Very tasty!!! Added siracha.
One of our favorite wines, worked well with this dish, "Toasted Head"
Haricot Verts
After seared.
Hello
13 years ago
Subscribe to:
Post Comments (Atom)
featured publisher
About Me
- Frank Greenlee
- Pasadena, Maryland, United States
- Hello! I have been working in the food service industry since I was 13. I began as a busboy, went to the kitchen washing dishes, and worked my way up the chain with the help and knowledge from great cooks, chefs, and a degree in Culinary Arts from Johnson & Wales University in Providence, RI. I really enjoy making someone happy and especially through creating and making a dish that would make someones day. I would love to share my experiences and ideas to help others enjoy their passion for cooking or just eating. I would also like to learn more from others, because the amount of knowledge we can learn from food is infinite. Hope you enjoy Tasty Eats!
Subscribe To
Posts
Comments
My Blog List
Seafood Dashi
Soft Shell Crab
Sea Bass
Baked Crab Dip
Ivory King Salmon
Smoked Salmon
Holiday cake
Shrimp cocktail
xmas party
strawberry poundcake
Grilled lobster with chicken sausage
first anniversary dinner 9/22/2008
Kristys pizza cake
For my 30th bday.
Frank at work, antipasto bar
Tortilla salad
fresh corn, bbq chicken, and tomato mozz salad in summer time
Fogo de Chao
Grilled marinated vegetables
Just balsamic, evoo, s n p
Barbeque chicken and pasta salad
Smores bar
For chef table, I made choc. mousse, topped with graham cracker, and had a torch for the marshmallow.
Lobster ravioli with pesto
Chef table
Beef tenderloin for carving
Melon display
Cookies!
Celery bloom
Grilled pork tenderloin
Cheese display
Baked Brie with puff pastry
Rudolf
Turkey for carving station
Pork tenderloin with grilled vegetables
Great photos! They seem gorgeous!
ReplyDeleteI need a glass of red wine right now with these ribs.