• 3/18 Nat Sloppy Joe Day 4

    From Dave Drum@1:2320/105 to All on Wednesday, March 16, 2022 14:57:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chorizo Sloppy Joes w/Kale & Provolone
    Categories: Pork, Vegetables, Herbs, Breads, Cheese
    Yield: 4 servings

    2 tb Olive oil
    1 1/2 lb Mexican or Guatemalan
    - chorizo or Portuguese
    - chouri|oo
    2 ts Whole cumin seeds
    1 lg Bell pepper; cored, thin
    - sliced
    1 md Red onion; peeled, thin
    - sliced
    2 cl Garlic; peeled, minced
    1 c Canned crushed tomatoes
    2 tb Cholula or Frank's hot
    - sauce
    4 Portuguese-style rolls or
    - sesame-seed hero rolls
    8 sl (thin) sharp Provolone
    4 Handfuls baby kale or
    - spinach leaves
    1/2 c Sliced pickled banana
    - peppers
    1/2 c Pitted, chopped green
    - olives
    1 tb Celery seeds

    MAKE THE CHORIZO FILLING FOR THE SANDWICH. Set a large,
    high-sided skillet or Dutch oven over medium-high heat.
    Swirl the oil into the pan, and when it shimmers and is
    about to smoke, add the chorizo, breaking up the meat
    with a spoon. Cook the chorizo, stirring occasionally
    and continuing to break down its bulk, until the meat
    has rendered some of its fat and started to brown,
    approximately 10 to 12 minutes.

    Stir in the cumin, then add the bell pepper, onion and
    garlic, and cook, stirring occasionally, until the
    vegetables wilt, approximately 5 to 7 minutes. Stir in
    the tomatoes, 1/2 cup water and the hot sauce, and bring
    to a simmer, using the spoon to scrape up any browned
    bits on the bottom and sides of the skillet. Reduce heat
    to low, and simmer, stirring occasionally, until the
    sauce has thickened and the vegetables are very tender,
    approximately 20 minutes. Keep warm or let cool, then
    refrigerate and reheat when ready to use.

    TO ASSEMBLE THE SANDWICHES, split and toast the rolls,
    then place 1 to 2 slices of Provolone on the bottom part
    of each, and divide the warm chorizo filling on top.
    Place equal portions of the kale on top of the filling,
    along with equal portions of banana peppers and olives.
    Sprinkle each sandwich aggressively with celery seeds,
    put the top part of the bread on and serve.

    By: Sam Sifton

    YIELD: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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