Burger King

Tonight we continued our week long celebration of carbs with our friends Brent and Sharla.

Brent will forever be known as the Burger King. Brent dazzled us with his culinary skills tonight. He made glazed burgers, homemade fries, and made from scratch aioli (just like the Europeans). Everything was wonderful.Even though it didn't make the picture, we did have bacon for our burgers and Jason was ecstatic.

We asked what we could bring, and they said "nothing." Of course, we had to bring something, so we brought Monkey Munch (see earlier post) since we still have 15 pounds of this stuff left. It was a great night.

Brent's Smoky Glaze:
1/3 cup light corn syrup
2 tablespoons Worcestershire
2 tablespoons ketchup
1 tablespoon instant coffee crystals
2 teaspoons brown sugar

1. Mix ingredients in a small sauce pan and bring to a boil over medium heat

2. Once glaze starts boiling, remove from heat and stir in 2 tablespoons of butter, & you're done.

Brent's Roasted Garlic Aioli:
1 head of garlic (roasted in the oven - 1 hour @ 300 degrees)
3/4 cup of mayo
1 teaspoon cider vinegar
3 tablespoons chives (can also substitute parsley, cilantro, thyme, etc...)
salt and pepper to taste

1. To roast garlic, cut off the top of the head of garlic, exposing the cloves

2. Wrap garlic in tin foil with salt, pepper and about 2 tablespoons of olive oil

3. Bake at 300 degrees for an hour

4. Squeeze garlic into a bowl and mash into a paste

5. Add other ingredients and mix together -- feel free to use a food processor for this part

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