Thursday, July 22, 2010

Ropa Vieja Joses (Cuban Sloppy Joes) and Cheesy Squash Casserole

This ain't your typical cafeteria sloppy joe...oh no...these are so flavorful!!! Make sure to toast your bun though!!!
Cuban Sloppy Joes (Rachel Rae)
Mojo Sauce:
10 cloves garlic, cracked from skin
1 medium onion, peeled and coarsely chopped
2 teaspoons ground cumin, eyeball it in your palm
1 lemon, zested and juiced
1 cup extra-virgin olive oil, eyeball the amount
1/4 cup water, eyeball it
The Joes:
2 pounds ground sirloin
1/4 cup green olives with pimiento, finely chopped (I didn't have any so I left this out)
1 tablespoon paprika, eyeball it in your palm
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoon hot pepper sauce (recommended: Tabasco) eyeball it
1 cup tomato sauce
A palm full grill seasoning blend (recommended: McCormick Montreal Steak Seasoning
4 crusty rolls, split (if available to you, look for Cuban rolls or Portuguese rolls, they are slightly sweet, but good ole keisers work fine, too) 

Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in about 1 cup of extra-virgin olive oil and 1/4 cup of water. Turn off processor and reserve.

Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add half of the mojo and crumble the meat as it cooks, about 3 minutes. Add olives and pimientos, paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes.

Cheesy Squash Casserole (Paula Deen)
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly

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