Super Bowl 50 is upon us and we need some kick-ass game day food to go along with a cold beer before and during kick off. Chef Ming Tsai’s Asian Sloppy Joe Slider, featured at his Boston gastropub Blue Dragon, is a touchdown plus the two point conversion. I substituted shredded lettuce for green onion but regardless of what you choose, you will not lose. #GoPanthers #PantherNation
- 2 tablespoons canola oil
- 2 medium red onions, finely chopped
- 1 cup finely chopped celery
- 3 tablespoons sambal oelek or other Asian chile sauce
- 2 1/2 tablespoons minced garlic
- 1 tablespoon minced peeled fresh ginger
- Kosher salt
- Freshly ground pepper
- 1 pound ground chicken thighs
- 1 pound ground pork
- 1 cup hoisin sauce
- 1 cup drained canned diced tomatoes
- 1/4 cup fresh lime juice
- 20 brioche dinner rolls, split and toasted
- Shredded iceberg lettuce and spicy pickles (optional), for serving
In a large, deep skillet, heat the canola oil until shimmering. Add the onions, celery, sambal oelek, garlic, ginger and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in the hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Spoon about 1/4 cup of the sloppy joe filling on the bottom half of each roll. Top with shredded lettuce and pickles and serve.
Did I already mention #GoPanthers?
‘Plated or Poured’ is our food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
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