Joan Crawford Party Dip (adapted for the 21st century)

8 oz. cream cheese
2 Tbsp. milk
1/2 cup sour cream
2 Tbsp. lemon juice (1/2 lemon)
1 packet Hidden Valley ranch seasoning
1/2 cup chopped green onions
1/2 to 1 tsp. horseradish (to taste)

Soften cream cheese with milk; add sour cream and beat well with wire coat hanger. Add remaining ingredients and make stand in the corner for 30 minutes. Serve with Frito’s King-Size corn chips or Lay’s potato chips.

Smoked Salmon and Boursin Quiche

3 eggs
1 1/4 cup heavy cream
1 tspn fresh dill, chopped
1/2 tspn salt
1/2 tspn white pepper
9” frozen deep dish pie shell
1/4 smoked salmon (Nova Scotia or Scottish)
1 5.2 oz Boursin garlic and herb cheese

Preheat oven to 375.
Whisk eggs until fluffy. Whisk in cream, dill, salt, white pepper.
Pour mixture into pie shell. Add salmon and Boursin evenly over the top.
Bake 40-45 minutes until just set.
Let stand 20 minutes before serving.

Creamy Blue Cheese Dressing and Dip

4 oz blue cheese, crumbled

1 oz Parmesan, finely grated
1 tablespoon sherry vinegar
2/3 cup of mayonaise
1/3 cup a Greek yogurt
salt
pepper

Until starting to melt, heat blue cheese in microwave, about 15 seconds. In food processor, combine until smooth with rest of ingredients. Refrigerate. Serve.
Dip too.

Beurre Maitre d’ Hotel

1/2 cup butter
1 tblsp lemon juice
2 cloves garlic minced
1/2 cup finely chopped parsley
lemon zest

Cream together. Start with butter alone and slowly add the rest in order.

Put on anything.

Gus's World Famous Hot & Spicy Fried Chicken

Granny once fried chicken for dinner on a broken leg. She had it set the next day.













Never fry chicken again

Britney’s Salty Sister (aka Caprese Spears)

Fresh basil whole leaves cut into 1/2 or 1/4's
Ciliegine Mozzarella Fresca cut in 1/2
Cherry tomatoes cut in 1/2
Toothpicks
Salt block (optional)

If using salt block, place in refrigerator for 2 hours.
In order, spear ingredients on toothpick and place on block.
Place salt block fridge for 1 hour. Serve

"Scat-fry" Green Beans

Green beans; cleaned, trimmed
pat of butter
salt

Combine in sauce pan medium heat for about 7-8 minutes cover 1/2 the time. Keep crunchy.

Horseradish Sour Cream

2 cups sour cream
juice of 1 lemon
2 small shallots; chopped
2 tablespoons fresh parsley; chopped
salt
pepper
1 teaspoon Dijon mustard
3 tablespoons "hot" cream horseradish

Mix.

Its a dip; its a sauce; no its both.

Beef Tenderloin

4.5 lb beef tenderloin trimmed
1/2 cup olive oil
1 tablespoon vinegar (red wine, balsamic, sherry)
1/4 cup fresh parsley; chopped rough
1 teaspoon fresh tyme; leaves
2 cloves garlic; smashed
salt
pepper

1-2 hours prior to cooking, remove tenderloin from fridge and dry with a paper towel.
Rub with remaining ingredients. Cover and allow to reach room temp.

Preheat grill with all burners on HIGH for 20 minutes.
Sear tenderloin for 3 minutes on each side.
Turnoff 1/2 burners and use indirect cooking until more than one location in the loin is 128 F.
30 tp 50 minutes depending on starting temp, heat, etc.

Use a meat thermometer. Trust it. It's perfect medium rare.
Remove, cover and allow to rest for 20 minutes. Slice at a 1/2 "

Pete's Cumin Fried Egg

Slowly fry covered an egg dashed with cumin

no flipping; no flipping