The “21” Burger

The “21” Club in New York City makes these burgers and although they are good….Crisco?…..seriously?

The ‘21’ Burger

Ingredients:
2 pounds ground sirloin or beef
2 tablespoons Crisco or 4 tablespoons duck fat
1 teaspoon ground fennel seed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1 whole egg
4 tablespoons minced onion
Method:
1. In a mixing bowl add the beef, Crisco or duck fat, fennel, cayenne pepper, ground pepper,
thyme, rosemary, egg and onion. Mix until all ingredients are incorporated evenly.
2. Divide the beef mixture into four, 8‐ounce burgers. Pack and shape them tightly.
3. On a hot grill place the burger and cook for approximately 4 1/2 minutes on each side for a
medium rare temperature (cook longer for a more well‐done burger if desired.)
4. Serve on a bun.
Yield:
4 burgers

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Museum Cafe

The Museum of Contemporary Art has a great little Cafe.  It is convenient and they serve the best salads.  It is a great place for a nice lunch.

It was a beautiful day and we sat outside.

Any budding artists?  Up for some doodles?  I’ll get you some more crayons!

I tried the chicken salad.  It had so many wonderful flavors.  It was dressed with an orange aioli.  Yummy!

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Rioja

Rioja

Recently we tried a new (to us) restaurant in Denver. It is called Rioja.  This is a Mediteranian insipred cuisine.

Bread and butter

I started with the tuna sashimi and tuna tartare, marinated apple and fennel, anise vinaigrette, crispy apple chips.  It was divine.  The apple chips are an unusual treat.DSCN1204 Rioja

The warm Brussels sprout salad, roasted delicata squash, pancetta apple vinaigrette, pistachio pistou was a great surprise.  Who would have ever thought of having Brussels sprouts in a salad.  It was delicious.  And I don’t even like them, normally.

DSCN1205 Rioja

The braised Wagyu boneless beef shortrib, gorgonzola creamed farro, pear arugula salad,  candied walnuts, with Don PX sherry reduction was so tender and rich.  It is one of the specialties.  It was phenomenal.

DSCN1208 Rioja

The quince tortelli, pine nut brown butter, juniper gastrique, organic arugula were quite unique.  The brown butter sauce was very special. DSCN1209 RiojaThis was a fabulous meal.  I know that we will be back again, and of course I’ll have to post that meal as well.

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Clyde’s

There is a nice restaurant that is in Washington DC.  I really like it because they have a great Lobster special.  I went looking for my Lobster fix recently, but alas….. there was none.   Oh, well.  Next time.

Clyde's

So I did the honorable thing….I ordered Crab cakes.  They were very good.  Lots of good lump crab and no filler.  They were served with a nice sauce.  Not lobster, but still good.

Crab cakes

Another great dish that we had there was the  Butternut Squash Ravioli.    It was a great fall dish, delicious and colorful.

Butternut squash

This was a great meal with wonderful company, but next time….I want my lobster!

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