May 31, 2011

Barbecued Turkey Sloppy Joes and burger buns

Sloppy Joes remind me of high school lunches. I was never involved in food fights, but I seem to remember sloppy joe days as being food fights day. I guess no one really cared to eat them. These Barbecued Turkey Sloppy Joes are different, I would not waste these as weapons!

Not too long ago, I discovered ground turkey. It's wonderful. I have never been a big fan of beef. I only like beef when the sauce is so strong, I can't taste the beef. Ground turkey is such a great substitution for ground beef, it's healthier, more earth friendly, and most times, you can't even tell the difference. In this recipe, the turkey is not dry at all. Mr. G had no idea it was turkey.

This recipe is from America's Test Kitchen's Spring 2011 30 minute supper magazine! I love how they come out with a magazine each season. The recipes are wonderful and so easy to make. Each magazine is jam packed with recipes and the magazines don't take up as much room in my bookshelf as the cookbooks.

Now for the buns...these are great!! I think this made the sloppy joes!! I used the hamburger buns recipe from Bread baker's apprentice. I have been reading this book like a novel and it's so interesting! There's so much to learn about the techniques of bread making and I'm more fascinated with every page. I'm sure there will be more recipes from this book to come. Until are the recipes.

Barbecued Turkey Sloppy Joes
America’s test kitchen 30 minute suppers

2 tbsp vegetable oil
1 onion, chopped fine
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1/2 tsp chili powder
1 lb ground turkey
1 tsp brown sugar
1 cup tomato puree
1/2 cup barbecue sauce
1/4 cup water
1/4 tsp hot sauce
4 hamburger buns

1. Heat oil in a large skillet over medium heat until shimmering. Add onion and salt and cook until onion is soft and golden, about 5 minutes. Add garlic and chili powder and cook, stirring constantly, until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with wooden spoon, until just pink, about 3 minutes.

2. Add pepper, brown sugar, tomato puree, barbecue sauce, water, and hot sauce to skillet with meat. Simmer until sauce is slightly thicker than ketchup, 8 to 10 minutes. Adjust seasoning to taste.

3. Spoon meat mixture onto buns. Serve.

Burger Buns
from Bread Baker's Apprentice

4 3/4 cups (21.5 oz) unbleached bread flour
1 1/2 tsp salt
1/4 cup (1.33 oz) powdered milk
3 1/4 tbsp (1.66 oz) sugar
2 tsp instant yeast
1 large egg, slightly beaten, room temperature
3 1/4 tbsp (1.66 oz) butter, margarine, shortening, melted or at room temperature
1 1/2 cup plus 1 tbsp to 1 3/4 cup (13 to 14 oz) water, at room temperature
1 egg, whisked with 1 tsp water until frothy, for egg wash (optional)
sesame or poppy seeds for garnish (optional)

1. Mix together the flour, salt, powdered milk, sugar and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter, and 1 1/2 cups plus 1 tablespoon water and mix with a large spoon or on low speed of electric mixer with paddle attachment until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.

2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading or mix on medium speed with the dough hook, adding more flour if necessary to create a dough that is soft, supple and tacky, but not sticky. Continue kneading or mixing for 6 to 8 minutes. (In the electric mixer, the dough should clear the sides of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test and register 80 F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl in plastic wrap.

3. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).

4. Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2 ounce pieces for dinner rolls, or twelve 3 ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves, or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap and allow it to rest for 20 minutes.

5. For loaves, lightly oil two 8 1/2 by 4 1/2 inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with parchment. rolls require no further shaping. For hamburger buns, gently press down on the rolls to form the desired shape. Transfer to sheet pans.

6. Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temp for 60 to 90 minutes, or until it nearly doubles in size.

7. Preheat the oven to 350F for loaves or 400F for rolls and buns. Brush the rolls or buns with the egg wash and garnish with poppy seeds or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the center and rub a little vegetable oil into the slit.

8. Bake the rolls or buns for approx 15 minutes or until they are golden brown and register just above 180F in the center. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking. Internal temp of loaves should be close to 190F and should sound hollow when thumped on the bottom.

9. When loaves are finished baking, remove them from pans and cool on a wire rack. Rolls should cool for 15 minutes on a rack before serving.


Jen said...

That looks super yummy! I love sloppy joes! =)

kk said...

Jen, I don't think I've had it since high school. I forgot how much I like them! =)


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