Howard Test Kitchen, March 7, 2013 Rachel Ray
By: Jayne Ann Bugda
Updated: March 8, 2013
We're wrapping up our time at the south beach wine and food festival, and what a week it's been: cooking shrimp and grits with Paula Deen, making fried chicken with Art Smith, and today the fun continues with a couple of my friends, JM Hirsch and ... the very talented Rachael Ray. How are you Rach?
RR: Doing fantastic.
HR: JM? JM: Nice to see you.
HR: I heard the Burger Bash was amazing.
RR: Burger Bash is just so crazy and it just seems to get bigger every year.
HR: People like ground beef and that's what we're cooking today.
RR: That's right.
HR: Tell us what we're doing.
RR: So it's a sloppy Joe that you can make as hot or not as you like. So you're going to do the secret sauce. Low sugar organic tomato sauce and a little hot sauce. Whoa buddy.
JM: I like it hot.
RR: I like it hot. Worcestershire. I love my Worcestershire. More Worcestershire for me.
JM: A little more.
RR: And a little brown sugar.
JM: Alright. A little brown sugar.
RR: Not too sweet.
JM: Little bit.
RR: And over here we cooked the ground beef or you could ground turkey or whatever meat you like. Ground pork my husband would use. He's a big fan of that. We're going to add a nice smoky cumin and a mild ancho chili powder. Stir that up and you're going to deglaze with just a little beer.
JM: Nice.
RR: Or you could throw in a little stock if you don't want to use the beer. But the beer is nice because then the cook gets to...
JM: Good for the pot, Good for the pot.
RR: Good for the cook. Mom. Then we're going to add your secret sauce. Then we'll let this simmer out for a few minutes until it's as thick as your family likes it.
HR: Once it thickens, we dish it up on our rolls and top it off with corn chips and sliced jalapenos. This looks and smells amazing. Look, if you want Rachael's recipe for "Tex-Mex Sloppy Joes," it's online now as a great way to spice up your old standby sloppy Joe.
RR: Order up boys. Blue plate special. Bing bing bing!
JM: Nice.
HR: And what would we say at the end of every segment that Mr. Food always said.
RR: "OOH IT'S SO GOOD!!"
HR: It is... just like she said.
RR: Doing fantastic.
HR: JM? JM: Nice to see you.
HR: I heard the Burger Bash was amazing.
RR: Burger Bash is just so crazy and it just seems to get bigger every year.
HR: People like ground beef and that's what we're cooking today.
RR: That's right.
HR: Tell us what we're doing.
RR: So it's a sloppy Joe that you can make as hot or not as you like. So you're going to do the secret sauce. Low sugar organic tomato sauce and a little hot sauce. Whoa buddy.
JM: I like it hot.
RR: I like it hot. Worcestershire. I love my Worcestershire. More Worcestershire for me.
JM: A little more.
RR: And a little brown sugar.
JM: Alright. A little brown sugar.
RR: Not too sweet.
JM: Little bit.
RR: And over here we cooked the ground beef or you could ground turkey or whatever meat you like. Ground pork my husband would use. He's a big fan of that. We're going to add a nice smoky cumin and a mild ancho chili powder. Stir that up and you're going to deglaze with just a little beer.
JM: Nice.
RR: Or you could throw in a little stock if you don't want to use the beer. But the beer is nice because then the cook gets to...
JM: Good for the pot, Good for the pot.
RR: Good for the cook. Mom. Then we're going to add your secret sauce. Then we'll let this simmer out for a few minutes until it's as thick as your family likes it.
HR: Once it thickens, we dish it up on our rolls and top it off with corn chips and sliced jalapenos. This looks and smells amazing. Look, if you want Rachael's recipe for "Tex-Mex Sloppy Joes," it's online now as a great way to spice up your old standby sloppy Joe.
RR: Order up boys. Blue plate special. Bing bing bing!
JM: Nice.
HR: And what would we say at the end of every segment that Mr. Food always said.
RR: "OOH IT'S SO GOOD!!"
HR: It is... just like she said.
