Sloppy Joes

Ingredients

• 2 (15 ounce) packages Sister Schubert's Dinner Yeast Rolls, prepared according to package directions
• 3 pounds lean ground sirloin
• 1 tablespoon vegetable oil
• 3/4 cup chopped onion
• 3/4 cup finely chopped green or red bell pepper
• 2 1/2 cups ketchup
• 1/4 cup tomato paste
• 1/4 cup brown sugar
• 2 tablespoons vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons dry mustard
• 1 teaspoon salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 2/3 cups water

Directions

1. Heat a deep skillet or Dutch oven over medium heat and add ground meat. Brown meat until it is cooked thoroughly. Carefully drain and discard fat. Transfer meat to a bowl.
2. To same pan, heat oil on medium heat; and add onions and peppers and cook 4 to 5 minutes, stirring frequently. When vegetables are tender, return meat to pan and add remaining ingredients. Stir frequently to cover meat with sauce. Reduce heat to low and cook for 20 to 30 minutes or until mixture thickens slightly.
3. Split Sister Schubert Dinner Yeast Rolls and spoon meat into rolls. Serve.

Grilled Brined Chicken with Chimichurri Sauce

 Ingredients

Chicken:

• 1/4 cup fine sea salt
• 2 teaspoons pickling spice
• 2 tablespoons honey
• 1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered
• 1/2 cup extra-virgin olive oil
• 1 large shallot, chopped
• 1/3 cup coarsely chopped fresh basil
• 1/3 cup coarsely chopped fresh Italian parsley
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 large garlic clove, peeled

Chimichurri sauce:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon fresh lime juice
• 1 tablespoon red wine vinegar
• 1/2 garlic clove, peeled
• Pinch of dried crushed red pepper

 

 Preparation

For chicken:
Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.

Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.

For chimichurri sauce:
Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD:Can be made 4 hours ahead. Cover; chill.

Prepare barbecue (medium heat). Rub excess marinade off chicken, leaving some marinade still clinging. Sprinkle chicken with salt and pepper. Grill chicken covered until cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.

yield: Makes 4 servings

active time: 1 hour 30 minutes

total time: 7 hours (includes brining and marinating time)