Tuesday, June 17, 2014

Father's Day

My Father's Day this year started out pretty rough: I'm juggling too many balls right now and that's got me in a miserable frame of mind. But my Annie and the prospect of having my daughters over for dinner helped me crawl out of my hole a bit and in the end, it was a good day for me.

Awesome Burgers: I Ground Them Myself
These burgers don't look like commercial burgers because they are not. I ground them myself from some really fantastic skirt steak from Martin's Angus Beef, our suppliers at the restaurant. They also don't taste like commercial burgers. They have amazing beef flavor.

Burger, Caramelized Onion-Bacon-Stout-Blue Cheese Jam, Chipotle Mustard
I decided to do a couple of different condiments this year (and at the last second, I decided that my burger was just too good to go on a bun). The first is a caramelized onion-bacon-stout-blue cheese jam made from two very large yellow onions caramelized with a pound of diced bacon then cooked in a bottle of Tröegs JavaHead Stout until the beer evaporated, and then a half pound of really good blue cheese stirred in until melted. The other condiment is a chipotle mustard made from half Maille whole grain mustard and half adobo from a can of chipotle peppers.

No Complaints about the Burgers Here...

...or Here

A Fitting Finish to a Fine Father's Day Dinner

No comments:

Post a Comment

Linguini with Clam Sauce

It felt good to get back in the kitchen yesterday, if only for a few minutes to make a late afternoon lunch of linguini with white clam sauc...