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Wednesday, August 15, 2012

Buffalo Sloppy Joes

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Before my brother moved to St. Louis for the summer, he mentioned that he’d like my sister and I to teach him how to cook. He’ll be living off-campus in a house next year and won’t be able to take advantage of the dining hall anymore. I had dreams of Quinn as my sous chef for the summer, chopping and stirring and learning in the process. Major. Sister. Fail. I did plenty of cooking this summer. He did plenty of eating this summer. There was a disconnect somewhere between the two!

I made these for all of us one night and they were met with rave reviews from everyone. Between the five of us, the eight buns I’d bought disappeared along with all but a little bit of the meat. Quinn asked if he could make these but at that point his time in town had run out and cooking lessons just weren’t going to happen. But here you go Quinn! I didn’t get to show you, but I trust your ability to follow directions…I expect a text when you give these a go!

One Year Ago: Balsamic Feta Slaw
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Buffalo Sloppy Joes
from Rachel Ray

-2 tbsp extra virgin olive oil
-2 lbs ground turkey
-1 carrot, peeled and chopped
-2 stalks celery, chopped
-1 yellow onion, finely chopped
-2-3 cloves garlic, finely chopped or grated
-salt & freshly ground black pepper
-2 tbsp red wine vinegar
-2 tbsp brown sugar
-1 tbsp Worcestershire sauce
-1/3 cup hot sauce (plus additional, to taste)
-1 cup tomato sauce
-8 good quality burger rolls, split and toasted
-1 cup blue cheese crumbles

1. Heat olive oil in a large skillet over medium-high heat. Add turkey and break it up with a wooden spoon, cooking 5-6 minutes, until browned. Add carrots, celery, onions, and garlic. Season with salt and pepper, and cook for an additional 7-8 minutes.
2. In a small bowl, combine the vinegar, sugar, Worcestershire, hot sauce, and tomato sauce. Add to the turkey and stir to combine. Bring to a simmer. Taste and add additional hot sauce if desired.
3. Add turkey filling to the buns and top with blue cheese before serving.