IT’S NATIONAL CHEESEBURGER DAY!
Well on Thursday we celebrated double cheeseburger day. Today celebrates the singular. The original. But we aren’t going to do your regular old McDonald’s.
We’re Minnesotans. We believe in the Juicy Lucy. We went to Blue Door Pub.
The Juicy Lucy is a Minnesota invention, where cheese is stuffed into the burger. Techniques vary, and there is dispute regarding what restaurant actually created it. But Blue Door has one of SP‘s favorite burgers, so we had to do it.
Behold, the Merriam Park burger. Burger stuffed with blue cheese, bacon, and garlic, and topped with a red currant jelly.
STUFF IT INTO DA FACE
Look at all that good stuff inside.
Oh, and here’s AK‘s burger, the NeuFrenchy: swiss cheese, prime rib, mushrooms, swiss mornay sauce, and onion jam. Served with au jus!
Horribly unkosher and horribly delicious. It’s like we’ve taken everything we can from the cow and made it tasty together.
Tomorrow is National Butterscotch Pudding Day!
IT’S NATIONAL LINGUINE DAY, NATIONAL CREME DE MENTHE DAY, AND NATIONAL DOUBLE CHEESEBURGER DAY!
It’s hard to place which of these we would enjoy most. AK definitely would go for the pasta, and SP would certainly like the double serving of meat… We love both.
Linguine is the pasta that you have when you want spaghetti, but slightly flatter. These little tongues are good at carrying sauce which, let’s face it, is the real reason we’re eating pasta to begin with. Well thanks to Buca, which supplied SP with beautiful birthday coupons, we had some linguine on Tuesday and had some leftovers today.
We built our own with linguine, marinara, mushrooms, artichokes, onions, and poached garlic. With meatballs of course.
And look at this cute cake they made for SP! (Those aren’t actually noodles)
Alright, palette cleanser time. Let’s have a mint. A menthe.
Lastly, we took a trip down to SParents (since we haven’t been there in a while) to have some burgers. SPom’s hamburgers are awesome. She has some kind of magic she makes them with, because she uses a 95% lean beef – not traditionally what you’d use for a juicy hamburger – and mixes in pureed… MUSHROOMS! It thickens out the patty and they are super tender. But then she gives SP all the credit because of his grilling skills. Let’s just say that SP is so badass at grilling that he did the whole thing in the rain tonight!
AK made this with some sauteed onions and mushrooms.
Tomorrow is National Guacamole Day and National Cinnamon Raisin Bread Day.
Somebody had barbecue on the brain…
TODAY IS NATIONAL BRISKET DAY AND NATIONAL HAMBURGER DAY!
It’s Memorial Day Weekend! Most of the people around here are probably out on their annual 3-day bender for no reason other than a Monday off work. And usually what goes along with warmer weather and time off is grilling, smoking, and barbecuing. We’ll see barbecue day on Monday, but today honors two very special meats.
Brisket. And this time around, we don’t mean Jewish-style oven-baked brisket. We mean fall-apart, super-smoky, spice-rubbed meat. Brisket is one of the best parts of cow to eat because it’s got the awesome layer of fat called the point. You smoke it point-side up so that the fat renders down into the muscley meat, called the flat. Thanks to the process of rubbing and smoking, it makes this beautiful red ring at the edge of the meat, just before the bark – the blackened outside from the caramelization of the spices on the outside. If you’re lucky, you’ll be able to score the burnt ends, the chef’s secret of cooking brisket. In short, it’s cut up chunks of the point that aren’t served as part of the brisket. Brisket is magical.
We got our meats today from Famous Dave’s, as Dave Anderson is one of our favorite now-local people of the Twin Cities. He is a suuuuuper nice guy, and he makes great food. Yes, we could have gone to local BBQ favorites like Rack Shack or Aesop’s Table, but we chose Dave for today. The others will get theirs!
Two-meat platter to share!
Look at that beautiful smoke ring! Tender and juicy and BBQy.
The Dave’s Burger. BBQ Sauce on burgers is amazing.
So happy meat-filled meat day to us!
Tomorrow is National Coq Au Vin Day.