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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."
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.
