Just in case you aren’t seven years old anymore attending summer camp, this is a time to reminisce about foods long forgotten. The messy, delicious foods you loved as a kid. Unless you were brought up vegan or vegetarian (and for that I’m sorry) you definitely ate sloppy joes. I first remember them at a camp with my elementary school. The messy goodness stuck with me forever. However, it’s not something that comes to mind when I’m thinking of what to make for dinner. But last week when scrounging around at the grocery store looking for deals on meat, I saw some ground chuck marked down. I immediately thought of sloppy joes for some reason.
The sloppy joe was invented by a cook at a cafe in Sioux City, Iowa by the name of…Joe. And he gets credited for this great American invention. Typically it consists of beef simmered with onions, ketchup, and other seasonings. However, because it’s not summer camp anymore and we have more refined taste buds, we can shnazz it up a bit. Shnazz isn’t a word, but it should be.
These little babies are orange and yellow peppers I roasted earlier this week. The local QFC had them for $1 each, crazy considering how expensive they were all year. That’s probably from the winter storms in early 2011 and the absence of a hot summer. I added these for color and their sweet appeal.
Because we’re all adults now, I thought to add a bit of red wine into the meat as it simmered. It turned out to be a great addition. Use a nice full bodied wine that won’t break the bank. This Tilia was $9 and is full on flavor.
Our onions, peppers, and carrots sauteing. I’d add celery if I had it, but I didn’t.
Simmering away in the sauce made of tomato sauce, Worcestershire, and a blend of herbs and spices.
Served on a sweet bun with mesquite oven baked sweet potato fries, you can’t go wrong.
1 T olive oil
1 carrot, diced
1/2 cup roasted peppers (or one raw), diced
1 medium sweet onion, diced
2 big cloves garlic, minced
coarse sea or kosher salt
2 lb ground beef, extra lean (90% or so)
3/4 c red wine
2/3 c ketchup
1 15oz can tomato sauce
1.5 T Worcestershire sauce
1 T red wine vinegar
2 T brown sugar
pinch of ground cloves
1 t ground black pepper
pinch of cayenne pepper
1 t dried thyme
Heat oil on Medium to Medium High in a large heavy bottomed pot or pan. Add the carrots and saute for 5 minutes. Add onions and peppers, cook another 5 minutes until onions are sweating. Add garlic and stir for 30 seconds. Remove from heat into a bowl.
Increase heat to high (like 9/10). Salt the bottom of the pan generously and crumble beef into pan. Let brown completely before flipping pieces over. Add wine and let bubble with the meat, stirring around and de-glazing the pan. Repeat if more than one batch is needed for the size of your pan. Add vegetables back into pan and add ketchup, tomato sauce, Worcestershire, vinegar, sugar, cloves, pepper, thyme, and cayenne. Stir to incorporate. Bring to a boil, then reduce to low to simmer for 15 minutes. Taste for flavor and add salt and pepper if needed.
Serve warm and enjoy.
Filed under: my grindz |