October 20 2011

Beef

There have been two votes for Melt in your Mouth Beef so that is the winner.
http://zestycook.com/melt-in-your-mouth-beef/

A few modifications to the recipe...
The roast cooked overnight and in the morning I removed it, let it cool and sliced.  Meanwhile the juices went into a pot on the stove and simmered for 45 minutes to get some of the water out and thicken it up a bit.  Then everything went back into the crock pot on low until lunch.

This is what the crock pot looked like the night before cooking started.  Now there is a mostly full bottle of wine that someone is going to have to help me drink.








These are the runner ups that did not get selected
http://crockpot365.blogspot.com/2008/07/crockpot-peppercorn-steak.html
http://crockpot365.blogspot.com/2008/12/crockpot-hickory-smoked-brisket.html
http://southernfood.about.com/od/beefandbeerrecipes/r/r81224c.htm

Corn

1 Large bag Frozen Corn
2 Tbsp Butter
Salt and Pepper to Taste

This one is easy.  Microwave according to the package directions.  Stir in the butter, salt and pepper at the end.

Brussels Sprouts

1 Large bag fresh Brussels Sprouts
3 strips Pepper Bacon - diced
1 small Onion - diced
1/2 tsp Cider Vinegar
Salt to Taste

Cook the bacon in a cast iron skillet until crispy.  Once done, remove the bacon from the pan leaving the drippings.  If there is too much grease for your comfort left then drain some off, but this is where the flavor will be.  Toss the onion, brussels, salt and pepper into the skillet.  Be careful on the salt since bacon is usually salty. Pop into a 400 degree oven for 15-20 minutes or until there is some good caramelization.  Place into a serving dish and top with bacon.  Refrigerate until Thursday lunch, then reheat for about 5 minutes in the microwave.