Good Eats Complete - Alton Brown

PAGE SHOW - RECIPE # # TITLE

2 - 12 INDEX13 S01E01 - Pan Seared Rib Eye14 S01E02 - Mashers15 S01E02 - Potato-Portobello Gratin16 S01E02 - The Baked Potato17 S01E03 - Lemon Curd18 S01E03 - Scrambled Eggs Unscrambled19 S01E04 - Hail Caesar Salad20 S01E04 - Veni Vedi Vinaigrette21 S01E05 - Broiled, Butterflied Chicken22 S01E06 - Coffee Granita23 S01E06 - Key Lime Sorbet24 S01E06 - Serious Vanilla Ice Cream25 S01E07 - Scones26 S01E07 - Shortcake27 S01E07 - Southern Biscuits28 S01E08 - Gravy from Roast Drippings29 S01E08 - Sawmill Gravy30 S01E08 - White Roux31 S01E09 - French Onion Soup32 S01E10 - Grilled Salmon Steaks33 S01E10 - Pan Fried Fish34 S01E10 - Striped Bass in Salt Dome35 S01E11 - Pasta36 S01E12 - Rice Pilaf37 S01E13 - Chocolate Lava Muffins38 S01E13 - Chocolate Mousse39 S02E01 - Free Range Fruitcake40 S02E02 - Big Cheese Squeeze41 S02E02 - Fondue Vudu42 S02E03 - 10 Minute Apple Sauce43 S02E03 - Baker, Baker44 S02E03 - It's a Wonderful Waldorf45 S02E04 - No Pan Pear Pie46 S02E05 - Banana Splitsville47 S02E05 - Burned Peach Ice Cream48 S02E06 - Spiced Blueberry Jammin'49 S02E07 - The Shrimp Cocktail50 S02E08 - True Brew51 S02E09 - Better Than Grannie's Creamed Corn52 S02E09 - Creamed Corn Cornbread53 S02E09 - Plain Brown Popper54 S02E10 - Chips and Fish55 S02E11 - Burger of the Gods56 S02E11 - Good Eats Meatloaf57 S02E12 - Pantry Friendly Tomato Sauce58 S02E13 - That Ol' Cap Magic59 S02E13 - The Fungal Saute60 S02E14 - Who Loves Ya Baby-Back_61 S03E01 - Fillet O'Fu62 S03E01 - Moo-Less Chocolate Pie63 S03E01 - No Guilt Caesar64 S03E01 - Tall & Tangy Tofu Thangy65 S03E02 - Mojo Moulies66 S03E03 - Flandango67 S03E03 - Refrigerator Pie68 S03E04 - Mighty Duck69 S03E05 - The Chewy70 S03E05 - The Puffy

2

PAGE SHOW - RECIPE # # TITLE71 S03E05 - The Thin72 S03E06 - Silence of the Leg O' Lamb73 S03E07 - Ab's B and B's74 S03E07 - Firecrackers75 S03E07 - Hurry Curry Cauliflower76 S03E07 - Kinda Sorta Sours77 S03E07 - Summer Fruits78 S03E08 - Compound Butter79 S03E08 - Honey Butter80 S03E08 - Raymond Beurre Blanc81 S03E09 - 'Instant' Pancake Mix82 S03E10 - Home of the Braise83 S03E10 - Shred, Head, Butter and Bread84 S03E11 - Pizza Pizzas85 S03E12 - Black Bean Salad86 S03E12 - The Once and Future Beans87 S03E12 - Turbo Hummus88 S03E13 - Catfish au Lait89 S03E13 - Good Eats Court Bouillon90 S03E13 - Poached Egg Tips91 S03E13 - The Frenchman's Bass92 S03E14 - Bird to the Last Drop93 S03E14 - In a Cranberry Jam94 S03E14 - Sweet Corn Bread Pudding95 S03E14 - Tart Cranberry Dipping Sauce96 S03E14 - Turkey Re-Hash97 S04E01 - Smoked Salmon98 S04E02 - AB's Beefy Broth99 S04E03 - Fried Chicken100 S04E04 - Stuffed Lobster101 S04E05 - City Ham102 S04E05 - Country Ham103 S04E06 - Angel Food Cake104 S04E07 - Pot Roast105 S04E08 - Aunt Verna's Orange Cake106 S04E08 - Honey Mustard Dressing107 S04E08 - Honey Plums108 S04E08 - Sweet and Sour Dessert Sauce109 S04E09 - 40 Cloves and a Chicken110 S04E09 - Vlad's Very Garlicky Greens111 S04E10 - Mayonnaise112 S04E10 - Party Mayonnaise113 S04E11 - Fruit Tart114 S04E11 - Salmon Turnovers115 S04E11 - Stacked Puff Pastry with Cherries116 S04E12 - Perfect Cup of Tea117 S04E12 - Sweet Tea118 S04E13 - Salsa119 S04E13 - Spicy Pineapple Sauce120 S05E01 - Cinnamon Cherry Heart121 S05E01 - Panna Cotta Brain with Cranberry Glaze122 S05E01 - Sparkling Gingered Face123 S05E01 - Spooky Edible Eyes124 S05E02 - Granola125 S05E02 - Haggis126 S05E02 - Overnight Oatmeal127 S05E02 - Steel Cut Oatmeal128 S05E03 - Crepe Quiche Lorraine129 S05E03 - Crepes Suzette

3

PAGE SHOW - RECIPE # # TITLE130 S05E03 - Crepes131 S05E03 - Mushroom Crepe Cake132 S05E04 - Dry-Aged Standing Rib Roast with Sage Jus133 S05E05 - Bacon Vinaigrette with Grilled Radicchio134 S05E05 - Honey Mustard Cure135 S05E05 - Molasses Black Pepper Cure136 S05E05 - Red Pepper Brine137 S05E05 - Scrap Iron Chef's Bacon138 S05E05 - Soy Honey Brine139 S05E06 - Baba Ghannouj140 S05E06 - Eggplant Pasta141 S05E06 - Eggplant Steaks142 S05E07 - Savory Cheesecake143 S05E07 - Sour Cream Cheesecake144 S05E08 - Squid Vicious145 S05E09 - Cocoa Brownies146 S05E09 - Cocoa Syrup147 S05E09 - Hot Cocoa148 S05E10 - Butternut Dumplings with Brown Butter and Sage149 S05E10 - Pumpkin Bread150 S05E10 - Squash Soup151 S05E11 - Baked Macaroni and Cheese152 S05E11 - Next Day Mac and Cheese 'Toast'153 S05E11 - Stove Top Mac-n-Cheese154 S05E12 - Clam Chowder155 S05E12 - Clams on the Half Shell with Fresh Mayonnaise156 S05E12 - Radonsky for the New Millenium157 S05E13 - Cold-Fashioned Potato Salad158 S05E13 - Leftover Baked Potato Soup159 S05E13 - Potato Roesti160 S06E01 - Chimney Tuna Loin161 S06E02 - Clotted Cream162 S06E02 - Frozen Strawberries163 S06E02 - Macerated Strawberries164 S06E02 - Strawberry Pudding165 S06E03 - Artichoke Pasta Salad166 S06E03 - Broiled Chokes167 S06E03 - Herb Oil168 S06E04 - Fresh Yogurt169 S06E04 - Herb Spread170 S06E04 - Lemon-Ginger Frozen Yogurt171 S06E04 - Tarragon Yogurt Sauce172 S06E04 - Thousand Island Dressing173 S06E04 - Yogurt Cheese174 S06E05 - Cheese Souffle175 S06E06 - Stuffed Tomatoes176 S06E06 - TBL Panzanella177 S06E06 - Tomato Sauce178 S06E07 - Good Brew179 S06E08 - Chicken Liver Mousse180 S06E08 - Guacamole181 S06E08 - Hot Spinach and Artichoke Dip182 S06E08 - Onion Dip from Scratch183 S06E09 - Stuffed Grilled Pork Chops184 S06E10 - Funnel Cake185 S06E10 - Sweet or Savory Pate a Choux186 S06E11 - Broccoli Casserole187 S06E11 - Curry Chicken Pot Pie188 S06E11 - Garlic Shrimp Casserole

4

PAGE SHOW - RECIPE # # TITLE189 S06E12 - Ravioli190 S06E12 - Tortellini191 S06E13 - Asian Slaw192 S06E13 - Beet Slaw193 S06E13 - Coleslaw194 S06E13 - Marinated Slaw195 S06E14 - Cocoa Whipped Cream196 S06E14 - Gold Cake197 S06E15 - Buttercream198 S06E15 - Ganache199 S06E15 - Writing Chocolate200 S06E16 - Beet Green Gratin201 S06E16 - Glazed Baby Beets202 S06E16 - Pickled Beets203 S06E17 - Braciole204 S06E17 - Fish Roll with Compound Butter205 S07E01 - Crab Cakes or Fritters206 S07E01 - Ghee207 S07E01 - Marinated Crab Salad208 S07E01 - Steamed Alaskan King Crab Claws209 S07E02 - Pulled Pork210 S07E03 - Frittata211 S07E03 - Omelet for a Crowd212 S07E03 - Omelet213 S07E04 - Blueberry Muffins214 S07E04 - English Muffins215 S07E05 - Chicken Noodle Soup216 S07E05 - Chicken Stock217 S07E06 - Breakfast Sausage218 S07E06 - Italian Sausage219 S07E07 - Sirloin Steak220 S07E07 - Skirt Steak221 S07E08 - Ramen Shrimp Pouch222 S07E08 - Red Snapper en Papillote223 S07E08 - Salmon Fillet en Papillote with Julienne Vegetable224 S07E08 - Stone Fruit Pouches225 S07E09 - Basic Cooked Wheat Berries226 S07E09 - Bulgur Gazpacho227 S07E09 - Cherry Couscous Pudding228 S07E09 - Mushroom Wheat Berry Pilaf229 S07E09 - Steamed Couscous230 S07E09 - Wheat Berry Tapanade231 S07E10 - Acid Jellies232 S07E10 - Chocolate Taffy233 S07E10 - Peanut Brittle234 S07E11 - Chipotle Smashed Sweet Potatoes235 S07E11 - Sweet Potato Pie236 S07E11 - Sweet Potato Waffles237 S07E12 - Chocolate Peppermint Pinwheel Cookies238 S07E12 - Royal Icing239 S07E12 - Sugar Cookies240 S07E13 - Parsley Salad241 S07E13 - Tarragon Chive Vinegar242 S07E14 - Broiled Salmon with AB's Spice Pomade243 S07E14 - Curry Powder Blend244 S07E14 - Dried Pear and Fig Compote245 S07E14 - Vegetable Curry246 S07E15 - Corn Dogs247 S07E15 - Mini Man Burgers

5

PAGE SHOW - RECIPE # # TITLE248 S07E16 - Chocolate Fudge249 S07E16 - Peanut Butter Fudge250 S07E17 - Cashew Sauce251 S07E17 - Macadamia Nut Crust252 S07E17 - Macadamia Nut Crusted Mahi Mahi253 S07E17 - Pistachio Fruit Balls254 S07E17 - Pistachio Mixed Herb Pesto255 S07E18 - Lemon Meringue Pie256 S07E18 - Pie Crust257 S07E19 - Bruschetta258 S07E19 - French Toast259 S07E19 - Welsh Rarebit260 S07E20 - Banana Ice Cream261 S07E20 - Banana's Foster262 S07E20 - Fried Plantains263 S08E01 - Hollandaise264 S08E01 - Strip Steak with Pepper Cream Sauce265 S08E02 - Baked Oysters Brownefeller266 S08E02 - Horseradish Cream Sauce267 S08E02 - Oyster Soup268 S08E03 - Beef Paillard269 S08E03 - Chicken Kiev270 S08E03 - Turkey Piccata271 S08E04 - Chocolate Doughnut Glaze272 S08E04 - Doughnut Glaze273 S08E04 - Yeast Doughnuts274 S08E05 - Pear Walnut Wontons275 S08E05 - Perfect Potstickers276 S08E05 - Vegetarian Steamed Dumplings277 S08E06 - AB's Chili Powder278 S08E06 - Pressure Cooker Chili279 S08E07 - Cuban Sandwich280 S08E07 - Pan Bagnat281 S08E07 - Roasted Vegetable Spread282 S08E08 - Garden Vegetable Soup283 S08E08 - Grape Gazpacho284 S08E09 - Cheese Soup285 S08E09 - Fromage Fort286 S08E09 - Parmesan Crisps287 S08E10 - Chocolate Truffles288 S08E10 - Ganache Frosting289 S08E10 - Good Eats Fudgepops290 S08E11 - Cheese Grits291 S08E11 - Pineapple Upside-Down Cornmeal Cake292 S08E11 - Savory Polenta293 S08E12 - Stuffed Squash294 S08E12 - Turkey with Stuffing295 S08E13 - Chocolate Pudding296 S08E13 - Indian Rice Pudding297 S08E13 - Instant Chocolate Pudding Mix298 S08E13 - Tapioca Pudding299 S08E14 - Hot Melon Salad300 S08E14 - Melon Sorbet301 S08E16 - Coq au Vin302 S08E17 - Carrot Cake303 S08E17 - Carrot Slaw304 S08E17 - Glazed Carrots305 S08E18 - Grilled Braised Leeks306 S08E18 - Leek Potato Soup

6

PAGE SHOW - RECIPE # # TITLE307 S08E18 - Leek Rings308 S08E19 - Very Basic Bread309 S08E20 - Gyro Meat with Tzatziki Sauce310 S08E21 - Lemon Sesame Glazed Greens311 S08E21 - Mustard Green Gratin312 S08E21 - Pot O'Greens313 S08E22 - Baked Brown Rice314 S08E22 - Brown Rice Salad315 S08E22 - Wild Mushroom and Asparagus Risotto316 S09E01 - Curried Split Pea Soup317 S09E01 - Green Peas with Cheese and Herbs318 S09E01 - Split Pea Burgers319 S09E02 - Spicy Beef Kebabs320 S09E02 - Vanilla Lime Pineapple Skewers321 S09E03 - Beef Jerky322 S09E03 - Jerky Tomato Sauce323 S09E04 - Chocolate Ice Cream324 S09E04 - Mint Chip Ice Cream325 S09E04 - Vanilla Ice Cream326 S09E05 - Brown Rice Crispy Bar327 S09E05 - Granola Bars328 S09E05 - Protein Bars329 S09E06 - California Roll330 S09E06 - Sushi Rice331 S09E07 - Blackberry Grunt332 S09E07 - Individual Berry Crisps333 S09E07 - Rhubarb Peach Cobbler334 S09E08 - Grilled Romaine335 S09E08 - Sauerbraten336 S09E09 - Basic Waffle337 S09E09 - Chocolate Waffle338 S09E10 - Baked Meatballs339 S09E10 - Swedish Meatballs340 S09E11 - Avocado Buttercream Frosting341 S09E11 - Avocado Compound Butter342 S09E11 - Avocado Ice Cream343 S09E12 - Pocket Pies344 S09E13 - Eggnog Ice Cream345 S09E13 - Eggnog346 S09E14 - Creme Brulee347 S09E14 - Fruit Salad with Vanilla Dressing348 S09E14 - Vanilla Poached Pears349 S09E14 - Vanilla Sugar350 S09E15 - Steak au Poivre351 S09E16 - AB's Martini352 S09E16 - Daiquiri353 S09E16 - Mint Julep354 S09E17 - Beef Carpaccio355 S09E17 - Center Cut Tenderloin Roast356 S09E17 - Chain of Bull Cheese Steaks357 S09E17 - Stuffed Tenderloin358 S09E18 - Baked Stuffed Flounder359 S09E18 - Flounder Fish Salad360 S09E18 - Oil Poached Flounder361 S09E19 - Pad Thai362 S09E20 - Scallop Mousse363 S09E20 - Scallops on the Half Shell364 S09E20 - Seared Scallops365 S09E21 - Citrus Marinated Olives

7

PAGE SHOW - RECIPE # # TITLE366 S09E21 - Olive Loaf367 S09E21 - Tapenade368 S10E01 - Corn Tortillas369 S10E01 - Lime Tortilla Chips370 S10E02 - Baked Barley371 S10E02 - Barley and Lamb Stew372 S10E02 - Barley Bread373 S10E02 - Barley Salad374 S10E02 - Barley Water375 S10E03 - Overnight Cinnamon Rolls376 S10E03 - Overnight Citrus Ginger Ring377 S10E03 - Overnight Monkey Bread378 S10E04 - Chicken Fried Steak379 S10E04 - Country Style Steak380 S10E04 - Swiss Steak381 S10E07 - Grilled Peach Melba382 S10E07 - Individual Peach Upside-Down Cake383 S10E08 - Dry Fried Okra384 S10E08 - Okra and Tomatoes385 S10E08 - Pickled Okra386 S10E08 - Wet Fried Okra387 S10E09 - Dry Fried Calamari388 S10E09 - Seaside Squid Salad389 S10E09 - Squid Stuffed Squid390 S10E09 - Wet Fried Calamari391 S10E10 - Perfect Popcorn392 S10E10 - Savory Herb Popcorn393 S10E10 - Slacker Jacks394 S10E11 - 4-Pepper Deviled Eggs395 S10E11 - Black Pepper Mango Sorbet396 S10E11 - Pepper Vodka397 S10E11 - Slow Cooker Pepper Pork Chops398 S10E12 - Deep-Fried Turkey399 S10E13 - Lentil Cookies400 S10E13 - Lentil Salad401 S10E13 - Lentil Soup402 S10E14 - Enchilada Lasagna403 S10E14 - Masa Tot404 S10E14 - Ultimate Nachos405 S10E15 - Shrimp Gumbo406 S10E16 - Cornish Game Hen with Bacon and Onions407 S10E16 - Grilled Curry Cornish Hens408 S10E17 - Grilled Leg of Lamb with Pomegranate Molasses409 S10E17 - Pomegranate Gelatin410 S10E17 - Pomegranate Syrup or Molasses411 S10E17 - Tequila Sunrise412 S10E18 - Corned Beef and Cabbage413 S10E18 - Corned Beef Hash414 S10E18 - Corned Beef415 S10E20 - Spinach Salad with Warm Bacon Dressing416 S11E01 - Dulce de Leche417 S11E01 - Quick Cottage Cheese418 S11E01 - Tres Leche Cake419 S11E02 - Best Mustard Ever420 S11E02 - Homemade Hard Pretzels421 S11E02 - Homemade Soft Pretzels422 S11E03 - Coconut Cake with 7-Minute Frosting423 S11E03 - Coconut Extract424 S11E03 - Coconut Milk and Cream

8

PAGE SHOW - RECIPE # # TITLE425 S11E04 - Faux Peanut Sauce426 S11E04 - Southern Biscuits427 S11E04 - The Chewy Gluten Free428 S11E05 - Pan-Fried Smelts429 S11E05 - Plank Grilled Whole Trout430 S11E05 - Whole Striped Bass431 S11E06 - Dried Fruit432 S11E06 - Individual Fruit Compote Pies433 S11E06 - Sweet Dried Fruit Compote434 S11E06 - Trail Mix435 S11E07 - Good Eats Beef Stew436 S11E08 - Deep-Fried Pickles437 S11E08 - Dill Pickles438 S11E09 - Boiled Peanut Soup439 S11E09 - Boiled Peanuts440 S11E09 - Homemade Peanut Butter441 S11E09 - Peanut Butter Pie442 S11E09 - Roasted Peanuts443 S11E10 - Best Ever Green Bean Casserole444 S11E11 - Blueberry Buckle445 S11E11 - Blueberry Soda446 S11E11 - Frozen Blueberry Pie447 S11E12 - Ambrosia448 S11E12 - Homemade Marshmallows449 S11E13 - Gazpacho450 S11E14 - Buffalo Wings451 S11E14 - Orange Glazed Chicken Wings452 S11E15 - Super Apple Pie453 S11E16 - Fresh Broccoli Salad454 S11E16 - Oven Roasted Broccoli455 S11E16 - Pan Steamed Broccoli456 S11E17 - Crown Roast of Lamb457 S11E18 - Cranberry Granita458 S11E18 - Cranberry Sauce459 S11E18 - Fresh Cranberry Cosmo460 S11E19 - Chiffon Cupcakes461 S11E19 - Chocolate Chiffon Cupcake462 S11E20 - Dutch Oven Cherry Clafouti463 S11E20 - Dutch Oven Hoecakes464 S11E20 - Knead Not Sourdough465 S12E01 - Basic Popover466 S12E01 - Dutch Baby467 S12E01 - Yorkshire Pudding with Roast468 S12E02 - Braised Celery469 S12E02 - Celeriac Puree470 S12E02 - Celery Remoulade471 S12E02 - Celery Soda472 S12E03 - Tuna Croquette473 S12E03 - Tuna Dressing474 S12E03 - Tuna Salad Undone475 S12E04 - Fruity Oil Ice Cream476 S12E04 - Potato Chips477 S12E04 - Vegetable Saute478 S12E05 - Frozen Green Peas479 S12E05 - Frozen Peaches480 S12E06 - Mincemeat Pie481 S12E06 - Shepherd's Pie482 S12E07 - Basic Edamame483 S12E07 - Dry Roasted Edamame Brittle

9

PAGE SHOW - RECIPE # # TITLE484 S12E07 - Edamame Dip485 S12E07 - Roasted Edamame Salad486 S12E08 - Graham Crackers487 S12E08 - Lavash488 S12E08 - Seedy Crisps489 S12E09 - Pickled Pork490 S12E09 - Red Beans and Rice491 S12E10 - Baklava492 S12E11 - Candied Ginger493 S12E11 - Ginger Ale494 S12E11 - Ginger Snaps495 S12E12 - Basic Brussels Sprouts496 S12E12 - Brussels Sprouts with Bacon and Cheese497 S12E12 - Brussels Sprouts with Pecans and Cranberries498 S12E12 - Grilled Brussels Sprouts499 S12E13 - Orange Delicious500 S12E13 - Orange Marmalade501 S12E13 - Orange Sherbet502 S12E14 - Boston Brown Bread503 S12E14 - Homemade Dark Brown Sugar504 S12E14 - Molasses Coffee Marinated Pork Chops505 S12E14 - Shoo-Fly Pie506 S12E15 - Bi-Level King Salmon Fillet507 S12E15 - Broiled Sockeye Salmon with Citrus Glaze508 S12E15 - Coho Salmon Fillets509 S13E01 - Crawfish Boil510 S13E02 - Hot Tamales511 S13E02 - Turkey Tamales512 S13E03 - Meat Sauce and Spaghetti513 S13E04 - Grilled Pork Tenderloin514 S13E04 - Pork Wellington515 S13E05 - Parsnip Crisps516 S13E05 - Parsnip Muffins517 S13E05 - Pearsnip Sauce518 S13E06 - Cape Fear Punch519 S13E06 - Good Eats Company Punch520 S13E06 - Hot Toddy521 S13E07 - Man Bacon522 S13E07 - Man Coffee523 S13E07 - Man Eggs524 S13E07 - Man Hash Browns525 S13E08 - Beer Bread526 S13E08 - Lamb Shoulder Chops with Red Wine527 S13E09 - Buttermilk Pound Cake528 S13E09 - Citrus Glaze529 S13E09 - Pound Cake530 S13E10 - Escabeche of Trout531 S13E10 - Hot Smoked Trout532 S13E10 - Rollmops533 S13E11 - Dashi534 S13E11 - Easy Tofu Dressing535 S13E11 - Glazed Bonito Flakes536 S13E11 - Miso Honey Glazed Fish537 S13E11 - Miso Soup538 S13E11 - Tsuyu Sauce539 S13E12 - Flaming Shrimp and Grits540 S13E12 - Limoncello541 S13E12 - Zabaglione542 S13E13 - Buff Smoothie

10

PAGE SHOW - RECIPE # # TITLE543 S13E13 - Ginger Almonds544 S13E13 - Sherried Sardine Toast545 S13E14 - Bloody Mary546 S13E14 - Margarita547 S13E14 - Tomato Vodka548 S13E15 - Dark Salty Caramels549 S13E15 - Grapefruit Brulee550 S13E15 - Praline Bacon551 S13E16 - Chicken and Dropped Dumplings552 S13E16 - Chicken and Rolled Dumplings553 S13E17 - Lamb Tikka Masala554 S13E18 - Catfish Ceviche555 S13E18 - Catfish Soup556 S13E18 - Southern Fried Catfish557 S13E19 - Paella558 S14E01 - Dry Aged Chimney Porterhouse559 S14E02 - Ring of Fire Grilled Chicken560 S14E03 - Asparagus Terrine561 S14E03 - Roasted Asparagus562 S14E03 - Steamed Asparagus

563 - 564 S14E04 - Eggs Benedict565 - 566 S14E05 - Grilled Pizza - Three Ways

567 S14E06 - Baked Banana Pudding568 S14E06 - Refrigerated Banana Pudding569 S14E06 - Vanilla Wafers570 S14E07 - All American Beef Taco571 S14E07 - Crema572 S14E07 - Fish Taco573 S14E07 - Flour Tortillas574 S14E07 - Taco Potion #19575 S14E08 - Soy Ginger Dipping Sauce576 S14E08 - Tempura577 S14E09 - Leftover Oatmeal Bread578 S14E09 - Oat Waffle579 S14E09 - Refresco de Avena580 S14E09 - The Oatiest Oatmeal Cookies Ever581 S14E10 - Atomic Apples582 S14E10 - Candy Corn583 S14E10 - Popcorn Balls584 S14E11 - Crookneck Squash Frittata585 S14E11 - Frozen Summer Squash586 S14E11 - Overstuffed Pattypan Squash587 S14E11 - Zucchini Ribbon Salad588 S14E12 - Pumpkin Pie589 S14E12 - Pumpkin Puree590 S14E12 - Whole Pumpkin Pie Soup591 S14E13 - Baked Alaska592 S14E13 - Oeufs a la Neige593 S14E13 - Pavlova594 S14E14 - Falafel595 S14E14 - Hummus for Real596 S14E14 - Pressure Cooker Chickpeas597 S14E14 - Roasted Chickpeas598 S14E14 - Slow Cooker Chickpeas599 S14E15 - Chicken Biscuit Pot Pie600 S14E15 - Individual Chicken Pot Pie with Puff Pastry601 S14E15 - Medieval Game Hen Pot Pie602 S14E16 - Chocolate Frosting for Devil's Food Cake603 S14E16 - Cream Cheese Frosting for Red Velvet Cake

11

PAGE SHOW - RECIPE # # TITLE604 S14E16 - Devil's Food Cake605 S14E16 - Red Velvet Cake606 S14E17 - Lasagna Noodle Kugel607 S14E17 - Slow Cooker Lasagna608 S14E18 - Positively, Absolutely, Not Real Bouillabaisse609 S14E19 - Chocolate Bread Pudding610 S14E19 - Spiced Bread Pudding611 S14E20 - Butter Flake Rolls612 S14E20 - Parker House Rolls613 S14E21 - Broiled Curried-flower614 S14E21 - Cauliflower Say Cheese615 S14E21 - Cauliflower Slaw616 S14E22 - Ants in Trees617 S14E22 - Dan Dan Noodles618 S14E22 - Thai Shrimp Spring Rolls619 Special - Down and Out in Paradise - Chocolate Coconut Balls620 Special - Down and Out in Paradise - Coconut Shrimp with Peanut Sauce621 Special - Down and Out in Paradise - Island Ceviche with Pickled Onions622 Special - Down and Out in Paradise - Mango Chutney623 Special - Down and Out in Paradise - Papaya Soup624 Special - Down and Out in Paradise - Spicy Pineapple Slices625 Special - Down and Out in Paradise - Sweet and Sour Pork626 Special - Down and Out in Paradise - Toasty Coconut Macaroons627 Special - Eat This Rock! - Beef Tenderloin in Salt Crust628 Special - Eat This Rock! - Perfect Fingerling Potatoes629 Special - Eat This Rock! - Salt Roasted Shrimp630 Special - Eat This Rock! - Sauerkraut631 Special - Romancing the Bird - Good Eats Roast Turkey632 Special - Romancing the Bird - Sweet Corn Bread Pudding633 Special - Romancing the Bird - Tart Cranberry Dipping Sauce634 Special - 'Twas the Night Before Good Eats - Roast Duck with Oyster Dressing635 Special - 'Twas the Night Before Good Eats - Sugarplums636 Special - 'Twas the Night Before Good Eats - Wassail

12

Prep Time: 10 minInactive Prep Time: --Cook Time: 5 min

Level:Easy

Serves:1 to 2 servings

Printed from FoodNetwork.com on Wed May 04 2011 2011 Television Food Network, G.P. All Rights Reserved

Pan Seared Rib EyeRecipe courtesy Alton Brown

Ingredients1 boneless rib eye steak, 1 1/2-inch thickCanola oil to coatKosher salt and ground black pepper

13


Level:Easy

Serves:8 servings


MashersRecipe courtesy Alton Brown

NOTE: Great mashed potatoes hate recipes. Although the above amounts will make a fine mash, you're better off withthese simple formulas. Try to hit a 2 to 1 ratio of russets to reds (by weight), and have at least 1/4 cup of dairy per pound ofpotatoes. You may not use it all, but it's good to know it's there. As for the garlic, use your best judgment.

Ingredients4 russet potatoes, peeled and cut into chunks8 red potatoes, cut into chunks roughly the same size as the russet chunks1 to 2 teaspoons kosher salt3/4 cup low fat buttermilk (not skim)1/4 cup heavy cream6 to 8 cloves of garlic, peeled

DirectionsCombine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt,(it should taste like sea water). Cover the pot and bring to a boil.Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmeringuntil the potatoes are done.As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunkcan easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so thesurface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mashwith an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more ofthe garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dryones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use yourimagination.

14

Prep Time: 25 minInactive Prep Time: --Cook Time: 1 hr 0 min

Level:Easy



Potato/Portobello GratinRecipe courtesy Alton Brown

Ingredients5 or 6 Yukon gold potatoes, peeled2 or 3 Portobello mushroom caps, sliced thin1 cup grated hard cheese such as Parmesan or Asiago3/4 cup half and halfKosher salt and ground black pepper

DirectionsHeat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don'twant to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slicesin overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a coupletablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won'tset.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from thelayers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese,cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into thegratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown.Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

15


Level:Easy

Serves:1 potato per person


The Baked PotatoRecipe courtesy Alton Brown

Ingredients1 large russet potato (If it looks like Mr. Potato Head(r), you've got the right one.)Canola oil to coatKosher salt

DirectionsHeat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and coldrunning water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a bakingsheet on the lower rack to catch any drippings.Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, thencrack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

16


Level:--

Serves:1 pint


Lemon CurdRecipe courtesy Alton Brown

Ingredients5 egg yolks1 cup sugar4 lemons, zested and juiced1 stick butter, cut into pats and chilled

DirectionsAdd enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile,combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed,add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduceheat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly fromheat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover bylaying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

17

Prep Time: 7 minInactive Prep Time: --Cook Time: --

Level:--



Scrambled Eggs UnscrambledRecipe courtesy Alton Brown

Ingredients5 eggs5 tablespoons milk1 pat of butterKosher saltGround pepperChives or parsley to garnish

DirectionsIn a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stira pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin toform, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan withyour other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with freshblack pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

18


Level:Easy



Hail Caesar SaladRecipe courtesy Alton Brown

Ingredients1 loaf day old Italian bread3 garlic cloves, mashed9 tablespoons extra virgin olive oil1/4 teaspoon plus 1 pinch kosher salt2 eggs2 heads romaine lettuce, inner leaves only7 grinds black pepper1 lemon, juiced6 drops Worcestershire sauce1/4 cup grated Parmesan cheese

DirectionsHeat oven to 350 degrees.Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet overmedium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper.Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressingforms. Toss in Parmesan cheese and serve with croutons.

19


Level:Easy

Serves:1 cup


Veni Vedi VinaigretteRecipe courtesy Alton Brown

Ingredients2 ounces red wine vinegar2 teaspoons Dijon mustard2 garlic cloves, mashed1/4 teaspoon of kosher salt3/4 cup olive oil

DirectionsPlace red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add oliveoil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should bebrought to room temperature and shaken again before serving.

20


Level:Easy



Broiled, Butterflied ChickenRecipe courtesy of Alton Brown

Ingredients1 1/2 teaspoons black peppercorns4 garlic cloves, minced1/2 teaspoon kosher salt1 lemon, zestedExtra virgin olive oilOnions, carrots and celery cut into 3 to 4-inch pieces3 to 4-pound broiler/fryer chicken1 cup red wine8 ounces chicken stock2 to 3 sprigs thymeCanola oil

DirectionsPosition the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarselyground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste.Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deeproasting pan.Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then theother and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thinmembrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread outlike a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of thethighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sureto cover the bird evenly. Drizzle oil on bone side of chicken as well.Arrange bird in roasting pan, breast up, atop vegetables.Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstickends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices mustrun clear. Remove and place chicken into a deep bowl and cover loosely with foil.Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners seton high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chickenstock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates orserve in quarters. Sauce lightly with jus and serve.

21


Level:Easy

Serves:6 servings


Coffee GranitaRecipe courtesy Alton Brown

Ingredients2 cups lukewarm espresso or strong black coffee1/2 cup sugar2 tablespoons coffee flavored liqueur1 teaspoon orange or lemon zest

DirectionsCombine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half anhour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals thathave formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Oncemixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, thegranita should look like a fluffy pile of dry brown crystals.Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.

22


Level:--

Serves:1 1/2 quarts


Key Lime SorbetRecipe courtesy Alton Brown

Ingredients1 cup sugar1 cup key lime preserves1 lemon, zested and juiced1 lime, zested and juiced4 cups lime flavored club soda or seltzerKosher salt

DirectionsCombine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted.Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture tolidded container and harden in freezer 1 hour before serving.If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like amore assertive sorbet, double the amount of citrus zest.

23

Prep Time: 10 hr 0 minInactive Prep Time: --Cook Time: 1 hr 0 min

Level:Easy

Serves:1 quart


Serious Vanilla Ice CreamRecipe courtesy Alton Brown

Ingredients2 cups half-and-half1 cup whipping cream1 cup minus 2 tablespoons sugar2 tablespoons peach preserves (not jelly)1 vanilla bean, split and scraped

DirectionsCombine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candythermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow tocool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavorsand texture.Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volumehas increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden inthe freezer at least 1 hour before serving.NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, removeit from the heat. Do not let it boil.

24


Level:Easy

Serves:1 dozen


SconesRecipe courtesy Alton Brown

Ingredients2 cups flour4 teaspoons baking powder3/4 teaspoon salt1/3 cup sugar4 tablespoons butter2 tablespoons shortening3/4 cup cream1 eggHandful dried currants or dried cranberries

DirectionsHeat oven to 375 degrees.In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combinecream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut intobiscuit size rounds. Bake for 15 minutes or until brown.

25


Level:Easy

Serves:8 servings


ShortcakeRecipe courtesy Alton Brown

Ingredients2 cups flour4 teaspoons baking powder3/4 teaspoon salt1 tablespoon sugar2 tablespoons butter2 tablespoons shortening3/4 cup half and halfMelted butter to brush shortcakesBerriesIce cream or whipped cream

DirectionsHeat oven 450 degrees.In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by largespoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat withberries, ice cream and/or whipped cream.

26


Level:Easy

Serves:1 dozen


Southern BiscuitsRecipe courtesy Alton Brown

Ingredients2 cups flour4 teaspoons baking powder1/4 teaspoon baking soda3/4 teaspoon salt2 tablespoons butter2 tablespoons shortening1 cup buttermilk, chilled

DirectionsPreheat oven to 450 degrees.In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dryingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour inthe chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cutout biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they justtouch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as lightas those from the first, but hey, that's life.)Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

MA MAE'S BISCUITSAdvice courtesy Mae Skelton

I don't have much use for recipes but the one you get on a bag of White Lily(r) self-rising flour is hard to beat. And it's a lot easier thanthe one my crazy grandson dreamed up.

27


Level:Easy

Serves:2 cups


Gravy from Roast DrippingsRecipe courtesy Alton Brown

Ingredients1 cup red wine2 cups beef, chicken, or vegetable broth1 bay leaf5 to 6 black peppercorns

DirectionsRemove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth,scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into asaucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whiskin 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will resultin a smoother sauce, but not a thicker one.Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

28


Level:Easy

Serves:2 1/2 cups gravy


Sawmill GravyRecipe courtesy Alton Brown

Ingredients1 pound bulk breakfast sausage1/4 cup flour2 cups milkSalt and pepper to taste

DirectionsCook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into thefat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stiroccasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom ofthe pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

29

Prep Time: --Inactive Prep Time: --Cook Time: 5 min

Level:Easy

Serves:Enough roux to thicken 1 pint


White RouxRecipe courtesy Alton Brown

Ingredients4 tablespoons of pan drippings and/or butter6 tablespoons flour

DirectionsHeat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to lowand cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to roomtemperature, or refrigerate.Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

30


Level:Easy

Serves:8 servings


French Onion SoupRecipe courtesy Alton Brown

Ingredients5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)3 tablespoons butter1 teaspoon salt2 cups white wine10 ounces canned beef consume10 ounces chicken broth10 ounces apple cider (unfiltered is best)Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string1 loaf country style breadKosher saltGround black pepperSplash of Cognac (optional)1 cup Fontina or Gruyere cheese, grated

31


Level:--

Serves:4 servings


Grilled Salmon SteaksRecipe courtesy Alton Brown

Ingredients4 salmon steaks 1-inch thick1 teaspoon whole cumin seed1 teaspoon whole coriander seed1/2 teaspoon whole fennel seed1 teaspoon dry green peppercornsSea salt or kosher saltCanola or olive oil to coat steaks

DirectionsPrepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved forculinary uses.Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around theoutside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop outduring cooking.)Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently untilseeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season withsalt, then liberally grind toasted seeds on both sides of steaks.Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fishshould be well colored on the outside and barely translucent at the center.Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

32


Level:--

Serves:2 servings


Pan Fried FishRecipe courtesy Alton Brown

Ingredients1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)Kosher saltGround black pepperFlour for dredging2 tablespoon Canola oil3 tablespoons butter1 tablespoons capers, drained1 lemon, juiced

DirectionsHeat a heavy pan over medium high heat.Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canolaoil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan forthe first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and againjiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl.Pour sauce over the fish and serve.

33


Level:--

Serves:8 servings


Striped Bass in Salt DomeRecipe courtesy Alton Brown

Ingredients1 striped bass, 5 to 6 pounds, gills removed, fins trimmed4 egg whites1/2 cup water2 (3 pound) boxes of kosher salt1 handful parsley1 fennel bulb, (with stem) quarteredSeveral sprigs thyme1 lemon, sliced thin1/2 orange, sliced thinOlive oil

DirectionsHeat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with herbs and citrus, saving a few lemonslices for garnish. Set aside.Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to amortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bedand pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tailpoke out a little.)Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish.When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table byhitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal(back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate.Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then theother. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin.Sprinkle meat with a little virgin oil and lemon juice. Serve immediately.

34

Prep Time: --Inactive Prep Time: --Cook Time: --

Level:--

Serves:4 servings


PastaRecipe courtesy Alton Brown

Ingredients3 quarts water1 tablespoon kosher salt16 ounces dried spaghetti noodles3 tablespoons extra virgin olive oil2 to 3 cloves of garlic, minced fine

Optional Toppings:CapersSun dried tomatoesRed pepperOlivesWalnutsHard cheeses like Asiago and ParmesanSoft or veined cheeses like gorgonzola or chevreCanned ArtichokesSmoked oystersBlack pepper

DirectionsPlace water in large lidded pot, add salt and bring to a rolling boil. Add spaghetti, fanning it into the water so that each strand makescontact. Using a wooden spoon or tongs, gently bend noodles to submerge. Cover pot and return to a rolling boil, reducing heat tomedium-high. Stir occasionally.Pour 3 tablespoons of good quality extra virgin olive oil into the bottom of a wide serving bowl along with garlic.In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be someresistance but not so much that the pasta sticks in the teeth. As soon as pasta is done, drain immediately in a large colander (liddedmodels are the best). Shake pasta to stop cooking but don't shake dry. And no rinsing!Add pasta to serving bowl and toss to coat. Quickly divide into individual bowls and toss with various toppings.

35


Level:Easy

Serves:6 servings


Rice PilafRecipe courtesy Alton Brown

Ingredients2 tablespoons butter1/2 onion, minced1/2 red bell pepper, minced2 pinches kosher salt2 cups long grain rice2 3/4 cups chicken broth2 strips orange zestPinch of saffron strands, steeped in 1/4 cup hot water1 bay leaf1 1/2 cups frozen peas, thawedGolden raisins and pistachios for garnish

DirectionsPreheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt.Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty.Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (ortea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minuteswithout removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from riceand turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.

36

Prep Time: 20 minInactive Prep Time: 1 minCook Time: 11 min

Level:Easy

Serves:1 dozen


Chocolate Lava MuffinsRecipe courtesy Alton Brown

Ingredients8 ounces semisweet chocolate chips1 stick butter1/2 teaspoon vanilla extract1/2 cup sugar3 tablespoons flour1/4 teaspoon salt4 eggsButter, to coat muffin tin1 tablespoon cocoa powder1 cup vanilla ice cream1 teaspoon espresso powder

DirectionsPreheat the oven to 375 degrees F.Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one attime, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4minutes. Chill mixture.Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan usinga 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.

37


Level:Easy



Chocolate MousseRecipe courtesy Alton Brown

Ingredients1 3/4 cups whipping cream12 ounces quality semi-sweet chocolate chips3 ounces espresso or strong coffee1 tablespoon dark rum4 tablespoons butter1 teaspoon flavorless, granulated gelatin

DirectionsChill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Removefrom heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes.Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixtureinto the cooled chocolate and set aside.In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in theremaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work themousse.Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

38


Level:Easy

Serves:10 slices

Free Range FruitcakeRecipe courtesy Alton Brown

Ingredients1 cup golden raisins1 cup currants1/2 cup sun dried cranberries1/2 cup sun dried blueberries1/2 cup sun dried cherries1/2 cup dried apricots, choppedZest of one lemon, chopped coarselyZest of one orange, chopped coarsely1/4 cup candied ginger, chopped1 cup gold rum1 cup sugar5 ounces unsalted butter (1 1/4 sticks)1 cup unfiltered apple juice4 whole cloves, ground6 allspice berries, ground1 teaspoon ground cinnamon1 teaspoon ground ginger1 3/4 cups all purpose flour1 1/2 teaspoons salt1 teaspoon baking soda1 teaspoon baking powder2 eggs1/4 to 1/2 cup toasted pecans, brokenBrandy for basting and/or spritzing

DirectionsCombine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat andsimmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered andrefrigerated for up to 2 days. Bring to room temperature before completing cake.)Heat oven to 325 degrees.Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time untilcompletely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpickinto the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out frompan.When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. Thecake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they arevery lucky indeed.

39


Level:Easy

Serves:--


Big Cheese SqueezeRecipe courtesy of Alton Brown

There are times (your team just lost by a lousy field goal) when our appetites should be free to comfort us without having tobow to the culinary censorship of our consciousness. What could possibly get us through the winters of our discontent likethe warm embrace of melted cheese nestled between perfectly crisped bookends of toast. That's right: nothing.

Ingredients2 slices of bread, cut thin (as far as bread selection goes, all I'll say is the bigger the loaf the bigger the sandwich)1 teaspoon (or more) smooth Dijon mustard1 cup grated cheese (This is the soul of the thing, so use the good stuff. We like a semi-hard, semi-soft combo like smoked goudaand Gruyere or Fontina with a young Asiago. If you're a purist , go for the Cheddar, but make it sharp and aged if possible.Good quality olive oil for spritzing.

DirectionsFind 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat.Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper andtop with second piece of bread.Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak.When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down inthe middle of one pan. (if your pans are a different size, this would be the larger one.) Spritz the slice now facing you, as well as thebottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, orsomething of similar heft.Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3to 5 minutes.Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect...better than mom's.(no reason to tell her)Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost... there's always next year.

40


Level:Easy



Fondue VuduRecipe courtesy Alton Brown

Ingredients1 clove garlic, halved1 (12-ounce) bottle hard apple cider2 tablespoons lemon juice1 tablespoon brandyPinch kosher salt5 ounces (2 cups) Gruyere, grated5 ounces (2 cups) Smoked Gouda, rind removed, grated1 tablespoon plus 1 teaspoon cornstarch1/4 teaspoon curry powderSeveral grinds fresh ground black pepper

DirectionsRub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and saltand bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the ciderjust begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next.Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. Themixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add someor all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, frompumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften allvegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meatsand sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off waterand reheat over low heat.

41


Level:Easy

Serves:1 quart


10 Minute Apple SauceRecipe courtesy Alton Brown

Ingredients3 Golden Delicious apples, peeled, cored, and quartered3 Fuji apples, peeled, cored, and quartered1 cup unfiltered apple juice2 tablespoons cognac or brandy2 tablespoons butter3 tablespoons honey1/2 teaspoon ground cinnamon

DirectionsIn a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allowsteam to escape. Microwave on high for 10 minutes.Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

42


Level:Easy

Serves:4 servings


Baker, BakerRecipe courtesy Alton Brown

Ingredients3/4 cup oats3/4 cup flour2/3 cup light brown sugar, packed1 teaspoon ground cinnamon1/2 teaspoon ground gingerPinch kosher salt1 stick cold unsalted butter, diced4 Braeburn apples (Fuji will substitute)4 teaspoons honey

DirectionsIn a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in aloose sandy mixture. Refrigerate while preparing the apples.Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone outof the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern.Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture thebase of the apple.Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heapedand overflowing over sides of the apples.Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can beinserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

43


Level:Easy



It's a Wonderful WaldorfRecipe courtesy of Alton Brown

Ingredients2 Ginger Gold apples (Fuji will substitute)1 Red Delicious apple3 tablespoons cider vinegar1 cup prepared mayonnaise1 pinch kosher saltCracked black pepper3/4 cup toasted walnuts, crushed1 cup golden raisins2 teaspoons curry powder2 stalks celery, thin bias cut1/3 cup fresh mint, chiffonade1/2 red onion, julienned1 head romaine lettuce, heart only

DirectionsCut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts,raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. Toserve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.

44


Level:--

Serves:1 tart

No Pan Pear PieRecipe courtesy of Alton Brown

IngredientsFor the dough:

2 1/2 cups flour1/2 cup stone ground cornmeal3 tablespoons sugar1 teaspoon kosher salt8 ounces (2 sticks) unsalted butter, divided, diced3 tablespoons apple juice concentrate2 tablespoons cold water

For the filling:2 Anjou pears, peeled, cored, and thinly sliced3 tablespoons balsamic vinegar4 tablespoons sugar1 pinch grated nutmeg1/4 teaspoon ground cinnamon2 tablespoons butter1 cup blueberries1 teaspoon flour1 1/2 cups pound cake, cubed1 egg beaten with 1 tablespoon water1/2 teaspoon sugar

DirectionsHeat oven to 400 degrees F.In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into therefrigerator. Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature. In a food processor, add the 1/2 stick of butter tothe flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixtureresembles the size of a pea.Combine the apple juice concentrate and the cold water. Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture witha spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relativelydry to the touch. If it does not bind, add a little more water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper orparchment paper and rest in refrigerator for 20 minutes.Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds.Add sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove fromheat. Sprinkle on the flour and combine well. Allow to cool to room temperature.Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle ofthe dough, leaving a 3-inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excesscrust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash andsprinkle the crust with the sugar.Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.Remove from the sheet pan immediately and cool on pie rack.

45

Prep Time: 1 hr 0 minInactive Prep Time: --Cook Time: 10 min

Level:--

Serves:--

Banana SplitsvilleRecipe courtesy Alton Brown

IngredientsBasic Caramel Software:

2 cups sugar1 cup water1 tablespoon light corn syrup

Caramel Sauce Software:1 batch caramel2 cups heavy cream

Banana Brulee Software:4 bananasSugar for coating

Additional Splitsville Software:Ice cream of your choice

Hardware:Small, heavy saucepanClean soup spoonCandy thermometer (technically optional, but we suggest you use one until you get the hang of things)Parchment paper2 sheet pans or other heatproof surfaceAluminum foilCooling rackButane torch (available at most hardware stores -- darned handy)Safety goggles (see above)Plastic squirt bottle (available at most grocery stores)

DirectionsCombine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warmtap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will startto turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340 degrees, it will reach a deep ambercolor.Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it'sdoodad time.Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a fewseconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodadsto cool for 15 minutes then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat andcontinue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once themixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil.(Don't try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, andmove quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid,glasslike sheet of gold (no graininess) has formed on the banana.To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (welike our peachy vanilla from Churn Baby Churn), and finally, a doodad.

46

Prep Time: 8 hr 25 minInactive Prep Time: --Cook Time: 5 hr 0 min

Level:--

Serves:About a quart and a half


Burned Peach Ice CreamRecipe courtesy Alton Brown

Ingredients2 cups half-and-half1 cup whipping cream1/2 cup sugar1/2 cup peach preserves (not jelly)1 vanilla bean, split and scrapedPinch kosher salt4 medium peaches, halved, seeded and grilled or broiled until brown

DirectionsCombine all ingredients (including the bean and its pulp), except peaches, in a large saucepan and place over medium heat. Attach afrying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove fromheat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, choppeaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning toincorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, removeit from th

47


Level:--

Serves:6 (8-ounce) jars

Spiced Blueberry Jammin'Recipe courtesy Alton Brown

IngredientsPreserving Hardware:

Large stockpot or canning kettleJar rack or cake cooling rack (for holding filled jars off the floor of the pot6 (8-ounce) Mason style preserving jars with lids and bandsWide mouth canning funnel (technically optional, practically indispensable)Canning tongs (specially made for snatching jars in and out of very hot situationsLarge (8-ounce) ladlePaper towels or dishtowelsMagnetized "lid-wand" or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)

Jam Hardware:Medium-large saucepanWooden spoonHand masherNutmeg grater (optional)

Jam Software:2 (12-ounce) bags frozen blueberriesOne (1 3/4-ounce) packet dry pectin1/4 teaspoon star anise, ground fine10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)2 tablespoons lemon juice5 tablespoons (2 1/2 ounces) cider vinegar3 cups sugar1/2 cup water

DirectionsFor the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gatherin bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add thewater and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase.Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch andbring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt).Leave all hardware in the pot until you're ready to can.Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain thejars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from thebottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screwthe rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create avacuum, thus sealing the jars)Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket.Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over highheat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don'tbe fooled.)Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.

48


Level:Easy

Serves:4 servings


The Shrimp CocktailRecipe courtesy Alton Brown

Ingredients32 shell-on (21 to 25 count) tiger shrimp

For the brine:1/4 cup kosher salt1/4 cup sugar1 cup water2 cups ice

For the cocktail sauce:1 (14 1/2-ounce) can diced tomatoes, drained1/2 cup prepared chili sauce4 tablespoons prepared horseradish1 teaspoon sugarFew grinds fresh black pepper1/2 teaspoon kosher salt1 tablespoon olive oilSprinkle Old Bay seasoning

DirectionsUsing a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerateshrimp and rinse under cool water leaving shells intact.Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chilisauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinsethe shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, ifdesired.Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return theshrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

49


Level:--

Serves:--


True BrewGuidelines courtesy of Alton Brown

IngredientsBrewing a simply perfect cup of Joe can be perfectly simple, if you stick to some basicguidelines:DirectionsBuy quality whole beans from a reliable purveyor (preferably a roaster). If you don't have a grinder at home, ask a salesperson to grindwhole beans for you rather than settling for pre-ground.Purchasing bulk (unpackaged) beans from a specialty shop is okay as long as the bins or jars are relatively small and refilled regularly.Large vats hold a lot of beans and therefore don't need frequent filling. That means that beans can hang around for a long time beingexposed to light and air. That can mean stale beans, and staleness is not a desirable attribute.Purchase pre-packaged whole beans only when sealed in a foil-style bag featuring a one-way valve. The dime-shaped plastic valve isusually integrated into the packaging so that it will be as unobtrusive as possible, so check carefully. The absence of a valve means thatthe coffee probably sat and "gassed out" before it was packaged. That means it could be stale. Stale, again, is not a good thing. Andremember: paper bags with twist tops are temporary transportation vessels, not storage devices.Try to purchase only a week's worth of beans at a time. If you live where this is impractical, purchase several small sealed packagesrather than one large one. Unopened one-way valve bags will keep coffee fresh for approximately three months. If you buy bulk coffee(not sealed with one-way valves) in large amounts, divide into weekly batches, seal in Mason-style jars and freeze. Transfer these smallbatches to counter top storage as needed (see below) .Store opened or bulk coffee in an airtight, opaque container and store at room temperature for up to a week.Grind coffee as close to brewing time as possible. For drip method, grind in blade style grinder for 15 to 20 seconds. For Frenchpresses, grind for only 10 to 12 seconds.Regardless of method, brew using 2 heaping tablespoons of coffee for each 6 ounces of clean (filtered or bottled), cool water. If youprefer a milder cup, brew to full strength, and then dilute with hot water. Brewing with too little coffee will result in over-extraction, andthat means bitterness.If you really want to taste the subtle nuances of regional coffees, consider a gold mesh filter.When purchasing a coffee maker (either manual or electric), look for a model that brews into a thermal carafe rather than a glass potdesigned to sit on a heating element. Continuous heating of coffee leads to bitterness.Quality decaffeinated coffees usually cost more than regular beans.

50


Level:--

Serves:3 cups


Better Than Grannie's Creamed CornRecipe courtesy Alton Brown

Ingredients1/2 onion, diced1 tablespoon butter2 pinches kosher salt8 ears fresh corn1 sprig fresh rosemary, bruised1 tablespoon sugar1/4 teaspoon turmeric2 tablespoons yellow cornmeal1 cup heavy creamFresh ground black pepper

DirectionsIn a saucepan over medium heat, sweat the onion in butter and salt until translucent.In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only thetops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped,use the dull backside of your knife to scrape any remaining pulp and milk off the cob.Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add therosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, usinga whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary.Season with freshly ground black pepper.

51


Level:Easy

Serves:8 servings


Creamed Corn CornbreadRecipe courtesy Alton Brown

Ingredients2 cups yellow cornmeal1 teaspoon kosher salt1 tablespoon sugar2 teaspoons baking powder1/2 teaspoon baking soda1 cup buttermilk2 eggs1 cup creamed corn2 tablespoons canola oil

DirectionsPreheat oven to 425 degrees.Place a 10-inch cast iron skillet into the oven.In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients tothe buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs backupon the touch, about 20 minutes.

52


Level:--

Serves:1 serving


Plain Brown PopperRecipe courtesy Alton Brown

Ingredients1/4 cup good quality popcorn2 teaspoons olive oil1/4 teaspoon kosher salt or popcorn saltSprinkle jalapeno seasoning mixPaper lunch bagStapler

DirectionsToss the popcorn with the olive oil, salt, and jalapeno seasoning mix in the paper bag. Fold the top of the bag over and staple the bagtwice to close. Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 secondsbetween pops.NOTE: Popcorn salt is a super-fine salt that is designed especially for sticking to food such as popcorn. It has the taste of regular tablesalt, but its granules are much finer.

53


Level:--

Serves:4 servings


Chips and FishRecipe courtesy Alton Brown

IngredientsFor the fries:

1 gallon safflower oil4 large Russet potatoesKosher salt

For the batter:2 cups flour1 tablespoon baking powder1 teaspoon kosher salt1/4 teaspoon cayenne pepperDash Old Bay Seasoning1 bottle brown beer, cold1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce stripsCornstarch, for dredging

DirectionsHeat oven to 200 degrees F.Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter iscompletely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working insmall batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerseinto hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on theroasting rack. Serve with malt vinegar.

54


Level:--

Serves:3 servings


Burger of the GodsRecipe courtesy of Alton Brown

Ingredients8 ounces chuck, trimmed, cut into 1 1/2-inch cubes8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes1/2 teaspoon kosher salt

DirectionsIn separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a largebowl. Form the meat into 5-ounce patties.Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rareburgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgersonly once during cooking.

55


Level:--



Good Eats MeatloafRecipe courtesy of Alton Brown

Ingredients6 ounces garlic-flavored croutons1/2 teaspoon ground black pepper1/2 teaspoon cayenne pepper1 teaspoon chili powder1 teaspoon dried thyme1/2 onion, roughly chopped1 carrot, peeled and broken3 whole cloves garlic1/2 red bell pepper18 ounces ground chuck18 ounces ground sirloin1 1/2 teaspoon kosher salt1 egg

For the glaze:1/2 cup catsup1 teaspoon ground cuminDash Worcestershire sauceDash hot pepper sauce1 tablespoon honey

DirectionsHeat oven to 325 degrees F.In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a finetexture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until themixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumbmixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn themeatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoidtouching the bottom of the tray with the probe. Set the probe for 155 degrees.Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has beencooking for about 10 minutes.

56


Level:--

Serves:1.5 quarts


Pantry Friendly Tomato SauceRecipe courtesy Alton Brown

Ingredients2 (28-ounce) cans whole, peeled tomatoes1/4 cup sherry vinegar1/4 cup sugar1 teaspoon red pepper flakes1 teaspoon dried oregano1 teaspoon dried basil1 onion1 carrot1 stalk celery2 ounces olive oil4 cloves garlic, minced3 tablespoons capers, rins

Good Eats Complete - Alton Brown

Documents

Transcript of Good Eats Complete - Alton Brown