Sandwich Essentials Kicked Up Sloppy Joes Recipes

Steps:

• For the BBQ Sauce:
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
• *Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• For the Garlic Toast:
• Combine the butter and garlic in a small saucepan and cook over low heat until the butter is melted. Season with salt and pepper, to taste. Remove from the heat and let sit 5 minutes.
• Preheat the broiler.
• Put the bread on a baking sheet and broil until both sides until lightly golden brown, about 1 minute per side. Remove from the oven and brush them with the garlic butter. Transfer to a serving platter and set aside until ready to serve.
• For the Neat Joes:
• Heat the oil over high heat in a large high-sided saute pan until the oil begins to smoke.
• Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper, to taste, and cook until golden brown. Remove with a slotted spoon to a plate. Drain off all but 1 tablespoon of the fat from the pan. Add the onion and celery and cook until soft, about 3 minutes. Add the poblano, bell peppers and garlic and cook for 1 minute. Add the ancho powder and cook for 30 seconds. Add the BBQ sauce, 1/4 cup of water and the ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, Worcestershire, honey, brown sugar and molasses. Cover and simmer for 15 minutes. Remove the cover, return the meat to the pan and continue cooking until slightly thickened, about 10 minutes longer. Add the vinegar, season with salt and pepper, to taste, and stir in the 1/2 cup of parsley or cilantro.
• Top slices of the garlic bread with some of the sloppy joe mixture, sprinkle with cilantro or parsley.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• PREP/PREPARE
• Homemade Worcestershire: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1 Homemade Ketchup: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 I usually serve these with fries... If you are looking for a dipping sauce that is more than ketchup, check this out: https://www.justapinch.com/recipes/sauce-spread/dip/dip-essentials-french-fry-dipping-sauce.html
• Chef's Note: The base for this recipe comes from my cousin who cooked at a restaurant in London. He was on vacation here in the States, and found the recipe in Michigan After going back to London, he made his own changes, and then emailed it back to me, here in Wichita. I made my own changes, and here it is... This is a well-traveled recipe :-)
• Gather your Ingredients (mise en place).
• THE SLOPPY
• Add all the sauce ingredients together in a small saucepan.
• Bring up to a simmer, and cook for 3 - 5 minutes. The sauce will thicken slightly.
• Take off the heat and reserve.
• Chef's Note: At this point you can place the sauce into a sealed container and store in the fridge for 5 - 7 days, before using.
• THE JOE'S
• Place a rack in the bottom position, and preheat the oven to 350f (175c).
• Add the bacon to a sauté pan over medium heat.
• Cook until the bacon renders its fat, and begins to brown, about 4 - 5 minutes.
• Add the onions, and cook until softened, but not browned, about 2 - 3 minutes.
• Add the garlic, and cook until fragrant, about 60 seconds.
• Add the ground beef and Italian sausage to the pan.
• Stir, breaking up the meat with a wooden spoon, until no longer pink, about 5 - 7 minutes.
• Add the reserved sauce, and combine.
• Simmer the mixture, stirring occasionally, for about 3 - 5 minutes. It will thicken slightly, as it simmers.
• Chef's Note: Do a final tasting for proper seasoning.
• Place them on the bread of your choice, and top with some cheese. I am using a red gouda cheese, but you could use any cheese that you fancy.
• Chef's Note: I love using a nicely butter-toasted Kaiser roll.
• Pop them into the oven, and bake until the cheese is nice and melty, about 3 - 4 minutes.
• PLATE/PRESENT
• Serve these like any other sloppy joe's. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Serve on buns.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, water, brown sugar, vinegar, salt, mustard, chili powder and allspice. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 35-40 minutes. , Spoon about 1/2 cup meat mixture onto each bun.