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1
Prepare the sloppy joes: In a large saute pan over medium-high heat, combine the canola oil, bell peppers, jalapeno and onion; cook for 5 minutes.
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2
Add the beef and pork; cook thoroughly, breaking up the meat as it browns.
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3
Add the garlic.
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4
Depending on the amount of residual grease, you may need to drain some of the fat from the pan.
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5
Deglaze with the red wine, then stir in the remaining sloppy joe ingredients (except the rolls) and season with 1 tablespoon each salt and freshly ground pepper.
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6
Reduce the heat and simmer for 20 to 30 minutes.
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7
If the sauce gets too thick as it simmers, add up to 1 cup water to adjust the consistency.
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8
Toast the rolls and set aside.
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9
Meanwhile, prepare the onion straws: In a medium sauce pot, heat the oil to 350 degrees.
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10
Whisk the egg and milk in a medium bowl.
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11
Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon freshly ground pepper in another medium bowl.
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12
Cut the onion in half, then slice into 1-inch-thick half rings; separate into short straw-like pieces.
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13
Add to the milk mixture to soak.
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14
Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time.
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15
Add to the pot and fry until golden brown; transfer to paper towels to drain.
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16
Serve the sloppy joes on the toasted rolls and top with onion straws.
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17
Photograph by James Baigrie
