ATLANTA (FOX 5 ATLANTA) - Yacht reviewer HushHush: Ever dreamed of living on a yacht? HushHush, a London-based company, wants to hire someone to do just that. The company, which calls itself “the world’s leading luxury shopping marketplace,” is looking for someone to spend a week living on different yachts to review them for the website. The lucky person will get paid about $1,300 for each review.
If you want to apply for the job, head to hushhush.com/yacht-tester/.
Burgers With Buck Biltong Bar: Three words for you… Monkey. Gland. Sauce.
Much like you are probably intrigued, so was #BurgersWithBuck. For the record, the sauce contains no monkey and certainly no primate glands. Whew, right?
Monkey Gland Sauce is a tangy condiment in South Africa, similar to a BBQ sauce. It is ketchup based, and contains brown sugar, onion, garlic, mustard, and apple cider vinegar. There are varying recipes and varying accounts of the origin of the name, Monkey Gland Sauce. Search the internet at your own risk.
Don’t let the name fool you or bother you, monkey gland sauce is tasty, and it is a big part of the rather big, signature burger at Biltong Bar, known as the BB Burger. It begins with two, four-ounce patties of certified Angus beef (a chuck, short rib, and brisket blend) that is cooked on a flat top. It is topped with caramelized onions, cremini mushrooms, Applewood smoked bacon, Monterey Jack cheese, and the aforementioned monkey gland sauce.
Biltong Bar has been described as a South African gastropub specializing in street food. There are now two locations in Atlanta, the original at Ponce City Market and the location #BWB visited in Buckhead. They also feature all natural, dry aged beef jerky, or as they call it in South Africa . . . biltong.
From their website… “What is “biltong”, you ask? Biltong is a traditional South African snack, something you’d find natives eating out of a paper bag while strolling the streets. It’s the South African version of beef jerky – all natural, air-dried, packed with protein and cut from the best meat. Whether it’s beef, ostrich, venison or elk, served by the slab or fresh sliced, it’s preservative free, dried right here in Atlanta and is easily enjoyed on its own or on top of some of your favorite snacks.”
Great news for you loyal burger lovers who read this far into the web story… the BB Burger as well as the pother burgers on the menu are half-price all day on Mondays. As usual, #BWB has got your back.
For more information on Biltong Bar including their menu, locations, and specials, go to their website, http://biltong-bar.com/ .
Mother's Day cooking with STK:
If you're wanting to make a meal to impress your mom this weekend, this is it.
Lobster mac and cheese is sure to be a hit.
Chef Jonathan Mercado from STK Atlanta joined Good Day to showcase the recipie, which is a flavorful mix of five cheeses and a tasty lobster claw.
STK’s Lobster Mac and Cheese
- 8 oz butter
- 1 tbsp garlic, fine chopped
- 1/2 cup diced onion
- 1 tbsp thyme
- 8 oz all-purpose flour
- 16 oz whole milk, warmed
- 1 lb sharp white cheddar, grated
- 8 oz fontina grated
- 8 oz asiago, grated
- Salt and white pepper
Cook the butter until melted and foamy. Add the garlic, onion, and thyme and brown slightly. Add the flour and whisk to combine. Cook out the flour for 5 minutes until fragrant, stirring constantly. Slowly whisk in the warm milk in batches until combined. Add the cheese in batches and stir to combine season with salt and pepper. Cool and label.
Mac and Cheese
Portion all per serving:
- 4 oz mornay sauce
- 2 oz milk
- 4 oz elbow pasta (cooked)
- 2 oz lobster bisque
- 2.5 oz poached lobster meat
- 6 oz shredded sharp white cheddar cheese
- 3 oz grated parmesan
- 1 ½ oz shredded gruyère
Mix the three different cheeses in a bowl and reserve. Heat the mornay sauce and milk. Add the pasta. Add half off the cheese mix. Place the hot mixture in a baking dish, cover with the remaining shredded cheddar, and place in oven on broil to golden brown.
- 3 pound lobster bodies, rinsed and clean (no guts, no gills)
- 1 large Spanish onion, peeled and sliced
- 1 bunch leeks, rinsed and sliced
- 1 carrot, rinsed and sliced
- 1 tbsp. tomato paste
- 1 stalk of celery, rinsed and sliced;
- 1 head of fennel, rinsed and sliced/ rinsed and sliced stems;
- 1 cup sherry wine
- 4 qt. water
Roast lobster bodies until golden brown. Sweat all vegetables with wine until translucent. Caramelize tomato paste. Place all ingredients in a large stockpot, bring to a boil, lower flame and simmer for about 3 hours. Use a large hand mixer to puree. Strain through a fine chinois and place in a stockpot. Reduce by half. Yields about 2 quarts finished product.
- 1-gallon half -reduced stock
- 1 qt cream
- 1 tbsp. sriracha
- 1 tsp. lemon zest
- Salt and pepper
Heat up the cream and reduce by half. Add the reduced stock. Add the sriracha, lemon zest, salt and pepper.