I have been having so much fun reading through the cookbook True Blood: Eats, Drinks, and Bites from Bon Temps. I adore the show and making some of the characters’ meals takes two of my favourite things (food and the supernatural) and brings them together in my own kitchen.
It does feel like I am hanging out with them in my kitchen. I love that each recipe is by someone different and they have written an intro to each one so I can hear their voices before I cook. Apparently, dear Jason would rather be cookin’ than talkin’ and these are the Sloppy Jason that he made for heartsick Hoyt.
Heat a large skillet over medium-high heat and add 1 1/2 lbs lean ground beef. Stir until browned.
Drain the beef on paper towel and then return to skillet. Add 1/2 cup chopped yellow onion (I used shallots) and 1 tsp minced garlic. Cook stirring over medium-high head for about 3 minutes.
Reduce heat to medium and add 3 tbsp of red wine vinegar. Cook and loosen brown bit on the bottom of pan for a minute.
Add 1 3/4 cups tomato sauce, 1 tbsp tomato paste, 2 tbsp packed brown sugar, salt, pepper and a little cayenne. I skipped the cayenne, which was a mistake. Add some heat!
Bring to a gentle boil then reduce heat and simmer, stirring occasionally for 15 minutes.
Preheat oven to 350F. I wanted a sliders version of these Sloppy Jasons so I used a biscuit cutting to cut out two mini buns from a whole wheat Kaiser.
I cut them in half but put the two halves together and put them on a baking sheet and in the oven for 5 minutes.
The buns were perfect! Slightly crispy on the outside but perfectly warm and soft in the middle. These are a very traditional version of a Sloppy Joe which is why I should have added the cayenne. Sloppy Jason, like the character, should be sweet and spicy.
If you like this type of dish, this is a great version as long as you add a little kick to it! I apologize for the lack of pretty photos. At this dark time of year, I had to bring the plate right against the window for you to be even able to see it.