Dinner » The Saucy Coq

WATERMELON SALAD WITH DATES & PISTACHIOS

Photo by The Saucy Coq

When was the last time you used your melon baller? Yeah, me neither. But my wife brought home a 1 kg bucket of Medjool dates and I was reminded of this salad I made last summer for a lobster dinner party at a friend’s place and never got around to posting.

Cold, crispy watermelon tossed with sweet Medjool dates and salty pistachios. This salad is very refreshing, sweet, salty and substantial! The total package. Goes fantastically well with BBQs! If you don’t have a melon baller, you can just cube the melon. Don’t sweat it. I don’t think it looks as nice, but it will impress nonetheless. The rose water is optional, but it adds a nice perfume and summer flavour to the whole thing.

WATERMELON SALAD

5 cups watermelon balls, chilled
6 Medjool dates, pitted and slivered
1/2 tsp sea salt
1 tbsp fresh lime juice
1/3 cup shelled pistachios, toasted and coarsely chopped
A tiny bit (1/8 tsp) rose water

This salad comes from Heidi Swanson’s vegetarian cookbook called Supernatural Everyday. It’s one of my favourite cookbooks in regular rotation and I’ve never made anything from it that I didn’t love.

Once the watermelon is balled or cubed, put it together with the dates in a large bowl. Stir the salt into the lime juice in a separate bowl and then drizzle it across the melon and toss well.

Put the melon and dates in the fridge for at least an hour before you serve, but preferably two hours. The colder the better as the melon will crisp up!

Just before serving, turn the salad out into whatever serving bowl you’ll be using and sprinkle with the pistachios and rose water.

Eat with spicy BBQ meat, burgers, seafood, chicken…anything really!

Enjoy!

FRIED TILAPIA WITH TURMERIC CRUST

Photo by The Saucy Coq

Thai food has been in heavy rotation in my kitchen since our recent 26 day trip through Thailand. This fried Tilapia has southern Thai influences with its heavy Turmuric marinade. Fresh chilies in fish sauce give it the salty, spicy kick that brings this to the next level!

TILAPIA WITH TURMERIC CRUST

2 tbsp chopped garlic

1 tbsp chopped shallots

2 tsp ground turmeric

1 tsp sugar

1 tsp fresh pepper

Pinch of salt

2 tbsp fish sauce

3 tbsp vegetable oil

2 or 3 fillets of tilapia (or other firm whitefish like catfish, snapper, halibut)

1 cup flour

2 fresh Thai bird chilies or 1 dried red chili

In a small food processor or in your blender, combine the garlic, shallots, turmeric, sugar, pepper, salt, fish sauce and 1 tbsp of the oil. Grind to a fairly smooth paste, stopping to scrape the sides a couple of times. You could also do this the traditional way and smash it up in a mortar and pestle. Combine the fish fillets with the turmeric marinade, turning to coat and let that fish soak up the flavours for 20 minutes or so. You can leave this for up to a day if you want to prepare the fish ahead of time!

Next you’re going to want to coat the fillets with flour, which will give them this nice golden brown crust in the end. Take the fish from the marinade and try not to lose what is sticking to the fish. Pour the flour in to a baking dish or bowl and lay the fillets in there, turning to coat. Shake off the excess flour and place on a plate. Heat the remaining bit of oil in a skillet over medium high heat, but don’t let the oil smoke. You can tell it’s hot enough when a drop of the marinade sizzles immediately in the pan. Add the fish fillets and cook for 5-7 minutes total, turning once in the middle of cooking to get a nice crust on both sides. If your fillets are quite thick, you’ll have to cook a few minutes longer.

This fish does fantastically well with a simple bowl of fish sauce spiked with fresh chopped chilies. If you can find one or two of those little Thai Bird chilies (about an inch long), slice them thin and toss em a third of a cup of fish sauce. Dried red chilies will suffice if that is what’s on hand.

Serve with a squeeze of lime and say g’night.

I chose to serve salt & pepper broccoli as a side dish.

PEAR CARDAMOM BUTTER

Photo by The Saucy Coq

“THIS IS NOT BUTTER” you might say if you were with a group of your snobby friends. Call it what you will, but this Pear Cardamom Butter is very, very good. Think apple sauce here, but more interesting.

You can make a butter from almost any fruit by just stewing it down with some liquid and sugar until it has reached a very thick consistency. Apple butter is likely the most common form, but this Pear Cardamom Butter is fantastic. You can have it with granola in the morning, serve it with pork chops or jerk chicken at dinner, or have it with peanut butter! What else would you use it for?

I found this recipe on www.shutterbean.com and tried it out last week to give to my sister for her birthday (Happy Bday Harmony!). I will definitely make it again, but might not cook it down so much as this recipe only gave me four (half-pint) jars full. I am not going to give a lesson on canning because there are much better teachers out there. Namely, Google.

Pear Cardamom Butter

6 pounds pears, peeled, cored and cut into 1/2 inch cubes
juice of 1 lemon
1 cup sugar
1/4 teaspoon kosher salt
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves

I use my Dutch Oven for jams and sauces, but use whatever you’re used to. Get a nice heavy pot on the element and fill it with all of the great smelling things that you’ve prepped. Pears, lemon, sugar, salt and all of the spices. Bring to a simmer over medium-high heat, stirring frequently. Lower the heat, and continue to stir. You really want the pears to break down, so try helping them along after about 15 minutes with a wooden spoon or potato masher.

After about an hour, remove the pot from the heat and blend the pears with an immersion blender in the pot until you’ve reached the desired consistency. My immersion blender actually broke (albeit a year ago) so I just used my blender. Save yourself the mess and use an immersion blender if you can.

Return the pear butter to the heat, and simmer over medium-high heat for 20 minutes longer, or until butter mounds on a chilled spoon.

Ladle butter into sterilized jars, leaving 1/4 inch head space. Check for air bubbles, wipe the rims and seal.

Place the jars in boiling hot water for 10 minutes. Note that you really don’t have to have all of the proper canning tools to do this. I only preserve things every once in a while so I just stick with using regular pots, kitchen tongs and a funnel. The only important step is to be sure you sterilize the jars properly. There are many sites out there to read up on the canning process if you like.

If you’re going to make just a fraction of this recipe to use within a couple of days, you don’t have to worry about the jarring process. Spoon into a nice serving dish and enjoy the fruits of your labour! Yes, I went there.

Buccatini with Meatballs. The Don Draper of Pasta Dinners.

Buccatini and meatballs is a classy spin on an old classic. I don’t think I’ve met anybody who does not like a good ol’ bowl of pasta and meatballs. For me, it’s one of those few meals that I crave if I go too long without. I guess that’s one of the defining characteristics of comfort foods in general…

But I have to say, this is one of the best bowls of pasta that I’ve had in a long time – at a restaurant or at home! In the past year or so, I’ve started to try and remember my favourite types of pasta. I still love the classics – spaghetti, linguini, penne – but there are so many interesting kinds, it’s easy to find a few other favourites. If you can get your hands on buccatini, I would highly recommend it. It’s basically just like spaghetti but with a hole in the middle, making it a tube.

I almost always have some of this tomato sauce in my freezer. It’s a good starting point for a pasta dinners and marinara sauces and can just be defrosted the day before.

The meatballs can be made ahead of time to save some trouble, or just thrown together before you start cooking – my typical M.O. The lemon zest in the meatballs here really brightens up the pasta and works perfectly with the bit of heat from the chilies.

Buccatini with Meatballs

For the pasta:

250 grams Buccatini

Tomato sauce (recipe follows)

1 cup mushrooms, cleaned and sliced

For the meatballs:

1/2 lb good quality ground beef

1 dried red chili

small pinch of cinnamon

2 garlic cloves, peeled and finely chopped

Sea salt & ground pepper

Small handful of freshly grated Parmesan

Zest of 1 lemon

Small handful fresh basil

To make the meatballs, mix together all of the meatball ingredients and form in to large marble sized balls. As I’ve said before, unless you’re making meatloaf, you do not need to mix the meat too much. Just fold it over enough times to incorporate the ingredients. The more you smash up the meat and play with it, the more dense it will cook. The idea is to get tender meatballs that fall apart, not mini-meatloafs. The same goes for rolling them – just enough to shape them. To help them hold their shape and to help you roll them, run your hands under cold water every few meatballs.

Once you’ve rolled the meatballs, add a little olive oil to your pan of choice and heat over medium-high. Cook the meatballs until they are browned on all sides (about 6-8 minutes). It is not necessary to roll and shake the meatballs around constantly. You want each side to get some colour, which means letting it sit without moving. You only need to roll the meatballs around 3 or 4 times for this step. When finished, remove to a plate with paper towel while you deal with the sauce.

If you’re using dried pasta, bring a large pot of salted water to a boil and cook to your liking. Buccatini, like all pasta, should be cooked to al dente.

Add the sliced mushrooms to the pan the meatballs were in and cook until softened, about 3 minutes. This is a good point to add more garlic if you’re so inclined. Otherwise, add your tomato sauce to the pan with the mushrooms and get your meatballs back in to the sauce. Allow the sauce to heat all the way through and wait until the meatballs are cooked through to turn off the heat, about another 8-10 minutes. Taste the sauce and adjust for seasoning if need be. You may want to add more salt, pepper or chili flakes to your taste.

Drain the buccatini and reserve a bit of the cooking water. It is always a good idea to keep a cup of the pasta cooking water as it can help to loosen up the pasta and sauce if it is too ‘sticky’. Toss the pasta with the meatball sauce and add a spoonful of butter, the Parmesan cheese and half of the ripped up basil leaves. Add a splash of the pasta sauce if you like.

Serve up the pasta in large bowls and top with the rest of the basil leaves and grated Parmesan.

Buon appetito!

Basic Tomato Sauce

4 tbsp olive oil

1 large onion, cut to small dice

4 or 5 garlic cloves, thinly sliced

3 tbsp chopped fresh thyme leaves or 1 tbsp dry

1 medium carrot, shredded

1 dried red chili, crushed (or red pepper flakes)

2 large cans whole plum tomatoes

Sea salt

For the tomato sauce:

In a large sauce pan, heat the oil over medium heat. Add onion and garlic and cook until soft and slightly coloured, 8 minutes. Add the thyme, carrots and chili and cook until the carrots are quite soft, about 5 minutes more. Add the tomatoes by crushing them by hand into the pan. You can just grab them out of the can and squish them through your fingers, making sure to get all the juice in the pan as well. Bring this to a boil, stirring often. Lower the heat and simmer for 30 minutes. Season with salt to taste.

This will keep in the fridge for 1 week or in the freezer for 6 months.

Lamb Kefta with Tomato, Cucumber and Bell Pepper Salad

Lamb is so cute. How can it taste this good? I’ll tell you how…cumin and paprika and some herbs and some spices fired under a broiler with a crisp refreshing salad to dance with.

As far as I can tell, lamb is an all-or-nothing food. Like cilantro. I don’t know anybody that sort of likes lamb…it’s either love it or hate it. It is a fairly strong tasting meat, but Kefta is a bit milder than, say, a straight up lamb chop given the mix of flavours in the meat. Give these a try if you’re not sure about lamb. Or, if you love it!

Skewers are a good family style meal and great finger food. A couple of these left over Kefta would make a great next-day sandwich with some thick yogurt, cucumber and pickled onions!

Lamb Kefta

1/2 medium onion
Small handful fresh parsley
Small handful fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper (depends how spicy you lika-da-meatball)
1 teaspoon salt
1 lb lean ground lamb

Kefta – Put all ingredients except meat in a food processor and pulse briefly. Add the meat and pulse again until mixed. Alternatively, grate the onion, chop the parsley and cilantro finely, and mix with the other ingredients.

Divide into 18-24 pieces and roll each into a little ball. Mold each ball around a metal skewer, pressing the meat gently yet firmly into a sausage shape. Do NOT use wooden skewers as you’ll be putting these under the broiler and you’ll burn your house down.

Place under a preheated hot broiler and cook for 3-5 minutes on each side until browned. The crunch and flavour you will get from the char on the outside of these Kefta is amazing!

Tomato, cucumber, and bell pepper salad

1 garlic clove
1 teaspoon salt
Some fresh mint leaves (5 or 6ish)
2 tbsp lemon juice
2 tbsp olive oil
1 small onion, sliced into rings
1 cup of cherry tomatoes, about 12-14 (or 3-4 medium sized tomatoes), peeled, seeded and diced
1 medium green bell pepper, cored, seeded and diced
1/2 small cucumber, unpeeled, seeded and diced
Handful finely chopped parsley
Pinch of black pepper

Salad – To make the dressing, put the garlic, salt, and mint in a mortar and pound with a pestle until creamy. Gradually incorporate the lemon juice and oil. If you don’t use a mortar and pestle, you can just throw the ingredients in to one of those little choppers or food processors and give it a buzz.

Put the onions, tomatoes, bell pepper, cucumber, and parsley in a salad bowl and sprinkle with pepper, if using.

Add the dressing and toss well before serving with the lamb Kefta on top and garnished with a sprig of fresh mint.

TUSCAN WHITE BEAN AND SAUSAGE SOUP: A WINTER CLASSIC

It’s still not officially winter here in NYC as far as I’m concerned. Cold, maybe. Dark early, yes. But winter? No, not if you’re Canadian. I did however have to break out a scarf a couple of days ago, and it signaled the first day that I really felt I needed a good hearty winter meal.

We were at a great wedding a couple of weekends ago at Frankies Spuntino in Brooklyn. Of the many amazing degustations on hand, there was a spicy white bean crostini that kept landing on my napkin. Since then, I’ve been mildly lovesick for white beans. So, in an attempt to quell my affliction, I made a Tuscan White Bean soup. I happened to have Kale on hand and wanted a good spicy sausage in there…the result is a warm, earthy soup that’s perfect for the next 5 months. The spice of the sausage and sweetness of the beans and carrots make this a well rounded meal with a nice chunk of fresh bread.

Tuscan White Bean & Sausage Soup

1 can canellini beans, drained & rinsed
2 quarts unsalted chicken broth
1 bunch fresh kale, stems removed, leaves torn into small pieces
1 medium onion, chopped
2 medium carrots, chopped
1 celery stick, chopped
1/2 can of diced tomatoes (7 oz), undrained
3 garlic cloves, minced
1 fresh bay leaf
1 tsp balsamic vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 pound hot Italian sausage, cut to half inch slices
3 inch piece of Parmesan rind
1 tbsp chopped fresh sage leaves
Extra-virgin olive oil, for garnish
Grated Parmesan, for garnish

In a large soup pot, heat 2 tablespoons of the olive oil. Add the onion, garlic, and bay leaf. Cook over medium-high heat, giving it a stir, for about one minute. Lower the heat to medium-low, and cook, stirring occasionally, for 15 minutes or until the onions are translucent and just slightly browned.

Add carrots, tomato, celery, Parmesan rind, balsamic and chicken stock to the onion mixture. Bring to a boil over high heat. Lower the heat, cover the pot, and simmer for 12 minutes or until the carrots are tender and easily pierced with a knife.

Meanwhile, rinse the kale thoroughly. Slice off and discard the center stems on the leaves, leaving 2 leaves on both sides. Slice the leaves crosswise into fine strips. Add the kale and beans to the soup. Return the liquid to a boil. Lower the heat, cover the pan, and continue simmering for 10 minutes until kale is tender.

In a skillet, heat the remaining a glug olive oil over medium heat. Add the sausage and cook, turning often, until browned. Add the cooked sausage to the soup with the sage, salt, and pepper. Re-cover the pot and continue simmering for another 10 minutes to combine flavors.

Serve the soup with a drizzle of olive oil and a pinch of grated Parmesan cheese. Nothing goes better with this great winter soup than a nice piece of grilled baguette.

Good winters eve!

SESAME-CRUSTED COD w ASIAN VINAIGRETTE

There I was again with some Cod in the fridge and no particular plan for cooking it. Luckily, there are so many options for cod! Other than being very inexpensive, you can cook cod 15 different ways (don’t quote me), you can give it any flavors you can think of and it never takes long to cook. Searing this cod with the sesame coating gives it such a nice crisp, flavorful crust with only one ingredient.

This Asian vinaigrette is easy enough to make with one hand while on the phone, but maybe not without spilling vinegar on the floor and hanging up the phone. Whoops. I mean, that didn’t happen to me. Hey, look over there!

Also, I apologize for the lack of breathtaking photos in this post. I actually didn’t think this was going to be blog-worthy, but it turned out to be absolutely delicious! And again, it only took about 15 minutes, start to finish.

Sesame-Crusted Cod w Asian Vinaigrette

Serves 2

2 tbsps canola oil, divided
2 7 oz pieces cod
1 tbsp rice wine vinegar
2 garlic cloves, minced
1 green onion, minced
1 tbsp toasted sesame oil
2 tbsps cilantro leaves, minced
salt & pepper
1/2 c sesame seeds
1 tbsp soy sauce
1 tbsp ginger, grated

In a small bowl combine ginger, rice wine vinegar, green onion, sesame oil, garlic, soy, cilantro, 1 tbsp of canola oil and whisk together. Season the cod with salt & pepper and coat liberally with sesame seeds on both sides. In a saute pan, over medium-high heat add in the remaining tbsp oil. When oil is hot, add cod and sear for approximately 4 min, or until sesame seeds brown. Turn & sear on other side for 4 more min. The time will of course depend on how thick your pieces of cod are. I got inch thick pieces and 4 minutes per side was perfect.

Spoon vinaigrette on serving plate and place cod on top.

WILD MUSHROOM PASTA with QUAIL EGG

We’re lucky enough to live across from a Whole Foods Market. Before you anti-establishment cooks ream me out for not shopping at a reeeeal market, I’ll tell you that I love buying the fresh, aromatic ingredients that any local purveyor has to sell me. Our weekends usually involve at least one trip to some destination food market; and NYC has no shortage of them. Any time we do end up at a food market, I tend to buy way too much of some obscure ingredient because it’s fresh, and then have to come up with something to do with it when I get home, and alas, I (often) manage. It’s one part of cooking that I love.

But, having a 62,000 ft² grocery store complete with its own artisanal cheese shop, craft beer store and culinary education kitchen across the street makes for an easy decision. The selection of choice, locally grown organic ingredients is unbeatable. Actually, any time I’m in there it reminds me of Seinfeld’s bit about supermarkets. Funny stuff.

So, I thought I’d buy a pile of mushrooms and make wild mushroom pasta. If you can’t find some of the varieties I’ve listed below, don’t sweat it; just try and get a nice selection of fresh mushrooms. Try to avoid button mushrooms if you can…they don’t offer much flavor here.

Wild Mushroom Pasta:

½ lb whole wheat spaghetti
3 tbsp unsalted butter
Extra virgin olive oil
2 cloves garlic, minced
½ lb cremini mushrooms, brushed and quartered
½ lb mixed fresh mushrooms like chanterelles, bluefoot & royal trumpet, trimmed and sliced lengthwise
½ cup dry white wine
Sea salt

Freshly ground black pepper
Small bunch chopped fresh thyme
Handful chopped fresh flat-leaf parsley
Zest and juice of a lemon
Handful each of fresh pecorino and parmesan cheese
2 Quail eggs

Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest and juice, then toss well.

While the pasta rests for a moment, heat a small frying pan to medium and add a splash of oil. When it’s hot, fry the quail eggs until the whites are cooked, but the yolk is still runny. Quail eggs are small, so this only takes about a minute.

Serve pasta with cheese, fresh parsley, pepper and top with quail eggs.

Bon apetit!

CURRY SHRIMP PIZZA: A SAUCY SIGNATURE

I do not remember under what circumstances I made this recipe up. It doesn’t sound like it would be as good as it is, but for some reason I tried it once upon a time. I do know that I’ve made a few different incarnations of it in the last couple of years, and they have all been great. I’ve yet to see a similar dish elsewhere, so I’m going to go ahead and call this a signature dish of mine. One of my favorite things about this pizza is that it tastes even better as left overs the next day.

It’s a cold pizza and the sauce is cream cheese, so it may not satisfy your craving for a good old sloppy classic tomato pizza, but I promise you’ll want to make this again. And again. You can use the vegetables I’ve listed below or whichever you think would work. Let me know what you try!

Cold Curry Shrimp Pizza

6 oz cream cheese (3/4 of a package)
1 tsp curry powder

~14 medium sized shrimp
juice of 1/2 lime
1/4 tsp curry powder
tbsp grated fresh ginger
1 tbsp olive oil

orange pepper, julienned
red pepper, julienned
broccoli, broken into small florets
red onion, sliced thin
1 clove of garlic, minced

Pizza dough/crust

Fresh cilantro for garnish

First things first, fold together the curry powder and cream cheese. You don’t necessarily need to whip the cream cheese, but you do want a nice smooth soft texture so it’s fluffy and easy to spread later. You can also add a little more or less curry powder to your tastes. Let this rest while you work your magic on the rest of the ingredients.

Next up is the dough. The first several times I made this pizza, I used a store bought, precooked dough. I would typically just brush it with a little olive oil, maybe toss a pinch of salt on there and brown it in the oven for a few minutes. This works great and is definitely the easiest method here. This time, for the first time, I actually bought a ball of freshly made raw dough from Whole Foods to spin myself. Your grocery store may not sell raw dough, but you can try going to a nearby pizzeria. A lot of pizzerias will sell you dough if you ask nicely.

Once your dough is made (or unpackaged), you want to roll out about a 9 inch pie. How much dough you actually use depends on how thick you like the crust. I like a thinner crust for this pizza so I used a ball of dough about the size of my fist. Cook the dough on a pizza pan according to the instructions (or your experience). Remove from the oven and allow to cool on a wire rack until ready to use.

In a large non-stick pan, heat a glug of oil over medium-high heat. Add the vegetables and garlic and saute for 6 to 7 minutes, or until the veg is just tender. Remove from heat.

Heat another pan over high heat and add the last tbsp of olive oil. Saute the shrimp until they are just cooked through or pink, about 1 minute per side.

Now you’re ready to assemble the final product! Spread the curry cream cheese evenly over the pizza crust and top with the sauteed vegetables and finally with the shrimp. Tear up a handful of the cilantro leaves and SHAZAM, right there on top.

Cut this fine specimen in to slices and go to work.

GRILLED CORN w CHILI LIME BUTTER

I’m going to let you in on a secret. Corn.

Grilled corn is such a simple, versatile side dish that it gets it’s own post. Jealous? Whenever I’m short on time and need a “veg”, grilled corn is a solid go-to. It’s cheap, easy and you can dress it up any way you like. Yes, I realize the parallels to a dad joke there.

Like any food that grows, corn is best when it is in season (May through September), and is sweetest right after being picked (the sugars begin to turn to starch once it’s picked). Luckily, corn is loaded with so much natural sugar that grilling a mediocre cob will bring out some ace flavors. And, if that doesn’t work, I’m sure you’ll put way too much butter on it anyway.

This chili lime butter is good to have a bit of in the fridge. It works with this corn, other grilled veg, or even on a steak.

Gilled Corn with Chili Lime Butter:

2 Corn cobs
2 tbsp butter, room temperature
Zest and juice of 1/2 lime
1/2 chili (serrano or jalapeno), finely diced

For the chili lime butter, whip the butter with 1/2 of a finely diced chili, lime zest and lime juice. Set aside.

To prepare the corn, I always peel the outer most husks off (the darker green ones), then peel back (but don’t remove) the inner husk and remove the silk fibers. Sexy. Replace the attached husk and soak the corn cobs in cold water for about 30 minutes before you grill. This will prevent the husks from burning to a crisp.

Preheat the grill to high and grill the corn, husk on, for about 10 minutes or so, turning the corn every couple of minutes. You’re looking for a few blackened kernels, but don’t overcook it or it’ll be mushy.

To serve, gently massage each kernel with some butter, working out all the kinks. Or, just brush it on. Top the corn with a Quenelle of butter (university talk for a blob). I usually peel back the husk and leave it on for dramatic effect. Eating the husk does this as well.

Enjoy!