Sunday, March 9, 2014

Sloppy Joe Slider

Serve  24 sliders    Prep: 30 min   Cook: 30 min


  • 3 lbs ground turkey
  • 3 Tbsp Extra-Virgin Olive Oil
  • 1 Tbsp steak seasoning blend ( I used McCormick brand Montreal Seasoning )
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp smoked paprika
  • Kosher salt and fresh ground black pepper
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 2 green bell peppers, chopped
  • 1 (28oz.) can crushed tomatoes
  • 1 (14oz.) can tomato sauce
  • 1 cup ketchup
  • 3 Tbsp Dijon mustard
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp Worcestershire sauce
  • 2-3 Tbsp Tomato paste
  • 24 slider buns, split, toasted, and lightly buttered
  • 1/2 red onions, chopped
  1. In a large skillet set over medium-high heat. Heat the oil, add the ground turkey, garlic powder, onion powder and paprika, steak seasoning powder, and sprinkle with salt and pepper.
  2. Cook breaking up the turkey with a wooden spoon, until browned through about 5 minutes.
  3. Add the garlic, bell peppers and onions, and cook until the vegetables soften, about 5 minutes.
  4. Add the crushed tomatoes, tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, and 2 Tbsp tomato paste. Bring to a boil, reduce the heat to medium low and cook, stirring occasionally, cook until the sauce thickens, 10 to 15 minutes. (Add 1 or more Tbsp of tomato paste to control the consistency). 
  5. Serve on the toasted buns top with chopped red onions. 
Adapted from "Kitchen Confidence" by Kelsey Nixon. Copyright Clarkson Potter 2014. Provided courtesy of Kelsey Nixon. All rights reserved.

Asian Spicy Tuna Cakes

make 8-10 small patties
  • 3 (5 oz.) cans Tuna, drained well - I used Wild Planet Wild Albacore Tuna No Salt -- 5 oz
  • 1 Jalapeno, seeded, finely diced
  • 3 cloves garlic, minced
  • 1/4 tsp grated fresh ginger
  • 3 green onions, finely chopped
  • 1 Tbsp finely chopped fresh cilantro
  • 1 tsp fish sauce
  • 1 tsp chili oil (optional)
  • 2 eggs, whisked
  • For binder: 5-10 crackers (I used Trader Joe's Multi-Grain and Flaxseed water crackers), finely crushed  or 1/4 cup or more breadcrumbs, or 2-4 Tbsp any types of flour.
  • 2 tbsp oil to cook in

  1. In a large bowl, stir together tuna, green onions, cilantro, ginger, garlic, crackers, and jalapeno. Mix gently until ingredients just hold together.
  2. Add the fish sauce to the bowl and mix everything together with a fork. (I started with 1/2 tsp of fish sauce, gave the mix a taste, then added another 1/2 tsp.)
  3. Drizzle a little chilli oil (optional) over the top and  add eggs to the tuna and mix it all well.
  4. Using a packed 1/4-cup measure of tuna mixture per patty, shape into 8 to 10 cakes. (Don’t pack the mix too hard. Instead with a loose hand, simple shape the patties till they barely stick together. You want them light and airy not dense.)
  5. In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 3-4 minutes per side. Serve hot, accompanied by Thai dipping sauce, and garnish with cilantro sprigs.

Dipping Sauce
  • 2 Tbsp fresh lime juice
  • 2 Tbsp unseasoned rice vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp Sriracha or 1 tsp red-pepper flakes
  • 1 Tbsp sugar
  • 1 tsp minced garlic
  • 1/2 tsp sesame oil
  • 2 Tbsp chopped fresh cilantro
Mix all the above ingredients together and serve as a dipping sauce with the fishcakes.