TJ's Special Dipping Sauce

Pour olive oil on plate and sprinkle the remaining ingredients over oil.

Serve with warm bread.

Crab Dip

Preheat oven to 400 degrees. Melt butter in a pan, add shallots and cook until soft, about 2 minutes. Stir in pepper, Old Bay, and dry mustard. Add half and half, simmer. Slowly whisk in cream cheese and cheddar. Remove from heat when well mixed. Add lemon juice, Worcestershire and continue to stir. Add crab and parsley, gently stir.

Pour into an ovenproof pan; sprinkle Panko breadcrumbs on top, sprinkle paprika on top. Bake for 18-24 minutes until light brown.
Serve on crackers or toast points

Caesar Salad

In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don't cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.

Chef Rick tells me he must have anchovies, if your wish, add four anchovy filets to the bowl with the oil, garlic and lemon.

Grilled T-bone Steak

The keys here are to have the fire very hot and the steaks at least 1 thick. Have the steaks at room temperature, brush olive oil on both sides of steaks, add pepper, salt and garlic powder. Grill about 5 minutes on one side and 4 on the other. (depending on how you like your steak and the thickness of the steaks) remove steak from grill and let sit for 10 minutes. It will finish cooking on the platter; so take it off just before it is done as you would like. Squeeze lemon onto each steak.

Note: The general rule of thumb for medium rare is 1 minute per 1/4 inch thickness per side. A 2 inch thick steak would take 8 minutes per side.

Quick Garlic Bread

Split bread lengthwise. Brush olive oil on each half. Place on grill or under the broiler, toast until lightly browned. Rub garlic on bread halves.

Dana's Flourless Chocolate Cake

Preheat oven to 350. butter a 9” springform pan; line the bottom with buttered wax paper, dust with cocoa powder. Melt chocolate and butter together, allow to cool slightly. Separate eggs; beat yolks on medium for 1 minute, add sugar and beat until light yellow. In a separate bowl beat egg whites until just peaking. Blend cooled chocolate with egg yolks, add cocoa; fold in egg whites. Pour into pan, bake for 40-45 minutes. This is a very moist cake and an inserted knife should come out barely wet. Allow to cool for ½ hour prior too removing from pan. Pour chocolate ganache over top, leave on counter until ready to serve.

If you refrigerate this cake the ganache will lose its shine.


·Note: This is almost a souffle; it will rise and drop, if the center caves in don’t panic. Fill with berries and pretend it was on purpose. It happens to all of us.

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