Up until the last minute, I was thinking that I would be cooking lobster for dinner tonight, but at the last minute we changed to lamb burgers. We did the partially because I couldn't get my head around what I wanted to do with the lobster and partially because I may have been a little "slow" today after a long night of poker with some friends.
On the burgers I used some of the caramelized red onions left over from dinner last night and the bacon from breakfast today. Leftovers rule!!
As well, Mary, who was much more motivated than I was this evening, decided we'd do bread pudding on the grill. We used a recipe from Food Network, put it on some aluminum foil, closed it up and cooked it for about 35 minutes on an indirect heat.
I'm a firm believer that bread pudding isn't complete without a bourbon, raisin sauce over the top, so I whipped one up and cooked in our now regularly used Coleman camping cookware. When I was just out of college I worked at One Market Restaurant and the pastry chef once told me that she had the most important job in the whole place because you can screw up the meal, but if you nail the dessert, the customer will always walk out happy. We nailed this dessert and everyone walked out happy.
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