Slow-Cooker Corned Beef and Cabbage Recipe

Prep Time 10 minutesCook Time 8 hours 30 minutes

This slow-cooker corned beef and cabbage recipe is so simple, you don't have to wait for St. Patrick's Day to roll around for an excuse to make it. In my house, we whip this recipe up at least once a month. Best of all, leftovers make great sandwiches for the next-day lunchboxes!

What you'll need

• 1 (4 - 5 pound) corned beef, rinsed
• 1 medium head of cabbage, cut into 2-inch wedges
• 6 red potatoes, halved
• 4 carrots, cut into ½-inch chunks
• 1 medium onion, cut into ½-inch chunks
• 2 cups low sodium chicken stock or water
• 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
• 3 large bay leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon black pepper corns

Notes:

Serves 4

How to make it

1. Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.
2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
5. Plate beef and veggies.
6. Slice beef against the grain and serve with extra mustard.

Savory Garlic Marinated Steaks

Savory Garlic Marinated Steaks

Ingredients 
 1/2 cup balsamic vinegar 
 1/4 cup soy sauce 
 3 tablespoons minced garlic 
 2 tablespoons honey 
 2 tablespoons olive oil 
 2 teaspoons ground black pepper 
 1 teaspoon Worcestershire sauce 
 1 teaspoon onion powder 
 1/2 teaspoon salt 
 1/2 teaspoon liquid smoke flavoring 
 1 pinch cayenne pepper 
 2 (1/2 pound) rib-eye steaks

Directions

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade. 

Cooking for Live Below the Line 2014

Blue Crab Beignets

Ingredients

18 oz. Phillips lump crab meat
6 eggs
4 Tbsp. creole seasoning
¾ c. green bell, diced
¾ c. green onion, diced
1 Tbsp. minced garlic
3 Tbsp. salt
4 ¾ c. sifted flour
3 tsp. baking powder
1 ½ c. milk


Preparation Instructions

1. Whisk the eggs until frothy. 
2. Sprinkle the Creole seasoning on the crab meat and add to the eggs. 
3. Stir in the peppers, onions and garlic. Add the flour and baking powder and then add the milk. 
4. Fry at 350°F degrees until golden brown.

Today’s Food History

On this Day In History

1822 Charles Graham of New York received a patent for artificial teeth.

1839 Famous Food Fights
The Great Pastry War ended this day. A brief conflict began on November 30, 1838, between Mexico and France caused by a French pastry cook who claimed that some Mexican Army soldiers had damaged his restaurant. The Mexican government refused to pay for damages. Several other countries had asked the Mexican government for similar claims in the past due to civil unrest in Mexico, without any resolution. France decided to do something about it, and sent a fleet to Veracruz and fired on the fortress outside the harbor. They occupied the city on April 16, 1838, and through the mediation of Great Britain were promised payment of 600,000 pesos for the damages. They withdrew on March 9, 1839.

National Crab Meat Day

Early crab recipes called for tiny amounts of the meat because crabs were so tough to harvest and shell. Nowadays, crab meat comes fresh, frozen, canned or even imitation — no cracking required!  


Here are just a few dishes you can make with crab meat:
Classic Crab Cakes
Creole Crab-Stuffed Avocados
Steamed Snow Crab Legs
Corn & Crab Fritters
Crab Dip
Crab & Artichoke Appetizer Pizza

National Crown Roast of Pork Day

HAPPY....

I didn't know that this was an actual thing.  I do not eat pork and I guess that's why I wasn't aware of this day.

A crown fit for a serious fan of the other white meat - March 7 is National Crown Roast of Pork Day!

Turn your normal meal into a royal feast with this white-capped crown of pork glory.

Known as the crown roast, pork loin is gathered into a circle with the rib bones pointing upwards like the peaks of a crown. Usually, this contains two rib racks, or 12 ribs from one pork loin, tied together with twine. This also means "Frenching" the ribs - slightly cutting and cracking the bone so they can be molded into a crown.

The meatiest part of the impressive crown roast is at the bottom, facing inwards. And any serious pork fan knows that the rib portion of the loin is one of the choicest and tastiest cuts.  (Compliments of Eatocracy)