Anniversary Dinner (for the fine dining enthusiast) Not - crappie, Mod can sensor....

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Lots of tough news lately thought a small celebration of Life would not hurt.

We celebrated 28 years together today. She does not care how many jig poles, plastic baits, electronics, even "Outboard Motors", etc I drag home if it means I have a better time Crappie fishing. Respect to all with losses but it's a fine day for us. I have never done anything for 28 years. Anyway I think y'all who read my posts know I cook a little. So what your seeing is Choice grade Fillet cooked on a TEC at 1100 degrees (same equipment Ruth's Chris uses), fresh steamed Asparagus with homemade Cayenne - Meyer Lemon Holandaise, A potato recipe from Emeril - his Over Stuffed Potatoes which are a twice baked, bacon - cheddar - sour cream - chives - butter - potato mixture, spooned back in, covered with more cheddar and baked again. Lemon Crab-boiled Shrimp Salad. Beef Tenderloin Red Wine Reduction Sauce made with onions & garlic that was boiled with the shrimp, fresh shallots, thyme, beef stock, & Red Wine (Pino Noir). Washed down with a spectacular Red - Belle Glos Pino Noir. The character of Crappie does not allow us to work it due to the delicate nature of the fish. Sometimes I have to cook something Hearty. I hope you find it interesting.

Sounds and looks amazing good! Congrats on the 28 years. Sounds like both of you have a “keeper”.

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Man that looks and sounds good. Congrats on 28 years.

Wow that’s restaurant quality for sure. Congratulations on the 28 year milestone.

about nothing beats a quality beef tenderloin
looks devine sir
congrats and KABOOM

on a side note ,i did some twice baked and stuffed potatoes last night
mmmmm ......
cheddar ,velveeta ,onion , garlic , browned in jalapenos and onion venison ground meat as a kicker and ....
combined with butter and mixed it all well and stuffed in them shells ....good stuff
KABOOM was they for sure

WOW! A complete meal in a spud shell! Awesome.
I haven't stuffed a potato in years before this meal and we were just talking about making some more, more your type, a complete meal.
We get lots of seafood & pork over beef just because our beef supply can be lame, not our taste for it, we love beef!
If the deer don't stop eating everything in our front yard Venison will be on the menu this fall too.

Excellent dinner and congratulations on the anniversary! The only think I would have done differently is I have to have some shrooms with my steak & tater meal! I always do my shrooms in my old trusty black iron skillet in butter, soy sauce, and either Sherry wine or Marsala wine. Cook em down until all the juice is cooked out and they go great with steak!

Congrats again! ��

I know they are "The" companion with Steak but our local grocer got a deal on button mushrooms, 5 pounds for $6 so 4 days before we boiled shrimp and I love mushrooms boiled with seafood so in the pot they all went. We had eaten so many we were just mushroomed out.

Happy 28 anniversary! Some fine looking viddles there. Hope y'all have another good 28 years also. GOD is good.

Happy 28!
Looks marvelous!!
Do you mind giving a link to the shrimp?


Sent from my iPhone using Crappie.com Fishing mobile app

5 #'s Head on Shrimp
5 gallon pot a little over 1/2 full of water
2 cups Zatarains Pro Boil
1/2 cup Zatarains Liquid boil
4 Eureka Lemons halved and squeezed into water (flavors but also acid makes shrimp peel much better)
2 large heads of garlic, 1 cut in half crossways, one whole (to eat with shrimp)
2 large yellow onions cut in half
large bag button mushrooms
1 bag small "boiling" new potatoes

Bring water to boil with seasonings only. Low boil lid on for 1/2 hour to trigger seasonings to go off.
Add shrimp and bring to boil for 1 min, turn off heat and hot soak 5 min, add ice to water for cool down 5 min.
remove shrimp and garlic, bring water back to boil, add potatoes and boil 10 min, while still boiling add
mushrooms, hot dogs, ear corn, or other fast boil items and cook till done. usually less than 10 min.
BTW, PITA to do it this way but shrimp fat seasons other boil items this way.

Saved this as have a hard time getting it right. Most times shell is hard to peel. Figured was over cooking.

Real fresh shrimp are just hard to peel. The cool down soak does help boil water to get under the shells.