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Griff's Sausage & Shrimp Jambalaya

I published a tasty jambalaya recipe awhile back, but I thought I’d experiment with something completely different to kick off 2012. It turned out to be great!

Ingredients:

2 tbsp. olive oil
½ lb. fresh pork Andouille sausage
12 oz. smoked sausage
10 oz. fully cooked frozen shrimp (thawed)
2 cups chopped green bell pepper
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
2 cups uncooked rice
1 (14.5oz.) can reduced sodium chicken broth
1 (14.5 oz.) can diced tomatoes with green pepper, onion and celery
1 cup water
½ cup pale ale
1 tbsp. Louisiana hot pepper sauce
2 tsp. chili powder
1 tbsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. white pepper
½ tsp. Lawry’s® seasoned pepper
½ tsp. dried oregano leaves
½ tsp. dried basil leaves
½ tsp. dried thyme leaves
2 tbsp. chopped fresh Italian parsley

Instructions:

In a large pot or skillet, heat olive oil. Add Andouille sausage and brown. Add bell pepper, onion, celery and garlic and stir for several minutes until tender. Add rice, broth, pale ale and water. Bring to boil, then reduce heat to low, cover, and simmer for 20 minutes stirring occasionally. Stir in tomatoes, spices and seasonings (but not the fresh Italian parsley) and cook for another 5 minutes. Add the shrimp and cook a couple more minutes until rice is the right consistency. When serving, sprinkle with the parsley and additional Louisiana hot sauce to taste. Serves about 8.

Let's Do Chinese! Griff's Tangy Chinese Chicken

I had to put something together real fast this week and I wanted to fix a Chinese dish reminiscent of General Tso's chicken, yet different. Here is what I came up with--and it was great!

Ingredients:

1.25 lb. boneless chicken breast, cut into 1/4" strips
2 tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. white pepper
1/8 tsp. dried, crushed red pepper (or more, to taste)
2 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
4 tsp. brown sugar
1/2 cup red wine vinegar
1/4 cup soy sauce
1 (14.5 oz.) can chicken broth
1/2 cup cold water
3 tbsp. corn starch
6 to 8 servings prepared white rice

Instructions:

Prepare the white rice. Preheat a wok or large skillet and add the olive oil. Add the chicken and the garlic powder, onion powder, chili powder, white pepper, and dried, crushed red pepper. Cook the meat, turning often. When meat is close to being thoroughly cooked, add the celery, green and red bell peppers, and onion, turning often. When the celery, peppers, and onions are tender, add the brown sugar, vinegar, soy sauce, and chicken broth. Stir often. Add corn starch to the cold water, stir, and add to the meat and vegetables, stirring often. Serve on plate next to the white rice. Serves 6 to 8.

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Griff's Easy Beef Creole

Hi everyone--it's great to be back! Here is a very easy and quick recipe I put together for a quick dinner recently. The results were astounding!

Ingredients:

1.25 lb. any kind of beef steak sliced into 1/4" strips
4 tbsp. olive oil
4 tbsp. butter
1 green bell pepper, diced
1 medium yellow onion, diced
2 stalks celery, sliced
1 tsp. Worcestershire sauce
1 tsp. Louisiana hot sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tbsp. Lawry's® seasoned pepper (or ground black pepper)
2.25 cups Spicy Hot V-8® vegetable juice
6 servings prepared white rice

Instructions:

In a large skillet, heat the olive oil over medium heat. In a separate large pan, heat the butter over low-medium heat. Add the green bell pepper, the onion, and the celery to the heated
butter and saute until everything is tender. Add the beef strips to the oil in the large skillet and season with the garlic powder, onion powder, paprika, and seasoned pepper (or ground black pepper) while browning. Turn the beef several times until browned thoroughly. Then add the sauteed vegetables, the V-8® juice, the Worcestershire sauce and the Louisiana hot sauce to the beef. Simmer for about 15 minutes stirring occasionally. Serve on top of the rice--makes about six servings.

Griff's Cuban Pork Chops

Cuban cuisine is characterized by the taste of tropical juices, but
often it is less spicy than the food of its neighbors in the
Caribbean. The spices in my Cuban pork chops give this dish a
little extra kick, but are not overpowering.

Ingredients:

4 boneless pork loin chops (about 2 lbs. of meat)
3 tbsp. canola oil
2 cups orange juice (fresh squeezed if possible)
1/2 cup lime juice (fresh squeezed if possible)
1 cup fresh, diced tomato
3/4 cup white wine
1/2 cup chopped red onion
2 cloves minced garlic
4 tsp. fresh, chopped parsley
2 tbsp. brown sugar
1 tbsp. Lawry's® seasoned pepper (or ground black pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1.5 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. kosher salt

Instructions:

Set aside 1/2 cup orange juice, 1/4 cup white wine and two tbsp. lime juice for later use. Take the orange juice, the lime juice and the wine that you did NOT set aside, and mix in a bowl along with the brown sugar. This is your marinade. Put the meat in a baking dish. Pour in the marinade and cover, and allow the meat to marinate in the refrigerator for about an hour, turning the meat over once after the first 30 minutes. In a small bowl, thoroughly mix the seasoned pepper, the garlic powder, the onion powder, the ground cumin, the dried oregano and the kosher salt. This is your spice rub. Take the meat out of the refrigerator, pat dry, lay on some aluminum foil, and rub thoroughly on both sides using the entire spice rub that you've mixed. In a large skillet, heat the oil over high heat. Place the chops in the skillet and seer on one side until brown. Flip the meat over and turn down the heat to about medium or a little lower. Add the chopped onion and minced garlic around the meat and sauté for several minutes. Add the 1/4 cup of orange juice, the 1/4 cup wine and the 2 tbsp. lime juice that you set aside, and simmer until the meat is thoroughly cooked and the liquid has begun to thicken and is somewhat reduced. Remove chops and let stand on a platter covered with aluminum foil. Continue to heat the liquid left in the skillet until it reduces a bit more, then spoon on top of each chop. Place the diced tomato evenly on top of the chops for garnish, and sprinkle with the chopped parsley.

If you like Cuban, you may like Jamaican! If you want to prepare some tasty, healthful and authentic Jamaican recipes, here is a great, instantly downloadable resource:

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Griff's Boston Honey-Mustard Cod

The very first colonial industry in America was groundfishing; that is, catching fish that swim close to the bottom. In fact for over 400 years, groundfishing has been a prominent part of both the economy and the culture of New England. Bottom-dwellers caught by groundfishing include cod, haddock, redfish and flounder.

Here is a tasty and easy to fix cod recipe that has some really interesting layers of flavor. Other whitefish may be substituted for cod.

Ingredients:

4 cod fillets (approximately 6 oz. each)
1 cup honey mustard salad dressing
1/3 cup shredded sharp cheddar cheese
1 cup crushed potato chips
1/4 tsp. garlic powder
1/4 tsp. Lawry’s® seasoned pepper (or black pepper)

Instructions:

Preheat oven to 500 degrees. Lightly oil a baking sheet or coat with no-sick spray. In a bowl or deep dish, marinate the fish filets in the honey mustard dressing. In another bowl, thoroughly mix the shredded cheese and the crushed potato chips together. Place the marinated fish on the baking sheet and sprinkle the pepper and garlic powder on top of fillets. Then top with the cheese/chip mixture. Bake, uncovered, for about 10 minutes or until fish flakes easily with a fork.

“New England has a harsh climate, a barren soil, a rough and stormy coast, and yet we love it, even with a love passing that of dwellers in more favored regions."
--Henry Cabot Lodge

Griff's Chip-Chopped Ham Sandwiches

I lived in Pittsburgh for 10 years and a favorite lunch and picnic food in Western Pennsylvania is "chip-chopped" ham a.k.a. "Pittsburgh style" ham. Chopped ham is a mixture of ham chunks, trimmings and seasonings, ground together and pressed into loaves. We can get it at the grocery store deli here in Arizona, so I assume it is available in many places. Chip-chopped ham is ham that is sliced razor thin on a commercial meat slicer at the deli. Isaly's in Pittsburgh made chip-chopped ham famous.

Chip-chopped ham is most often prepared with a BBQ sauce type mixture, often including Pepsi or Coca-Cola, and served on sandwich rolls or hamburger buns. After being away from Pittsburgh for almost 30 years, I decided it was high time to cook up some chipped-chopped ham sandwiches. It took a bit of time for the lady at the grocery store deli to slice the meat so thin, but this is what gives chip-chopped ham its unique character. Here's my recipe...

Ingredients:

2 lb. chip-chopped ham
2 tbsp. butter
1 cup chopped onion
1 cup chopped bell pepper
2 cloves minced garlic
4 tbsp. yellow mustard
2 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 cup ketchup
1 cup Coca-Cola
1 tsp. brown sugar
1 tsp. paprika
1 tsp. chili powder
12 (approx.) hamburger buns or sandwich rolls

Instructions:

In a large skillet, melt the butter and sauté the garlic, chopped onion and bell pepper (being careful not to overcook. Add the chip-chopped ham and cook slowly, stirring often until the pieces of ham are well separated and the onions and peppers are thoroughly mixed in with the ham. Add the rest of the ingredients and simmer for about an hour, stirring occasionally. Serve on your favorite sandwich rolls or hamburger buns. Makes about 10 to 14 servings.

Griff's Creole Stuffed Bell Peppers

Those of you who have received my recipes for any length of time know that I love to cook from scratch. I even mix my own spice mixes and meat rubs, instead of buying the pre-mixed ones (I save a lot of money doing that, too!). However, there is another side of me that likes to put together something once in awhile that is quick and easy. Yes, sometimes I like to put together a "Rachael Ray" type meal--something that has layers and layers of flavor, but does not require hours and hours of prep time. Awhile back I thought it would be great to substitute Zatarain's® jambalaya mix for plain white rice in a stuffed pepper recipe. This idea developed it into what I would have to say is one of the best recipes I've ever come up with! Here it is:

Ingredients:

8 to 10 green bell peppers
2 tbsp. canola oil
1 lb. ground sausage (mild Italian is good)
1 lb. ground beef
1 cup chopped onion
1 cup chopped celery
1 (8 oz.) package Zatarain's® New Orleans Style Jambalaya Mix
1 cup ketchup
1 (8 oz.) can tomato sauce
2 tsp. Louisiana hot pepper sauce
1/4 tsp. celery salt

Instructions:

Cut the tops off the green peppers and remove seeds and membranes from peppers. Chop from the edges of the tops of the peppers until you have 1 cup of chopped pepper. In a large saucepan or skillet, heat the canola oil. Add the sausage and ground beef and break up thoroughly while browning (and mix together well). When the meat is fairly well browned, add the chopped pepper, onion and celery. Keep stirring over medium heat until veggies start to become tender. Add 2.5 cups of water and the Zatarain's® jambalaya mix. Keep stirring. Bring to boil, reduce heat, cover, and simmer for 25 minutes. Remove from heat and let stand. Refrigerate this mixture a few hours before stuffing peppers. Preheat oven to 350 degrees F. Set the peppers in large casserole and/or a deep baking dish (or dishes). With a spoon, fill each pepper with the jambalaya mixture. Pack down the mixture pretty well and fill so that mixture is level
with the top edge of each pepper. (Depending on the size of the bell peppers, the mixture should fill 8 to 10 peppers.) In a 2-cup measuring cup or a bowl, thoroughly mix the ketchup, the tomato sauce, the pepper sauce and the celery salt. Scoop this mixture equally over the top of the mixture in the peppers. Cover (aluminum foil makes a fine cover) and bake at 350 degrees for an hour. These peppers taste great served with a side salad and French rolls!

Five Star Indian Recipes

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Griff's American Grilled Ribs

Here is a recipe I created after doing a lot of research. I wanted to produce ribs which were tender, with a great dry rub and a tangy barbeque sauce. I wanted layer upon layer of flavor. I wanted an outdoor barbeque flavor, but something I could do in the oven and just finish on the grill. I put it to the test, and it passed with flying colors! This recipe will require a bit more work than many of my recipes, because there are three separate things going on: the dry rub, the braising liquid and the barbeque sauce. But you won't need a fancy smoker--just your oven and a grill (preferably a charcoal grill). And you can even skip the grill part if you want and just finish them in the oven. I think you'll be pleased with the fruit of your labor!

Ingredients:

3 slabs (or about 8.5 lb.) pork back (or baby back) ribs
5 tbsp. Griff's American Dry Rub (see below)
1 (12 oz.) bottle beer
1/4 cup soy sauce
2 cloves minced garlic
6 tbsp. brown sugar
1 batch Griff's American Lemon BBQ Sauce (see below)

Instructions:

Place each slab of ribs on its own sheet of heavy-duty aluminum foil (shiny side down). Make sure there is enough foil in each sheet to completely wrap around each slab. Sprinkle each slab on both sides with Griff's American Dry Rub (about 1 tbsp. per slab). Rub into the meat and wrap the foil over top of meat and fold the end pieces of foil over the top of each slab. Refrigerate for a minimum of 1 hour.

In a medium bowl, mix the beer, the soy sauce, the brown sugar and the mixed garlic together well. This will be the braising liquid. Cover and refrigerate until using. Preheat oven to 325 degrees F. Put the braising liquid into a microwaveable dish and heat in microwave oven on high for one minute. Take one of the slabs out of the refrigerator and place (while still wrapped in foil) on yet another large piece of foil (large enough to completely wrap around the slab). Make sure the foil that covers the slab is crimped tight on the top, and open up an end. Pour 1/3 of your braising liquid in the end, and holding that end up a bit, gently rock and turn the slab so that the braising liquid swishes all around it. (I learned that trick from Alton Brown!) Fold the end back up over the top of the slab. Fold the second sheet of foil up over the slab like you did with the first to assure that there will be no leaks. Repeat the procedure with the other slabs. Place the slabs directly on oven rack and braise for 3 hours.

Now you can prepare Griff's American Lemon BBQ Sauce according to the instructions below. If you're using a charcoal grill to finish (and I hope you are), get the fire going about a half hour before the three hours of braising is finished. Remove the ribs from the oven and let stand a few minutes. Then with gloves to protect your hands from heat, remove the slabs from the foil and place on hot grill. Sprinkle the top of each slab with about 1 tsp. of Griff's American Dry Rub. With a basting brush, paint on a generous amount of the lemon bbq sauce. Grill for only a few minutes until the surface of the ribs get a bit crispy and the edges darken. Flip and repeat the dry rub, bbq sauce and grilling procedure. Remove from grill, put on platter and cover tightly with aluminum foil and allow to stand at room temperature about 10 minutes before eating. Serves from four to six.

Griff's American Dry Rub

Ingredients:

1 tbsp. kosher salt
2 tbsp. garlic powder
2 tbsp. onion powder
2 tsp. paprika
2 tsp. chili powder
2 tsp. Lawry's® seasoned pepper (or black pepper)
1 tsp. rubbed sage
1 tsp. thyme leaves
1 tsp. cayenne pepper

Instructions:

Mix these ingredients together in a small bowl. Save in an empty spice container and rub and/or sprinkle on anything you grill!

Griff's American Lemon BBQ Sauce

Ingredients:

1/3 cup ketchup
1/4 cup butter
1/4 cup cider vinegar
1/4 cup lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tbsp. yellow mustard
1 tsp. Louisiana hot sauce

Instructions:

Mix these ingredients together in a small saucepan and slowly bring to boil. Reduce heat and simmer until sauce thickens a bit. Remove from heat and let stand.

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Griff's "Killianized" Steak

I've been grilling just about every week during the summer as the grocery stores have been running some excellent sales on rib eye and some other cuts. I've really become fond of steaks marinated with beer as one of the marinade ingredients. Different kinds of beer add some truly interesting layers of flavor to steaks on the grill. Here is a recent number I put together using George Killian's® Irish Red beer...

Ingredients:

4 rib eye steaks
1 (12 oz.) bottle George Killian's® Irish Red beer
2/3 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
2 tbsp. dried parsley flakes
1 tbsp. chili powder
1 tbsp. Lawry’s® seasoned pepper (or black pepper)

Instructions:

Tenderize steaks by piercing repeatedly with a fork. Combine all other ingredients in a a large measuring cup and mix thoroughly with a spoon. Place steaks in a large food storage bag placed in a large bowl. Pour the marinade into the bag, seal and refrigerate for at least two hours, turning the steaks several times. Grill steaks to preference.

Competition BBQ Secrets

Bill Anderson's Chatham Artillary BBQ Team team recently took 1st place in chicken, 2nd place in ribs, and 2nd place in pork in the Barnsville, GA BBQ & Blues Festival (a FBA sanctioned event). They also were the Reserve Grand Champion (2nd place overall), winning a total of 4 trophies and $1300 in prize money.

Bill has put together the recipes and techniques he competes with into a best-selling ebook, Competition BBQ Secrets. I purchased a copy of this last year and I use it as a reference book. Bill says, "What we don't give you is a bunch of useless barbecue sauce and rub recipes that are in other books just to make the book 'look' bigger. Don't get me wrong... we do give you exact details on the barbecue recipes we use for chicken, ribs, pork, and brisket. These are the exact barbecue recipes we use in the contests. Why would we give you 50 pages of untested sauce, rub, and marinade recipes and let you pick which "loser" to use in a contest? Our barbecue recipes are 'tried and true.' One book we bought wasted the whole first chapter on the definition of 'barbecue' and where the word barbecue originated from. If you want a history lesson, do not buy our book! Your time is valuable and we're not going to waste it with a whole lot of useless 'filler' to create a book with a lot of useless pages. This is done by others to make it 'seem' like your are getting your money's worth. We provide all you need to know in a short but sweet 62 pages." For more details on the instantly downloadable ebook, Competition BBQ Secrets...
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Griff's Lean Louisiana Scrambled Eggs

I'm pleased to announce that since last August, I've lost 30 lbs. and have managed to keep it off. Nothing crazy, I just work out with a reasonable exercise program three to five times a week and watch the calories during the week, cutting myself some slack on the weekends. A good breakfast is essential to a healthy diet and here is one of my favorite breakfasts. I created this recipe to turn Egg Beaters into something I could really look forward to in the morning. I use a milder Louisiana hot sauce--if you use a really hot sauce, like Tabasco sauce, you'll want to use less! This actually a double serving, but I eat it all without a guilty conscience, because the whole thing is only 100 calories!

Ingredients:

1/2 cup Egg Beaters (or the equivalent)
1 tsp. canola oil
2 tsp. Louisiana hot sauce
1/8 tsp. Lawry’s® seasoned pepper (or black pepper)
1/8 tsp. celery salt

Instructions:

In a measuring cup, pour the Egg Beaters to the 1/2 cup mark. Add the hot sauce, the seasoned pepper and the celery salt and mix thoroughly with a spoon. In a skillet, heat the oil over medium-hot temperature. When the oil is nice and hot, add the egg mixture and scramble with a spoon to desired consistency.

By the way, concerning my diet, I have found authentic Chinese cooking to be of great help because so much of it is low-fat and low-carb, but it is not low on taste and filling you up! Here's a great resource from a Chinese master chef with over 40 years experience:
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Secrets from Inside the Pizzeria

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? 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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Joey Chestnut Remains Top Dog at Nathan's; Griff's Coney Island Sauce

I hope you had a wonderful 4th of July, celebrating the independence of this great nation, the Unites States of America. I thank the Lord for the great principles of freedom our nation was founded on!

Nathan's of Coney Island is a great American institution and so is Nathan's annual July 4th hot dog eating contest, ever since Nathan's opened in 1916. As you may know, in yesterday's 93rd annual contest, six-time Japanese champion Takeru "Tsunami" Kobayashi and defending American champion Joey Chestnut, were tied with 59 hot dogs eaten after the new ten-minute time limit, but Chesnut held onto the title by winning a five-dog "eat off". It looks like the mustard colored Nathan's championship belt stays in the good old USA, at least for another year!

Though formerly an Island, Coney Island is a peninsula located in south Brooklyn, NYC. Famous for its beach on the Atlantic, Coney Island once hosted a major resort. It was also well known for its amusement parks, and of course, for Nathan's. The area reached its zenith of popularity in the early 1900’s.

A “Coney Island hot dog” is widely understood to be a hot dog with “Coney sauce” (This sauce is not used in the contest mentioned above), usually a kind of chili without beans. In reality, Coney sauce did not originate on Coney Island but is thought to have been invented in Michigan. Here is a recipe I developed a couple of years ago, taking what seemed to me to be the best of the ingredients from a number of Coney sauce recipes.

Ingredients:

1/2 cup chopped onion
1 clove minced garlic
2 tbsp. butter
1 lb. lean ground beef
2 tbsp. yellow mustard
2 tbsp. cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 cup ketchup
2 tsp. paprika (Hungarian paprika preferred)
2 tsp. chili powder

Instructions:

Sauté the onions and garlic, add the ground beef, cook until brown, drain off excess grease. Combine all of the other ingredients and mix well. Add mixture to the ground beef mixture. Stir well and heat. Let simmer for at least an hour.

Copy Cat Cookbook: The Best of the Best Restaurant Recipes!

"My husband and I went to Red Lobster mainly for the cheddar biscuits and clam chowder. Since I bought your book, we've been able to cook both of these at home, whenever we want." That's what Jessica had to say from Clearwater Beach, Florida. The Secrets behind the recipes of Red Lobster and many other great restaurants are the subject of the instantly downloadable ebook entitled Copy Cat Cookbook. Here is a list of the Red Lobster recipes:

Red Lobster Bisquick Rolls (Cut Down)
Red Lobster Cheddar Bay Biscuits
Red Lobster Brushetta
Red lobsters' Bahama Mama drink
Red Lobster Boston Tea
Red Lobster Deep-Fried Catfish with Hush Puppies
Red Lobster Eggs Benedict with Smoked Salmon
Red Lobster Fried Shrimp
Red Lobster Grouper Siciliano
Red Lobster Grouper Summer Seviche
Red Lobster Oriental Scallop Salad
Red Lobster Rock Shrimp Creole
Red Lobster Seafood Chili
Red Lobster Shrimp Quiche
Red Lobster Shrimp Salad
Red Lobster Shrimp Scampi
Red Lobster`s Crab Au Gratin
Red Lobster`s Lobster Chops
Red Lobster`s Roasted Maine Lobster with Crabmeat Stuffing
Red Lobster`s Sesame Ginger Seared Salmon with Asian Vegetables and Noodles
Red Lobster Parrot Bay Coconut Shrimp with Piña Colada Sauce
Red Lobster Shrimp Diablo
Red Lobster Mussels Marinara
Red Lobster Broiled Dill Salmon
Red Lobster Citrus Couscous
Red Lobster Country Fried Flounder
Red Lobster Crab Alfredo
Red Lobster's Perfect Potato
Red Lobster Pina Colada Dipping Sauce
Red Lobster Sauce
Red Lobster Caesar Dressing w/Variations
Red Lobster Caesar Salad Dressing
Red Lobster Cajun Seasoning
Red Lobster Barbecue Sauce
Red Lobster Creamy Caesar Dressing
Red Lobster's Easy Cheesecake

Then there are recipes from Applebee's, Chili's , T.G.I. Friday's, Olive Garden, Outback Steakhouse and Starbucks: 332 in all! But then you get, as a bonus, Copy Cat Cookbook #2, with 424 recipes featuring many restaurants, including Ruby Tuesday's, Popeye's, Bob Evan's, Cracker Barrel, Cheesecake Factory, and the list goes on and on. Plus 3 additional bonuses: All for only $32.95! For all the details:
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Cheez Whiz, Senator Kerry! Griff's Philly Cheesesteak

Should you ever visit Philadelphia and go to Pat's or Geno's for an authentic Philly cheesesteak, please don't repeat the horrific blunder that Senator John Kerry did on August 11, 2003, while campaigning for the 2004 presidential race: Do Not ask for Swiss cheese!

3 days after Kerry's faux pas, Don Russell wrote in a post on PhillyNews.com: "Now I suppose in some corners of the world, Swiss is a perfectly acceptable sandwich ingredient. Switzerland, maybe. But in Philadelphia, ordering Swiss on a cheesesteak is like rooting for Dallas at an Eagles game. It isn't just politically incorrect; it could get you a poke in the nose."

This brings me to my recipe for this week's post: My version of the Philly cheesesteak. And while I'm sure that there are Philadelphians who will find fault with my methods, I do know this: My version of the Philly cheesteak tastes great!

Ingredients:

1 lb. breakfast/sandwich steak, sliced thin
2 large or 4 small submarine sandwich rolls
2 tbsp. butter
1 cup onion, cut into strips
1/2 cup green bell pepper, cut into strips
1/2 cup red bell pepper, cut into strips
1/2 cup yellow bell pepper, cut into strips
1 clove minced garlic
2 tbs. olive oil
1/2 tsp. kosher salt
1/2 tsp. Lawry's® seasoned pepper (or black pepper)
1/8 tsp. garlic powder
1/2 cup Cheese Whiz 

Instructions:

In a skillet, heat butter over low-medium heat. Add the onions, peppers and minced garlic and saute until tender. In another skillet, heat the olive oil over medium heat. Add the meat and sprinkle on the salt, seasoned pepper and garlic powder. Turn meat often until thoroughly cooked. Spread Cheez Whiz on both halves of each roll, add meat and top with the veggies.

Now, at the risk of being a bit like the Senator and offending the Philly cheesesteak purist, I'm going to suggest how you can give this Philadelphia treat an Arizona kick: Add a chopped jalapeno pepper to the mixture of bell peppers and onions that you saute. Awesome!

5-Star Secret Recipes

Ron Douglas, author of America's Most Wanted Recipes, now has another offering--only this ebook does not provide the recipes of the most popular restaurant chains and franchises, but is sometheing completely different. 5-Star Secret Recipes reveals the secrets behind the dishes of the very best chefs of the 5-Star rated restaurants of the world! And the really great thing about this book is that you don't need to be an experienced cook to prepare these recipes and you can do it all right in your own home on a frugal budget!

Ron explains: "How would you like to experience the finest food this world has to offer? What if you could step inside the shoes of the ultra wealthy and enjoy the amazing dining experiences which they take for granted? Wouldn't it be great to get a taste of 'the good life'--the elusive 'American Dream'--and do it all at home, for a fraction of the cost? What a novel idea I thought to myself. If only I could enable the average person on Main Street to experience the world’s finest cuisine without financial strain. If only I could provide a step-by-step blueprint for the home cook to prepare meals like the top chefs from 5-Star rated restaurants around the world. Well, that's exactly what we did with 5-Star Secret Recipes." 5-Star Secret Recipes is an instantly downloadable ebook. The cost is only $29.97 and it comes with 4 great bonuses! For more details:
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Griff's Chuck Steak Dijon

Beef chuck 7-bone steak was on sale for 99 cents last week! ("7-bone steak" does not contain 7 bones, but refers to the shape of the bone, which resembles the number "7.") Chuck steak is tougher than the higher priced cuts and it has a stronger flavor--therefore it is a great candidate for some types of marinade you might never use on a T-bone or ribeye. Here's what I did...

Ingredients:

4 to 5 lb. beef chuck 7-bone steak
3/4 cup dry, white wine
1/4 cup olive oil
1/4 cup white vinegar
1/4 cup Dijon mustard
2 tbsp. brown sugar
1 tbsp. dried parsley flakes
2 tsp. Lawry's® seasoned pepper (or black pepper)
1 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

Instructions:

Cut the steaks into pieces no wider than about 6" and tenderize by piercing them with a fork or tenderizing instrument. Place the steaks in a re-sealable plastic bag set in a large bowl. In medium size bowl, combine all of the other ingredients to make your marinade. Pour the marinade into the bag that the steaks are in and refrigerate the bowl containing the bag of steaks for two to four hours, turning the bag over occassionally. Drain the steaks and discard the marinade. Grill the steaks (preferably on a charcoal grill), covered, until meat is thoroughly cooked. Serves 6 to 8.

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!

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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!