(P)Aarti Time - Sloppy Bombay Joes

The Food Network's most recent season of "The Next Food Network Star" produced it's share of both standouts and those not quite ready for their moment in the spotlight.  I really went back and forth as to who I wanted to win - Aarti Sequeira or Brad Sorenson.  In the end Aarti made it to the final three and was the big winner.

Her new show Aarti Party premiered a few weeks ago and has already proven to be a big hit.  It has already been renewed for another season, starting in December.  I have been tuning in and find Aarti to be very entertaining and her idea of an Indian twist to everyday foods has been a winner.  I have actually saved a most of her recipes to try at a later date.

Her recipe for Sloppy Bombay Joes caught my attention.  Actually I think it caught a lot of people's attention as it has a five-star rating and, as of this post,  there are currently 562 reviews for the recipe.  I haven't made Sloppy Joes for a long time but the idea of adding Indian spices to the basic idea of a Sloppy Joe seemed very appealing.  I mostly followed the exact recipe, except for upping the
garam marsala a little bit and being cautious with the serrano chile. Unfotunately I also had to leave out the cilantro - I love it but the rest of the family does not.  I was really pleased with the results and it was a hit with the rest of my family.  You know it is a winner when even the leftovers are fought over.  Next time I am going to try the recipe with some MorningStar Crumbles, so that the vegetarians in my family can try it too.

Sloppy Bombay Joes 

(Recipe courtesy Aarti Sequeira 2010) 

Ingredients

Sauce

• 2 tablespoons vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
• 1 teaspoon garam masala
• 1/2 teaspoon paprika
• 1 (15-ounce) can tomato sauce
• 1 cup water

Turkey

• 3 to 4 tablespoons vegetable oil
• Small handful shelled pistachios, about 1/4 cup
• Small handful raisins, about 1/4 cup
• 1 teaspoon cumin seeds
• 1/2 large white onion, finely diced
• 1 red bell pepper, seeds and membrane removed, finely diced
• 1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
• Kosher salt
• 1 pound ground turkey
• 1/2 teaspoon honey
• 1/4 cup half-and-half
• Small handful chopped fresh cilantro (soft stems included)
• 4 to 6 hamburger buns

Directions

Begin by making the sauce

1. Warm the oil in a medium saucepan over medium heat, until it shimmers. 
2. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. 
3. Add the garam masala and paprika and saute for 30 seconds. 
4. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

 Meanwhile for the turkey

1. In large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.
2. Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. 
3. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. 
4. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. 
5. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready

1. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.
2. Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). 
3. Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. 
4. Before serving, garnish with fresh cilantro.
5. Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!