Forty Rod SASS 3935 Posted August 7 Share Posted August 7 I had a neighbor across the street for 37 years, a Colorado born hispanic man who made the best Sloppy Joes I ever tasted. He had run away from home and gone to Boy's Town, joined the Marines, earned three Master's Degrees before he got a Bachelor's degree in meat processing ("Nobody can make decent chorizo up here"), had been the first Hispanic supervisor in Pacific Electric history, and a lot of other things. His name was Jose but he always went by Joe....except for his recipe for "Untidy Joses" which used a super secret list of ingredients...mostly. He used the best ground sirloin he could get, "taco" tomatoes from his back yard, Bermuda onions and green bell peppers, also from his yard and a dash of lemon and one of lime juice from his own trees. He also used Real Salt from Utah, fresh ground pepper, Cholula sauce, minced garlic, tartar sauce, and the "secret" ingredients. He claimed different things at different times: tobacco from two Lucky Strike cigarets, secret Mexican spices, a spoonful of guacamole, fresh finely ground pie cherry pits, jalapeno chiles, a smidge of Irish hard cheddar cheese, bacon grease, anchovies, brown sugar, dark Jamaica rum, unnamed street pharmaceuticals, clover honey, Tylenol, turpentine....and the list goes on. After a few years I stopped asking and just enjoyed the food. He made his mix in a seven and a half gallon stainless pot in his garage over a large natural gas burner. When he was making it the doors were locked and didn't get unlocked until everything was put away. Now here's my dilemma: I can't make anything like his Untidy Jose sandwiches and I'm getting all manner of withdrawal symptoms. I need someone to rescue me with a recipe that is more uncomplicated than Joe's witche's brew. HELP???? 1 1 Quote Link to comment Share on other sites More sharing options...
Texas Lizard Posted August 7 Share Posted August 7 Is there a package mix in the gravy section of the store.....That is what we used growing up.... Texas Lizard Quote Link to comment Share on other sites More sharing options...
J-BAR #18287 Posted August 7 Share Posted August 7 Spoon burgers (sloppy Joes) as made on YMCA pack trips in the Colorado Wet Mountain range, in the San Isabel National Forest, circa 1957: brown a pound of ground beef in a skillet, add a can of tomatoes (cut up however you like), add a can of pork and beans, salt and pepper as you like. These days I would add some Lea and Perrins Worcestershire and some diced Jalapeños, but that's just me. I bet you won't stop with one. Quote Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted August 7 Share Posted August 7 (edited) I use a low fat chub pack of ground beef, a half pound of country sausage or chorizo, (depending on my mood)a small Vidalia onion chopped fine, a small can of tomato sauce, (I don’t like stewed or chopped tomatoes) a clove of garlic crushed, a dab of honey, some chipotle pepper powder, a dash of cumin, a dash of rosemary, a dash of Mexican oregano, a small amount of vegetable or olive oil, and a little Worcestershire sauce. I often use jalapeños, (not pickled) or Serranos when I want it a little more spicy. Sauté them with the onions if you do. Sauté the onion, garlic, and spices in the oil in a skillet. Brown the beef and sausage in the skillet with the onion and garlic, adding the Worcestershire as you go. Add the tomato sauce and reduce to a simmer. When the mixture reaches a low, slow bubbling simmer, stir in the honey. Add cayenne and/or black pepper to your liking and serve with some Italian bread or Texas toast smothered in seasoned butter! Freeze what you don’t eat and it’ll be even better when you thaw and reheat it! NOTE: I seldom measure anything too closely when I cook something like this! Edited August 7 by Blackwater 53393 Quote Link to comment Share on other sites More sharing options...
Rye Miles #13621 Posted August 7 Share Posted August 7 Dammit! Now I want a sloppy Joe or two!!! 1 1 Quote Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted August 7 Share Posted August 7 1 hour ago, Rye Miles #13621 said: Dammit! Now I want a sloppy Joe or two!!! Glad I could help!! 1 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted August 7 Share Posted August 7 Look up "ropa vieja" and "Cuban Picadillo" and you might come close to what you are looking for. Quote Link to comment Share on other sites More sharing options...
Pat Riot Posted August 7 Share Posted August 7 12 minutes ago, Subdeacon Joe said: ropa vieja I found this funny 1 Quote Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted August 7 Share Posted August 7 58 minutes ago, Pat Riot said: I found this funny Ahhh, with broth strained through old socks. 3 Quote Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted August 7 Author Share Posted August 7 13 hours ago, Texas Lizard said: Is there a package mix in the gravy section of the store.....That is what we used growing up.... Texas Lizard Tried a bunch of those and can't find what I'm looking for. Quote Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted August 7 Author Share Posted August 7 13 hours ago, J-BAR #18287 said: Spoon burgers (sloppy Joes) as made on YMCA pack trips in the Colorado Wet Mountain range, in the San Isabel National Forest, circa 1957: brown a pound of ground beef in a skillet, add a can of tomatoes (cut up however you like), add a can of pork and beans, salt and pepper as you like. These days I would add some Lea and Perrins Worcestershire and some diced Jalapeños, but that's just me. I bet you won't stop with one. It's worth a try. Thanks. 1 Quote Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted August 7 Author Share Posted August 7 12 hours ago, Blackwater 53393 said: I use a low fat chub pack of ground beef, a half pound of country sausage or chorizo, (depending on my mood)a small Vidalia onion chopped fine, a small can of tomato sauce, (I don’t like stewed or chopped tomatoes) a clove of garlic crushed, a dab of honey, some chipotle pepper powder, a dash of cumin, a dash of rosemary, a dash of Mexican oregano, a small amount of vegetable or olive oil, and a little Worcestershire sauce. I often use jalapeños, (not pickled) or Serranos when I want it a little more spicy. Sauté them with the onions if you do. Sauté the onion, garlic, and spices in the oil in a skillet. Brown the beef and sausage in the skillet with the onion and garlic, adding the Worcestershire as you go. Add the tomato sauce and reduce to a simmer. When the mixture reaches a low, slow bubbling simmer, stir in the honey. Add cayenne and/or black pepper to your liking and serve with some Italian bread or Texas toast smothered in seasoned butter! Freeze what you don’t eat and it’ll be even better when you thaw and reheat it! NOTE: I seldom measure anything too closely when I cook something like this! 'Nuther one worth a look. Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted August 7 Share Posted August 7 (edited) One version of Cuban Picadillo ▢1/2 large chopped onion ▢2 cloves garlic, minced ▢1 tomato, chopped ▢1/2 pepper, finely chopped ▢2 tbsp cilantro ▢1-1/2 lb 93% lean ground beef ▢4 oz tomato sauce, 1/2 can ▢kosher salt ▢fresh ground pepper ▢1 tsp ground cumin ▢1-2 dried bay leaves ▢2 tbsp pitted green olives or alcaparrado, capers would work too Personally, I'd leave out the cilantro and cumin. And a version of Ropa Vieja, which think mibe closer to a Sloppy Joe taste. I included the fancy braised beef just for completeness. Cook your ground beef as you normally would and build the sauce over it. For the Braised Beef: ▢2 pounds flank steak or brisket or top round, cut into 4 chunks ▢1 large yellow onion, peeled and quartered ▢1 large carrot, peeled and cut into 1-inch chunks ▢1/2 small red or purple cabbage, quartered ▢1/2 small bunch flat-leaf Italian parsley ▢2 sprigs fresh mint ▢4 garlic cloves, peeled and crushed ▢1 teaspoon kosher salt ▢1 teaspoon freshly ground pepper ▢1 teaspoon ground allspice ▢1/4 teaspoon ground cloves ▢2 dried bay leaves For the Ropa Vieja: ▢1/4 cup olive oil ▢1 large yellow onion, thinly sliced ▢2 red bell peppers, stemmed, cored, seeded, and thinly sliced ▢4 garlic cloves, peeled ▢1 teaspoon kosher salt ▢1/2 teaspoon freshly ground pepper ▢1/2 teaspoon ground allspice ▢1 pinch ground cloves ▢1 (15-ounce) can crushed tomatoes ▢Juice from 1 lime ▢1 dried bay leaf ▢Fresh flat-leaf parsley, finely chopped, for garnish Edited August 7 by Subdeacon Joe 1 Quote Link to comment Share on other sites More sharing options...
Stump Water Posted August 7 Share Posted August 7 19 hours ago, J-BAR #18287 said: add a can of pork and beans, I don't recall ever seeing any beans in a Sloppy Joe. 1 2 1 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted August 7 Share Posted August 7 3 minutes ago, Stump Water said: I don't recall ever seeing any beans in a Sloppy Joe. I bet a can of Van Camps Pork & Beans would be right tasty in it. Quote Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted August 7 Share Posted August 7 12 minutes ago, Subdeacon Joe said: I bet a can of Van Camps Pork & Beans would be right tasty in it. Better on the side, but I prefer Bush’s. 2 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted August 7 Share Posted August 7 1 hour ago, Blackwater 53393 said: Better on the side, but I prefer Bush’s. Either way. I've tried several varieties of Bush's several times each and they just don't taste right to me. I'm not sure what it is they do, but there's something "off" to my taste. Not bad, per se, just not good. A notch or two below, "Eh! They're OK, I guess." (shrug) Probably about how you view Van Camp's. Quote Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted August 7 Share Posted August 7 Van Camps pork and beans are too sweet and too bland for my taste. I end up dumping black and red pepper and chopping onion into them along with a little of almost any hot sauce. Quote Link to comment Share on other sites More sharing options...
J-BAR #18287 Posted August 7 Share Posted August 7 Hiking 10 miles at timberline carrying your bedroll and kit on your back does wonders for a kid's appetite. You won't hear complaints around the campfire at supper time. Quote Link to comment Share on other sites More sharing options...
Alpo Posted August 8 Share Posted August 8 2 hours ago, Stump Water said: I don't recall ever seeing any beans in a Sloppy Joe. There's a short story we read in 10th grade English class. Big two hearted River - think that was the name of it anyway. This guy hikes out to a river and he's going to camp and fish. And for supper he pours a can of pork and beans in the pot along with a can of spaghetti. Because there was nobody to tell him he couldn't mix them. 1 Quote Link to comment Share on other sites More sharing options...
WOLFY Posted August 8 Share Posted August 8 do u have a recipe for putanesca sauce? use it with 1.5 lb of ground beef Quote Link to comment Share on other sites More sharing options...
Sedalia Dave Posted August 8 Share Posted August 8 4 hours ago, Subdeacon Joe said: One version of Cuban Picadillo ▢1/2 large chopped onion ▢2 cloves garlic, minced ▢1 tomato, chopped ▢1/2 pepper, finely chopped ▢2 tbsp cilantro ▢1-1/2 lb 93% lean ground beef ▢4 oz tomato sauce, 1/2 can ▢kosher salt ▢fresh ground pepper ▢1 tsp ground cumin ▢1-2 dried bay leaves ▢2 tbsp pitted green olives or alcaparrado, capers would work too Personally, I'd leave out the cilantro and cumin. And a version of Ropa Vieja, which think mibe closer to a Sloppy Joe taste. I included the fancy braised beef just for completeness. Cook your ground beef as you normally would and build the sauce over it. For the Braised Beef: ▢2 pounds flank steak or brisket or top round, cut into 4 chunks ▢1 large yellow onion, peeled and quartered ▢1 large carrot, peeled and cut into 1-inch chunks ▢1/2 small red or purple cabbage, quartered ▢1/2 small bunch flat-leaf Italian parsley ▢2 sprigs fresh mint ▢4 garlic cloves, peeled and crushed ▢1 teaspoon kosher salt ▢1 teaspoon freshly ground pepper ▢1 teaspoon ground allspice ▢1/4 teaspoon ground cloves ▢2 dried bay leaves For the Ropa Vieja: ▢1/4 cup olive oil ▢1 large yellow onion, thinly sliced ▢2 red bell peppers, stemmed, cored, seeded, and thinly sliced ▢4 garlic cloves, peeled ▢1 teaspoon kosher salt ▢1/2 teaspoon freshly ground pepper ▢1/2 teaspoon ground allspice ▢1 pinch ground cloves ▢1 (15-ounce) can crushed tomatoes ▢Juice from 1 lime ▢1 dried bay leaf ▢Fresh flat-leaf parsley, finely chopped, for garnish I would use ground beef with a higher fat content. My go to is 75/15. When it's available, I buy ground beef made from cheap ribeyes. You can easily taste the difference. Ultra-lean ground beef doesn't have much of a flavor profile. Quote Link to comment Share on other sites More sharing options...
Alpo Posted August 8 Share Posted August 8 21 minutes ago, Sedalia Dave said: Ultra-lean ground beef doesn't have much of a flavor profile I got to agree with that. I bought some 96% lean ground sirloin one time. Had no flavor at all. 1 Quote Link to comment Share on other sites More sharing options...
Sedalia Dave Posted August 8 Share Posted August 8 (edited) Looking again I would use powdered Bay leaves. Much more flavorful and no one accidentally finds a whole leaf in a bite of food. Took trying three different ones but I found a single serving coffee grinder that does an excellent job of chopping up spices. It will grind Bay Leaves, Rosemary, and Peppercorns to any consistency I desire. Edited August 8 by Sedalia Dave Quote Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted August 8 Author Share Posted August 8 4 hours ago, Blackwater 53393 said: Better on the side, but I prefer Bush’s. I agree about Bush's. They are even great for breakfast withs eggs and toast, coffee by. 1 Quote Link to comment Share on other sites More sharing options...
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