Griff's American Garlic Parmesan Spread

Last weekend my wife Sue was cooking some of her fantastic spaghetti and sausage, and I decided I want to concoct something new, but I didn't want to put too much work into it as I was feeling pretty lazy... So I said, "Hey, I'll do the garlic bread!"

I decided that instead of doing the usual--spreading some butter on the bread sprinkling a little minced garlic on it and maybe a little grated cheese--I thought, why not create my own garlic spread? So, I thought for awhile about what ingredients would taste good together in a spread. It turned out to be a real winner. Here's what I came up with:

Ingredients:

1 stick (4 oz.) butter
3 cloves garlic, minced
1/4 cup Italian dressing (I prefer Good Seasons® that you mix yourself)
2 tbsp. mayonnaise
1/2 cup dried, grated parmesan cheese
1 tsp. dried basil
2 tsp. dried parsley leaves
1/8 tsp. salt
1/8 tsp. crushed red pepper

Instructions:

In a mixing bowl, blend all of the ingredients together well. Cut a loaf of Italian or French bread lengthwise in two, or in slices, spread the mixture on the flat surfaces and heat in an oven or toaster oven until the edges of the bread are golden brown. Makes more than enough for a very large loaf of bread. Just refrigerate what's left, and make some garlic bread by the slice for the next couple of days!

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Griff's Manhattan Clam Chowder

The name "Manhattan" comes to us from the word Manna-hata, which means "island of many hills" in the language of the Lenape Native Americans. The island had been purchased in 1626 from the Lenape by Peter Minuit, the third director of New Netherland, the territory discovered by the Dutch East India Company. The island was acquired for 60 guilders worth of trade goods, which has historically been translated to about $24, but is said to be about the equivalent of $500-$700 in today's United States currency. The above photo of Manhattan was taken in 1942.

In the late 1800's Manhattan clam chowder was called "Coney Island clam chowder" and sometimes"Fulton Fish Market clam chowder" (named after the Fulton Fish Market established in New York in 1822). The name "Manhattan clam chowder" became popular in the early 1900's. In contrast with New England clam chowder, Manhattan clam chowder is characterized by a transparent broth of a reddish color from one of its most important ingredients: tomatoes!

Here is a delicious recipe for Manhattan clam chowder that I have developed:

Ingredients:

4 6.5 oz. cans minced clams in clam juice
1 medium onion
2 cloves minced garlic
4 medium spuds, peeled and diced
2 medium carrots, chopped
3 large stalks celery, chopped
8 slices thick cut bacon, diced
1 10.75 oz. can condensed tomato soup
2 11.5 oz. cans V-8® vegetable juice
3 14.5 oz. cans diced tomatoes
1.5 tsp. dried thyme
2 tbsp. dried parsley flakes
1 bay leaf
1 tsp. Lawry’s® seasoned pepper
(or ground black pepper)

Instructions:

Fry bacon in an 8 quart kettle. Add the fresh veggies and lightly sauté in the bacon grease for about 10 minutes. Add the canned items (except for clams) and simmer for about 3 hours. Add the clams, including the clam juice, and simmer for ½ hour or until ready to eat. Serves 10 to 14. Just freeze the leftovers and have again!

I love New York!

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Griff's African Grilled Tilapia

History records the fish known as "tilapia" as far back as ancient Egypt. Tilapia is believed to be the fish that Jesus used to feed the five-thousand on the Sea of Galilee, and it is doubtless the fish that is the subject of other Bible references; in fact, one of its common names is "St. Peter's Fish."

Native to Africa, tilapia is fairly new to the American market. Through fish farming, it has become an excellent tasting fish. It is mild and delicate, with a wonderful texture. Tilapia is ideal for both baking or grilling. The fish is very healthful, being high in omega 3 fatty acids. In the kitchens and on the streets of countries in Africa, tilapia is commonly seen grilling over a charcoal fire. This recipe is inspired by several authentic African tilapia recipes.

Ingredients:

4 fresh or thawed tilapia fillets
1/2 cup extra virgin olive oil
1/3 cup white wine
Juice of one fresh lemon
2 tbsp. butter
1 clove garlic, finely chopped
1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup orange bell pepper finely chopped
1/2 tsp. McCormick® crushed red pepper

Instructions:

Mix the olive oil, wine and lemon juice in a baking dish and marinate the tilapia in the mixture for an hour or more. In a small pan, melt the butter and sauté the peppers, onions and garlic—don’t over cook. Put the fish on a grill. (A charcoal grill is best!) It is best to use a grill basket so you can easily flip the fish. Don’t forget to coat the grill or basket with some oil or spray oil, such as PAM®. Carefully brush on some of the marinade on the fish while on the grill, and sprinkle with half of the crushed pepper. Flip fish and repeat. Add the sautéed veggies to the top of fish and serve.

Grilled tilapia tastes great with a side of long grain and wild rice!