Cooking Stuff

Where Stuff Is Cooked

Green Chili Sloppy Joes

From the Vault: I’m biting the bullet today and doing some serious organizing in my kitchen, so here is a little something from my old site. I know it’s not much of a post but the recipe is awesome, I highly recommend it.

  • ~1 lb ground beef or turkey
  • 1 cup diced onion
  • 1 cup diced orange peppers
  • 2 cloves of minced garlic
  • 1 tsp brown sugar
  • 1 tbl red wine vinegar
  • 1 tsp chili powder
  • 1/2 tsp dry ground mustard
  • 1 8 oz can tomato sauce (plain)
  • 8 oz diced green chilies (2 of those little cans)
  • salt and pepper to taste

Brown the onions then add the garlic and saute till fragrant, about 30 seconds. You can saute the peppers here too, if you like them very soft. Add the beef and brown it well. Add the chilies, tomato sauce, sugar, vinegar and spices. Let simmer, stirring occasionally, over medium-low heat for 10-15 minutes or until as thick as you like. Add the peppers at the end to keep a fresher flavor and crispier texture.


Just a quickie today kids. Hands up, who likes sloppy joes? Yeah, I thought so, they’re a good time. I originally made this with ground turkey, to lighten it up a bit, but it’s even better with beef. The green chilies add a mellow spiciness to it and change it up just enough so it’s not the same old sloppy joe. I also like to add the orange peppers at the very end so they stay a little crispy and give a brighter, more fresh taste. No step by steps I’m afraid, but the process is as simple as you can ask for. So if you’re looking to change up your joes, try adding some green chilies! It’s some wicked good stuff.


Filed under: beef, sandwich

BBQ Pulled Chicken Open Face Sandwich

Here’s a quickie but a goodie and my new favorite thing to do with pulled chicken (or beef, pork or whatever).039 - CopyI didn’t used to like open face sandwiches and I still have a problem with the name, I mean if you can’t pick it up how is it a sandwich? But this totally won me over. The secret, other than using good pulled chicken, is garlic bread. I like to use Texas toast (which you can buy loaves of here) because thin bread just can’t hang. I use this pulled chicken although I have to admit to being a little embarrassed posting that link. Not just because it’s almost five years old and the pictures are terrible, but the method has certain flaws.


For example you really don’t need to braise boneless skinless chicken breasts for an hour or more. But what did I know, I was just starting at this blogging thing and still refining my cooking skills. Of course I’m still refining my skills, but that’s an endless journey. Heh. And anyway, the concept is sound, chicken, bacon and BBQ sauce are awesome together. They’re even better slathered on thick garlic bread with sauteed onions, covered in cheese, tossed in the oven for melting goodness and then topped with some scallion. Seriously.055 - Copy How can you not want to eat that wicked bad? Unless you’re a vegetarian, although I doubt I have too many of those following me. Heh.

Filed under: bacon, barbecue, bread, chicken, sandwich

My First Real Burger in Iowa

Just a quickie today, with any luck I’m going to be able to do some furniture shopping this morning and I’ll spend the rest of the day assembling and arranging. But since I’m a generous guy I thought I’d share this unmitigated delight that I had for dinner last night.013Look at it. Look!017We’ve got bacon, pickles, lettuce, onions, cheese, a fancy pants roll and some spiced up mayo on this bad boy. The mayonnaise is really the thing de resistance, a couple hours before I made the burger I combined some dehydrated onion, garlic, jalapenos and black pepper with some mayo and let it sit in the fridge until dinner time. It would have been better with all fresh, of course, but I’m still working with a semi stocked kitchen. Anyway, dehydrated or not it made a killer spread and I suggest the flavor combination highly. Next step, get a grill and do these things up right.

Filed under: bacon, Burger, sandwich

The Best Oatmeal Bread I’ve Ever Had

From “Beard on Bread” by James Beard.174


  • 3 cups uncooked oats
  • 4 cups boiling water
  • 2 tbsp yeast
  • 7-8 cups flour (preferably unbleached)
  • 4 tsp salt
  • 1/4 cup oil (or melted butter)
  • 1/2 cup honey (or molasses, or brown sugar)

In the bowl of a mixer, combine oats and water; stir and let cool to warm (not too hot to kill yeast).  Stir in the yeast and 2 cups of the flour.  Cover and let rise until double.

Put the bread hook on the mixer.  Add 4 cups flour, the salt, oil and honey and mix well.  Continue to mix, adding flour as needed, to form a relatively soft dough.  Knead 5 minutes or so.

Shape into two large loaves (or four small ones) and place in greased pans.  Let rise until double and bake at 350 until done.

I use an instant read thermometer and take them out when they measure 195 degrees


As I had promised here is the recipe for that oatmeal bread. I have no pictures of the process, since my sister made it, but I do have a picture of a toasted slice with butter. 176

And while that is undeniably fantastic my favorite thing I did with it was a sandwich. I took a couple slices, toasted, put some mayo and sesame sticks on it.

266 The sesame sticks are a snacky thing that you can get at Trader Joe’s. Probably other places too, but that’s where I and my sis get them. Anyway, then some turkey and onion.268

A bit of lettuce for health.

270And that’s it.


So very good. Would have been even better with some sriracha mixed into the mayonnaise, but for some reason I didn’t think of it. Which is odd since I put sriracha in pretty much everything… Ah well. Next time.

Filed under: bread, sandwich

Lamb and Beef Gyros


  • 1/2 cup chopped onion
  • 1/2 lb ground lamb
  • 1/2 lb ground beef
  • 1 clove minced garlic
  • 1 tsp dried marjoram
  • 1 tsp dried ground rosemary
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
Preheat the oven to 325. Whiz onion around in a food processor (chopping blades) for about 5 seconds then put it in a towel or cheese cloth, squeeze out the juice and put the onion back in the processor. Toss the juice, unless you have some kind of use for it. Put everything else in the processor and whiz it around until it’s a fine paste, about a minute and you’ll want to scrape the sides periodically. Press the mixture firmly into a loaf pan and bake in a water bath for 60-75 minutes. or until it’s about 170. Place the pan on a cooling rack and put a foiled wrapped brick or similar heavy thing on the meat. Let it sit for 15-20 minutes, you want the internal temp to be 175. Slice and serve, or slice, fry and serve, with pita, tzatziki and anything else you like.
Adapted from Alton Brown
Gyros! Pronounced like “hero”, just so you know. They are one of my very most favorite things ever and yet I had never made them until just a little while ago. They aren’t hard to make, although they do dirty up a big machine and a bunch of other stuff. But the meat also freezes well and reheats like a champ so it’s something you can make a big batch of without having to worry about waste. Enough talk, here’s the tutorial.
First, onions. You must whiz them(and yes, that’s a technical culinary term).
Then plop them in a towel or in my case cheesecloth, and squeeze out the liquid. 255
Feel free to throw out the juice, although if you have a use for it I’d love to hear it. Waste not, etc. Squeezing the onion is a step that some recipes call for and some don’t. I did it because I was aping Alton Browns version and he does it, but I have a hard time imagining that not doing it would make things too wet. There’s plenty of other liquids already and with the pressing at the end any excess will come out, I assume. Next time I make them I won’t do it and I’ll let everyone know how it works. Alright, now everything else.
Oh, wait, no.
My stupid grocery store doesn’t carry ground lamb. So I need to make my own. This is about half a pound of lamb shoulder chops (for stew) that I pulled off the bone and trimmed of fat and other stuff (which I then froze to make stock with, that’s another post though). 267
I whizzed it around until I felt I could call it ground.
Then I put everything else is. 269
After that got pasted I filled this little Pyrex pan thing I have that isn’t really a loaf pan but I don’t have one so who cares.
I also like to fill my sentences with more words than they can hold. Heh. Into the 325 degree oven, then out of the same.
Mmm, lovely. Sort of. So, I don’t have a culinary brick like Alton or Shane , but I do have something similar.
Hey, it’s just about as thick, heavy and unreadable as a brick. Heh. Anyway, that wrapped in foil and a couple cans performed the same function.
Then it’s just wait (the hardest part, like the song says), slice, brown and eat. 008
Yeah baby. 017Browning the slices is technically optional, but really why skip it? It’s so marvelously delightful. So that’s how gyros get made, at least one way. The traditional way involves a spit, slices of meat and fat, a marinade and at least 24 hours. I don’t have the equipment for that, although I wish I did. So if anyone wants to send my an upright spit roaster I’ll be more than happy to do a post about making them like that! Just putting it out there. Heh.

Filed under: beef, Greek, lamb, sandwich

Sandwich Shop Style Italian Sub


  • Salami
  • Mortadella
  • Capicola
  • Provolone
  • Toppings: olive oil, vinegar, salt, pepper, hots, tomatoes, pickles, lettuce, onion, peperoncini or anything you want really

Layer everything in a sub roll, top with what you like. Eat.


Oh man, where to begin. Well, probably with an explanation of this for those who are in the dark. In the Northeast, especially Boston and it’s surroundings, we have sub shops. I know other places have them too, but from what I’ve seen they’re a very different animal. Everyone I know who has gotten a sub outside of New England has been disappointed, to say the least. Maybe it’s just cultural, we’re used to things being a certain way so when they aren’t we don’t like it. Or maybe it’s just that you have to be from around here to make a decent sub. I don’t know, these are deep, heady questions and I’m a simple man. What I do know is that if you get an Italian and it has regular ham and/or bologna you’re legally allowed to throw a hissy fit of epic proportions. It’s true, I read it somewhere once. Fortunately I am here to guide all you non-New Englanders in the ways of subs. So let’s do this.

First, bread.


Can’t have a sub without bread. Traditionally an Italian should be on Italian bread, but the grocery store I go to only had these enormous loaves and I didn’t want to deal with it. Besides, lots of sub shops use french bread or soft sub rolls and it’s really just as tasty. Next, hots (hot pepper relish), onions and pickles for me.


You can put whatever you like on, of course, it’s your sandwich, don’t let anyone tell you otherwise. Now, provolone.


Because it’s awesome and Italian, which is the theme we have going on here. Next, meats.


Like I mentioned before, regular ham and bologna have no place in an Italian.


If you want those then go nuts and make a sub with them, but it’s an American. They’re also awesome, but it’s a different sandwich.


Salami, capicola and mortadella. I like hot capicola, myself, but you can use sweet if you’re into that. Now it’s just some lettuce (I used salad from a bag, more nutrients that way) and anything else your little heart desires.


And that’s it, it’s time to take a bite, close your eyes and pretend you’re in a North End sub shop with someone named Gino yelling orders at a guy in the back who doesn’t speak any English. 291Pissah.



Filed under: cold cuts, sandwich

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