I love homemade Sloppy Joes. The teacher inside of me has to let you know that the term "Sloppy Joe" does not come from the consistency of the saucy meat inside the bun. It actually originated from Sloppy Joe's Bar in Key West, Florida. So it's actually named after the establishment. OK, class is over...let's go to the kitchen lab...
This recipe for Sloppy Joes is great for a party...
Party Sloppy Joes
* 1 tablespoon olive oil
* 2 pounds lean ground sirloin
* 2 pounds ground pork
* 1 onion chopped (finely mince this if your children are fussy about onions)
* 1 1/2 tablespoons Montreal Steak Seasoning by McCormick
* 1 1/2 tablespoons chili powder
* 4 tablespoons dark brown sugar
* 5 tablespoons Worcestershire sauce
* 1 (14.5-ounce) can tomato sauce
* 1 cup water
* 9 soft burger rolls - like at the ballpark
Directions
* Heat the extra-virgin olive oil in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire, tomato sauce and water. Pour sauce over the meat and simmer for about 30 minutes on medium high heat to reduce the liquid and thicken it up a bit. This also allows the flavors to get to know one another. Slop onto buns and serve. Serves a crowd.
Notes:
This also makes a great sauce for dogs or brats!
Now I imagine there are some people who are a bit fussier about their foods and like something more refined even though their inner child is screaming that they really want a sloppy joe! So this one is called Sloppy Josephines and is right up my alley!
Don't Panic - if you don't cook with alcohol, replace the sherry with the same amount of ginger ale or chicken broth.
Sloppy Josephine
* 2 tablespoons olive oil
* 1 pound ground sirloin
* 6 large cloves garlic, finely chopped
* 1 medium onion, chopped
* 24 medium-sized mushrooms, (I prefer baby bellas) chopped
* Sea salt and black pepper
* 1/2 cup dry sherry
* 2 tablespoons Worcestershire sauce
* 1 14-ounce can tomato sauce
* 4 crusty rolls, split
* 2 tablespoons butter, softened
* A handful of flat-leaf parsley, chopped
* A wedge of Manchego cheese, for shaving (or sharp white cheddar)
Heat a deep skillet over medium-high heat with olive oil. Add beef and deeply brown, 6-7 minutes, breaking it up into pieces with a wooden spoon. Try not to leave big chunks.
Add garlic, onions and mushrooms, and cook until mushrooms are dark and onions tender, 7-8 minutes.
Season with salt and pepper, then add the sherry to deglaze the pan. Scrape up the brown bits from the bottom of the pan and reduce liquid, 1 minute with a wooden spatula. Add Worcestershire and tomato sauce, and stir to combine. Reduce heat to low and cook 5 minutes more. Preheat broiler.
Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Dollop Sloppy Joe mixture on the bottoms of the rolls and add some shaved Manchego cheese. Set roll tops in place and serve.
Gluten Free - Serve this on a crispy fresh piece of Bibb Lettuce and eat with gluten free corn tortillas!
If you ever go back to Manwich after making either one of these, let me know. I want to take your picture and post it for everyone to see ... and giggle at. Just kidding! Hope you'll try these!
With Love In The Mix!
Shannon
Saturday, January 23, 2010
My Style of Cooking!
Experimenting in the kitchen is probably my favorite hobbies of all time. Maybe it's the scientist in me that enjoys discovering new ingredients and new flavor combinations. Maybe it's the counselor in me that enjoys the therapeutic aspect of spending so much time doing what I love and encouraging others to use this as an outlet for their stress. Maybe it's the teacher in me who loves sharing what I've learned with others. I have no idea which is the dominant trait but it's more than likely a civil combination of the three.
It usually happens like this...I see a recipe that catches my attention. That's easy. I have 4 food loves...CHicken, CHeese, CHilies and CHocolate! If the recipe targets one of these ingredients...I'm interested! I'll eat just about anything but these categories always cause a double-take.
Then I think on it for a while....stir ingredients around in my head and begin the "I wonder if"s. I wonder if this would be good in this dish. I wonder if I could do this instead of that and it still work.
Once I have the full concept of what I want to do, I go to the store and get the ingredients. Making it is the fun part. I will read the recipe over and over until I've got it exactly how I want it. Then it's go time. All ingredients are out and in order and I make one trip around the kitchen putting the entire dish together. It's methodical, I know. Insane how I go about this, I know. But this is fun!!
While the dish is cooking, baking, resting or whatever, I run to my laptop and note all the changes I made. Type out everything I did in the procedure that was different from the original. Next the taste test. If all went well and the recipe turned out great then the copy of my changes are kept and I have declared success! If it's less than great, I sit and think. Hmmm [*-)] What could have gone wrong? What flavor does it need? What should I do differently next time? It may be weeks before I try this recipe again. If it doesn't work the second time, then I'm done. (That's the perfectionist in me [;)] ) But I haven't had too much trouble in the experimenting department.
Here's my latest experiment. Someone posted a recipe for Terrific Tomato Pie. Important point here - there is nothing wrong with this recipe. I didn't look at it and go "Eeewww! I can make it better". I looked at it and said "Yum!" and then I started thinking about what I could add. I'll post the original recipe and then my Italian Herb Tomato Pie remake.
The Original:
Terrific Tomato Pie
1 unbaked 9 inch deep dish pie shell
Enough peeled and sliced tomatoes to make 2 layers - about 4 tomatoes
1 bunch of green onions with tops, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup each: grated cheddar cheese and Mozzarella cheese
1 cup mayonnaise
2/3 cup Parmesan cheese
Bake the pie shell as directed on the package, but first covering the edges with foil to prevent them from browning. They will brown later when the pie is being baked. While the crust bakes, peel and slice tomatoes. Place on layers of paper towels to drain well on both sides. When the crust is ready, remove the foil from the edges. Place half the tomatoes in the pie shell to make a single layer. Add half of the onions, half of the oregano and basil, and sprinkle lightly with salt and pepper. Repeat the layer once more with remaining tomatoes, onions, and seasonings. Heat oven to 350°. Combine cheeses and mayonnaise and spread evenly over the top. Bake until golden brown, about 45 minutes. Cut in wedges to serve.
The Remake:
Italian Herb Tomato Pie
1 Unbaked 9" Deep Dish Pie Shell
1 Egg (whisked with 1 tsp milk for egg wash)
2 Red Tomatoes (or yellow) sliced medium
1 Pt Yellow Grape or Cherry Tomatoes (or red) Halved
4 Green Onions with tops, chopped
1 tsp Fresh Italian Flat Leaf Parsley, chopped
1 Tbsp Fresh Basil, chopped
Salt and Pepper to taste
1 C each Grated Colby and Mozzarella Cheese
1/2 C Mayo
1/2 Block (4oz) Cream Cheese (softened)
2/3 C Grated Romano Cheese
2 Cloves Garlic, minced
2 tsp Fresh Chives, minced
Thaw pie crust. Prep all herbs and green onions. Brush crust with the egg wash and poke the bottom and sides of crust with a fork. Cover the edge of the crust with foil to prevent it from browning. It will brown later when the pie is being baked. Bake at 350 for 12 minutes. While crust bakes, slice tomatoes and halve the cherry tomatoes. Place on layers of paper towels to drain well. When the crust is done, remove the foil from the edges. Let crust cool 5 minutes. Place half the tomatoes in the pie shell to make a single layer - fitting the cherry tomatoes in wherever they will fit. Pack them in. Add half of the onions, half of the parsley and basil and sprinkle lightly with salt and pepper. Repeat the layer once more with remaining tomatoes, onions and herbs. Oven should still be at 350. Beat cream cheese and add mayo to mix thoroughly. Fold in cheeses and garlic thoroughly and spread evenly over the top. Sprinkle with the minced chives. Bake until golden brown, about 45 minutes (30 minutes in a convection oven). Let cool about 10 minutes. Cut in wedges to serve.
Note #1 - Try adding cooked, crumbled bacon to the layers!
Note #2 - I used regular red tomatoes and yellow cherry tomatoes for color and taste. It doesn't matter if you used regular yellow tomatoes and red cherry tomatoes. It will still be delicious.
Do you have a recipe that you've altered and had wonderful results? Do you have a recipe that needs altered to fit your tastes? Let me know...
With Love in the Mix,
Shannon
It usually happens like this...I see a recipe that catches my attention. That's easy. I have 4 food loves...CHicken, CHeese, CHilies and CHocolate! If the recipe targets one of these ingredients...I'm interested! I'll eat just about anything but these categories always cause a double-take.
Then I think on it for a while....stir ingredients around in my head and begin the "I wonder if"s. I wonder if this would be good in this dish. I wonder if I could do this instead of that and it still work.
Once I have the full concept of what I want to do, I go to the store and get the ingredients. Making it is the fun part. I will read the recipe over and over until I've got it exactly how I want it. Then it's go time. All ingredients are out and in order and I make one trip around the kitchen putting the entire dish together. It's methodical, I know. Insane how I go about this, I know. But this is fun!!
While the dish is cooking, baking, resting or whatever, I run to my laptop and note all the changes I made. Type out everything I did in the procedure that was different from the original. Next the taste test. If all went well and the recipe turned out great then the copy of my changes are kept and I have declared success! If it's less than great, I sit and think. Hmmm [*-)] What could have gone wrong? What flavor does it need? What should I do differently next time? It may be weeks before I try this recipe again. If it doesn't work the second time, then I'm done. (That's the perfectionist in me [;)] ) But I haven't had too much trouble in the experimenting department.
Here's my latest experiment. Someone posted a recipe for Terrific Tomato Pie. Important point here - there is nothing wrong with this recipe. I didn't look at it and go "Eeewww! I can make it better". I looked at it and said "Yum!" and then I started thinking about what I could add. I'll post the original recipe and then my Italian Herb Tomato Pie remake.
The Original:
Terrific Tomato Pie
1 unbaked 9 inch deep dish pie shell
Enough peeled and sliced tomatoes to make 2 layers - about 4 tomatoes
1 bunch of green onions with tops, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup each: grated cheddar cheese and Mozzarella cheese
1 cup mayonnaise
2/3 cup Parmesan cheese
Bake the pie shell as directed on the package, but first covering the edges with foil to prevent them from browning. They will brown later when the pie is being baked. While the crust bakes, peel and slice tomatoes. Place on layers of paper towels to drain well on both sides. When the crust is ready, remove the foil from the edges. Place half the tomatoes in the pie shell to make a single layer. Add half of the onions, half of the oregano and basil, and sprinkle lightly with salt and pepper. Repeat the layer once more with remaining tomatoes, onions, and seasonings. Heat oven to 350°. Combine cheeses and mayonnaise and spread evenly over the top. Bake until golden brown, about 45 minutes. Cut in wedges to serve.
The Remake:
Italian Herb Tomato Pie
1 Unbaked 9" Deep Dish Pie Shell
1 Egg (whisked with 1 tsp milk for egg wash)
2 Red Tomatoes (or yellow) sliced medium
1 Pt Yellow Grape or Cherry Tomatoes (or red) Halved
4 Green Onions with tops, chopped
1 tsp Fresh Italian Flat Leaf Parsley, chopped
1 Tbsp Fresh Basil, chopped
Salt and Pepper to taste
1 C each Grated Colby and Mozzarella Cheese
1/2 C Mayo
1/2 Block (4oz) Cream Cheese (softened)
2/3 C Grated Romano Cheese
2 Cloves Garlic, minced
2 tsp Fresh Chives, minced
Thaw pie crust. Prep all herbs and green onions. Brush crust with the egg wash and poke the bottom and sides of crust with a fork. Cover the edge of the crust with foil to prevent it from browning. It will brown later when the pie is being baked. Bake at 350 for 12 minutes. While crust bakes, slice tomatoes and halve the cherry tomatoes. Place on layers of paper towels to drain well. When the crust is done, remove the foil from the edges. Let crust cool 5 minutes. Place half the tomatoes in the pie shell to make a single layer - fitting the cherry tomatoes in wherever they will fit. Pack them in. Add half of the onions, half of the parsley and basil and sprinkle lightly with salt and pepper. Repeat the layer once more with remaining tomatoes, onions and herbs. Oven should still be at 350. Beat cream cheese and add mayo to mix thoroughly. Fold in cheeses and garlic thoroughly and spread evenly over the top. Sprinkle with the minced chives. Bake until golden brown, about 45 minutes (30 minutes in a convection oven). Let cool about 10 minutes. Cut in wedges to serve.
Note #1 - Try adding cooked, crumbled bacon to the layers!
Note #2 - I used regular red tomatoes and yellow cherry tomatoes for color and taste. It doesn't matter if you used regular yellow tomatoes and red cherry tomatoes. It will still be delicious.
Do you have a recipe that you've altered and had wonderful results? Do you have a recipe that needs altered to fit your tastes? Let me know...
With Love in the Mix,
Shannon
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