Tuesday, September 7, 2010

Sloppy Bombay Joes

I think it's impossible to get a sloppy joe to look appealing? This meal is from my new favorite Food Network host - Aarti. I rooted for her during The Next Food Network Star and am so pleased with her first few episodes. I already loved Indian food, and the spices they use, but her recipes give even more ways to use the unique flavors.

Now, I do not like sloppy joes. Matter of fact, it's a "man meal" that Jason makes if I go out of town because I'm not making it or eating it. I have to eat my words after trying these - they were delicious. Obviously worlds apart from the dreaded canned Manwich you can find at Walmart but still very easy and so tasty. Since her recipe uses ground turkey, and relies on spices for flavor, the calorie count can't be that bad...

Sloppy Bombay Joes
Sauce:
2 tablespoons vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 teaspoon garam masala
1/2 teaspoon paprika
1 (15-ounce) can tomato sauce
1 cup water

Turkey:
3 to 4 tablespoons vegetable oil
Small handful shelled pistachios, about 1/4 cup
Small handful raisins, about 1/4 cup (I skipped - I really hate raisins)
1 teaspoon cumin seeds (skipped - but want to try it again with them)
1/2 large white onion, finely diced
1 red bell pepper, seeds and membrane removed, finely diced (skipped)
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
Kosher salt
1 pound ground turkey
1/2 teaspoon honey
1/4 cup half-and-half (I used a little cream instead)
Small handful chopped fresh cilantro (soft stems included)
4 to 6 hamburger buns
 
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper. Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.

Toast the buns, fill with the turkey mixture and serve.

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