This is another of our what’s in the freezer cause we didn’t give a thought to dinner recipes. Luckily we had scallops and they defrost quite quickly. In this photo we used both bay and ocean scallops but you can certainly use just one or …
Turkey Stock for Great Turkey Gravy O.K. lets start with my Rant! Every year all the TV chefs start with all the fancy sides and different ways to cook turkeys trying to make you feel inadequate about your Thanksgiving menu. They probably get a whole …
It’s been a while since I have posted anything on the site, because I just haven’t felt much like eating let alone cooking lately.
However I was feeling not too bad today, so I thought we’d give it a go and try an easy to do recipe that we haven’t put up yet.
Sloppy Joes are an old time favorite, and how you serve them can cause a few arguments open-faced or not open faced that is the question. Has to have pickles but maybe just maybe a little cheddar cheese-OMG!
My recipe is just a little bit spicy but I think you might like it.
As to its origins this is another dish with many competitors claiming the inspiration. This recipe will serve about 4 persons.
Ingredients for Sloppy Joes
1 pound ground beef (lean if possible)
2-3 cloves of garlic finely chopped
1 medium onion finely chopped
2Tbs Olive oil
8 oz tomato puree
1 cup ketchup
3 Tbs Worcestershire sauce
2 Tbs Dark Brown sugar
1 Tbs deli or Dijon style mustard
1 Tbsp good chili powder
2 tsp fresh ground black pepper
Directions for Sloppy Joes
In a large sauté pan, or pot if making more, place the Olive oil and the onion and garlic and on medium heat cook for 5-10 minutes until the onion are wilted and most of the moisture is gone from them. Now add the ground beef and continue to cook until the beef is browned lightly.
While the onions and garlic are cooking place the purée, ketchup,Worcestershire sauce,sugar,mustard,chili powder and pepper in a bowl and mix to combine completely.
Once the meat is browned pour the sauce over and mix and bring up to heat, taste and adjust seasoning if necessary and serve on buns with the pickles sliced on top.