Death-By-Chocolate Brownies

I borrow this recipe from Alton Brown. I must warn you it is for serious chocolate lovers only. These brownies are so decadent and almost too rich to eat. Almost.

Yields 16 brownies

4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 oz. (2 sticks) melted butter
1 1/4 cups cocoa, sifted
2 tsp. vanilla extract
1/2 cup flour, sifted
1/2 tsp. salt

Preheat the oven to 300 degrees. Butter and flour an 8-inch square pan. In a mixer fitter with a whisk attachment (or just manually beat with a whisk), beat the eggs at a medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into the greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with a toothpick (Insert a toothpick into the center of the pan. Toothpick should come out clean). Resist the temptation to cut into it until it's mostly cool. Proceed to fall into a sugar-induced chocolate coma.

Blanchard's Caesar Dressing

While we're on the subject of salad dressings, I must also share this recipe from one of my favorite cookbooks, "At Blanchard's Table: A Trip to the Beach Cookbook". To make a long story even longer, I had originally gotten this cookbook for my parents when they made the big leap to Anguilla. The authors (husband and wife) Bob and Melinda Blanchard are from Vermont and also made the big leap to Anguilla years ago to open a restaurant appropriately named Blanchard's. The food there is of course outstanding and they include a lot of recipes from their restaurant in this cookbook. This is by far my favorite cookbook and my go-to whenever I'm not sure what to make. All of the recipes are so simple yet so good.

Makes about 1 1/4 cups

1 Cup Hellmann's mayonnaise
3/4 tsp. anchovy paste
1 tsp. Worcestershire sauce
3 1/2 Tbs. freshly squeezed lemon juice
3 medium garlic cloves, minced
3/4 tsp. coarsely cracked black pepper

Whisk all ingredients together in a medium bowl until well blended.

*This dressing will keep in the refrigerator for at least a week.

Asian Soy Sauce Salad Dressing

I borrowed this marinade from Food Network's Ina Garten when I made it for the Grilled Salmon it was intended for and discovered that it makes an awesome salad dressing as well.

2 Tbs Dijon Mustard
3 Tbs Soy Sauce
6 Tbs Olive Oil
1/2 tsp. Minced Garlic
1 Tbs Honey

Whisk all ingredients together in a bowl. Enjoy!