Saturday, December 5, 2020

ChezCindy: Asian Sloppy Joe Sliders


I'm kind of a magazine hoarder.  One could guess that I subscribe to numerous food magazines.  After I read through each one, tearing out recipes of interest, the magazines get stacked in a spare room.  There are good intentions to organize or do something with the pile that keeps getting larger and more unruly.  Finally with some spare time, I decided to sort through the magazines as a project.  Somehow, a random issue of Food & Wine from 2013 was mixed in with the stack from recent years. True confession, I had magazines from all of 2020, 2019 and some from 2018 to sort through.  When I discovered the 2013 issue, of course I had to stop what I was doing to look through it.  I came upon an interesting recipe for Asian Sloppy Joes, served at "the upcoming Boston gastropub Blue Dragon" owned by chef Ming Tsai.  Chef Tsai offered these as sliders in the bar of Blue Dragon for $1 per slider.    

Below is my adaptation of chef Tsai's recipe as published in Food & Wine January 2013 issue.  The recipe offers a fun twist on a childhood favorite, perfect to satisfy a grown-up palette.  

By the way, I finished my project of sorting through the magazines, tossing out some, but keeping most.  I'm certain I will again discover many over-looked recipes gaining inspiration to share.  

Asian Sloppy Joe Sliders
1 tablespoon canola oil
1 medium red onion, finely chopped
1/2 cup finely chopped celery
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 pound ground beef or ground chicken
1 tablespoon Thai sweet chili sauce, such as Maggi
1/2 cup hoisin sauce
1/2 cup canned diced tomatoes, drained
1/4 cup ketchup

Slider buns
Butter for toasting the buns

Working with a large skillet, heat the oil, adding in the chopped onion and celery.  Cook until softened.  Add in the minced garlic and ginger, stirring to combine.  Add in the ground beef, stirring to break up the meat, combining it with the softened vegetables, cooking until the beef is browned.  Stir in the sweet chili sauce, hoisin sauce, drained chopped tomatoes, and ketchup.  Continue to cook until fully cooked through and the sauce has thickened.  

Toast the buns, first lightly spreading softened butter onto the cut side of the buns.  Then place the butter-side down into a hot non-stick skillet.  Remove the buns from the pan when nicely browned.  

To serve, place a generous spoonful of the sloppy joes onto the bottom toasted bun, cover with the top bun.  

Asian Sauces

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