One of my all-time favorite restaurants is a breakfast and BBQ place in Charlottesville, VA where I lived for 10+ years or so. It’s called Ace Biscuit & BBQ. It’s a little bit of a tucked-away, hole-in-the-wall kind of place… with some of the best breakfast biscuits I’ve ever had. It used to be the best kept secret in C-ville, but the word has gotten out. If you ever find yourself in Charlottesville, I cannot recommend it more highly. Now maybe you’re asking yourself, why is this crazy woman talking about a BBQ joint in Charlottesville, when she should be telling me all about the burger she made for dinner? There is a connection, I promise. Plus, I like to send business towards my favorite places. (I act like this blog is so well-read that an established restaurant is going to benefit from my recommendation… 🙄🙄)
Anyway. Moving further into my tangent… In case you have forgotten, back in the 90s there was a rapper who called himself Ol’ Dirty Bastard, or ODB. He was one of the original members of the Wu-Tang Clan. The owners of Ace’s must share my love of popular 90s hip-hop, because two of their dishes pay homage to the era. There’s the Ace Doggy Dogg (their hot dog) and, you guessed it, the ODB! In this case, the ODB stands for Ol’ Dirty Biscuit. Y’all. You haven’t lived until you’ve clogged your arteries with this guy. Ace’s ODB consists of a homemade biscuit, topped with fried chicken, sausage gravy, pimento cheese, and pickles, all house-made. It is amazing! (And super low-cal, obviously.)
What does all of this have to do with the burger I made tonight? Really nothing honestly. For whatever reason, all afternoon as I’ve been mentally planning my decadent burger, the real ODB’s shout-out to himself in Mariah Carey’s Fantasy Remix, “Ladies and Gentlemen… Introducing the Old, Dirty, Doggy… Here we go now…” kept playing over and over in my head. I guess my subconscious was trying to tell me that tonight’s burger is to a standard boring burger what the Ol’ Dirty Biscuit is to a cheap fast food breakfast biscuit. The secret to making this burger over the top as compared to other burgers? Mixing sausage and ground beef! Ups the flavor and deliciousness! It’s still a simple burger, but the taste is 👌🏼👌🏼
Humor me and pretend my ramblings were linear and logical. And enjoy an ODB – of any variety.
The Ol’ Dirty Burger
- 1 lb ground beef (85%-15%)
- 1 lb ground Italian sausage
- 1 tbsp granulated onion*
- 3 tbsp Worcestershire
- 1 tsp soy sauce
- Fresh ground black pepper
- Preheat oven to 400 degrees.**
- Mix together all ingredients except for the salt.
- Form the meat into patties.
- Sprinkle salt and a little extra pepper on top of each burger.
- Place patties on a rack over a cookie sheet and bake for 10-15 minutes. [Since the patties are on a rack, they don’t need to be flipped. We made six 1/3lb burgers and cooked them for about 12 minutes – yielding medium burgers. I was going for medium-rare and overshot, ho hum.]
- Top with your favorite burger garnishes!
*Do yourself a favor and pick up some granulated onion instead of onion powder – it’s so much better than that clumpy, powdery stuff.
**You can also grill these like a normal person would, if you don’t live in an apartment complex that doesn’t let you have them like we do…
Makes 6-8 burgers.
I don’t think it was until I was in high school or college that I realized that my mom’s meatloaf was different that most other people’s. Apparently, it’s more standard to have a tomato-based sauce, brown sugar, or BBQ sauce mixed in or coating the meatloaf. Don’t get me wrong, those are good too – but my mom’s meatloaf is better. It’s an indisputable fact… don’t argue with me! This was the only meatloaf I ever knew, but in looking through the family cookbook, I recently noted two separate recipes: “Mama’s Red Meatloaf” and “Mama’s Brown Meatloaf.” (“Mama” in this context being my grandmother.) So apparently my own mother was the one partial to the “Brown Meatloaf.” She probably made it for us once every few weeks, while I don’t think she ever made the red version. The meatloaf itself is simple. There’s not much more to it than the ground beef. But the gravy… oh the gravy… that’s what makes the dish! It’s so savory, thick, and delicious. There’s plenty to coat your meat, as well as whatever starch and/or vegetables your choose to serve with it. My recipe is slightly adapted from my mother’s, which is slightly adapted from her mother’s. This may not be nostalgic for you as it is for me, but it is homey, comfort food no matter what.
PS: Can someone teach me how to photograph meatloaf and gravy so it looks appetizing? I promise you, this is delicious, despite it’s blah appearance!
Meatloaf with Beef-Onion Gravy
- 2 lb ground beef
- 1 medium onion, diced
- 1 cup fine bread crumbs
- 1 egg, beaten
- 1 tsp salt
- 10 turns fresh ground black pepper
- 2 tbsp + 2 1/2 cups beef stock
- 3 tbsp butter
- 3 tbsp flour
- 1/4 cup milk
- 1 packet of dry onion soup mix
- Preheat your oven to 350 degrees.
- In a large bowl, combine the first 7 ingredients (beef through 2 tbsp beef stock). Mix together with your hands until well-combined.
- Form the mixture into a loaf. Place your meatloaf into a glass casserole dish.
- Place in the oven on middle rack. Baking times will vary based on the thickness of your loaf (if you make a longer/thinner loaf, aim for the lower end… if you make a thicker/stouter loaf, aim for the longer end…). Plan on an hour & 15 minutes to an hour & 45 minutes. Safe internal temperature per the FDA is 160 degrees for ground beef.
- After 45 minutes to an hour, begin to make the gravy. Start by melting butter in a pan over medium heat.
- Once butter has melted, whisk in the flour. Whisk continuously until the butter and flour have come together to make a thick roux.
- Next, add the 2 1/2 cups of beef stock in by the 1/2 cup. Continue whisking. (You, of course, may add more or less depending upon how you like the thickness of your gravy.)
- Lastly, stir in the onion mix and milk. Lower heat and stir occasionally.
- With 20-30 minutes left in the cooking time for the meatloaf, remove it from the oven briefly. Pour off any released grease/fat.
- Coat the meatloaf with the gravy. Return to the oven for an additional 20-30 minutes.
- Serve after confirming that it is fully cooked.
Before we moved to South Carolina for school, we were lucky enough to work on a unit (we were ICU nurses) with some amazing people who became great friends. Luckily for us, several of them share our love for food and cooking. Along the way, one recipe sort of became known as “the recipe,” and got passed around and around via email. We got it from Mike, who got it from Christy, who got it from… someone? As best I can tell, the recipe actually originates with the blog, My Kitchen Addiction.
This is “the recipe” because everyone loves it. We’ll use my family as Exhibit A. We go to the Outer Banks with my extended family on my dad’s side every summer. Traditionally, each night one pair of adults would cook dinner for the entire family – we’re talking 30+ people. After my grandparents died, there ended up being a free night. As one of the oldest grandchildren, I decided that my generation should probably step up and take over cooking one night… especially when you consider that we’re still getting a free vacation out of our parents for a week each summer! Two summers ago, Selim and I announced that we would take charge of that extra night, and that we’d be making this dish. There was immediate skepticism… my family prefers staples like hamburgers, spaghetti, steak, and tacos. They also think that Selim and I like “fancy, weird food.”
Well guess what? They all loved it! People came back for seconds and thirds. One of my cousins ate so much that he actually vomited. Not kidding. Moral of the story? This dish is delicious and everyone loves it. We’re sure you’ll love it too!
Spicy Slow Cooker Korean BBQ with Tangy Slaw
- 1 large onion, finely dice half and roughly chop the other half
- 10 cloves of garlic, minced
- 1 cup low-sodium soy sauce
- 1 cup rice wine vinegar
- 1 1/2 tbsp toasted sesame oil
- 2 tbsp of grated fresh ginger
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp crushed red pepper flakes
- 1 tsp chipotle powder (or other smoky pepper)
- 2 1/2 – 3lb beef bottom round or shoulder
- 3 tbsp flour
- 5 cups shredded vegetables (cabbage, carrots, peppers, whatever you want)
- 1/2 cup rice wine vinegar
- 1/4 cup brown sugar
- Zest & juice of 1 large lime
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 tbsp chopped fresh basil
- Extra limes, for garnish
- Extra basil, for garnish
- Combine the first 10 ingredients in a large bowl. [This can be done ahead of time and refrigerated to save time.]
- Place liquid and beef in a large slow cooker. Cover and cook on low for 10 hours.
- At some point while your beef is cooking, prepare the slaw. Whisk together all ingredients and pour over the vegetables. Refrigerate until ready to serve. [This can also be done ahead of time.]
- After 10 hours, pour the liquid out of the slow cooker into a large saucepan. Bring to a simmer. Let the meat remain in the slow cooker, with the heat turned off.
- Stir the 3 tablespoons of flour into 1/4 cup of water. Whisk together so it is well-combined and forms a what resembles a paste.
- Stir the flour/water paste into the saucepan. Stir while adding so it combines thoroughly into the liquid.
- Continue simmering until the liquid has thickened to your liking. We reduced ours by maybe a 1/3.
- Return thickened liquid to the slow cooker. Use two forks to shred the meat and mix with the liquid.
- Make tacos with the meat and slaw on top of warmed tortillas! Garnish with additional basil or a squeeze of lime.
Post-dinner notes: This also goes great over rice, if for some crazy reason you’re sick of tacos! And, as per usual, I am not making any claims that this is an authentic, traditional dish the way your Korean grandma would make it.
Now that finals are over, we have some time to make a delicious dinner and also catch up on some of our favorite TV shows, Top Chef in particular. There was an episode where one of the chefs had an hour to make something, and she chose to use the pressure cooker to braise some meat. We thought, “pressure cookers are cool, but you know, we actually have the time to really braise something.” There’s something about braising – meat simmering in a rich liquid for hours on end – that always sounds good, and tastes even better! Braising is also a lot easier to make than most people think, as there isn’t much technical skill or finesse that goes into the dish.
We made oven roasted carrots and beets and homemade truffle Parmigiano-Reggiano mashed potatoes. The braising liquid is a great sauce that goes well on top of pretty much everything. You’ll definitely want to pair this with a starch that’ll soak up the delicious liquid so you won’t embarrass yourself by slurping it off your plate. Because you will not want to let it go to waste!
We did not use a bottle of wine out of our collection to cook with, but we did open one to drink with it. In a slightly belated celebration of our first wedding anniversary, we opened a bottle of our “wedding wine.” Our favorite vintage, of our favorite blend, from our favorite winery – King Family Vineyard‘s 2010 Meritage.
Red Wine Braised Beef
- 3 tbsp olive oil
- 12 cloves garlic, minced
- 2 onions, finely diced
- 6 carrots, roughly diced
- 1 bottle merlot wine
- 3 cups beef broth
- 1.5 lb beef short ribs
- 2.5 lb beef shoulder roast
- 12 sprigs of thyme
- 3 bay leaves
- Salt and pepper
- In a large Dutch oven, heat the olive oil over medium heat.
- Cut the beef shoulder into smaller portions, roughly the same size as the short rib portions. Season all sides with the salt and pepper.
- Brown the beef on all sides briefly. Remove to the side.
- Strip the thyme from its sprig. Let leaves remain whole.
- Add onions, carrots, and half of the thyme to the Dutch oven. Stir to coat in the oil and scrape up any brown bits from the beef. Cook for 10 minutes, stirring occasionally.
- Add the garlic to the dish and cook an additional 5 minutes.
- Deglaze the dish with the entire bottle of wine. Adjust heat to a light simmer. Allow to reduce by half.
- Meanwhile, preheat the oven to 300 degrees.
- Return beef to the dish and add the beef broth, bays leaves, and the rest of the thyme.
- Cover and place in the oven for 3 hours.
- Be careful removing from the oven. Serve over potatoes, rice, or another starch.
It’s finally fall!
We’ve been waiting through the hottest summer of our lives for the cooler temperatures to finally get here. We had to wait until October for all that, but at least my favorite month hasn’t disappointed yet.
While it seems like everyone else marks the changing of the seasons with a pumpkin spice latte, that’s just not quite my style. (Selim isn’t a pumpkin spice latte guy either, but he is on his second tin of Trader Joe’s Pumpkin Spice coffee of the month, just sayin’…) I do, however, require pumpkin carving and some chili to confirm the season change.
We had a great night of hanging out with our friends, pumpkin carving, and this perfect-for-fall chili. Please be impressed by our amazing pumpkin carving skills in addition to this slightly spicy, hearty chili.
Finally Fall Chili
- 3 strips of bacon
- 1 large onion, diced
- 8 cloves of garlic, minced
- 1 lb lean ground beef
- 1 tbsp fish sauce
- 1 orange bell pepper, finely diced
- 3 small ears of corn
- 1 can (14oz) red kidney beans
- 1 can (14oz) white kidney beans
- 1 can (14oz) black beans
- 1 can (14oz) diced tomatoes
- 1 large can (28oz) crushed tomatoes
- 2 tsp smoked paprika
- 2 tsp “regular” paprika
- 2 tsp coriander
- 1/2 tsp cumin
- 2 bay leaves
- 2 tsp chili powder
- 2 tsp chipotle powder
- 1/2 tsp rosemary
- 1/2 tsp cinnamon
- Fresh-ground black pepper
- Slice the strips of bacon into very small lardons. Add to large pot, topped with 3 turns of black pepper, and cook over medium heat until the fat is released, ~ 5 minutes.
- Now add the diced onion. Cover the pot with its lid and sweat the onions for another ~5 minutes.
- Add the garlic, fish sauce, and beef. Stir occasionally, breaking up the ground beef. Continue cooking over medium heat until beef as browned.
- Now add all of the rest of the ingredients (vegetables, beans, herbs, & spices). Stir to combine well.
- Bring the pot to a simmer. Simmer for just 5 minutes and then turn heat down to low. Cover the pot and leave alone for an hour, or as long as you can! (We let ours go for 6+ hours.)