Okay, this should have been up on Friday. But I figured who wants to eat much the day after Thanksgiving? Instead, I’m here to show you today how to make a patty melt and vanilla ice cream shake. Warning – you will need an ice cream maker for this … but you still have time to ask for one for Christmas, right? If you’re like me, and not feeling very well because you’re still recovering from the first winter cold of the season, you’ll get your sweetie to make these dishes. And be patient when you click to view on – the pics take a bit of time to load, but are well worth it.
Start with a high quality, sharp knife. This is my choice. A Bob Kramer Shun 7″ Santoku knife.
Gather your ingredients: one pound of 80/20 ground beef, one-half onion, garlic, red pepper, salt, pepper, olive oil, Meat Magic, Old Bay seasoning, basil, parsley, oregano, Worcestershire sauce, egg, bread crumbs, parmesean cheese, American cheese slices, aged cheddar cheese, butter, sour cream, cilantro.
Slice onion and garlic, drizzle with extra virgin olive oil, salt and pepper. Cook over low to medium heat until they sweat. Remove garlic and throw away.
Cut pepper after removing all seeds and ribs. Saute with onions and then remove and discard. Place onions into side bowl.
In a clean pan, place two slices of a hearty bread, each buttered and sprinkled with parmesean cheese, butter-side down until a golden crust forms. Add cheddar and American cheese on each side, insert beef patty and fried onions. Combine to a sandwich and let rest a few minutes.
Cut in triangles and plate. Garnish with sour cream and cilantro. Enjoy!
Vanilla Bean Shake
For the recipe, see here. What follows are the photos to illustrate the steps. Unfortunately, we don’t have smell-o-vision. The vanilla bean absolutely makes the ice cream!
Now, go! Make your shake and enjoy the Sunday games before Monday morning, work and the real world come crashing back in.