Chef Rob Feenie is a household name in B.C. Not only is he the Food Architect for the celebrated Cactus Club Restaurant Group, but he’s one of the few in the world to possess the title "Iron Chef." Rob genuinely loves to cook and eat delicious, real food, like these addictive, definitely sloppy, umami-laden, juicy "burgers."
DJ's Wine Pairings
The Wine Club pairing:
Laid-back and gulpable, this juicy Gamay has the right fruit-drenched flavours and lively acidity for Chef Feenie’s addictive, exotic Sloppy Joes. One glass is not enough…
|2 cups||green cabbage, shredded|
|1/4 cup||fresh cilantro, chopped|
|2 tbsp||rice vinegar|
|1 tbsp||low-sodium soy sauce|
|2 tbsp||grapeseed oil|
- Combine cabbage and cilantro in a large bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, lime juice and grapeseed oil.
- Just before serving, pour the vinaigrette over the cabbage mixture and toss lightly. Will keep refrigerated in an airtight container for 2 days.
|2 tbsp||grapeseed oil|
|2||red onions, diced|
|1 tbsp||garlic, minced|
|1 tbsp||fresh ginger, minced|
|2 stalks||celery, diced|
|1 tbsp||sambal oelek or any hot sauce of your choice|
|1 lb||extra-lean ground beef|
|1 lb||ground pork|
|1 cup||hoisin sauce|
|1 cup||fresh or canned Roma tomatoes, chopped|
|2 tsp||sea salt|
|1/2 tsp||black pepper|
|6||Portuguese buns or any other soft bun of your choice|
- Heat a large, heavy frying pan on medium-high.
- Add grapeseed oil and swirl the pan to spread the oil.
- Add onions, garlic, ginger, celery and sambal oelek and sauté, stirring often, until onions are translucent, about 5 minutes.
- Add ground beef and ground pork and use a wooden spoon to break meat into small pieces.
- Cook, stirring frequently, until meat is no longer pink, 6 to 8 minutes.
- Pour off and discard any fat from the meat.
- Add hoisin sauce, tomatoes and lime juice, then season with salt and pepper.
- Reduce the heat to medium-low and simmer for 20 to 25 minutes, stirring occasionally.
- Preheat the oven to 375˚F.
- Cut the buns in half, place them on a baking sheet and warm for 2 minutes, or until very lightly toasted.
- Arrange the bottom halves of the buns on individual plates.
- Spoon about 2/3 cup of the sloppy joe mixture on top of each bun, then cover with 2 to 3 tbsp of cabbage-cilantro slaw. Finish with the top halves of the buns. Serve immediately.
- Refrigerate leftover meat and slaw, separately, in airtight containers for up to 2 days.
Serves 6 to 8.