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Hi tOdd,
 
This is Anj again. Thanks for making us laugh...
 
This is a recipe for a marinade/dipping sauce. Easy to make and goes with almost anything, chicken,pork,shrimp,steak....blah blah blah
I love to cook and everyone I cook for can't get enough of this marinade. I did not come up with it on my own though, it is from "The Barbecue Bible"
 
~~~Sometimes it's easier to make with the dried spices and herbs in the jars at the grocery store, in that case, you only need a teaspoon or so.....( I don't always follow the exact recipe, for this one, I just mix it all up at once, very easy.)
 

The only marinade you will ever need
....by Steven Raichlen 

1/4 cup fresh lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt
(kosher or sea) or to taste
4 strips lemon zest
3 cloves garlic, crushed with the side of a meat cleaver or minced
1/4 cup coarsely chopped fresh parsely
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all 4
1/2 extra virgin olive oil.

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a non-reactive (glass, ceramic or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsely and basil. Stir or whisk in the olive oil. The virtue of this marinade is it's freshness: Use it within 1 to 2 hours of making. Stir again before using, makes one cup.

For anything! Poultry, seafood, veal, pork, lamb and vegetables. The larger the piece of meat, the longer you should marinate it.

From Steven Raichlen's Barbecue Bible 


          
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          hey todd, 



love your site...you crack me up.   



i have a great dessert recipe for those who 
want to impress their dinner party guests...hot chocolate tortes!  my sis-in-law 
made it and i fell in love with this dessert, then i made it for friends and 
they all asked for the recipe.  it's fancy restaurant worthy!  trust me.  if you 
love chocolate, you'll love this dessert and it's easy to make.  you can make 
the batter ahead of time and then refrigerate it until you need to bake it. 
 hope you like it. 



Hot Chocolate Tortes


6 Servings 



½ pound bittersweet chocolate, finely chopped
(Buy good chocolate! At least 70% cocoa 
concentration!) 

1 stick unsalted butter, cut into small pieces


4 large eggs, separated 

¾ cup plus 2 tbsp. granulated sugar 

1 tsp. confectioners' sugar, as garnish (optional)


Unsweetened whipping cream, as garnish (optional, 
but highly suggested) 



1.        Preheat oven to 375°. Butter and flour a 
baking sheet. Butter and flour the insides of 6 metal rings that measure 3" wide 
and 2" high. 8 oz. pineapple cans are perfect size. (This step can be done just 
prior to baking them, due to 4 hour refrigeration time for batter.) 

2.        In a medium bowl set over a saucepan of 
barely simmering water, melt the chocolate and butter, stirring occasionally, 
until smooth, about 5 minutes.  Let cool slightly. 

3.        In another bowl, lightly beat the egg 
yolks. Using a rubber spatula, stir in the chocolate until blended. 

4.        In a large metal bowl, using an electric 
mixer, beat the egg whites until soft peaks form. Gradually beat in the 
granulated sugar until the whites are firm and glossy. Gently fold the chocolate 
mixture into the whites just until no white streaks remain. Cover and 
refrigerate for 4 hours. 

5.        Spoon the mixture into the prepared rings 
and bake for about 18 minutes, until tops are firm and relatively dry. 


6.        While they bake, in a pour unsweetened 
whipping cream into a bowl and beat with electric mixer until peaks form. 


7.        Using a wide metal spatula, transfer the 
tortes to individual plates and remove the rings. The tortes will crack and sink 
slightly. Sift the confectioners' sugar on the top and serve at once with the 
whipped cream. 



To make the whipped cream, just buy a carton of 
unsweetened whipping cream, put in a metal bowl, then beat with a mixer until 
consistency of cool-whip. 



Enjoy,  Leslie
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	Introducing!: Mike's famous 
	
"Lame and lazy ass excuse for a late night 
	snack!"



	 



	So i was like raiding the fridge one day and found some wierd crap...



	So what you need is!:



	 



	1 Cheese stick (like polly-o or whatever)



	Cut deli meat (any will do)



	 



	Alright so what you do is take the stick, wrap the turkey round it and 
	wa-lah!



	YOU HAVE WHAT I CALL A SAD ASS EXCUSE FOR A LATE NIGHT SNACK!!! OMFGNESS!



	So its like a sandwich...without the fatty and calorie filled bread...IN A 
	HANDY-DANDY STICK!

	Call it whatever you want...meat sticks?



	Well anyway I'm from good old Jersey, and the reason i like this is cuz it 
	tales like 5 seconds to make, and its tasty and i bet you'll raid your whole 
	fridge and run out of meat and cheese really fast! 



	Also my (just came up with it) fried-cheesy balogna:

	

	K so what you need is balogna and cheese.



	So you fry up the balogna and put the cheese on top of it while its 
	frying...wait till the meat gets crispy and there you go! Cheesy meat 
	chunks!



	 



	Mike, NJ


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