Though I rarely watch foodtv anymore, I usually scan what they're cooking early in the day if there should be anything of interest. I was curious about RR's Sloppy Joe DiMaggio's, a hot dog/ground meat variation on the usual, which actually wound up looking pretty appetizing, if Death by Cholesterol. (You could substitute for a healthier variation, but somehow that doesn't appeal.)
We've all "browned" ground beef before, many times, but she made a big point of something: don't move the meat around, let it really brown, otherwise you don't bring out the flavor and just have gray meat.
I've been doing gray meat all my life. Lesson possibly learned, even at my advanced age and experience in the kitchen.
As it happens, Tony abandoned a large package of chopped meat in the fridge when he headed back to the city, so I just might give a shot. The weiners, though, will be venison.
Just curious, has anyone ever made the recipe, and do you really "brown" your meat?
Sloppy Joe Di Maggios - Serves a whole team of 9 little leaguers!
Recipe courtesy Rachael Ray, 2007
1 tablespoon extra-virgin olive oil
2 pounds lean ground sirloin or ground turkey
1 packages beef or pork hot dogs, sliced 1/2-inch thick
1 onion, chopped
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 tablespoon chili powder
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 (14.5-ounce) can tomato sauce
9 soft burger rolls - like at the ballpark
Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve.