House hunting during the winter is a real drag.


If the house has already been vacated, it’s super cold inside and I am seriously put off at the request to remove my shoes and view the house with hardwood floors and tiling in my socks.  My frozen feet will never forgive those realtors.   Plus, you can never get a good feel for a lawn when it’s covered in ice and snow, and I’d like to actually to garden (or something like it), so looking at the available space is important to me.


But snow seems to be on the menu this week at Mother Nature’s restaurant of Earthly Tortures, so there’s no point in fighting it.  (Or complaining about it to invisible Internet friends.)


Guess I better hunker down and make something warm and tasty to soothe my wounded soul.  I don’t think I ate many sloppy joes growing up (though I probably encountered one or two in a school cafeteria at some point), but when I saw a version of sloppy joe sliders (ultimately more classy) with an Asian twist in Food and Wine, I immediately ripped out the page for a rainy day.  Make that a snowy day.


And if you make the rolls from scratch too (not saying you have to), you’ve got yourself a rewarding and delicious snow day activity!

Two Years Ago: Pulled Chicken

One Year Ago: Shrimp Scampi Pizza Bread

Asian Sloppy Joe Sliders

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: Serves 4-6


  • 1 Tbsp olive oil
  • 1 medium onion, finely diced
  • 8oz button or cremini mushrooms, diced
  • 1 Tbsp sriracha, or other hot sauce
  • 4 cloves garlic, minced
  • 1 Tbsp grated fresh ginger
  • Salt and pepper
  • 1 pound ground pork
  • ½ cup hoisin sauce
  • 1 cup drained, canned tomatoes
  • 2 Tbsp lime juice
  • 2 scallions, diced (optional)
  • Slider buns for servings


  1. In a large, deep skillet or small Dtuch oven, heat the oil over medium heat until shimmering. Add the onions, mushrooms, sriracha, garlic, ginger and a generous pinch of salt and pepper, and cook, stirring occasionally until the vegetables are softened, about 6-8 minutes. Add the ground pork and cook, stirring occasionally to break up the meat, until fully browned, about 5 more minutes. Stir in the hoisin, tomatoes and lime juice and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally until thickened, about 25-30 minutes. Season with salt and pepper. Remove from heat and let cool slightly, then stir in scallions if using, scoop filling onto buns and enjoy!

Adapted from Food and Wine

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