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Rach shares a quick + easy recipe inspired by firehouse first responders for spiced-up sloppy joes served with a side of oil & vinegar slaw.
Rach made these during a cookalong for firefighters on International Firefighters' Day as part of the 5th annual (and 1st virtual) Denis Leary FDNY Firefighter Challenge.
"Good noon or night, but first responders have to eat when they can, so this is delicious for breakfast, too." –Rach
For the Firehouse Joes, place a large skillet over medium-high heat, add 2 turns of the pan of olive oil, about 2 tablespoons. Add the yellow onions and garlic, season with salt and pepper and let cook out for 4 to 5 minutes. Add the meat to the pan, while breaking up with a potato masher or the back of a wooden spoon, until cooked through and browned, and season with salt and pepper. Add in the paprika, smoked paprika, cumin, coriander and ancho chili powder and stir together for a minute or so. Add in the vinegar and then melt the brown sugar into the vinegar, while stirring. Add the Worcestershire, fire-roasted tomatoes, tomato sauce and beef stock and let simmer to thicken over low heat. Add hot sauce, if using, and adjust seasoning.
To assemble, place a big scoop of the meat mixture on the roll bottom, followed by chopped pickles and white onion and then the roll top.
For the slaw, in a large mixing bowl, add the vinegar, oil, sugar, salt, pepper and celery seed and whisk until the sugar is dissolved. Add in the cabbage, carrot and red onion and toss together until well combined.