Belly up to the BBQ

It may as well be Father's Day, what with the grilling protocol of the 4th of July weekend. It's my own personal big bang theory that fellas get off on the grill more so than the independence of our great country. I'm just saying.
So I've taken the liberty [har] to page through Better Homes & Gardens Barbecue Book (c)'65 looking for the meatiest recipe I can find to satisfy your gent's inner carnivore. Stoke the coals, baby, daddy's home and he's ready to play with fire.
Paul Bunyanburgers
2 eggs
2 pounds ground beef [chuck or top sirloin]
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon seasoned or garlic salt
Pepper
"Everything" [see below]

Beat eggs slightly: add ground beef and sprinkle with seasonings. Mix lightly with big wooden spoon. [Treat the meat gently.]. Divide mixture in thirds.

Using a 9-inch cake pan as a guide, draw a circle on waxed paper. Place a third of the meat in center and pat gently [or place waxed paper on top, too and roll lightly with rolling pin] to fill circle. Do not press hard.

Now for the built-in filling of "everything." Leaving 1-inch margin for sealing, spread half of the patty with mustard, top with chopped onion, cubed cheese, or pickle relish.

Lift point of waxed paper at the back and fold meat over filling. Press around the margin to seal in "everything." Brush top side with salad oil to keep burger from sticking to grill. Place in wire broiler basket; peel off paper. Brush other side with oil. Broil slowly to allow "everything" to heat through, cheese to melt and flavors to intermingle. Serve on hot plate with toasted buns.

Essentially, it's a big-ass meaty turnover. And that's not just a double entendre. And as far as I'm concerned, "everything" just ain't that much. So I'll be back before the 4th with a recipe for a dessert that'll please this little, over-eager fella.

Ewwwwwwwwwwww

The floaters? Eggplant.
In fact. It's Eggplant Italiana. From BH&G's Vegetable Cook Book (c)'58. Tasty.

Because if you add -iana onto any foreign dish, it just has more, well, foreign flavor! Right? Maybe not. But it will impress the guests as they chew and choke on your fabulous Mediterranean delight.

I've got a little bit of free time tomorrow. I think I'll hit the kitschen! Thanks for being so polite and all, waiting patiently for your next helping. I appreciate you!

WTF?!? Friday: Put it in a bowl

WTF?!? is floating in this dish? And how in the hell do you serve it up? Or would you serve it?

Dog Days of Summer

My wish-she-were-nearer-dear friend Rachel [have you visited her beautiful blog?] took some amazing picts of our pup Mr. Stubbs. He's not so much a pup anymore. Actually, he's quite the gentle old man. Enjoy a few of what are many handsome shots of our best friend: visit rachiesplace asap!
Her photography is personal, with personality. It's adoring and adorable. She's a talented, to-die-for photog. I'm proud of her photography, and to call her my friend.

Tray La Vie

My mom has OVD. Obsessive Vintage Disorder. She can't stop picking up oldies but goodies for me at the flea markets wherever she roams. Earlier this month, she scored this soda tray for just a few bucks. I'd been eyeballing them, but every tag I ran into hit over and above the $20 mark. Ugh. So I am tickled to have a tray that is laden with funky appetizer dips and dunks in my collection now.
Does that whet your appetite for a game of bridge with the girls or what?
Thanks, mom!

Tipsy Tuesday: Peachy Keen

{sweet hazel atlas cocktail shaker courtesy of collectique}

Because you're a peach - I'm shaking, straining and pouring you a ripe retro cocktail:

Sweet Peach
3/4 oz amaretto
3/4 oz peach schnapps
1/2 oz orange juice

Drink 'til the gossip gets juicy.

WTF?!? was on the buffet?

Good Housekeeping's Perfect Parties cook book (c)'67 says it best...

"...there's always an intangible something that makes a party 'come off'." And while the assembly of these dishes are tangible, I'd venture to guess that their tastes and textures are definitely INtangible. Here's what was on the table last WTF?!? Friday:

• Cheese Cornucopias
• New-Look Cocktail Spreads [Gourmet, Green and Red Cheese Balls]
• Shrimp Fanfare
• Chilled Ham Mousse

If you can't put your finger on these flavors, I'm pretty sure you can put your finger down your throat. Now, dear, let me take your coat.