SLOPPY JOE'S

      OK, so we lost again. What else is new? 

     That being said, we have another game coming up and I am hungry.

      Today we are making a modified version of "Carolyn's Sloppy Janes."

      I found this on her ROKU channel. "Cooking with Carolyn."

     You can search your streaming channels for her, or find her at https://www.youtube.com/user/CookingWithCarolyn

     I've been working through some of her recipes, and let me tell you something. They look AMAZING.

     The first thing I am going to do is order some of her special seasonings and try more recipes.

      Since we did not have any of her seasonings on hand, we modified the recipe just a bit.

      Here is her original recipe. Order her seasonings and give it a try. (My changes are in RED)

Carolyn’s Sloppy Janes

Ingredients

 2 Tablespoons Extra Virgin Olive Oil

1/3 Cup Onions, finely diced

1/3 Cup Green Bell Pepper, finely diced

2 Clove Garlic, finely minced

1¼ Pounds Lean Ground Turkey or Ground Chicken (I used 2 lbs ground beef) 

1 Tablespoon Grand Diamond All Purpose Seasoning (I used what I had on hand) 

1½ Teaspoons Kosher Salt (I went a bit easier on the salt) 

½ Teaspoon Black Pepper

3 Level Tablespoons Dark Brown Sugar

1-15 ounce Can Tomato Sauce

2 Tablespoons Tomato Paste

1 Tablespoon Worcestershire

2 Teaspoons Whole Grain Mustard OR Dijon Mustard

1 Teaspoon Red Wine Vinegar

4- Hamburger Buns, about 4 inches in diameter

     Preheat a large skillet over medium-high heat. Add the olive oil to the pan and let it heat up for about 1 minute. Add the onions and bell pepper to the heated olive oil and stir, cook just until translucent about 3 to 4 minutes. Next add the garlic and stir for about 1 minute.

     Now, add the ground poultry (BEEF) to the pan, break up the meat with a large spoon and cook for about 5 to 8 minutes. (Note: It is OK if the meat is partially cooked at this point.)

     Next, add the Grand Diamond Seasoning, (I used what I had) salt, pepper, and dark brown sugar. Stir. Finally, add the tomato sauce, tomato paste, Worcestershire, mustard and red wine vinegar. Stir to combine.

      Cook the Sloppy Jane mixture for about 25 to 30 minutes stir occasionally, about 2 to 3 times, throughout the cooking process. Once done, toast up the buns in the oven, broiler or toaster (I skipped this set – the game had already started) and top each one with about 5 ounces of the Sloppy Jane mixture.

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      I served it with the Cole Slaw we made this morning and some chips. (I wish I'd made baked beans as well.)

 
RESULTS: Carolyn NAILED it. Positively the best Sloppy Joe I have every tasted. My wife LOVED it. I can not wait to order her spices and start cooking some southern style delights.


      THANKS Carolyn for a GREAT recipe !!!!!


     See you all next week. (Thank god football season is almost over.)

COLESLAW

      Another Saturday has come here in the south, and that means ONE thing. College Football.

     As you know my Gators have fallen on hard times this year. But we still love the game and our Gators.

     So today, I am gearing up for a SEC football double header. Florida / South Carolina and Auburn / Georgia. Should be fun to watch.

     Since this is a double header Saturday, we decided on an in between game meal. We are starting this morning by making some coleslaw. Then as the first game finishes we'll start a special recipe for Sloppy Joe Sandwiches.

Let's begin.

I LOVE COLE SLAW !!! Really, it's my favorite thing and it so easy to make. Yes, you can buy the pre made crap if you are the laziest person on the planet. Go ahead. It was made days ago and has all kinds of preservatives. Not to mention the “additions” stores add. You have no idea what the hell you are eating.

You don't need a football day to make this. It goes with anything. So get your tush off of the couch, and make it fresh. It's not as hard as you think.

INGREDIENTS

1 CABBAGE

3 CARROTS

2 PEPPERS (I use Yellow and Red for color)

1 TSP SALT

1 CUP MAYONNAISE

1 TBL SPOON RICE WINE VINEGAR

PEPPER TO TASTE

¼ TSP WHOLE CELERY SEED

¼ TSP GROUND CELERY SEED

½ CUP SPLENDA

1 gallon paint (seriously) You can pick the color. Just make sure it is a full gallon.

Cut cabbage into quarters and remove center core

Clean carrots and grind with cabbage and peppers in food processor

Add salt and stir

Put in strainer it and place strainer in a bowl

Put strainer and bowl in the sink.

Put a plate on top of cabbage mixture and put the paint on top of the plate (leave it in the can) 

Let it sit for 2.5 hours. Have a beer while you wait

After 2.5 hours Remove paint and the plate and rinse the hell out of it. The slaw, not the paint.

 Put cabbage into a cloth bag

Squeeze the hell out of it to remove excess water. Get as much water removed as possible and place coleslaw into a bowl

ADD Mayo, Vinegar, and Splenda

Stir and taste.

Add pepper to taste.

Put in the fridge box until the game is over. You may need add more mayo. I did.

      Don't forget to be creative. Like Onions in your slaw? Why not? Be like Burger King. Do it your way. This stuff is great with Hot Dogs, Burgers and BEER !!

Let's grab a beer and watch the game.

RESTAURANT REVIEW: RED'S BREAKFAST & LUNCH

8411 N CARL G ROSE HWY

HERNANDO, FL 34442

352-344-4322

OPEN TUESDAY – SUNDAY 7 AM – 2 PM

Every now and then you realize you have driven past a place for years and years, never giving a thought to stopping. Thus was the case with Red's Breakfast and Lunch on State Road 200 SW of Ocala.

My wife had breakfast there years ago, and always wanted to go back. I have heard so many good things about this place over the years, so finally we took the drive from NW Ocala for lunch. And what a reward we received.

One of the things I miss about Indiana, (there aren't that many) are the Breaded Tenderloin Sandwiches we ate as kids. Every restaurant in Muncie served them. In Iowa, they are known as “Skinnys” but they will always be “Breaded Tenderloin Sandwiches” to me.

I was happy to see they had a “Pork Sandwich” on the menu, so I decided to give it a try. They serve them on a Hoagie Roll, but was more than happy to accommodate my request for a regular burger bun. They can call it what they want, but it was a dead ringer for what I ate for lunch when I was growing up.

I traveled all over the country before I retired, and let me say that I have never had a better lunch.

The sandwich came with TWO huge pieces of tenderloin piled high. It melted in my mouth and brought back many memories from my youth. The portion of fries was also HUGE, and the coleslaw was “off the hook”.

Penny had one of the biggest burgers I have ever seen. It is in the running for the “best burger” in Ocala.

The service was spot on. Quick, friendly, and willing to accommodate our needs. The menu has a massive offering of dishes. There is something for any taste. And the prices are affordable too.

And what can I say about the decor? It was a walk back in time. It made me feel right at home.

So if you are looking for great food with service to match, Reds is the place to go.

RIB EYE STEAK WITH FRIES

With the Florida football season in shambles, I guess I need to pick another team to watch.

Decisions, decisions. Do I go with Alabama ? 

My wife did go to high school with their coach.

Naw, not good enough.

How about Georgia? 

 They are probably the best team I have seen this year.

  Naw, that dog is just too damn ugly. (Just kidding Georgia fans. No calls, please.)

 Now this is a cute dog. (President Grover Cleveland) He should be a college mascot.

Maybe I'll just turn on the Hallmark channel and watch all those silly ass Christmas movies.

I know !! Let's eat.

I love rib eye steaks. Probably my favorite meal. Next to pasta. And cookies.

Can beer be considered a meal?

Anyway, Penny has wanted to try out some of those frozen French fries in our new deep fryer, so we decided to give it a try. Along with some onion rings

 Let's first talk about the steak. Get a standard rib eye and season it to your liking. We use Adolph's seasoning. 

 Salt and pepper also works well.

Get your grill good and hot. (around 450 or so) 

Slap that puppy on and set your timer for TWO

minutes. Now don't move a muscle. Really. I mean it.

When that timer goes ding a ling, turn the steak 90 degrees and set your timer again for two minutes. 

Now don't move a muscle. Really. I mean it. (Is there an echo in the room?)

When the timer goes off, you may turn the steak over. Same deal. Two minutes, turn 90 degrees and cook for two more.

Use your handy dandy temperature probe, and give that steak a colonoscopy. Temp should be around 150 or so. (or a temp to your liking) Pull it off and wrap it in some foil. Don't mess with it for 5 minutes and 32 seconds.

Using your deep fryer, (Penny helped while I grilled) bring it up to 350 degrees. Put in a basket of fries. Cook until golden brown. We also did a run of onion rings as well.

More visual aids.

Don't forget the salad and a cold adult beverage. And always remember to take your vitamins.

 OK, meal time has come and gone and the steaks were AWESOME. Damn good. Add a cold beer and I was in heaven. The fries were good but not up to par with fresh hand cut taters. (Store bought fries will work in a pinch, but I would rather cut my own)

Give it a try, and enjoy your creations.

RESTAURANT REVIEW: JERSEY MIKE'S SUB SHOP

JERSEY MIKE'S SUB SHOP

8075 SW Hwy 200
Suite 121 Ocala FL

https://www.jerseymikes.com/menu

Today found Penny and I out running errands and she decided on an early lunch at Jersey Mike's. We had never dined at Jersey Mike's, but heard some nice things about this sub shop.

I was surprised to learn that this is a chain operation with over 1200 locations in 40 states. I thought it was local place. Who would have thought ??

I opted for the Meatball Sub.

Penny ordered the Philly Steak & Cheese.

Service was FAST and courteous, although it was about an hour before the lunch rush. And the restaurant is one of the cleanest I have seen.

Messy but GOOD !!! Use a knife & fork !!

You'll need BOTH hands !!!

Make sure you have plenty of napkins as these subs are a bit “messy”. But they are worth it.

As a lover of meatball subs, I found mine to be good, although I prefer a harder sub roll rather than this soft kind. It was HUGE and more than filling. But it could have had more cheese. All in all a good sub sandwich. I would rate it below Romas and Labellas, but way above SUBWAY.

Penny liked her Philly sandwich. It's not in the class of Philadelphia's Pat's or Ginos, but Penny liked it. 

Nice atmosphere, great service and darn good food. If I had to choose between 'Subway' and 'Jersey Mike's' I would choose the later.

I do try to stay away from 'chain' restaurants, but this was a decent lunch. And I was supporting

a locally operated business.

My only complaint was the parking lot. With all the stores and old people, we found it hard to get around.

BURGER WRAPS FOR HALF TIME

OK, I'll admit it. I've been hiding for the past several weeks as the Florida football season was flushed right down the porcelain appliance.

It's been really bad here the last several weeks as the administration sent the coach on his merry way.

bah bye

Injuries, suspensions, and unsubstantiated dealt threats flung around Gainesville faster than those trees flew by in the last hurricane.

Two straight losses were bad enough, but a 42-7 thumping by Georgia, spelled doom for the third year coach.

The only good news to come out of Gator Nation the last month is that basketball season is just around the corner.

  So here we were on a Saturday morning as Florida with an interim coach went to Missouri to face a team that hadn't won an SEC game all season.

 The excrement hit the oscillating appliance

I don't even want to talk about it. Nor talk about the Ball State season.

But we have to eat, right?

For the game today I wanted to do some burgers along with some Macaroni salad. I know we made Mac Salad a few weeks ago. But I like it. And it's my kitchen.

But I decided to be a but healthier this week and avoid the BUN. 

Penny bought some corn wraps at a local Mexican Grocery store, so I though I would try them.

I made the salad early in the day, as per the instructions on an earlier blog. No biggie here.

Then I cut up my condiments and put them in bowls into the fridge box.

 

 So let's grab a beer and turn on the game.

Yes, I punished myself.

Anyway, just before half time, I turned on the grill with the flat top.

I have wanted some made up burger patties in the freezer ready to go But I will not under any circumstance allow those boxes of store bought patties in the house. SO I made my own.,

Penny found a cool burger press an the kitchen store and we froze some packs of three to use any time. 

 

We yanked those out early so they could thaw by halftime.

With the grill flat top good and hot, I threw those buggers on and let them cook on both sides.

When they were almost done, I moved them from the flat top to the regular grill to let them flame up a bit and get some grill marks.

When the grill marks were nice and pretty, I threw them back on the flat top and put the wraps in the grill for just a minute or so.

I took them inside and cut each burger into three pieces and arranged them on the wrap.

Added the condiments and off I went.

Easy as can be and a little different; I probably like buns better but this is a little healthier, and was a nice change of pace.

As always you can adjust to your liking.

Served with an adult beverage and the mac salad, it makes for a great lunch.

Damn, Missouri scored again.

Basketball season can not get here fast enough.