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@Cryptical Envelopment ....Whatcha think??...

There's Veal Parmesan.....Then there's this thing of Beauty....Veal Chop Parmesan....Top 3 I've ever eaten in my life....and I've eaten alot of them.

I lived in Ft Walton/Destin from 88-91 93-2001...the killer spots back then are all but gone...A.J's in Destin on the Harbor, is good for Fish Sandwiches...Craw Boils...etc....not too sure about any others...Back in the day (80s & 90s) there was a plethora of Great places.....Capt. Andersons in...

Coral Gables has like 3 or 4 Argentinian Steak Houses...most notably Graziano's

There's a bunch of good restaurants near there (Coconut Grove)

Even better....before Searing both sides...Coat the "Edges" of Tuna steak with Sesame Seads (Black&Tan).....adds a fantastic flavor....

Good Stuff

@TheOriginalCane @24/7canes ....If you haven't tried The Gastro Pub The Aardvark (on Ferncreek)...make sure to get your azzes over there....Sweet Jesus...Incredible Food and Beer selection....Pepper Jack Mac and Cheese...and the Bacon Wrapped Fried Brussel Sprouts were beyond belief...Im talking...

Grilled or Seared...

Lump is my Go to...Alot Hotter Coals...My GF has a Gas Grill...Its nice...easier Pre-Cook and Cleanup...but I'm all about Lump Charcoal...The flavors are incomparable...

My GF is a Chicken Piccata Fanatic....I make it for her atleast 2 times a month...So Capers are always handy...And Shallots and Garlic are a staple at my home....

With Salmon....Dill is good...I used to make a Poached Salmon Dish (8oz Salmon Fillet)...and set Salmon on a Roasted Red Pepper Coulis, at several restaurants...Good Stuff....

Another go to for me is a Fresh Mango sauce/Salsa that you can make in a Food processor in mins....you can add alittle Jalapeno to the Mango while its processing....

Saute some Garlic (chopped) and Shallots in Olive Oil for a minute....add some Dry White Wine and deglaze till alcohol burns out (1 minute)...add spoon of Capers, let saute on med for another minute....2 mins before spooning on Snapper, throw a couple patties of Butter in pan, and swish around...

Snapper is more "Fishy" than others....and less versatile than Grouper...Mahi Mahi etc....Less is best with Snapper...

Not to hard...Split Pepper in half...(Clean out seeds and pith)... In a Bowl...Combine Crumbled (Cooked) Sweet Italian Sausage...Diced Zucchini (that was Sauteed in Olive Oil and Garlic) Italian Fresh Bread Crumbs...Grated fresh Parmasan Cheese (Or Romano)...Small amount of Asiago...

@motorcitycane

There's simply No Words to Describe these Stuffed Red Bell Peppers...(Italian Sausage, Zucchini and Cheese)....smh...1 Bite..and it was over...

Prosciutto...Fresh Mozz...Sun Dried Peppers (not tomato) and a Balsamic Glaze.....

Joe's Deli...NYC...Chicken Cutlet w/ Prosciutto....Top 5 Sandwiches I've ever had...one of NYCs Best places for a Sandwich....(the bread alone is GOAT Worthy)