We're makin' sloppy joe nachos!
My sloppy joe nachos are going to have
one of my husband's four basic food groups,
bacon, on top of them. (audience laughing)
We're gonna pop this in the oven, 375 to 400 degrees,
15 to 18 minutes or until the bacon
is as crisp as you'd like it.
In the pan, to fill a good-sized cast iron skillet,
like a 12 to 14-inch skillet, you need at least
a pound and a half of lean ground beef.
If you're serving a big crowd, get a couple pounds.
I started mine with a pound and a half
of 80/20 ground sirloin, 80% lean ground sirloin.
And one big ol' onion is browning up in there.
And just a touch of olive oil or vegetable oil.
Now we're gonna season up our sloppy joe base.
Well, first of all, I'm gonna add garlic, obviously!
My husband and I put garlic in everything!
Into the pan we've grated four fat cloves of garlic,
one large onion, a pound and a half minimum
to two pounds of ground sirloin.
Now we're gonna spice it up.
Smoked sweet paprika, good palmful.
This is also called pimenton.
An equal amount of chili powder.
Then we're gonna put in about a teaspoon,
or a third of a palmful each, of Mexican oregano.
Whenever we use dried herbs
we lightly crush them in our palm to wake them up.
And best friends bright coriander, about a teaspoon each,
and earthy, sexy cumin.
And, of course, we have salt and pepper in here.
We're gonna let that cook out a little bit.
You're gonna sprinkle the pan so you end up with about
between two and three tablespoons,
sprinkle the top of the pan with the greatest thing ever,
pourable light brown sugar.
(pan sizzling)
We add our vinegar, about the same amount,
couple of turns of the pan, to balance out the sugar.
Then we'll do our Worcestershire.
I love Worcestershire with beef or ground turkey,
yum, yum, yum!
Couple turns of the pan.
And our tomato products,
little bit of paste as a thickening agent
and a can of the diced.
Now I'll chop the piquillos, we got a perfect one of this
already bubblin' back there.
When we come back we'll make the nachos
and shove 'em in the oven.
Hey, heads up, I pre-toast the chips a little, too.
It makes them nutty and really fragrant and not as soggy.
So I'm gonna pre-toast the chips a bit.
We have our giant tray of toasty chips, right?
And we're gonna marry these guys,
we're gonna top them with all of our sloppy joe.
(audience oohing)
I know!
And one 12-inch skillet fills one baking sheet
or large baking tray like this just perfectly,
as you can see.
Every single bit of chip
is going to have a lovely meaty topping.
Hm-hm!
(audience oohing)
I know!
(audience laughing)
Okay, then we're gonna take,
♪ I love pre-shredded cheese, yes I do ♪
You could take any flavor you like,
I went with a good ol' sharp cheddar.
Yeah, yeah, yeah!
Bring it!
Meat loves cheese!
We melted the cheese on the chips.
Actually, my stunt toaster Jeanette
melted the cheese on the chips.
I tend to set things on fire.
In this squeeze bottle, I love doing this
whenever I serve Tex-Mex food or nachos,
I take Mexican crema or sour cream,
I mix it with chipotle Tabasco, or if you want milder
you could do the green jalapeno Tabasco, much milder.
This is smoky and delicious, I can drink it straight.
And I add a little lime juice, mix that all together
and then use a funnel and put it inside this squirt bottle
and I make this chipotle-lime sauce--
(audience cheering)
That goes over everything.
It's delicious! (audience applauding)
Put our bacon bits on top.
(audience oohing)
I know!
Here's some green onions.
Some green onions and a little bit of cilantro or parsley.
(audience oohing)
Mm!
And another one of my favorite green things,
pickled jalapenos, here they are.
Oh, I panicked that they weren't there.
(audience laughing)
Pickled jalapeno peppers, mild or hot.
(audience oohing)
This is crazy!
(audience laughing)
And my husband likes a little bit
of white chopped onion too,
like he does on his hot dogs and his hamburgers, yeah.
What da heck?
(audience cheering) (audience applauding)
(gentle chiming)