"The Craft Beer Cookbook" from The Beeroness. I turned from page to page, with my mouth watering, as I looked at beautiful pictures and read delicious sounding recipes. Then I faced a predicament. What to make first?
She had tempting appetizers, delicious soups and stews, vegetarian entrees, sandwiches and desserts. Where to start oh where to start? But I finally decided on a sandwich. But not just any sandwich, a chorizo stout sloppy joe to be exact. A grown up version of the sandwich we all enjoyed as kids. Not only was it oh. so. good. but another fun part about the memories of eating sloppy joes was the mess that was made while eating them. It was actually okay to have juice dripping all over your hands, elbows and a big red mess on your mouth.
When I read the title, Chorizo Stout Sloppy Joes, I thought about the sloppy joes I ate as a kids and how this would be a delicious grown up twist on a classic favorite. So with that in mind, and knowing how much Spencer would enjoy them, the sloppy joes won. They were the first recipe I made from my new cookbook.
Chorizo Stout Sloppy Joes
2 Tbsp olive oil
1 Red bell pepper, seeded and diced
1 Medium white onion, finely diced
4 Cloves garlic, finely minced
1 Pound ground turkey
1 (12oz) package chorizo
1 Cup stout beer
1/2 Cup tomato paste
1/4 Tsp cumin 1/2 Tsp black pepper
8 Kaiser rolls
8 Slices cheese; cheddar, swiss or pepper jack
Place a skillet over medium-high heat and add the olive oil. Once the olive oil is warm, add the bell pepper and onions and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the turkey and chorizo and cook until browned and almost cooked through. Drain off most of the fat.
Add the beer, tomato paste, cumin and black pepper and stir to combine. Bring the mixture to a simmer, and cook until the meat is cooked through entirely.
Meanwhile, toast the buns.
Once the meat is cooked through, scoop on the bottom halves of buns, top with cheese and then place the top half of the bun on the sandwich. Serve immediately with fries, beans or your favorite side item.
*I used ground turkey because ground pork was not available in my supermarket. If you can find ground pork then substitute it for the turkey.
Recipe source: The Beeroness "The Craft Beer Cookbook"