Restaurant staff meals are a lot like family meals. In fact, most staffs call it exactly that--the family meal. And the challenges are the same: how to please the palates of people who know precisely what they like, and how to do it in a time- and cost-effective way. In this hefty volume (433 pages of recipes!), David Waltuck, chef and owner of Chanterelle
The name says it all. Neatness doesn't count here, but ketchup certainly does. In fact, sloppy Joes are pretty much a defining moment for ketchup-how many other recipes can you think of that call for 2 cups of it? At our staff meals we're not unaware of the culinary irony represented by sloppy Joes. After all, they're the polar opposite of the refined, sophisticated dishes for which
Chanterelle is so well known. With a whisper of chili powder, some garlic powder, a few hot red pepper flakes, and a dash of red wine vinegar to unite the flavors, this mildly seasoned version makes both children and adults happy. You'll probably cringe about the inclusion of garlic powder or granulated garlic, but it's a must in this recipe. Of course, for a more sophisticated flavor you might add several dashes of Tabasco sauce.
Makes 8 to 10 sandwiches
Depending on how sloppy you are
1 tablespoon canola or other vegetable oil
1 small onion, cut into 1/2-inch dice
2 pounds lean ground beef
2 cups ketchup, or more as needed
1/2 teaspoon chili powder
1/2 teaspoon garlic powder or granulated garlic
1/8 teaspoon hot red pepper flakes
Coarse (kosher) salt, to taste
Red wine vinegar, to taste
8 to 10 hamburger buns, toasted
Heat the oil in a large skillet over medium heat. Add the onion and sauté, stirring frequently, until softened and translucent, about 3 minutes.
Add the ground beef to the skillet, breaking it up well with a spoon, and cook until the meat has lost its raw color, about 10 minutes, stirring frequently to break up any clumps.
Pour off and discard any juices and fat that have accumulated in the skillet. Add 2 cups ketchup, the chili powder, garlic powder, pepper flakes, and salt and stir well to mix. Cook, uncovered, until the meat is cooked through and the flavors are blended, about 20 minutes, stirring frequently. The mixture should be loose, with enough sauce to bind the meat. If it gets too dry, add more ketchup or a bit of water and cover the skillet during the last 5 minutes of cooking. Stir in a splash of vinegar, then remove the skillet from the heat.
Taste and adjust the seasoning, then spoon onto hamburger buns and serve.
