Dinner was smoky whiskey hot wings , BLT burgers with Special Sauce (recipe follows), Polish-style hot dogs, and corn on the cob—my mom likes it best brushed with melted butter and topped with lots of parsley, salt, pepper, and Parm.
BLT burgers: The burger was our own blend, a mixture of sirloin a little bit of chuck and a little bit of brisket. But if you want a fattier burger, do all chuck; if you want a steakier burger, do all sirloin—or you can make your own meat grind. We had 6-ounce burgers flavored with just Worcestershire sauce (1 to 2 tablespoons per pound of meat), grated onion (2 to 3 tablespoons per pound of meat), salt, and pepper. John grilled the burgers and we topped them with bacon, lettuce, tomato, chopped red onion, and Special Sauce.
- 3/4 cup sour cream
- 1/4 cup buttermilk
- 3 tablespoons ketchup
- 1 tablespoon hot sauce
- 2 rounded tablespoons pickle relish
- Salt and pepper
- 1/4 cup chopped mixed fresh herbs (chives, parsley, and thyme)
Combine all the ingredients and refrigerate until ready to serve.
Polish-style hot dogs: Our friend Kappy sent us dogs from Chicago. We griddled New England–style dog rolls with a little bit of melted butter brushed on them and then topped them with lightly caramelized onions, My Sweet & Spicy Pickles (page 80), lots of Plochman’s mustard, and some sport peppers.