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)
- Preheat oven to 350°F.
- Form ground chuck into 4 patties. Season to taste.
- Place patties on a grill with baking sheet underneath. Bake for 35-40 minutes or until Medium Well Done to Well Done.
- 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.
- Slice the donuts and toast them during last 10 minutes of cooking the patties.
- 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.
- The sugary side goes toward the patty. The inside of the donut should be on the outside.
- Serve with a side of potato chips or French fries. Enjoy the itis afterward.
This June bug was buzzing around the corner of the living room behind the fish tank.
This critter was found on the carpet near my power strip.
How it got there? I don’t know.
For dinner tonight, Mare made a tasty Italian dish that she named Capellini with Pancetta and Grape Tomatoes.
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!
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!
For the past several months now, Mare&I have a Saturday morning ritual of going to Taqueria Montenegro for the best barbacoa tacos and beef fajita tortas in Austin. The tortas are toasted and filled with marinated beef, cheese, lettuce, and guacamole. The taste and texture is incomparable to anything I’ve ever eaten in my life. If heaven is on a bun, then Montenegro’s torta is a delicious cherub sent from above.
The barbacoa tacos are standard for authentic Mexican cuisine and very mesmerizing. Symptoms of itis from Montenegro’s tasty food cannot be full achieved without consuming their greasy barbacoa in a flour tortilla with their version of pico which is simply diced white onion and chopped cilantro.
The meal isn’t complete without using copious amounts of their signature green (verde) sauce. I’m convinced that it’s just a jalapeño purée, but it completes the mind-blowing flavor of our usual Saturday morning meal from the best taqueria in North Austin.
Taqueria Montenegro is a small taqueria located at 11300 Pollyanna Avenue on the corner of Braker Lane and I-35 connected to a convenient store next to a Money Box. The place has no seating and is busy every time we go. The service is relatively quick depending on how many people are waiting on their order. The staff is friendly, and the quality of the food is very consistent. Their prices are on the inexpensive side, and the menu has many authentic Mexican preparations which include tacos, tortas, and dishes with rice and beans.
They have the best barbacoa in North Austin, the best tortas in the universe, and other dishes you won’t find in a five-mile radius like tripas (which personally I’m not a fan). As long as we live in the North Austin area and our schedules allow, we’ll be stopping by Montenegro every Saturday morning for our usual order of two barbacoa tacos on flour tortillas with pico and two beef fajita tortas, a recipe for the best case of itis ever recorded in the history of man’s existence.
Thanks to GMN to introducing me to the best taqueria in Austin. He used to eat their food all the time when they were just a taco truck in the gas station parking lot where they’re located now. If you’re reading this and know an Austin taqueria that might be as amazing as Montenegro, then please get in touch.