Sloppy Joes

I have no idea how I got these in my mind. However, I decided to make a batch for supper. The recipe I used was basically ground beef, onion, ketchup, brown sugar, vinegar and dry mustard. Not bad for a first attempt and I was going to post the recipe I used, but while watching the Food Network there was a show about Sloppy Joes. Chef Bobby Flay challenged the Schnipper brothers who are famous in Times Square New York for their Sloppy Joes against his. The brothers discussed a couple of key ingredients like Ground Beef, Onion, Red and Green Pepper, NO CELERY, Sweet Paprika, Brown Sugar, Red Wine Vinegar, Worchestershire, and a secret ingredient which I belive may be Coke. Yes Coke, it was in some of hundreds of Sloppy Joe recipes I looked at on line this weekend. They also said to make the sauce a day ahead to develop the flavors. Anyway, this is the recipe I came up with. Also, check out the Schnipper brothers under my links.

Sloppy Joes

Ingredients
• 1 lb ground beef
• 1 small onion, finely chopped
• 1 small green pepper, finely chopped
• 1 small red pepper, finely chopped
• 1 (8 ounce) can tomato sauce
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon prepared mustard or 1 teaspoon dry mustard
• 1 tablespoon sweet paprika
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• salt and pepper
Directions
In a large skillet, brown ground beef just until pink color is gone. Remove from pan and set aside.
Drain the fat except 1 tablespoon, add onion and peppers. Sauté until onions and peppers are soft, about 5 minutes.
Stir in remaining ingredients, ground beef, simmer covered, 60 minutes, stirring occasionally.
If Joes appear too’ loose', leave cover off and let moisture evaporate.
Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.

Basic Hollandaise Sauce

Just a quick note. I halved the recipe by using just 2 egg yolks and a 1/4 pound or 1stick of butter as well as half the lemon juice and salt. One tablespoon of cream is fine. I suggest you add the lemon juice a few drops at a time as well as the salt, to your own taste.

Basic Hollandaise Sauce

House & Garden | February 1962

Barbara Poses Kafka


The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.

Yield: Makes 2 cups, or enough for a broiled unseasoned steak serving 4 to 6


3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
1 tablespoon lemon juice or white wine vinegar
1/2 teaspoon salt
Dash of cayenne pepper


Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.


Note:
If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.

Donair Sauce

This is a great recipe for Donair Sauce that Chris Humber gave me. I have made it many times to go with Homemade Garlic Fingers. However, there's a couple of tricks to the sauce. Evaporated Milk seems to work the best and you have to add the vinegar all at once, NOT one tablespoon at a time. It doesn't need to be cooked either.

Donair Sauce

2/3 can Evaporated Milk
2/3 cup sugar
2 tbsp. white vinegar
1/2 tsp. garlic powder

Stir canned milk, sugar, and garlic powder until sugar is dissolved. Slowly add vinegar and continue mixing. Let sauce sit for at least one hour in refrigerator before using.