Tom’s Corned Beef Recipe:                                                              3-15-22


4 large carrots peeled and cut into pieces or equivalent amount of baby carrots 10 baby red potatoes (Sometimes I do a mix of regular and red potatoes) 1 onion peeled and cut into pieces ( I did two onions this year, the second onion was a smaller one, I thought the extra onion added some good flavor) 2 stalks celery cut into pieces Y2 head cabbage, cut and shredded. (I have been using Napa Cabbage instead of regular cabbage, it is a bit more expensive, but I like its mild flavor) Corn Beef Brisket (I like to use the flat cut, about 3 -4 Ibs)

Place carrots, onions, potatoes, and celery in slow cooker


Pour in 4 cups of water Place Corned Beef over top of vegetables and water Pour contents of spice packet over corned beef (If the corned beef does not come with a spice packet, add McCormick Pickling Spice. I actually added a little extra pickling spice on top of the spice packet) Cook on high for eight hours. During the last hour of cooking, add the cabbage. I also add some parsley in addition to the cabbage.

I like to save the broth. For leftovers, I will heat up the vegetables and some corned beef in the broth and place in a bowl to eat like a soup. The broth is really good after all the flavors have set in. I also made corned beef hash with the leftovers. I took some frozen potatoes O’Brien hash browns, added some of the potatoes that I cooked with the corned beef and then added some corned beef that was cut up in small pieces, and fried everything down. It is really good with poached eggs.



Slow Cooker Beef Brisket                                                                               10-8-21



Take about a 3 lb cut of beef brisket. Sprinkle some black pepper on it.  Add some Montreal Steak Seasoning for extra flavor. Add about a tablespoon of olive oil to a large skillet, and brown the beef in it, for a couple of minutes per side. Once the beef is browned, place the brisket in a slow cooker.


Cup up a large red onion in slices. Place it in the pan with the olive oil, and cook on medium-high heat until the onion softens. Then put the onions in the slow cooker with the beef.


Mix a bottle or can of Guinness beer with a bottle of chili sauce, and pour it over the beef brisket.


Cook on low for 6 to 8 hours.  If pressed for time, cook on high for one hour and then on low for about four hours.


When the beef brisket is done, slice it against the grain in thin slices. Save the sauce to serve with the brisket.


If the brisket is going to be taken to a tailgate where there is no electricity available, put the beef and sauce in  a large pot for transport. Then, heat the pot of beef brisket and sauce on the grill at the tailgate party.


This makes a great juicy sandwich on a Kaiser Roll. It can also be eaten on a plate with a knife and fork. Either way, it is delicious and sure to please the crowd.





Caribbean Jerk Chicken                                                                                   10-15-21


A quick and easy recipe.  All you need are three ingredients, a zip lock

bag, and a grill.


 Place some boneless, skinless chicken breasts in a gallon size zip lock bag. It is best to use the "thin cut" breasts or chicken cutlets because they will cook through easier and faster on the grill. I usually plan on two pieces of chicken per guest. Sprinkle a lot of McCormick Caribbean Jerk Chicken seasoning in the bag. Add enough extra light olive oil to the bag so that all the chicken breasts are covered. Squeeze the bag a few times to make sure the seasoning and oil cover all the pieces of chicken. I usually double bag the chicken in case a leak develops in the first bag.


The chicken can be cooked right away after it is marinated, but I usually marinate the chicken the night before the game and place the bag with the marinated chicken in the refrigerator overnight. If you are going to be cooking the chicken at the tailgate, place the bag in a cooler for transport.


 Place the chicken on the grill and cook until done.

The chicken can be eaten as a sandwich on a roll. They are really great with melted provolone cheese and some lettuce and mayonnaise on the sandwich.  They can also be eaten on a plate with a knife and fork for guests who do not want any bread.




Taco Salad                                                                                           10-22-21


Cook a pound or two or ground beef and/or ground turkey in a skillet. Throw

in some peppers, onions, salsa, taco sauce, taco seasoning, Mexican

seasoning, or any combination of them.


Crunch up some tortilla chips and place them in a large bowl.


Dump the ground beef mixture over the grounded up chips, and then throw some

shredded cheese over the ground beef. Add some more crunched chips.


Add some shredded lettuce, sliced green onion, sliced jalapeño peppers,

sliced cilantro leaves, salsa, and some more shredded cheese to the bowl

until it is about full.


Add a large round scoop of sour cream in the middle of the bowl on top of

the lettuce mixture. Garnish the sour cream with finely chopped cilantro

leaves and/or finely chopped green onion.


Place some tortilla chips around the sides of the bowl.


This can be eaten as a salad or a dip, so bring some extra chips to serve

with it.


This is a great dish to fully prepare at home and bring to the tailgate when

you are not going to be doing any cooking on site.