PREPPY JOE WITH SPICY BRUSSELS SPROUT SLAW
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 8 open-faced sandwiches
Number Of Ingredients 31
Steps:
- For the preppy joes: In a large saucepan or Dutch oven over medium-high heat, heat the olive oil. Add the ground sirloin and cook until mostly browned, about 5 minutes. Add the pepperoncini, tomato paste, garlic, onion and bell pepper and cook, stirring, for another minute.
- Meanwhile, in a medium bowl, whisk together the tomato puree, brown sugar, sherry vinegar, Worcestershire, paprika, cayenne, onion powder, garlic powder, coriander, clove and 1/2 teaspoon freshly ground black pepper. Pour the sauce mixture over the meat and stir until evenly coated. Season with salt and additional pepper. Bring to a simmer, cover and cook, stirring occasionally, until heated through and thickened, about 20 minutes.
- For the spicy Brussels sprout slaw: In a small bowl, combine the sour cream, chipotle, mayonnaise and red wine vinegar and whisk until evenly incorporated. Season with salt and pepper.
- In a medium bowl, combine the Brussels sprouts, scallions, cilantro and jalapeno. Season with salt and pepper, then dress with the chipotle pepper crema as desired.
- For the bread: Preheat the oven to 350 degrees F.
- Brush both sides of the bread with melted butter and sprinkle with garlic powder. Put on a baking sheet fitted with a wire rack and bake until lightly toasted and golden brown, 5 to 7 minutes.
- Top the garlic toast with the meat mixture, followed by some of the Brussels sprout slaw. Garnish with parsley.
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- Place rack in the bottom third of your oven and set to 350F. You'll be using an angel food cake pan for this recipe but there is NO NEED to prep the pan, so no buttering and flouring etc.
- Separate the egg whites into a bowl or liquid measuring cup. The best practice is to separate the egg whites one-by-one into a small bowl, transferring the whites to your larger bowl or measuring up as you go. This way there's no heartache if a yolk breaks.
- You have two choices for the dry ingredients. If you have a food processor handy go ahead and add half the super fine sugar and all the cake flour to the bowl of your processor and whiz, whiz whiz. Then sift the mixture into a bowl and set aside. If you don't have a processor or just don't feel like using it then sift the flour and sugar into a bowl five or six times.
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