Hoisin-Lime Sloppy Joes

Many thanks to Kathrine who reminded me that I'd promised recipes and only delivered one. Sorry! I'm using Utah, out-of-state visitor, Cincinnati, and Easter as excuses. Lame, but the best I can do.

Did anyone try the pot-pies? I want to hear what you thought!

So here's another favorite of mine right now. Even though I'm not a Sloppy Joe fan, I'm addicted. We like to serve the Joes with Sweet Potato Fries (hints for fries: fewer on the pan to get them crispier, heat the pan with the oven so that the sweet potatoes go onto a sizzling pan).

Hoisin-Lime Sloppy Joes
(recipe and image from www.ming.com)

Sauce:(yields 2 cups)
1/2 cup plus 2 tablespoons oil
2 tablespoons minced garlic
1 tablespoon peeled and minced fresh ginger
2 cups hoisin sauce (pick it up with the ginger at an Asian Market -- so much cheaper!)
1/2 cup fresh lime juice
Kosher salt and freshly ground black pepper to taste

Directions on sauce:
Heat a wok or large sauté pan over medium heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the garlic and ginger and sauté until soft, about 2 minutes. Add the hoisin sauce and stir to prevent burning. Cook, stirring, for 1 minute, then add the lime juice. Transfer the mixture to a blender and blend, drizzling in the 1/2 cup oil (we've found it to be a bit too oily for our tastes. Try reducing the oil to 1/4 cup). Season with salt and pepper. Cool thoroughly and use or store. (you'll be using most or all of it for the sloppy joes)

For the Joes:
2 tablespoons oil
2 medium red onions (others are fine), cut into 1/4-inch dice
1 cup celery cut into 1/4-inch dice (works with or without)
2 jalapeños, stemmed and minced, or 1 tablespoon sambal oelek or hot sauce (again works with or without)
1 pound ground beef (for the meat we usually just do 2 lbs ground turkey... cheaper)
1 pound ground pork
8 ounces chopped roma tomatoes, canned or fresh
1 1/2 cups Hoisin-Lime Sauce
Kosher salt and freshly ground black pepper to taste
4 to 6 hamburger buns
1 head of iceberg lettuce, shredded (we've also used cabbage, but the green is essential!)

Heat a large deep, heavy saucepan over high heat. Add the oil and swirl to coat the pan. Add the onions, celery, and jalapeños and sauté until soft, about 2 minutes. Add the beef and pork and brown lightly, breaking up any clumps with a wooden spoon, about 5 minutes.
Add the tomatoes and the Hoisin-Lime Sauce and season with salt and pepper. Bring the mixture to a slow simmer and cook until cooked down and thickened enough to mound when ladled, 30 to 45 minutes (we've used it a lot sooner, it will just be runny).
Toast the buns and place a bottom half on each serving plate. Top with some of the lettuce, large scoops of the sloppy joe mixture, and more lettuce. Place the top buns over the contents and serve. This makes a LOT but it freezes great and makes for a quick meal another day.

Let me know what you think!