filet mignon served with shrimp, scallops, crab meat, asparagus, garlic cream sauce, vegetables, and red skin mashed potatoes. In true tenderloin form, the filet was unbelievably tender and flavourful, accentuated nicely with the subtle cream sauce. The crab meat had a bit more of a tuna texture than I normally prefer, but the scallops and shrimps were an excellent addition to the filet mignon dish.
Prep time is for oysters already halved. Pour rock salt into an oven proof dish enough to cover the bottom, helps oysters to sit evenly, place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining Parmesan cheese over each oyster (note
Granola Bar Energy Balls. How can a granola bar also be an energy ball. They reminded him of a granola bar he used to have when he was kid so, in memory of Joe’s childhood treat, these babies have become Granola Bar Energy Balls