In Flanders Fields

In Flanders Fields the poppies blow
Between the crosses row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

By Lieutenant Colonel John McCrae, MD (1872-1918)
Canadian Army

We remember with gratitude those who, throughout the generations, have given the ultimate sacrifice in service to our nation, securing our freedom through military victory!

Griff's Stout-Brined Pork Loin Chops

Here is yet another great recipe using Guinness extra stout, this time as a component of a brine solution. I put this together last weekend and it got rave reviews from all. Use more or less spices as desired--delete the cayenne pepper altogether if want less spiciness and more of the subtle Guinness tones.

Ingredients:

2 lb. boneless pork loin chops about 1 " thick (about 5 chops)
1.5 cups Guinness Extra Stout
1.5 cups water
3 tbsp. kosher salt
2 tbsp. molasses
2 tsp. brown sugar
1 tsp. black pepper (coarse grind)
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cayenne pepper

Instructions:

Place the chops in a resealable plastic bag set in a large bowl. In a large bowl, combine the stout, the water, the molasses and the brown sugar. Stir until salt dissolves. Pour the brine over the chops, seal the bag and marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally. While meat is marinating, combine the remaining ingredients in a small bowl or container, mixing well. Drain the chops and discard the brine. Pat the meat dry with paper towels. Sprinkle the pepper mixture over both sides of chops and rub into meat with fingers. Grill the meat (preferably on a charcoal grill), covered, until meat is thoroughly cooked. Serves approximately 5.

Announcing: My New eBook Store!

I am real excited about my new ebook store, All Your eBooks. At All Your eBooks you can browse and find ebooks that you can download instantly on just about any subject, plus instructional videos and unique software products! For example, are you interested in recipes and cookbooks? Just enter the word recipes in the search field in the middle of the site and check out all the selections that appear: just about all of the products I have reviewed on this site and in my weekly newsletter! Hobbies, Investing, Real Estate, Employment, Health, Fitness, Publishing, Education, Marriage, Relationships, Music, Home Improvement... The list goes on and on... Literally thousands of digital products! Browse and enjoy! To go directly to this ebook store:
Click Here!

You Might Be a Redneck If...

You might be a redneck if...
...your seafood platter looks like this!

I couldn't resist posting this photo taken by my friend Dennis from Prescott, Arizona, of the lunch he made today. Thanks for the photo and the humor, Dennis!

Griff's Irish Lamb Stew and Champ

Here is something to else to do with that Guiness extra stout: Use it as one of the ingredients in this authentic Irish lamb stew. So what the heck, you might be asking, is “champ”? Champ (or in some areas the dish is called “poundies”) is an Irish mashed potato dish that includes chopped green onions. It is served piled high with a well in the center full of melted butter. The dish is eaten from the edge with each bite dipped in the melted butter. It is often eaten as a side dish for lamb stew. I have based my recipes for this lamb stew and champ on genuine Irish recipes. If you feel you must, you can substitute beef round steak for the lamb.

Ingredients:

2 tbsp. canola oil
2.5 lb. lamb (shoulder or stewing meat), cut off of bone, trimmed of fat and cubed
1 bottle (12 oz.) Guinness extra stout
1 (14 oz.) can beef broth
1 (8 oz.) can tomato sauce
16 oz. fresh white mushrooms, stems removed and halved
1.5 cup diced onion
1.5 cup sliced celery
1 cup milk
1/4 cup flour
1 tsp. salt
1/2 tsp. coarsely ground black pepper
1/4 tsp. dried thyme

Instructions:

In a large, deep skillet, heat the oil and then add the lamb. Brown the lamb meat well and then add the stout, the tomato sauce, the beef broth, the salt, the pepper, the thyme, the celery and the onions. Cover and simmer for 45 minutes, stirring occasionally. Add the mushrooms and simmer for another 15 minutes, or until lamb and vegetables are tender. Add the flour to the milk and mix thoroughly. Blend into stew and bring the stew back to a low boil. Continue to cook for a couple of minutes, stirring until stew is thickened. Tastes great with a piece of sheepherder bread (to soak up some of the gravy) and a side of champ (see recipe below). Serves 4 to 6.

Champ

Ingredients:

2 pounds red potatoes, scrubbed (but not peeled) and diced
1/2 cup milk
1/2 cup green onions, chopped
2 tablespoons of butter (and plenty of extra butter as a condiment)
1/4 tsp. salt
1/4 tsp. Lawry’s® seasoned pepper (or black pepper)

Instructions:

Cook the potatoes in boiling water until tender. Simmer the milk and onions for about 5 minutes. Strain the potatoes and mash thoroughly and add the 2 tablespoons of butter, the salt, the seasoned pepper and the milk and onion mixture. In an individual dish or bowl for each serving, pile the potatoes high, place a scoop of butter in the center to melt. Eat the champ from the outside, dipping each spoonful in the well of butter in the center. Serves 4 to 6.