Blue Plate Special: Sloppy Joe

Yesterday was one of those perfect days that, when I was young, would prompt my mother to say "what is so rare as a day in June".   A crisp clear robin's egg blue sky, a bright shiny sparkling sun and the most perfectly dry 68 degrees.  Not wanting a day like that to go by without taking the time to step out into and express thanks for that beautiful sunshine, I decided to pack a lunch and head out to Shipshewana, IN.  For those outside of our neck of the woods here in Northern Indiana, Shipshewana is our Amish Country.  Miles of countryside, beautiful farmland and, since it's Spring, adorable baby animals.  The downtown area is especially cozy with several blocks of quaint smalltown shops showcasing local artisans.  

My Shipshe shopping partner is usually my mother, but she recently expressed that she is experiencing Amish overload, so this trip was a solo venture.  I, therefore, took this opportunity to patronize every one of dozens of shops off of our "normal" route.  When finally I finished shopping after five hours, I was pooped, starving and lacking the energy or motivation to prepare anything extravagant for dinner.   However, as I was driving through Middlebury, to my delight I found my favorite produce stand, Sweet Corn Charlie's, to be open and selling the coveted Sammie's Tomato. I wait all year for and have stopped growing my own tomatoes because Sammie's Tomatoes are so perfect in every way.  So, in an effort to prepare a quick, filling, tasty meal, during which I could also enjoy my first Sammie of the season, I decided on a Sloppy Joe Sammie with a Sammie on top. 

I started this Blue Plate Sloppy Joe by sauteing onion, yellow bell pepper and garlic in a large skillet for about 5 minutes or until translucent.  I add 1/2 pound of ground beef and cooked it, incorporating the peppers and onions, until it was no longer pink.  Next, I added about 1/4 cup of ketchup, 2 tablespoons of apple cider vinegar, 2 tablespoons of Worcestershire sauce, 1/4 cup water, 2 tablespoons chili powder, 1 tablespoon Asian chili garlic sauce, 1 tablespoon of brown sugar and salt and pepper.  Stir all to combine and let simmer of low heat for about 20 minutes or until the sauce is thick and most of the liquid has evaporated.  

I served mine like I have been eating it for years, since I was a kid.  I do not know if it sounds weird, but it is delicious.  A soft roll (I bought hamburger buns from Das Essenhaus yesterday) with mayonnaise, a piece of American cheese, a generous mound of sloppy joe, thinly sliced onion, a few pickled jalapenos and thick sliced tomato.  A testimant to good old fashioned Blue Plate Specials!