These aren’t just any ol’ sloppy joe you had as a kid. My version has been “adulterized” by adding flavors of red wine vinegar for some tang, red wine for depth, San Marzano tomatoes because… they’re the best, red peppers for texture and sweetness, jalapeños for a little kick, and THEN topped with freshly fried crispy shallots & jalapeños to bring it all on home to Flavortown (totally felt like Guy Fieri writing that).

Because “I know you like it SLOPPY!!”… name that movie. (answer: Billy Madison)

MAKES

10-12 servings

Prep Time: 10 minutes

Total Time: 1.25 hours

INGREDIENTS

for the sloppy joes:

brioche buns (or any other favorite; onion rolls, kaiser, etc.)

1 lb ground beef

1 lb ground pork

1 cup red onion, diced

1 cup red pepper, diced

2 jalapeños, deseeded and small diced

6-8 cloves garlic, minced

1/3 cup dry red wine

1/4 cup red wine vinegar

1/4 cup Worcestershire

1 (28 ounce) can pureéd San Marzano tomatoes

6 tablespoons tomato paste

1/4 cup dark brown sugar

1 tablespoon ground mustard

2 teaspoon cumin

1 teaspoon sweet paprika

1 teaspoon salt

1/2 teaspoon pepper

optional to make it spicier: crushed red pepper to taste

for the crispy shallots & jalapeños topping:

Canola oil, enough to full medium pot or dutch oven 1.5-2” in depth

1 cup buttermilk

1 cup flour

3-4 shallots, skin peeled and sliced into rounds

2-3 jalapeños, sliced into rounds (optional)

salt

METHOD

for the sloppy joes:

1. Heat a medium size dutch oven or heavy bottomed pot over medium heat. Add the ground beef, ground pork, red onion, red peppers, jalapeño and garlic. Using a spatula to break up the meat as it cooks, sauté the mixture for about 8-10 minutes or until the meat is mainly cooked.

2. Add the red wine, red wine vinegar, Worcestershire, tomatoes, tomato paste, brown sugar, ground mustard, cumin, paprika, salt, pepper and crushed red pepper if desired.

3. While over medium heat, use a wooden spoon to stir thoroughly until combined and bring to a low boil, then lower heat to a low simmer. Allow to cook, stirring occasionally, for at least an hour to allow the flavors to meld. The mixture should thicken as it cooks as the liquids evaporate.

4. Taste for seasoning, it most likely will call for another pinch of salt & pepper. You can also add more crushed red pepper at this time if you prefer a spicier version.

for the crispy shallots & jalapeños topping:

1. In one small bowl, add the buttermilk and toss in the sliced shallots and jalapeños to coat. Set aside for 10 minutes.

2. In a separate small bowl, add the flour and set aside.

3. Layer a baking sheet topped with a cooling rack (or anything that has space for the shallots to drain after frying) and line the rack with paper towel. Set this next to the stove where you will be frying. Also, have salt handy nearby to sprinkle on the mixture as it is removed from the oil.

4. Fill a medium pot with canola oil at least 1.5-2” in depth. Heat the oil over medium high heat until a thermometer reads 350˚F.

5. Once the oil is ready, working in batches (you want space between the shallots & jalapeños as they fry to not overcrowd and fry unevenly) using your hands remove a handful of the shallots/jalapeños, shake excess buttermilk off, toss and dredge them in the flour, and slowly & CAREFULLY place them into the oil. Allow to fry 2-3 minutes while occasionally stirring them around in the oil and remove with a slotted spoon once browning. Place on the paper towel lined cooling rack and salt immediately. Repeat until all of the shallots/jalapeños are done.

to finish & enjoy:

1. The fun part… take your fresh bun, pile it high with a nice serving of sloppy joe, top with the shallot & jalapeños….. and that’s it!! ENJOY!