Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Filet of Sole (en papillote)

Did some filet of sole (en papillote) the other night. I wrapped two filets in each parchment paper pouch. Added some sliced fennel, red onion and cherry tomatoes and some fresh ground pepper; then put a splash of white wine over everything. I cooked these right on my pizza stone with a dome temp of 350* for about 20 minutes. The picture I took before closing the pouches was to blurry to be worth posting but here are a couple that did turn out.

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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada

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