|4||russet potatoes, baked until tender and cut into 6 wedges each|
|2||tablespoons olive oil|
|Salt and pepper, to taste|
1. Set the oven at 500 degrees. Have on hand a rimmed baking sheet.
2. In a bowl, combine potatoes, olive oil, salt, and pepper. Toss well. Transfer the potatoes to the baking sheet, setting them cut sides down. Roast for 10 to 12 minutes, turning halfway through baking, or until potatoes are crisp and golden.
|2||tablespoons canola oil|
|1||small onion, finely chopped|
|2||cloves garlic, finely chopped|
|1||red bell pepper, cored and finely chopped|
|1||tablespoon reserved spice rub|
|1||can (about 14 ounces) tomato sauce|
|Salt and black pepper, to taste|
|2||cooked skirt steaks (6 ounces each), finely chopped|
|4||hamburger buns, split horizontally|
1. In a deep skillet over high heat, heat the oil. Cook onion, garlic, and bell pepper for 5 minutes, stirring often, or until tender.
2. Stir in the spice rub. Cook for 1 minute, stirring, or until the spices release their aromas.
3. Stir in the tomato sauce, salt, and pepper. Bring to a boil, lower the heat, and simmer, stirring often, for 10 minutes.
4. Stir in the steak, and cook, stirring often, for 5 minutes. Taste for seasoning, and add more salt and pepper, if you like.
5. Place the bottom half of a bun on each of 4 plates. Divide the sloppy Joe mixture among them. Top with the other half of each bun. Garnish with oven fries.
Karoline Boehm Goodnick