Here we are, finally. Election night. After months of enduring
openly hostile Facebook postings from folks on both sides of the fence, I for
one am ready for this to be over. Just get me through the next phase, where the
winners and sore losers will square off with additional nastiness…hopefully
that phase will pass quickly.
On to the tastier side of things – BURGERS! And let’s not
forget… BACON! This recipe combines some of my very favorite things. Raindrops
and roses and whiskers on kittens… bacon, ranch dressing, cream cheese and
Frank’s Red Hot (wait, that doesn’t rhyme at all…)! Oh well. Also needed to in cram
bleu cheese, gooey patty melts with crisp, buttery toast (and maybe a craft IPA on the side?)… this could turn
into a national anthem of culinary debauchery.
Mildly sweet onions with the tangy, spicy rush of Ranch and Red Hot, the hearty beef, the bleu cheese bite, the bacon that brings it all together...this patty melt is truly a taste sensation.
Red White and Bleu Patty Melts
2 Servings
2 Beef Patties (your choice on whether you go 1/4 , 1/3
or 1/2 pound) seasoned (I prefer spicy Cajun seasoning such as Tony Cachere’s,
as it goes well with the rest of the ingredients, but you can go with salt and
pepper if you like)
4 slices of your favorite bread, buttered on one side
1 cup diced yellow onions
6 slices of bacon, cooked crisp (you may need to add a couple - chef's bonus snack)
2 ounces of cream cheese, softened
2 teaspoons dry Ranch Dressing mix (Hidden Valley)
1 tablespoon of Frank’s Red Hot
2 slices of American (I used white American)
2 ounces of Bleu Cheese crumbles
Add Ranch mix.
Add Frank's Red Hot, mix until well-blended.

Refrigerate until set.

Fry bacon until crisp. Ah the beauty of bacon frying… the
smell, the anticipation of bacony goodness dancing on your tastebuds...

Set bacon aside, if you can.
Drain bacon grease from pan. Add chopped onions, and simmer until golden.
Cook seasoned beef patties, by whatever method you prefer. Grilled, griddled, pan-cooked - it all works.
Place 2 slices of bread, butter side down, on a flat, hot pan surface. Place the American Cheese slices on top of each, and the beef patties on top of these. Top with sauteed onions.
Isn't she lovely...
Spread a thick layer of sauce on the remaining slice of bread (this will get a bit messy, since it is buttered, but somehow we suffer through...). Sprinkle with bleu cheese crumbles, and place the slice of bread on top of the patty melt.
Flip when sandwich becomes crispy and browned on the bottom. Cook until crispy and browned; remove from pan.
Cut in half, and prepare for your tastebuds to explode. Enjoy!
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