Gochujang Sloppy Joes

This is an upgraded version of the classic comfort food sandwich. The incorporation of Korean red chili paste, gochujang, added the perfect amount of heat.

The recipe was adapted from Bon Appétit, contributed by Hana Asbrink. I used ground turkey and modified the proportions. It was a great one-pot meal. Messy and tasty. 🙂

Yield: 6 servings

• 1 T canola oil
• 1 lb. ground turkey or ground beef (ideally 20% fat)
• 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt, divided, plus more
• freshly ground black pepper
• 1 medium green bell pepper, ribs and seeds removed, chopped
• 1 medium yellow onion, chopped
• 10 garlic cloves, finely grated or pushed through a garlic press
• 3 T gochujang (I used Trader Joe’s)
• 2 T ketchup
• 1 T soy sauce
• 1 T Worcestershire sauce
• 1 T dark brown sugar
• 1 tsp yellow mustard
• 1 15-oz. can tomato sauce
• 1 T balsamic vinegar
• 6 potato rolls
• Kosher dill spears and potato chips, for serving, recommended but optional

1. Heat oil in a large skillet over medium-high. (I used a 12-inch stainless steel sauté pan.)
2. Add ground meat, spreading out in a single layer; sprinkle with 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt and season with freshly ground pepper. Cook, undisturbed, until a light brown crust forms underneath, about 3 minutes.
3. Continue to cook, breaking up with a wooden spoon, until almost completely brown all the way through, about 3 minutes more.
4. Push meat to one side of pan. Reduce heat to medium and add chopped bell pepper, onion, chopped, grated garlic cloves, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt; season with pepper.
5. Cook, stirring often, until vegetables are softened, about 5 minutes.
6. Stir in gochujang, ketchup, soy sauce, Worcestershire sauce, dark brown sugar, and yellow mustard.
7. Add one 15-oz. can tomato sauce and 1/4 cup water and stir again to combine.
8. Bring to a simmer and reduce heat to medium-low. Cook, stirring and scraping up any brown bits, until thick and saucy, 10–12 minutes.
9. Remove mixture from heat and stir in balsamic vinegar; season with salt and pepper, to taste.
10. Spoon saucy meat mixture onto potato rolls. Serve with kosher dill spears and potato chips, as desired.

Sheet-Pan Chicken Meatballs with Charred Broccoli

I don’t typically make dishes with Asian flavors, so this dish was a nice change of pace. Tsukune, Japanese grilled chicken meatballs, and the sweet and sour sauce they are typically served with were the inspiration behind this weeknight dish. The sauce was essential to this sheet-pan meal as well- we repeatedly drizzled it over everything.

This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I used freshly ground chicken thighs and omitted the water in the meatballs. The original recipe suggests using this tasty sauce on pork chops as well.

Yield: Serves 4

For the Sauce:

• 2/3 cup ketchup
• 4 T (1/4 cup) Worcestershire sauce
• 2 T rice cooking wine or water
• 2 T honey
• 4 tsp soy sauce
• 1 1/2″ piece ginger, peeled, finely grated
• 1/2 tsp freshly ground black pepper

For the Meatballs & Assembly:

• 2 heads of broccoli or 2 large broccoli crowns (about 1 1/2 lbs)
• 2 to 3 T vegetable oil, divided (I used canola oil)
• 2 1/2 tsp kosher salt, divided
• crushed red pepper flakes, optional
• 1 to 1 1/4 lbs ground chicken (I used freshly ground chicken thighs)
• 1 large egg, beaten to blend
• 4 scallions, thinly sliced, plus more for serving
• 2 garlic cloves, finely grated
• 2″ piece ginger, peeled, finely grated
• 1/3 cup panko (Japanese breadcrumbs)
• 1 T toasted sesame oil
• 1/4 tsp freshly ground black pepper
• cooked rice, for serving (I used brown Basmati rice)
• lightly toasted sesame seeds, for serving, optional

To Make the Sauce:

1. Mix ketchup, Worcestershire sauce, rice wine or water, honey, soy sauce, ginger, and pepper in a small saucepan.
2. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later.
3. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.

To Make the Meatballs & Finish the Dish:

1. If freshly grinding chicken, use a meat grinder with the medium disk. Grind trimmed chunks of meat. (I used boneless, skinless chicken thighs.) Chill ground meat until ready to use.
2. Place a rack in upper third of oven; preheat to 450°. (I set my oven to convection roast.)
3. Line a rimmed baking sheet with foil.
4. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½” pieces.
5. Cut florets into 2″ pieces.
6. Toss on prepared baking sheet with 1 to 2 tablespoons of vegetable oil, 1 teaspoon salt, and a few pinches of red pepper flakes (if using). (I used a dash or red pepper flakes.)
7. Push broccoli to the edges of baking sheet to create a space for meatballs.
8. Brush space in the center of the pan with remaining 1 tablespoon of vegetable oil.
9. Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, and remaining 1 1/2 tsp salt in a medium bowl.
10. Using wet hands or a large cookie scoop, form into twelve 1 1/2″-diameter meatballs. (I placed the rationed scoops on a plate and then gently formed them into meatballs.)
11. Arrange the meatballs on the baking sheet; brush with some of the reserved glazing mixture.
12. Bake until meatballs are cooked through, 14–18 minutes, rotating halfway through the baking time
13. Remove from oven; heat broiler.
14. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 3 to 5 minutes- watching carefully.
15. Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds and scallion slices, as desired. Serve with additional sauce on the side to pass at the table.

Oven-Baked Barbecue Chicken

The week of President Biden’s Inauguration, our local newspaper published recipes to celebrate our nation. The article included recipes for the Navy Bean Soup that is served in one of the Senate restaurants and White House Chef (1966-1987) Henry Haller’s Cooked Vegetable Salad. The third recipe was late Representative John Lewis’ recipe for Barbecued Chicken.

This oven-baked barbecued chicken was published in the Atlanta Journal Constitution as Representative John Lewis’ “other legacy.” It was originally published in the AJC in 1995 and was re-published after his death. He started making this dish in 1968, serving it to guests with potato salad, with rice and string beans, or with sweet potatoes and green salad.

I adapted the recipe to used boneless, skinless chicken thighs, modified the proportions and method, and included garlic in the sauce. We ate it with crispy oven fries and green salad. It was a crowd-pleaser in my house too.

Yield: Serves 4 to 6

• 1 cup ketchup
• 1/2 teaspoon mustard (I used Dijon)
• 1 tablespoon Tabasco or other hot sauce (I used chipotle Cholula)
• pinch of cayenne pepper
• coarse salt and freshly ground black pepper
• 1/2 large yellow onion, finely chopped
• 1 large garlic clove, minced, optional
• 10 boneless, skinless chicken thighs OR 1 whole frying chicken, cut up, or equivalent chicken pieces
• fresh herbs, for garnish, optional

1. Preheat oven to 350, preferably on convection roast. Coat a rimmed baking sheet or 9×13-inch baking pan with cooking oil spray.
2. Season the chicken pieces with salt and pepper.
3. In a medium bowl, combine ketchup with mustard, hot sauce, cayenne pepper, pinch of black pepper, onion, and garlic, if using. Blend well.
4. Put chicken parts into the prepared pan. Spread half of the sauce evenly over chicken if using boneless, skinless chicken or all of the sauce if using bone-in chicken parts.
5. Bake for 15 minutes for boneless, skinless thighs or for 30 minutes for bone-in skin on chicken parts.
6. Remove pan from the oven and flip the chicken pieces over if using boneless, skinless chicken; coat with the rest of the sauce. If using bone-in skin-on chicken, basting the chicken with pan juices at this point.
7. Return the pan to the oven and continue to bake for an additional 15 minutes for boneless, skinless chicken or 30 minutes for bone-in, skin-on chicken parts.
8. Remove pan from the oven as set to broil. Broil the chicken, watching carefully, for 1 to 3 minutes, or until browned in spots.
9. Garnish with fresh herbs, if desired. Serve warm.

Pulled Chicken Barbecue on Beer Bread with Quick Dill Pickles

This is a great summer meal. We have already tried a couple versions!

The first time I served this meal, I shredded grilled chicken thighs and dressed them with Trader Joe’s mustard barbecue sauce. We topped them with the quick dill pickles (below) and ate them as classic sandwiches.

The second time, I served the sandwiches in an open face fashion and we ate them with a knife and fork. I shredded a rotisserie chicken and dressed the meat with the tomato-based barbecue sauce (below) and topped them with my favorite Easy Fridge Dill Pickles.

This recipe was adapted from Sara Moulton.com. I used various barbecue sauces and pickles. I also served the sandwiches on slices of a Honey Beer Bread loaf. We ate the sandwiches with potato chips on one occasion and with homemade Curly Fries on the second occasion. Corn on the cob would also be great. The original recipe suggests serving them with cole slaw- next time!

Yield: 4 to 6 servings

To Assemble the Sandwiches:

• Honey Beer Bread or large potato rolls or hamburger buns
• Basic Barbecue Sauce (recipe below) or 2 cups store-bought sauce (such as Trader Joe’s Mustard Barbecue Sauce)
• Quick Dill Pickles (recipe below) or Easy Fridge Dill Pickles
• shredded skinless cooked chicken from a large store-bought rotisserie chicken (4 cups packed, or more, to taste) or boneless skinless chicken thighs, grilled and shredded

1. Prepare the Beer Bread, Basic Barbeque Sauce and Dill Pickle Cucumber Slices. (Alternatively, bring the prepared barbecue sauce to a boil in a medium saucepan and warm the store-bought buns.)
2. Add the shredded chicken meat to the sauce and heat until hot. (When using the Basic Barbecue Sauce, I incorporated the shredded meat from an entire rotisserie chicken. We had leftovers.)
3. Cut the Beer Bread, if using, one or two slices per serving, as desired.
4. Place pieces of bread on individual plates and top each with the chicken mixture.
5. Top the chicken with pickle slices and another piece of bread, if desired.

For the Basic Barbecue Sauce:

Yield: 2 cups

• 1 T vegetable oil
• 2 large garlic cloves (I used 2 CSA little neck garlic cloves)
• 2 cups ketchup (I used Trader Joe’s)
• 4 T cider vinegar
• 4 T Worcestershire sauce
• 2 T packed dark brown sugar
• 1 T Creole seasoning (recipe below) or store-bought (I used Slap Ya Mama)
• 2 tsp dry mustard
• Kosher salt and freshly ground black pepper

1.  Heat the vegetable oil in a medium saucepan over medium heat until hot; reduce the heat to low and press the garlic into the oil. Sauté for about 1 minute or until it just begins to turn golden.
2. Add the ketchup, vinegar, Worcestershire sauce, brown sugar, Creole seasoning, and mustard.
3. Bring the mixture to a boil over medium heat; reduce the heat to low and simmer the sauce, partially covered to reduce spattering, for 20 minutes, stirring occasionally.
4. Add salt and pepper to taste. Use as directed in a recipe or transfer to a nonreactive jar or bowl, cover, and refrigerate until you are ready to use it.

For the Quick Dill Pickles:

Yield: 1 1/3 cups

• one 5 to 6-inch piece of seedless (English) cucumber
• 2 T fresh dill leaves, finely chopped
• 2 T cider vinegar
• 1 1/2 tsp granulated sugar
• 1/2 tsp Kosher salt
• 1/8 tsp freshly ground black pepper

1. Thinly slice enough of the cucumber to make 1 1/3 cups. (I cut them 1/8-inch thick using a mandolin.)
2. Combine the cucumber with the vinegar, dill, sugar, salt, and pepper in a small non-reactive bowl.
3. Set it aside at room temperature and use within and hour, or cover and refrigerate for later use.

For the Creole Seasoning:

Yield: about 1/2 cup

• 1 T plus 1 tsp hot paprika
• 1 T Kosher salt
• 1 T garlic powder
• 1 1/2 tsp freshly ground black pepper
• 1 1/2 tsp onion powder
• 1 1/2 tsp cayenne pepper
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried thyme

1. Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme in a small bowl.
2.  Transfer to a tight jar and use as directed in a recipe.

Firehouse Chili Gumbo

This is the last “soup” that I have to share (for now!) in my cozy soup series. 😉 It would be perfect for any Super Bowl Sunday feast. It was layered with flavor.

The recipe was adapted from The New York Times, contributed by Sam Sifton. The original recipe was adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It uses a roux as a base, making it a chili “gumbo.” I substituted ground turkey for the ground beef.

Yield: Serves 8 to 10

For the Chili:

• 2 tablespoons neutral oil, like canola or grapeseed
• 3 pounds ground beef or ground turkey, ideally coarse-ground
• 1 tablespoon coarse salt
• 2 teaspoons ground black pepper
• 1 teaspoon ground cayenne pepper, or to taste
• 2 tablespoons chile powder
• 1 teaspoon ground turmeric
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3 tablespoons steak sauce (I substituted soy sauce)
• 2 tablespoons Worcestershire sauce
• 28-ounce cans diced tomatoes

For the Gumbo:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 large yellow onion, peeled and diced
• 2 medium shallots, peeled and diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 3 ribs celery, trimmed and diced
• 3 cloves garlic, peeled and minced
• 2 6-ounce cans tomato paste
• 2 8-ounce cans tomato sauce
• 1 to 2 cups tomato juice
• 1 cup ketchup
• 1 tablespoon apple-cider vinegar, or to taste
• 2 tablespoons hot sauce, or to taste

For Serving:

• sliced scallions, shredded sharp cheddar cheese, and/or tortilla chips, for garnish, as desired
• corn bread or corn muffins, optional

1. Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. (I used an enameled cast iron pot.)
2. Working in batches, cook the ground meat, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
3. Pour off excess fat, turn heat down to medium and return the browned meat to the skillet or pot.
4. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine.
5. Add steak sauce/soy sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
6. Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes.
7. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
8. Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste.
9. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
10. Serve garnished with scallions, shredded cheese, and/or tortilla chips, as desired.

One Year Ago: Squash & Pork Stir-Fry

Two Years Ago: Duchess Baked Potatoes

Three Years Ago:

• Velvet Chicken with Mustard Sauce
• Classic Potato Gratin

Four Years Ago:

• Dark Meat Chicken Chili
• Broccoli & Mozzarella Potluck Stromboli

Five Years Ago:

• Pork Chops with Mustard Cream Sauce
•  Olive Oil Mashed Potatoes with Garlic & Sage

Simple Barbecue Sauce

I hate to admit it, but I initially dismissed this recipe when I read it in the New York Times- it seemed too simple to be good. I thought this despite the fact that I have FOUR different types of paprika in my spice cabinet and smoked paprika is not only my favorite, but is the secret ingredient in this sauce! When it was posted as a “most popular recipe, ” I had to try it. 🙂

We ate it over chicken thighs with potatoes, corn, and summer squash casserole on the side. What a meal! The original recipe suggests that the sauce should be thinned out if painting the meat while cooking and serving the full-strength sauce along with the cooked meat. This recipe is from the New York Times, contributed by John Willoughby. A simple and perfect summer recipe.

• ⅔ cup ketchup
  
• ½ cup cider vinegar
  
• ¼ cup brown sugar
  
• 2 teaspoons pimentón (smoked Spanish paprika)
  
• 1 teaspoon ground cumin
  
• 1 teaspoon kosher salt
  
• 1 teaspoon freshly cracked black pepper

1. Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

One Year Ago:

• Moroccan Chicken Brochettes with Garlic Sauce

Two Years Ago:

• Palestinian Chicken
• Filipino Adobo Grilled Chicken
• Apple Cider Barbecue Sauce

Slow-Cooker Pulled Chicken Sandwiches

I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too.

This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving.

We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!

Yield: Serves 10 to 12

• 4 (10-12 oz) bone-in split chicken breasts
• 8 boneless, skinless chicken thighs
• coarse salt and freshly ground black pepper
• 1 large sweet onion, finely chopped
• 2 T vegetable oil
• 6 garlic cloves, minced
• 2-3 tsp chili powder
• 2-3 tsp chipotle chili powder
• 1/4 tsp cayenne pepper
• 4 oz (1/2 cup) tomato paste
• 1 cup ketchup
• 1/3 cup molasses
• 2 T brown mustard
• 4 tsp apple cider vinegar
• 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
• 3/4 tsp liquid smoke, if desired
• 12 sandwich rolls (I prefer potato rolls)

1. Pat chicken dry with paper towels. Generously season with salt and pepper.
2. Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
3. Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
4. Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
5. Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
6. Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
7. Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
8. Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
9. Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.

One Year Ago:

• Palestinian Chicken