Tenderloin and Shrimp

[Bill Schultz]

So the CEO and I had a couple of tough weeks and I decided to put a nice meal together for us tonight. Picked up some nice fresh Gulf Shrimp, decided to make some cocktail sauce for them

In the fridge till dinner

Tenderloins and Spanish Serrano Ham for this dish

Isn't it pretty? So the Tenderloins wrapped in the Serrano and tonights brewski

After the first turn on the Lodge

Last (fatter one pulled at 130) done and heading in

The CEO did her world famous Carciofo, (Artichoke's), this is good Chit

The first bite

Your plate, enjoy

 

[Clint]

Hi Bill,

I see the horseradish & ketchup (what I use for cocktail sauce), what's in the third bottle?

 

[James Lake]

Nicely done Bill....wishing you and the CEO a nice relaxing weekend my friend.

 

[Tony R]

Beautiful Bill.... Have a good weekend.

 

[Dave Russell]

Bet that was good. Yum. Good work. Love me a Newcastle.

 

[Cliff Bartlett]

Looks great Bill. Very interesting post. Learned something about Jamon Serrano and Carciofo, after googling of course. Nice ideas. Thanks. Also, like that Lodge. Tell your wife great job too.

 

[John Solak]

Man that looks good, well done!!!

 

[Enrico Brandizzi]

It looks really tasty!

 

[James N]

A perfect Friday nite meal Bill.

 

[Joe InJersey]

Bill, this is classy as ****.

 

[NeilH]

Nice for sure. Need to try the choke sometime.

 

[Bill Schultz]

Thanks guys, and Clint it is some left over Kelchners pre-made cocktail sauce we had in the fridge

 

[Rich Dahl]

Bill you and the wife did great, looks wonderful!

 

[Bob Correll]

Gourmet food to say the least!
Hats off to you Bill!

 

[Matt Gard]

Absolutely amazing cook. Well done to both of you.

 

[Mike Coffman]

Another beautiful looking cook Bill! Well done my friend!

 

[Wolgast]

Picture Perfecto Bill. Would love to have a taste

 

[Jason Noble]

Great looking steaks and sides. Love the artichoke.

 

[russ olin]

Fantastic Friday night dinner, have a great weekend.

 

[Peter Gallagher]

What a feast! I love the combinations of mains and sides you serve. Also the way you provide equal attention to all elements - I like!