Spinach Artichoke Dip

Ingredients:

2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
2 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve
12 oz. jar artichoke hearts - drained, coarsely chopped1/2 cup shredded white cheddar cheese

Method:

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
Stir in flour and cook for 1 minute.
Slowly whisk in cream and broth and continue cooking until boiling.
Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
Sprinkle cheddar evenly over tops.
At this point, the dip can be refrigerated until ready to serve, if desired.
Microwave dip on 50% power just until cheese has melted.

Serves: 12

White House Christmas Menu 2005: BillyBob Still Waiting for his Invite

2005 Christmas Reception Menu

Christmas Buffet Reception
Artisanal Domestic and French Cheeses served with Rustic Breads and Seasoned Fruits
Brown Sugar Baked Ham served with Horseradish-Mustard Sauce (served with Hot Sweet Potato Biscuits)
Spinach Gnocchi with Winter Greens, Pancetta Bacon, Baby Vegetables and Brown Butter
Farfalle Pasta with Maine Lobster, Asparagus and Lemon-Vanilla Sauce
Smoked Salmon Display with Yukon Potato Crepes, Chive Créme Fraiche, and Red Onion Marmalade
Maryland Crab Cakes with Lime-Ancho Remoulade
Thai Peanut Chicken Skewers with Cilantro Dipping Sauce

Christmas Buffet Suppers
Hot Tomato Bouillon
Holiday Waldorf Salad with Kiwi, Pineapple, and Lemon Yogurt
Hickory Smoked Bourbon Turkey with Cranberry-Orange Relish
Crown Roast of Lamb with Spiced Pecan Apples
Honeyed Sweet Potato Soufflé
Glazed Beans with Bacon, Sugar and Shallots
Christmas Reception Desserts
Cookies:
Peppermint-Chocolate Meringue Kisses
Chocolate Cracklin'
Barney Bush
Miss Beazley
Snowflakes
Ginger-Orange-Cherry Molasses
Other Specialities:
Warm Apple Oatmeal Crisp with Vanilla Sauce
Warm Grand Marnier Savarin with Cherry Sauce and Whipped Cream
Spicy Pumpkin Custard
Buche Noel Cake
Trifle
Truffle Tree
Dark Chocolate and Milk Chocolate Roasted Whole Almonds
Glace Fruits
Fondant Gift Petit Fours
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BillyBob's Steak Grill

Ingredients:

A steak, from cheap to expensive, usually bought at the out of date discount price.
garlic
salt coarse ground
pepper from the pepper mill.

Method:

Let steak reach room temperature.
Next break some cloves out of the garlic and slice into slivers.
Cover with salt and pepper both sides.
Then use a knife to slice slits into the steak. Slide the slivers into the slits the more the better.
Have a hot charcoal grill with a lid. Maybe add some soaked hickory chips to the coals.
Place the steak on the grill and wait about five minutes. Then turn the steak.
BillyBob likes his steak rare so check back in about four minutes.

After cooking wait five minutes to let the juices redistribute in the meat.
Have at it. When you chomp into that garlic be ready for a nice surprise.