This is a platter of Filet Mignons we did last weekend.
Here is a better look.
I got this idea from ordering Japanese Baked Dynamite at the Sushi Bar and thought "what if I did Baked Dynamite on the BBQ using small peppers in lieu of abalone shell or ceramic decanters?" For the Record-I took Scallops and Shrimp, mixed it in Japanese Mayonaisse with a bit of garlic and a bit of rooster sauce. Not too shabby...hard to get that baked casserole type consistency though. I need to work a bit on that.
My plate complete with my award winning Homemade Ceaser Salad.
