Alton Brown suggests that a dip is defined based on its ability to “maintain contact with its transport mechanism over three feet of white carpet”.
Creamy with chunks of lobster and a kick of cayenne, this seafood dip is great with a variety of crackers or bread. Use crab or lobster in this dip, or use a combination.
Put milk, butter, cream cheese, lemon zest, lemon juice, onion, salt, paprika, and cayenne in a bowl. Blend until smooth; Use a rubber spatula to fold in the seafood. Chill until ready to use. Let sit at room temp for ½ hour before using.
Recipe Notes Crab can be substituted for the lobster or you can use a combinatioin of the two. © Galley Chef All Rights Reserved
This delicious standing rib roast is encrusted with seasoned flour for a juicier roast with a nice crust around it.
Standing Rib Roast Mom's Way!
Preheat oven to 425 degrees Insert garlic throughout the roast. In a small bowl, combine flour, salt, pepper and paprika. Rub flour mixture over entire roast. Roast fat side up standing on ribs at 425 degrees for 30 minutes. Reduce heat to 325 degrees. Roast for 18 minutes per pound for medium-rare. Transfer to cutting board and cover with foil to rest 30 minutes. Slice and pour carving juices over slices, serve. Divide the number of people who will be eating by 2 and that's the number of ribs you'll need.
© Galley Chef All Rights Reserved