I'm with ya on the better tuna ... the Bumblebee Solid White Albacore in the black can is the only way I roll these days ...
food Sandwich of the Month
- Thread starter texas blues
- Start date
I got one for ya! Tex-Mex Sloppy Joe
Ingredients:
1.5 lbs 81/19 ground beef
1/2 diced onion
1/2 diced bell pepper
2 finely diced serranos
2 Tbs chopped garlic
2/3 bottle Stone Levitation Ale (drink the rest)
i small can tomato sauce
1/3 cup ketchup
2 Tbs chili powder
1 Tbs cumin
1 Tbs coriander
2 Tbs Apple cider vinegar
2 Tbs Worchestershire
1/4 cup brown sugar
2 Tbs hot sauce, I used a bhut sauce
sweat the veggies, add the garlic, add the meat and seasonings and cook until browned, add the beer cook until reduced a bit, add all the rest and cook until the right consistency. Pile on potato roll, add pickled jalapenos, cheddar and jack cheeses, crushed up Fritos. Drink a cerveza and a shot of tequila and shove it in your face.
Ingredients:
1.5 lbs 81/19 ground beef
1/2 diced onion
1/2 diced bell pepper
2 finely diced serranos
2 Tbs chopped garlic
2/3 bottle Stone Levitation Ale (drink the rest)
i small can tomato sauce
1/3 cup ketchup
2 Tbs chili powder
1 Tbs cumin
1 Tbs coriander
2 Tbs Apple cider vinegar
2 Tbs Worchestershire
1/4 cup brown sugar
2 Tbs hot sauce, I used a bhut sauce
sweat the veggies, add the garlic, add the meat and seasonings and cook until browned, add the beer cook until reduced a bit, add all the rest and cook until the right consistency. Pile on potato roll, add pickled jalapenos, cheddar and jack cheeses, crushed up Fritos. Drink a cerveza and a shot of tequila and shove it in your face.
Show off!
Nah, for real though. Good work! Corn chips, cheese, BEER. Got damn got damn.
I like the sounds that. Mostly cause you tex-mexized the shit out of it. You don't have the sweetness like a sloppy joe oughtta be, but I prefer your way I think. Cumin and chili powder though makes me think it taste like a taco sandwich?
Nah, for real though. Good work! Corn chips, cheese, BEER. Got damn got damn.
I like the sounds that. Mostly cause you tex-mexized the shit out of it. You don't have the sweetness like a sloppy joe oughtta be, but I prefer your way I think. Cumin and chili powder though makes me think it taste like a taco sandwich?
Jay I want to see 4 fat ladies and a team of clydesdales roll up and deliver me about 15 of them yankee born tex-mexificated sloppy jose's.
Its dang near perfecto 'ceptin' it needs more sliced pickled xalapa's on it or 2 or 3 whole ones for bitin' into on the side.
How do you say Chingon! in Amish Pennsy speak?
Its dang near perfecto 'ceptin' it needs more sliced pickled xalapa's on it or 2 or 3 whole ones for bitin' into on the side.
How do you say Chingon! in Amish Pennsy speak?
nice ... that's look the kind of thing i'd have trouble with ...
the kind of trouble where i'd eat two or three of them!
the kind of trouble where i'd eat two or three of them!
whoops, I swear I looked 5x to see what your sweetner was, but didn't see it.
You messin with me??
Yeah I saw it... NOW
You have secret editing skills... Not one thing on this green earth gets by me.
You have secret editing skills... Not one thing on this green earth gets by me.
Thanks, SD. I failed to execute the use of the word 'ninja' when it was most appropriate 
I'm smoking a pastrami, as I type this.
I'm also making a no-knead dutch oven bread (first time, I hope it turns out!!!! Started it last night!).
I'm also drinking a lot of beer.
This post could go in the "smoked corned beef" thread, "drunken chef", or SOTM.
My plan right now is to make a sandwich.
If things change, I'll move it to the appropriate location.
Either way, it's gonna be good!!!!!!
Here's the dough, resting and rising for a few hours before I bake it.
Here's the smoked pastrami, rubbed with black and white pepper, coriander, garlic powder, mustard powder (garnished on the kettle with a busch light)
Seatbelts on.
I'm also making a no-knead dutch oven bread (first time, I hope it turns out!!!! Started it last night!).
I'm also drinking a lot of beer.
This post could go in the "smoked corned beef" thread, "drunken chef", or SOTM.
My plan right now is to make a sandwich.
If things change, I'll move it to the appropriate location.
Either way, it's gonna be good!!!!!!
Here's the dough, resting and rising for a few hours before I bake it.
Here's the smoked pastrami, rubbed with black and white pepper, coriander, garlic powder, mustard powder (garnished on the kettle with a busch light)
Seatbelts on.
yummy!
White Russians are not flowing yet, so I'll just put this one here ...
Trial run with TJ's pre-seasoned filet mignon roast ...
We roasted it open in a pre-heated oven at 425F for 45 minutes (as instructed) ...
After a 10 minute rest ...
Still with a hint of pink ... I think I'd go 40 minutes next time ...
Soaked the ciabatta with some au jus ...
Assembled ...
Tasty.
Trial run with TJ's pre-seasoned filet mignon roast ...
We roasted it open in a pre-heated oven at 425F for 45 minutes (as instructed) ...
After a 10 minute rest ...
Still with a hint of pink ... I think I'd go 40 minutes next time ...
Soaked the ciabatta with some au jus ...
Assembled ...
Tasty.