1) Divide ground beef into 4 patties, sprinkle with salt and black pepper, and set aside.
2) Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and keep warm. Cook onion in the bacon drippings until lightly browned, about 10 minutes, stirring often; sprinkle with sugar during frying if desired. Set onion aside.
3) Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4) Open hamburger buns and place onto a baking sheet with cut sides up; toast under the broiler until browned, 1 to 2 minutes. Set buns aside.
5) Pan fry ground beef patties in the same skillet as onions until browned and the juices run clear, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a burger should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese onto each patty and allow cheese to melt.
6) To assemble, spread peanut butter onto bottom halves of buns; spread ketchup onto top halves. Top the peanut butter with pickle slices, cooked onion, burgers with cheese, a slice of bacon, several tomato slices, and about 1/4 cup shredded lettuce per sandwich.
Learn about the Negroni. Read about it, and learn how to make one. The story and recipe pf this now hugely popular Italian Cocktail was written about in bestselling cookbook author Daniel Bellino Zwicke long before most Americans (even Tony, not until 2005) could have dreamt of the cocktail in their WIldest Dreams, Bellino started drinking Negroni's on his first trip to Italy in June of the year 1985, a good 30 years before the APerol Spritz and Negroni Craze hit the shores of America, Daniel was drinking this now famous cocktail at the Caffe Giacosa in Florence Italy while visiting a girl he went to high-school with, and it's been a Love Affair ever since. With the Negroni, not that particular friend of Daniel's. And exactly 10 years later while making an exploratory trip on the Wine Bars (Bacari) of Venice, Daniel discovered the now uber popular Aperol Spritz while having a nightcap one night before retiring to his hotel in Venice, he stopped into a little bar, he saw some people drinking something and he asked the bartender what it was. The bartender said, "an Aperol Spritz," Daniel said he'd take one, the bartender made it, and so in January of 1995 he discovered the Italian Cocktail a good 20 years before it caught on like Wildfire in America to become one of the most popular drinks of the day (from 2017 on). Yes Daniel has long been quite the Trendsetter, being one of the first along with some high-school friends to wear Bowling Shoes off of the Bowling Alley and on the street, Daniel and his friends were doing this way back in 1975. It is said that Daniel created the Two-Shirt-Look, whereby Daniel started wearing one short over the other at the same time starting back in 1997. Daniel says, "If only I could have Patented the Look, I would have made a Fortune. It's a Damn Shame."
LEARN HOW to MAKE a NEGRONI by The CREATOR of BAR CICHETTI and "The TWO SHIRT LOOK" ???? Daniel Bellino Zwicke
The Negroni? A question? A question to some? Most of America probably. Many so-called sophisticates have been drinking this “The Negroni” quite a bit in the past 4 years or so. The truly sophisticated, worldly folks have known about them far longer. Me? I’ve been drinking this great Italian-Cocktail for some 28 years now. Yes, I’ve been drinking Negroni’s ever since my first at a Bar in la Bella Roma back in the Summer of 1985. Rome, “The Eternal City” is where I had my first, on that marvelous first trip to Bella Italia. I was quite a young man, and that trip was completely magical, discovering real Italian “Italian Food” for the very first time, I had my first true Bolognese, Spaghetti Carbonara, Coda di Vacinara, Bucatini Amatriciana, Gelato, and a true Italian Espresso, “Oh Bliss!” Yes it was. I saw The Sistine Chapel, Michelangelo’s Moses at San Pietro en Vincole (Saint Peter in Chains), I saw the Coliseum, The Roman Forum, The Duomo in Florence, Venice and The Grand Canal, Positano, Capri, Napoli, and so much more. Yes the trip was magical. It was magical hanging out at a Bar in the Piazza Popolo drinking my first Campari, and that first of a thousand Negroni’s, or more. Many American’s are just discovering its charms, “me and the Negroni,” we go way back; in Rome, Venice, , Positano, Capri, Verona, Bologna, I’ve had Negroni’s all over. And many in New York in restaurants and bars all over Manhattan, and Staten Island where I drink some of the best Negroni’s I’ve ever had, certainly in New York, at my buddy Pat Parotta’s house in Staten Island.
Pat pours an awesome Negroni, better than any bartender in the city. He makes them with love and when I go to one of his wonderful little dinner parties, that’s the first thing I have. It’s tradition for us now. Leaving my house in Greenwich Village,
I hop on the 1 Train and take it down to the Battery to the Staten Island Ferry
Terminal. I hop on the ferry, ride across New York Harbor, passing the gorgeous
Lady Liberty (The Statue of Liberty) along the way. I get off the ferry.
Pat picks me up at the terminal on the Staten Island side. We go to house, and I’m not through the door two minutes and he’s mixing up a nice one. A Negroni that is!
Well 2 that is, one for me, and a Negroni for himself. We drink great Italian Wine at those dinner parties, and some of Pat’s tasty food. But we always start it off with
our ritualistic Negroni’s alla Patty “P” and you should too.
1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin
1. Fill a Rocks-Glass or Highball Glass with Ice.
2) Add Campari, Sweet Vermouth, and Gin.
3) Stir ingredients. Garnish with a piece of Orange Peel or slice of Orange.
Note: Orsen Wells after discovering the Negroni while writing a screenplay in Rome, Welles wrote in a correspondence back home that had discovered a delightful Italian Cocktail, “The Negroni.” Welles stated, “It is made of Bitter Campari which is good for the liver, and of Gin which is bad. The two balance each other out.”
photo Daniel Bellino-Zwicke
The BELLINO NEGRONI
For me, this is the Perfect Negroni. The basic Negroni recipe calls for 3 equal
parts(1 oz.) each of Camapari, Sweet Vermouth, and Gin in a glass filled with
ice, and garnished with an Orange Peel. Forthe most perfectly balanced Negroni, I put in slightly less Campari (3/4 oz.), ¾ ounce of Gin, a little moreSweet Vermouth with 1 ¼ ounces, over Ice,
add a tiny spalsh of Club Soda
and Garnish with a good size piece of Orange. Voila! The Perfect Negroni. Enjoy!
THE NEGRONI is Excerpted From Daniel Bellino-Zwicke 's SUNDAY SAUCE