Summer Dishes Straight From A Slow-Cooker

Slow cookers aren't just for making winter meals anymore.

Often, slow cooker recipes are thought of as winter dishes, but Early Show contributor Katie Lee Joel disagrees.

Wednesday on The Early Show, Joel showed how to make the most of your slow cooker this summer with a recipe for a great summer meal: barbeque brisket sandwiches.

Slow cookers -- which a lot of people call crock pots -- have been around for years, Joel said. Today's machines are much more advanced than the ones our mothers used, which means they are more convenient and produce better meals, according to Joel. Modern models cook more evenly, she said, and come with many more features, such as timers and automatic shut-off. Slow cookers also cut down on prep time, according to Joel. You can prepare a meal overnight in a slow cooker, she said, or simply turn it on in the morning and the meal is ready by dinnertime.

Joel said she likes dishes prepared in the slow cooker because the extended cooking time really concentrates flavors. She added slow cooker dishes are fairly easy and require little attention.

MENU:
Bistro Garden Salad
Barbequed Brisket Sandwiches with Homemade Coleslaw
Grilled Corn on the Cob

RECIPES:

Bistro Salad
INGREDIENTS:
1 head of Bibb lettuce, torn into bite-size pieces
Handful of chopped mixed fresh herbs such as chives, tarragon, and parsley,(about 1/4 cup)
3 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
2 tablespoons minced shallots
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

METHOD:
Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, Dijon Mustard, shallots, salt, and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.

Slow-Cooker Brisket Barbeque
INGREDIENTS:
2 tablespoons chili powder
1 tablespoon onion powder
1 1/2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch of cayenne pepper, optional
5 pounds boneless beef brisket
2 cups barbecue sauce*
10 to 12 soft hamburger-style buns

*see recipe below

METHOD:
In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne, if using. Rub the spice mixture on all sides of the beef. Cover and refrigerate for at least 2 hours, and up to overnight.

Place beef in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the pat. Put the beef back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the beef and cook 2 hours. Using a slotted spoon, remove the beef from the slow cooker. Place the meat on a serving platter or on individual buns. Serve the remaining sauce alongside.

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.