Aired March 26, 2015
For that Relish:
1/2 cup cider vinegar
3 tablespoons vegetable oil
two tablespoons super fine sugar
1 cup chopped cabbage
2 carrots, shredded
two to three ribs celery, finely chopped
1 teaspoon celery seed
Pepper and salt
For that Zoysia Joes:
1 tablespoon essential olive oil
two tablespoons butter
2 pounds ground poultry or chicken
Pepper and salt
1 onion, chopped
4 cloves garlic clove, chopped
2 Red Fresno or Holland chili peppers, seeded and chopped
1 teaspoon (about 1/3 palmful) ground allspice
1 cup tomato sauce
1/2 cup poultry or chicken stock
3 tablespoons (packed) light brown sugar
3 tablespoons Worcestershire sauce
six to eight hamburger rolls, split
2 cups crumbled smoked blue cheese (get my personal favorite at world wide web.oscarsadksmokehouse.com/) or regular blue cheese crumbles
For that relish, inside a large bowl, whisk together the vinegar, oil and sugar. Add vegetables to bowl and toss with dressing and celery seed season with pepper and salt. Allow the relish stand half an hour. Drain.
Inside a cast-iron or any other deep skillet, heat the oil over medium-high. Melt the butter in to the oil. Once the butter foams, add some meat season with pepper and salt. Prepare, smashing the meat track of a spoon, until brown, about ten minutes.
Add some onion, garlic clove, chiles and allspice. Prepare, stirring frequently, before the onion softens, a few minutes. Stir within the tomato sauce, stock, hot sauce, brown sugar and Worcestershire sauce. Lessen the heat to low and simmer until thickened, a couple of minutes.
Serve the meat stacked around the rolls, capped using the blue cheese and relish.
