Summer Dishes Straight From A Slow-Cooker

"Early Show" Contributor Katie Lee Joel Shares Her Crock-Pot Recipe For Barbecue Brisket Sandwiches

(CBS) 

Barbeque Sauce
INGREDIENTS:
1 tablespoon olive oil
1 cup yellow onion, minced
2 cups ketchup
3/4 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup dark brown sugar
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper

METHOD:
Heat olive oil in a medium saucepan over medium heat. Sauté onions until translucent, about 7 to 8 minutes. Stir in remaining ingredients. Bring to a low boil; reduce the heat to low and simmer, stirring occasionally for 30 minutes.

Buttermilk Coleslaw
INGREDIENTS:
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1/2 teaspoons celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups finely shredded green cabbage (about 1/2 head)
4 cups finely shredded purple cabbage (about 1/2 head)
2 large carrots, grated

METHOD:
Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, salt, and pepper in a large bowl. Add the cabbages and carrots and toss to combine, cover and chill until serving time

Grilled Corn on the Cob
INGREDIENTS:
1/2 cup mayonnaise
1 teaspoon chili powder
8 ears fresh corn, shucked
2 tablespoons olive oil
1 cup graded cotija or Parmesan cheese (about 4 ounces)
2 limes, quartered

METHOD:
Preheat a grill to medium-high heat.
In a small bowl, mix the mayo and chili powder. Set aside.
Brush the corn with olive oil. Place the corn on the grill, turning occasionally, until the kernels are browned, about 8 minutes.
Brush the corn with the mayonnaise mixture. Roll each ear in cheese and serve with a lime wedge.

[sharalyse]

I'm wondering what the nutritional content of cooking a piece of meat for 12 hours is. Also wouldn't that raise one's electricity bill considerably? I find this recipe out of sync with the times.

[sam-kiley]

bonjour,
encore merci a katie lee joel, j'ai aimé aussi le "low" d'aujourd'hui, conclusion plus "low" que ça eh bien ça n'existe pas,
la nouvelle déco est super..

[loveshelties]

Rachal Ray and Paula Deen don't have any formal culinary training either and look where they are today. I enjoy trying recipes that have ingredients I am familiar with. Both Katie Lee and Rachal have restaurant experience, just like Paula Deen. There are so many recipe variations as there are recipes. My mother never had formal training either and she was the best cook of all.

[sam-kiley]

bonjour
merci a katie lee joel, c'est vrai qu'il n ya rien de tel que de laisser mijoter un petit plat a petit feu les bonnes vieilles habitudes, que nous avons tendance a oublier hélas
merci et bye

[mswolfestock]

Olive oil and chicken broth in Barbeque Sauce = YUK, GROSS. I'm not even from the South, and this just sounds disgusting. I make my own BBQ sauce and I NEVER put any kind of fat or oil in it. And I have NEVER seen a BBQ sauce recipe that called for chicken broth.

The brisket in the crock pot recipe could have come from The Crock Pot Lady . . . . . . . .

Overall I have never been too impressed with any of Katie Lee Joel's recipes. Exactly what are her credentials, and I'd like to know where she gets her ideas. Whose recipes are these, really? Did she have any kind of formal culinary training or does she just like to play in the kitchen?