ASIAN SLOPPY JOES
Steps:
- For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Reserve 1/2 cup for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Set the rest of the sauce aside.
- For the sloppy joes: In a large skillet over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. If there is a lot of fat in the pan, spoon some of it out and discard.
- Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes. Reserve 1 cup of the mixture for the Round 2 Recipe Stuffed Cabbage Rolls, or another use.
- To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips. Reserve the remaining cabbage for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Divide the sloppy joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately.
KOREAN-INSPIRED SLOPPY JOES AND QUICK PICKLES
Ground pork and beef are mixed with new ingredients like pears, sesame oil and gochujang to create this quick, easy, Korean-inspired take on the old favorite sloppy joe. The Quick Korean Pickles add a sweet crunch that rounds out the sandwich.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Gather your ingredients.
- For the pickles: Thinly slice the cucumber 1/4 to 1/8-inch thick. In a bowl, whisk up rice wine vinegar, sugar, chili flakes, salt and sesame oil. Add sliced cucumbers and toss.
- For sloppy joes: Peel and grate the pear on a wide tooth of box grater. Peel and chop the onion and slice or grate the garlic and ginger.
- Heat a skillet over medium-high to high heat. Add the oil, 2 turns of the pan, then add the meats and brown and crumble. Season with salt and pepper. Add pear, onions, garlic and ginger and stir a couple of minutes to soften. Add soy sauce, Worcestershire, chili paste, stock, sugar and sesame oil. Bring to a bubble and reduce heat to simmer, 10 to 15 minutes.
- Serve beef on rolls with scallions and fresh or pickled chili peppers and quick pickles.
ASIAN SLOPPY JOES
Sloppy joes with a twist! Served it with white rice and steamed veggies. An adaptation of a R. Reisman recipe. If the sauce is not thick enough, add a bit of flour or cornstarch and it will do the trick!
Provided by Redsie
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonstick skillet sprayed with vegetable spray, add the.
- onion, garlic and ginger. Sauté for 5 minutes or until the onion is browned. Add.
- the carrot and bell pepper and sauté for 3 more minutes.
- Add the beef and sauté for 5 minutes or until no longer pink. Add the tomatoes,.
- cover and simmer for 10 minutes. Add the hoisin sauce, lemon juice, hot sauce,.
- salt and pepper and cook for at least 5 minutes.
- Serve on white rice or pasta.
Nutrition Facts : Calories 313, Fat 8.6, SaturatedFat 3.6, Cholesterol 94.4, Sodium 808.5, Carbohydrate 23.7, Fiber 3.6, Sugar 13.5, Protein 34.8
ASIAN SLOPPY JOES
A new take on a classic sandwich from Iron Chef America's first Canadian champion Rob Feenie. From "Casual Classics" cookbook available through Amazon.ca or Indigo.ca.
Provided by gailanng
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cabbage-Cilantro Slaw: Combine cabbage and cilantro in a large bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, lime juice and grape seed oil. Just before serving, pour the vinaigrette over the cabbage mixture and toss lightly. Will keep refrigerated in an airtight container for 2 days.
- Sloppy Joes: Heat a large, heavy frying pan on medium-high. Add grape seed oil and swirl the pan to spread the oil. Add onions, garlic, ginger, celery and sambal oelek and sauté, stirring often, until onions are translucent, about 5 minutes. Add ground beef and ground pork and use a wooden spoon to break meat into small pieces. Cook, stirring frequently, until meat is no longer pink, 6-8 minutes.
- Pour off and discard any fat from the meat (don't skip this step -- skim fat). Add hoisin sauce, tomatoes and lime juice, then season with salt and pepper. Reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally.
- Preheat the oven to 375°F.
- Cut the buns in half, place them on a baking sheet and warm for 2 minutes, or until very lightly toasted.
- Arrange the bottom halves of the buns on individual plates. Spoon about 2/3 cup of the Sloppy Joe mixture on top of each bun, then cover with 2-3 tablespoon of cabbage-cilantro slaw. Finish with the top halves of the buns. Serve immediately.
Nutrition Facts : Calories 635.6, Fat 32.6, SaturatedFat 9.1, Cholesterol 102.7, Sodium 1870.2, Carbohydrate 48.7, Fiber 4.1, Sugar 18, Protein 35.9
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