The Week of the Garbage Plate

A few weeks ago I was lucky enough to come in contact with Jim at Rochester Plate Sauce. That’s right, kids. There is a company that packages and sells the glorious (some might say, magical) hot sauce that tops Rochester Garbage Plates. If you’ve never had one, you’re probably thinking, “Whooooo cares? It’s just hot sauce, right?”

WRONG.

This sauce is finely ground beef with about a bajillion spices in it and although I’ve never attempted to make it at home, I can only imagine how labor intensive it is to make. Visions of me, 60 pounds heavier, sweating profusely, with O Sole Mio playing in the background, float around in my head.

Anyhow, Jim sent me a sample of this incredible sauce and finally forced me (FORCED me, I tell you!) to make a garbage plate at home. What else am I gonna do with this sauce?! Well… I’m gonna try a bunch of things. But first things first: the trash plate.

This week I’ll be providing you all the steps you need to take to make these divine plates yourself. And just know that obtaining the sauce is as easy as clicking the link here.

On the menu:
Step 1: Macaroni Salad
Serves 10 (but will make enough mac salad for 5 Garbage Plates)

1 lb elbow macaroni
1 cup mayonnaise
1/4 white vinegar
1/2 cup white sugar
2 1/2 Tbsp yellow mustard
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1 large white onion, chopped
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 cup carrot, chopped

Boil macaroni per instructions. Once it’s cooked, drain and run under cool water to stop the cooking.*

Stir together mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in vegetables until combined. Once pasta is completely cooled add dressing to macaroni and stir to combine. Chill for at least one hour before serving for best results.

*Note: if you stir together warm pasta with the dressing, the liquid will get absorbed into the macaroni and you’ll have a less creamy mac salad. I know it’s tough, but wait it out and let it cool. It’ll be well worth it, I promise.