Wednesday, 11 March 2015

Sloppy Joes with Crispy Onion Straws

This is a very yummy and flavorful version of a Sloppy Joe. This recipe comes from one of my favourite T.V. chefs, Guy Fieri. The meat mixture is topped with crispy onions to take this dish over the top. It has a nice amount of heat from the jalepeno and spices. My family rated it ten out of ten. I made the meat mixture one day ahead and then made the crispy onions the day I served it.


For the Sloppy Joes:

1/4 cup canola oil

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

1 jalapeno pepper, seeded, deveined and diced

1 red or yellow onion, diced

1 pound ground beef

1 pound ground pork

2 tablespoons minced garlic

1/4 cup red wine

1/4 cup red wine vinegar

1 teaspoon cayenne pepper

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon dry mustard

1 6 -ounce can tomato paste

1 1/2 cups tomato sauce

3 tablespoons packed brown sugar

1/4 cup Worcestershire sauce

Kosher salt and freshly ground pepper

Fresh buns

For the Onion Straws:

2 cups canola oil

1 large egg

1/2 cup milk

2 cups all-purpose flour

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon garlic powder

Kosher or sea salt and freshly ground pepper

1 large onion


In a large saute pan over medium-high heat, combine the canola oil, bell peppers, jalapeno and onion; cook for 5 minutes.

Add the beef and pork; cook thoroughly, breaking up the meat as it browns.

Add the garlic.

Depending on the amount of residual grease, you may need to drain some of the fat from the pan.

Add the red wine, then stir in the remaining sloppy joe ingredients (except the rolls) and season with salt and freshly ground pepper.

Reduce the heat and simmer for 20 to 30 minutes. If the sauce gets too thick as it simmers, add up to 1 cup water to adjust the consistency.

Meanwhile, prepare the onion straws:

In a medium sauce pot, heat the oil to 350 degrees.

Whisk the egg and milk in a medium bowl.

Mix the flour, cayenne pepper, paprika, garlic powder, 1 teaspoon salt and 1 teaspoon freshly ground pepper in another medium bowl.

Cut the onion in half, then slice into 1-inch-thick half rings; separate into short straw-like pieces. Add to the milk mixture to soak.

Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time. Add to the pot and fry until golden brown; transfer to paper towels to drain.

Serve the sloppy joes on the toasted rolls and top with onion straws.

Print Recipe:Sloppy Joes With Crispy Onions

In a large pan add oil. Heat over medium heat. Add peppers, onion and jalapeno. Cook until soft.

Add pork and beef. Continue cooking.

Cook until meat is browned. Drain excess fat. Add garlic. Cook for a few minutes.

Add red wine. Cook for a few minutes. Add the rest of the ingredients, except the buns of course. 

Combine  milk and egg. Mix well

Slice onions.

In a bowl combine flour and seasonings.

Soak onions in the milk and egg mixture for 10 minutes or so.
Heat oil.

Place some of the onions in flour mixture to coat.

Cook the onions in batches. When nicely golden drain on paper towels.

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