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<blockquote data-quote="Rock Monster" data-source="post: 30192" data-attributes="member: 5">Ok, so I was a Chef for twenty years and just recently got out of the business two years ago.&nbsp; I miss the fine foods and such so each month I make an amazing meal for me and my girl.&nbsp; I mean you could not even get a meal done like this in most restaurants.&nbsp; -Citrus Cous Cous Salad with dried cranberry, orange segments, sliced almonds, roasted red peppers, marinated artichoke hearts, butter lettuce, spring mix, shaved Parmesan cheese, and a citrus vinaigrette.-Creamy Brocolli Cheese Soup with Garlic Crostinis and Basil Oil-Sauted Spaghetti Squash with White Wine, Chicken Stock, Butter, Roma Tomato, and Fresh Parsley-Mashed Celery Root and Yukon Gold Potatoes with Grilled Leeks and Garlic Cream.-Pepper Seared Cherry Wood Smoked Bacon Wrapped Filet Mignon 10oz. each.(Very pricey but well worth the squish)-French Vanilla Bean Creme Brulee with Raspberry Sauce and Grand Marnier Whip Cream.-One bottle of fine Petite Syrah!<img src="http://i359.photobucket.com/albums/oo35/yohawn74/SSPX0034.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /><img src="http://i359.photobucket.com/albums/oo35/yohawn74/SSPX0033.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />I could go into details on the prep but this is a two hour prep time just for this meal and there are several skilled techniques used in the knife work.&nbsp; I will try next time to take more step by step pics and get you a better recipe explanation but I just wanted to share this wonderful meal.&nbsp; It was absolutely fantastic!&nbsp; I am so full!</blockquote>

[QUOTE="Rock Monster, post: 30192, member: 5"] Ok, so I was a Chef for twenty years and just recently got out of the business two years ago. I miss the fine foods and such so each month I make an amazing meal for me and my girl. I mean you could not even get a meal done like this in most restaurants. -Citrus Cous Cous Salad with dried cranberry, orange segments, sliced almonds, roasted red peppers, marinated artichoke hearts, butter lettuce, spring mix, shaved Parmesan cheese, and a citrus vinaigrette. -Creamy Brocolli Cheese Soup with Garlic Crostinis and Basil Oil -Sauted Spaghetti Squash with White Wine, Chicken Stock, Butter, Roma Tomato, and Fresh Parsley -Mashed Celery Root and Yukon Gold Potatoes with Grilled Leeks and Garlic Cream. -Pepper Seared Cherry Wood Smoked Bacon Wrapped Filet Mignon 10oz. each.(Very pricey but well worth the squish) -French Vanilla Bean Creme Brulee with Raspberry Sauce and Grand Marnier Whip Cream. -One bottle of fine Petite Syrah! [IMG]http://i359.photobucket.com/albums/oo35/yohawn74/SSPX0034.jpg[/IMG] [IMG]http://i359.photobucket.com/albums/oo35/yohawn74/SSPX0033.jpg[/IMG] I could go into details on the prep but this is a two hour prep time just for this meal and there are several skilled techniques used in the knife work. I will try next time to take more step by step pics and get you a better recipe explanation but I just wanted to share this wonderful meal. It was absolutely fantastic! I am so full! [/QUOTE]

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