Wednesday, November 6, 2013

Sloppy Jo Jos

Do you ever just get random thoughts that pop into your head when you least expect them?

Well this dish was one of those random thoughts that happened while I was driving with my daughter talking about some of the recipes I had been woking on lately. 

BAM all of a sudden the little voice in my head screams, "SLOPPY JO JOS!!!". (I guess if I am going to hear voices, I should be reassured that they are talking about food right?)

Then I told my daughter about my idea. She thought it was brilliant. 

Yes! Thick Sloppy Joe sauce over crispy oven baked Jo Jos? With melted cheese and some green onions?Perfect!! 

We were both excited.

Then I told Kevin.

*insert crickets chirping here*

Really? He loves my Homemade Sloppy Joes, why wouldn't he think this sounds good?

He baffles me really.

But you know me. Of course I went right on making my plans and put his less than enthusiastic reaction to the idea out of my mind. 

Last night rolls around and he pops into the kitchen.

Kevin - What's for dinner?
Me - Sloppy Jo Jos
Kevin - Sloppy what?
Me - Jo Jos
Kevin - *blank stare*
Me - I told you about this last week
Kevin - Uummm
Me - *eyeroll* Do you ever listen to me?
Kevin - Uummm
Me - Nevermind

After all of that, and dinner was done and served, he went on and on about how good it was.

Hallelujah, a break through! 

Now if he would just pay attention!!! 

Maybe that is asking too much?

Sloppy Jo Jos 

For the Jo Jos:
4 large Idaho potatoes, cut into wedges
1/4 cup light olive oil
    1/2 cup fine bread crumbs
    1/2 cup parmesan cheese
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1/2 teaspoon ground cayenne pepper
    Salt and pepper
For the sloppy sauce:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound ground beef sirloin
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
2 tablespoons all purpose flour
3 tablespoons tomato paste
1 (14.5 ounce) can fire roasted diced tomatoes, drained
1 (14.5 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
A few dashes of hot sauce (I used Franks Red Hot)
Kosher salt
Fresh cracked black pepper

Preheat oven to 400 degrees F.

Slice potatoes into spears. Toss the potato spears in al arge bowl with the olive oil. In a pie pan combine remaining ingredients. Press each potato wedge in flour mixture and shake the excess off. Lay the Jo Jos on a heavy duty cookie sheet.  Bake in the oven for 30 to 40 minutes, or until crispy and golden brown, turning the Jo Jos half way through.

Meanwhile heat a large skillet over medium high heat. Add oil and meat to the pan. Add the ground beef and break it up with a wooden spoon. When the meat has browned, add onion, red peppers, and garlic to the skillet. Reduce heat to medium and cook for 5 minutes. Stir in the flour until it is completely incorporated. Add tomato paste, fire roasted tomatoes, tomato sauce, Worcestershire sauce, hot sauce, salt, and pepper. Reduce heat to simmer, stirring occasionally, until the sauce thickens.

Scatter Jo Jos on a plate, top with a heaping scoop of sloppy sauce, shredded cheese, and green onions.

Serves 4 


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