I’m Perfectly Okay With The Mere Mention Of Garbage Plates In The Place Beyond The Pines.
- Some Fresh Ink
- Some Ground Beef
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Of Cinnamon
- 1/4 Teaspoon Allspice
- 1/4 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Ground Cumin
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Garlic Powder
- Add Back Our Sauteed Onions
- White Vinegar
- A Few Big Pinches Of Kosher Salts
- Vegetable Oil
- Butter Adding The Potatoes
- Sprinkle Of Paprika
1I got some fresh ink I would say t-minus two weeks until everything is back to normal in the meantime. Let’s get started on our garbage plate first up we’re going to address the mysterious meat sauce which according to the legend of Nick Tahoes is made from the scrapings of burgers smashed down on the griddle. So we’re going to start by introducing some ground beef to a very hot pan make sure it’s a little bit evenly distributed, and let it sit for a solid 5 minutes and chill some brown crispy stuff forms give it a stir. Let it sit for another 5 minutes and keep scraping leaving alone and scraping again until you get a whole bunch of crispy little brown bits then we’re gonna add a few ounces of tomato paste stir that around let it caramelize a bit before adding 1/4 teaspoon ground cloves, 1/4 teaspoon of cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, and 1/4 teaspoon garlic powder stir around over medium heat until those flavors have had a chance to get to know each other and then add back our sauteed onions from earlier.
We don’t want anything burning so no more than 30 seconds per step here and then we’re going to deglaze with anywhere from half a cup to a full cup of water depending on how much meat and you have in the pot scrape up all that beautiful stuff off the bottom season with salt, and pepper and set aside that’s our meat sauce out of the way. So now it’s time to address crispy diner style home fries something I’ve always had a lot of trouble with so we’re dicing free peeled russet potatoes covering with cold water adding a few tablespoons of white vinegar, a few big pinches of kosher salts bringing to a boil for five minutes and then spread out on a paper towel lined baking sheet letting cool until most of the steam subsides then in a large cast iron skillet. We’re going to preheat a tablespoon each vegetable oil, and butter adding the potatoes, and badges and letting sit for a solid four minutes until a golden crust forms on one side of the potatoes. Let sit for a few more minutes flip again and repeat until the potatoes are golden and crispy brown all over drain on paper towels.
3If desired make sure that your cooking batches so the potatoes don’t get too crowded while they’re still warm it’s time to season with kosher salt a healthy sprinkle of paprika desired some freshly ground pepper and toss to combine now you can’t improve upon perfection but in the case of garbage plates perfection often relies upon god-awful store-bought macaroni salad a concoction that offends all five of the senses so we can do a whole hell of a lot better. I’ve got some cooked and rinsed rack yet too which I’m going to add some carrots celery green onion parsley and Peppadew peppers. I like a rack yet for pasta salad because it’s got all these little nooks that hang on to all these delicious toppings. We’re gonna season this with half a teaspoon of garlic powder a good pinch of kosher salt, and some freshly ground pepper before tossing together to let those flavors get to know each other, and then we’re going to add the requisite mayonnaise but not just mayonnaise.
4We’re also going to add some sour cream for a bit of funky Tang not to mention the solid tablespoon of Dijon mustard now I could just tell you that this could kick is put out of any deli style macaroni salad but I’d rather show you so I am orchestrating an elaborate taste test with my roommate Rasheed a blindfolded taste test because – Rashid and I both rush natives garbage plates are serious business. Let’s start with the homemade and pasta salad and even though I spilled a little bit on him it was very well received now. Let’s try the deli bought pasta salad oh here’s some of the good stuff work come on give me that better to say that flavor ID well there you go there you go all right so with a clear winner picked it’s time to plate up a 50-50 distribution of home fries, and macaroni salad.
5You can top this with cheeseburgers or plain old hot dogs but I like white hots these are not widely available so if you’re unable to procure them look for a weisswurst or other pork and veal based sausage just make sure you split and griddle them thoroughly before placing them on your mountain of carbs top with our spiced knee sauce that we’ve been keeping you warm in the background in the saucepan and then optionally you can slather with both ketchup, and yellow mustard. Don’t go for any of the fancy stuff and make sure to only serve on a thick paper plate real stoneware only serves to cheapen the experience.