In between Chicago and Milwaukee, a joint topping bacon-wrapped filet mignon with a hot conch salsa; In Cleveland, an old nightclub fresh smoking salmon - for a salmon BLT; And in East Amherst, New York, a local favorite doing all kinds of burgers - even cheeseburger soup.
Establishments Featured:
Parkview Niteclub
1261 West 58th Street
Cleveland, OH 44102
216-961-1341
www.parkviewniteclub.com/
The Shanty
38995 N US Highway 41
Wadsworth, IL 60083
847-336-0262
www.theshantyrestaurant.com/
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| Grover's Bar & Grill |
Grover's Bar & Grill
9160 Transit Road
East Amherst, NY 14051
716-636-1803
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1 comments:
Cheeseburger Soup:
3 Tbs butter
1 pound ground beef
Seasoning salt - about 1/2 tsp
4 tsp Chicken base
16 oz water
1 pint half and half
1 lb. of Velveeta, cubed (cheese sauce used on show)
1 large onion, chopped
2 med tomatoes, chopped
2 cups Iceberg lettuce, chopped
Salt & Pepper to taste
¼ cup flour mixed with ¾ cup water (for thickener)
In a large pot, melt butter and sweat onion until translucent. In another pan brown ground beef, season with seasoning salt and pepper and cook until browned and a bit crispy, drain and save. (If you move the meat a lot while browning, the meat will not crisp.)
Add your chicken base and water to the large pot, Add half & half, then add flour slurry while stirring, bring to boil scrapping bits off the bottom. Reduce heat to low. Add cheese, stir. Add browned meat. Cook and stir until all the cheese is melted, not boiling.
Season to taste. Add the tomatoes and lettuce, stir and serve. Pasteurized processed cheese sauce in a jar is available at your grocery.
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