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)

Lamb Kebabs with Mint Pesto

Ingredients

Pesto:

• 1 cup (packed) fresh mint leaves
• 1/2 cup (packed) fresh cilantro leaves
• 2 tablespoons pine nuts
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 medium garlic clove, peeled
• 1/2 teaspoon coarse kosher salt
• 1/2 cup (or more) extra-virgin olive oil

Kebabs:

• 1 tablespoon extra-virgin olive oil plus additional for brushing
• 4 large garlic cloves, minced
• 2 teaspoons coarse kosher salt
• 1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
• 2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
• 2 large red bell peppers, cut into 1-inch squares
• 1 large red onion, cut into 1-inch squares

Special Equipment

• 6 to 8 metal skewers

Preparation

For pesto:
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

For kebabs:
Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.

Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.

Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

yield: Makes 6 servings

active time: 1 hour

total time: 3 hours

Marinated Thai-Style Pork Spareribs

Ingredients

• 1 cup sliced shallots
• 10 scallions, coarsely chopped
• One 3-inch piece fresh ginger, sliced
• 8 large cloves garlic, peeled
• 1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
• 6 tablespoons soy sauce
• 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1 teaspoon kosher salt
• 1 teaspoon fresh coarsely ground black pepper
• 2 tablespoons sugar
• 4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets
• Thai Chile-Herb Dipping Sauce

Preparation

1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.

2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.

3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .