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sloppy_joe
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Asian Sloppy Joes (click for larger version)
March 12, 2012
There is nothing better than enjoying the "perfect" sandwich. For me, that "perfect" changes daily. Lately, I have been concentrating more on what is on the outside. I know, I know everyone says it is what's on the inside that counts. And really, all the components have to be spot on for "perfection" but, I am currently fixated on what is keeping my sandwich together.

There are three components to a sandwich; the inside, the outside and the sauce. The sauce or spread is absolute key in flavor and helping to keep it together. Salad dressings, flavored butters, cheese sauces, and spicy mayo's just to name a few are common spreads used. My mood is the deciding factor for picking the "perfect" sauce for my sandwich. My favorite right now, is sriracha mayo (1 cup of mayo to 1 tablespoon of Sriracha).

Of course we need to talk about the inside. Anything goes here. All vegetable, double meat, eggs and cheese are all acceptable fillings. You can put absolutely anything in the middle. It can be hot or cold. You can have it cooked or raw.

Now, let us talk about what is on the outside, the vehicle that is driving that "perfect" sandwich into your mouth. What is really keeping it all together? Well, it is not just the old standard white bread anymore. I have made delicious sandwiches with English muffins, pita, rice cakes, lettuce leaves, bagels and so many more. The list is endless. I one time made a peanut butter and jelly sandwich using two pancakes to keep it together.

Sandwiches are a great grab and go option for a meal. They are usually quick and easy to prepare. You can make a sandwich out of virtually anything and they hold rather well. If you eat a lot of sandwiches try spicing things up a bit. I recently made an asian style sloppy joe and it was delish.

Asian Sloppy Joes

2 lb ground beef

½ cup chopped onion

1 cup Ketchup

1 Tbs Rice Wine Vinegar

1 Tbs Worcestershire

1 Tbs Dijon mustard (any mustard is fine)

1 Tbs Brown sugar

1 Tbs Sriracha

1 Tsp Paprika

1 Tsp Cumin ground

Method: cook ground beef and onion together. When beef is about half cooked add all the rest of the ingredients. Let simmer 15 minutes and serve on your choice of bread.

Add these cold items to top it off. Pickled onion is (1 cup onion, 1 cup h2o, 1 cup red vinegar, 1 cup sugar or honey)

1 ea Jalapeno sliced thin 1 ea daikon or radish julienned

1 ea Carrot julienned 1 ea cucumber julienned

1 bu Cilantro picked ½ red onion pickled

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Ray's at Killer Creek's Executive Chef, Tracey Bloom Tracey began working in the restaurant industry as a way to earn extra money, but soon found she had a true talent and passion for the culinary arts. A graduate of the Culinary Institute of America, Bloom has worked in several of the Atlanta area's finest restaurants. She served as the opening pastry chef at Sia's Restaurant in Duluth and then joined the Buckhead Life Restaurant Group to work at 103 West under Chef Gary Donlick. Tracey has also held sous chef positions at Asher in Roswell, Oscar's in College Park and Luma in Winter Park, Florida. She was the executive chef at Table 1280 in Atlanta before becoming a contestant on the seventh season of Bravo's "Top Chef" in 2010. Tracey's goal is to give each guest a truly enjoyable dining experience. She finds it of the upmost importance to produce high-quality cuisine, as well as maintain strong relationships with both her staff and restaurant guests. Tracey currently resides in Atlanta. In her spare time, she enjoys camping, boating and spending time with her family.
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