according to the schnipper brothers, the sloppier the better! located in midtown manhattan, schnipper’s quality kitchen serves you sloppy classics: sloppy joes, mac and cheese, hot dogs, hamburgers, fries, ice cream shakes, floats and sundaes. oh, they do have some less sloppy stuffs like sandwiches and salads too … but, come on, can you resist some sloppiness?
i learned about this joint when i was watching throwdown with bobby flay: sloppy joes! just open this year, already bobby tried to THROW THem down … and surprising himself, he won! anyhoo after watching this episode, schnipper’s was on my list of places to go and today was the day. after a trip to central park, my friends, their little daughter, m & i went to try out their sloppy joes. we ordered a few different kinds: original, cheesey joe and mac & joe. yum. wipe. wipe. yum. wipe. wipe. yum. wipe. wipe.
while i had the mac & joe. which was good, you should also try their bun. it is so soft and absorbent so it soaks up all the juices — enough said.
we weren’t the only ones who were ready to get our hands dirty! i bumped into a colleague at work with her precious little son, husband and friends. we also saw The Daily Show‘s jon stewart, finishing up his lunch with friends and family, and cleaning up after themselves.
good job schnipper brothers! not only did you impress bobby, you threw us into the ground happily licking our fingers.
eat at Schnipper’s Quality Kitchen in midtown, ny
Bobby Flay’s sloppy joe recipe from Throwndown with Bobby Flay: Throwdown’s Sloppy Joes
Sauce Ingredients (or you can use 1 jar Mesa Grill BBQ Sauce):
- 2 tablespoons canola oil
- 1 medium Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 cups ketchup
- 1/2 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons chipotle puree (depending on how spicy you want it)
- 1/4 teaspoon chile de arbol or cayenne
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 2 tablespoons molasses
- Pinch sea salt and ground black pepper, plus more for seasoning
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
*Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- 6 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- sea salt and ground black pepper
- 8 (1/2-inch) slices sourdough bread
Combine the butter and garlic in a small saucepan and cook over low heat until the butter is melted. Season with salt and pepper, to taste. Remove from the heat and let sit 5 minutes.
Preheat the broiler.
Put the bread on a baking sheet and broil until both sides until lightly golden brown, about 1 minute per side. Remove from the oven and brush them with the garlic butter. Transfer to a serving platter and set aside until ready to serve.
- 1 tablespoon canola oil
- 2 pounds ground chuck (80/20)
- sea salt and ground black pepper
- 1 cup small dice red onion
- 1/2 cup small dice celery
- 1/2 cup small dice roasted poblano chile
- 1/2 cup small dice roasted red bell pepper
- 1/2 cup small dice roasted yellow bell pepper
- 4 cloves garlic, finely chopped
- 1 tablespoon ancho chili powder
- 1 1/4 cups BBQ Sauce, recipe above
- 1/4 cup water
- 1/4 ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 2 tablespoons apple cider vinegar
- 1/2 cup chopped fresh flat leaf parsley or cilantro, plus more for garnish
Heat the oil over high heat in a large high-sided saute pan until the oil begins to smoke. Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper, to taste, and cook until golden brown. Remove with a slotted spoon to a plate. Drain off all but 1 tablespoon of the fat from the pan.
Add the onion and celery and cook until soft, about 3 minutes. Add the poblano, bell peppers and garlic and cook for 1 minute. Add the ancho powder and cook for 30 seconds. Add the BBQ sauce, 1/4 cup of water and the ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, Worcestershire, honey, brown sugar and molasses. Cover and simmer for 15 minutes. Remove the cover and continue cooking until slightly thickened, about 10 minutes longer. Add the vinegar, season with salt and pepper, to taste, and stir in the 1/2 cup of parsley or cilantro.
Top slices of the garlic bread with some of the sloppy joe mixture, sprinkle with cilantro or parsley.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• try my attempt at healthy sloppy joe by jamie oliver: sloppy jamie