Tag Archives: onions

New York System Hot Wieners – Rhode Island

Calling all hot dog aficionados. Yes, we acknowledge that the name of this dish is confusing. Why are Rhode Island hot dogs called “New York System Hot Wieners”? As best we can determine, New York

NY System Wieners - Rhode Island

System is a nod to New York’s Coney Island and might have been used as a marketing strategy at the turn of the century. These dogs, usually a mixture of veal and pork with a super snappy casing, are doused with yellow mustard, then a chili beef mixture, raw chopped onions, and finally a dusting of celery salt. Of course, every Rhode Island hot dog joint and every Rhode Island family has their favorite recipe so a quick Google search will yield many variations. We tinkered with the spices a bit and came up with this recipe which we think you will love, not too sweet but definitely sassy. It’ll elevate your dogs from humdrum to wicked good. These would be a welcome addition to any Memorial Day celebration no matter what part of the country you happen to be.

The Cliff Walk in Newport was designated a National Recreation Trail way back in 1975. This three and a half mile walk hugs the eastern shore of Newport with stunning ocean vistas on one side and the backyards of Gilded Age mansions on the other.

New York System Hot Wieners

  • Servings: 12-16
  • Time: 45 min.
  • Difficulty: easy
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Ingredients

  • 1 cup onions, diced
  • 2 tablespoons margarine or butter
  • 1 lb. 80/20 ground beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon celery salt
  • ½ teaspoon allspice
  • ¾ teaspoon ground cinnamon
  • ¼ cup water
  • 16 hot dogs, cooked
  • 16 hot dog buns
  • Yellow mustard
  • Chopped onion (for garnish)
  • Celery salt (for garnish)

Instructions

In a large sauté pan over medium heat, add butter. Once melted, add onion, cook until translucent. Add ground beef and cook until no longer pink, approximately 15 minutes. Break up large chunks of meat with potato masher. Add Worcestershire sauce, spices and ¼ cup water. Stir until spices are completely incorporated.

To prepare wieners, microwave buns for 15 seconds. Add hot dog, mustard, approximately two tablespoons of beef mixture and chopped onion. Top with celery salt.

Laissez Les Bon Temps Rouler: Chicken, Shrimp and Sausage Jambalaya – Louisiana

Next week is Mardi Gras (February 9, 2016) so the folks down in New Orleans have been celebrating a while now with parties, parades and all manner of revelry.  Mardi Gras (Fat Tuesday) celebrations have actually been around for thousands of years as

Chicken, Shrimp and Sausage Jambalaya

festivals of spring and fertility but when Christianity was established, the holiday became associated with the last day of merry making and eating rich food before Lent.

Many dishes are associated with Mardi Gras including crawfish etouffee, gumbo and this jambalaya, a rice based dish that is great for serving a crowd.

If you wondered about the difference between Creole versus Cajun food, one basic difference is that Creole food uses tomatoes while Cajun food generally does not. Since we opted out of tomatoes with this dish, I guess we made Cajun jambalaya but you can use tomatoes if you want to make it Creole. Just add them when the other vegetables go in.

The protein in jambalaya can vary but we went with the very traditional chicken, shrimp and sausage. Feel free to modify based on your tastes.

Mardi Gras will be reaching a full fledged fervor this weekend with parades from the so-called “super krewes” of Orpheus, Bacchus and Endymion which feature the most massive and detailed floats. Check out www.mardigrasneworleans.com for a full schedule.

Chicken, Shrimp and Sausage Jambalaya

  • Servings: 6-8
  • Time: 90 min.
  • Difficulty: moderate
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Ingredients

  • Vegetable oil
  • 3-4 pounds chicken thighs
  • 2 onions, chopped
  • 1 rib celery, chopped
  • 1 large green pepper, chopped
  • 2 cloves garlic, diced
  • 3 tablespoons parsley, minced
  • 1 pound raw shrimp
  • 6 smoked sausages (Andouille or Polish)
  • 3 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 ½ cups long grain white rice
  • 2 cups chicken or vegetable stock
  • 1 cup water

 Instructions

In a large, heavy pot, heat the oil on medium heat until hot. Cook the chicken pieces with the skin on until golden brown on both sides. Remove chicken and set aside. Add the shrimp and sauté  2 minutes each side. Remove shrimp and set aside. Add all the vegetables into the pot and cook on medium until the onion is translucent, about 10 minutes. Add the sausage and seasonings and cook until the sausage is browned. Add the chicken, broth and water. Stir gently, making sure chicken is submerged. Raise the heat to high and bring to a boil. Reduce to low, then cover the pot. Simmer for 35 minutes, stirring occasionally. Uncover and bring heat to medium for 10 minutes or until liquid is almost absorbed. During the last 10 minutes, remove chicken. When it is cool enough to handle, remove meat, discard skin and bones and add shredded meat back into jambalaya. Add the shrimp and cook until heated through.