daily blue plate specials
Tuesdays 11:30 a.m.
til we run out (come early)
When we decided we wanted to do homestyle Blue Plate specials, this recipe was at the top of my list. And it didn't disappoint. It was an instant hit with local regulars and visitors alike. Why do they love it so much? My guess is that it's all in the sauce. We start with onions, bell peppers, and celery cooked down til they are tender, then mix in ketchup and brown sugar for a tangy but sweet kick. Half goes into the ground beef loaves to make them flavorful and moist and the other half gets spooned over in the last 5 minutes of cook time so we end up with a sticky, caramelized glaze that is my favorite part. It's the way my mom did it and I wouldn't do it any other way.
Wednesdays 11 a.m.
til 7:30 p.m.
I was lucky enough to live just outside of Pittsburgh, PA for 2 years while I was growing up and I remember lots of beautiful things about a city that I think doesn't get enough credit. But one of my favorite memories was a sandwich shop called Rudy's. Yum.
Feeling nostalgic recently #thanksCOVID we decided to make a sandwich that was Texan at its heart with the flavors I remembered. So we found a really good hoagie roll, took some thin sliced ribeye and the onions and bell peppers we love in our fajitas and topped it with melted provolone cheese. What we ended up with was an instant favorite that quickly became our Wednesday special.
Thursdays 11 a.m.
TIL SOLD OUT
I was always a white meat kind of girl, until my husband mentioned that he preferred dark meat. Hmmm...So I tried some skin-on thighs and was immediately converted.
Our Thursday Blue Plate special was born. Now we take 2 chicken thighs, season the skin with a variety of herbs, salt and pepper and then bake until the skin is crispy and the meat is tender and juicy. Add creamy mac and cheese and the veggie of the day for a meal that is about as homestyle as it gets.
Fridays 11 a.m.
TIL SOLD OUT
We are originally from East Texas where there is a lake or river just up the road from just about every town and lots of land owners stock their ponds, so getting good catfish wasn't a challenge. But when we moved here that changed, for good reason. So as we were planning out our specials we thought fish on Friday made sense and what else but catfish. Once we found a good product it was an easy decision. Catfish, battered and fried when you order it in cornmeal just like back east, with homemade hushpuppies and your choice of side. It's a basket of crispy deliciousness.
Everyone has their favorite burger combination, some simple, some kind of out there. I'm a mustard and pickles kind of gal. Once in a while, when we are comparing notes, we come across a combination that is pretty much universal. So when we were batting around ideas for a special burger, my daughter talked about her favorite and we all went hmmm...that sounds amazing. So we tried it and man, as hard as it was to admit it, she was right. The Cowboy Burger came to life with a bigger patty than the rest of our burgers, at a full half pound of 100% beef, plus grilled onions, melted cheddar cheese, bacon and some of our yummy BBQ sauce. It was so good we thought it deserved a free upgrade so it comes with our specialty onion rings to boot.