Post by chief_cook2 on Jul 12, 2005 9:17:19 GMT -6
Super Sloppy Joe's
1 TB extra-virgin olive oil
1-1/4 lb. ground beef sirloin
1/4 cup brown sugar
2 tsp. to 1 TB steak seasoning blend, (McCormick or Montreal Seasoning)
1 medium onion, chopped
1 small red bell pepper, chopped
1 TB red wine vinegar
1 TB Worcestershire sauce
2 cups tomato sauce
2 TB tomato paste
4 crusty rolls, split, toasted, and lightly buttered
~~~Garnishes~~~
Sliced ripe tomatoes
Pickles
Deviled Potato Salad, recipe follows
Heat a large skillet over medium high heat. Add oil and meat to the pan.
Spread the meat around the pan and begin to break it up.
Combine brown sugar and steak seasoning. Add sugar and spice mixture to the
skillet and combine. When the meat has browned, add onion and red peppers to
the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar
and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to
pan. Stir to combine.
Reduce heat to simmer and cook for 5 minutes longer. Using a large spoon or
ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover
with bun tops. Serve with your favorite garnishes.
Yield: 4 super sloppy sandwiches
Deviled Potato Salad
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion, diced
3 TB prepared yellow mustard
1/2 cup mayonnaise or Miracle Whip dressing (enough to coat potatoes well)
1 tsp. sweet paprika
1 tsp. Tabasco sauce
Salt and ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with coarse salt until they are tender, about
10 minutes. Drain cooked potatoes and return to the warm pot to dry them out.
Let the potatoes stand 2 minutes. Set aside.
Add onion, mustard, mayonnaise, paprika and cayenne pepper sauce to a medium
bowl and stir to blend.
Add potatoes to the bowl and stir to evenly distribute dressing. Season
potato salad with salt and pepper and taste. Top servings of salad with chopped
scallions.
Yield: 4 servings.
1 TB extra-virgin olive oil
1-1/4 lb. ground beef sirloin
1/4 cup brown sugar
2 tsp. to 1 TB steak seasoning blend, (McCormick or Montreal Seasoning)
1 medium onion, chopped
1 small red bell pepper, chopped
1 TB red wine vinegar
1 TB Worcestershire sauce
2 cups tomato sauce
2 TB tomato paste
4 crusty rolls, split, toasted, and lightly buttered
~~~Garnishes~~~
Sliced ripe tomatoes
Pickles
Deviled Potato Salad, recipe follows
Heat a large skillet over medium high heat. Add oil and meat to the pan.
Spread the meat around the pan and begin to break it up.
Combine brown sugar and steak seasoning. Add sugar and spice mixture to the
skillet and combine. When the meat has browned, add onion and red peppers to
the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar
and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to
pan. Stir to combine.
Reduce heat to simmer and cook for 5 minutes longer. Using a large spoon or
ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover
with bun tops. Serve with your favorite garnishes.
Yield: 4 super sloppy sandwiches
Deviled Potato Salad
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion, diced
3 TB prepared yellow mustard
1/2 cup mayonnaise or Miracle Whip dressing (enough to coat potatoes well)
1 tsp. sweet paprika
1 tsp. Tabasco sauce
Salt and ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with coarse salt until they are tender, about
10 minutes. Drain cooked potatoes and return to the warm pot to dry them out.
Let the potatoes stand 2 minutes. Set aside.
Add onion, mustard, mayonnaise, paprika and cayenne pepper sauce to a medium
bowl and stir to blend.
Add potatoes to the bowl and stir to evenly distribute dressing. Season
potato salad with salt and pepper and taste. Top servings of salad with chopped
scallions.
Yield: 4 servings.