Sloppy Jacques Food

THROWDOWN'S SLOPPY JOES

Steps:

• For the BBQ Sauce:
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
• *Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• For the Garlic Toast:
• Combine the butter and garlic in a small saucepan and cook over low heat until the butter is melted. Season with salt and pepper, to taste. Remove from the heat and let sit 5 minutes.
• Preheat the broiler.
• Put the bread on a baking sheet and broil until both sides until lightly golden brown, about 1 minute per side. Remove from the oven and brush them with the garlic butter. Transfer to a serving platter and set aside until ready to serve.
• For the Neat Joes:
• Heat the oil over high heat in a large high-sided saute pan until the oil begins to smoke.
• Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper, to taste, and cook until golden brown. Remove with a slotted spoon to a plate. Drain off all but 1 tablespoon of the fat from the pan. Add the onion and celery and cook until soft, about 3 minutes. Add the poblano, bell peppers and garlic and cook for 1 minute. Add the ancho powder and cook for 30 seconds. Add the BBQ sauce, 1/4 cup of water and the ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, Worcestershire, honey, brown sugar and molasses. Cover and simmer for 15 minutes. Remove the cover, return the meat to the pan and continue cooking until slightly thickened, about 10 minutes longer. Add the vinegar, season with salt and pepper, to taste, and stir in the 1/2 cup of parsley or cilantro.
• Top slices of the garlic bread with some of the sloppy joe mixture, sprinkle with cilantro or parsley.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHEF JOHN'S SLOPPY JOES

Steps:

• Combine the ground beef and onion in a cold skillet, place the skillet onto a stove burner, and turn the heat to medium; cook and stir until the beef is crumbly and browned. Stir the garlic and bell pepper into the beef mixture; continue cooking and stirring until the vegetables are tender, 2 to 3 more minutes. Add 1 cup of water. Mix in ketchup, brown sugar, Dijon mustard, Worcestershire, salt, and pepper. Pour in 1 more cup of water. Bring to a simmer. Reduce heat to low and cook until the mixture becomes very thick, 30 to 45 minutes. Adjust salt and pepper as needed. Season with cayenne.

SLOPPY JOES I

Steps:

• In large skillet over medium heat, brown meat. Drain any grease from pan.
• Stir in soup, ketchup, yellow mustard, water, salt and pepper. Turn heat to medium-low; simmer uncovered for about 1 hour until liquid is absorbed and mixture is thickened.

SLOPPY JACQUES

Steps:

• In a skillet, cook and crumble the ground beef until no longer pink; drain.
• Add flour and stir to mix.
• Add in soup and stir to mix.
• Cook and stir over medium heat until mixture is bubbly.
• Continue to cook and stir for 2 minutes or so until mixture thickens.
• Spoon meat mixture into buns and serve.

COQUILLE ST. JACQUES

Steps:

• Marinate the scallops in a 1/4 cup of the dry vermouth. Set the scallops aside while you prepare the puff pastry shells, about 20 minutes. Bake the pastry shells according to the package directions. Set the pastry shells aside and keep warm.
• Add the butter and olive oil together in a large skillet over medium-high heat. Remove the scallops from the vermouth marinade and gently add to the pan. Leave them undisturbed until they are lightly browned on the underside. Turn the scallops and repeat. (Do NOT overcook the scallops or they will become rubbery. Think in terms of heating them, rather than cooking them.) Remove the scallops from the pan and set aside on a plate.
• Add the garlic to the pan and cook for about 30 seconds (do NOT burn the garlic or it will ruin the dish.) Remove the pan from the stove and add the remaining 3/4 cup of dry vermouth. Return the pan to the stove and let it flame. Let the flame burn until nearly extinquished. Add the cream and cook until it is almost reduced by one half. Stir in the cheese, salt and pepper, to taste, and add the scallops to warm, about a minute or so.
• Pour into the warm puff pastry shells and garnish with chopped scallions.