On the stovetop, in a large pot heat 1 quart each of vegetable oil and peanut oil to 375☏. Whisk the flour batter continuously while pouring in the beer and vodka mixture. Whisk until thoroughly combined.Ĭombine ¾ cup of beer with ¼ cup of vodka in a measuring cup. In a bowl, add 1 cup of cake flour, ½ cup of cornstarch, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and an optional shake of paprika. Place the membrane-less onions on a parchment-lined baking sheet. Once thawed, gently peel off the inner membrane of the onion. Once frozen, place into a large bowl filled with tepid water. Place into the freezer until frozen solid, at least 1 hour. Separate them into rings and spread them out onto a parchment-lined baking sheet. Start by slicing 2 large Spanish onions into thick slices. Mix until combined and cook over medium heat, stirring constantly, until it has thickened into a cheese sauce. Optional, but you can add a dash or two of hot sauce. Into a small saucepot, add 1 can of evaporated milk and the cheddar cheese-cornstarch mixture.
Toss 8 ounces of grated sharp cheddar cheese with 1 tablespoon of cornstarch. Partially cover letting simmer over low heat for 60-90 minutes.Īfter the chili’s finished cooking, add kosher salt and freshly ground pepper to taste. Mix to combine and bring to a bare simmer. Mix to combine and saute for additional 1-2 minutes.Īdd 1lb of ground beef, breaking into small pieces and saute for 5-7 minutes or no longer pink.Īdd a 28oz can of crushed tomatoes along with ¼ cup of water. Happy Belly Burger is open Tuesday through Friday from 11:30 to 7:00pm.Start by sauteing 1 large white onion for 3 minutes, then add in crushed garlic, 2 tablespoons of chili powder, 1 teaspoon of cayenne powder, 1 teaspoon of sweet paprika, and 1 teaspoon of oregano.
Marla, Vinnie, and Bambie stop their running just long enough to get a quick photo together. The menu consists of, not only nine different burgers, but also sandwiches, appetizers, beverages, and a children’s menu. She would comment, between each bite, that the burger she ordered was a “real meal”. I shared a table with a women who had come up from Eugene just to attend the opening affair. It was juicy, with fresh ingredients and with just the right amount of “Happy Sauce”. When it arrived at my table by a still-smiling Marla, I dove into the warm burger. There it states that paying with cash is rewarded with a 4% discount. However, when I went to pay for my order, the amount was less than the menu stated. “Well”, she said, “people just started to pour in while we were still running around getting ready to open.” Herald photo Despite the pace, Vinnie keeps a smile on his face.īambie told me that before opening for the day, they had inadvertently left the front door unlocked. Vinnie moves so quickly between the grill, checking the most recent order, and dashing around for ingredients that you wonder how he has the energy. She also runs back and forth to the back room for supplies as needed. “The wait would be so long with all the customers waiting inside as well” she said.īambie’s mother, Marla Hillman, puts the orders together, making sure that they are complete. After just a few orders, she admitted that she had to ask customers to hold off on phone orders. Bambie said that, upon opening the doors, the phone started to ring off the hook simultaneously. Restaurant work is not for the faint of heartīambie is seen only as a blur as she moves quickly between taking orders, filling orders, and answering the phone. You know that your food is made fresh because the grill is just across the counter where Vinnie can be seen smashing burgers, grilled onion and mushrooms, and keeping an eye on the deep fryer filled with French fries. Naturally, the senses are smacked with the smell of burgers on the grill. Marla Hillman, background, Bambie’s mother, assists in all phases of the kitchen. Herald photo Vinnie Maxwell mans the grill at Happy Belly. Upon entering the building, located at the corner of Hills Street and Highway 58, you are greeted by a bright and cheery interior. herald photo The bright, clean interior and the general atmosphere is appealing as you enter Happy Belly Burger. By the time I got there, the lot was full, so I parked on the adjacent street. Brightly colored flags flew from the parking lot announcing “BURGERS”. Display & Classified Ad Rate Informationīy GEORGE CUSTER/Editor - Vinnie and Bambie Maxwell had their grand opening of Happy Belly Burgers to the public yesterday.Contact Accounting at Highway 58 Herald.Our Team: Meet the Highway 58 Herald Founders.Submit a Death Notice, Funeral Plan or Obituary.Submit a Church News Brief or Directory Information.Restaurant directory for Highway 58 communities.
0 kommentar(er)
