Assemble dip in the following order; spread on a serving plate

Layer 1 – cream together the cream cheese, Worcestershire sauce, onion, lemon juice and mayonnaise; spread on serving plate.

Layer 2 – spread cocktail sauce over cream cheese layer.

Layer 3 – Spread crabmeat over cocktail sauce.

Layer 4 – Top with minced parsley

Cover and refrigerate until ready to serve.

Preheat oven to 350 degrees. In a medium ovenproof skillet ( I used my cast iron skillet) heat over medium to medium-high heat, add oil. When hot, add shallots and apples. Cook stirring frequently until shallots are soft and apples are golden, remove from skillet. Salt and pepper chops on both sides, add to hot skillet and cook until golden brown on both sides. When brown, remove from skillet. Add brandy to skillet and deglaze pan, stir in cream and 1/2 of the parsley. Bring to a boil. Add chops, apples, and shallots. Place skillet in preheated oven and bake 45 minutes. Remove from oven, top with remaining parsley and serve. I served with egg noodles, would also be terrific to serve with a wild rice mix.

Notes

Serving more than 2? This amount of sauce would be perfect for 4 pork chops, if serving more, double the amount of shallots, apples,brandy and cream amounts, bake in a 9 x 13 baking dish.

In a large dutch oven, over medium heat, cook bacon until crisp.  Remove bacon from pan.  Add onion and garlic to bacon fat, cook 4 – 5 minutes or until the onion is transparent.  Add scallions and red pepper flakes.  Add wine and bring to a boil.  Boil 1 minute, add mussels, cover and cook 5 – 6 minutes or until the mussels have opened. Top with reserved bacon pieces.  Serve with baguette slices.

If using a food processor – stir the yeast into the water and let stand for 10 minutes.  Put flour and salt in processor bowl, turn processor on and slowly add the water, if the dough is too dry, add a bit more water until it forms a ball.  Let processor knead the dough for approx. 4 minutes. 

If using a mixer – repeat the steps above using the paddle attachment, once incorporated use the dough hook and knead for approx. 4 minutes

If by hand – stir the yeast into the water and let stand for 10 minutes in a large bowl.  Stir in flour, one cup at a time – add the salt.  Using your hands; incorporate all of the flour, turn out on to a floured surface and knead until smooth and elastic – 8 – 10 minutes.

Place dough in a greased bowl, let rise until double, approx. 1 hour.  Turn dough onto a floured board, divide dough into 10 equal portions, make each roll into a ball. Brush each dough ball with olive oil.  Cover the dough balls and let rest for 10 minutes.  Flour a baking sheet.  Make a deep indentation with the side of your hand in each roll down the middle, place the roll indentation side down on floured baking sheet, repeat with all of the rolls.  Cover rolls and let rise for another hour.  Preheat oven to 425 degrees. Oil another baking sheet, after they have risen, place rolls indentation side up on this sheet,   Bake rolls for 15 – 18 minutes or until golden brown.  To make a crisp crust, spray water three times into the oven during the first 10 minutes of baking.

Cut the shell of the shrimp, carefully de-vein and butterfly shrimp; using a paring knife make an incision from the tail to the opposite end. Do not cut all of the way through. Place in a large baking dish. Combine white wine, red pepper, parsley, olive oil  juice of 1/2 lemon,and salt and pepper. Drizzle over shrimp. Let stand for 15 – 20 minutes. Heat grill to medium high heat. Place shrimp on the grill, cook 4 minutes and flip to other side for approx. 3 minutes until shrimp is opaque. Grill the lemon halves. Remove shrimp to a platter with the grilled lemon halves. Squeeze grilled lemon over shrimp prior to serving. Serve with melted butter or your favorite cocktail sauce.