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Sloppy Joes have a little bit of a tarnished name having been seemingly born from the canned food era. It was a Baby Boomer fascination that forever ruined a generation’s appeal for anything canned. But time heals all wounds, and the distant memory of canned Sloppy Joes appears to have died off. That, and whispers and rumors of it attaining its former glory warranted a closer examination. Here’s the final result!
For the Sloppy Joes:
Place 1 tablespoon of olive oil in a large Dutch oven over medium-high heat for 30 seconds. Toss in the ground beef and slightly brown, 10-12 minutes. Drain the beef in the colander and reserve approximately 1 tablespoon of the oil from the beef in the Dutch oven. Discard the rest of the grease.
Place the pepper into the pot and sauté, 4-5 minutes. Add the garlic and cook an additional 30 seconds. Return the beef and toss. Add the ketchup, Worcestershire sauce, barbecue sauce and tomato paste and mix to combine. Add 1-1½ cups of water and mix. Toss in a pinch of crushed red pepper flakes, cover and simmer for 30 minutes. Remove from heat and set aside.
Lightly apply remaining oil and salt to the cut side of the hamburger buns and toast over medium heat on a cast iron pan or under a broiler till lightly browned.
For the pickled onions:
Put the onions in a glass jar or dish and set aside.
Place the spices in a medium pot over medium heat and allow them to bloom for 2-3 minutes, stirring as to avoid burning. Add red wine vinegar, garlic, 1 cup water, sugar and salt, then bring to a boil. Boil for 30 seconds then remove from heat and pour over the sliced onions in their container. Allow it to cool to touch then refrigerate till used. Will last in the refrigerator in a sealed container for a month, though best used with in a week.
Assembly requires a generous amount of the Sloppy Joe mix placed on a bun topped with the pickled onion (and/or pickled jalapeños). Serve with either coleslaw or potato salad. Indulge!
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!