Choose Well this St. Patrick’s Day

Life is full of choices

  • The black or the white
  • Dine in or dine out
  • hoard TP or not

However, when it comes to cooking corned beef there really is only one good choice. This St. Patrick’s Day choose the brisket designated “flat-cut”. The flat cut vs the point cut is leaner and slices perfectly. The point cut may have a bit more flavor due to all that fat, but the meat will shred on you and no one wants shredded corn beef unless you are making hash.

And here is another tip for making a delicious St. Patty’s feast. Make a spirited glaze to flavor the meat. Let’s be honest, boiled meat, no matter how much pickling spice you use, lacks flavor. It needs a boost, so this glaze is what I recommend.

perfectly sliced whiskey glazed corn beef

Years ago my friend, Tina, of the blog Epicuricloud, posted a St. Patrick’s dinner as featured in a Cuisine At Home magazine. The recipe included a whiskey glaze. Spirited and easy to make the glaze offers the corned beef a depth of flavor that it so desperately needs. To add to the party I choose an Irish whiskey to make it a bit more authentic, but you can make your own choice.

Irish Whiskey Glaze

1/2  cup Irish whiskey

1/2 cup apple cider vinegar

1/4 cup light brown sugar

1/4 cup soy sauce

2 teaspoons dry mustard

1 teaspoon ground ginger

1/4 teaspoon red pepper flakes or I prefer 2 teaspoons of hot honey if you have it


Whisk all the glaze ingredients together in a small saucepan. Bring the mixture to a boil over high heat. Reduce heat and simmer 5 to 6 minutes or until thickened.

Brush glaze onto your cooked corned beef and then roast for 10 minutes at 450F. Let rest 10 minutes before slicing. This makes enough glaze to then drizzle over the slices or serve on the side.

❤ Be Well ❤

Sous Vide Cooking Give Away

Recently, I was asked, “What is the intent of my blog?” My response, “To share something that I love.”

For as long as I have been cooking and baking, I still get excited about food. It’s a continuous learning process that never gets boring. I still love creating new recipes. I still love to read cookbooks like novels. I still search the grocery store aisles for new products and it’s not unheard of for me to drive miles out of my way seeking the best, the freshest and the most exotic ingredients. People who know me understand that vacation time includes a stroll through a local market for foodie souvenirs and perhaps a cooking class to better understand the regional cuisine.

So, it was with great joy that I accepted an invitation to the International Sous Vide Association (ISVA) Summit last summer to learn a new cooking technique. This was exciting stuff with new food possibilities. To be honest, before the conference, I wasn’t at all familiar with cooking food under vacuum in a temperature-controlled water bath. In fact, I don’t think I ever even ate anything cooked that way. In my ignorance, I was pretty sure that only very high-end restaurants were serving sous vide. The French Laundry, Alinea and Per Se were not in my budget nor were the cost of the immersion circulator (sous vide machine) and accessories. I had a lot to learn.

And the conference delivered. In an ongoing flow over 2 ½ days I was immersed in a wonderful world of knowledgeable speakers and vendors. I was captivated by the enthusiasm of not only the professional chefs, but also that of the home cooks and even BBQ guys. The conference had something for everyone including sessions on sous vide science, history, cooking demos and food photography plus lots to eat and drink.

The overwhelming take-away from the conference is that this type of cooking has indeed trickled down to the home kitchen for a number of good reasons. First and foremost, it is affordable. I purchased a highly rated immersion circulator for under $115.00 at the conference. A large stockpot, some heavy-duty Ziploc bags and a clip (things I already had in my kitchen) complete the tools needed. Second, precision cooking insures whatever it is you are making comes out consistently great. I can guarantee that my sous vide steak will be cooked to my perfectly juicy 134 degrees or your perfect 130 degrees every time.

In addition, I can set it and forget it. There is no hovering over an immersion circulator like you would a stove. Big bonus is that the machine itself is compact and takes up little room in my already crowded cabinets. Further, it is great for batch cooking on the weekends for those who are working and want to come home and fix dinner in just a few minutes. Grab your sous vide steak from the fridge and give it a quick sear in a pan or on the grill and dinner is done. Finally, just about anything from entrees to desserts (maybe not popcorn) can be cooked sous vide. There are plenty of cookbooks and recipes on the subject available including a new book I happen to have a recipe in. Champions of Sous Vide (available on Amazon) is a collection of 75 delicious recipes including a mouth-watering photo of each plus the best tips and steps from 2 dozen sous vide enthusiasts. Would you like a copy? Lucky you! I am giving the book away on my Instagram page.

So, is sous vide cooking for everyone? I don’t know. Like my favorite knife or skillet, I look at it as one more option in my kitchen toolbox as well as a new way to think about and experiment with food. If you would like to learn more about sous vide cooking be sure to check out the ISVA web site and consider attending the 2020 conference in San Francisco. And if you are ready to give sous vide cooking a try shop around for an immersion circulator and read reviews. You can find a really nice one for the home cook or professional here.

This is NOT a sponsored post. All opinions are my own. I purchased the book to give away.

Now for the GIVE AWAY: Go to my Instagram page @goodgriefcook and look for the photo of the cookbook and follow the very simple instructions. Good luck. ❤

The Blend Mushroom Cook-Off

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fresh Kennett Square mushrooms

Sorry to say I have been MIA with the blog. I’ve been super busy with family stuff, some personal projects like my completely overgrown garden and working on our local mushroom festival cook-off. I’m just now taking a breather.

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chop them up

I really wanted to share the Kennett Square Mushroom Festival Cook-off information with all of you who love to cook and compete. This year’s incentive to enter is pretty awesome with sponsors including True Aussie Beef & Lamb, KitchenAid, Challenge Butter and the Mushroom Council. The prizes are generous and even include golden tickets to compete at the World Food Championships.

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brown them to enhance their flavor

The theme of this years cookoff is “the blend” of fresh mushrooms with True Aussie Grassfed beef & lamb. Healthy and full of flavor this combo can be made into anything from a stuffing to a burger to a taco or even a bolognese sauce.

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cool and season

For all the details of the contest check out the mushroom festival cook-off link listed above. Good luck. Hope to see you in September in my sweet little town.

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mix in the grassfed beef or lamb

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Best blend ever