Meeting This Friday- Seedless Corned Beef- March 17 2019 Update
Friends for Jeff Spiegelman,
Our next meeting with constituents is this Friday evening at 5 at Harvest Ridge. Come join us.
-We are in session again this week. In addition, I am attending the State Chamber Legislative Lunch on Tuesday. We really need to do more in this state for people trying to open small businesses.
-On Friday is the Delaware Farm Bureau breakfast. Friday evening is our next meeting with constituents at Harvest Ridge.
-I am currently working on a bill to try and alert constituents when they have outstanding fines from DelDOT BEFORE it becomes a nightmare situation. A couple of 11th District residents contacted me when they were not properly notified to an issue that could have been resolved before it became a compound problem.
-We have completed the schedule for the next round of meetings with constituents. Please stop by one or all and let me know what is on your mind.
Friday, March 22nd – Harvest Ridge Winery 5 p.m. to 6:30 p.m.
Saturday, April 13th – 3 Palms Zoo Noon to 1 p.m. Easter Egg Hunt (rain date Saturday, April 27th)
Thursday, April 25th – Little Italy Pizza Noon to 1 p.m.
Happy St Patrick's Day. I was making corned beef today for my wife's family who has some no-seed dietary restrictions. So there goes mustard, coriander, and cumin seeds. What to do without them?
-1 corned beef, as rectangular as possible
-1 can dark, heavy beer
-1/4 cup Worcester sauce
-1 cup pear juice
-2 cloves garlic, sliced
-1 cup sliced carrots
-1 large onion sliced
-1 shot whiskey
Soak the corned beef for 4 hours in water in the refrigerator. Discard the water (this lowers the salt in the meat). Combine the meat with the juice, Worcester sauce, and beer in a bowl and let marinate overnight. Take out of the fridge 45 minutes before cooking time to allow to come to room temperature. Preheat smoker to 225. Place meat in a pan with ½ an inch of the marinade. Cook 4 hours uncovered. Add the onion, carrots, and whiskey. Cover tightly. Cook another 2-4 hours or until the meat gets to 190 degrees. Take off the smoker and let sit, covered, for 15 minutes. Slice thin and enjoy.
-- Thanks.
Jeff Spiegelman
Representative 11th District
Dover: 302-744-4171
Cell: 302-399-7728
Fax: 302-739-2773
Constituent: jeff.spiegelman@state.de.us
Personal: jeff@jeffderepresentative.com
Legislative Hall: PO Box 1401. Dover, DE 19903
Personal: PO Box 869. Clayton, DE. 19938 ...
