How Now Ground Cow

I don't know the origin of Sloppy Joes, but it seems like every American household had it's own version of the tomato based saucy ground meat supper (and hopefully it didn't come out of a jar called "Manwich).

Ground meat on bread is not exclusively American.  Up in Quebec City, there is a similar Regional dish known as Pain à la viande, made out of ground meat, onion, ketchup, chili sauce, and a dash of hot sauce, served in what appeared to be hot dog buns.  In China, there's a delectable little street vendor sandwich if you've got 6 yuan in your pocket, called the Rou jia mo, made of simmered meat with about 20 spices served on Mo (flatbread), often with peppers.

The Range version is a blend of the best bits  of all of these. The sauce is more savory than tomato tasting, with just enough sauce to make it  moist and flavorful, while not making the bread soggy. There are no peppers, but there is a blend of wonderful spices, including a bit of sweet and the subtle bite of chili pepper. Then, instead of being served on hamburger or hot dog buns or flatbread, it is served on thick slices of  crusty homemade cheddar beer bread.  It's the perfect meal for a cool Fall or Winter evening.

Cheddar Beer Bread
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1/8 teaspoon  (rough estimate) cracked pepper
1 cup grated sharp  cheddar cheese
1 bottle room temperature Sam Adams beer

1/3 cup butter (NOT margarine) melted

Preheat the oven to 375°F.

In a  large mixing bowl (the beer will foam up briefly), combine all the dry ingredients. Add the cheese and toss to combine. Add the beer all at once, mixing  just until blended (the batter will be slightly lumpy).

How do you get that wonderful buttery, crunchy edge to it?  (Please send your arteries to the next room).

After pouring  the batter into a 9″x5″ loaf pan that has been sprayed with nonstick spray, (you know, to save calories :-) microwave the  1/3 cup butter and pour that melted gold over the top of the loaf, swirling it around in the pan so the whole top is covered.

Bake in the oven for 40-50 minutes, or until top is dark golden and a thin knife or skewer poked into the middle comes out clean (mine took 45 minutes).  Cool  a bit on a wire rack.

HOTR Savory Beef   (serves 4)
1 and 1/2 pounds lean ground beef or venison
1/4 large white onion, chopped
1 cup tomato sauce
2 Tablespoons apple cider vinegar (I use Braggs)
2 Tablespoons Canada Dry Ginger Ale (yes, Ginger Ale)
1/4 cup sugar
1 teaspoon dark molasses
1 and 1/2 TablespoonsWorchestershire sauce
1 and 1/2 teaspoons Dijon mustard
1 generous teaspoon minced garlic
1/4 teaspoon chili powder (I used Penzy's Chili 9000)
a pinch of crushed red pepper
a couple shakes each of salt and pepper

While bread cooks, mix everything but beef and onion in a medium sized bowl. Brown beef and onion  in a skillet until cooked through and drain fat. Pour sauce over meat and stir, simmering, on low (loosely covered with a lid) until the bread is ready.  Let bread cool five  minutes, remove from pan and serve topped with beef and a sprinkle of smoked cheddar.