The Chefs – Chad Smith @The Mad Mexican
(The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and, thankfully, how to make it. This month’s chef is Chad Smith, proprietor of The Mad Mexican on the square in downtown Newnan.)
THE STORY:
My family has operated the Redneck Gourmet in Newnan since 1990, where I first got my feet wet in the restaurant business my senior year at Newnan High school. I had a variety of restaurants through the years and opened The Mad Mexican five years ago this December. We strive to use the freshest ingredients with quick and amazing service. When we opened we were trying to do something everyone loves and we thought BBQ and Mexican. We slow cook all of our meats and pair them in Mexican dishes with southern sides – mac and cheese, collard greens, stew and pinto beans. My family has worked hard and we have an amazing staff and best of all the best customers you could ever ask for.”
THE RECIPE
Sloppy Joes
Growing up and having a family in the restaurant business, we were always wanting something simple and quick when we got home from work and afterschool sporting activities. My family loved to cook, but used only specific ingredients while cooking. If ketchup was used it was Heinz ketchup; if it was worchestire sauce it was Lea & Perrins; if we ate chips it was plain old Lays. Good ingredients make for good food. It’s crazy growing up like that, but I still do the same with my family. We would sometimes add some good old Kraft Mac and cheese. We all use to sit down as a family and eat. Wow, how things have changed because everyone is on the go. This recipe is very easy and was a family favorite growing up. It’s much better than opening a can of Manwich and heating it up in microwave.
1 lb ground chuck
¼ cup yellow mustard
1 cup Heinz Ketchup
span style=”font-weight: 400;”>1 small onion
2 tablespoons Lea & Perrins worchestire
1 Teaspoon brown sugar
1 bag hamburger buns
Dice onion and add to ground beef and cook. Drain, rinse and add back to the pot. Add all the remaining ingredients and cook for 20 minutes on low. Place hamburger buns on top of plate and put a spoonful on top of each bun, ready to eat with a bag of regular Lays chips.
(Chad is a graduate of Georgia Southern University with a Bachelor of Arts Degree in Restaurant, Hotel and Institutional Management, with a minor in business. He and his wife Angela own The Mad Mexican and have two kids, Dylan and Cole.)
