I had never heard of Fine Cooking Magazine when my sister-in-law gave me a subscription for Christmas. Turns out, the recipes are more consistently amateur chef friendly and delicious than Bon Appetit (is it just me or have their recipes gotten so high falutin' that they're nearly impossible to tackle at home?). In fact, we've found several that have become part of our weekly repertoire. Asian sloppy joes are probably my favorite of these new-found recipes.
Sloppy joes normally make me think of elementary school cafeterias, but these are a sophisticated spin on the childhood classic. The turkey keeps things reasonably healthy, while the Asian flavors from hoisin sauce, lime and cilantro bring depth and a burst of flavor far superior to Doris the lunch lady's version. On a nice toasted bun, these are the business, and they make great leftovers! Plus, they're super easy to make, so they're perfect for weekday dinners that will even please your pickiest eaters.
Asian Turkey Sloppy Joes
by Lori Longbotham
1 Tbs. canola oil or vegetable oil
1 medium red onion, halved and thinly sliced
1 medium clove garlic, mashed to a paste with 1/4 tsp. kosher salt
3/4 tsp. finely grated fresh ginger
1/8 tsp. cayenne
1 lb. ground turkey
1 8-oz. can tomato sauce (when we don't have these we use a can of diced tomatoes)
1/4 cup hoisin sauce
3/4 cup fresh cilantro leaves
2 Tbs. fresh lime juice; more to taste
4 split egg twist rolls or sesame seed hamburger buns, toasted if desired
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently with a wooden spatula, until softened, about 5 minutes. Reduce the heat to medium, add the garlic, ginger, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the turkey and cook, stirring constantly and breaking it up into small pieces, until it no longer looks raw, about 4
Stir in the tomato sauce and hoisin sauce, increase the heat to medium high, and cook, stirring often, until thickened, 5 to 7 minutes. Remove from the heat and stir in the cilantro and lime juice, adding more lime juice to taste. Serve in the buns.