Hello all!! So tonight's dinner was a sloppy one, but it was a good one. Tonight was the first time cooking out of Rachael's "Book of Burger" and it turned out great!! On the menu tonight was Rachael Ray's "Sloppy Chipotle Joes & Double-Baked Crazy-Crisp Oven Fries with Balsamic Ketchup & Green Sour Cream".
First up are the oven fries. These were really great and reminded me of when my mom used to make homemade french fries at home when I was growing up! You start out with russett potatoes. You skin the potatoes leaving a little bit of skin at each end of the potato. This is done for esthetic reasons only, but if you like the skin you can leave more of it or if you don't like skin on the potatoes, you can remove all of it. Once peeled, you slice the potatoes into think planks no more than 1/4" thick. Once the planks are sliced, you slice each plank into thin strips. Throw the potatoes in a bowl and mix with EVOO (Extra Virgin Olive Oil for those who don't speak the Rachael Ray lingo), salt and pepper. Place the fries on two cooling racks placed on top of a baking sheet in a single layer, without crowding the potatoes. Rachael Tip: Placing the potatoes on a cooling rack on top of a baking sheet allows the heat in the oven to circulate all around the potatoes allowing them to get crispy all over. If you just place them on a baking sheet, one you'll have to turn them and if you don't they will not get crispy on one side. The potatoes go into the oven at 350 degrees for 30 minutes. Once they come out you can add the flavoring of choice. The recipe in the book lists several choices. Rachael's favorite is Garlic and Rosemary. I chose to go with melted butter, garlic and parmigianno-reggiano cheese! When the potatoes come out of the oven, turn the oven up to 425 degrees. Melt 1/2 stick of butter and add two crushed garlic cloves to the butter. Let it melt and cook over medium-high heat for 4-5 minutes. At this point, discard the garlic cloves and drizzle the butter over potatoes and add in the parmigianno-reggiano cheese and toss it all together. Scatter the potatoes back onto the cooling racks and when the oven comes up to temperature, put them back in for 15-20 minutes or to your desired crispiness! When you place the fries back in the oven for the second time, you can whip up the Chipotle Sloppy Joes!! They take absolutely no time at all!
So the sloppy joes couldn't really be any easier! Take the ground chuck and place it in a skilled with EVOO and brown up. Rachael Tip: When you are browning meat, you want to get a great caramelization on the meet which gives great flavor! The best way to do it is first get you pan screaming hot! When the oil ripples and begins to waft it's first bit of smoke, it's ready! Secondly, pat the meat dry! If the meat is wet, it won't caramelize. Pat the meat dry with a paper towel and when the oil is ready, add the meat to the skillet and LEAVE IT ALONE! Don't mess with the meat for a few minutes. This allows the sugars to develop on the meat and give you a great caramelization and crust! While the meat caramelizes, chop the onion, garlic and red bell pepper. Once the meat is caramelized you can begin breaking it up. Rachael Tip: You can break the meat up with a wooden spoon as it browns or you can use a potato masher! The potato masher does a great job of breaking the meat up! Once the meat is browned, add in the onion, garlic, red bell pepper and chipotle in adobe puree. For info on how to make the chipotle in adobe puree, check out my blog from September 21st. It's in there as a Rachael Tip. Toss the veggies, chipotle and meat together and let the veggies sweat out and get tender. While the veggies are cooking, mix together the tomato sauce, worcestershire sauce and brown sugar with a little salt and black pepper. When the veggies are tender, mix in the sauce and let it simmer until it is thickened! At this point they are ready to serve! Take whatever type of burger bun you prefer and add the meat mixture and you are ready to go!
The sloppy joes can be served with a few different toppings. Of those suggested I chose extra sharp cheddar cheese and I also made a green sour cream! The recipe calls for just sliced avocado but I'm not a big fan of avocado. This green sour cream was made the first time when I made Rachael's Chorizo strata for my two fav nursing school classmates, Taylor and Jessica! It's incredibly easy and it tastes amazing! Take one cup of sour cream, one ripe avocado, juice of one lime, salt and pepper. Mix it together in the food processor and it's good to go. Absolutely delicious! I used it as the glue on the top of the bun to make it stick to the sandwich. I also made a dipper for the fries. I made Rachael's balsamic ketchup. Again, incredibly easy. Take 1 cup of organic ketchup and add 3 tablespoons of Balsamic Drizzle. Rachael Tip: You can find balsamic drizzle in several supermarkets or you can make it yourself. Take 1/2 cup of a good, aged balsamic vinegar and 2 tablespoons of dark brown sugar. Mix it together and reduce it over medium heat until it is reduced by half, and thick and syrupy. Super easy! Mix together the ketchup and the 3 tablespoons of balsamic vinegar and a little black pepper and that's it!. Delicious dipper!
This one had a lot of flavor and was a lot of fun to make! It would be a great menu for a small get together with friends. Something Rachael recommends is getting slider sized buns which would make it a fun party meal! Hope you guys enjoy this one! Until next time, happy cooking!
Recipe: The recipes for this dinner are all found in Rachael Ray's "Book of Burger" with the exception of the green sour cream. That however is outlined in the blog, no recipe needed!
First up are the oven fries. These were really great and reminded me of when my mom used to make homemade french fries at home when I was growing up! You start out with russett potatoes. You skin the potatoes leaving a little bit of skin at each end of the potato. This is done for esthetic reasons only, but if you like the skin you can leave more of it or if you don't like skin on the potatoes, you can remove all of it. Once peeled, you slice the potatoes into think planks no more than 1/4" thick. Once the planks are sliced, you slice each plank into thin strips. Throw the potatoes in a bowl and mix with EVOO (Extra Virgin Olive Oil for those who don't speak the Rachael Ray lingo), salt and pepper. Place the fries on two cooling racks placed on top of a baking sheet in a single layer, without crowding the potatoes. Rachael Tip: Placing the potatoes on a cooling rack on top of a baking sheet allows the heat in the oven to circulate all around the potatoes allowing them to get crispy all over. If you just place them on a baking sheet, one you'll have to turn them and if you don't they will not get crispy on one side. The potatoes go into the oven at 350 degrees for 30 minutes. Once they come out you can add the flavoring of choice. The recipe in the book lists several choices. Rachael's favorite is Garlic and Rosemary. I chose to go with melted butter, garlic and parmigianno-reggiano cheese! When the potatoes come out of the oven, turn the oven up to 425 degrees. Melt 1/2 stick of butter and add two crushed garlic cloves to the butter. Let it melt and cook over medium-high heat for 4-5 minutes. At this point, discard the garlic cloves and drizzle the butter over potatoes and add in the parmigianno-reggiano cheese and toss it all together. Scatter the potatoes back onto the cooling racks and when the oven comes up to temperature, put them back in for 15-20 minutes or to your desired crispiness! When you place the fries back in the oven for the second time, you can whip up the Chipotle Sloppy Joes!! They take absolutely no time at all!
So the sloppy joes couldn't really be any easier! Take the ground chuck and place it in a skilled with EVOO and brown up. Rachael Tip: When you are browning meat, you want to get a great caramelization on the meet which gives great flavor! The best way to do it is first get you pan screaming hot! When the oil ripples and begins to waft it's first bit of smoke, it's ready! Secondly, pat the meat dry! If the meat is wet, it won't caramelize. Pat the meat dry with a paper towel and when the oil is ready, add the meat to the skillet and LEAVE IT ALONE! Don't mess with the meat for a few minutes. This allows the sugars to develop on the meat and give you a great caramelization and crust! While the meat caramelizes, chop the onion, garlic and red bell pepper. Once the meat is caramelized you can begin breaking it up. Rachael Tip: You can break the meat up with a wooden spoon as it browns or you can use a potato masher! The potato masher does a great job of breaking the meat up! Once the meat is browned, add in the onion, garlic, red bell pepper and chipotle in adobe puree. For info on how to make the chipotle in adobe puree, check out my blog from September 21st. It's in there as a Rachael Tip. Toss the veggies, chipotle and meat together and let the veggies sweat out and get tender. While the veggies are cooking, mix together the tomato sauce, worcestershire sauce and brown sugar with a little salt and black pepper. When the veggies are tender, mix in the sauce and let it simmer until it is thickened! At this point they are ready to serve! Take whatever type of burger bun you prefer and add the meat mixture and you are ready to go!
The sloppy joes can be served with a few different toppings. Of those suggested I chose extra sharp cheddar cheese and I also made a green sour cream! The recipe calls for just sliced avocado but I'm not a big fan of avocado. This green sour cream was made the first time when I made Rachael's Chorizo strata for my two fav nursing school classmates, Taylor and Jessica! It's incredibly easy and it tastes amazing! Take one cup of sour cream, one ripe avocado, juice of one lime, salt and pepper. Mix it together in the food processor and it's good to go. Absolutely delicious! I used it as the glue on the top of the bun to make it stick to the sandwich. I also made a dipper for the fries. I made Rachael's balsamic ketchup. Again, incredibly easy. Take 1 cup of organic ketchup and add 3 tablespoons of Balsamic Drizzle. Rachael Tip: You can find balsamic drizzle in several supermarkets or you can make it yourself. Take 1/2 cup of a good, aged balsamic vinegar and 2 tablespoons of dark brown sugar. Mix it together and reduce it over medium heat until it is reduced by half, and thick and syrupy. Super easy! Mix together the ketchup and the 3 tablespoons of balsamic vinegar and a little black pepper and that's it!. Delicious dipper!This one had a lot of flavor and was a lot of fun to make! It would be a great menu for a small get together with friends. Something Rachael recommends is getting slider sized buns which would make it a fun party meal! Hope you guys enjoy this one! Until next time, happy cooking!
Recipe: The recipes for this dinner are all found in Rachael Ray's "Book of Burger" with the exception of the green sour cream. That however is outlined in the blog, no recipe needed!
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