Our Favorite Hamburger Recipes – Photo Gallery | SAVEUR.
There is nothing at all like a good burger and with the warm weather a burger makes a great meal to make outdoors or indoors. To try some different burger options, check out this article from Saveur Magazine with several different, new and tasty burger options. Check it out!
I would love to have a great steakhouse meal now and then, but the steakhouses in New York City (which is about 45 miles away from us) are just too expensive and there just are not very many quality steakhouses in the area that we live that are affordable to the average family anymore. Sure, it’s a treat to go out and have a nice dinner once in a while, but it is also great if you make something similar to that experience all on your own at home and without the benefit of having a gas or charcoal grill to use. Even with a good grill, you never are really going to get the same type of steak you get at a good steakhouse unless you are spending a fortune for some quality aged beef and have a professional-grade oven that can get the heat cranked up to 800 degrees to get that great sear you need. So for the rest of us, there are still options to get a great meal for yourself. The New York Times recently had an article in their dining section regarding making a good steak at home and it can be a lot easier than you think with this recipe. It just takes some time and paying attention and you can make your own great steak and potato meal.
Steak with Maitre D’Hotel Butter and Mock Frites
For the Potatoes:
Kosher salt
8-12 new or baby potatoes
3 tablespoons canola oil
For the Maitre D’Hotel Butter:
6 tablespoons butter
2 teaspoons fresh thyme leaves, minced
1 small shallot, peeled and minced
1 teaspoon freshly squeezed lemon juice
Splash of Champagne or white wine vinegar
For the Steak:
2 pounds beef steak, such as boneless rib-eye, approximately 1-inch thick
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
Preheat the oven to 450 degrees. Set a large pot filled with salted water on the stove. Add the potatoes, turn the heat to high and cook, gently boiling, until the potatoes are softened, about 12 to 15 minutes. Drain the potatoes and dry them well.
Oil a sheet pan with half of the canola oil and put the potatoes in the pan in a single layer. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than 1 inch. Drizzle the rest of the canola oil over the smashed potatoes and place the sheet pan on the top rack in the oven and allow them to roast until the exteriors are golden and crunchy, about 20 to 25 minutes. Add salt to taste.
For the butter, place the butter on a cutting board and, using a fork, cut the thyme, shallot, lemon juice and vinegar into the butter until the butter is creamy and smooth. Scrape the butter together with a chef’s knife and form it into a rough log. Roll the butter tightly into a sheet of plastic wrap and refrigerate until you are ready to use it.
As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet (or 2 if your steaks are very large) over high heat and let the skillet sit for a few minutes until it gets very hot.Pat the steaks dry with paper towels to absorb any exterior moisture. Shower the steaks aggressively with salt and pepper on both sides. Add the canola oil to the pan and shake the pan to distribute the oil evenly. The oil should almost immediately begin to smoke to let you know the pan is ready. Place the steaks in the skillet and allow them to sear, unattended, for 4 minutes, until they have developed a good crust on one side. Turn the steaks over and cook for an additional 3 to 6 minutes for medium-rare. Remove the steaks to a warm platter to rest. Top each steak with a tablespoon of the compound butter.
Remove the potatoes from the oven and season them with salt and pepper to taste. Place 2 or 3 potatoes on each plate alongside a steak. Top each steak with pats of the butter and serve.
You really need to make sure your pan is very hot before you put the steaks in to make sure you can get a good crust. You also want to make sure you have gotten rid of any surface moisture from the steaks so they are not just steaming in the skillet but cooking to get a good sear. The steaks came out perfectly (of course you can always cook them longer to your particular liking, just keep a close eye on them so they don’t overcook) and the potatoes were perfect, crisp and crunchy just the way I like them. I used New York strip steaks since that is what was on sale when I got steaks and they worked out well. You can serve this with any traditional steakhouse recipe, like creamed spinach or asparagus, and having some nice bread to go along with it or some dinner rolls can really round it out for you. I made some corn on the cob and sautéed some mushrooms and onions to go along with the meal and used some of the steakhouse bread I had in the freezer. The butter is great not just on the steaks but on everything else you might serve as well.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Making a pot roast dinner is always a family favorite for us. I can remember the days of having a pot roast when I was a child and just the smell of it cooking was enough to make you feel good and you could not wait for dinnertime. Pot roast takes a long time, but with this recipe most of the work is done before the cooking and then you have four hours or so to do other things, relax and wait for the wonderful meal to come. This recipe from America’s Test Kitchen is a really simple one and is a little bit different from the pot roast recipe I have posted in the past. With this recipe you let the meat cook for several hours without having to turn it every 30 minutes like I have in the past.
Classic Pot Roast
Sprinkle the pieces of meat with 1 tablespoon of kosher salt (1½ teaspoons if using table salt), place the meat on a wire rack set in a rimmed baking sheet, and let the meat stand at room temperature for 1 hour.
Burritos are one of those things that are great for breakfast, lunch or dinner because you can really put anything you want inside one to make it work for you. They are easy to make and take no time at all and you can even make them ahead of time and reheat them if you need a quick meal. I decided to jazz up our burritos meal last night by making some surf and turf burritos, not using lobster meat and filet mignon of course, but opting for shrimp and some skirt steak that I had placed in some carne asada marinade. The simple marinade makes a big difference with the skirt steak as it adds great flavor to the meat and helps to break it down some to make it easier to slice and eat. If you are going to use a skirt steak or flank steak for this, you want to make sure you use a marinade along the way.
Carne Asada Marinade
1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 cloves garlic, minced
1/3 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1/2 teaspoon dried oregano
1/2 tablespoon black pepper
1/2 bunch cilantro, chopped
1/4 cup olive oil
2 pounds skirt or flank steak
Combine the orange juice, lemon juice and lime juice in a large bowl along with the garlic, soy sauce, chipotle pepper, chili powder, cumin, paprika, dried oregano, black pepper and the cilantro. Slowly whisk in the olive oil until all of the marinade is well combined.
Place the steak between two sheets of plastic wrap on a solid, level surface and firmly pound the steak with the smooth side of a meat mallet so that is a thickness of about 1/4-inch. After pounding the meat, poke the steak all over with a fork. Add the meat to the marinade in the large bowl, cover the bowl and allow the steak to marinade in the refrigerator for 24 hours.
Heat a grill pan or cast iron skillet over medium high heat and lightly oil the surface with vegetable oil or olive oil.
Remove the steak from the marinade and cook until your desired doneness, about 4 to 5 minutes per side for medium-rare. Discard the used marinade. When the meat is cooked to your liking, remove the steak from the grill pan or skillet and let it rest for 2 to 3 minutes before slicing thinly across the grain.
You could simply serve the meat this way with a couple of nice side dishes and you would have a great meal, but I decided to incorporate the steak into our surf and turf burritos for an extra special treat for dinner.
Surf and Turf Burritos
6 large, 10-inch flour tortillas
1 cup sour cream
1 cup guacamole or 1 avocado, peeled, pitted and sliced thinly
1 cup shredded Mexican blend cheese
2 pounds Carne Asada, sliced thinly (see above recipe)
1 pound medium shrimp, peeled, deveined and cooked, chopped
1 cup salsa or pico de gallo
On a flour tortilla, spread a layer of sour cream, then a layer of guacamole or sliced avocado and then layer liberal amounts of cheese, carne asada, shrimp and salsa or pico de gallo. With wet fingertips, fold over the sides of the tortilla and roll it up. Repeat the process until you have filled 6 tortillas.
Place the rolled burritos in a hot skillet or on a medium-hot grill. Cook the burritos until they are golden brown on both sides, about 6 minutes total.
These were really good and very filling. The great flavors of everything combined were awesome and you can make a fancy sounding and great tasting meal in just minutes with this recipe. Of course, you could probably use filet mignon and lobster if you really wanted to, but for burritos this is ideal and tastes great. I also made some Tex-Mex rice and beans to go along with the meal and I will post the recipe for them tomorrow. This recipe is definitely one we will be having again since we all loved it.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
I look forward to getting Cook’s Country in the mails every two months more than any other magazine. They always have great recipes to try and most of them are really easy to make and give you meals with great flavor in no time at all. When I got the April?May edition of the magazine recently I saw a bunch of recipes that I immediately wanted to try out but I figured I would give this one a try first. It os for steak tips with tomatillo salsa and refried black beans. It is very simple and elegant and has all kinds of great tastes going on.
Steak Tips with Tomatillo Salsa and Refried Black Beans
1 pound tomatillos, husks and stems removed, rinsed, dried and halved
2 jalapeno chiles, stemmed, seeded, and minced
1/2 cup minced fresh cilantro
2 garlic cloves, minced
Salt and pepper
1 1/2 pounds sirloin steak tips, trimmed and cut into 1 1/2-inch pieces
3 tablespoons vegetable oil
1 onion, chopped fine
1 teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed
Pulse the tomatillos in a food processor until they are coarsely chopped, about 8 pulses. Transfer the tomatillos to a fine mesh sieve set over a bowl and allow them to drain for about 5 minutes. Reserve 3/4 of a cup of the tomatillo liquid. Combine half of the jalapenos, 1/4 cup of the cilantro, half of the minced garlic, the drained tomatillos and 1/4 cup of the reserved tomatillo liquid in a bowl. Season the mixture with salt and pepper to taste and set it aside.
Pat the steak tips dry with paper towels and season the steak tips with salt and pepper. Heat 2 tablespoons of the vegetable oil on a large nonstick skillet over medium-high heat until it is just smoking. Cook the steak until it is browned all over and the meat registers 125 degrees (for medium-rare) on an instant read thermometer, about 6 to 8 minutes. Transfer the meat to a plate and tent it loosely with aluminum foil. Add the remaining 1 tablespoon of oil and the onion to the now-empty skillet and cook over medium heat until the onion is just softened, about 2 minutes. Add the cumin, the remaining jalapeno and the remaining garlic and cook until it is pregnant, about 30 seconds. Add the black beans and the remaining 1/2 cup of the reserved tomatillo liquid. Using a potato masher, coarsely mash the beans. Cook, stirring occasionally, until the mixture is thickened, about 3 minutes. Stir in the remaining 1/4 cup of cilantro. Season with salt and pepper to taste. Serve the steak with the beans and tomatillo salsa.
I really loved the flavor of the tomatillo salsa and the black beans were a perfect complement to the steak tips. Everything had great taste thanks to the tomatillos and since there are only a few ingredients in this meal you can get everything done in under 30 minutes. You could certainly use another cut of meat if you did not have sirloin steak tips. I think you could cut up a London broil or other steak and it will work just fine with this meal. Either way, it’s a good quick meal to make during the week when you need something fast. Serve it with a side salad and you are good to go. As you can see from the picture, this is before I added the tomatillo salsa, which I actually served on the side of the steak and beans because Sean wasn’t too thrilled with the salsa. He thought it was too spicy, but I think it was just fine.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
There are some recipes that are classics that seem to get lost in the shuffle these days and you just do not see them around very often. Michelle had approached me not that long ago and said she really felt like having beef stroganoff for dinner one night. Now I had never made beef stroganoff before, and it is not hard to make at all, but I probably have not had any since I was a child. It just isn’t something I see around that often anymore or that a lot of people make at home. Anyway, there are plenty of recipes out there on the Internet and in cookbooks with various ways to make it, but I decided to stick to a very basic recipe that I found from Tyler Florence on the Food Network and give it a try.
Beef Stroganoff over Buttered Noodles
3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac or brandy
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles
Heat the beef stock with the carrot, 3 thyme sprigs, and the bay leaf in a large saucepan over medium heat. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons of the olive oil in a large heavy bottomed Dutch oven over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac or brandy and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 3 tablespoons of butter in the remaining 3 tablespoons of olive oil. Add the mushrooms, garlic, and the remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove the mixture from the heat and set it aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until they are tender. Drain the noodles well, toss them with the remaining 2 tablespoons of butter, and season them with salt and pepper to taste. Serve the stroganoff over the noodles; garnish the meal with more sour cream and chopped parsley, if desired.
That’s all there is to it really. you get nice, tender meat in a wonderful sauce that has the great flavors from the mushrooms, brandy and mustard to go along with the richness of the sour cream. Michelle and Sean both had theirs over noodles while I had mine over rice and there were plenty of leftovers for lunches during the week for everyone. It all comes together pretty easily and can make a nice meal during the week or for something different on the weekend.
That’s all I have for today. Check back tomorrow for more recipes to try out. Until then enjoy the rest of your day and enjoy your meal!
A Happy St. Patrick’s Day to you all! While for most people who think of Irish cooking as simply corned beef and cabbage and nothing more, I can tell you there are a lot of great Irish dishes you can try beyond that typical meal. There are some great meals you can choose from all over the Internet and I have posted a lot of Irish recipes on here, being he good Irish boy that I am. I have always wanted to see the cuisine beyond the corned beef and when Michelle and I went to Dublin we got to see, smell and taste a lot of different things. So if you are looking for some things to try this St. Patrick’s Day, here are some Irish meals I have posted on the blog that you can check out, including the classic corned beef and cabbage.
Irish Cream and Coffee Cookies
Dark Chocolate Guinness Cake with Bailey’s Buttercream Frosting
Irish Mussels in Guinness Cream Sauce
Corned Beef and Cabbage in the Pressure Cooker
There are also lots more great recipes out there on the Internet that you can check out from some great sources if you are looking for something a little different. I will be making the corned beef and cabbage in the pressure cooker, along with some Colcannon, cabbage and the brown bread. Of course there will be Guinness and Irish coffee later on as well.
That’s all I have for today. Check back next time for some more great recipes. Until then enjoy the rest of your day, have a happy St. Patrick’s Day and enjoy your meal!
If you are looking for a good alternative for an Irish meal and do not want to make corned beef and cabbage, as millions of others will be doing tomorrow, you can try making this stew instead. Unlike a traditional American beef stew, and Irish stew is referred to more as a broth since the broth is clear and does not use beef stock like an American stew will use. The ingredients are very basic and easy to prepare and you come away with a great tasting stew full of vegetables and flavor without having to put a ton of work into the process.
Beef and Barley Broth
1 1/2 pounds chuck steak, trimmed and diced
1/3 cup pearl barley, rinsed
1/3 cup green split peas, rinsed
1 large onion, thickly sliced
1/2 teaspoon black peppercorns
3 carrots, halved lengthwise and sliced
3/4 cup turnip or rutabaga, peeled and diced
1 leek, rinsed well and thinly sliced
1 celery stalk, sliced
6 small potatoes, such as Russets or Yukon gold, peeled
1 1/2 cups sliced green cabbage
Salt
Put the beef, pearl barley and split peas in a large saucepan with the onions and peppercorns. Pour in enough cold water to just cover the contents of the pot. Slowly bring the water to a boil, skimming off any foam, then reduce the heat, cover, and simmer gently for about 1 1/2 hours.
Add the carrots, diced rutabaga or turnip, leek and celery to the pan. Season the mixture with salt and simmer for an additional 30 minutes. Add a little more water if the stew starts to look like it is getting too thick.
Meanwhile, put the potatoes in another large saucepan with water to cover. Add salt to taste and bring the potatoes to a boil. Cook the potatoes for about 7 to 10 minutes, until tender but not until they are disintegrated or falling apart. Drain the potatoes, return them to the pan and cover the pan with a clean dish towel and set them aside.
Add the cabbage to the meat saucepan and allow the mixture to simmer for an additional 5 minutes, or until the cabbage is just tender. Check the seasoning and add any salt or pepper needed to taste.
Ladle the stew into warm bowls. Place a potato in the middle of each bowl and serve.
This is a very simple recipe that yields a lot of flavor in a basic stew or soup. You get great taste from all of the vegetables and keeps things very simple for you. Some people cook the meat whole at first and then remove it from the pan, dice it up for individual portions into bowls and then ladle the soup over the meat, so do whatever is easiest for you. putting the potato in at the end is the traditional Irish way to do it and it is how we had it served to us in Dublin, but we actually put the potatoes in with the stew itself and a few other vegetables we had on hand as well. We made a large pot of this when we made it so there was plenty leftover to use for those colder days that come along.
That’s all I have for today. Check back tomorrow for another recipe. If you are looking for some Irish recipes for tomorrow, I have lots to choose from here so just type in what you are searching for in the search box and you can get lots of great choices. Until then, enjoy the rest of your day and enjoy your meal!
I am pretty sure I could just survive on sandwiches and hamburgers. Sure, it may not be the best thing for my health overall, but what is not to love about wither one. I guess when you think about it the burger is really just another form of a sandwich, but to me burgers seem to stand in a class all of their own. There are so many different things you can do with a burger. You can use any type of ground meat or vegetables to make a burger, use all different types of bread or rolls and the toppings are virtually endless. Burgers can be made any time of the year as well, even though they taste a lot better when they are made over a grill. I make burgers about every ten days or so for dinner because it is an easy meal and we all enjoy them, but you need to do something once in a while to change things up. So today and tomorrow I will be posting recipes where I changed up the burger idea slightly to try something new. This first recipe is from Cook’s Country for their All-American burger. I adapted it to be made indoors, but you can easily do this out on your grill for that great flavor.
All-American Burger
1 1/2 pounds 80% lean ground beef
1 cup shredded cheddar cheese
8 strips cooked bacon, chopped fine
4 teaspoons yellow mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
Break the ground beef into small pieces in a medium bowl. Add the cheddar cheese, bacon bits, yellow mustard, Worcestershire sauce, salt and freshly ground black pepper. Using a fork, toss the meat and ingredients until everything is evenly distributed throughout the meat. Divide the mixture into 4 equal portions and lightly pack the meat into 1-inch thick patties.
With your thumb, make a small indentation into the center of each patty. Heat a grill pan or large skillet over medium heat and spray with nonstick cooking spray. Place the burgers on the grill pan or in the skillet, flat side down, and cook, without pressing on the burgers, for 3 minutes. Flip the burgers over and continue to cook them until your desired doneness without pressing on the burgers, about 3 to 6 minutes. Remove the burgers from the grill pan or skillet and allow them to rest for 2 to 3 minutes before placing them on a bum. Serve with any toppings you desire.
The indentation does serve a purpose. This will help prevent the burgers from rising in the center and leave you with a flatter, more even burger when your are done. These burgers have great flavor (though I didn’t put cheese in mine). Michelle and Sean loved the mix of the bacon and cheese inside the burger and you didn’t have to worry about anything falling out. I loved the Worcestershire sauce and mustard inside the burger for some great added flavor to the meat. I actually made a new homemade onion rings recipe to go with the burgers that I will share with you on Monday.
That’s all I have for today. Check back tomorrow for another take on a burger recipe. The next one will involve a pork burger and I think you will like it, so check for that one .Until then, enjoy the rest of your day and enjoy your meal!
On to the entrees! I made a pretty simple entrée for Valentine’s Day that you can make any time you want a nice steak for dinner, whether it is a special occasion or not. This simple recipe comes from Williams-Sonoma and makes a great steak with a nice pan sauce using some of the wine we had with dinner. I also added in a couple of lobster tails and I will share that recipe right after this one for the steak.
Rib-Eye Steak with Pan Jus
1 rib-eye steak, 18 to 20 ounces and about 1 1/2 inches thick
Kosher salt and freshly ground black pepper
1 fresh rosemary sprig
1 tablespoon olive oil
1/4 cup dry red wine
1/2 cup beef or chicken stock
2 small fresh thyme sprigs
Preheat the oven to 400 degrees. Season the steak generously with salt and pepper. Pick the rosemary leaves from the stem and press them into the steak. In a ovenproof skillet or saute pan set over medium-high heat, warm the olive oil. Let the oil get quite hot but before it starts to smoke, sear and brown the steak on one side for about 1 minute. Turn the steak over and sear the other side for about 1 minute. Use tongs to hold the steak upright and sear the sides, about 1 minute per side.
Transfer the pan to the oven and roast the steak for 10 to 12 minutes for medium-rare, or until it is done to your particular liking. Press the center of the steak to gauge doneness; it will have some give for medium-rare, more firmness for medium. Transfer the steak to a cutting board, cover loosely with aluminum foil and let the steak rest for 10 minutes.
Meanwhile, add the wine, stock and thyme sprigs to the drippings in the pan and place the pan over medium-high heat. Be careful not to burn yourself on the hot pan. Deglaze the pan, stirring with a wooden spatula to scrape up any browned bits, and simmer until the liquid is reduced by half. Adjust the seasoning with salt and pepper to taste. Remove and discard the thyme sprigs.
Using a sharp knife, carve the steak across the grain into thin slices. Arrange the slices on warmed plates and spoon the pan juices over the top and serve.
Admittedly, a steak this size is pretty darn big and not something you are going to buy very often, but for a special occasion it is a nice treat. Also, using a big, thick steak like this does help you cook things perfectly so it comes out just right and will not disappoint. You will likely have leftovers (we sure did, even with 3 of us eating) so you can use them for a variety of other meals afterwards. There is nothing quite like a really good steak with a simple pan juice, and this one came out just perfectly.
As an added bonus for the meal I had picked up some frozen lobster tails that were on sale and thought we would have them as well. Sean had never had lobster and wanted to try it, and I didn’t really want to buy whole lobsters, so this was a good compromise. Frozen lobsters are not always great and sometimes turn out rubbery so you need to be careful in thawing them and re-heating them for a meal, unless you are planning to use them for something like a bisque. Take them out of the freezer the day before and let them thaw in the refrigerator so they won’t be tough. I did a simple broil with a quick little marinade first for some added flavor.
Broiled Lobster Tails
3-4 frozen lobster tails, about 5 ounces each
1 medium onion, sliced
1/4 cup olive oil
1/2 cup fresh lemon juice
Pinch salt
1 teaspoon paprika
Wash the lobster tails and careful cut through the center membrane along the belly of the lobster to expose the meat.Place the sliced onion, olive oil, lemon juice, salt and paprika in a bowl and mix well. Place the lobster tails in the mixture and toss with the mix. Refrigerate the lobster tails in the mix in the refrigerator for 1 to 2 hours. Preheat the broiler for 10 minutes.
In a broiler safe dish, place the lobster tails with the hard shell facing down and pour half of the marinade over the lobsters. Broil the lobster tails for 4 minutes. Turn the lobsters so the shell is facing up and broil them for another 5 minutes. Turn the lobsters again, add the remaining marinade over the lobster tails and broil for 3 more minutes and then serve.
These were a nice treat and the marinade helped to add some nice color and flavor to the lobster meat. They were just the right size for the meal and did not come out overcooked, which I was worried about. They were quite tasty and Sean really enjoyed it for his taste of lobster, so I’ll have to look for when they are on sale again.
That’s all I have for today. Check back next time for some more recipes. I still have some dessert that we had for the night to share with you. Until then, enjoy the rest of your day and enjoy your meal!
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