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For such an iconic retro dish, the Sloppy Joe is very misunderstood. While most people assume the name comes from the sandwich's loose meat, it's actually the name of the bar in Key West, FL where it was invented.
That's right, after extensive research (I checked Wikipedia), I've determined that this ground beef masterpiece was created at Sloppy Joe's Bar, which was probably named for some guy named Joe, who would get a little too loose after a few cocktails.
So, despite the name, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows it to be eaten two-fisted, sans fork, as God intended.
I believe over the years the idea that the name was a description of the optimum texture helped this evolve into its usually much runnier form. As you'll see in the video, I like to start with lots of liquid and slowly simmer it down into a fine, thick, tender paste.
Spice it up, toss it onto some soft sesame seed hamburger buns, and make sure there are lots of Tater Tots within reach. Enjoy!
Ingredients for 4-6 servings: 1 1/2 pound extra lean ground beef 1/2 onion, diced 2 cloves garlic, minced 1 diced green bell pepper 3/4 cup ketchup dash of Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon Dijon mustard 2 cups water 1 1/2 teaspoon salt, or to taste 1/2 teaspoon ground black pepper cayenne to taste
Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. For chefs, this Argentinean export falls into that magical category of sauces that literally go with everything.
This herby, garlicky, tangy, spicy and very green condiment is great on all kinds of grilled meats, which according to my sources deep within the Argentinean food history subculture was its original use. Besides slathered all over a thick steak, chimichurri is equally wonderful on poultry, seafood, vegetables, or just a piece of crusty bread.
How chimichurri sauce came to be named is such a fascinating story, I really hope it's true. As the legend goes, an Irishman named Jimmy McCurry (for some reason fighting alongside the Argentinean independence movement in the early 1800's) is credited with introducing this sauce to the local population.
Over the years the name became corrupted, and Jimmy McCurry sauce became chimichurri sauce. Makes perfect sense. I can only hope one day someone will read about me in a Wikipedia entry while researching the origins of "Jonemitzawa Sauce."
By the way, this is my version of chimichurri sauce, which may or may not be authentic. Either way, enjoy!
Ingredients: 1/2 cup mild olive oil 3 tablespoons white wine vinegar, or to taste 1 large bunch Italian parsley 1/2 cup packed freshly picked cilantro leaves 1/4 cup packed freshly picked oregano leaves 4-6 cloves garlic, sliced 1/4 teaspoon hot red pepper flakes 1/4 teaspoon fresh ground black pepper 1/4 teaspoon cumin 1/2 teaspoon salt, or to taste
UPDATE: VOTING ENDS APRIL 2nd
Chef John Needs Your Vote! Have you heard? Food Wishes has been nominated in the video category for the Saveur Magazine 1st Annual Best Food Blog Awards! Help us turn the honor of being nominated into the reality of a glorious win! Please follow this link to cast your vote now. Thanks!
Other than the chicken wing clips, this how-to-make-cheese video is the most-watched and commented-on recipe ever published on the blog. It was the first Food Wishes video to be featured on YouTube's home page, and has been watched by over a million people.
I receive several emails a week about this recipe, and most go something like, "Another successful cheese-maker here! Awesome recipe, very easy for a beginner cook like me." Of course, in the spirit of full disclosure I do get the occasional, "Thanks genius, your crap recipe just cost me a gallon of good milk. Didn’t work at all. You fail." I have two words for that person, "operator error."
Last year you just watched. This year, you actually make the bread. That's the plan at least. Below you'll see two videos; one for my family's traditional Easter bread, and one for a pink lemon icing.
These video recipes ran last year, but we have so many new visitors on the blog these days, I decided it would make a good pre-Easter rerun.
I'm sure some of you gave this try, and I hope you enjoyed it as much as we do every year. Sure you can bring that half-dead lily plant to your Easter gathering, or you can bring a couple loaves of this great bread. What would Jesus do?
Is there any better fate for a loaf of day-old bread than being turned into this amazing Southern treat? Bread pudding is one of the ultimate comfort food desserts, and perfect when you need a sweet course for a large group. If you give this recipe a try, let me know what you think. Enjoy!
Bread and Butter Pudding with Whiskey Sauce Serves 10
For the bread pudding: 6 large eggs 1 1/2 cups white granulated sugar 4 cups milk 1 cup heavy cream 1 tablespoon bourbon whiskey 1 tablespoon vanilla extract 1 teaspoon ground cinnamon pinch of allspice 1 (1 pound) loaf day-old French bread, torn into 1-inch chunks 4 tablespoon melted butter 1/2 cup golden raisins
For the whiskey sauce: 1 cups white sugar 1/2 cup butter 1/2 cup corn syrup 1/4 cup bourbon whiskey, or to taste
In a mixing bowl, whisk together the eggs and sugar until light and creamy. Add the milk, cream, whiskey, vanilla, cinnamon, and allspice. Whisk thoroughly until combined.
Scatter the bread in a 9 x 13 baking dish, and drizzle over the melted butter. Toss until coated. Top with the raisins. Cover with the custard mixture. Let still out for 30 minutes to allow the bread to soak up the custard. May also be made ahead and refrigerated until you're ready to bake.
Preheat oven to 325 degrees F
Bake about 40 minutes, or until the custard is set and the top is browned. Let cool for 15 minutes before serving. May be served warm, room temperature, or cold.
To make the sauce: Mix the sugar, butter, and corn syrup in saucepan over low heat. Stir until the butter is melted, the sugar is dissolved, and the mixture is heated through. Whisk in the whiskey. May be served over the bread pudding warm, or at room temperature.
For such an iconic retro dish, the Sloppy Joe is very misunderstood. While most people assume the name comes from the sandwich's loose meat, it's actually the name of the bar in Key West, FL where it was invented.
So, despite the name, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows it to be eaten two-fisted, sans fork, as God intended.
Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. For chefs, this Argentinean export falls into that magical category of sauces that literally go with everything.
Other than the chicken wing clips, this how-to-make-cheese video is the most-watched and commented-on recipe ever published on the blog. It was the first Food Wishes video to be featured on YouTube's home page, and has been watched by over a million people.
Last year you just watched. This year, you actually make the bread. That's the plan at least. Below you'll see two videos; one for my family's traditional Easter bread, and one for a pink lemon icing.
