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Sloppy Joes

Sloppy Joes
Sloppy Joes

Sloppy Joes

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
  • Hamburger buns
  • Pickles sliced

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.

Serve with coleslaw or potato salad and enjoy.

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taste tester

It’s beef for goodness sakes! you don’t need to add anything just put it on the plate! But 5 paws for the effort.

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Beefaroni Stuffed Peppers

Beefaroni Stuffed Pepper
Beefaroni Stuffed Pepper

The other night with a bunch of peppers about to go south I thought I would make stuffed peppers, but no chopped meat defrosted and no left over rice or tomatoes.  What to do?

Well in the closet for emergency fare, for our smallest member, were a few cans of Beefaroni.  I thought why not!

Not exactly gourmet but quick and easy and actually quite tasty.

Ingredients for Beefaroni Stuffed Peppers
  • Peppers medium to large any color that suits you
  • Beefaroni small can will do 2-3 medium peppers
  • Parmesan and sour cream for garnish
Directions for Beefaroni Stuffed Peppers

Preheat oven to 350º

Cut the tops off the peppers and seed them.  If they do not stand upright by themselves pair a little bit off the bottoms to level them.

Open the Beefaroni and stir the can to distribute the juice that  is on the top, then spoon into the hollowed out peppers until they are full.

Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot.  Carefully spoon out the peppers to a plate and garnish and serve.

Here are a few items to help with this recipe:

The Official Food Taster

I don’t know why but every time we have Pasta of any kind dad calls me his little Pirate “Red Beard”, well he can call me anything he likes as long as the pasta keeps coming!  5 paws Mangia

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Beefaroni Stuffed Peppers

Beefaroni Stuffed Peppers

Ingredients

  1. Peppers medium to large any color that suits you
  2. Beefaroni small can will do 2-3 medium peppers
  3. Parmesan and sour cream for garnish

Instructions

  1. Preheat oven to 350º
  2. Cut the tops off the peppers and seed them.  If they do not stand upright by themselves pair a little bit off the bottoms to level them.
  3. Open the Beefaroni and stir the can to distribute the juice that  is on the top, then spoon into the hollowed out peppers until the are full.
  4. Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot.  carefully spoon out the peppers to a plate and garnish and serve.
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Hamburgers A La Francaise with Sauce Bordelaise

                                                                                                                                                                                                                    

 

Hamburgers a La Francaise

 

Whenever I’m looking for something new to try I always go through all my Julia Child’s books first.  I didn’t feel  like BBQing so I was looking for something different, this recipe certainly fit the bill.

This recipe comes from Julia Childs book The French Chef Cookbook.  It’s relatively easy and certainly will change your view of the lowly hamburger,(watch out Mickey D).

Julia paired it with a red Bordelaise sauce that is a great accompaniment for burgers and steaks, and don’t omit the marrow.  Our take was to add a bun bottom to help soak up the sauce!

Ingredients for Hamburger a la Francaise & Sauce Bordelaise
Hamburger a la francaise
  1. ¾ cup finely minced onions cooked in 2 Tbs butter
  2. 1½ lbs. ground beef (lean)
  3. 2 Tbs beef marrow or softened butter
  4. 1½ tsp salt
  5. ¼ tsp pepper
  6. ¼ tsp thyme
  7. 1 egg
  8. All purpose flour and 1 Tbs butter for cooking
Sauce Bordelaise
  1. 4 inch piece of beef marrow
  2. 2 Tbs minced shallot
  3. 1 tsp cornstarch blended with 
  4. 1 Tsp water
  5. ½ cup good beef stock or bouillon
  6. 2/3 cup good red wine
  7. salt & pepper to taste
  8. 2 Tbs minced parsley

Directions for Hamburger a la Francaise

In a food processor finely mince the onions, then cook until softened and allow to cool.

In a bowl place the ground beef, marrow or butter,salt & pepper, thyme and egg, and cooled onion and mix all until fully combined.

Form into 4-6 patties, refrigerate until ready to use.

 

Take the marrow out of about a 4″ long piece of bone, and cut into pieces. 

In a sauce pan bring the bouillon and wine to a boil then take off the heat add the marrow and set aside.

Lightly flour the patties and cook in a large sauté pan until done.  

Drain the excess grease from the pan, stir in the shallots.  Cook for a few minutes.

Drain the marrow out of the wine and reserve,then add the liquid to the pan and boil rapidly making sure to scrap up the fond or browned bits on the pan.

Reduce the liquid to about ½ a cup remove from the heat and add the cornstarch,  stir lightly and allow to simmer for about a minute the taste adjust the seasoning, then add the marrow and parsley and pour over the meat.

Although the original recipe calls for the burger to be served plain, I liked to add a bun bottom that makes a great way to sop up the extra sauce.

 

Here are a few items to help make this recipe:
http://amzn.to/2rQQtRw     Large Sauté pan
http://amzn.to/2rQMcO5     Silicone Whisks

The Official Taste Tester

 

 

 

 

 

 

 

It’s Beef, no need to add anything else, but the sauce was tasty, always a 5 paw effort for meat.

 

 

 

 

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved