I’ve mentioned that grinding meat is therapeutic. So my first day back in the kitchen after vacation, I took a little time out when I discovered there was not enough ground beef for the burger night special. Fortunately, we butcher all meat in house and always have scrap meat laying around.
House ground skirt, ribeye, and tenderloin steak with nueskes bacon. Stuffed with blue cheese and served with onion jam, mustard aioli, lettuce, tomato. Boom!