Griff's American Beer-Braised Shrimp

I put this in one of my weekly newsletters awhile back. If you don't receive my FREE recipe-of-the-week, emailed every Tuesday morning, why not sign up at the right hand column of this blog?

Beer gives seafoods and meats some wonderful layers of flavor. For this recipe, use a hearty American lager.

Ingredients:

1 lb. raw shrimp, thawed and peeled
12 oz. beer (lager)
1/4 cup canola oil
6 cloves minced garlic
2 tbsp. lemon juice
1 tbsp. dried parsley flakes
1/2 tsp. dry, ground mustard
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp coarse ground black pepper

Instructions:

In a large skillet, heat the oil and the minced garlic for about
two minutes over medium-high heat. Add the shrimp, and sprinkle
with all of the dry ingredients. Add 1/2 of the beer and cook for 5
minutes. Turn shrimp and add the lemon juice and the rest of the
beer. Cook until meat is firm. Serves 2 to 4.

My Pizza Sauce Breakthrough!

What a breakthrough! Let me tell you about it. I put together a recipe for a pizza sauce some time ago based upon various recipes I had researched on the internet. It tasted really decent. It involved cooking down some tomato sauce with some spices and a wee bit of brown sugar added. As I was saying, it tasted really decent. However, I get pizza delivered once in awhile from a local pizzeria that does New York Style Pizza and I am always amazed at how light and fresh the sauce tastes. I began to ponder on this and wondered just what it is that I was missing in my recipe.

Since pizzerias are usually pretty secretive about their recipes I decided not to bother trying to find out what they did to get their pizza to taste so good. Instead I went online and surfed for more sauce recipes. Then I stumbled upon a site by Jeff Varasano, who “reverse-engineered” the pizza of Patsy’s Pizza in East Harlem, New York. Reverse engineering is, instead of engineering a product, taking an existing product and breaking it down to find out how it is made so you can replicate it.

Jeff, the founder and CEO of a software company, loved the product from Patsy’s so much that he committed himself to finding out how he could produce a pizza with the same qualities. After six years of research and experimentation, Jeff not only reached his goal, but he has generously shared the details of his work and many tips for putting together an excellent pizza. You can read all about it at:

http://slice.seriouseats.com/jvpizza/

But getting back to the sauce. Jeff said something about pizza sauce that got my attention. He said, “Don't make a sauce. That is, don’t pre-cook the tomatoes. The tomatoes will cook on the pizza. If you cook a sauce first, it will cook again on the pizza, turning it brown and yucky. No need to make a sauce. Look at how overcooked many sauces are. The best places don’t do this.” Jeff also said something about the canned tomatoes he uses: “Always buy whole, peeled tomatoes and crush them yourself.”

I thought long and hard about this and figured that Jeff probably knew what he was talking about! It all seemed to make sense. Now I definitely don’t do everything the way Jeff does, but I have implemented his strategy of crushing whole, peeled tomatoes and, without pre-cooking them, applying them directly on the pizza before before putting it in the oven. The results have been phenomenal! I have discovered what my pizza sauce was missing and how to make my sauce taste as fresh and light as the wonderful New York style pizza that I get delivered. Here is my recipe:

Ingredients:

1 14.5 oz. can whole, peeled tomatoes (I like Hunt’s®.)
2 cloves garlic
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/4 tsp. salt
1/4 tsp. Lawry’s® seasoned pepper (or ground black pepper)
1/4 tsp. brown sugar
1/4 tsp. onion powder
1/8 tsp. McCormick® crushed red pepper

Instructions:

Mince the garlic. In a bowl, blend the garlic, the tomatoes and all other ingredients and crush the tomatoes by hand. Or, mince the garlic in a food processor and add the tomatoes and all other ingredients and process until tomatoes are crushed (but not pureed). Spread evenly on pizza dough and add your cheese, pepperoni, etc. This will make enough sauce for two 12” pizzas.

Here is a resource you might be interested in: Do you dream of a heavenly slice of New York Style Pizza--with golden brown crust baked to perfection, crisp outside, chewy inside--topped with a secret blend of zesty tomato sauce, brimming with flavorful melted cheeses and your favorite toppings? That’s amore! But don’t head for New York City. Get a copy of Secrets from Inside the Pizzeria! You'll get an instantly downloadable ebook, PLUS a one hour and 20 minute DVD video demonstration that covers everything in the book! By learning the secrets of the best pizzerias, the best pizzeria in town will be your own kitchen. Are you saying, “My kitchen?” Yes, you can outshine your favorite pizzeria in your own home kitchen with to-die-for pizzas any day of the week. Your spouse, children, and friends will take one bite and know they’re in Pizza Heaven. For more details:
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By the way, have you of Albert Grande, "the pizza man"? Making pizza is Albert's passion--he's been doing it for over 20 years. He claims that his pizza is "spiritual pizza--right from the heart!" He invites you to join the exclusive club of less than one percent of people who really know how to make pizza. for more details:
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Olive Garden's Alfredo Sauce from Ron Douglas

Ron Douglas is a well-known author and researcher of the secrets behind famous restaurant recipes. Here is a new offering from Ron:

Olive Garden's Alfredo Sauce

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Procedures:
Heat milk and cream in a heavy bottom saucepan until it begins tosimmer. Turn off heat. Slowly whip in cheese, then remove from heat. Place egg yolks in a separate bowl and slowly whip in a portion ofthe hot milk and cream mixture. Slowly add egg yolk mixture backinto remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper. Serve over your favorite pasta.

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

After 5 years of research and testing with over 45,000 members of his Secret Recipe Forum, Ron makes this bold claim: "We'll teach you the jealously guarded secrets behind actual dishes from billion dollar restaurants: The Cheesecake Factory, KFC, The Olive Garden, PF Chang's, Red Lobster, Hard Rock Cafe... (far too many to list here) and show you how to easily make them at home!" Check out Ron's website at:
Click Here!

How to Grow Juicy Tasty Tomatoes

Spring is just around the corner! Are you going to be growing tomatoes this year? If so, you'll want to get the instantly downloadable ebook, How to Grow Juicy Tasty Tomatoes, by Annette Welsford and Lucia Grimmer. Lucia Grimmer, a leading plant pathologist, has authored several scientific papers and won awards for her technical articles. She holds a Master's Degree in Plant Pathology, is a plant nutrition technician and a world authority on plant disease. Every day she provides technical advice to professional tomato growers all over the world. Now she shares her professional secrets with home gardeners! Lucia has collaborated with fellow tomato lover Annette Welsfort to write this easy-to-read, comprehensive ebook with hundreds of photos.

How to Grow Juicy Tasty Tomatoes is divided into two parts. The first part is called Quick Start and gives you simple step by step instructions so you can get your first crop started straight away. Each step is illustrated with photographs to make it easy for everyone (even a complete novice) to follow. The second part is the detail. This is your reference section, with incredible detail on every aspect of growing tomatoes. Novice and seasoned tomato growers alike find this section invaluable, as it contains everything you will ever need to know, and more!

The instantly downloadable ebook version is only $29.95 and comes with some great bonusus. For more details:
Click Here!

Turn Your Love of Food into A Highly Profitable Catering Business

Most successful caterers started as people just like you, with a passion for food and a flair for entertaining! From one person operations, some have grown into prominent national entities, while others simply are content to be legendary in their own home town. This comprensive manual, The Expert Guide to Starting Your Own Catering Business, covers every aspect of catering success and will guide you through every step of starting, running and succeeding with your own catering business. From planning your business to menu creation and marketing, every relevant subject is addressed.

Every essential element of being a successful caterer is covered in depth in clear, easy to follow information: Costs, attracting clients, menus, equipment, setting prices, panning events, preparing the food, hireing the right help... The list goes on and on... This instantly downloadable package is only $23.95 and comes with over $60.00 worth of bonuses, including The Business Plan Workbook, Dinner Parties Made Simple and The Instant Business Letters Kit. For more information:
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Griff's American Steak with Shallot Wine Sauce

Here is an easy, but elegant, entree to serve at your dinner party. I grilled these on my kitchen counter a couple of weeks ago on my George Foreman electric grill. The steak tasted great and made a beautiful presentation.

Ingredients:

For the steak:

3 lb. (approx.) New York strip steak
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1 tbsp. dried parsley flakes
2 tsp. coarsely ground black pepper
1/2 tsp. garlic powder

For the Sauce:

2 tbsp. butter
4 cloves minced garlic
2/3 cup beef broth
2/3 cup dry red wine
1/2 cup chopped shallots
2 tbsp. red wine vinegar
2 tbsp. chopped chives

For the Topping:

2 tbsp. chopped chives

Instructions:

The sauce:

In a sauce pan, heat the butter over low heat. Add the garlic, shallots, and chives and sautee until shallots are tender. Then add the broth. the wine and the vinegar. Stir everything together and bring to boil. Then turn down heat and simmer for about 10 minutes.

The steak:

Sprinkle half of the ingredients for the steak on each side, while grilling. When steak is cooked to your preference, top with the wine sauce and 2 tbsp. fresh, chopped chives when serving.

How to Make Restaurant Quality Sauces

In as little as 20 minutes, you can make rich, velvety brown sauce just like you get served in your favorite restaurant--or classic lobster based seafood sauce to serve with fish! Discover how to make dozens of classic and everyday sauces at home in your own kitchen--even if you have never taken a cooking class in your life! With this instantly downloadable ebook, ou'll learn the "how's" and "why's" behind making dozens of great sauces at home. Learn the sauce making secrets professional chefs use!

After using How to Make Restaurant Quality Sauces at Home, Susan Davidson, of Seattle, Washington, wrote: "I don't have a lot of time to spend on making dinner except for every now and then, so the recipes I choose have to be relatively simple. Last weekend I decided to try the Peppercorn Sauce using the Demi-Glace Gold. I served it over a cut of ribeye steak, along with the rosemary/sage red skinned potatoes recipe using the Graisse de Canard Gold and a side of Caesar salad. This meal was like nothing I had ever made before. The Peppercorn Sauce was easy to make and out of this world. It was laced with richness, full of complex flavors, and absolutely delicious. It tasted more like something I would enjoy at a 5-star restaurant rather than something I whipped up in my kitchen for the family."
How to Make Restaurant Quality Sauces at Home is only $11.95 and includes a great bonus gift! Read all about it at:
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Griff's American Glazed Spiral Ham

I did this one for Christmas day, but I plan to do another one this month too! This is easy, but delicious, with complex, wonderful layers of flavor.

Ingredients:

1 fully cooked spiral cut ham (approx. 9 lb.)
1/2 cup apple sauce
1/2 cup apricot preserves
1/3 cup brown sugar
2 tbsp. honey
2 tbsp. yellow mustard
2 tbsp. Dijon mustard
2 tbsp. prepared horseradish
1/2 tsp. ground, dried mustard
1/4 tsp. ground clove

Instructions:

Put all of the ingredients except the ham into a sauce pan. Slowly bring ingredients to a boil, stirring often. Remove from heat immediately. Preheat oven to 325 degrees F. Remove all packing materials from ham and place, flat side down, in an open, shallow roasting pan. Do not cover. Bake for about 1/2 hour at 325 degrees F. Remove ham from oven and brush glaze on ham and in between slices. Put ham back in oven and continue to bake at 325 degrees F for another 30 to 60 minutes, or until internal temperature is 140 degrees F. Remove ham from oven and increase temperature to 425 degrees F. Brush ham again with glaze, on top and in between slices. Return ham to oven for about 15 minutes. Remove from oven. Remove, serve, and enjoy!

Do You Want a "New You" for the New Year?

Happy New Year! On or about New Year's Day, many people resolve to diet and begin excercise programs. I actually have jump on those who are making such new year's resolutions: I began my diet and fitness program in August. See my August 25 post (Click Here). I am now happy to report that I have lost 26 pounds. I have gone from 220 to 194 pounds, from a 38" to a 36" waist--and it is not from following any fad diet or doing anything crazy. I have put myself on a program of healthy and sensible eating and excercise.

I probably could have lost even more weight in the last five months if had gone for one of these radical weight loss programs. But I have opted for a healthier approach by which I am gradually converting fat to muscle, and becoming physically fit in the process. I must say, I have not starved myself. In fact, I have bothcreated and eaten almost all of the recipes that I have posted on my blog and published in my weekly newsletters for the past five months while I have been losing weight.

All of this has been a real education for me--and I think that is such an imortant word when it comes to dieting: "education." I have learned about how it is actually important to not starve yourself, but to become aware of foods which help to burn fat. I have learned about eating a number of small meals throughout the day, at the right times, and how this keeps the fat burning away!

No matter what anyone tells you calories are an issue in dieting. I began my diet by meticuloulsy recording my caloric intake each day. I found out that you can actually eat very satisfying meals throughout the day and stay within the limit of calories by which you can constantly lose weight! I don't count calories now, but I stay conscious of approximately how many I'm taking in througout the day--and I'm still losing weight. I also must tell you that two days a week I relax and eat what I want, when I want, and how much I want. I don't go wild on these days, but I reward myself, often with recipes like I've been publishing!

I have also learned that there are "good fats" and "bad fats." And there are definitley a lot of great tasting foods that are highly proficient at fat burning!

My new way of eating, coupled with my very sensible fitness program (one half hour of excercise three times a week) has made me feel better than I've felt in many years! If you are considering making some changes in 2008, here are some resources you might want to check out...

The Mediterranean Diet is also known as the Heart Diet or Cancer Diet and is currently one of the most respected diets known today. Now if you're like me, you might not want to totally commit to any one diet--but you might want to consider adding some of these unique, tasty and healthful recipes into your meal schedule. I reviewed this diet on the September 1 post of my blog at:

The Mediterranean Diet--Click Here!

Medical researcher Shola Oslo has written an ebook which gives all the details of extensive research on foods which fight fats--resulting in fast, yet safe and healthy weight loss. Shola tells us "...there are some scientifically proven foods that are known to aid weight loss? These are foods doctors, scientists, medical researchers and nutritionists know help weight loss." See my review of this ebook at:

Discover 110 Amazing Fat Fighting Foods!--Click Here!

Quickly shrink your waistline, lose body fat, eliminate low back pain and develop a stunning set of six-pack abs... David Grisaffi has been an exercise specialist, strength coach and personal trainer since 1994, working with all types of people from professional boxers to housewives who want to get rid of cellulite. Check out his course, Firm and Flatten Your Abs, at:

Firm and Flatten Your Abs!--Click Here!

The Greatest Gift Ever Given...

But the angel said to them, "Do not be afraid; for behold I bring you good news of great joy which will be for all the people; for today in the city of David there has been born for you a Savior, who is Christ the Lord." --Luke 2:10-11

"For God so loved the world that He gave His unique Son, that whoever believes in Him shall not perish, but have eternal life."
--John 3:16

May You Have a Very Merry Christmas!

Griff's American Christmas Brined Turkey

I brined a turkey for Thanksgiving, and it was wonderful. You might want to try this for your Christmas dinner. I put together a recipe for this largely based on a recipe by Alton Brown, but I made quite a few changes, especially in the aromatics. It was a joy both to prepare and eat this bird.

Brining is a process in which meat is soaked in a salt solution (called a brine) before cooking. The brine makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, through the process of osmosis. This process causes cells to hold on to the water while the meat, poultry or fish is cooking. That's the short version of it. Scientists could go on forever about this process, but I'm not a scientist. I just know that it works.

Ingredients:

1 thawed turkey (approx. 20 lb.)

The Brine:
1 gallon vegetable stock
1 gallon iced water
1 cup kosher salt
1/2 cup brown sugar
1 tbsp. Lawry’s® seasoned pepper (or black pepper)

The Aromatics:
2 cups water
1 large handful fresh parsley leaves (cut off the stalks)
6 (4” long) pieces celery
4 (4” long) pieces carrot
1 sliced red apple
1/2 sliced onion
4 whole, peeled cloves garlic
2 tsp. rubbed sage
1 tsp. dried thyme leaves
Olive oil for basting

Instructions:

The night before: Combine all of the ingredients for the brine, except the ice water in a large (8 qt.) kettle and bring to a boil, stirring well so as to dissolve the salt and sugar. Refrigerate until thoroughly chilled. Then combine the brine and the ice water in a large and clean insulated cooler. Place the turkey, breast side down in cooler, and put lid on. Marinate for about 8 to 10 hours, turning once.

When you are ready to roast the bird, combine the celery, the carrot, the apple, the onion and the garlic in a large, microwave safe bowl. Stir the rubbed sage and dried thyme leaves into the water and add it to the ingredients in the bowl. Microwave on high for 5 minutes.

Preheat oven to 500 degrees F. Remove the turkey from the brine and discard the brine. Wash the bird inside and out with cold water. Place the turkey in a roasting pan. Pat dry with paper towels and put the celery, the carrot, the apple, the onion the garlic, and the fresh parsley leaves in cavity. Tuck back the wings and coat the whole turkey liberally with olive oil.

Roast the turkey on the lowest level of the oven at 500 degrees F for 30 minutes. Remove from the oven and cover the breast area only with a double layer of aluminum foil. Insert a meat thermometer between the thigh and breast just beyond the lower part of the thigh bone, making sure that the thermometer does not touch any part of the bone. Reduce oven to 325 degrees F and put the bird back in the oven. The remaining roasting time for a turkey of about 20 pounds should be anywhere from about 4 to 5 hours. Make adjustments for different size birds. Turkey should be done when the meat thermometer reaches 190 degrees F in the deepest part of the thigh muscle. (Some sources give lower temperatures, but I like to be sure.) After removing from oven, cover entire bird loosely with foil and allow 15-20 minutes standing time before carving. Discard the aromatics.

Write a Cookbook and Make it Sell

"It's a crying shame. There has never been a better time to publish a cookbook, but most of the people I speak with don't think they can do it. You know the type of people I'm talking about--the ones who, even with opportunity staring them right in the face, will always tell you why they can't do something."

These are the words of Ron Douglas, the author of a new, instantly downloadable instructional course, Write a Cookbook and Make it Sell. Ron shows you how to make quick cash by selling your own cookbook, even if you can't cook and don't like to write. Ron, a best selling cookbook author, reveals his inexpensive step-by-step system to create a cookbook and earn big profits in 60 days or less. Some great bonuses too! For all the details:
Click Here!

Griff's Brother's American Mac and Tomatoes

We all know that kids love mac & cheese. When we were kids, there was a dish my brother Jay loved even more than mac and cheese. He called it "Macaroni and Tomatoes" and it was one of the first dished he learned to cook. This is easy to make and it makes a great lunch. It also makes a great side dish to accompany beef, pork, fish or poultry.

Ingredients:

1 qt. water
2 cups elbow macaroni
2 tbsp. butter
1 cup chopped onion
2 (8 oz.) cans tomato sauce

Instructions:

In a small pan melt the butter over low to medium heat. Add onions and sauté until tender. In a medium size pan, bring water to a boil over medium to high heat. Add the macaroni and reduce heat a bit, stirring frequently until macaroni is at desired firmness. Drain off the water in strainer and put the macaroni back in the pan. Add the onions and the tomato sauce and heat a couple of minutes over low heat, stirring frequently. This tastes great topped with grated dried Parmesan cheese and fresh ground black pepper! Serves 4.

Discover 110 Amazing Fat Fighting Foods!

In my August 25 post I noted that I was counting calories to lose weight. I'm also on a sensible exercise program. I'm happy to say that I've lost 21 pounds so far. And I've still been eating some great meals--check out the Cajun surf 'n turf we recently ate (on a recent post). But counting calories hasn't been the key to my success. I've been learning about foods that are scientifically proven to burn fat. I'm dieting smarter now!

Medical researcher Shola Oslo has written an ebook which gives all the details of extensive research on foods which fight fats--resulting in fast, yet safe and healthy weight loss. Shola tells us "...there are some scientifically proven foods that are known to aid weight loss? These are foods doctors, scientists, medical researchers and nutritionists know help weight loss." Here is an example she cites:

"In a recent California study, doctors discovered that eating half a grapefruit before meals helped patients reduce their insulin levels for 2 hours after eating. The patients who ate the grapefruit before meals lost 1.6kg on average, compared to 0.3kg lost by the patients who were not given the grapefruit, making grapefruit 433% more effective at burning fat compared with dieting alone."

Whole-wheat protein is another example of a food which was proven in a study to aid in weight loss. Shola writes:

"Scientists gave one groups of overweight women a whole-wheat protein to eat, and compared results with another group following a standard low calorie diet. The group who ate the wheat protein lost an average of 5.5kg during the experiment, while the group who ate the standard low calorie diet lost only 2.8kg, making whole-wheat proteins 96% more effective for weight loss."

What you will learn in Shola's ebook will astound you: A comprehensive guide to fat fighting fruits, fat fighting, vegetables, fat fighting proteins, fat fighting herbs and spices--even fat fighting fats! Plus, a simple easy to follow plan. Fat Fighting Foods contains a very simple and easy to follow way of eating, with just a few rules to follow. She has even summarized them on one page so you can put it up on your refrigerator, take it shopping or keep with you for easy reference. For more information:
Click Here!

Thank You, Veterans!

As tomorrow will be Veteran's Day, I wanted to thank all of you who have been, or are currently, in our nation's military. There is not a day that goes by that I do not reflect, with gratitude, on the freedom we enjoy in our great nation, the United States of America. That freedom has been secured only through the sacrifice of those in our military forces throughout the generations, including those serving at the present time.

While the media in this nation relentlessly puts a negative spin on our nation's mission in Iraq and our military, our troops continue, with high morale, to risk their lives daily and remain focused on their task. They are highly skilled professionals and they are doing an incredible job. I often pray that God will protect those who are in harm's way as they protect our lives, our freedom, and our very way of life. They are achieving success and Americans should not be willing to settle for anything less than success.

Veteran's Day Recipe Special: "S.O.S"

I thought that as we recognize our Veterans with gratitude, it would be kind of fun to look at an actual recipe from our military's past. Those in our nation's armed forces have, for many years, commonly (and affectionately) referred to creamed chipped beef as "S.O.S"--that is, "sh** on a shingle." According to SeaBeeCook.com, the following recipe comes from the 1910 Manual for Army Cooks Recipe no. 251...

Chipped Beef

Yield: 60 men
Portion: not given

Ingredients:

15 lb chipped beef
1 lb Fat, butter preferred
1&1/4 lb flour, browned in fat
2 (12 oz.) cans evaporated milk
1 bunch parsley
1/4 oz. pepper
6 qt. beef stock

Method:

Melt the fat in the pan, and add the flour; when it has been cooked a few minutes, add the milk, dissolved in the beef stock, or water. Stir the batter in slowly to prevent lumping, and then add the beef. Cook a few minutes, add the parsley, and serve on toast.

Notes:

If the beef is very salty, it should be scalded before cooking.

[My note: if you're cooking for a family of 6, just divide this recipe by 10!]

Operation Happy Note

How would you like to be a blessing to some of those who are laying their lives on the line to protect us? Check out my post about Operation Happy Note on my music blog at:
http://flatpickpost.blogspot.com/2007/11/ohn2.html

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

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:
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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.

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!

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'.

America's Most Wanted Recipes

This is now my favorite restaurant "copy-cat" cookbook because it is now two cookbooks--volumes I and II--with 7 additional bonuses. The extensive research behind these recipes is what makes America's Most Wanted Recipes, Volumes I and II, the hottest selling instantly downloadable recipe ebooks on the internet.

After 5 years of research and testing with over 45,000 Members of a secret recipe forum, you can finally learn the jealously guarded secrets behind actual dishes from billion dollar restaurants like Applebee's, Bahama Breeze, Bennigan's, Boson Market, Brooklyn Cafe, The Cheesecake Factory, Chili's, Hard Rock Cafe, KFC, The Olive Garden, PF Chang's, Rainforest Cafe, Red Lobster, ... (far too many to list here) and learn how to easily make them at home!

Get both volumes along with the 7 great bonuses for only $29.97! For all the details:
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Griff's Mom's American Party Mix

When I was a kid in the 1960's, my parents would have patio parties and my mom would make her slightly modified version of the famous "Chex Party Mix." My older brother and I always enjoyed the leftovers the next day.

Ingredients:

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup Fritos® corn chips
1 cup roasted peanuts
1 cup bite-size pretzels
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions:

Preheat oven to 250 degrees F. In an ungreased, large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Serve in a big glass bowl Store leftovers in an airtight container. Makes approximately 24 1/2 cup servings.

Dream Cakes Made Easy

Do you need that perfect cake for--a wedding--a graduation--a birthday--an anniversary--a sports occasion--any occasion? With a lifetime subscription to Dream Cakes Made Easy you get step-by-step detailed instructions to make 25 celebration cakes with ease--PLUS more than 100 cake recipes from all over the world! Save a lot of time and money and bake that perfect celebration cake! In addition to this instantly downloadable ebook for only $34.95, there are four great bonuses! For more details:
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Griff's Mom's American Cocktail Sauce

Here is a recipe for a simple, no-nonsense, great tasting cocktail sauce. My mom taught me this one back in the day. I know there are some similar ones out there, but my mom's is the best, of course. This is great on shrimp, but I also love it on any kind of fish. In fact, on scallops I'll take this over tartar sauce any day of the week!

Ingredients:

3/4 cup tomato ketchup
2 tbsp. lemon juice
4 tsp. prepared horseradish
2 tsp. Worcestershire sauce

Instructions:

In a small bowl or food container, mix all ingredients together thoroughly with a spoon. Cover, refrigerate for about an hour and serve.

The Mediterranean Diet

Are you thinking of dieting? What would you think about a diet that is safe and achievable with recipes that are easy and healthy--and taste great? You may want to consider the Mediterranean Diet. This is not a "fad" diet: It has had centuries of verification. The Mediterranean Diet is also known as the Heart Diet or Cancer Diet and is currently one of the most respected diets known today. Now if you're like me, you might not want to totally commit to any one diet--but you might want to consider adding some of these unique, tasty and healthful recipes into your meal schedule.

One of the important features of the Mediterranean Diet is olive oil. Says author Ray Darken: "The history of olive oil, olive oil uses and olive oil facts are looked at very seriously because of the health benefits of olive oil and other related properties ... In the early stages (several years ago) I tried a recipe of Moussaka and Greek Salad to see if I would enjoy the taste and versatility. I never looked back! My house is now full of recipes from the Mediterranean Diet. This style of diet is one you will never turn your back on!" For more details about this safe and healthy diet:
Click Here!