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    Sloppy Joe Sliders

    Source of Recipe

    From "My Family Table" by John Besh

    Recipe Introduction

    "The sauce for these 'any meat' sandwiches is so great, I often make up a batch to keep in the fridge for a few days to use with whatever good braised or roasted meat I have on hand. I make this sauce with my beloved New Orleans staples, Creole mustard and pepper jelly, but it's fine to go ahead and use any good mustard and instead of pepper jelly, add a splash of vinegar to good fruit jam. Slider sauce works beautifully with pork, lamb, or beef. Of course you don't need the onion rings, but their sweet crunch makes all the difference."

    List of Ingredients

    For the Sloppy Joe Sauce:
    ◦ 1 teaspoon canola oil
    ◦ onion, diced
    ◦ 1 cup ketchup
    ◦ cup pepper jelly
    ◦ cup rice wine vinegar
    ◦ 2 tablespoons honey
    ◦ 1 tablespoon Worcestershire sauce
    ◦ 1 tablespoon Creole mustard
    ◦ Salt
    ◦ Freshly ground black pepper

    For the Sliders:
    ◦ 2 cups chopped cooked meat
    ◦ 16 slider buns, toasted
    ◦ Bibb lettuce leaves
    ◦ 2 tomatoes, sliced

    For the Fried Onion Rings:
    ◦ 2 cups canola oil
    ◦ Salt
    ◦ 1 cup flour
    ◦ 2 red onions, sliced into thin rings

    Recipe

    For the sauce:
    Heat the canola oil in a saucepan over high heat. Add the onions and cook until browned. Stirring constantly, add the ketchup, pepper jelly, vinegar, honey, Worcestershire, mustard, salt, and pepper and cook until warmed through. Either use immediately, or store in the refrigerator for a few days.

    For the sliders:
    Warm the sauce in a medium saucepan and add the meat. Stirring well, cook for about 5 minutes, until the sauce and meat are heated through.

    For the fried onion rings:
    Heat the canola oil in a large saucepan to 350 F on a candy thermometer. Mix salt into the flour and spread on a plate. Dredge the onion rings in the flour and drop them, one by one, into the oil. Cook only a few at a time, until the rings are golden. Remove with a slotted spoon and drain on paper towels.

    Assemble the sandwiches:
    Toast the buns, spoon the saucy meat onto the buns, and top with onion rings, lettuce, and tomato slices.

    Serves 8

 

 

 


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