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Sloppy Joe’s – The Bar, The Sandwich… The Legend
June 27, 2010
You may not know it, but that Sloppy Joe you enjoyed in an elementary school cafeteria was not named after sloppy cafeteria worker named Joe. The sandwich actually gets its name from the famed Key West bar it was invented in, Sloppy Joe’s. While Ernest Hemingway was living in Key West, his favorite bar was said to be Sloppy Joe’s, and that has helped it become a bit of a tourist destination. Don’t let that dissuade you, it is well worth the trip and even touristy things in Key West have their own funk. If you want something a slightly more off the beaten path, try the Green Parrot Bar.
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Carolyn and I head south last fall as a prelude to the kid… a babymoon if you will. The atmosphere at Sloppy Joe’s is nice and laid back. It is dark and cool inside and provides a nice retreat from the heat outside. There are mementos on the wall and unlike your local TGI Fridays, these are the real deal and there is a story behind all of them. When we swung by there was even some live music going.
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The sandwich itself should have the same amount of character as its namesake bar. It is nicely browned ground beef, smothered in a tangy tomato gravy. We tried make it ourselves when we got home and the results were pretty good. Unfortunately we couldn’t replicate the atmosphere, but I guess it is good that we don’t live in a bar.
Sloppy Joes Recipe
From: Simply Recipes
Note:
The trick to this recipe is to brown the meat well, on high heat. Don’t crowd the pan, work in batches, and don’t stir the meat until it is well browned on one side. It helps to use a large cast iron pan, or an anodized aluminum pan, as these pans can handle the heat and are relatively stick-free.
Ingredients:
â—¾1 Tbsp olive oil
â—¾1/2 cup minced carrots (can sub chopped bell pepper)
â—¾1 cup chopped onion (about 1 medium onion)
â—¾1/2 cup chopped celery
â—¾2 cloves garlic, minced
â—¾Salt
â—¾1 1/4 lb ground beef
â—¾1/2 cup ketchup
â—¾2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
â—¾1 Tbsp Worcestershire sauce
â—¾1 Tbsp red wine vinegar
â—¾2 Tbsp brown sugar
â—¾Pinch ground cloves
â—¾1/2 teaspoon dried thyme
â—¾Pinch cayenne pepper
â—¾2 turns of freshly ground black pepper
â—¾4 hamburger buns
Directions:
1.Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
2.Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won’t easily brown. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables), salt the pan again and repeat with the rest of the ground beef.If you are using extra lean beef, you will likely not have any excess fat in the pan.
If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.
3.Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.
Recipe
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