A Hot Mess

I’m sure you’ve all heard of the beloved British dessert, Eton Mess. It’s a gorgeous jumble of macerated strawberries or raspberries, whipped cream, and meringue. I have a friend who had a restaurant in Tuscaloosa once upon a time, and when they came up with a brownie version of Eton Mess they called it Chocolate Mess. Those names for beautiful desserts still make me giggle.

This Hot Mess is a riff on a different recipe altogether. It’s savory, not sweet. I stumbled on the inspiration years ago, I don’t remember where. I don’t even remember what that recipe was called, but it was a slow cooker sort of sloppy joe thing with a jar of roasted red peppers. That flavor combination was new to me at the time, and it piqued my interest.

I was living in Birmingham, and always on the lookout for really good football food. Not tailgate food–that’s different–but savory things to feed the crowd parked in front of the TV in my living room. I’m partial to make-ahead recipes for football Saturdays because I don’t want to miss anything. Still, I want my guests to eat well and come back; SEC football is great, but it’s even better with friends. At some point I came up with the recipe I use now, but I didn’t have a name for it. We all called it something like, “that beef stuff we put in the po’boy rolls.” One Alabama football Saturday afternoon a few years back, a new friend walked into the kitchen and peeked into the slow cooker. “Smells great! What hot mess is this?” And this hot glorious jumble has been Hot Mess* ever since.

Hot Mess was a fall offering at the catering shop; we sold it by the quart. A couple of months ago a sweet customer asked if I would be putting Hot Mess up on the blog because she and her husband loved and missed it. I told her I’d put it up when football season starts and the weather gets cooler. We’re in week four of the NCAA football schedule, and high temperatures are mostly 90° and below. Clearly it’s time.

Slow cooked ground chuck, bulk sausage, onion, red bell pepper, Rotel, and Worcestershire–what’s not to like? I’ve tried repeatedly to make this in the oven or on the stovetop, and it’s never, ever come out right. This is a Crock-Pot recipe all the way. Don’t fight it.

Serve Hot Mess however you like. It’s a great po’boy filling–melted cheddar on top is always welcome–but that’s not all. Hot Mess makes great nachos, again with the cheddar cheese, plus jalapenos and sour cream. It’s an awesome topping for baked potatoes. It’s a dandy quesadilla filling. I have a friend whose dad puts it over rice. My personal favorite is a bunch of mini po’boys, but I’ve happily used it as an empanada filling, and under a layer of mashed potatoes for a Hot Mess cottage pie. Think also galettes, pot pies, and walking tacos.

Oh, and it’s even better the next day so make it ahead if that’s easier, and so you know, it freezes great.

Roll Tide!

*Hot Mess, definition from Dictionary.com: (slang, adj.)used to describe a person who is disorganized, confused, or chaotic, yet remains attractive or appealing.