American, Beef, Burgers, Uncategorized

Mighty Fine Burgers- Austin, TX 

I’ve done quite a lot of posts on burgers on here, and rightfully so, because a really good burger is food for the soul. Most of my burger posts are more “complex” or “fancier” with add ons and specials. Well this post is about a good, solid, greasy, basic burger. And what a Mighty Fine Burger it is.

It’s your classic burger place, picnic like tables inside with white and red checkered tablecloths. The location we actually went to was in Round Rock, just outside of Austin. However, this burger joint got its start in Austin and they are proud of it. The Round Rock location has a really lovely outdoor space with a little play area for the kiddos, which is appealing for all the shoppers in close proximity. 

The staff was just lovely, asking how our day was and exuding a joyfulness that leads you to believe they enjoy their job. 

Another notable and unique part of Mighty Fine is the hand washing system. Technically you’re supposed to wash your arms up to your elbows and so at Mighty Fine they have a “spa for your hands”, a machine that when you put your arms into it are sprayed with soap and water and bristles brush around your arms and hands. They even include stickers so you can let everyone know of your clean arms.

Now the food! This burger really is classic, no fancy stuff just good fresh ingredients and delicious beef. A warm soft bun to encompass the deliciousness and you’re golden. Speaking of golden, the fries! Nice and crispy with a soft center and fun crinkle to it. I suggest adding their seasoned salt for some extra flavoring.

It’s voted the best burger in Austin and I have to say this was one good burger. A classic, an American staple, and they’re Mighty Fine.

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Baking Recipes, Beef, Mexican, Savory, Tacos, Uncategorized

Mexican Casserole

It’s taco night in your house, but you’re looking for something a little different to make than just plain old tacos. This taco Mexican Casserole from Recipe Diaries is not only easy and delicious, it’s a Weight Watchers entree, so if you’re following that program or take comfort in that it’s a healthy option then I highly suggest it! 

I tweaked the original recipe, just used it as a base and used up some peppers in my fridge! I browned the ground beef (you could definitely use turkey!) and drained that, meanwhile I only had frozen corn so I sautéed that in a separate pan. I chopped up red, yellow, and green peppers and onion and threw that in the beef pan with some oil just to get that cooking. 

After a few minutes I added the beef back and corn followed by the taco seasoning as instructed. Now the recipe doesn’t specify if you need to add water, like the taco seasoning says. The seasoning wasn’t really getting distributed though so I added a mere 1/4 cup of water and that helped to season everything in the pan. I added in the tomatoes, but sadly I didn’t have any jalapeños! So to improvise that heat I added cumin and sriracha along with salt and pepper.
 As I let that sizzle up a bit I prepared the casserole dish. I sprayed the dish and heated the oven to the instructed 350°. Now my casserole certainly wouldn’t accommodate the amount of tortillas the recipe says, so in total I only used four. They do overlap so still cut them in half. The rest of the recipe is perfect, cooking time was spot on and five minutes covered for the cheese was plenty time. 

I have had this as leftovers and a solid minute and a half in the microwave and it’s just as good. Some of the comments say that after freezing it they experience soggy tortillas (we don’t want soggy bottoms, right Mary Berry?), but I’m still curious to try freezing it. I’ll try to update the post after doing that, if I don’t eat it all first! Add your favorite toppings to the side and you’re golden! One thing I didn’t do was do a layer of sour cream, just because I don’t like sour cream, but I’m sure that layer in the casserole would make it delicious. Who knows, maybe that’s what causes the soggy bottoms after freezing! 

I hope you get a chance to make this recipe, it would be perfect for a potluck or picnic! Tacos condensed! Let me know how it goes for you and leave a comment, I would love to hear from my readers! Thanks for reading, happy cooking! 

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American, Beef, Burgers, Uncategorized

Twisted Root Burger Co- Waco, TX

If you’re a fan of Guy Fieri’s “Diners, Drive Ins, and Dives” then you may have seen this Dallas based burger joint on tv. That’s right, this burger place is so good America got to see a chef chow down on one of their burgers, and so did I. This is Twisted Root Burger Co

Originating in Dallas, chefs Jason and Quincy expanded to build nine other stores in just over seven years. There’s no question they know their stuff and know good food. The store in Waco has a cool vibe to it, very high ceilings where they could easily build a second story for more seating. With projections of music videos, a big bar in the center of the restaurant you can tell this Waco store is a hotspot for the college town. With so many burger options, many being similar to each other with small changes, a solid Texan burger was just calling to me, so Big Tex it was. Cheddar cheese, guacamole, fried onion strips and chipotle sauce makes for one pretty amazing burger. Another really cool thing about Twisted Root, which reminded me of Tim Love’s “Woodshed”, is they offer different game, from buffalo to elk to duck. Now don’t get your hopes up, I didn’t try any of them, but having those options makes for a wide demographic of people who do enjoy game. 

Back to the burger: The beef was cooked nicely, spices enveloping your taste buds. The cheese and guacamole worked together harmoniously, the onion strings a nice addition. The fries were delicious, they weren’t particularly crispy if you’re a crispy fry kind of guy or gal, but they were seasoned nicely and tasted delicious. Also at Twisted Root they have a pickle bar, different variations of pickles from classic dill to ranch. They are free, amazing, and free. How could you pass that up? I highly recommended getting a shake as well, especially the peanut butter brownie. Wow. From creamy ice cream to brownie chunks it was mouthwatering. Do it, just do it and get that shake. 

Twisted Root is a really great place to catch up with friends, grab an amazing bite to eat, and enjoy the Waco evening. It’s super easy to get to, right off I-35, and certainly would make for a special lunch on the way to Austin. Pull over and grab a great burger and shake from Twisted Root Burger Co. 

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American, Beef, boston, lobster, Seafood, Uncategorized

Rapscallion- Acton, MA

My one and only request to my parents when I came home for the holidays was to go to Acton. Not to Lexington, not Concord, Acton. Why you may ask? We’re going back to Table and Tap.

For those of you who may not have seen my previous post about Rapscallion should go read it now. It will help you better understand why this place is so incredible. Aside from the fact that the restaurant is housed in a farmhouse from the 1700s and that they make and serve their own beer, the food is out of this world and the staff is like family. 

The hospitality level at Rapscallion is truly amazing. They take care of you and make your dining experience special. They don’t just take your order and go on with their day, they talk to you and engage in conversation. They always make sure you have a drink and check in to make sure you’re enjoying your time, and not just by your one waiter/waitress. Several people, including  co-owner Peter Daniel, took the time to make sure our dining experience was memorable. This is one of the many reasons we go back to Rapscallion and recommend it to everyone. Peter and all of the wait staff are passionate about what they do and what they represent, that’s what sets Rapscallion above everywhere else. 

Along with the amazing service is the food! Everything coming from farm to table, from local farms, makes it much more special. I say we dive right in, I’ve got my crisp, light flagship Honey ale in front of me and ready to devour all the deliciousness. 

Now in my previous post I talked about the poutine, and it’s still a family favorite of ours, but we also decided to try the Fried Brussel Sprouts. Let me just say tasty. The brussel sprouts were cooked perfectly and the fry was spot on, it wasn’t heavy at all. It came with a maple cranberry aioli that only enhanced the vegetable. It was such a great combination of flavors and it didn’t take long for them to disappear. 

Now onto the main courses. Grab an Acton Ale and sit down because we have a Mac and cheese battle tonight readers! Lobster vs. Beef. 

First on judges table is the Pulled Beef Mac and cheese. What we have is Rapscallion’s Honey Ale BBQ beef, smoked white cheddar and  yellow cheddar with scallions and jalapeños topped with buttery breadcrumbs. I know, try to control yourself. It really was insane. The beef is on the sweeter side, due to their Honey ale braise, but this sweetness combined with the smoky savory cheeses was harmonious. The waitress had asked if I wanted extra jalapeños or the dish as it’s served and I should have asked for extra. There wasn’t a lot, which from a chefs perspective is smart because you don’t want to overpower the dish or the customers mouth. So, if you like spicy and are adventurous ask for extra jalapeños. The beef was tender and with the yellow and white cheddars the flavor combinations were delectable. 

Second up is the Lobster Mac and cheese. They are quite clever at Rapscallion, they took their lobster grilled cheese (love, read about it in my previous post!) and turned it into a more hearty choice. A great move because the reason we were first drawn here from the start was because of that menu item! I almost started crying again. Thanks to Table and Tap fontina and lobster is my new favorite combo. With that being said, this item has lobster cream as its base and herbed cream cheese in there too, and of course topped with breadcrumbs. They must have made their own lobster stock because the lobster cream enhanced the lobster flavor and it came across when you tasted the cream by itself. The cheese blend was out of this world and there were chunks of lobster throughout. I couldn’t stop eating it, it was like the grilled cheese, “I never wanted the taste to leave my mouth.”

Shall I reveal my favorite Mac and cheese now? Let’s keep reading to find out because we had to have dessert too! Rapscallion is probably the only restaurant I’ll get dessert from because I know it’s that good. Just like their dinner menu, the desserts are all homemade. We had trouble deciding what to get so we asked our sweet waitress her opinion, “chocolate mousse hands down” she said. “It’s a recipe that was left from the previous restaurant and we’re happy they left it with us.” Chocolate mousse it was then. And oh my gosh if you could take fudge and make it into a soft mousse this is it. It didn’t seem possible, it was so chocolatey and rich like fudge, but it wasn’t dense, it was light! Thank goodness for the previous restaurant and for chef Ian Michaud and sous chef Ryan Flisher for perfecting it.

Don’t worry, I haven’t forgotten while my mouth’s been watering. It’s time to reveal my favorite Mac and cheese! I’m sure you could guess, but hands down Lobster wins. Trust me you should get both and share with the family, but it was creamier and just that much more flavorful. 

At the end of the meal Peter Daniel came by again to thank us and talk to us, he seemed to recognize my parents from the many times they’ve been. Even if he didn’t he was incredibly gracious and eager to share his passion for Rapscallion Brewery (located in Sturbridge, MA) and Table and Tap. Once I came up with the courage to tell him about my extracurricular activity of blogging, he was curious and wanted to know more about it! He said the staff loves hearing good feedback and I know from day job it’s the best feeling, too. It was really cool, me being a quiet blogger, to have an owner curious about my blog and getting the opportunity to talk about food with him! 

So to everyone and the Daniel brothers at Rapscallion thank you, you’ve done it again. I can’t wait for March when I’ll be back in New England again, because Rapscallion Table and Tap will be the first thing on my to do list. I hope some readers take my advice and head up to Acton to experience the wonderful hospitality of the Rapscallion family.

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