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RonW.
RonW. Posts: 22
edited November -1 in EggHead Forum
Sure do miss his food works of art!

Here is one of mine, Cajun Tenderloin with a Seafood Medley!

It's a filet smothered with a creole beurre sauce topped with bacon wrapped asparagus lined with three jumbo shrimp. The creole sauce is basically a butter white wine sauce with garlic, lump crab meat, crayfish tails, onions, garlic lemon with a lilttle tomatoe reduced down.

Sorry, this was done on a Cajun Gril and not an Egg!
http://i221.photobucket.com/albums/dd288/MotleyQUECrew/CajunTenderloin.jpg

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