- Chelsea, don't get my flip-flops.
(beep)
Yo, what's going on, everybody?
It's Rome and I am here in New York City, all right!
In the Delish test kitchen for another episode
of "Childhood Eats."
And today we're gonna be remaking Sloppy Joe's.
If we have Sloppy Joe's growing up more or less,
I think we've all had the Manwich brown, okay?
That good, good.
That good stuff, all right?
So this is the point of reference I'm gonna be using
when I'm making my version of that.
Growing up, I definitely had Manwich for sure.
Had Sloppy Joe's in school.
They using, I don't know what they did.
This is mystery meat, okay?
So first of course, you know what we do here,
we dissect the packaging, we see the ingredients,
we bust the can open, all right.
And we try this first,
before we get to my rendition of it, all right?
So, let's get to it.
All right, and this is all you need,
it shocked me how easy this was.
I haven't made,
I don't even think I've made a Manwich can,
ever myself, which is crazy.
But, you gotta pound of beef.
We got some Martin potato buns, no sesame seeds on it.
Tsk, tsk, tsk.
A spoon, a can opener, and a knife.
That's all you need for this, all right?
And we got the beautiful Manwich can, look at that.
All doo-doo brown like a UPS worker.
Tomato puree, water, tomato paste,
that's what's in the puree.
High fructose corn syrup, we love that.
Vinegar, corn syrup, salt, sugar, carrot fiber,
dry green and red bell peppers,
chili pepper, guar gum, spices,
Xanthin gum, dry garlic, natural flavors, such as acid.
Doesn't sound crazy.
That doesn't sound, that sound pretty good.
Pretty similar to what we're going to be doing, all right?
So I'm gonna bust it open and see what it looK like.
Cause we're going to open this up and the can farted,
that's a good sign it's fresh.
I know you guys are thinking,
is he going to taste it straight out the can?
Yes, I am gonna taste it straight out the can.
Get a big spoon.
Tastes like Taco bEll, little hot sauce,
salsa (indistinct) that one, whatever it's called.
(laughing)
That's what it tastes like, it's not wowing me.
We're going to definitely elevate this
easy, regular, all right?
Let's just cook it, I'm gonna cook it.
I'm gonna put this spoon away.
So we got cook in one pound of beef.
Add Manwich sauce.
Asked to be called chef by anyone who addresses you.
Serve, dig in and leave hunger behind.
They're very confident that this is good.
Gotta smoke a few blunts properly to make this taste good.
Put a little olive oil, with the Manwich,
just a splishy splat.
All right, so we got a pound of beef.
We got that good organic beef.
So pretty much just going to want to break this up,
to fine, minced meat, okay?
(upbeat music)
Whoa.
Sloppy, it's all right.
You know what I'm saying?
It ain't crazy.
One thing I'm that from the bread
it's literally just melts in my mouth.
It's like nothing, boom, gone.
The sauce tastes like some Ketchup in there.
Maybe like a little bit of paprika, and that's it.
It should be three points
that makes a good sloppy Joe right.
One, should be first and foremost, the bread.
You need a bread that's strong.
Second, you need some more flavor to this, all right?
Three, it needs to have the name Joe in it, all right?
That's the third thing.
Some people say that it was created
by a cook named Joe who worked in Iowa City, right?
I guess his apron was looking crazy stained up,
looking like a butcher.
And also sloppy Joe's go by different names.
They go by dynamites, I don't know,
Yum Yum's, sloppy Jane, okay?
And goulash.
Okay, so for my recipe for sloppy Joe's,
the first thing you're going to want
to start with is the buns, all right?
I got some of the ingredients for it laid out.
Very simple, very easy, okay?
Got some potatoes, some whole eggs, some butter, some sugar,
some dry anchovies and some bread flour.
That's very important bread far, right?
As a higher protein count, make the bread
a little bit more tougher, soak up all that
Sloppy Joe sauce, all right?
So when I was coming up with this recipe too, I was like,
"Bro, how can I elevate sloppy Joe?"
Like, it is good on its own.
So I just was like,
"Hey, why don't I make my own potato buns?"
Usually, when you have sloppy Joe, growing up,
I had it on white bread, I had it on rice,
little salad on the side, little Manwich salad.
You know what I'm saying?
But typically they're served on buns,
whether their normal hamburger buns, or potato barns.
So, that's the wild factor here.
That's the the thing we're going for.
So, let's get to it.
All right, so first things you're going to wanna do
is you want to peel your potatoes, all right?
I'm a peel them.
I got some water boiling right here.
Throw a little salt in there.
Always want to salt the water, bless it, all right?
We'll appeal these potatoes.
All right, simple, easy guys.
You got kids have them do this,
and you sit and drink some lemonade or something,
you know what I'm saying?
Now, I'm going to give you an example
of the size that you that want to cut these.
And the key thing too is
all these little black spots right here,
you want to get those off because they will show up
in the finished product of the buns.
So you want to cut it small so you can mash,
it can mash faster and cook faster, all right?
More surface area for that water.
So I usually go in half like this,
and it's like this. (dicing potatoes)
It'll cook faster to smaller, right?
I'm going to peel the rest of these,
dice them up like that, throw 'em in this water,
and we're going to want to cook it
for eight to 10 minutes, all right?
Or until they're fork tender.
So the smaller they are,
these will probably take seven minutes, okay?
So while the potatoes are boiling,
I'm going to get together
all my dry ingredients for the buns.
We got about four cups of bread flour, all right?
You don't got to sit there.
You don't got to do none of that, all right?
Just easy.
Add that to the bowl.
Grab about two tablespoons of white sugar,
give it some flavor, all right?
Two tablespoons of salt.
I like my buns to be flavored, all right?
Usually when people we'll make bread,
and they're just starting out,
they tend to not season their buns well,
and that's, just some bland bread, okay?
No one can save you.
I got some yeast.
I got about four teaspoons of dry, active yeast.
So add to that, now you don't have to activate or anything.
It will get activated while it's resting,
and we add that liquid to it.
So, I'm going to mix all these dry ingredients
together with my hands, get it all mixed together.
All right, so these are fork tender now.
All right, so for this recipe,
you're going to want to reserve
about eight tablespoons of this water.
You can go a little bit more.
You don't have to use it all.
That's why I'm using the big old ladle.
No, I'll probably just save like that much.
And then we're going to ditch the rest of this water
as much as we can.
Pretty much, we're making mashed potatoes, all right?
So, I got my butter, got about four tablespoons of butter.
Nice and soft, we love that.
Let me just mash, creamy, fluffy.
All right, so we're going to mix the mashed potatoes
and our eggs by hand first,
of just to make sure the potatoes
are well incorporated into the flour.
You just have fun, all right?
You let the kids go in the room,
you just have your fun with this bowl, all right?
You just squish it. Look.
Looking like Play-Doh.
So, now the dough is nice and shaggy.
We're going to transfer this over to the stir mixer
and let that do the work, all right?
Got a little Hellboy hand going on.
All right, so we switch everything over to the hand mixer.
Turn it on, stirred, that should be
the slowest function on your Kitchen Aid, all right?
And this it going to let it come together.
And I think this might need a little bit more water.
That's why we reserved that potato water, right?
Thinking ahead., all right?
Get your head in the game!
All right, the potato water is great for this too,
'cause it's starch, all right?
It helps binds things, science.
Molecular gastronomy, all those things.
When we pick it up, and look it's not sticking
to my hands yet, it's thick.
And remember, we got that yeast in there.
We got that warm potato water.
That's another thing, that water was warm
that we put in there, and that actually helps
activate the yeast that's in here, too.
So, what I'm gonna do here is I'm gonna
roll this into a firmer ball.
Throw it back into this bowl,
off the Kitchen Aid, wrap it in some plastic wrap,
and let it rise for about 30 to 40 minutes,
'til it doubles inside.
All right, you're going to want to make sure
this is in the warmest part of your kitchen, okay?
The warmer your kitchen is
the less time I'm a need to proof.
All right, so this has been resting
for about 40 minutes, okay?
Look at that.
It's dumb movement inside his little belly button.
That's that, I'm going to lightly flour the surface,
roll this into a log, cut the ends off,
and cut it into probably like three ounces of dough.
It's like I'm pulling the dough at the same time,
and forming it too, like that.
Down on it, and this is more or less the shape of the bun.
All right, so I got the buns all rolled out
in portion to shapes that we're going
to poof 'em in and bake 'em in.
I got a half sheet tray with some parchment paper,
some non-stick spray, just gonna lace this up.
(spraying can) Lightly lace it,
and then we're going to get these buns.
Now remember, it's going to poof in this shape.
So, this is the final,
this is final resting place.
We'll just play 'em here.
We'll get some plastic wrap over top,
and we'll let it rest for about 15 minutes
before we bake it.
So, we're doing my take on sloppy Joe now, all right?
I got some of the ingredients laid out before me.
Got some fresh, crunchy, beautiful celery,
some green bell pepper.
I like green, we can do red,
but I think this will really pop in the sauce.
Got onion, got some Ketchup, some red wine vinegar,
and some (indistinct) sauce, clove,
brown sugar and tomato puree.
All right, so first things first,
we're going to dice up the celery.
We're gonna dice up all the veg,
through pepper, the onion,
gonna sweat that out a little bit.
I'm gonna add the beef,
I'm gonna cook it into it's slightly pink,
which is kind of brown, but still slightly pink,
and then we'll build the sauce all in that pan,
and the fat that comes out of this beef FYI,
it's a good thing.
It'll make it like creamy and anxious, okay?
Add all the sauce stuff in there.
The tomato puree, the Ketchup,
the sugar and the vinegars,
and we'll just like let that reduce
and cook down into goodness, all right?
I'll let this cook for about six minutes,
and this is pretty much done.
All right guys, nice and saucy.
This spoon is not doing me justice,
but if you really get at the bottom of there,
and see all the veggies, the beef,
the sauce, let this chill for a little bit,
and then we gonna hit this bread up
with this egg wash, right?
So, I got my oven preheated to 425, 425 degrees.
Got these beautiful buns looking thick.
I'm gonna throw these inside here for about 15 minutes.
Put it in five minute intervals, like I said before,
will just completely turn the whole pan around.
(upbeat music)
All right guys, this is it.
This is my version of sloppy Joe, homemade potato bun.
Look at that.
Eh, eh, saucy, veggie-ful.
Mm mm mm, sauce.
You can see the meat, you can see everything, all right?
You don't need no 3D glasses for this.
These are my babies, and I'm about to get messy.
I'm a be sloppy Rome right now, all right?
It's very sloppy, but good.
Oh my God, I'm a lick my hand like a little kitty cat.
(cat meowing) Oh, look at it.
But the bun is strong, all right?
I'm a dip it though.
It's like, yo, I don't even know how to eat this.
I'm a breathe and be cute.
So that's it, simple, easy.
My version of sloppy Joe.
Childhood, all right?
Let's talk about it for a minute.
Would I ever go back to canned Manwich?
Hell no, definitely not!
Get him out of there!
This is the George Clooney of sloppy Joe's, all right?
Honky thick, and soft at the same time, all right?
Hope you try this at home.
This is hitting!
All right, it's delicious.
I gotta get at it.
Like, subscribe hit me, hit my line, hit the comments.
Let me know what you think about anything.
How was your day?
The sandwiches if you want to, too.
But, I'm gonna eat this.
(uptempo music)