Thursday, June 23, 2011

Jumping Jack's Sloppy Joes

This week begins the Cooking with Paula Deen, Dinners Planned for a Week Series.  That's right over the next 5 week's we will explore the recipes in Paula's May/June 2011 issue.  Please enjoy my experiences and more importantly the recipes!

To kick us off we will start with the "Thursday" menu which includes Jumping Jack's Sloppy Joes, Steak Fries and Pickle Spears.  This was without a doubt the best Sloppy Joe I have ever eaten ... WWAAAYYYY better than the canned stuff!  If you don't try any other recipe PLEASE try this one!

Jumping Jack's Sloppy Joes

2 pounds of ground chuck
1 cup chopped onion
1 cup chopped celery
1 tablespoon minced garlic
3 (8oz) cans tomato sauce
1 (6oz) can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon firmly packed brown sugar
2 teaspoons yellow mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
6 hamburger buns

1. In a large skillet, combine ground chuck, onion, celery, and garlic.  Cook over medium heat until beef is browned and crumbly; drain.  Return beef mixture to skillet.

2.  Add tomato sauce, tomato paste, Worcestershire sauce, brown sugar, mustard, pepper and salt.  Bring to a boil over medium-high heat.  Reduce heat, and simmer for 20 minutes, stirring frequently.  Serve over hamburger buns with fries and pickle spears.

Here are some pictures of the magazine recipe and my process :-)





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