Our last visitor in July was author Jim Harrison. Jim and Dan have been friends for years, and up until a few years ago I had only been a fan. The first time I met Jim, we had been invited to Livingston by another author / friend who was doing research for a book on falconry. The initial rendezvous would be a dinner at a restaurant called Chatham’s (as in Russell Chathem the painter & owner of Chatham’s), which Jim & Russell hosted. In addition to their family members, Mario Batali, (who I had heard of – but being cable free was a bit in the dark on his popularity) a friend of Jim’s, would be there too. How exciting! Before entering the restaurants bar, Dan took me by the shoulders and said, “Now honey, I know you are a good little eater and a good little drinker, but pace yourself – these people are professionals”. Now nervous – I ordered a Martini Up with olives. Jim was great, he took me under his wing and I felt very special. We moved into a private dinning room, and the wine started to pour in a glug glug glug fashion, into gynormous goblets. The 12 course tasting menu began and I was moved around the table to visit with all the big wigs. The tiny courses came and went, the glug glug glug continued, and smoke drifted through the air. This was a bonified food, drink & smoking orgy. I made my way back to my original seat by course 6, which was soup, our first hot food. I looked down to smell the aroma and when I looked up everyone was moving – only, they weren’t. Feeling that things could go wrong and not wanting my nose to end up in my soup, I got up, thanked everyone and said good night. My last glance was at a dusty magnum of Chateau Lafite that was just being cracked open. Damn! When Dan got to the room, I said I felt I could have hung in there if I just could have had a cheeseburger. The next night we were to gather at Jim’s, and Mario and I were going to prepare dinner. Mario caught an earlier flight, and I was relieved. I felt confident in my menu (buffalo tongue and tenderloin), and in my ability, and then Jim started critiquing the meal from the night before. Many of his comments were thoughts that I had had, but when he wrapped it up with “by the end of the night all I wanted was a cheeseburger”, I knew we would be fast friends. With that long story, we must give cheers to the Cheeseburger!
Makes 6 to 8
Ingredients:
2 lbs. Ground buffalo Steak
2 tablespoons olive oil
½ teaspoon mustard
1 teaspoon ketchup
1 teaspoon thyme
1 teaspoon Worcestershire sauce
2 teaspoon salt & pepper
6 to 8 ounces Irish cheddar or good quality American cheddar
6 to 8 ounces happy bacon or Pancetta, pan fried
1 onion, sliced and sautéed lightly
6 to 8 hamburger buns or sour dough bread, lightly toasted
1.) Mix all spice ingredients, but Buffalo into paste.
2.) Add ground Buffalo and mix thoroughly together with hands.
3.) Pat into 6 or 8 patties, 1 inch thick.
4.) Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a finishing salt.
5.) Add cheese to cooked side, immediately after turning.
6.) Top with pan fried bacon or pancetta, and lightly sautéed onions.
*It may be trendy to use different cheeses and exotic toppings on a burger, but there is nothing that replaces the classic. I have tried many cheeses for toppings and hands down cheddar is simply the best. Add your favorite condiments, but warm first.
Wine Pairing:
In honor of my memorable evening in Livingston MT. I choose a Chateau de Pez Saint Estephe 2002, Medoc Region France A Bordeaux blend of Cabernet Sauvignon, Cab Fran, Merlot & Verdot. Fruity and earthy to the nose with a hint of spice and tobacco, that carries through to the palate. Medium bodied with a rich fullness and a lingering finish.
Wine Pairing:
In honor of my memorable evening in Livingston MT. I choose a Chateau de Pez Saint Estephe 2002, Medoc Region France A Bordeaux blend of Cabernet Sauvignon, Cab Fran, Merlot & Verdot. Fruity and earthy to the nose with a hint of spice and tobacco, that carries through to the palate. Medium bodied with a rich fullness and a lingering finish.