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If you are floundering for love this Valentines Day, then you can fill your loved one’s heart and stomach by preparing these foods based on my favorite restaurant…Crechale’s in Jackson, MS! This restaurant has always been mine and Ted’s “Date” place! Their Prime Filet Mignon wrapped with thick bacon melts in your mouth!(In 1979,it cost $6.50!!)
I am always fascinated by the waitresses deboning the Whole Broiled Flounder.
I have my own version of the Comeback Sauce that they serve, but I can’t share it! Comeback Sauce is a Mississippi dip/dressing that originated in the local Greek Jacksonian restaurants like Crechale’s, The Mayflower, Primos,The Elite,and Dennery’s. It is best served on a saltine cracker!
I hope you treat your Valentine to a fabulous meal so you won’t be “Floundering for Love”!
As always, Cook from the Heart
Melinda Hart
Sassi Southern Catering
601-382-6079
Prime Filet Mignon 
1-6oz beef tenderloin
2-slices bacon
2-3 tablespoons real butter
Cracked black pepper
Wrap bacon around the filet and secure with toothpicks as needed.
Generously pepper beef and bacon.
Heat a cast iron skillet to medium high.
Add butter,when melted add steak.
Turn after 7 minutes and cook another 7 minutes for rare to medium rare.
Whole Broiled Flounder 
1-small -medium flounder(cleaned and trimmed)
1/4 cup butter
1-tablespoon
1-lemon
Worcestershire sauce
Salt and pepper to taste
Heat broiler on high. Score flounder in diamond shapes. Sprinkle with salt and pepper. Pour lemon juice and Worcestershire sauce over fish. Place fish in a heavy aluminum pan and broil 6-7 minutes. Remove and serve with lemon, butter, and tarter sauce.
