Smoky Tex-Mex Sloppy Josés

After taking a week off, we're back with a new Crock-Pot Thursday video. For today's Crock-Pot Thursday lunch, we're trying a few recipes for the first time. We're going to try Smoky Tex-Mex Sloppy Josés with Tomato Corn and Avocado Salad, Creamy Coleslaw, Red Pepper Relish and Grilled Pineapple.

Smoky Tex-Mex Sloppy Josés 

INGREDIENTS

• Extra Virgin Olive Oil or vegetable oil, for drizzling
• 4 slices bacon, chopped
• 1 pound ground sirloin
• Salt and black pepper
• 1 onion, chopped
• 2 serrano or jalapeño chile peppers, finely chopped
• 3 to 4 cloves, garlic, chopped
• 1 tablespoon chili powder (about a palmful)
• 1 1/2 teaspoon ground cumin (about 1/2 palmful)
• 1 1/2 teaspoon ground coriander (about 1/2 palmful)
• 1 cup lager beer, at room temperature
• 1 cup tomato sauce
• 1 tablespoon light brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 tablespoon hot sauce, such as Franks RedHot
• 4 burger rolls, toasted
• Toppings: crushed Fritos corn chips, pickled jalapeño rings and sweet red pepper relish

PREPARATION

1. In a large skillet, heat a drizzle of oil over medium heat. Add the bacon and cook until crisp, about 5 minutes.
2. Using a slotted spoon, transfer to a paper towel to drain. Add the ground beef to the pan and cook until browned, stirring with a spoon to crumble it; season with a little salt and black pepper.
3. Return the cooked bacon to the pan and add the onion, chiles, garlic, chili powder, cumin and coriander. Cook, stirring, until the onion is softened, about 5 minutes.
4. In a medium bowl, stir together the beer, tomato sauce, brown sugar, Worcestershire, vinegar and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until ready to serve.
5. Using a large ice cream scoop, spoon the Sloppy Jos mixture onto the roll bottoms. Layer with the crushed corn chips, pickled jalapeños, red pepper relish and roll tops.

 

Tomato, Corn, and Avocado Salad 

INGREDIENTS

• 1 ear corn (husk and silk removed; tip cut off)
• 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
• 1 avocado, halved, pitted, peeled, and diced 2 scallions, thinly sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil, such as safflower
• Coarse salt and ground pepper

PREPARATION

1. Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

 

Creamy Coleslaw

INGREDIENTS

• 1/2 cup light mayonnaise
• 2 tablespoons cider vinegar
• 2 teaspoons sugar
• Coarse salt and ground pepper
• 1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
• 2 medium carrots, sliced with a julienne peeler or a vegetable peeler
• 2 medium scallions, minced

PREPARATION

1. In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.

 

Red Pepper Relish

INGREDIENTS

• 2 teaspoons extra-virgin olive oil
• 4 medium red bell peppers, diced small
• 1 medium red onion, diced small
• Coarse salt and ground pepper
• 1/2 cup red-wine vinegar
• 1/4 cup sugar
• 1 1/2 teaspoons vinegar

PREPARATION

1. In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour.