#SundaySupper Louisiana Sloppy Joe’s

On September 9, 2012, in Featured, Recipes, by Chris Baccus
62

It’s officially football season with the start of the NFL this past week and college football last weekend.  Whether you are hosting a tailgate, barbecue or just hanging out at home with family watching the game, food is an important part of football season.

One of my favorites is sloppy joe’s. However, I’m not a fan of the traditional ketchup and water flavored sloppy joe’s served by most places and found in just about every 1970’s cookbook. I prefer a bit more flavor and use tomato paste and dijon mustard along with with several spices.

For the meat, I went with J&J Grassfed beef that is sold here in California. They have a vendor at the South Pasadena Farmers’ Market I frequent most weeks.  The rest of the vegetables also came from the same Farmers’ Market.

Louisiana Sloppy Joe’sServes 4

1 lb ground beef
1 medium onion, diced
1 medium bell pepper, diced
3 garlic cloves, minced
1 1/4 cups water
6 tablespoons of tomato paste
2 tablespoons red wine vinegar
2 tablespoons dijon mustard
2 tablespoons chili powder
2 tablespoons honey
1 teaspoon dried oregano1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cinnamon
1 bay leaf
salt & pepper to taste

Cook the ground beef, onion, garlic and bell pepper over medium-high heat for about 5 minutes until the meat is cooked.  Add everything else besides the water and bay leaf. Stir and cook together for about 2 minutes.  Add the water combining everything and then bringing to a gentle boil. Finally add the bay leaf then reduce heat to a simmer and cook for 20 minutes.

Serve with hamburger buns, potato chips and some fruit.

Enjoy the game!

For more #SundaySupper Recipes this football season:

The Football Tailgating Menu Lineup

Pre Game Warm-ups:

On the Sidelines:

Main Events:

Overtime:

From the Cooler:

Wine Pairings by Wine Everyday

Please be sure you join us on Twitter all day for this special football season Sunday Supper Event. We’ll be chatting it up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll share our Football Tailgating Menu!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

Tagged with:
 

Coffee Rubbed Skirt Steak with Onion Date Compote

On February 6, 2011, in Featured, Recipes, by Chris Baccus
2


Like food blogging, my watching Food TV also goes in spurts. In a recent channel surf I came across a show new to me called Aarti’s Party where I watched an episode making the following recipes. I modified both a little to my taste and also felt the amount of the onion compote was a bit much in the original recipe. Depending on how many guests you can adjust. I found the recipe below made enough for 4 people.

Coffee Rubbed Skirt Steak
Serves 4

1 1/2 Tbls chili powder
1 1/2 Tbls brown sugar
1 Tbl ground coffee
1/2 tsp coriander powder
1/2 tsp coarse ground black pepper
1/2 tsp kosher salt
1/4 tsp garam masala
1 (1 1/2-2 pound) skirt or flank steak

Place all spices in a bowl that you’ll then use to let the steak sit and marinate for 2 hours or overnight. Mix the spices together and then add steak and rub into all sides.

Heat grill and cook marinated rubbed steak to desired taste. It’s a fairly thin steak so cooking on the grill for 10 minutes on each side is good for a medium to medium-well finish.

Onion-Date Compote

1 Tbl olive oil
2 medium onions sliced into thin half-moons
Kosher salt
3 dates, pitted and minced
1/2 tablespoon balsamic vinegar
1/3 cup water

Heat olive oil in small sauce pot. Add onions when oil is nice and hot on medium-high heat. Add salt and dates after a minute. Let it all cook until the onions become translucent. Add balsamic vinegar and water and cook on medium heat so that it is bubbling for a good 10-15 minutes until most of the liquid is gone. Serve with skirt steak.

Tagged with: