Saturday, 3 May 2014

Asian Sloppy Joe's

This picture does not serve this recipe justice, I apologize, but my family and I were enjoying them so much that I almost forgot to take a photo. This is a kicked up Sloppy Joe that does not disappoint!. Thanks goes to chef Rob Feenie for creating this tasty dish and many others in his cookbook "Casual Classics". I love the  dishes that he creates at the restaurant  'Cactus Club" and so far his recipes in his book have been real keepers!!


Cabbage Slaw:

2 cups shredded green cabbage
2 tbsp seasoned rice vinegar
1 tablespoon soy sauce
Juice of 1 lime
2 tbsp extra-virgin olive oil/or grapeseed oil

Asian Chili Mayo:

1/2 cup (125 mL) mayonnaise
2 tbsp (30 mL) Asian chili sauce (sambal oelek, chili-garlic, sriracha)

Asian Sloppy Joes:

2 tbsp (15 mL) extra-virgin olive oil/or grapeseed oil
2 cups red onion, finely diced
1 tablespoon minced garlic and
1 tablespoon minced ginger
2 stalks celery, finely diced
1 tablespoon Asian chili sauce (sambal oelek, chili-garlic sauce or sriracha)
1 lb (450 g) lean ground beef
1 lb ground pork
1 cup hoisin sauce
1 cup chopped fresh tomatoes or drained, diced canned roma (plum) tomatoes
Juice of 1 lime
1 tsp kosher salt
½ teaspoon black pepper
12 soft small buns or 8 bigger buns ( your choice) buttered and warmed, and a little toasted

For sloppy joes, heat large non-stick skillet on medium-high. Add oil, swirling pan to coat. Add onion, garlic, ginger, celery and Asian chili sauce. Cook, stirring, until onions are translucent, about 5 minutes. Add meat. Use wooden spoon to break meat into small pieces. Cook, stirring often, until meat is no longer pink, 6 to 8 minutes. Pour off and discard any fat from meat.

Add hoisin, tomatoes, and lime. Season with salt and pepper. Reduce heat to medium-low. Simmer, uncovered, 20 to 25 minutes, stirring occasionally.
For slaw, in medium bowl, toss cabbage.
In small bowl, whisk together vinegar, soy, lime and oil.
Just before serving, pour vinaigrette over cabbage. Toss lightly.
For mayo, in small bowl, stir together mayo and Asian chili sauce.

To serve,toast buns in the oven,  arrange bottom halves of buns on individual plates. Slather each with about 1 tbsp (15 mL) mayo, or to taste. Spoon about 1/2 cup sloppy joe mixture, or to taste, on top of each bun. Cover with about 2 to 3 tbsp (30 to 45 mL) slaw or to taste. Finish with top halves of buns.

Serve immediately. Refrigerate any leftover meat, slaw and mayo, separately, in airtight containers for up to 2 days.

I made 12 smaller sized buns and had plenty of leftovers. I usually freeze half for another day.

Print Recipe:Asian Sloppy Joes

Add oil to the pan, heat until hot. Add onions, garlic, celery, ginger and hot sauce.

cook until vegetables are soft.

Add pork and beef and cook thoroughly.

Drain off any excess fat.

Add hoisan sauce, tomatoes, juice of a lime and salt and pepper.


Combine cabbage and dressing ingredients.

Combine mayonnaise and hot sauce.

Slather some mayo sauce on one side of toasted bun, top with meat sauce and cabbage slaw. Close bun.

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