Recipe Round-up/Snackalicious Super Dishes
Thursday, January 24, 2008 at 12:37PM I've decided to share two recipes for this month's Recipe Round-up/Snackalicious Super Meals. Be sure to check it out tomorrow! Mr. Linky goes up at midnight tonight, so mosey on over there for some great recipes tomorrow!
The first one I'm sharing comes from NapaStyle and chef Michael Chiarello. We actually watched the Superbowl food episode last year and Tom thought these sandwiches looked good. When they brought the episode back in re-runs, they looked even better, so this year I'm making these sandwiches for Superbowl Sunday Dinner. If you want to see the chef prepare it, you've still got two chances to see this episode, so check out the schedule by following the link.
Sloppy Giuseppes
Ingredients:
Serves 6
1-1/2 lbs. ground beef sausage meat
1-1/2 tsp. fennel seed
2 Tbs. garlic, chopped
California chili powder
New Mexico chili powder
Grey salt
freshly-ground black pepper
1 medium onion, finely-chopped
1 Tbs. dried oregano
1/2-cup red wine
1 Tbs. tomato paste
1 (28 oz.) can whole tomatoes, pureed
chicken or beef broth, for thinning sauce
6 large soft buns
Directions:
1. In a large bowl mix together the sausage meat, fennel seed, garlic, chili powders, salt and pepper.
2. Cook sausage meat in a large sauté pan over medium heat until browned.
3. Remove from pan and set aside. Drain off all but a tablespoon of the fat.
4. Return pan to heat and add onions and dried oregano.
5. Cook, stirring often, until onions are soft (about 5 minutes).
6. Add the red wine.
7. Stir in tomato paste and pureed tomatoes.
8. Taste and season with additional salt and pepper, if necessary.
9. Let simmer for 5-10 minutes. If, mixture is too thick, thin with a little broth.
10. Spoon over soft buns.
Chef's note: Substitute chicken or turkey meat ground fine for this sandwich.
*Viewer's note: If I remember correctly, on the show the sloppy guiseppis were served open-faced over grilled crostini. Regardless, that's how I'm going to serve them!
Here's a concotion of my own:
Crusty flat bread with Pizza Sauce
Prepare your favorite pizza dough and spread thinly on an oiled pizza pan. Drizzle with good olive oil and a teaspoon of prepared, minced garlic. Get your fingers in there and spread it evenly on the dough. Sprinkle generously with crushed red pepper (if you like it hot!) or to taste if not. Sprinkle with italian seasonings and bake at 425 degrees until crust is cooked through and crispy. You'll want to start seeing a little browning going on.
Set aside to cool and then cut or break apart into randomly shaped, bite-sized pieces. Serve with warm pizza sauce for dipping. Make two, or three. These go very fast!
Reader Comments (14)
Mm! Bookmarking!
Sounds like a Super Feast to me!
How's an aging girl who loves food ever gonna lose weight...
These sound wonderful...
Sounds tasty!!
I need a new recipe file :-)
Those sloppy giu-thingies look terrific. I'd have never thought of doing this Italian style. My son is going to love 'em!
Oh my gosh, Kim! These both sound totally doable for my family! Thanks. I love garlic, too!
Ah, Kim, two for the price of one--gotta love it! My husband and I would like the Sloppy Gs, but my kids? I don't think so...we'll have to invite company so I'll have people who APPRECIATE it.
Now the pizza dips? That's something ALL of us would chow down on.
BTW, I smiled at "good" olive oil...do you have suggestions for that? What distinguishes one as "good"?
Thanks for joining in this month; of course, you're the reason I found Rebecca (and Laura) in the first place; I love how the b-sphere works that way :).
I like Bertolli Extra Virgin and Classico olive oil. The EVOO is for cooking, the Classico for salad dressings and lighter fare. A lot depends upon your preferences. Some olive oils are quite peppery and lend a different flavor. Cheaper ones can taste oily and rancid. You should be able to drink a teaspoon of olive oil without a bitter aftertaste.
Real olive oil connaisseurs prefer oil from Spain or Greece, but those are too expensive for my budget!
Sounds SOOOOO good! I grew up near Napa and this sounds like the seasonings of my childhood!
I tried for ages last night to post a comment on this. It wouldn't work for me, no idea why. I was just going to say that I'd never seen a sloppy joe but had heard of them in books and tv.
OK - now the kids are in bed I have time to ask you what the difference is between California and New Mexico chilli powder??
Also can you tell me what grey salt is? We just have white regular cooking salt and sea salt here.
Do you folks buy Pizza sauce ready made or do you have a recipe for it too :-) ?
Cheeky I know :-)
Will definitely try this with turkey meat!