Old Burgers are New Again.

“Don't throw the past away.

You might need it some rainy day.

Dreams can come true again.

When everything old is new again.”

Everything Old Is New Again

Song by Peter Allen ‧ 1974

Another “new” trend seems to have hit the culinary world, smashed burgers.  Sorry to burst the bubbles of those who love to follow trends, but smashed burgers are nothing new.  Growing up during the 60s and 70s, of the 1900s, a large thin burger on a toasted bun was the norm at any diner, restaurant or hole in the wall, quick bite to eat place.  Condiments and other toppings could be added on which created a double fisted filling meal; no forks and knives around as that was too hoity toity.

While many a restaurant, in various states, claim to have created the smashed burger, it is the Dairy Cheer, a diner in Ashland, Kentucky, located in the Appalachian Mountains, which gets the full recognition.  The story, traced back to the 1950s, is that a cook, for some unknown reason, decided to use a can of beans to smash out a burger patty while cooking on a grill.  Basically, the smashing process creates more surface area for the Maillard reaction, which results in a caramelized, crispy exterior and intense flavor. It was a huge success, and became a new standard for cooking burgers.

Around the 1980s, when life seemed to have become easier and financially sound, people wanted more than the usual standards.  Bigger was better, and that included simple items like the hamburger.  Instead of thin burgers, restaurants began to create thick burgers, sometimes putting ingredients, like cheese, into the burger’s middle.  Now here’s where the joke was on everyone, those thick burgers were actually smaller than the smashed burgers.

Alright, for the math impaired, 1/3 is larger than ¼, but1/3 is smaller than ½; now stay with me here.  Smashed burgers are larger in diameter, but smaller in thickness; perfect example is the Whopper at Burger King.  Typically, a smashed burger is 1/3 of a pound of meat, however, those thick burgers that cost more were typically only ¼ of a pound.  So, folks were eating less for more money; wow, what a bargain…not!

In the 2000s, a new chain restaurant began in Denver, Colorado, Smashburger.  The old way of cooking burgers was being reintroduced to diners, and folks were loving it.  This has become a popular trend, and even fast-food places, like Sonic Drive-In are riding this train.  However, how the smashed burger is created, and cooked, makes a huge difference in texture and taste.

 

To make a delicious, full of juice and flavor, burger, make sure to use 80/20 ground beef.  It will have enough fat to help cook the burger, but not make the burger overly greasy.  For a 1/3 lb. burger, measure out 2/3s cup of meat, packed loosely.  Place either on a sheet of plastic wrap, or, when I make them, a plastic plate, with another sheet of plastic, or plastic plate on top.  Using the heel of one hand, start in the center of the meat and begin pushing it outward in a circular motion.  When it feels even, slowly lift off the top plastic; use fingertips to pat the edges of the patty into a circle; the diameter should be about five inches.

Using a long thin spatula (5”x2”, known as an omelet spatula) carefully lift the smashed patty to place on a sheet of wax paper.  Continue until all the ground beef has been used up; 2 lbs. of 80/20 will give six burgers.  Place the burgers in a plastic freezer bag, place in freezer for 30 minutes to one hour to firm them up before cooking.

Why smash the ground beef patties before cooking?  Excellent question.  Now that the meat is thin, it will not only cook more quickly, but the Maillard reaction, mentioned before, will immediately begin to take effect.  If the patty is thick, cooked on one side, flipped and then smashed, all the flavorful juices will ooze out, and you will end up with a dry burger.

 

Can you add spices to the ground beef before-hand?  Of course, but we do not as we want the full flavor of the beef to be tasted after adding condiments, or fixings like cheese, lettuce, pickles, sliced tomatoes, or oven fried onion rings. Also, make sure to use a good flavored bun, and I highly recommend Sara Lee’s Artesano brand.

 

 

 

 

Lunch is Served!

 

Perfectly Cooked All the Way Through.

 

 

 

 

 

 

 

 

Which is better, stove top nonstick griddle or outdoor barbecue grill?  Both methods work just as well. For the griddle, set the stove temperature to medium-high, 350F.  Place burgers on griddle and let cook for three minutes; let them sit, no poking!  After three minutes, flip them over and let cook for another three minutes.  If you want melted cheese on them before serving, flip the burgers once again, place two slices of cheese on top, and let it melt for one minute before removing to serving platter.  The shrinkage of the burgers will be about 3/4s of an inch around, so a 5-inch diameter will go down to a 4 and ¼-inch diameter.  Sounds like a lot, but that means that all the juicy flavor has been trapped inside the meat itself.

 

 

Smashed Burgers Made on Stove Top Grill

 

 

For the barbecue grill, oil the cooking surface with non-stick spray as you do not want your burgers to stick.  Fire it up and get the temperature to 400F, place burgers down and cook one side for two minutes; do not bring the top down on the barbecue, leave it open to the air.  Flip the burgers, cook another two minutes.  Melted cheese before-hand, follow the same direction as for the stove top griddle.  Remove to serving platter.

Smashed Burgers Made on Barbecue Grill

 

Smashed Burgers Made Two Ways

Now you have perfectly cooked smashed burgers that can be made at home, and you know exactly what is in them, and the cooking method used.  Just in case my directions were not clear, photos of each step will be on the food blog.  Smash’em up and enjoy good eating!

Mary Cokenour 

An Italian Influence on New Orleans.

When it comes to the cuisines of New Orleans, most are familiar with those of French Creole or Cajun descent.  However, between 1880s and 1920s, a wave of Italian immigrants made their way down to Louisiana, primarily New Orleans.  At first, they were the major traders and providers of fruit, opening stalls in the French Market and the Poydras Market.  The majority of these Italian immigrants came from Sicily, and with fishing being a primary industry, they eventually began to run the docks and wharves.

So, it was not a surprise that shops and stalls began to open that provided a look-see into Sicilian cuisine.  Within the Central Market area was a little community named “Little Palermo” which offered many foods, condiments, spices, and other ingredients associated with Sicily’s food culture.  In 1906, Salvatore Lupo opened his shop, Central Grocery with breads, meats cheeses and an olive-vegetable spread.  But he decided to go one better than offering items separately; he decided to create a sandwich that would one up any other meat and cheese simple sandwich.  Taking a round loaf of “muffuletto” bread, oh, wait, I better explain what this bread is. 

Alright, remember in the March 12, 2025 edition of the San Juan Record, the article on Irish Soda Bread, and I mentioned other types of round crusty breads?  Muffuletto is, again, a round loaf, but the exterior and interior are both soft, it is covered in sesame seeds, and of Sicilian origin.  Though it is round, it does not rise to the point of being dome-like, so thinner, and makes it easier to compress down when making a “loaded” sandwich.  The word muffuletto loosely translates, in Sicilian, as “soft and spongy bread”, while “muffe” means “mold or mushroom” as the bread loaf resembles a mushroom cap.

Now to the sandwich that Lupo created; cutting the bread in half lengthwise, the cut sides had an olive-vegetable spread generously spread to the ends.  Then layers of various meats and provolone cheese were built up atop one side of the bread, and topped with the other side.  The sandwich was then compressed, allowing the liquid of the spread to seep, not just into the bread, but the meats and cheese as well.  Basically a 6-inch-thick sandwich became a 3-inch thinner sandwich, after compression, and having the cheese melt during the process helped keeping it all together.  The sandwich was wrapped tightly in parchment paper to hold it together, as well, until ready to be eaten.

A traditional muffaletta sandwich features a combination of Genoa salami, mortadella, and a sliced ham, plus provolone cheese.  However, other meats can be substituted or added to give a greater taste explosion. 

Genoa salami - dry-cured sausage made from coarsely ground pork and seasoned with garlic, salt, and black pepper.

Mortadella - cured pork sausage containing chopped pistachios

Capicola - Italian dry-cured ham aged for several months.

Soppressata - Italian dry-cured salami, seasoned with spices of chili peppers, garlic, and cracked black pepper.

Prosciutto - dry-cured ham made from the hind legs of the pig; the flavor is sweet and salty.

Other meats that can also be used - sopressa, pepperoni, coppa, or speck.

After making this sandwich, my hubby shared it with one of his friends, and they were both blown away by the flavors and textures.  The recipe I will be sharing lists all the meats I used for this creation.

If muffuletto bread cannot be found in any bakery or market, there is many a recipe out there for making at home.  Careful though, I have seen many recipes do the “bake at high temperature, then reduce to a lower, but still high temperature” instruction, then “bake till golden brown and sounds hollow when tapped”.  Those instructions are fine if the intention is a high-dome bread that is crusty on the outside.  Otherwise, when shopping, try to find a round loaf that is soft on the outside and not as high-dome, as say, a French Boule.

 

Here is a recipe for making a Muffaletta, also written as Muffuletta, Sandwich which happens to be one of the most beloved and iconic sandwiches, along with the Po’boy, of New Orleans.  Why?  It was invented in the “Big Easy” of course!

 

 Muffaletta Sandwich

Ingredients:

Olive-Vegetable Spread

3/4 cup pitted mixed oil-packed olives, do not drain

1/2 cup giardiniera (Italian-style pickled vegetable salad), do not drain

1/4 cup chopped roasted red peppers

2 Tbsp.  dried, crushed parsley leaves

1 tsp. minced garlic  

3 Tbsp. extra-virgin olive oil

1 Tbsp. red wine vinegar

 

 

1 large muffaletta-style roll (round Italian bread or ciabatta, soft exterior, 9-inch diameter)

 

 

 

 

 

Divide meats and cheese into thirds.

1/3 lb. thinly sliced soppressata  

1/3 lb. thinly sliced mortadella  

1/3 lb. thinly sliced capicola  

1/3 lb. thinly sliced prosciutto

¾ lb. thinly sliced provolone cheese  

 

 

 

Preparation:

Combine olives, giardiniera, peppers, parsley and garlic into food processor or blender; chop until no pieces larger than 1/4-inch remain. Transfer to bowl; add olive oil and vinegar; stir to combine.  Place in refrigerator for two hours to allow absorption of oil and vinegar into vegetables.

Split bread in half lengthwise; spread each cut surface generously with vegetable spread.  Begin layering one-third of meats and cheese, ending with cheese. Carefully place top half of bread on top; press down gently to compress.  Wrap tightly in plastic, place in refrigerator, place heavy weight on top to keep compressing the sandwich for one hour.  Cut into triangular wedges to serve.

 

 

Olive Vegetable Spread on Open Sides of Bread.

 

 

Begin Layering - Cheese, Meats.

 

Continue Layering, Ending with Cheese

 

Place Top Half of Bread on top.

 

 

Compress Down.

 

 

 

 

 

 

 

 

 

Wrap and Place Weight on top to continue compressing.

 

Sandwich After Compression.

 

Muffaletta Cut in Half.

 

 Serves 4-6.

Mary-letta Sandwich.

 

Italian not your style, and prefer something more “American”?  Instead of the meats listed, use a combination of thinly sliced roast beef, oven roasted turkey or chicken, and Black Forest or honey ham.  For the cheese, use thinly sliced baby Swiss cheese.  The olive-vegetable spread will still work well, or spread a light layer of horseradish sauce and pickle relish on both cut sides of the bread.  Remember to still do the compression and resting stages, so all the flavors can mesh together.

My husband, Roy, named this sandwich the "Mary-letta Sandwich".

Mary Cokenour

 

Relishing the Ploughman’s Lunch.

Ah, the English countryside with rolling hills of green grasses, wildflowers, and forests; valleys with villages nestled deep within; cattle grazing and sheep blocking the roadways.  Driving into one of these quaint villages, parking outside the pub, walking in and being greeted by the publican and his smiling wife.

“What it’ll be yer having?”, he asked, and you answer with, “A pint of bitter and ploughman’s lunch will do me fine.”  “Right then, let me get to pouring while the wife puts together yer food.  Sit anywhere yer like, oh oy, don’t be minding that body at the far table.  Constable will be coming soon to clean that all up.”

….and welcome to Midsomer, where murder is as frequent as a leaky roof on the local church.

All this past week I have been enjoying another marathon of watching “Midsomer Murders” using a free streaming service, Tubi.  Twenty-three, of its twenty-five, seasons are available, the ads are few, and short in duration.   “Midsomer” began in 1997 and is still as popular in 2025 as when it first began, with DCI Tom Barnaby, or his cousin, DCI John Barnaby, a new DC every few years, and a variety of quirky characters, and villains of child age to senior; vicious, logical, insane or senile following typical motives of greed, lust, envy, and “just for the fun or it”.

One episode is from season 10 called “Sauce for the Goose” which starts with an unusual murder at the world renown Plummers Relish Factory. Tom Barnaby remarks to his wife, Joyce, “My father would put Plummers relish on his sandwiches every day.”  Plummers Piquant Relish was based upon the authentic and world renown English relish, Branston, but could not use the name due to copyright infringement.  When Barnaby read the ingredient label, “scotch bonnet”, a very hot pepper, was named, as this slight change would ensure, again, no copyright infringement of Branston’s.  

What is English relish?  A very flavorful mix of vegetables, apples, dates, raisins, vinegar, spices and flavorings.  It is actually a type of chutney which has its culinary roots in India, but there the product is definitely more on the hotter side of the Scoville scale. 

…and before you have to wonder, yes, we have Branston’s in our pantry, or, once opened, refrigerator, both original and small chunk varieties.  Roy likes to spread it on his sandwiches, both hot and cold, but not on a daily basis as with Tom Barnaby’s father.  Personally, I find the mixture of sweet, salty, tangy and savory to be too strong for my taste buds; while Roy can eat it by the spoonful.

 

The Ploughman's Lunch

Now to the second item which is the Ploughman’s Lunch.  Dating back to 14^th century England, a meal of bread, cheese, onions, sliced meat (if any was to be had) and fruit (apples or wild berries) was simple to gather up into a pouch, and carry out to work.  In the 1950s, the Cheese Bureau created the name, “Ploughman’s Lunch” to get the populace more interested in eating cheese after World War 2.  The Milk Marketing Board began using the name, in the 1960s, to push the idea of a simple, wholesome and delicious meal.  Of course, any pub, worth its salt, would have it on the menu alongside Shepherd’s Pie, Fish and Chips, Bangers and Mash, Toad in the Hole and Steak and Kidney Pie.

Ah, the Charcuterie board, which the French began creating in the 15^th century, but for the rich and royal.  It consisted of a variety of richer and finer cheeses, breads, meats, condiments, fruits, nuts and paired with the finest wines.  It seems to have become all the rage in the USA, since the end of the pandemic, when folks could socialize once more, and actually share foods from the same platter.

But, when it comes to “Who did it first?”, that goes to Italy, when in ancient Rome, the antipasto platter was served at the start of a banquet.  Its main goal was to stimulate the appetite, so the main meal could be eaten with gusto. 

 

Branston Pickle Relish

While Branston’s is available for purchase via Amazon, I was able to find an English food blogger who has a copycat recipe of the product.  The difference is, she does not use all the preservatives needed for the jars to sit on store shelves, or in warehouses, indefinitely.

 

English Pickle Relish

(Culinary Ginger - https://culinaryginger.com/english-pickle-relish/ )

For cube size, original or regular relish uses large dice, while small chunk uses small dice when cutting the fruits and vegetables.

Ingredients:

1 cup carrots, peeled and cut into small cubes

1/2 cup rutabaga, peeled and cut into small cubes (turnips or parsnips are good substitutes)

1/2 cup red apples, peeled and cut into small cubes

1 cup dates, chopped

1 cup raisins

1 cup white onions, finely chopped

1 cup dark brown sugar

1 and 3/4 cups malt vinegar

1/4 teaspoon mustard powder

1 teaspoon ground allspice

1 teaspoon Worcestershire sauce

Instructions:

Add all ingredients to a large saucepan (2-quart); bring to a simmer (low heat) and cook for 1 hour until the rutabaga is tender and the liquid is reduced and syrupy, allow to cool.

The blogger’s method of sterilizing jars and lids:  Preheat oven to 225°F.

Wash the jars and lids in hot soapy water and rinse well. Place them on a baking sheet and allow them to dry in the preheated oven for 10 minutes. After 10 minutes, turn off the oven and leave them in there until you are ready to use them.

 Fill the jars with the pickle and seal. Refrigerate for 2 weeks, then the pickle is ready to eat. For long term-preservation, will keep for up to 6 weeks when refrigerated

Yield: 8 - 16-ounce mason jars with a screw top lid.

Mary Cokenour

Thanksgiving Leftovers and a Gift Suggestion

In a kitchen, a long time ago; alright, it was only twelve years ago, but that is a little over a decade.  Roy had been working the oil fields with his cousin, and for the holiday season, they had received a very nice bonus.  While he went off to purchase new video games for his PC, I decided to finally buy new cookware that I have wanted for a long time...Calphalon.  This cookware is made in the USA (website: http://www.calphalon.com/), has a variety of styles, and is long lasting and high quality.

 

The Calphalon company was founded in 1963 by Ronald Kasperzak in Perrysburg, Ohio.  He wanted to make a cookware product that was heavy duty, easy to handle and clean, up to the standards of any professional chef, but affordable by the public.  Calphalon is lightweight, nonstick and the handles stay cool to the touch.  How many of us have burned ourselves on pot handles or needed a forklift to take an overly heavy skillet off the stovetop?  Recipes can be cooked at lower temperature settings as the heavy gauge metals used in the cookware distributes heat evenly and more quickly.  Not only does this save gas or electric, depending on your stove type, but it saves on cooking time.

 

No more using nonstick cooking sprays as they have a chemical within them that makes the cookware remain sticky and discolors.  Basically, you do not need to use any oils or butter to keep food from sticking; they can be primarily used for flavor enhancement if needed.  Cleanup is hot, soapy water and a simple sponge; no scratchy pads, harsh cleansers, and most certainly do NOT put the cookware into the dish washer.

Is Calphalon expensive?  Yes and no.  Most definitely yes if you are on a very tight budget, but sales and clearance sales can be found just about anywhere nowadays, especially online.  No, if you want a product that will last for years and you are tired of throwing out pans that only last 6 months to a year because they were cheap to buy and made even more cheaply.  If you have a passion for cooking and want cookware that expresses that passion, choose Calphalon.

Now that I have given you a great suggestion for gift giving, how about an idea about what to do with those turkey leftovers, and using a panini press from Calphalon.

 

Back on January 30, 2019, my article, “Ode to the Odiferous Onion”, appeared in the San Juan Record, and included a recipe for Sweet Onion Relish.  Time to find that recipe (also can be found on my food blog, of course), slice up some turkey and Swiss cheese, and split open a nice Kaiser, or sub, roll.  Now, while I used mayonnaise to give the exterior of the roll a light crunch, butter can be used instead; or a plant-based product if that is what is preferred in your household.

 

Slicing a roll open, spread some mayonnaise on each exterior side; the mayonnaise would give the bread crunch after toasting without being greasy.  For each sandwich made, slice five pieces of turkey, about 1/4" thick; Swiss cheese and sweet onion relish ready for adding.   Stove top burner on medium heat, put the panini pan on the burner and let it heat up.  This pan does heat up quickly, so make sure you have everything ready to go or you risk burning the roll side closest to the burner.  Yes, I am talking from experience.

Bottom of roll on the pan, two slices of Swiss cheese, turkey slices fanned out along the roll, a generous helping of sweet onion relish before being topped with another two slices of Swiss cheese, and the top side of the roll.

 

Place the press on top of the sandwich and begin pressing down slightly; do not slam down hard immediately, or the insides will just come gushing out. Let it cook for one minute before flipping the sandwich over and begin pressing down again. Since the cheese is now melted, the sandwich will press together more easily and you can apply more pressure; one minute on the pan and then to the plate it can go.

 

There you have it, the Turkey Sweet Onion Panini; tender slices of turkey, smooth Swiss cheese and a sweet, yet tangy onion relish. 

 

 

 

Did I make a cold version of the sandwich, you bet I did! On a croissant and it was just as delicious as the hot version. One type of sandwich, done up two ways and all you have to do is make the decision of which one to try out first.  What a tasty way to enjoy those Thanksgiving turkey leftovers!

Mary Cokenour

 

Copycat of a Copycat of French Bread Pizza

Way back, in 2019, I was writing up my trilogy on pizza, and the October 9^th edition, of the San Juan Record, concerned, not just Sicilian, but French bread style. Even then, the bread labeled, in the local markets, as French bread, was, in fact, just plain, soft, wide loaves of white bread.  But hey, you have to work with what you have, or make it yourself, right?

 

To make a true French bread pizza, you have to use a baguette which translates to “wand” or “baton”.  Now according to culinary sites, there are four origins to this bread.  #1 – in the 19^th century, it was brought to Paris by an Austrian officer, turned baker, August Zang.  He also created pain viennois (a sweet bread filled with cheese, jam or chocolate) and the croissant.  #2 - 1920 French law prohibited bakers from working between 10pm to 4am (strange I know, but it’s the French, so…), so baguettes could be prepared and baked within 3 hours, and during working hours.  #3 - Napoleon Bonaparte ordered local bakers to create this bread for his soldiers, as it was easier to carry in their packs than large round loaves. #4 – management of the Parisian metro asked local bakers to make a bread that was easy to tear with the hands.  Why?  Workers, using the metro, would bring knives, to cut apart hard loaves of bread to eat, on the way to work.  With everyone carrying a knife, well, violence would break out on nearly a daily basis.  Easier bread to tear with hands, meant knives could be banned on the metro, since they were no longer necessary for eating the bread.

Most culinary historians lean towards origins #1 and #2, since French law also dictates that baguettes must be made with only flour, salt, water, and yeast; and must be between 2-3 feet long, and 2 inches wide.  Which now makes me wonder, “Did the creators of Star Wars see two people dueling with baguettes, and light sabers were born?”

Now to Panera aka St. Louis Bread Company, founded in 1987, Kirkwood, Missouri, and their newest edition to the menu, Toasted Baguette Sandwiches.  The first commercial I saw was of a pepperoni pizza style, extremely similar to French bread pizza, like Stouffer's, but both sides of the bread placed together.  However, the “baguettes” they use are only one foot in length, yet still 2 inches wide; so, a baby baguette that still needs to reach its maturity?  The point is though, that Panera was making a copycat version of a Stouffer’s frozen item.

…and there I was, at Blue Mountain Foods, and what did I find in the artisan bread display?  Full Circle Market brand, take and bake, twin set of baguettes, and this is a very tasty product indeed.  At 400F, for 10-15 minutes, the outer crust becomes crisperty-crunchity; smear butter on the hot and soft inside, and it is quite easy to eat a complete loaf for a meal.  Ahem, yes, I am speaking from experience, and not ashamed of it.

But here was the question, could I create a copycat version of Panera’s Pepperoni Mozzarella Melt?  Heh, most of you know that the answer is definitely, “Of course I can!”

 

 

 

Setting the oven to preheat at 400F, I split a baguette, lengthwise, down the middle.  First a good coating of homemade pizza sauce, getting as close to the edges as possible.  Second, a generous helping of shredded mozzarella cheese.  Third, sliced pepperoni from end to end, but only on one side of the split loaf.  Now while a plain loaf would take 10-15 minutes to bake, with the toppings, it took almost 20 minutes for the cheese to fully melt, and the pepperoni to develop a crispiness around the edges (how we like it).

 

The cheese only side placed on the pepperoni layered side, and there it was, the pepperoni mozzarella melt, without having to go to Panera to purchase it (and a lot cheaper to make too).

The taste was fantastic, especially being homemade with love and passion; alright, and wanting to quiet a rumbling stomach.

 

Moral to this entire story?  If you want something badly enough, but cannot purchase it outright, then make a copycat version…period!  This is also a great way for families to get together, and have fun learning to make favorite restaurant foods.  Not only is cooking or baking learned, but accounting measures such as cost and budgeting.  Education via eating, who knew!

Mary Cokenour

 

 

 

 

 

 

 

 

 

Sloppy Joes Are a Delicious Mess.

 March 2023 came in like a lion, so should end peacefully like a lamb.  Yes, the snow is very much appreciated, but did it have to come all at once?  We, like many others, just do not have any clue as to where to put the shoveled snow any longer.  The piles have become so high, but with the sun shining down the past couple of days, they are melting and compacting downward.  We can actually see outside our kitchen window again!

With joints aching, I bet, like myself, prepping to cook meals was something not looked forward to.  So, the go-to item, that makes it less painful, is that wonderful invention, the crock pot.  All ingredients go inside, set the temperature, pop on the lid, and it is all ready to eat in a certain number of hours.

Now it is March, so I decided to look up what foods happen to have a silly national day devoted to them; and sloppy joes day is on March 18^th.  Perfect!  The origin of the original sloppy joe recipe is very much in debate; being very popular will do that.  One theory of the origin is that in 1917, Havana, Cuba, bar owner José "Sloppy Joe" Abeal y Otero put together a sandwich of ground beef mixed with stewed tomatoes.  In 1937, Ernest Hemingway (yes, I am one of those readers that enjoys his writings) convinced Joe Russell, a bar owner in Key West, Florida, to rename his Silver Slipper bar, Sloppy Joes, for serving a similar sandwich.  However, the Heinz company said the “loose meat sandwich” was invented by a cook, named Joe, and sold in Sioux City, Iowa, in the 1930s.  …and yes, there are a few more stories, with origin dates from the 1930s to 1950s.

 

Whatever the truth is, this sandwich is easy to make, messy to eat, and a favorite in the majority of households throughout the United States.  On “Big Bang Theory, it happened to be one of Sheldon Cooper’s favorite meals, along with a side of fries. Alright, he ate it using a knife and fork, but still, we all know it was a messy sandwich to deal with, but he loved eating it!

 

Sloppy Joes can be made in one pan on the stove, or in the crock pot. While basic ingredients are meat, tomatoes and a sauce; other veggies can be added to boost up the nutritional value, and it is fun to eat!!! It can be stretched to feed a large family; especially with the addition of a side salad or macaroni and cheese. I made a crock pot of it during one, of many, snow storms, and Roy could not wait to dive in. Umm, to eating the sloppy joes, not the crock pot itself; just want to clarify that.

By the way, did you know that sloppy joes make great nachos?  A couple of days later we were in the mood for nachos, but out of ground beef which I had used up for the sloppy joes. Hold on I thought, sloppy joes have ground beef, tomatoes, chile peppers; all I really need to make nachos is to add beans, mix and pour over the tortilla chips. One big difference, instead of Mexican seasoning, there was barbecue sauce and it was delicious! The barbecue sauce was zesty and smoky; but the beans, shredded Mexican mix cheese and sour cream gave the illusion of chili.  

 

Homemade Sloppy Joes

 

Ingredients:

3 lbs. lean ground beef

1 small onion, diced

¼ cup each of diced green bell and red bell peppers

1 Tbsp. non-salt seasoning mix

1 Tbsp. minced garlic

1 can (14.5 oz.) diced tomatoes with green chilies, drained

1 can (14.5 oz.) diced tomatoes, drained

1 can (6 oz.) tomato paste

4 cups barbeque sauce (KC Masterpiece, Bullseye, Sweet Baby Ray’s are the best choices)

12 sandwich buns

Preparation:

In a large skillet, high heat, brown the ground beef.  When partially browned add diced onion, bell peppers, seasoning mix and garlic; mix well and fully brown meat; drain off the excess oil.  Place in a 4-qt crock pot; add in remaining ingredients (except the sandwich buns) and stir well.

Put on the lid, set temperature, and try to be patient while it cooks.

Low heat – will cook in 4-5 hours.

High heat – will cook in 2-3 hours.

 Makes 12 servings.

Mary Cokenour