I apologize. I am sorr. It’s been a week, and I should be cat of nine tailed for taking so long to impart my personal stories and cooking exploits. My family was in town, and there you have it: my excuse. I am here to tell you about the most important part of my week though, and naturally it involves cooking. I hope it will make up for my Houdini behavior.
Family Dinner. It makes my week. Every Sunday, the gang gets together to do dinner and watch our favorite shows. It’s tradition. It’s family time. You remember that whole Food Philosophy I have about taking the time to sit down and enjoy a meal with those around you? This is the best example I could ever give you. Every Sunday, at 7 o’clock we trickle in the door, one by one, each with something in our hands and a smile on our faces. A baguette, a bottle of wine, a salad fresh from the farmers market that we picked up the day before, and a hug. This is the best night of the week. We laugh, tell jokes that no one else would think are funny, we relax, and together, we prep ourselves for the week ahead with a night of absolute comfort. Together. Have I told you this is the best night? Don’t call me on Sunday night, cause you know what I’m doin’. It’s amazing, as you grow older the people around you become such a part of your routine, and friend just isn’t a good enough word. That’s why it’s family dinner.
Last night I had everyone around me, even my real family. With the parents in town, I didn’t have much time to cook this week, so we had a laid back family barbque, with all the usual suspects: veggie burgers (jalapeno edition) Tabasco burgers, you know the bbq drill. At the market Saturday morning I happened to pick up some jalapenos and thought “Self, you really should put these in the veggie burgers this time…” So I did, and you should too. In the meantime, I know you already know how to make them, so I should probably tell you about The All Beff Tabsco Burgers. Yes ladies and gents - that is how my mother spelled it the first time around. Like mother, like daughter. So without further ado,
ALL BEFF TABSCO BURGERZ
1 pound of ground sirloin
1 pound of ground chuck
1 ½ table spoons of garlic salt
1 teaspoon paprika
4 cloves of garlic, chopped finely
1 teaspoon pepper
¼ cup Worchester sauce
1 tablespoon Tabasco (or to taste)
All you do is get on in there and mix all of this up. No order, just your hands, get on in there. When you are making you patties, make them thinner in the center so that when they cook up, they will be nice and flat since the middle will rise. Cook them for ohhhhh 3 minutes per side? 4 minutes per side? Ask Brian, he works the grill. (Sorry for the lack of pictures, Brian took some, and they are sad. I think you know what a burger looks like, no?)
There will be much to come this week, as we still have catching up to do, and rumor on the street is that Max and Todd have found out about the pasta attachment. This means there will be more carb making this week for Delta Chavanade. I hope you all had a wonderful family dinner of your own last night, and here’s to many more to come.