After a gorgeous warm and sunny fall day, I felt like doing some more grilling. I picked up tuna steaks, tossed some blackening seasoning on them, cooked up some pearl couscous, and added some rough-looking sugar snap peas. I topped it all off with a delicious sherry-and-shallot cream sauce with a touch of creole seasoning. I couldn't finish it all!
"Sherry Cream Sauce," from About.com.
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