American Horseshoe

Good day people.  Last nights dinner was a Mexican feast, a delicious Beef Brisket Chilli, Pico De Gallo, Baja Sauce and a basket full of Tortillas. It was a proper 'dig in' meal.  The recipes will be up by the end of the week.

Staying with the Mexican/Americana theme, tonights dinner is a classic American Horseshoe. Its cold, wet and grey outside and comfort food is required.  When ya looking for a big gastro-hug comfort dish give the hearty stews, shepherds pie, toad in the hole a miss and try this rib-sticking alternative. Its incredibly easy and if you have children I gaurantee you they will love it. It is a four layered dish, a base of lightly toasted freshly baked bread rubbed with a clove of garlic, topped with a meat sauce, then topped with fries and finally draped in a good layer of cheese sauce.  You choose your favourite meat sauce whether it be bolognese, chilli or savoury mince but I like to keep true to the origin of the dish and knock up a pan of sloppy joe. Instead of a meat sauce you could replace it with a couple of burgers, this dish then becomes a Ponyshoe.  Anyhows, give it a go.

Base

a large unsliced freshly baked loaf,  like a bloomer, granary, tiger or tin loaf
garlic clove, peeled

Slice the loaf lengthways to give you a large base and lightly toast on both sides
Rub the peeled garlic over the whole toasted slice.

Get some oven fries on the go to be ready at the same time as your meat sauce.

Sloppy Joe

oil
1lb lean mince beef
1/2 onion, finely chopped
1/2 green pepper, chopped
1/2 teaspoon garlic powder
1 teaspoon of prepared yellow mustard
1/2 measuring cup tomato ketchup
1/4 measuring cup of BBQ sauce
dash of Worcestershire sauce
salt to taste
ground black pepper to taste

Heat the oil in a pan and brown the mince, remove from the pan and drain in a colander
Add the onion and the pepper to the pan and gently sweat over a medium heat for 15 minutes until soft. Drain off any liquid. Return the mince to the pan and add the garlic powder, mustard, ketchup, BBQ sauce and Worcestershire sauce. Simmer for 30 minutes. Season with salt and pepper.

Cheese Sauce

Step 1: Béchamel White Sauce (Cheese Sauce Base)

Makes a pint 

 

40 g Butter
40 g All-Purpose Flour
1 pint Milk
Pinch of Ground Nutmeg

Place the butter in a medium saucepan and melt over gentle heat. As the butter melts, gradually add the flour, constantly blending with a whisk.
When the butter and flour have combined to a smooth, thick paste, begin to add the milk a little at a time. Keep whisking until you have a smooth, white liquid without lumps.
Turn up the heat and bring the liquid to a boil, stirring constantly. When the sauce begins to thicken, reduce the heat to low and simmer for about 5 minutes. Keep stirring.
Season with nutmeg.

Step 2: Add Your Cheese

Once you have prepared the basic Béchamel to this point, you can add the cheese (or cheeses) of your choice. You will also season your sauce with salt and pepper, but if you're using a rich cheese (like an aged blue), you won't need much.
115 - 225 g of shredded, grated, or crumbled cheese
to taste: salt and pepper

With the Béchamel at a low simmer, add the cheese, a little at a time.
Stir constantly until smooth and completely melted. Note: if the sauce looks too thick, add a little more milk.
Season sauce with salt and pepper, to taste. Remove from heat and serve immediately.

You could always just make a packet cheese sauce up if ya can't be bothered making your own.

To assemble: place the garlic-infused toast on a plate, spoon over a layer of meat sauce, topped with the fries and pour over a good lashing of cheese sauce...Dig in and enjoy

                   Love, peace and freedom people

                                                          Cluski