Tuesday, April 19, 2011
Penzey's Spice Market
Spicy Joe's
I can't believe it's been more than a month since my last post! That shows how busy I've been. Matt is getting ready to graduate from pharmacy school and we're moving soon after. Busy, busy, busy, but we're so excited for the next chapter of our lives! :) For the next several weeks, my posts may be sporadic, but I will blog as much as I can. For now, read below for my updated recipe for Sloppy Joe's!
I don't know about you, but for me, Sloppy Joe's are somewhat of a comfort food. There's something satisfying about digging into a messy, saucy, meaty sandwich and getting it pretty much all over yourself. But lately, every time I've mentioned making Sloppy Joe's, Matt hasn't wanted them. So, I thought it was time for a recipe makeover and I came up with Spicy Joe's. Don't let the name fool you...they are still sloppy! :) Here's what I did...
-1/2 lb of ground beef, makes enough for 4-6 sandwiches depending on bun size (for a healthier option, use ground turkey!)
-1 small sweet onion, diced
-1 jalapeno, finely diced (remove the seeds and ribs to reduce the heat level. Don't forget to wash your hands when you're done!!)
-15 oz can of tomato sauce
-a heavy splash of Worcestershire sauce
-2 TBS of brown sugar
-1/2 cup of dark beer (Don't measure the foam. I used Negro Modelo and it added a great deep flavor. But if you don't have beer or don't drink beer, then just omit this step.)
-1 TBS of ancho chili powder (I get mine from Penzey's Spice Market in Scottsdale. I'm not sure if grocery stores carry this, so you can just use regular chili powder BUT...I highly recommend trying to find the ancho chili powder. It's such a unique flavor, sort of smoky with a spicy raisin taste to it.)
-1 TBS of smoked paprika
-1 tsp cumin
-2 tsp coriander
-2 tsp dry mustard (if you don't have this just use regular yellow mustard.)
-buns of your choice (if you toast the buns, it will help keep them from getting soggy from the meat sauce.)
-cheddar cheese slices (or if you want to kick up the heat level, try pepper jack cheese slices!)
-pickles
In a medium non-stick saute pan over medium heat, add the ground beef with 1 TBS of extra virgin olive oil. Leave the meat alone for a few minutes so that it can begin to caramelize. Then begin to break up the meat and add in the onions, jalapeno and spices (including a heavy pinch of salt and pepper). Let that cook for about 5 minutes and meanwhile, combine the tomato sauce, Worcestershire, and brown sugar in a small bowl, whisking until the sugar is dissolved. Deglaze the pan with the beer and let that cook out for a minute. Then add the tomato sauce mixture, stirring to combine. Allow the sauce to come up to a bubble and simmer over medium heat for 10-12 minutes or until the sauce has reduced by about half. Spoon the Spicy Joe's onto your toasted buns, top with sliced cheese and pickles.
*The picture above was taken right after I added the tomato sauce, so it obviously needs to thicken a bit. In my excitement to taste this, I forgot to take a picture of the thickened sauce.
I was so pleased with how these Spicy Joe's came out! It was the perfect combination of sweet and spicy. And I loved the smokiness that the smoked paprika and cumin brought to the mix. For sides, we had a spinach salad and baked sweet potato fries. When the fries come out of the oven, immediately sprinkle them with salt and chipotle powder. It gives them a smoky bite! :) This was a great update to an old classic and I hope you enjoy it!
I don't know about you, but for me, Sloppy Joe's are somewhat of a comfort food. There's something satisfying about digging into a messy, saucy, meaty sandwich and getting it pretty much all over yourself. But lately, every time I've mentioned making Sloppy Joe's, Matt hasn't wanted them. So, I thought it was time for a recipe makeover and I came up with Spicy Joe's. Don't let the name fool you...they are still sloppy! :) Here's what I did...
-1/2 lb of ground beef, makes enough for 4-6 sandwiches depending on bun size (for a healthier option, use ground turkey!)
-1 small sweet onion, diced
-1 jalapeno, finely diced (remove the seeds and ribs to reduce the heat level. Don't forget to wash your hands when you're done!!)
-15 oz can of tomato sauce
-a heavy splash of Worcestershire sauce
-2 TBS of brown sugar
-1/2 cup of dark beer (Don't measure the foam. I used Negro Modelo and it added a great deep flavor. But if you don't have beer or don't drink beer, then just omit this step.)
-1 TBS of ancho chili powder (I get mine from Penzey's Spice Market in Scottsdale. I'm not sure if grocery stores carry this, so you can just use regular chili powder BUT...I highly recommend trying to find the ancho chili powder. It's such a unique flavor, sort of smoky with a spicy raisin taste to it.)
-1 TBS of smoked paprika
-1 tsp cumin
-2 tsp coriander
-2 tsp dry mustard (if you don't have this just use regular yellow mustard.)
-buns of your choice (if you toast the buns, it will help keep them from getting soggy from the meat sauce.)
-cheddar cheese slices (or if you want to kick up the heat level, try pepper jack cheese slices!)
-pickles
In a medium non-stick saute pan over medium heat, add the ground beef with 1 TBS of extra virgin olive oil. Leave the meat alone for a few minutes so that it can begin to caramelize. Then begin to break up the meat and add in the onions, jalapeno and spices (including a heavy pinch of salt and pepper). Let that cook for about 5 minutes and meanwhile, combine the tomato sauce, Worcestershire, and brown sugar in a small bowl, whisking until the sugar is dissolved. Deglaze the pan with the beer and let that cook out for a minute. Then add the tomato sauce mixture, stirring to combine. Allow the sauce to come up to a bubble and simmer over medium heat for 10-12 minutes or until the sauce has reduced by about half. Spoon the Spicy Joe's onto your toasted buns, top with sliced cheese and pickles.
I was so pleased with how these Spicy Joe's came out! It was the perfect combination of sweet and spicy. And I loved the smokiness that the smoked paprika and cumin brought to the mix. For sides, we had a spinach salad and baked sweet potato fries. When the fries come out of the oven, immediately sprinkle them with salt and chipotle powder. It gives them a smoky bite! :) This was a great update to an old classic and I hope you enjoy it!
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