What Is Without A Doubt The Best Meal You've Ever Eaten In Your Entire Life?

[Philcguitars]

I've had designer meals, haute cuisine meals, large and small meals [for small see haute]. One of the most memorable meals, because it wasn't just a good steak, in fact it wasn't steak was...

A stuffed Pork Chop as part of a meal served in the Garden of 'La Bohemme' on the South side of Santa Monica, East of La Cienega, in LA.

The company was great too. I love that restaurant. The Woman! was hot too. Ooops there I go again.

If I want Steak I go to Lawry's for the Prime Rib.

[grumptruck]

Is it still there? Whenever I go to Chicago, I make it a point to go there, but I think there are a few different locations. Some friends of mine went recently, and said it was gone.

The one i went was last year and it was the one thats really dark on the inside.

I think i got a pic.

[texasguitarslinger]

The first time I had this was about 5 years ago on a business trip to Baton Rouge, LA. My friend and coworker, John DeBlanc, told me that he knew of a meal that was actually better than sex with the entire Swedish Bikini Team. I doubted him. Boy was I wrong! Every bite of this meal is like the aforementioned activity plus blasting off in the space shuttle while trying to destroy the death star and hitting the power ball lottery all at once. I present to you:

Shrimp Charles from Ralph & Kacoo's

INGREDIENTS

Large shrimp (5 per serving)
Crab stuffing (see below)
Bacon
White flour
Buttermilk
Lump crabmeat
Hollandaise sauce (see below)

PROCEDURE for Stuffed Shrimp

Mold crab stuffing into 1oz balls
Split peeled shrimp and place on top of crab stuffing
Wrap bacon around shrimp and stuffing snugly.
Put toothpick through bacon and shrimp
Coat with white flour, dip in buttermilk and back in white flour.
Drop in fryer and cook until golden brown (approx. 3 min.).
Complete dish by removing toothpick and placing cooked shrimp on large platter, top with 3oz lump crabmeat, and 2oz hollandaise sauce.
Add your favorite side dish and serve.

INGREDIENTS for Crabmeat Stuffing

Large Sauce Pot
1/4 cup - melted butter
1 Tablespoons - flour
1 cup - yellow onions, chopped fine
1tsp - chopped, garlic
1/4 cup - parsley, chopped fine
1 lb. – Louisiana crab meat (cut large pieces in half)
1/2 cups - green onions – chopped fine
1/2 teaspoon - salt
1/2 teaspoon - black pepper
1/3 teaspoon - red pepper
2 raw - eggs
3 cups - bread crumbs (USE WHITE BREAD CHOPPED)

PROCEDURE

Melt 1/4 cup butter in large sauce pot.
Use wire whip to blend in flour. Cook 3-8 minutes on medium heat, or until a light brown color.
Add yellow onions and garlic. Saute until lightly wilted, about 2-3 minutes. TURN OFF HEAT.
Add the following and mix well: - parsley - green onions - salt - black pepper - red pepper
Pour into holding pan.
Add raw egg and mix well.
Add bread crumbs and crabmeat and mix well.

INGREDIENTS for Hollandaise Sauce

4 egg yolks
1/2 Tablespoons lemon juice
1 Tablespoon white wine
1 tsp. chicken base
1/2 Tablespoon tarragon vinegar
1/4 tsp. tabasco
1/4 lbs butter

PROCEDURE

Melt butter in pan on low heat to clarify. Remove and let cool to 100 degree temperature. Do not stir.
Pour egg yolks into mixing bowl. Add vinegar, lemon juice, wine, chicken base, and tabasco. Whip until smooth (4-5 times).
Cook over low heat, whipping constantly until mixture thickens 2 1/2 - 3 1/2 minutes.
Remove from heat, place mixing bowl on cloth towel on table. Continue whipping till cooked eggs are smooth. Set aside and let cool to 100 degree temperature.
Ladle top of 100 degree butter into 100 degree egg mixture while whipping vigorously.
Discard bottom dregs of butter,

[ex-250]

best overall meal, i would say...

german place by my house

delmonico's in vegas. steak itself was great, but really made it a perfect meal was the 3 free scotches.