I enjoyed Matt’s El Rancho for the first time. I had the Old-Fashioned Tacos: two brisket, one chicken. They were deliciously deep-fried corn tacos with the standard veggies on the side (cilantro/onion mix and iceberg+tomatoes). Mare had the stuffed poblano and barely touched the rice. The to-go box held a brisket taco and the rice. I consumed it sometime within the next hour even though I had two chorizo and egg tacos from T-Mont for breakfast.

Betaplayer played at The Parish last night. 6th Street was rowdy as usual on a Saturday night. I missed M2X’s band at Weirdo’s the night before last. Grape told me it was a 4-hour set at the B-Play show. Mare and I ended up leaving later than we expected although the band wasn’t finished. They started 45+ minutes later than scheduled, so I’m sure their set ended near last call.

Today was supposed to a major catch-up day, but I wasted it watching a few episodes of The IT Crowd and just mulling around. I’m definitely staying up late tonight to catch up on some things… this being one of them. Thanks for reading as usual. The time to punch out the next post will be arriving very soon.

Homemade Luther Burgers

Recipe makes 4 servings.

• 1½ pounds of Ground Chuck
• 4 slices of Bacon
• 4 slices of Medium Cheddar Cheese
• 4 Glazed Donuts
• Kosher salt, fresh ground Black Pepper, HBDlux
  

Friday’s Oven Method
(more convenient than grilling)

1. Preheat oven to 350°F.
   
2. Form ground chuck into 4 patties. Season to taste.
3. Place patties on a grill with baking sheet underneath. Bake for 35-40 minutes or until Medium Well Done to Well Done.
4. Slice bacon in half. Set the slices evenly apart on a microwave-safe plate on a couple paper towels. Cover them with another paper towel. Microwave bacon on High for about 4½ minutes or until the bacon is crispy.
   
5. Slice the donuts and toast them during last 10 minutes of cooking the patties.
6. Melt cheddar on burgers in oven. Keep an eye on the cheese and remove from them from the oven before the cheese oozes onto the baking sheet.
7. The sugary side goes toward the patty. The inside of the donut should be on the outside.
8. Serve with a side of potato chips or French fries. Enjoy the itis afterward.
   

We affectionately refer to this magnificent combination of meat, cheese, and donut as a “Luther” after the hilarious episode of The Boondocks where the community becomes hooked on burgers made with a sliced donut used as a bun.

The Morning X recently had the owners of The Trailer at Gibson on as guests to showcase their Trailer Burger, which they claimed was inspired from an episode of Man v. Food.

They’re currently holding the Texas Size Trailer Burger Challenge: “The Texas Size Trailer Burger is 6 1/4-pound Burgers seared to perfection, topped with 12 slices of American/ Swiss Cheese & 6 slices of Crispy Bacon. Sandwiched between a toasted World Famous Texas Size round Rock Donut.” Jeez! That’s one hell of a gut bomb.

I have yet to try the Trailer burger, but I’m sure I’ll be impressed once I do. Just by gazing into the photo’s allure, my mouth waters for this omnipotent fusion of sweet and savory juxtaposed with the right kind of crunch and necessary grease. I’ll write a real review after one of these forces to be reckoned with if I’m not overwhelmed with the itis. Peace out.

She started by sauteing London’s Best red pepper flakes in extra virgin olive oil. Then she added some minced garlic and a finely-chopped yellow onion. The pancetta was chopped up and added followed by the grape tomatoes. The mixture was cooked over medium heat until the tomatoes burst.

A cup of chicken stock and a dash of balsamic vinegar were added, and the sauce was reduced. The cappelini was cooked al dente, drained well, topped with the sauce, and lightly sprinkled with parmesan cheese. Mmm!

With Lent going on right now, many restaurants have brought back their fish, shrimp, and seafood menu items. Mickey D’s has been promoting their Filet-O-Fish® with the accompanying jingle returning to the airwaves.

If you have been living in a cave for the past month, have never heard it, or want to make your ears bleed, then push the green Play button to hear this infamous jingle:

http://moso.n33t.net/Frankie-the-Fish_McDonalds_Filet-O-Fish_2010-03-16_MoSo.mp3
McDonald’s Filet-O-Fish® Jingle
by Frankie the Fish
Recorded from 101.5 KROX FM on 2010-03-16 with a Mambo Clamp.

><(({°>

McDonald’s Filet-O-Fish® Jingle Lyrics

Gimme back that Filet-O-Fish®!
Gimme that fish! (ah!)

Gimme back that Filet-O-Fish®!
Gimme that fish!

What if it were you hanging up on this wall?
If it were you in that sandwich, you wouldn’t be laughing at all!

<°}))><

Modern Soapbox and all of its affiliates are not sponsored by and do not endorse McDonald’s, the Filet-O-Fish® sandwich, and the no-talent ass clown Frankie the Fish. This post has been provided for information and entertainment purposes only.

For Pi Day yesterday, Mare made her first lemon meringue pie from scratch. The pie consists of three parts: the crust, the lemon filling, and the meringue.

The recipes came from Allrecipes.com: Pie Crust IV & Grandma’s Lemon Meringue Pie.

The pie came out good overall. The lemon filling had a good consistency with the perfect combination of tart and sweet. However, the meringue was a little weepy which is a common mistake for amateur pie bakers. Check out Allrecipes.com’s article on Perfect Meringues under Common Problems.

Mare plans on perfecting her meringue. That means meringue cookies + Baked Alaska for me in the near future. =D

Last night for dinner, Mare & I made some delicious roast beef sandwiches. Bolillos were used for the bread. The roast beef was Morton’s of Omaha sliced roast beef, and the cheese was BelGioioso mild provolone sliced cheese aged 60 days for flavor & aroma. We sautéed half of a white onion and some sliced white mushrooms seasoned with a little kosher salt and fresh ground black pepper.

The oven was preheated to 400°F. The bolillos were sliced in half lengthwise. The sliced provolone was cut in half and each sandwich had two whole slices each. One slice was placed on the bread with one slice of roast beef on each slice of bread. The sautéed onions and mushrooms were placed on top of the roast beef then the other slice of provolone was placed on top of that. The sandwiches were toasted for about five minutes on an AirBake baking sheet lined with aluminum foil. Mmm!