was Jewelry store called Pippett's.  Noodlman the shoemaker was also a frequent stop down the other end of Front St.  Great book just out on Amazon called "Finding Lost Marbles" about life in 50's and 60's vibrant Port Jervis.  I Miss Scully's in Sparrowbush and Villa Soprano pizza and ravioli too.      My pleasure folks.
post edited by FergieSoCal - 2013/08/13 22:07:29
dweiser
Junior Burger
  • Total Posts : 1
  • Joined: 2014/01/09 09:41:00
  • Location: Pisgah Forest, NC
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2014/01/28 14:55:44 (permalink)
gmanbw

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


  1. Bring everything to a boil, except the cornstarch.
  2. Let simmer for 30+ minutes
  3. Bring back to a boil and add the cornstarch mixture slowly in stages, stirring constantly
  4. Keep stirring for about 10 minutes or until the sauce lets your finger trace a line on the spoon.
  5. Serve on your favorite hotdog, with brown mustard, diced onion, in a steamed hotdog bun.
Again, all credit to tdj_tx

THANK YOU gmanbw!!!!!!!!!!!!
At one time, many years ago, I lived in Port Jervis for a year or two and I loved to go to Texas Lunch and eat Jimmy's hot dogs.  Living in the mountains of western NC now but still craving that taste on hot dogs (mostly) and a hamburger also, I have contacted the new owners and offered to make it worth their time to send me a quart (or two) of their sauce so I could once again enjoy it.  They were very nice but I could tell I would never see any sauce from them so I searched and found the recipe you perfected (yes, perfected!!!) here on Roadfood!  I made it with trepidation and some skepticism that it could be the real thing.  Guess what?  It's as close as I can remember Jimmy's sauce tasting!!!!  I am a very happy man!  My one mistake was seeing 4 cups of water and 6 cups on someone else's so I started with 5 cups water going for the compromise.  Four cups is plenty!  I crumbled up one of those pre-cooked frozen beef hamburgers into the sauce while it was cooking - worked for me.  Yes, the mustard should be (has to be maybe) yellow and the correct order (I'm pretty sure) is: one hot dog (I heat mine in the microwave for 20 seconds then turn it over add one hot dog bun and cook for 10 more seconds for a total cook time of 30 seconds), put hot dog in "steamed - like" bun, apply the yellow mustard, next add some chopped raw onions, then spoon the wonderful sauce on top of it all.  If you taste the sauce while it's cooking, you may doubt it's the real thing but I strongly believe it is!
Thank you all again especially gmanbw!!!!
Donald Weiser
 
gmanbw
Junior Burger
  • Total Posts : 24
  • Joined: 2009/11/23 10:46:00
  • Location: Middletown, NY
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2014/01/28 18:33:42 (permalink)
Thank you, Donald.  I am always amazed that this string has lasted for almost 8 years.
I see that you compared  a recipe for 6 cups of water.  I suspect you were using a video from Tom's Test Kitchen on YouTube.  That IS the original recipe from this site (tdj_tx) and have been in contact with him periodically.  He has a wonderful video and uses 6 cups BUT reduces it for at least 45 minutes.  That's the key - the reduction of the sauce in relation to the water.
There are so many variables for cloning a sauce.  For example the hot dog used, the brand of chili powder (they are all noticeably different), and other spices.  If you used a burger, you might need additional paprika, salt, pepper, etc. to compensate for a hot dog.
I have made a couple of changes since.  I now use cayenne (1/4 tsp) instead of hot pepper flakes, and try different hot dogs for the spice mix.  I don't know what brand of hot dog the Lutfy's use now but I use Hebrew National where the Case family was using Hatfield before he sold. 
I'm glad you're enjoying it!
dweiser

gmanbw

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


  1. Bring everything to a boil, except the cornstarch.
  2. Let simmer for 30+ minutes
  3. Bring back to a boil and add the cornstarch mixture slowly in stages, stirring constantly
  4. Keep stirring for about 10 minutes or until the sauce lets your finger trace a line on the spoon.
  5. Serve on your favorite hotdog, with brown mustard, diced onion, in a steamed hotdog bun.
Again, all credit to tdj_tx

THANK YOU gmanbw!!!!!!!!!!!!
At one time, many years ago, I lived in Port Jervis for a year or two and I loved to go to Texas Lunch and eat Jimmy's hot dogs.  Living in the mountains of western NC now but still craving that taste on hot dogs (mostly) and a hamburger also, I have contacted the new owners and offered to make it worth their time to send me a quart (or two) of their sauce so I could once again enjoy it.  They were very nice but I could tell I would never see any sauce from them so I searched and found the recipe you perfected (yes, perfected!!!) here on Roadfood!  I made it with trepidation and some skepticism that it could be the real thing.  Guess what?  It's as close as I can remember Jimmy's sauce tasting!!!!  I am a very happy man!  My one mistake was seeing 4 cups of water and 6 cups on someone else's so I started with 5 cups water going for the compromise.  Four cups is plenty!  I crumbled up one of those pre-cooked frozen beef hamburgers into the sauce while it was cooking - worked for me.  Yes, the mustard should be (has to be maybe) yellow and the correct order (I'm pretty sure) is: one hot dog (I heat mine in the microwave for 20 seconds then turn it over add one hot dog bun and cook for 10 more seconds for a total cook time of 30 seconds), put hot dog in "steamed - like" bun, apply the yellow mustard, next add some chopped raw onions, then spoon the wonderful sauce on top of it all.  If you taste the sauce while it's cooking, you may doubt it's the real thing but I strongly believe it is!
Thank you all again especially gmanbw!!!!
Donald Weiser



Trask
Cheeseburger
  • Total Posts : 115
  • Joined: 2006/02/14 18:23:00
  • Location: Tillamook, OR
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2014/02/04 21:00:03 (permalink)
Fergie,
I lived not far from Scully's & still think Villa Soprano made the best pizza! My high school friend used to work there. Len & Joe's came next. I make a good duplicate of the sauce and agree that the aleppo pepper is a great ingredient but for a less expensive pepper try the coarse ground asian pepper found in asian markets. I compared this with the aleppo and thought they were the same.
Trask  PJHS 64
Petapoker
Junior Burger
  • Total Posts : 10
  • Joined: 2014/03/22 15:25:00
  • Location: Perrysburg, OH
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2014/04/08 20:02:16 (permalink)
Well, I've got all the ingredients for tdj's Weiner Sauce so I'm going to make it tomorrow. I grew up eating chili dogs, sorta Detroit style, while my future wife grew up on the other side of town, subsisting on a different, saucier type of hot dog. It'll be interesting to see if the Texas Weiner sauce brings up any old memories. My childhood hot dog joint has been in business since 1920 and her old restaurant has long since disappeared. Since I was at Costco yesterday, I'm fully stocked up on Hebrew National hot dogs. I'm looking forward to eating this.
Petapoker
Junior Burger
  • Total Posts : 10
  • Joined: 2014/03/22 15:25:00
  • Location: Perrysburg, OH
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2014/04/14 19:48:00 (permalink)
Ok, i made this sauce and it was great! It didn't duplicate a favorite local joint, but I don't care about that. The first time, I thought I'd reduce the vinegar the next time I made this but upon further tasting I decided that it was perfect the way it was posted. I'll be making this often this summer. Thanks to all who raved about this sauce and made me notice this thread. Kudos to tdj for developing this sauce. Great work, Sir!
briangawenus
Junior Burger
  • Total Posts : 1
  • Joined: 2014/08/05 00:44:00
  • Location: mountain pine, AR
  • Status: offline
RE: Hot Dog Sauce recipe from Texas Lunch 2014/08/05 00:55:56 (permalink)
Hello I lived in port jervis for over 30+ years I went to school in port jervis know the jimmy case's family and have been in both pike st location and jersey ave location the flavor did a minor change from pike st to jersey ave but not by much I would say the jersey ave was too thinned down and was lacking flavor but I have just come across this site and this blog about the texas lunch sauce and was like wow someone is trying to get it correct I have a totally different recipe ill have to dig it out but I do remember it having saffron as one of the spices that give it the distinct bite ill post it as soon as I can find it. 
Page: << < ..67 Showing page 7 of 7
Jump to:
© 2014 APG vNext Commercial Version 5.1