Wednesday, October 31, 2007

Joe's Foot Warmer Corn "Chowda"

In my October 30 Recipe-of-the-Week Newsletter, I invited my subscribers to share their recipes with us--that is, to send them for possible publication in my weekly newsletter or my blog. (If you don't receive my FREE weekly recipe newsletter, why not sign up on the right column of this blog?) Joe, of Winter Garden, Florida, responded with an intriguing story and a recipe that sounds great. Joe writes:

I used live in Northeastern Massachusetts with my wife of 35 years, 2 cats, 2 macaws and a cockatoo. Our three kids have all started families of their own, and the grandchildren all love to come to "Grumpy's" house for dinner. This recipe came to me through at least 3 generations of grandmothers. I make this dish primarily in the winter. New England winters can be cold. The kids used to say that one bowl of this chowder for supper would keep your feet warm all night. Have it with your favorite bread and don't be shy about dipping...

Joe's Foot Warmer Corn Chowda

Ingredients:

1/2 pound thick sliced bacon (as lean as possible)
(Salt pork is the traditional way, but I like it better with bacon. Lean salt pork is difficult to get unless you make your own.)
3-4 medium onions (coarsely chopped)
6-8 potatoes (washed, skin on, cut into large bite sized pieces)
4 Tbs. butter or margarine (Nanna made her own butter)
1.5 tsp. salt
3 (15 oz.) cans creamed corn (your favorite brand; of course, Nanna made her own from her ownhome grown corn)
3 (15 oz.) cans whole kernel corn, drained (see note above for cream style)
4 to 5 cups whole milk or Half & Half (I like the Half & Half as it gives a creamier feel on the tongue--Nanna used whole milk straight from the cow, not this processed and remanufactured substitute we call milk today!)
Fresh ground black pepper

Instructions:

Cut the bacon into squares about 1" X 1" and toss it into a large, preheated pot, (if the pot is heated the bacon won't stick). Cook stirring occasionally until just before it starts to crisp. Drain the bacon grease and discar (don't be too fussy about trying to get it dry). Add the chopped onions, potatoes, salt and barely cover with water. Bring to a low boil and cook until potatoes are barely tender. Stir in the creamed corn, and whole kernel corn and bring it back to a very low boil. Stir in the condensed milk or Half & Half. Bring the temperature back to just below scalding for the milk stirring constantly and remove from heat. Cut the butter into pats and drop onto the surface, but do not stir at this time. Sprinkle the entire surface of the chowder with black pepper as lightly or as heavily as your pallet permits. Cover the pot and let it rest for about half an hour. Stir and serve in large bowls with chunks of fresh baked bread (for dipping). Serves 10 to 12 people. (Leftovers freeze well!)

Hope you all enjoy this as much as my family does!

Joe, Winter Garden, Florida USA

Saturday, October 27, 2007

Kristy Leigh's "ChocoFactory" System

Kristy Leigh has put together the most comprehensive chocolate recipe resource I have ever seen! Her ChocoFactory system, for a one-time fee of only $19.99, includes a vast multimedia approach to preparing, at a very low cost, desserts prepared by world-famous chefs.

First, there is Kristy's downloadable course. This is the most complete, easy to implement, authentic, & best tasting collection of recipes and lessons for making "scrumdiddilyumptious" desserts from your own home that you or anyone eating at your house or event has ever encountered!

Next there is The Official ChocoFactory eCourse.You will receive Kristy's ecourse featuring 50 pages of complete step by step instruction on how to make any mouth watering dessert up to 5-star restaurant standards. Learn the all of Kristy's tactics to have your own gourmet chocolatier eatery in your own home.

I think this is probably the best component of the package: The ChocoFactory DVD quality video tutorials that you'll have access to online! This comprehensive & supplemental video tutorial/instructional series teaches you Kristy's secret system of pumping out desserts and candies fast and at low cost. You may even want to watch to the videos multiple times to get the full value of this massive package.

Thousands of the most original, cutting edge recipes--plus some great bonuses! For all the details:
Click Here!

Saturday, October 20, 2007

Griff's Cajun Surf 'n Turf!



My son Nate and I pulled off a great grilling project this weekend. What we decided to try to accomplish was a Cajun style “surf ‘n turf.” We started with my Creole seasoning mix. I always make a pretty large batch, because I use it in all kinds of recipes! I use it on fish, on chicken, in my jambalaya, on pork... If you scroll down, you’ll find a couple of posts where I’ve used it. I also use it some of the weekly recipes I send out. If you don’t receive my FREE weekly recipe newsletter, why not sign up on the right hand column of this blog? The bottom photo is the final presentation of our grilling endeavor, accompanied by some Zatarain's® New Orleans Style Dirty Rice Mix. This turned out to be one of the best cookouts we've ever done! Nate took these great photos of the food. Here are the recipes for the seasoning mix, the steak and the shrimp:

Griff's American Creole Seasoning Mix

Ingredients:

4 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. white pepper
1 tbsp. Lawry’s® seasoned pepper (or black pepper)
1 tbsp. celery seed
1 tbsp. dried oregano leaves
1 tbsp. dried basil leaves
2 tsp. kosher salt
2 tsp. dried thyme leaves

Instructions:

Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)

Griff’s Cajun Grilled Steak

Ingredients:

4 nice, thick steaks (1/2 to 1 lb. each)
1/2 cup chopped green bell pepper
1/2 cup fresh, chopped parsley
1/4 cup chopped onion
1/4 cup chopped celery
2 cloves minced garlic
3 tbsp. butter
4 tsp. Griff’s American Creole Seasoning Mix (See recipe above)
1 tsp. Louisiana hot pepper sauce
1/4 tsp. salt
1/4 tsp. coarse, ground pepper

Instructions:

In a small sauce pan, gently heat the butter over low to medium heat. Add all other ingredients except for the steak and the Creole seasoning mix. Sauté over low heat, stirring often, until peppers, onions and celery are tender. Grill the steaks (preferably on a charcoal grill). While grilling, evenly sprinkle about 1/2 tsp. of Griff’s Creole Seasoning mix on each side of each steak. When steaks are finished, apply the pepper-onion-celery mixture on top of each steak and serve.

Griff’s Cajun Shrimp Kabobs

Ingredients:

1 lb. jumbo shrimp, deveined and shelled
3/4 cup white wine
1/2 cup canola oil
1 green bell pepper, cut into squares between 1” and 1.5”
1 cup red onion, cut into squares between 1” and 1.5”
1 cup celery, cut into 1” long pieces
1 cup cherry tomatoes (or grape tomatoes)
2 tbsp. chopped parsley
1 tbsp. Griff’s American Creole Seasoning Mix (See recipe above)
1 tsp. dry, ground mustard
1/4 tsp. celery salt

Instructions:

In a bowl, mix 1/4 cup of the oil and all of the ingredients except for the shrimp, the bell pepper, the onion and the tomatoes. Place shrimp in another bowl. Pour the liquid mixture over the shrimp, cover and marinate in refrigerator for 3 to 4 hours. Alternately place the shrimp, bell pepper, onion and tomatoes on thin, wooden skewers that have been soaked in water for a couple of hours. With a basting brush, apply canola oil over the entire surface of everything on the skewers and grill over hot coals just until the meat turns opaque. Serves 4 to 6.

Saturday, October 13, 2007

245 Recipes That Will Make Your Dog the Happiest Dog in Town!

I'm so enthusiastic about recipes for people, I sometimes forget that dogs are people too! (At least some people think they are!) Have you ever thought of putting together some great--and healthy--recipes for your dog?

50 years ago, a young dog fancier named John Miller wanted to improve his dog's growth. After analyzing commercial dog food formulas, he found they were all loaded with unhealthy chemicals. John developed a better recipe and tried it on his own dogs, using healthier ingredients. The result was a complete triumph!

John couldn't believe how fast his dogs health and behavior improved. Also he reduced his dog food costs by 50%. Happy with his discovery, he tried, hundreds of new recipes in the following years so he could see their effects on dog health and growth. Through these experiments, John created dozens of amazing recipes that make dogs grow faster and stronger--without using harmful commercial products (because they are infamous for mineral deficiencies).

John's recipes were so easy to do and so effective that multinational companies offered John more than $500,000 for his recipes, but above all, they wanted his silence. However, John is a man of principles and always refused such money. In fact, John wants you to know how to have a healthier dog, without spending a fortune on products! For all of the details:
Click Here!

Saturday, October 06, 2007

Griff's Grilled Beef Pepper Burgers

Catch one of the last grilling weekends of the season with this awesome burger recipe. Of course, if you're like me, you grill year-round. These burgers also taste great pan-fried.

Ingredients:

2 lb. ground beef
1 egg, beaten
1 clove minced garlic
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
2 tbsp. finely chopped jalapeno pepper (with most of seeds and membrane removed)
2 tbsp. finely chopped green onion
1/4 cup soy sauce
1 tbsp. Worcestershire Sauce
1 tbsp. McCormick® Grill Mates® Roasted Garlic Montreal Steak® seasoning
1 tsp. Lawry’s® seasoned pepper (or black pepper)

Instructions:

Blend well, by hand, the meat, garlic, peppers, and onion in a mixing bowl and form into eight patties. Coat grill with a little oil or PAM® spray. Grill burgers, pouring the sauces, and sprinkling the seasonings, on each side of burgers while grilling. Serve on sesame seed buns with your favorite fixins'.