I've been feeling neglectful lately. I get so busy talking about 'stuff' (isn't that just like a girl?) that I forget the core message of this blog is marketing to women online. So, it's always a real delight when one of the PR firms that sends me endless press releases finally hits the target. I mean, actually gives me something so useful that I jump for joy!

That happened just this week. I received a note about a "Block Party." Not sure what it was, but recognizing the source, I clicked the email open and WOW! Was I  delighted with what I discovered?  You bet!

Here's the skinny (before we get to the really good stuff):

"Comic Genius Dave Chappelle takes his explosive humor and raw energy (I'm assuming, since I don't know, that explosive and raw means...beyond PG) on the road in a freewheeling and heartwarming journey from small-town Ohio to the vibrant streets of New York City in Dave Chappelle's Block Party, coming to DVD June 13, 2006, from Univeral Studios Home Enterntainment."

All due respect to Dave, I couldn't pick him out of a line-up, but...I couldn't resist sharing the rest of this great news with you - because Dave's Block Party is all about Good friends, good times and GOOD FOOD! Check out these recipes; they got my mouth watering...so, without further ado, get in line for some good eats:

Stuffed Bacon Cheeseburgers

Recipe courtesy Tyler Florence

• 4 slices cooked bacon, chopped
• Kosher salt and freshly ground black pepper
• 4 large hamburger buns, split
• Ketchup, mayonnaise, and mustard, for serving
• Lettuce, sliced tomato, onion, and avocado, for serving

Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.

Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.

Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

Wrigley Field Chicago-Style Grill Cart Hot Dog

Recipe courtesy ARAMARK

• All beef hot dogs, as needed
• Poppy seed buns, as needed

Diced tomatoes, as needed, Mild banana peppers, needed, Sweet relish, as needed, Catsup, as needed, Mustard, as needed, Celery salt, as needed.

Grill the hot dogs until well browned and hot. Transfer the hot dogs to buns and top with the toppings of your choice.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Grilled Corn on the Cob

Recipe courtesy Bobby Flay

• 4 ears of corn, husked
• Butter
• Olive oil
• Salt to taste

Lay the ears directly on the grill over very hot coals. Grill turning to brown them evenly, for 5 to 7 minutes. Season them to taste with butter, olive oil and salt.

Grilled Chicken Wings in Gai Yang Sauce

Recipe courtesy Gourmet Magazine

• Chicken wings: 3 pounds chicken wings (12 to 14)
• 1/4 cup vegetable oil
• 3 tablespoons fresh lemon juice

Gai yang sauce:

• 2 small fresh hot red chiles (about 2 inches long) such as Thai or serrano
• 4 garlic cloves
• 3/4 cup sugar
• 1/2 cup water
• 2/3 cup white wine vinegar
• 3/4 teaspoon salt

Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt, to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8 hours.

To make gai yang sauce: Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. The gai yang sauce may be made 1 day ahead, covered and chilled. Bring sauce to room temperature before serving.

Prepare grill. Drain wings in a colander and pat dry. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side. Serve wings with sauce.

Deviled Potato Salad

Recipe courtesy Rachael Ray

• 5 all-purpose potatoes, peeled and diced
• Coarse salt
• 1/4 onion
• 3 tablespoons prepared yellow mustard
• 1/2 cup mayonnaise, eyeball the amount
• 1 teaspoon sweet paprika
• 1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
• Salt and freshly ground black pepper
• 2 scallions, thinly sliced, for garnish

Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.

In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

Marinated Grilled Steak

Recipe Courtesy of Cathy Lowe

• 1 1/2 pound flank steak
• 2 cloves garlic, finely chopped
• Ground black pepper
• 1 cup balsamic vinegar
• 2 tablespoons butter

Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.

Grill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce

Ok...I have one last thing to say: your backyard or mine? Who's bringing the beer? And, someone call Dave Chappelle and thank him for sharing his block party with us! Remember: the DVD will be out June 13th. More information here

(Yes, I know that was more than one last thing but, honestly, I'm fired up for this! Get the grill going, honey!)