Sometimes I like to take the corned beef out of the water for the last 1/2 hour or so of cooking, put it in a baking pan & top it with a glaze made with my apricot jam and brown sugar. It sort of "firms up" the meat a bit, and the glaze gets sticky and browns a bit. Yum. I am originally from the East Coast, and wouldn't think of having "boiled dinner" without potatoes, carrots, celery, boilin' onions and cabbage. Some people even add beets, but I haven't tried that...seems like they'd dye everything pink. And I must, must, must have both horseradish sauce and whole grain mustard with "boiled dinner".

Hand Cut French Fries with Spicy Ketchup Use direct/medium heat on grill 1/4 cup ketchup 1/2 tsp chile sauce 1/2 tsp balsamic vinegar 2 russet potatoes, about 8 oz each 1 T olive oil 1 T minced garlic 1/2 tsp kosher salt 1/2 tsp freshly ground pepper In a small bowl mix together the ketchup, chile sauce and balsamic vinegar. Set aside Scrub the potatoes under cold running water and dry thoroughly but do not peel. cut lengthwise into 1/2" thick slices, then cut the slices into 1/4" thick wedges. Place the wedges in a medium bowl. Toss with the olive oil, garlic, salt and pepper. Place the wedges on the grill, being careful not to let them drop through the openings. Cook directly over medium heat until golden brown, turning once, about 10 minutes. For extra crispy fries, open the grill and cook for an additional 1-2 minutes, turning once. Serve warm with the ketchup. Makes 4 servings. source:Weber's The Art of the Grill My note: I tried this with one large baking potato. Sliced maybe 1/4-1/8" thick slices. Rolled them in light olive oil,garlic powder and salt & pepper. Grilled until browned. My ketchup mixture was about 1/2 cup ketchup, 1/2 cup chile sauce and I drizzled a bit of balsamic vinegar. Very good!

Buy your standing rib roast-it's a little more $$ to get it on the bone BUt-so much more flavor! I preheat my oven to 400. I season the roast with alot of salt & pepper plus 1 packet of Lipton Onion soup mix. Rub it into the meat well. In a frying pan..I add some oil and sear all sides on a high heat...no more than a total of 2-3 min. This will keep the juices sealed inside the roast. Remove roast & place in your roasting pan. (I usually peel 4-5 whole carrots & set the roast on them in the pan). Roast for 45 min at 400 degrees, then I add about an inch of water and drop the temp to 335 and continue to roast until it reaches medium rare. You really need to use a dependable meat thermometer! Remove from oven-place roast on a cookie sheet & cover w/foil. Let rest for 20-30 min. Meanwhile..add water or beef stock to your pan drippings & scrape the pan of all of the stuck on goodies. The onion mix flavors the au jus and makes it a nice rich brown color. Allow about 4-5 oz of au jus per serving...(2 cups water =4 servings in a dipping cup.) If you do get the meat w/the bones? Simply run your knife along the bottom to seperate them from the meat. Slice your meat in 1" slices or so, place on serving platter & drizzle au jus over the top. I also whip sour cream & 2 oz of cream cheese together & add 2 big TBS of zippy horseradish for a side condiment..sooo good!

Ooops, sorry Claire! I was so excited when I found it, but it does sound good enough to give it a try. Here's another recipe I have on file, FYI - RUTHANNA'S WHISKEY STEAK SAUCE This sauce can be served over any steaks that have been pan-fried 1/ 2 cup butter 2 Tbs. minced onion 1 clove garlic, minced 3 Tbs. whiskey 1 Tbs. Worcestershire sauce 1/ 2 tsp. dry mustard Dash of hot pepper sauce Pour off any grease remaining after a steak has been sauteed. In the same skillet used to cook the steak, melt the butter over low heat. Add onion and garlic and cook slowly until soft. Add the remaining ingredients and simmer about 5 minutes. Pour over steaks and serve. Source: a 1980Âs community cookbook I found yesterday (I served this over a thinly sliced, medium rare London broil cooked on the grill. I substituted 1 Tbs. of bacon fat for an equal amount of butter and used MakerÂs Mark bourbon. Next time I think I would only use 2 Tbs. of whiskey but it was very good.)