Dinner Brought to You by Roy Rogers, Martha Stewart, Julia Childs, the Bealeton Farmer’s Market, My Sister, and Me!
My sister and I spent a week together relaxing and doing what we like to do best–chatting for hours; touring Main Street in Warrenton, Virginia; browsing through antique shops; shopping at the Bealeton farmer’s market; and cooking the fresh fruits and vegetables we purchased there. I took the opportunity to introduce my sister to my copycat version of Roy Rogers Double-R-Bar burgers. I haven’t seen a Roy Rogers restaurant in years, and I really had a craving for a good, ole’ Double-R.
My sister whipped up a batch of green beans almondine ala Julia Childs and I whipped up a batch of Mexican corn on the cob ala Martha Stewart. The burgers were fabulous–we topped them with shaved ham, cheddar cheese, BBQ sauce, mild horseradish sauce, and coleslaw–and the green beans and corn on the cob were out of this world. We rounded out the meal with the best cantaloupe we’d had all season. It was such a fabulous late summer meal that I just had to share it with all of you.
There’s still one more week before summer is over and the kids have go back to school. If you’re looking for a fabulous Labor Day meal to share with your family or friends, this combination is a must try. Recipes are provided below.
Copycat Double-R-Bar Burger Ingredients
- Lean ground beef
- Shaved ham
- Sliced cheddar cheese
- Barbeque sauce
- Mild horseradish sauce
- Coleslaw (optional)
- Hamburger buns (I used Martin’s potato buns–my fave)
In a large skillet, cook the burgers over medium heat until they cooked medium well (no pink in the center). Top the burgers with two slices of shaved ham and a slice of cheddar cheese. Cover and allow the cheese to melt. Place on buns and top with BBQ sauce, horseradish sauce, and coleslaw.
Green Bean Almondine Ingredients
- Fresh, whole green beans
- 3 tablespoons butter
- 1 cup slivered almonds
- Salt and pepper to taste
Clean and snap the ends off of the green beans. Cook in a skillet with a small amount of water until the beans are crisp tender (about five minutes). Drain, remove from the pan, and set aside. Add the butter and slivered almonds to the pan. Cook, stirring constantly, until the almonds are golden brown (about three minutes). Add the green beans back to the skillet; stir to coat. Cook until heated through.
Mexican Corn on the Cob Ingredients
- Grated Parmesan cheese
- Corn on the cob, husks removed
- Coarse salt and freshly ground pepper
- Chili powder
- Lime wedges
Rub the corn with butter then sprinkle with salt and pepper. Wrap each ear in plastic wrap. Microwave until crisp tender (about 1-2 minutes for two ears). Remove plastic wrap. Brush corn with mayonnaise and roll in Parmesan cheese to coat. Sprinkle with chili powder. Serve with lime wedges. Enjoy!