Beef and Rutabaga Stew

 It's been snowing all day today. When you're working from home and you want a warm and hearty soup, this does the trick. Plus, the root vegetables make it low carb and super healthy!

1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
3 celery stalks, diced
2 cups peeled and diced rutabaga
1 pound beef stew-meat chunks
1 bay leaf
1 clove garlic, crushed
3 cups low-sodium beef stock
1 tablespoon light brown sugar
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 teaspoons tomato paste

Make it:

Put everything in a slow cooker or a big pot; stir to combine.

Cover and cook 30 - 45 minutes on medium heat on the stove or for the crock pot do the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the rutabaga are just fork tender.

Stir the stew once or twice as it cooks, if possible. Makes 6 to 8 servings.

Why rutabaga?

Potato vs Turnip vs Rutabaga

NUTRITION PER 100 GRAMS	WHITE POTATO	TURNIP	RUTABAGA
Calories	77	28	36
Carbohydrate	18 grams	6 grams	8 grams
Fiber	2 grams	2 grams	3 grams
Vitamin C	33% RDA	35% RDA	42% RDA
Glycemic Load *	8	2	3
Inflammation Factor **	-46	-1	-3

*Glycemic load is a way of expressing a food or meal’s effect on blood-sugar levels. Experts vary on their recommendations for what your total glycemic load should be each day. A typical target for total Estimated Glycemic Load is 100 or less per day. If you have diabetes or metabolic syndrome, you might want to aim a little lower.

Herb-Coated Filet Mignon

The Betty Crocker style of cooking, while convenient, is not good for you folks. Food that comes from boxes or the freezer aisle is not what you want. Shop the perimeter of the grocery store and load up on lean meats and fresh produce. Season your food properly and try cooking new things- you will never feel like eating healthy is a chore. This dish was served with steamed haricot vert and roasted fingerling potatoes.

Makes: 2 servings
Active Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS
8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into 2 portions
Cooking spray
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme
1 teaspoon Dijon mustard

PREPARATION
Spray grill pan (or frying pan) with cooking spray and turn on medium heat. Let the pan get hot (about 30 seconds or so) to get a nice sear on the steak.
Sprinkle steaks with salt and pepper. Place steaks in the pan.
Cook one side for 5 minutes, then flip and cook an additional 5 minutes.
If you have an instant-read thermometer the steak should register 140°F for medium-rare.
Transfer to a cutting board; let rest for 5 minutes.
Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.

Pot Roast

This dish reminded me of growing up. My mom loved to make pot roast. I ended up enjoying my dish but I wished I had company to help me eat it. It was too much food and I hate wasting food.

Ingredients
1 (3 to 4-pound) boneless chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 can beef broth
1/2 cup red wine
4 - 5 fresh parsley sprigs
2 tablespoons Worcestershire sauce
2 vegetable bouillon cubes
3 cups water


Directions
Rub salt and pepper into the roast on both sides. Heat oil in a large pot and add onions and garlic. Place roast into pot and add beef broth, bouillon, water, wine, Worcestershire sauce, and the bay leaves. Top roast with parsley. Cover and cook on low heat for 3 to 3 1/2 hours or until tender. Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

Healthy London Broil

This one comes from Men's Health and clocks in at 297 calories. Serves 5. I cooked mine for 10 minutes each side. That seemed to work well for me. I also marinated mine overnight. Most of the flavors were subtle (except for the vinegar) so I would definitely recommend overnight.

Ingredients
1 1/2 pounds lean top round roast, trimmed of fat
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1 teaspoon worcestershire sauce
1/2 teaspoon chopped dried or fresh parsley
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder

Directions
Use a sharp knife to score the roast diagonally about 1/4" deep. Cut again in the opposite direction to create diamond scores. Do this on both sides of the roast. In a large zip-top bag, combine the rest of the ingredients. Add the beef and seal the bag. Marinate in the fridge for at least 6 hours (overnight is even better). Adjust the oven rack to the highest level. Preheat the broiler. Place the roast on a broiler pan. Discard the marinade. Broil the roast for 6 minutes on each side, or until a thermometer inserted in the center registers 160°F for medium doneness. The outside should be crusty and sizzling and the inside slightly pink. Remove from the oven and transfer to a cutting board. Tent with foil and allow the roast to rest for 10 minutes before slicing. This makes for a juicier London broil. Make very thin slices diagonally across the grain. Tip: While broiling, crack the oven door slightly (about an inch). This will keep the oven coils activated and red hot, preventing them from cycling off. This beef is just as tasty when cooked on the grill. Preheat the grill to medium-high and grill the roast for 6 to 7 minutes on each side.

Bourbon-Marinated Flank Steak

 The bourbon and the mustard made this meat dish really flavorful. I was pleasantly surprised. Everyone at the BBQ ate this up and my dad got the left over bourbon. :)

INGREDIENTS

1/4 cup bourbon
1/4 cup Dijon mustard
4 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds flank steak, trimmed of fat

INSTRUCTIONS

Combine bourbon, mustard, Worcestershire, salt, and pepper in a shallow nonreactive dish and mix well. Place steak in a shallow dish and rub marinade all over, coating it well. Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)
Once steak has marinated, heat a grill pan or outdoor grill to medium high. Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.
Season with additional salt and pepper, slice thinly against the grain, and serve.

Sesame Ginger Shaved Beef

This was easy and delicious. Doesn't look like it, but it was.

Ingredients:
6 oz. Shaved Beef Steak
Sesame Ginger Vinaigrette

Recipe for Sesame Ginger Vinaigrette:
1 cup sesame oil 

1/2 cup rice vinegar 

2 tablespoons chopped ginger (fresh or in a jar) 

1 tablespoon soy sauce 

1/4 cup toasted sesame seeds 

Directions: Toast sesame seeds in a dry, hot skillet just until they turn brown and begin to pop. Be careful not to burn them. In a food processor blend vinegar, ginger, soy sauce and sesame seeds. Slowly blend in sesame oil until emulsified. 

Poor the vinaigrette on the meat and let cook on low heat. You'll need tongs to pull the meat apart and cook properly. I served mine with sauteed spinach and brown rice.

Cowboy Steaks

I was cooking steaks for dinner the other night and I thought to myself, let me do something special to them so I can blog about it and make Michael Friedman happy and off my case. Well - here you go, sir. POST LOCKED!


Ingredients:
2 pounds porterhouse steak (If you got 'em. I used some massive sized shell steak)
5 cloves garlic, minced
1 tablespoons chili powder
3 tablespoons vegetable oil
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder (optional)
1/2 teaspoon black pepper

Preparation:
Combine garlic, chili powder, salt, oil and pepper in a small bowl. Mix until it forms a thick paste. Rub paste over the entire surface of the steak. Wrap steak in plastic wrap and refrigerate for several hours. Preheat grill. Grill steak over as high a heat as you can for 2 minutes. Flip and continue grilling for 2 more minutes. Move to a cooler part of the grill or reduce heat to medium. Continue grilling until done. About 4 minutes.

Healthy Italian Meatballs with Spaghetti Squash

You know you're eating a good meatball when it melts in your mouth. Seriously, these are so soft and flavorful! I love the way the meat taste with the hint of cinnamon and nutmeg. And the tangy tomato sauce is perfect! This dinner makes the whole apt smell good and the best part is that it's good for you. The spaghetti squash is my pasta substitute - I love making it when I cook meatballs and marina sauce. Even if you aren't a total squash fan (like my sous chef), the flavor is so mild compared to the rest of your stuff on the plate you will find yourself becoming a quick fan. Tip: You can save left over meatballs and make subs the next day! Mmmm.

How to prepare squash:

Take one medium squash and cut it in half. Scoop out the seeds in the middle then place open side down on a baking tray. Depending on the size, one squash between 4 to 8 lbs takes about an hour to an hour and a half at 375. Once it's done cooking, flip over and let sit for a few minutes to cool off. Take a fork and run down the side of the squash. Tiny "spaghetti-like" strands will produce.


Ingredients for meatballs:
- 1.5lbs extra lean ground beef
- 1/2 cup cooked whole-wheat couscous
- 2 cups whole-wheat bread, cubed
- ½ cup yellow onion, diced
- 2 cloves garlic, minced

- 2 cloves garlic, chopped
- 1 tsp dried oregano
- 3 28-ounce cans diced tomatoes
- 1/2 cup finely shredded Parmesan cheese
- 1 egg, 1 egg whites
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 3 bay leaves

- 1 tsp olive oil
- 1 tsp freshly ground pepper
- 1 tsp salt
- 2 tbsp fresh Italian parsley, chopped

Directions:
Pre-heat oven to 350. Whisk egg and egg white in a large bowl. Add the couscous, the bread, beef, Parmesan, cinnamon, nutmeg, minced garlic and the salt & pepper. Gently combine with a potato masher and/or your hands. If mixture seems too dry, add in 1-2 tbsp of water. Form into 28 meatballs, about 1 inch. Bake meatballs in oven at 350 for about 25 minutes.

Add the oil, onion, oregano and chopped garlic to large pot; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and bay leaves; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer for 10 minutes. Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the cooked meatballs. Simmer over low heat, partially covered, for 20 more minutes. Serve the meatballs with the sauce over 1 cup of squash, and garnish with a sprinkle of fresh parsley and a dash of grated parmesan. 

Entire recipe makes 8 servings. Serving size is 3 meatballs with sauce. Under 300 calories and around 7 grams of fat.

Grilled Sirloin with a Coffee Bean-Peppercorn Crust

I found this on a website about eating healthy and thought the combo sounded good, so I decided to try it. I went a little easy on the peppercorns and I'm glad - it wasn't too peppery. It tasted great! Even my sous chef loved it! I love when dinners are successful.

INGREDIENTS
2 small cloves garlic
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons strong freshly brewed coffee
2 tablespoons balsamic vinegar
Freshly ground black pepper to taste
2 tablespoons whole coffee beans, (not flavored beans)
2 teaspoons whole black peppercorns
1 1-pound beef sirloin steak (about 1 inch thick), trimmed of fat
1 teaspoon extra-virgin olive oil



PREPARATION
Prepare grill.
Smash and peel 1 of the garlic cloves. Sprinkle with 1/4 teaspoon salt and mash into a paste with a chef’s knife. Transfer to a small bowl and whisk in brewed coffee and vinegar. Season with ground pepper and set the vinaigrette aside.
Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan. Mix the crushed coffee beans and peppercorns together and set aside.
Cut the remaining clove of garlic in half and rub the cut side over both sides of the steak. Rub oil over the surface and coat with the coffee-peppercorn mixture, pressing it into the meat.
Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare.
Transfer the steak to a clean cutting board and let it rest for a few minutes before carving into thin slices across the grain. Fan the meat on plates and drizzle with the reserved vinaigrette. Makes 4 servings.

NUTRITION

Per serving: 156 calories; 6 g fat ( 2 g sat , 3 g mono ); 42 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 119 mg sodium; 316 mg potassium.

Crystal's Sliders

I celebrated my BFF's graduation this past weekend and while I was super happy for her accomplishment, I was also equally as happy that she made these. The burgers were cheesy with onion flavor and the sweet rolls made a great contrast. (Thanks Crystal for the recipe!)

Here's how she did it:
2lb ground chuck 80/20
16 oz shredded cheddar
1 1/2 envelopes onion soup mix
2 tbsp worcestershire
pepper to taste
garlic powder to taste
2-3 tbsp mayo
Hawaiian dinner rolls for serving

Combine all ingredients and form into mini patties (I made about 30 from this).  Grill em up.  So easy.

Simple Shell Steak

 I was at work having a debate with co-workers about cooking, when a co-worker announced that he CAN cook and said just last night had made steak, potatoes and salad for dinner. I smiled because I thought how classic this dish is and without sounding too sexist, I thought this is such a GUY thing to cook. And I don't mean that in a mean way - I just mean that men are more driven to eat meat (especially steak) because it seems more masculine. I'm serious. This is true. I read it in the elevator TV on the way to work one morning. Anyhoo, I digress. Cooking steak can be difficult. There are so many different ways to do it: charcoal grill, marinades, cuts of meat, etc. So I decided to do it simple...and delicious.

Living in NYC, not everyone is lucky enough to own a grill (or even a backyard ). So I made mine in a frying pan. Now everyone can do this. I bought shell steak because...well...they're cheap. My favorite is Porterhouse or Filet Mignon. If you want to splurge. go for it. The dish, is simple. All I do is sprinkle coarse sea salt and fresh ground pepper on either side of my steak. And while it's cooking I chop up 1/2 a small yellow onion and add it to the pan with one tbspoon of butter. I take another tbspoon of butter and split it. I put one piece on top of each steak and let the butter melt. Seriously - steak and butter is never a bad idea. I prefer my steak medium to medium rare while my sous chef likes his medium. I pull mine off first and let it sit while I let his cook a few more minutes. The worst thing is over cooked steak. It's hard to say how long to cook a steak because it depends on how big the piece of meat is. Usually 4 to 5 minutes on each side does it for me but sometimes I have to alter that. Usually I can tell my touching it. It should have a little bit of motion but mostly feel firm. Also, let the sucker rest for about 5 minutes before serving. Now - go cook one. ENJOY!

Chipotle Brown Butter Ribeyes

I'm on a roll today! I know my sous chef appreciated this since he loves chipotle. It def has a kick but you can put as little or as much of the sauce as desired.

Ingredients

• 1 well trimmed, 1 1/2-inch thick, rib-eye steak
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon coarse salt (sea salt or kosher salt)
• 1 teaspoon granulated garlic, (not garlic powder)
• 1 tablespoon melted butter
• 2 tablespoons chopped onion
• 2 ounces canned chipotle peppers in adobo sauce
• 3 ounces beer (recommended: Samuel Smith's Nut Brown Ale)

Directions

Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness.

When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.

Bison Burgers

Last night we dined on bison burgers! Bison is apparently healthier for you than regular ground beef. I wanted to know by how much so I looked it up. It has the fewest amount of calories and fat than beef, pork, chicken or salmon. What the?

NUTRITION

	Fat (grams )	Calories (kcal)	Cholesterol (mg)	Iron (mg)	Vitamin B12 (mcg)
Bison	2.42	143	82	3.42	2.86
Beef (choice)	10.15	219	86	2.99	2.65
Beef (select)	8.09	201	86	2.99	2.64
Pork	9.66	212	86	1.1	0.75
Chicken (skinless)	7.41	190	89	1.21	0.33
Sockeye Salmon	10.97	216	87	0.55	5.80
Source: USDA

Ingredients:

1 pound ground bison meat
1 tsp minced garlic
1/4 c shredded mild cheddar cheese
salt and pepper to taste
lettuce and tomato (optional)
4 buns, split


Directions

1. Preheat a griddle to medium-high. In a bowl combine meat, garlic, cheese, salt and pepper.
2. Make 4 equal-size hamburger patties, taking care not to overwork the patties.
3. Place on griddle. Cover the burgers with a stainless steel bowl or other heat-proof, dome-shape object, and cook for 6 minutes. Turn the burgers over and cover with the dome and continue to cook for 4 to 5 minutes, for medium.
4. Put buns in toaster oven and cook until lightly toasted. Serve each burger on a roll with 1 lettuce leaf and 1 tomato slice per burger.

London Broil Rub

 I made this for dinner and we ate it on the roof with friends. I was so distracted that I didn't take a photo of the final product, but it was delish. I went slightly heavy on the chili powder but otherwise - it was good. I'd rather have over seasoned food than under seasoned food.

Ingredients

• 1 (2-pound) London broil
• 2 tablespoons olive oil
• 1 recipe Dave's Rub, recipe follows

Directions

Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.

Preheat a grill pan over medium-high heat.
Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
Serves 4, Calories: 354

Dave's Rub:

• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon sweet paprika
• 2 teaspoons garlic powder
• 4 pinches salt
• 15 grinds black pepper

Mix all ingredients together thoroughly in a small bowl.

Meatloaf

I went all Betty Draper on it tonight (Mad Men reference for those of you who don't know) and made a meatloaf. I had to use my own recipe since my friend Zoe never gave me hers! That's right Zoe. I called you out. :) This was good - had a kick to it that we both enjoyed. I made it all homey by serving it with mashed potatoes and corn (cut from the cob).

Ingredients

• 1 c bread crumbs
• 1 tsp garlic powder
• 1 tsp minced garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder 
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg 
• 1/2 c shredded carrot (which I didn't have)

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Chipotle hot sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees F.  In a bowl, combine bread crumbs, powdered garlic, black pepper, cayenne pepper, crushed red pepper, chili powder, and thyme. Mix well.  Combine the onion, carrot and minced garlic in a separate bowl and mix well. Then combine that bowl with the ground sirloin and then with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Bake for 35 minutes or until inside temp reads 155 degrees.

Combine the catsup, cumin, hot sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Chipotle Burgers

So, I got on FB tonight and seriously read two of my friends raving about KFC and Popeye's. We literally walked right past a Popeye's on the way home and my sous chef said, "Mmm...I want Popeye's!" But this ain't a fried chicken post - it's a burger post. The next best thing in the world of fast food. Except, I made my burgers so kudos to me!  These burgers can't be found in no Burger King or Wack Arnolds. These are Chipotle Burgers (and not like Chipotle the fast food chain) - chipotle like the pepper. The recipe was discovered by me on Epicurious and now, it's yours:

Here we go:

2 tablespoons canned chipotle chiles in adobo, including sauce

1 lb ground beef chuck

1/2 cup finely chopped onion

1 teaspoon salt

4 hamburger buns

Do it:
Open any whole chipotles and discard seeds, then mince chipotles.

Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties.

Grill burgers on lightly oiled grill rack, turning over once, 4 minutes total for medium-rare.

 

I made mine with shredded Monterey cheese and a teeny tiny bit of ketchup on the bun. Perfection!

Bobby Flay's Nacho Burger

I saw this on the front cover of Food and Wine back in January and I've been dying to try it. I finally stopped putting it off and made them for dinner. (Constant posting is making me dig through my old Food and Wine magazines now and hunt for fun recipes - my grocery shopping has never been so inspired before!)

Salsa

3 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 chipotle chile in adobo, seeded and minced
3 plum tomatoes, finely diced
2 tablespoons red onion, finely diced
3 tablespoons chopped cilantro
Salt

MAKE THE SALSA: In a bowl, combine all of the ingredients and season with salt. Tip: I found the chile in adobo canned in the Asian Food section of the grocery store. Oh, and when you open the can, lean back. I got a huge blast of chipotle and heat in my throat that it made me start coughing! Also, if you have salsa leftovers save them - this would be great on Huevos Rancheros!

Cheese Sauce

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups milk
1/2 pound Monterey Jack cheese, shredded (8 oz is 1/2 a pound)
2 tablespoons freshly grated pecorino cheese
Salt and freshly ground pepper

MAKE THE CHEESE SAUCE: In a small saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until smooth and thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let the sauce cool until it is very thick and spreadable.

Burgers

1 1/2 pounds ground beef chuck
Vegetable oil, for brushing
Salt and freshly ground pepper
4 hamburger buns, split and toasted
Sliced pickled jalapeños and blue corn tortilla chips, for topping (optional)

MAKE THE BURGERS: Light a grill (or use a grill pan, like I did). Form the beef into 4 patties and brush with oil; season with salt and pepper. Grill over moderately high heat until browned outside and medium within, about 4 minutes per side.

Place the burgers on the buns. Top with the cheese sauce and salsa. Bobby's recipe also suggests topping your burger with pickled jalapeños and crushed up blue corn tortilla chips. I didn't use these two toppers and it was great without them. Close the burgers and serve.

11 Point Dinner

Such an easy dish - I sauteed brussel sprouts in EVOO for a few minutes and then took it off the heat when they were ready. I tossed in a chopped Fuji apple at the end (I wanted the apple to be a little cold and crisp, not warm and mushy). For you WW peeps, the only thing that counts in this is the Extra Virgin Olive Oil. (4 pts) Boo YAH!

This my friends is good ol' corned beef and cabbage. I heart this dish - my mom would make it growing up and she made it the right way - slow cooked in the crock pot all day. Yum! I made mine in a large pot on the stove and it only took about 5 hours ( although I think it would of been fine to eat in 4). Here is how to make it yourself...

I got this recipe online and for you WW folks, one serving is only 7 points! Get out!

	2 large onion(s), sliced
	2 clove(s) (medium) garlic clove(s), chopped
	1 3/4 pound(s) corned beef brisket, lean, trimmed of all visible fat
	3 medium carrot(s), cut into 2-inch chunks (optional - I actually didn't add any)
	3 medium uncooked potato(es), all-purpose, peeled and cut into 2-inch chunks
	1 pound(s) green cabbage, cored and cut into 8 wedges
	1 1/4 cup(s) reduced-sodium chicken broth (I didn't have this item either and it still tasted fine without it)

Instructions

• Place the onions and garlic in a slow cooker. Place the corned beef on top of the onions. Arrange the carrots and potatoes around the meat. Place cabbage wedges on top of vegetables. Pour the broth over and around the vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  
  
• Transfer the corned beef to a platter and cut into slices. With a slotted spoon, lift the vegetables from the broth and place around the meat. Yields 1/8 of dinner per serving.

Notes

• A tablespoon, or two, of mustard should be enough to accompany this amount of food. For the tamer palate, serve a prepared mustard such as Dijon.
  
  To save precious time in the morning, assemble all the ingredients in the insert of the slow cooker the night before and refrigerate. In the morning, you’ll only need pop the insert into the slow cooker and plug it in.

Fette Sau, BBQ

We ventured out to Brooklyn the other night to finally try out Fette Sau. We got there about 8 o'clock or so - which was perfect timing. When we were sitting down to eat, we noticed the line was out the door.

The secret to Fette Sau is the smoking process. They smoke their meats with a blend of red and white oak, Maple, Beech and Cherry wood. (All locally supplied). The BBQ is dry rubbed and optional sauce is served on the side.

The eating arrangements are definitely different - you stand in a line and order your food by weight. I got a 1/4 pound of pork belly and 1/2 pound of beef ribs and two sides: potato salad and coleslaw. (Rolls are included) They serve it on a sheet of wax paper on a silver tray - then you go find a spot to eat at a huge picnic table. (Seating is family style, so if you hate strangers - you won't like this)

We sat outside in a little area next to some firewood (which is why my tray is on my lap).

This is the area that we sat in. Cute and rustic right? It's like someone's back yard...

I took this off the website, but this is what the counter looks like when you order your food...such a display of yummy meats!

Ribs!

BBQ Ribs...falling off the bone!

Baby, I'm hungry - baby you hungry...

Falling off the bone!!!
Curtis's ribs were spicy and hot - I asked him what he put in the sauce and at first he said it was a secret. The ingredients I am aware of are: sriracha, chipotle, ketchup, mustard, brown sugar, chili powder, garlic powder, paprika, honey, Henderson's relish, salt and pepper.

PS - this video is amazing: