Tag Archives: paprika

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
  • 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.

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Show Me the Gerber Sandwich – Missouri

St. Louis loves their regional specialties including toasted ravioli and gooey butter cake, but now comes the Gerber Sandwich. This sandwich, first created by Ruma’s Deli and supposedly named after a

Gerber Sandwich

customer, is nothing more than an open faced ham and cheese on garlic bread with a sprinkling of paprika to jazz it up. The entire thing is broiled so the bread gets brown and toasted and the cheese gets warm and melted. Fancy? No. Delicious? Yes.

What kind of ham? Doesn’t matter, use whatever is on sale at the deli. What kind of cheese? In St. Louis, provel is used (a processed cheese food that is a combination of Swiss, provolone and cheddar), but because it is hard to find outside the region, we used provolone. The StateEats Kitchen churned these out for a few days last week and we were met with nothing but raves and kudos.

Check out the Missouri Botanical Garden’s Garden Glow, a magnificent holiday light display, featuring a million lights and unique installations, now through January 1.

Gerber Sandwich

  • Servings: 1 sandwich
  • Difficulty: easy
  • Print

Ingredients

  • 4 or 6 inch section of French or Italian bread
  • 2-3 teaspoons butter
  • 1 clove of garlic, minced
  • 2-4 slices of ham
  • 2 slices Provolone cheese
  • Paprika

Instructions

Slice French bread long ways. In a small dish, mash garlic with butter. Spread on bread. Add ham, then cheese. Top with a sprinkle of paprika. Broil open faced on top rack of oven until cheese is melted and just begins to brown.