Posted on 05/25/2016 4:18:08 PM PDT by Jamestown1630
Last week I got to thinking about Sloppy Joe sandwiches, which I hadn't had in ages but loved when I was a kid. We decided to try making it from scratch, and settled on Chef John's recipe. It came out really good - I think I might add some jalapeno next time - but it doesn't really taste like the Sloppy Joe made from the canned sauce. I'm not sure what to do to it, to make it more like the childhood favorite (except buy a can of sauce ;-) and I'm wondering if anyone else has made it. Here's is Chef John's recipe:
http://allrecipes.com/recipe/219635/chef-johns-sloppy-joes/
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I happened to be browsing archive.org for old cookbooks, and found Rufus Estes' cookbook 'Good Things to Eat, as Suggested by Rufus'. Estes, born a slave, was one of the first famous African American chefs, and the first to write and publish a cookbook. The recipes are sometimes kind of sketchy, as they are in all of these old cookbooks, but the instructions are adequate to figure out the dish. Cherry Season is coming on, and I was intrigued by his recipe for pickled cherries:
"CHERRY PICKLES
Stem, but do not pit, large ripe cherries. Put into a jar and cover with a sirup made from two cups of sugar, two cups of vinegar and a rounding teaspoon each of ground cloves and cinnamon cooked together five minutes.
Let stand two days, pour off the vinegar, reheat and pour over the cherries, then seal."
I searched for more modern recipes and was surprised that most are pretty much exactly as Rufus made them; but here is a recipe that pits the cherries, and adds lemon and star anise:
http://janesadventuresindinner.com/2014/09/celebratingtheharvest-pickled-cherries.html
You can read or download the Rufus Estes book at Archive.org (lots of great antique cookbooks there):
https://archive.org/details/goodthingstoeata00esterich
or purchase a newer edition hard copy at Amazon or Dover Publications:
http://www.amazon.com/Good-Things-Eat-Suggested-Rufus/dp/0965433315
http://store.doverpublications.com/0486437647.html
-JT
Moist, fruity Red Velvet cake---pure heaven. Cherries and buttermilk are the secret
add-ins; homemade icing is a special treat. For a frosting shortcut, use Duncan Hines
Cream Cheese Frosting. Add clusters of cherries garnish.
Duncan Hines Cherry Red Velvet Cake / White Chocolate Cream Cheese Frosting
METHOD Elec/mixer/ combine pkg Duncan Hines Signature Red Velvet Cake Mix, 1/2 c ea buttermilk, juice from drained 21 oz can Comstock® Country Cherries, melted butter, 3 lge eggs, tea vanilla. Bake in 3-9" greased/floured cake pans (springs back lightly pressed) 350 deg 28-30 min. Cool in pans 10 mins. Liftout; cool completely 30 min.
ASSEMBLE/Frost: Layer on server, cake layer, frosting, cherries; second layer; frosting; cherries, third cake layer; frost top and sides. Sprinkle 7 oz flaked coconut over entire cake/press in.
ICING Elec/mixer combine 12 oz cr/cheese, 6 tb butter. Add 9 oz melted white baking chocolate, 1 1/2 tsp vanilla, 2½ c conf. Blend on low. Add 2 c conf; blend fluffy.
maybe some white vinegar seems like a lot of sugar
Limited not by range but by usage.
Anywhoo I thought you might like the ancient recipe angle.
Not sure -—— but I think there’s a special pickling cucumber.
You heat the ing and pour over pickle spears in canning jars.
Aint a sloppy joe basically a meat pie?
I like the idea that one fruit can scent an entire room; like one magnolia blossom can. What does it smell like?
-JT
If anyone has a recipe for mustard pickles post it up
we used to make them in a crock and store in a cool place
My Moms recipes use saccharine and the measurements are non existent LOL
She calls for Oleo in baking LOL
To me a cross between a ripe Bartlett pear and a Granny Smith apple.
It has been many years.
Mmmmmmmmmm........
No crust, no pie, but call it whatever you like : )
That looks like...three layers of awesomeness.
Chocolate and cherries....an inspired combo.
That’s interesting. Somehow, whenever I heard ‘quince’ I thought it might be like a persimmon.
-JT
Perhaps more like a huge leaky meat dumpling that a meat pie LOL
Cello chocolate covered cherries.....so good! Cherries are the only fruit I like w/ chocolate. I never understood the whole strawberries & chocolate thing.
Persimmon is way different but the color of the end product is similar.
Persimmon being redder
I found this-
“The single most important factor, though, is thin skin. A thick, waxy skin slows or prevents the brining process, yielding a very soggy pickle with a “one note” flavor. When you’re harvesting your cucumbers (even if it’s from the bin at the grocery store or farmer’s market) look for small, firm, thin-skinned cukes and save the glossy waxed ones for salad. If you’re growing cukes in the garden, harvest them while they’re still on the small side — 4” to 6” long.”
So maybe I’ll give it a try!
I know I’ll pickle some beets - yummmm!
I don't like too much worcestershire, but if any recipe has too much, I can just back it off a bit. Also I think my mom would have put some dry mustard in it.
The supposed A&W recipe had a little chili powder in it according to the version in our newspaper. That would be a chiliburger though. And peppers are good in it but optional for me. What I liked about Manwich is that it clearly has some red bell peppers in it.
These days people like things spicier; I'd at least put a little cayenne or some black pepper I got too big a container of which is pretty hot. I never used to cook with pepper except white pepper according to a recipe.
I just get nostalgia for things of the past sometimes. And I like dill pickle slices which I can't really chew any more, sometimes yellow mustard, sometimes not, never ever ketchup which should be in it but not on, and sometimes maybe some regular chopped raw onions even though some may be in it. I'm so hungry for some good ones and they are practical to reheat for quite a few days which I do.
I don't know why I write a novella when one or two sentences will do. I think it could be annoying but I can't seem to help myself when I really get into something.
Pickle veg when young.
No problem, ‘novella’ away. Sometimes it’s good to share your nostalgic feelings.
I’ll run to my real computer and post the recipe shortly!
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