- 4 tbsp. Mayo

- 1 tbsp. finely chopped red onion

- 1/2 tsp. parsley

- 1/2 tbsp. TM DUST

- 3/4 cup whipped plain Philadelphia Cream Cheese

- 1 1/2cup marble cheese freshly shredded

1/4 cup sliced almonds

1/2 tsp. parsley

• Mix all ingredients in a bowl,  and then roll into a ball.
• Next roll the ball in sliced almonds and parsley. 
• Cover with cling wrap and put in the fridge for 30 minutes to set.
• Serve with vegetables, assorted chips and crackers.
• Can easily be doubled or tripled.

- ice
- 3 dashes Worcestershire sauce
- 3 oz Clamato juice
- 1 - 3 dashes hot sauce
- 1 oz vodka

- TM DUST for rim and also in drink to taste

- celery, pickles, olives, bacon or a slider (optional garnishes)

 INSTRUCTIONS

• Start by mixing the ingredients, but before you start pouring, please note that the order of ingredients does matter!
• In a glass rimmed with TM DUST and filled with ice, add the Worcestershire sauce, followed by Clamato juice, hot sauce, vodka, and then season with TM DUST.
• When it comes to the garnish, here’s your time to be creative. Go the conventional route with a long piece of celery, or grab a skewer and make a combo with pickles and olives. But if you’re really looking to earn some extra fun, add a piece of bacon, or better yet, a nice stick of kubasa.

 

 

 

 

 

 

BBQ TM STEAK

 - 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed

- 2 tablespoons canola or extra-virgin olive oil

 

INSTRUCTIONS 

• About 30 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high.
• Brush the steaks on both sides with oil and season liberally with TM ORIGINAL.
• Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
• Then turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 3-5 minutes before slicing.