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Stone Ground Mustard Fillets

Family in town tonight and we did it right with some huge stone ground mustard/ garlic marinated fillets, twice baked green egg tatters, and shrim with Japanese white sauce! O yeah don't forget the beer and wine


  • Drewdlc17Drewdlc17 Posts: 124
  • TjcoleyTjcoley Posts: 3,528
    Nice dinner. What was the Japanese white sauce?
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Drewdlc17Drewdlc17 Posts: 124
    Japanese White Sauce:
    1-1/4 cup mayo
    1/4 cup water
    1 teaspoon tomato paste
    1 tablespoon melted butter
    1/2 teaspoon garlic powder
    1 teaspoon sugar
    1/4 teaspoon paprika
    little cayenne pepper
    Mix it and put it in fridge to set up overnight. It's good on just about anything.
  • Dyal_SCDyal_SC Posts: 4,712
    Yummm! Looks outstanding! How do you do your twice baked green egg taters? :)
  • Drewdlc17Drewdlc17 Posts: 124
    Dyal_SC I use baking potatoes and wrap them in foil with sea salt and a little butter. Onced baked cut them in half and scoop out the center. Then I basically make mashed potatoes. I use heavy whipping cream, sour cream, cheddar cheese, garlic powder, salt & pepper, and don't forget butter. Once they are mixed to a velvet consistency I put the mix back into the 1/2 potato skins and bake non direct on the egg at about 400 until top of patatos are a little golden. Top with chives and bacon.
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