Sloppy Joes with Summer Corn on the Cob
Recipe by: Zak Pelaccio
5 bacon slices
1 ½ lbs ground beef
1 onion, minced
4 garlic cloves, minced
1 carrot, minced
3 tablespoons tomato paste
½ cup ketchup
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon sugar
2 bay leaves
1 pinch chili flakes or more to taste
Salt and freshly ground pepper to taste
6 hamburger buns, lightly toasted
6 ears of corn, shucked
Heat a heavy skillet over high heat. Add the bacon slices and cook until some of the fat renders and the strips are crisp. Remove the pan and set aside.
Add the ground beef and brown, stirring and breaking it up into pieces with a wooden spoon. Remove the meat from the pan and set aside.
Add the onion, garlic and carrot and lower the heat to medium. Sauté the vegetables, scraping the bottom of the pan, until lightly browned. Break the bacon into small pieces and return to the pan along with the ground meat. Add the tomato paste, ketchup, vinegar, soy sauce, sugar, bay leaves and chili flakes and simmer for 15 minutes. Adjust seasoning with salt and pepper to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the corn, cover and cook for approximately 6 to 7 minutes. Turn off the heat.
Pile the Sloppy Joe mixture onto the toasted roll bottoms and cover with the tops. Serve with the hot corn, butter and salt.