Cafe by the River

Nothing goes better with fine food than fine art, in my humble opinion. I love the fresh, loose approach of the young and popular artist, Didier Lourenco. Didier Lourenco was born in 1968 in Barcelona. When he was nineteen years old, Didier went to work in his father's print studio. where he learned the art of lithography. Taking over a small corner of the studio, he set up his own "mini-studio," painting on paper and canvas. Visiting artists would view his work with excitement, and Didier was excited about the opportunity to learn from these artists. This was his art education. The above 38x36" print, Cafe by the River, sells for $64.99. Just click on the link below and enter 10287344A in the search field. A vast selection of work by Lourenco is available at:
Buy artwork by Didier Lourenco at Art.com

Griff's Shanghai Pepper Steak

The photo above is of Shanghai, China, in the 1920's. It took me a couple of times to perfect what I have come to call "Griff's Shanghai Pepper Steak," with the right ingredients, but I believe I've got it down now! This is excellent and easy to prepare--and lean and healthy too! If you don't like things so spicy, just cut the amounts of the black pepper and the crushed red pepper in half.

Ingredients:

1.25 lb. beef strips (the more tender, the better)
2 tbsp. canola oil
1 cup diced green bell pepper (with most seeds and membrane removed)
1 cup diced red bell pepper (with most seeds and membrane removed)
1 cup diced celery
1 cup diced yellow onion
1 tbsp. corn starch
2 tsp. brown sugar
1 14 oz. can beef broth
1/4 cup water
1/2 cup soy sauce
2 tbsp. rice vinegar
1 tsp. sesame seeds
1 tsp. coarsely ground black pepper
1/4 tsp. white pepper
1/4 tsp. crushed red pepper
1.5 cups (dry) Uncle Ben's® Converted® rice and ingredients called for in instructions on box.

Instructions:

Prepare the rice according to the instructions on box. In a large
skillet, heat the oil. Add the meat and heat, stirring often, until
the meat is brown on all sides. Drain off about one half of the
liquid from skillet. Add the fresh veggies and continue to stir
often, until veggies are tender (but don't overcook!). Add the beef
broth, the soy sauce and the rice vinegar and then all of the dry
ingredients except for the corn starch. Continue to stir often. Mix
the cornstarch into the 1/4 cup of cold water and add to skillet,
Continue to stir until gravy thickens. Serve on the rice. Serves
about 6.

Overcoming Hypoglycemia

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Griff's American Sloppy Joe

Sloppy Joe--American through and through! Here is a recipe I have developed that, in my humble opinion, is the best in the world...

Ingredients:

2 tbsp. butter
1 cup chopped onion
1 cup chopped bell pepper
2 lb. lean ground beef
1 8 oz. can tomato sauce
1 tsp. garlic powder
4 tbsp. yellow mustard
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce
1/2 cup ketchup
1 cup beer
1 tbsp. brown sugar
1 tsp. paprika
1 tsp. chili powder

Instructions:

In a large skillet, melt the butter and sauté the chopped onion and bell pepper(being careful not to overcook). Add the ground beef and cook slowly, stirring often until beef is cooked thoroughly. Drain off excess grease. Add the rest of the ingredients and simmer for several hours. When the beer is added, the mixture will seem thin at first, but it will thicken as it simmers--and after all, it is called sloppy Joe! Serve on your favorite hamburger buns. Makes about 8 to 12 servings.