Good Eats - Recipes - Complete

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SHOW - RECIPE # TITLE INDEX S01E01 - Pan Seared Rib Eye S01E02 - Mashers S01E02 - Potato-Portobello Gratin S01E02 - The Baked Potato S01E03 - Lemon Curd S01E03 - Scrambled Eggs Unscrambled S01E04 - Hail Caesar Salad S01E04 - Veni Vedi Vinaigrette S01E05 - Broiled, Butterflied Chicken S01E06 - Coffee Granita S01E06 - Key Lime Sorbet S01E06 - Serious Vanilla Ice Cream S01E07 - Scones S01E07 - Shortcake S01E07 - Southern Biscuits S01E08 - Gravy from Roast Drippings S01E08 - Sawmill Gravy S01E08 - White Roux S01E09 - French Onion Soup S01E10 - Grilled Salmon Steaks S01E10 - Pan Fried Fish S01E10 - Striped Bass in Salt Dome S01E11 - Pasta S01E12 - Rice Pilaf S01E13 - Chocolate Lava Muffins S01E13 - Chocolate Mousse S02E01 - Free Range Fruitcake S02E02 - Big Cheese Squeeze S02E02 - Fondue Vudu S02E03 - 10 Minute Apple Sauce S02E03 - Baker, Baker S02E03 - It's a Wonderful Waldorf S02E04 - No Pan Pear Pie S02E05 - Banana Splitsville S02E05 - Burned Peach Ice Cream S02E06 - Spiced Blueberry Jammin' S02E07 - The Shrimp Cocktail S02E08 - True Brew S02E09 - Better Than Grannie's Creamed Corn S02E09 - Creamed Corn Cornbread S02E09 - Plain Brown Popper S02E10 - Chips and Fish S02E11 - Burger of the Gods S02E11 - Good Eats Meatloaf S02E12 - Pantry Friendly Tomato Sauce S02E13 - That Ol' Cap Magic S02E13 - The Fungal Saute S02E14 - Who Loves Ya Baby-Back_ S03E01 - Fillet O'Fu S03E01 - Moo-Less Chocolate Pie S03E01 - No Guilt Caesar S03E01 - Tall & Tangy Tofu Thangy S03E02 - Mojo Moulies S03E03 - Flandango S03E03 - Refrigerator Pie S03E04 - Mighty Duck S03E05 - The Chewy S03E05 - The Puffy

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SHOW - RECIPE # TITLE S03E05 - The Thin S03E06 - Silence of the Leg O' Lamb S03E07 - Ab's B and B's S03E07 - Firecrackers S03E07 - Hurry Curry Cauliflower S03E07 - Kinda Sorta Sours S03E07 - Summer Fruits S03E08 - Compound Butter S03E08 - Honey Butter S03E08 - Raymond Beurre Blanc S03E09 - 'Instant' Pancake Mix S03E10 - Home of the Braise S03E10 - Shred, Head, Butter and Bread S03E11 - Pizza Pizzas S03E12 - Black Bean Salad S03E12 - The Once and Future Beans S03E12 - Turbo Hummus S03E13 - Catfish au Lait S03E13 - Good Eats Court Bouillon S03E13 - Poached Egg Tips S03E13 - The Frenchman's Bass S03E14 - Bird to the Last Drop S03E14 - In a Cranberry Jam S03E14 - Sweet Corn Bread Pudding S03E14 - Tart Cranberry Dipping Sauce S03E14 - Turkey Re-Hash S04E01 - Smoked Salmon S04E02 - AB's Beefy Broth S04E03 - Fried Chicken S04E04 - Stuffed Lobster S04E05 - City Ham S04E05 - Country Ham S04E06 - Angel Food Cake S04E07 - Pot Roast S04E08 - Aunt Verna's Orange Cake S04E08 - Honey Mustard Dressing S04E08 - Honey Plums S04E08 - Sweet and Sour Dessert Sauce S04E09 - 40 Cloves and a Chicken S04E09 - Vlad's Very Garlicky Greens S04E10 - Mayonnaise S04E10 - Party Mayonnaise S04E11 - Fruit Tart S04E11 - Salmon Turnovers S04E11 - Stacked Puff Pastry with Cherries S04E12 - Perfect Cup of Tea S04E12 - Sweet Tea S04E13 - Salsa S04E13 - Spicy Pineapple Sauce S05E01 - Cinnamon Cherry Heart S05E01 - Panna Cotta Brain with Cranberry Glaze S05E01 - Sparkling Gingered Face S05E01 - Spooky Edible Eyes S05E02 - Granola S05E02 - Haggis S05E02 - Overnight Oatmeal S05E02 - Steel Cut Oatmeal S05E03 - Crepe Quiche Lorraine S05E03 - Crepes Suzette

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SHOW - RECIPE # TITLE S05E03 - Crepes S05E03 - Mushroom Crepe Cake S05E04 - Dry-Aged Standing Rib Roast with Sage Jus S05E05 - Bacon Vinaigrette with Grilled Radicchio S05E05 - Honey Mustard Cure S05E05 - Molasses Black Pepper Cure S05E05 - Red Pepper Brine S05E05 - Scrap Iron Chef's Bacon S05E05 - Soy Honey Brine S05E06 - Baba Ghannouj S05E06 - Eggplant Pasta S05E06 - Eggplant Steaks S05E07 - Savory Cheesecake S05E07 - Sour Cream Cheesecake S05E08 - Squid Vicious S05E09 - Cocoa Brownies S05E09 - Cocoa Syrup S05E09 - Hot Cocoa S05E10 - Butternut Dumplings with Brown Butter and Sage S05E10 - Pumpkin Bread S05E10 - Squash Soup S05E11 - Baked Macaroni and Cheese S05E11 - Next Day Mac and Cheese 'Toast' S05E11 - Stove Top Mac-n-Cheese S05E12 - Clam Chowder S05E12 - Clams on the Half Shell with Fresh Mayonnaise S05E12 - Radonsky for the New Millenium S05E13 - Cold-Fashioned Potato Salad S05E13 - Leftover Baked Potato Soup S05E13 - Potato Roesti S06E01 - Chimney Tuna Loin S06E02 - Clotted Cream S06E02 - Frozen Strawberries S06E02 - Macerated Strawberries S06E02 - Strawberry Pudding S06E03 - Artichoke Pasta Salad S06E03 - Broiled Chokes S06E03 - Herb Oil S06E04 - Fresh Yogurt S06E04 - Herb Spread S06E04 - Lemon-Ginger Frozen Yogurt S06E04 - Tarragon Yogurt Sauce S06E04 - Thousand Island Dressing S06E04 - Yogurt Cheese S06E05 - Cheese Souffle S06E06 - Stuffed Tomatoes S06E06 - TBL Panzanella S06E06 - Tomato Sauce S06E07 - Good Brew S06E08 - Chicken Liver Mousse S06E08 - Guacamole S06E08 - Hot Spinach and Artichoke Dip S06E08 - Onion Dip from Scratch S06E09 - Stuffed Grilled Pork Chops S06E10 - Funnel Cake S06E10 - Sweet or Savory Pate a Choux S06E11 - Broccoli Casserole S06E11 - Curry Chicken Pot Pie S06E11 - Garlic Shrimp Casserole

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SHOW - RECIPE # TITLE S06E12 - Ravioli S06E12 - Tortellini S06E13 - Asian Slaw S06E13 - Beet Slaw S06E13 - Coleslaw S06E13 - Marinated Slaw S06E14 - Cocoa Whipped Cream S06E14 - Gold Cake S06E15 - Buttercream S06E15 - Ganache S06E15 - Writing Chocolate S06E16 - Beet Green Gratin S06E16 - Glazed Baby Beets S06E16 - Pickled Beets S06E17 - Braciole S06E17 - Fish Roll with Compound Butter S07E01 - Crab Cakes or Fritters S07E01 - Ghee S07E01 - Marinated Crab Salad S07E01 - Steamed Alaskan King Crab Claws S07E02 - Pulled Pork S07E03 - Frittata S07E03 - Omelet for a Crowd S07E03 - Omelet S07E04 - Blueberry Muffins S07E04 - English Muffins S07E05 - Chicken Noodle Soup S07E05 - Chicken Stock S07E06 - Breakfast Sausage S07E06 - Italian Sausage S07E07 - Sirloin Steak S07E07 - Skirt Steak S07E08 - Ramen Shrimp Pouch S07E08 - Red Snapper en Papillote S07E08 - Salmon Fillet en Papillote with Julienne Vegetable S07E08 - Stone Fruit Pouches S07E09 - Basic Cooked Wheat Berries S07E09 - Bulgur Gazpacho S07E09 - Cherry Couscous Pudding S07E09 - Mushroom Wheat Berry Pilaf S07E09 - Steamed Couscous S07E09 - Wheat Berry Tapanade S07E10 - Acid Jellies S07E10 - Chocolate Taffy S07E10 - Peanut Brittle S07E11 - Chipotle Smashed Sweet Potatoes S07E11 - Sweet Potato Pie S07E11 - Sweet Potato Waffles S07E12 - Chocolate Peppermint Pinwheel Cookies S07E12 - Royal Icing S07E12 - Sugar Cookies S07E13 - Parsley Salad S07E13 - Tarragon Chive Vinegar S07E14 - Broiled Salmon with AB's Spice Pomade S07E14 - Curry Powder Blend S07E14 - Dried Pear and Fig Compote S07E14 - Vegetable Curry S07E15 - Corn Dogs S07E15 - Mini Man Burgers

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SHOW - RECIPE # TITLE S07E16 - Chocolate Fudge S07E16 - Peanut Butter Fudge S07E17 - Cashew Sauce S07E17 - Macadamia Nut Crust S07E17 - Macadamia Nut Crusted Mahi Mahi S07E17 - Pistachio Fruit Balls S07E17 - Pistachio Mixed Herb Pesto S07E18 - Lemon Meringue Pie S07E18 - Pie Crust S07E19 - Bruschetta S07E19 - French Toast S07E19 - Welsh Rarebit S07E20 - Banana Ice Cream S07E20 - Banana's Foster S07E20 - Fried Plantains S08E01 - Hollandaise S08E01 - Strip Steak with Pepper Cream Sauce S08E02 - Baked Oysters Brownefeller S08E02 - Horseradish Cream Sauce S08E02 - Oyster Soup S08E03 - Beef Paillard S08E03 - Chicken Kiev S08E03 - Turkey Piccata S08E04 - Chocolate Doughnut Glaze S08E04 - Doughnut Glaze S08E04 - Yeast Doughnuts S08E05 - Pear Walnut Wontons S08E05 - Perfect Potstickers S08E05 - Vegetarian Steamed Dumplings S08E06 - AB's Chili Powder S08E06 - Pressure Cooker Chili S08E07 - Cuban Sandwich S08E07 - Pan Bagnat S08E07 - Roasted Vegetable Spread S08E08 - Garden Vegetable Soup S08E08 - Grape Gazpacho S08E09 - Cheese Soup S08E09 - Fromage Fort S08E09 - Parmesan Crisps S08E10 - Chocolate Truffles S08E10 - Ganache Frosting S08E10 - Good Eats Fudgepops S08E11 - Cheese Grits S08E11 - Pineapple Upside-Down Cornmeal Cake S08E11 - Savory Polenta S08E12 - Stuffed Squash S08E12 - Turkey with Stuffing S08E13 - Chocolate Pudding S08E13 - Indian Rice Pudding S08E13 - Instant Chocolate Pudding Mix S08E13 - Tapioca Pudding S08E14 - Hot Melon Salad S08E14 - Melon Sorbet S08E16 - Coq au Vin S08E17 - Carrot Cake S08E17 - Carrot Slaw S08E17 - Glazed Carrots S08E18 - Grilled Braised Leeks S08E18 - Leek Potato Soup

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SHOW - RECIPE # TITLE S08E18 - Leek Rings S08E19 - Very Basic Bread S08E20 - Gyro Meat with Tzatziki Sauce S08E21 - Lemon Sesame Glazed Greens S08E21 - Mustard Green Gratin S08E21 - Pot O'Greens S08E22 - Baked Brown Rice S08E22 - Brown Rice Salad S08E22 - Wild Mushroom and Asparagus Risotto S09E01 - Curried Split Pea Soup S09E01 - Green Peas with Cheese and Herbs S09E01 - Split Pea Burgers S09E02 - Spicy Beef Kebabs S09E02 - Vanilla Lime Pineapple Skewers S09E03 - Beef Jerky S09E03 - Jerky Tomato Sauce S09E04 - Chocolate Ice Cream S09E04 - Mint Chip Ice Cream S09E04 - Vanilla Ice Cream S09E05 - Brown Rice Crispy Bar S09E05 - Granola Bars S09E05 - Protein Bars S09E06 - California Roll S09E06 - Sushi Rice S09E07 - Blackberry Grunt S09E07 - Individual Berry Crisps S09E07 - Rhubarb Peach Cobbler S09E08 - Grilled Romaine S09E08 - Sauerbraten S09E09 - Basic Waffle S09E09 - Chocolate Waffle S09E10 - Baked Meatballs S09E10 - Swedish Meatballs S09E11 - Avocado Buttercream Frosting S09E11 - Avocado Compound Butter S09E11 - Avocado Ice Cream S09E12 - Pocket Pies S09E13 - Eggnog Ice Cream S09E13 - Eggnog S09E14 - Creme Brulee S09E14 - Fruit Salad with Vanilla Dressing S09E14 - Vanilla Poached Pears S09E14 - Vanilla Sugar S09E15 - Steak au Poivre S09E16 - AB's Martini S09E16 - Daiquiri S09E16 - Mint Julep S09E17 - Beef Carpaccio S09E17 - Center Cut Tenderloin Roast S09E17 - Chain of Bull Cheese Steaks S09E17 - Stuffed Tenderloin S09E18 - Baked Stuffed Flounder S09E18 - Flounder Fish Salad S09E18 - Oil Poached Flounder S09E19 - Pad Thai S09E20 - Scallop Mousse S09E20 - Scallops on the Half Shell S09E20 - Seared Scallops S09E21 - Citrus Marinated Olives

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SHOW - RECIPE # TITLE S09E21 - Olive Loaf S09E21 - Tapenade S10E01 - Corn Tortillas S10E01 - Lime Tortilla Chips S10E02 - Baked Barley S10E02 - Barley and Lamb Stew S10E02 - Barley Bread S10E02 - Barley Salad S10E02 - Barley Water S10E03 - Overnight Cinnamon Rolls S10E03 - Overnight Citrus Ginger Ring S10E03 - Overnight Monkey Bread S10E04 - Chicken Fried Steak S10E04 - Country Style Steak S10E04 - Swiss Steak S10E07 - Grilled Peach Melba S10E07 - Individual Peach Upside-Down Cake S10E08 - Dry Fried Okra S10E08 - Okra and Tomatoes S10E08 - Pickled Okra S10E08 - Wet Fried Okra S10E09 - Dry Fried Calamari S10E09 - Seaside Squid Salad S10E09 - Squid Stuffed Squid S10E09 - Wet Fried Calamari S10E10 - Perfect Popcorn S10E10 - Savory Herb Popcorn S10E10 - Slacker Jacks S10E11 - 4-Pepper Deviled Eggs S10E11 - Black Pepper Mango Sorbet S10E11 - Pepper Vodka S10E11 - Slow Cooker Pepper Pork Chops S10E12 - Deep-Fried Turkey S10E13 - Lentil Cookies S10E13 - Lentil Salad S10E13 - Lentil Soup S10E14 - Enchilada Lasagna S10E14 - Masa Tot S10E14 - Ultimate Nachos S10E15 - Shrimp Gumbo S10E16 - Cornish Game Hen with Bacon and Onions S10E16 - Grilled Curry Cornish Hens S10E17 - Grilled Leg of Lamb with Pomegranate Molasses S10E17 - Pomegranate Gelatin S10E17 - Pomegranate Syrup or Molasses S10E17 - Tequila Sunrise S10E18 - Corned Beef and Cabbage S10E18 - Corned Beef Hash S10E18 - Corned Beef S10E20 - Spinach Salad with Warm Bacon Dressing S11E01 - Dulce de Leche S11E01 - Quick Cottage Cheese S11E01 - Tres Leche Cake S11E02 - Best Mustard Ever S11E02 - Homemade Hard Pretzels S11E02 - Homemade Soft Pretzels S11E03 - Coconut Cake with 7-Minute Frosting S11E03 - Coconut Extract S11E03 - Coconut Milk and Cream

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SHOW - RECIPE # TITLE S11E04 - Faux Peanut Sauce S11E04 - Southern Biscuits S11E04 - The Chewy Gluten Free S11E05 - Pan-Fried Smelts S11E05 - Plank Grilled Whole Trout S11E05 - Whole Striped Bass S11E06 - Dried Fruit S11E06 - Individual Fruit Compote Pies S11E06 - Sweet Dried Fruit Compote S11E06 - Trail Mix S11E07 - Good Eats Beef Stew S11E08 - Deep-Fried Pickles S11E08 - Dill Pickles S11E09 - Boiled Peanut Soup S11E09 - Boiled Peanuts S11E09 - Homemade Peanut Butter S11E09 - Peanut Butter Pie S11E09 - Roasted Peanuts S11E10 - Best Ever Green Bean Casserole S11E11 - Blueberry Buckle S11E11 - Blueberry Soda S11E11 - Frozen Blueberry Pie S11E12 - Ambrosia S11E12 - Homemade Marshmallows S11E13 - Gazpacho S11E14 - Buffalo Wings S11E14 - Orange Glazed Chicken Wings S11E15 - Super Apple Pie S11E16 - Fresh Broccoli Salad S11E16 - Oven Roasted Broccoli S11E16 - Pan Steamed Broccoli S11E17 - Crown Roast of Lamb S11E18 - Cranberry Granita S11E18 - Cranberry Sauce S11E18 - Fresh Cranberry Cosmo S11E19 - Chiffon Cupcakes S11E19 - Chocolate Chiffon Cupcake S11E20 - Dutch Oven Cherry Clafouti S11E20 - Dutch Oven Hoecakes S11E20 - Knead Not Sourdough S12E01 - Basic Popover S12E01 - Dutch Baby S12E01 - Yorkshire Pudding with Roast S12E02 - Braised Celery S12E02 - Celeriac Puree S12E02 - Celery Remoulade S12E02 - Celery Soda S12E03 - Tuna Croquette S12E03 - Tuna Dressing S12E03 - Tuna Salad Undone S12E04 - Fruity Oil Ice Cream S12E04 - Potato Chips S12E04 - Vegetable Saute S12E05 - Frozen Green Peas S12E05 - Frozen Peaches S12E06 - Mincemeat Pie S12E06 - Shepherd's Pie S12E07 - Basic Edamame S12E07 - Dry Roasted Edamame Brittle

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SHOW - RECIPE # TITLE S12E07 - Edamame Dip S12E07 - Roasted Edamame Salad S12E08 - Graham Crackers S12E08 - Lavash S12E08 - Seedy Crisps S12E09 - Pickled Pork S12E09 - Red Beans and Rice S12E10 - Baklava S12E11 - Candied Ginger S12E11 - Ginger Ale S12E11 - Ginger Snaps S12E12 - Basic Brussels Sprouts S12E12 - Brussels Sprouts with Bacon and Cheese S12E12 - Brussels Sprouts with Pecans and Cranberries S12E12 - Grilled Brussels Sprouts S12E13 - Orange Delicious S12E13 - Orange Marmalade S12E13 - Orange Sherbet S12E14 - Boston Brown Bread S12E14 - Homemade Dark Brown Sugar S12E14 - Molasses Coffee Marinated Pork Chops S12E14 - Shoo-Fly Pie S12E15 - Bi-Level King Salmon Fillet S12E15 - Broiled Sockeye Salmon with Citrus Glaze S12E15 - Coho Salmon Fillets S13E01 - Crawfish Boil S13E02 - Hot Tamales S13E02 - Turkey Tamales S13E03 - Meat Sauce and Spaghetti S13E04 - Grilled Pork Tenderloin S13E04 - Pork Wellington S13E05 - Parsnip Crisps S13E05 - Parsnip Muffins S13E05 - Pearsnip Sauce S13E06 - Cape Fear Punch S13E06 - Good Eats Company Punch S13E06 - Hot Toddy S13E07 - Man Bacon S13E07 - Man Coffee S13E07 - Man Eggs S13E07 - Man Hash Browns S13E08 - Beer Bread S13E08 - Lamb Shoulder Chops with Red Wine S13E09 - Buttermilk Pound Cake S13E09 - Citrus Glaze S13E09 - Pound Cake S13E10 - Escabeche of Trout S13E10 - Hot Smoked Trout S13E10 - Rollmops S13E11 - Dashi S13E11 - Easy Tofu Dressing S13E11 - Glazed Bonito Flakes S13E11 - Miso Honey Glazed Fish S13E11 - Miso Soup S13E11 - Tsuyu Sauce S13E12 - Flaming Shrimp and Grits S13E12 - Limoncello S13E12 - Zabaglione S13E13 - Buff Smoothie

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PAGE # 543 544 545 546 547 548 549 550 551 552 553 554 555 556 557 558 559 560 561 562 563 - 564 565 - 566 567 568 569 570 571 572 573 574 575 576 577 578 579 580 581 582 583 584 585 586 587 588 589 590 591 592 593 594 595 596 597 598 599 600 601 602 603

SHOW - RECIPE # TITLE S13E13 - Ginger Almonds S13E13 - Sherried Sardine Toast S13E14 - Bloody Mary S13E14 - Margarita S13E14 - Tomato Vodka S13E15 - Dark Salty Caramels S13E15 - Grapefruit Brulee S13E15 - Praline Bacon S13E16 - Chicken and Dropped Dumplings S13E16 - Chicken and Rolled Dumplings S13E17 - Lamb Tikka Masala S13E18 - Catfish Ceviche S13E18 - Catfish Soup S13E18 - Southern Fried Catfish S13E19 - Paella S14E01 - Dry Aged Chimney Porterhouse S14E02 - Ring of Fire Grilled Chicken S14E03 - Asparagus Terrine S14E03 - Roasted Asparagus S14E03 - Steamed Asparagus S14E04 - Eggs Benedict S14E05 - Grilled Pizza - Three Ways S14E06 - Baked Banana Pudding S14E06 - Refrigerated Banana Pudding S14E06 - Vanilla Wafers S14E07 - All American Beef Taco S14E07 - Crema S14E07 - Fish Taco S14E07 - Flour Tortillas S14E07 - Taco Potion #19 S14E08 - Soy Ginger Dipping Sauce S14E08 - Tempura S14E09 - Leftover Oatmeal Bread S14E09 - Oat Waffle S14E09 - Refresco de Avena S14E09 - The Oatiest Oatmeal Cookies Ever S14E10 - Atomic Apples S14E10 - Candy Corn S14E10 - Popcorn Balls S14E11 - Crookneck Squash Frittata S14E11 - Frozen Summer Squash S14E11 - Overstuffed Pattypan Squash S14E11 - Zucchini Ribbon Salad S14E12 - Pumpkin Pie S14E12 - Pumpkin Puree S14E12 - Whole Pumpkin Pie Soup S14E13 - Baked Alaska S14E13 - Oeufs a la Neige S14E13 - Pavlova S14E14 - Falafel S14E14 - Hummus for Real S14E14 - Pressure Cooker Chickpeas S14E14 - Roasted Chickpeas S14E14 - Slow Cooker Chickpeas S14E15 - Chicken Biscuit Pot Pie S14E15 - Individual Chicken Pot Pie with Puff Pastry S14E15 - Medieval Game Hen Pot Pie S14E16 - Chocolate Frosting for Devil's Food Cake S14E16 - Cream Cheese Frosting for Red Velvet Cake

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SHOW - RECIPE # TITLE S14E16 - Devil's Food Cake S14E16 - Red Velvet Cake S14E17 - Lasagna Noodle Kugel S14E17 - Slow Cooker Lasagna S14E18 - Positively, Absolutely, Not Real Bouillabaisse S14E19 - Chocolate Bread Pudding S14E19 - Spiced Bread Pudding S14E20 - Butter Flake Rolls S14E20 - Parker House Rolls S14E21 - Broiled Curried-flower S14E21 - Cauliflower Say Cheese S14E21 - Cauliflower Slaw S14E22 - Ants in Trees S14E22 - Dan Dan Noodles S14E22 - Thai Shrimp Spring Rolls Special - Down and Out in Paradise - Chocolate Coconut Balls Special - Down and Out in Paradise - Coconut Shrimp with Peanut Sauce Special - Down and Out in Paradise - Island Ceviche with Pickled Onions Special - Down and Out in Paradise - Mango Chutney Special - Down and Out in Paradise - Papaya Soup Special - Down and Out in Paradise - Spicy Pineapple Slices Special - Down and Out in Paradise - Sweet and Sour Pork Special - Down and Out in Paradise - Toasty Coconut Macaroons Special - Eat This Rock! - Beef Tenderloin in Salt Crust Special - Eat This Rock! - Perfect Fingerling Potatoes Special - Eat This Rock! - Salt Roasted Shrimp Special - Eat This Rock! - Sauerkraut Special - Romancing the Bird - Good Eats Roast Turkey Special - Romancing the Bird - Sweet Corn Bread Pudding Special - Romancing the Bird - Tart Cranberry Dipping Sauce Special - 'Twas the Night Before Good Eats - Roast Duck with Oyster Dressing Special - 'Twas the Night Before Good Eats - Sugarplums Special - 'Twas the Night Before Good Eats - Wassail

12

Pan Seared Rib Eye Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -5 min

Level: Easy

Serves: 1 to 2 servings

Ingredients 1 boneless rib eye steak, 1 1/2-inch thick Canola oil to coat Kosher salt and ground black pepper

Printed from FoodNetwork.com on Wed May 04 2011

© 2011 Television Food Network, G.P. All Rights Reserved

13

Mashers Recipe courtesy Alton Brown

NOTE: Great mashed potatoes hate recipes. Although the above amounts will make a fine mash, you're better off with these 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 of potatoes. You may not use it all, but it's good to know it's there. As for the garlic, use your best judgment. Prep Time: Inactive Prep Time: Cook Time:

15 min -30 min

Level: Easy

Serves: 8 servings

Ingredients 4 russet potatoes, peeled and cut into chunks 8 red potatoes, cut into chunks roughly the same size as the russet chunks 1 to 2 teaspoons kosher salt 3/4 cup low fat buttermilk (not skim) 1/4 cup heavy cream 6 to 8 cloves of garlic, peeled

Directions Combine 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 simmering until 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 chunk can 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 the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the 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 dry ones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.

Printed from FoodNetwork.com on Wed May 04 2011

© 2011 Television Food Network, G.P. All Rights Reserved

14

Potato/Portobello Gratin Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -1 hr 0 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 5 or 6 Yukon gold potatoes, peeled 2 or 3 Portobello mushroom caps, sliced thin 1 cup grated hard cheese such as Parmesan or Asiago 3/4 cup half and half Kosher salt and ground black pepper

Directions Heat 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't want 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 slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) 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 the layers. 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 the gratin. 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.

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15

The Baked Potato Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -1 hr 0 min

Level: Easy

Serves: 1 potato per person

Ingredients 1 large russet potato (If it looks like Mr. Potato Head(r), you've got the right one.) Canola oil to coat Kosher salt

Directions Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running 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 baking sheet 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, then crack 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.

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16

Lemon Curd Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -15 min

Level: --

Serves: 1 pint

Ingredients 5 egg yolks 1 cup sugar 4 lemons, zested and juiced 1 stick butter, cut into pats and chilled

Directions Add 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, reduce heat 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 from heat 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 by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

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17

Scrambled Eggs Unscrambled Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

7 min ---

Level: --

Serves: 3 to 4 servings

Ingredients 5 eggs 5 tablespoons milk 1 pat of butter Kosher salt Ground pepper Chives or parsley to garnish

Directions In 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. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

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18

Hail Caesar Salad Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min ---

Level: Easy

Serves: 6 to 8 servings

Ingredients 1 loaf day old Italian bread 3 garlic cloves, mashed 9 tablespoons extra virgin olive oil 1/4 teaspoon plus 1 pinch kosher salt 2 eggs 2 heads romaine lettuce, inner leaves only 7 grinds black pepper 1 lemon, juiced 6 drops Worcestershire sauce 1/4 cup grated Parmesan cheese

Directions Heat 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 over medium 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 dressing forms. Toss in Parmesan cheese and serve with croutons.

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19

Veni Vedi Vinaigrette Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 1 cup

Ingredients 2 ounces red wine vinegar 2 teaspoons Dijon mustard 2 garlic cloves, mashed 1/4 teaspoon of kosher salt 3/4 cup olive oil

Directions Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil 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 be brought to room temperature and shaken again before serving.

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20

Broiled, Butterflied Chicken Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min -30 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 1/2 teaspoons black peppercorns 4 garlic cloves, minced 1/2 teaspoon kosher salt 1 lemon, zested Extra virgin olive oil Onions, carrots and celery cut into 3 to 4-inch pieces 3 to 4-pound broiler/fryer chicken 1 cup red wine 8 ounces chicken stock 2 to 3 sprigs thyme Canola oil

Directions Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. 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 deep roasting pan. Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to 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 drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run 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 set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.

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21

Coffee Granita Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -5 hr 30 min

Level: Easy

Serves: 6 servings

Ingredients 2 cups lukewarm espresso or strong black coffee 1/2 cup sugar 2 tablespoons coffee flavored liqueur 1 teaspoon orange or lemon zest

Directions Combine 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 an hour. (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 that have 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. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita 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.

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22

Key Lime Sorbet Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -3 hr 15 min

Level: --

Serves: 1 1/2 quarts

Ingredients 1 cup sugar 1 cup key lime preserves 1 lemon, zested and juiced 1 lime, zested and juiced 4 cups lime flavored club soda or seltzer Kosher salt

Directions Combine 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 to lidded 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 a more assertive sorbet, double the amount of citrus zest.

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23

Serious Vanilla Ice Cream Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 hr 0 min -1 hr 0 min

Level: Easy

Serves: 1 quart

Ingredients 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 2 tablespoons peach preserves (not jelly) 1 vanilla bean, split and scraped

Directions Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and 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. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, 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 hit the surface, remove it from the heat. Do not let it boil.

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24

Scones Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -15 min

Level: Easy

Serves: 1 dozen

Ingredients 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1/3 cup sugar 4 tablespoons butter 2 tablespoons shortening 3/4 cup cream 1 egg Handful dried currants or dried cranberries

Directions Heat 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, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

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25

Shortcake Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: Easy

Serves: 8 servings

Ingredients 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1 tablespoon sugar 2 tablespoons butter 2 tablespoons shortening 3/4 cup half and half Melted butter to brush shortcakes Berries Ice cream or whipped cream

Directions Heat 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 large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

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26

Southern Biscuits Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -20 min

Level: Easy

Serves: 1 dozen

Ingredients 2 cups flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 tablespoons butter 2 tablespoons shortening 1 cup buttermilk, chilled

Directions Preheat 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 dry ingredients 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 in the 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. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as 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 BISCUITS Advice 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 than the one my crazy grandson dreamed up.

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27

Gravy from Roast Drippings Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

2 min -15 min

Level: Easy

Serves: 2 cups

Ingredients 1 cup red wine 2 cups beef, chicken, or vegetable broth 1 bay leaf 5 to 6 black peppercorns

Directions Remove 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 a saucepan 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 whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in 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.

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28

Sawmill Gravy Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -20 min

Level: Easy

Serves: 2 1/2 cups gravy

Ingredients 1 pound bulk breakfast sausage 1/4 cup flour 2 cups milk Salt and pepper to taste

Directions Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat 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 stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

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29

White Roux Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

--5 min

Level: Easy

Serves: Enough roux to thicken 1 pint

Ingredients 4 tablespoons of pan drippings and/or butter 6 tablespoons flour

Directions Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and 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 room temperature, or refrigerate. Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

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30

French Onion Soup Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -1 hr 45 min

Level: Easy

Serves: 8 servings

Ingredients 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds) 3 tablespoons butter 1 teaspoon salt 2 cups white wine 10 ounces canned beef consume 10 ounces chicken broth 10 ounces apple cider (unfiltered is best) Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string 1 loaf country style bread Kosher salt Ground black pepper Splash of Cognac (optional) 1 cup Fontina or Gruyere cheese, grated

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31

Grilled Salmon Steaks Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -10 min

Level: --

Serves: 4 servings

Ingredients 4 salmon steaks 1-inch thick 1 teaspoon whole cumin seed 1 teaspoon whole coriander seed 1/2 teaspoon whole fennel seed 1 teaspoon dry green peppercorns Sea salt or kosher salt Canola or olive oil to coat steaks

Directions Prepare 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 for culinary 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 about 2 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 the outside 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 out during cooking.) Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, 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. (Fish should be well colored on the outside and barely translucent at the center. Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

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32

Pan Fried Fish Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -15 min

Level: --

Serves: 2 servings

Ingredients 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout) Kosher salt Ground black pepper Flour for dredging 2 tablespoon Canola oil 3 tablespoons butter 1 tablespoons capers, drained 1 lemon, juiced

Directions Heat 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 Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle 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.

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33

Striped Bass in Salt Dome Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -40 min

Level: --

Serves: 8 servings

Ingredients 1 striped bass, 5 to 6 pounds, gills removed, fins trimmed 4 egg whites 1/2 cup water 2 (3 pound) boxes of kosher salt 1 handful parsley 1 fennel bulb, (with stem) quartered Several sprigs thyme 1 lemon, sliced thin 1/2 orange, sliced thin Olive oil

Directions Heat 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 lemon slices 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 a mortar-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 bed and 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 tail poke 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 by hitting 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 the other. 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.

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34

Pasta Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: --

Serves: 4 servings

Ingredients 3 quarts water 1 tablespoon kosher salt 16 ounces dried spaghetti noodles 3 tablespoons extra virgin olive oil 2 to 3 cloves of garlic, minced fine

Optional Toppings: Capers Sun dried tomatoes Red pepper Olives Walnuts Hard cheeses like Asiago and Parmesan Soft or veined cheeses like gorgonzola or chevre Canned Artichokes Smoked oysters Black pepper

Directions Place water in large lidded pot, add salt and bring to a rolling boil. Add spaghetti, fanning it into the water so that each strand makes contact. Using a wooden spoon or tongs, gently bend noodles to submerge. Cover pot and return to a rolling boil, reducing heat to medium-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 some resistance but not so much that the pasta sticks in the teeth. As soon as pasta is done, drain immediately in a large colander (lidded models 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.

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35

Rice Pilaf Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -40 min

Level: Easy

Serves: 6 servings

Ingredients 2 tablespoons butter 1/2 onion, minced 1/2 red bell pepper, minced 2 pinches kosher salt 2 cups long grain rice 2 3/4 cups chicken broth 2 strips orange zest Pinch of saffron strands, steeped in 1/4 cup hot water 1 bay leaf 1 1/2 cups frozen peas, thawed Golden raisins and pistachios for garnish

Directions Preheat 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 (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.

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36

Chocolate Lava Muffins Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 min 11 min

Level: Easy

Serves: 1 dozen

Ingredients 8 ounces semisweet chocolate chips 1 stick butter 1/2 teaspoon vanilla extract 1/2 cup sugar 3 tablespoons flour 1/4 teaspoon salt 4 eggs Butter, to coat muffin tin 1 tablespoon cocoa powder 1 cup vanilla ice cream 1 teaspoon espresso powder

Directions Preheat 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 at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. 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 using a 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.

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37

Chocolate Mousse Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -1 hr 30 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 1 3/4 cups whipping cream 12 ounces quality semi-sweet chocolate chips 3 ounces espresso or strong coffee 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon flavorless, granulated gelatin

Directions Chill 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. Remove from 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 mixture into 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 the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. 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)

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38

Free Range Fruitcake Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: 10 slices

Ingredients 1 cup golden raisins 1 cup currants 1/2 cup sun dried cranberries 1/2 cup sun dried blueberries 1/2 cup sun dried cherries 1/2 cup dried apricots, chopped Zest of one lemon, chopped coarsely Zest of one orange, chopped coarsely 1/4 cup candied ginger, chopped 1 cup gold rum 1 cup sugar 5 ounces unsalted butter (1 1/4 sticks) 1 cup unfiltered apple juice 4 whole cloves, ground 6 allspice berries, ground 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 3/4 cups all purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking powder 2 eggs 1/4 to 1/2 cup toasted pecans, broken Brandy for basting and/or spritzing

Directions Combine 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 and simmer 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 and refrigerated 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 until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into 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 from pan. 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. The cake'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 are very lucky indeed.

39

Big Cheese Squeeze Recipe 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 to bow to the culinary censorship of our consciousness. What could possibly get us through the winters of our discontent like the warm embrace of melted cheese nestled between perfectly crisped bookends of toast. That's right: nothing. Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: --

Ingredients 2 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 mustard 1 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 gouda and 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.

Directions Find 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 and top 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 in the 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 the bottom 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, or something 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 3 to 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.

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40

Fondue Vudu Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 clove garlic, halved 1 (12-ounce) bottle hard apple cider 2 tablespoons lemon juice 1 tablespoon brandy Pinch kosher salt 5 ounces (2 cups) Gruyere, grated 5 ounces (2 cups) Smoked Gouda, rind removed, grated 1 tablespoon plus 1 teaspoon cornstarch 1/4 teaspoon curry powder Several grinds fresh ground black pepper

Directions Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just 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. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

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41

10 Minute Apple Sauce Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

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Level: Easy

Serves: 1 quart

Ingredients 3 Golden Delicious apples, peeled, cored, and quartered 3 Fuji apples, peeled, cored, and quartered 1 cup unfiltered apple juice 2 tablespoons cognac or brandy 2 tablespoons butter 3 tablespoons honey 1/2 teaspoon ground cinnamon

Directions In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam 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.

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42

Baker, Baker Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: 4 servings

Ingredients 3/4 cup oats 3/4 cup flour 2/3 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch kosher salt 1 stick cold unsalted butter, diced 4 Braeburn apples (Fuji will substitute) 4 teaspoons honey

Directions In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose 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 out of 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 the base 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 heaped and 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 be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

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43

It's a Wonderful Waldorf Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: 4 to 6 servings

Ingredients 2 Ginger Gold apples (Fuji will substitute) 1 Red Delicious apple 3 tablespoons cider vinegar 1 cup prepared mayonnaise 1 pinch kosher salt Cracked black pepper 3/4 cup toasted walnuts, crushed 1 cup golden raisins 2 teaspoons curry powder 2 stalks celery, thin bias cut 1/3 cup fresh mint, chiffonade 1/2 red onion, julienned 1 head romaine lettuce, heart only

Directions Cut 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. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.

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44

No Pan Pear Pie Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: --

Serves: 1 tart

Ingredients

For the dough: 2 1/2 cups flour 1/2 cup stone ground cornmeal 3 tablespoons sugar 1 teaspoon kosher salt 8 ounces (2 sticks) unsalted butter, divided, diced 3 tablespoons apple juice concentrate 2 tablespoons cold water

For the filling: 2 Anjou pears, peeled, cored, and thinly sliced 3 tablespoons balsamic vinegar 4 tablespoons sugar 1 pinch grated nutmeg 1/4 teaspoon ground cinnamon 2 tablespoons butter 1 cup blueberries 1 teaspoon flour 1 1/2 cups pound cake, cubed 1 egg beaten with 1 tablespoon water 1/2 teaspoon sugar

Directions Heat 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 the refrigerator. 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 to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixture resembles 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 with a spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry 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 or parchment 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 from heat. 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 of the 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 excess crust 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 and sprinkle 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

Banana Splitsville Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min -10 min

Level: --

Serves: --

Ingredients

Basic Caramel Software: 2 cups sugar 1 cup water 1 tablespoon light corn syrup

Caramel Sauce Software: 1 batch caramel 2 cups heavy cream

Banana Brulee Software: 4 bananas Sugar for coating

Additional Splitsville Software: Ice cream of your choice

Hardware: Small, heavy saucepan Clean soup spoon Candy thermometer (technically optional, but we suggest you use one until you get the hang of things) Parchment paper 2 sheet pans or other heatproof surface Aluminum foil Cooling rack Butane torch (available at most hardware stores -- darned handy) Safety goggles (see above) Plastic squirt bottle (available at most grocery stores)

Directions Combine 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 warm tap 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 start to 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 amber color. 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's doodad 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 few seconds 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 doodads to 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 and continue 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 the mixture 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, and move 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 (we like our peachy vanilla from Churn Baby Churn), and finally, a doodad.

46

Burned Peach Ice Cream Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

8 hr 25 min -5 hr 0 min

Level: --

Serves: About a quart and a half

Ingredients 2 cups half-and-half 1 cup whipping cream 1/2 cup sugar 1/2 cup peach preserves (not jelly) 1 vanilla bean, split and scraped Pinch kosher salt 4 medium peaches, halved, seeded and grilled or broiled until brown

Directions Combine all ingredients (including the bean and its pulp), except peaches, in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat 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, chop peaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. 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, remove it from th

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47

Spiced Blueberry Jammin' Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -30 min

Level: --

Serves: 6 (8-ounce) jars

Ingredients

Preserving Hardware: Large stockpot or canning kettle Jar rack or cake cooling rack (for holding filled jars off the floor of the pot 6 (8-ounce) Mason style preserving jars with lids and bands Wide mouth canning funnel (technically optional, practically indispensable) Canning tongs (specially made for snatching jars in and out of very hot situations Large (8-ounce) ladle Paper towels or dishtowels Magnetized "lid-wand" or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)

Jam Hardware: Medium-large saucepan Wooden spoon Hand masher Nutmeg grater (optional)

Jam Software: 2 (12-ounce) bags frozen blueberries One (1 3/4-ounce) packet dry pectin 1/4 teaspoon star anise, ground fine 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground) 2 tablespoons lemon juice 5 tablespoons (2 1/2 ounces) cider vinegar 3 cups sugar 1/2 cup water

Directions For 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 gather in 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 the water 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 and bring 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 the jars, 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 the bottom 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. Screw the 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 a vacuum, 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 high heat 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't be 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 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.

48

The Shrimp Cocktail Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: 4 servings

Ingredients 32 shell-on (21 to 25 count) tiger shrimp

For the brine: 1/4 cup kosher salt 1/4 cup sugar 1 cup water 2 cups ice

For the cocktail sauce: 1 (14 1/2-ounce) can diced tomatoes, drained 1/2 cup prepared chili sauce 4 tablespoons prepared horseradish 1 teaspoon sugar Few grinds fresh black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil Sprinkle Old Bay seasoning

Directions Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp 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, chili sauce, 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. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired. Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp 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.

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49

True Brew Guidelines courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

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Level: --

Serves: --

Ingredients

Brewing a simply perfect cup of Joe can be perfectly simple, if you stick to some basic guidelines:

Directions Buy quality whole beans from a reliable purveyor (preferably a roaster). If you don't have a grinder at home, ask a salesperson to grind whole 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 being exposed 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 is usually integrated into the packaging so that it will be as unobtrusive as possible, so check carefully. The absence of a valve means that the coffee probably sat and "gassed out" before it was packaged. That means it could be stale. Stale, again, is not a good thing. And remember: 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 packages rather 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 small batches 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 French presses, 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 you prefer a milder cup, brew to full strength, and then dilute with hot water. Brewing with too little coffee will result in over-extraction, and that 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 pot designed to sit on a heating element. Continuous heating of coffee leads to bitterness. Quality decaffeinated coffees usually cost more than regular beans.

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50

Better Than Grannie's Creamed Corn Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: --

Serves: 3 cups

Ingredients 1/2 onion, diced 1 tablespoon butter 2 pinches kosher salt 8 ears fresh corn 1 sprig fresh rosemary, bruised 1 tablespoon sugar 1/4 teaspoon turmeric 2 tablespoons yellow cornmeal 1 cup heavy cream Fresh ground black pepper

Directions In 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 the tops 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 the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a 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.

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51

Creamed Corn Cornbread Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -20 min

Level: Easy

Serves: 8 servings

Ingredients 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 eggs 1 cup creamed corn 2 tablespoons canola oil

Directions Preheat 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 to the 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 back upon the touch, about 20 minutes.

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52

Plain Brown Popper Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -3 min

Level: --

Serves: 1 serving

Ingredients 1/4 cup good quality popcorn 2 teaspoons olive oil 1/4 teaspoon kosher salt or popcorn salt Sprinkle jalapeno seasoning mix Paper lunch bag Stapler

Directions Toss 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 bag twice to close. Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between 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 table salt, but its granules are much finer.

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53

Chips and Fish Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -30 min

Level: --

Serves: 4 servings

Ingredients For the fries:

1 gallon safflower oil 4 large Russet potatoes Kosher salt

For the batter: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper Dash Old Bay Seasoning 1 bottle brown beer, cold 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips Cornstarch, for dredging

Directions Heat 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 is completely 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 in small 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 immerse into 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 the roasting rack. Serve with malt vinegar.

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54

Burger of the Gods Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -20 min

Level: --

Serves: 3 servings

Ingredients 8 ounces chuck, trimmed, cut into 1 1/2-inch cubes 8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes 1/2 teaspoon kosher salt

Directions In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. 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-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

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55

Good Eats Meatloaf Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -45 min

Level: --

Serves: 6 to 8 servings

Ingredients 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground chuck 18 ounces ground sirloin 1 1/2 teaspoon kosher salt 1 egg

For the glaze: 1/2 cup catsup 1 teaspoon ground cumin Dash Worcestershire sauce Dash hot pepper sauce 1 tablespoon honey

Directions Heat 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 fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. 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 the meatloaf 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. Avoid touching 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 been cooking for about 10 minutes.

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56

Pantry Friendly Tomato Sauce Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -1 hr 15 min

Level: --

Serves: 1.5 quarts

Ingredients 2 (28-ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste

Directions In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency. Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside. Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan. Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat. Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.

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57

That Ol' Cap Magic Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: 5 servings

Ingredients

For the filling: 1 batch Sauteed mushrooms 1/3 cup heavy cream 1/4 cup shredded Parmesan 1 teaspoon dried tarragon 1 to 2 tablespoons bread crumbs

For the mushroom caps: 10 large white mushroom caps Olive oil 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, crushed Bread crumbs

Directions Heat oven to 350 degrees F. In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly. Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned.

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58

The Fungal Saute Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: 4 servings

Ingredients 2 pounds cremini mushrooms, 1/4-inch sliced 2 tablespoons clarified butter Kosher salt and cracked black pepper 1 tablespoon minced shallots 1 1/2 ounces cognac 2 teaspoons fresh chopped chives

Directions In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made. Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper.

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59

Who Loves Ya Baby-Back? Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

1 hr 10 min -3 hr 25 min

Level: Intermediate

Serves: 2 slabs ribs

Ingredients 2 whole slabs pork baby back ribs

Dry Rub: 8 tablespoons light brown sugar, tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon jalapeno seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder

Braising Liquid: 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 cloves garlic, chopped

Directions Preheat oven to 250 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

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60

Fillet O'Fu Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

1 hr 20 min -5 min

Level: --

Serves: 2 servings

Ingredients 1 (19-ounce) block firm tofu 2 tablespoons sherry vinegar 2 tablespoons Worcestershire sauce Few dashes of hot pepper sauce Canola oil to cover skillet by 1/8-inch 2 eggs 1/2 cup all-purpose flour

Directions Slice the block of tofu into 4 equal portions. Place the slices on paper towels and fold the towels over in both directions to cover the tofu. Place a baking sheet on top of the tofu and weigh it down with a 28-ounce can of tomatoes for 1 hour. Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce and place the tofu into the marinade. Marinate for 15 minutes on each side. Place the flour into a shallow dish and the eggs into another. Lightly beat the eggs. Heat the canola oil in the skillet over medium-high heat. Remove tofu from marinade and drain on paper towels to remove any excess marinade. Lightly dredge the tofu in the flour, knocking off any excess flour and slide into the eggs until completely, but thinly, coated on both sides. Slide tofu gently into the hot oil and fry for 2 minutes until golden brown and delicious. Flip the tofu using the tongs, and cook for another 2 minutes.

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61

Moo-Less Chocolate Pie Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

2 hr 10 min ---

Level: --

Serves: 8 servings

Ingredients 2 cups chocolate chips, 1/3 cup coffee liqueur 1 block silken tofu 1 teaspoon vanilla extract 1 tablespoon honey 1 prepared chocolate wafer crust

Directions Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla. Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth. Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.

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62

No Guilt Caesar Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: --

Serves: 1 cup

Ingredients 2 ounces cubed Parmesan 2 cloves garlic 2 tablespoons Dijon mustard 11/2 teaspoons white wine vinegar 11/2 teaspoon Worcestershire sauce Pinch kosher salt Pinch freshly ground black pepper 1 cup silken soft tofu 2 tablespoons extra-virgin olive oil

Directions Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced. Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.

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63

Tall & Tangy Tofu Thangy Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: --

Serves: 2 servings

Ingredients 1 (8 1/4-ounce) can fruit cocktail in light syrup, frozen 1 teaspoon instant lemonade mix 6 ounces cranberry juice 1 block silken tofu

Directions Combine all ingredients in a blender and blend until smooth.

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64

Mojo Moulies Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -15 min

Level: --

Serves: 2 to 4 servings

Ingredients 2 tablespoons minced garlic 1 large leek, cleaned, trimmed, and chopped Pinch kosher salt 3 tablespoons olive oil 20 mussels 1 ripe tomato, seeded and chopped 1 1/2 cups white wine Chopped parsley

Hardware: 8-quart nonreactive, stainless steel stockpot Metal colander or steamer insert

Directions In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat. Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers. Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer. Insert the colander of mussels into the stockpot and cover. After 3 minutes, check to see if the mussels have opened. If some are still closed, cover the pot, and cook for an additional 30 seconds. Discard any unopened mussels. Place the mussels in a serving bowl. Remove 10 mussels from their shells and add them to the stockpot. Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency. Pour the sauce over the mussels and garnish with chopped parsley. Serve with a loaf of crusty bread.

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65

Flandango Courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min -2 hr 40 min

Level: --

Serves: 8 servings

Ingredients Software:

1 1/2 cups whole milk 1 cup half-and- half 1 teaspoon vanilla extract 1/2 cup sugar

An assortment of jams, preserves, or dessert sauces such as: Blueberry jam Apricot preserves Butterscotch ice cream topping Hot fudge ice cream topping 6 eggs

Hardware: Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare around 8 custard cups Glass or stainless steel bowl with a spout Fine mesh strainer Small nonreactive saucepan A kettle boiling water Whisk

Directions Heat oven to 350 degrees F. In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat. Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup. Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.) Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture. Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture. Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard. Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.

66

Refrigerator Pie Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -1 hr 0 min

Level: --

Serves: 1 refrigerator pie

Ingredients 1 cup heavy cream or half-and-half 2 eggs 2 pinches kosher salt Freshly grated nutmeg

For 1 Refrigerator Pie: 1 frozen 9-inch pie crust

Any one of the following combinations: Cooked spinach, cheddar cheese, cubed cooked ham Bacon, Sauteed leeks, and Gruyere cheese Cooked spinach, canned artichoke hearts, and Parmesan cheese Roasted chicken, goat cheese, and sun-dried tomatoes Blanched asparagus and smoked salmon Port Salut and Spam

Directions In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine. Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not pour too much royale into the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.

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67

Mighty Duck Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: --

Serves: 2 to 4 servings

Ingredients Brine:

1/2 cup kosher salt 1 pint pineapple orange juice 15 whole black peppercorns 1 bunch fresh thyme 4 cloves garlic, smashed 1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed 2 handfuls shredded chard 2 shallots, minced Dash sherry or balsamic vinegar

Directions Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt. Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator. Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven. Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp. Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar. Serve the duck with the chard.

68

The Chewy Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: --

Serves: 2 1/2 dozen cookies

Ingredients 2 sticks unsalted butter 2 1/4 cups bread flour 1 teaspoon kosher salt 1 teaspoon baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 egg 1 egg yolk 2 tablespoons milk 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips

Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer

Directions Heat oven to 375 degrees F. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

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69

The Puffy Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: --

Serves: 2 1/2 dozen cookies

Ingredients 1 cup butter-flavored shortening 3/4 cup sugar 1 cup brown sugar 2 1/4 cups cake flour 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 2 eggs 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips

Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer

Directions Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

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70

The Thin Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: --

Serves: 2 1/2 dozen cookies

Ingredients 2 1/4 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 egg 2 ounces milk 1 1/2 teaspoons vanilla extract 2 sticks unsalted butter 1 cup sugar 1/2 cup brown sugar 2 cups semisweet chocolate chips

Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer

Directions Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

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71

Silence of the Leg O' Lamb Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

45 min -1 hr 0 min

Level: --

Serves: 6 servings

Ingredients 1 sirloin end leg of lamb, boned, and trussed

Paste: 4 cloves garlic 8 fresh mint leaves 1 tablespoon brown sugar 1 tablespoon kosher salt 2 teaspoons black pepper 5 tablespoons strong mustard, such as Dijon 2 tablespoons canola oil 2 sprigs fresh rosemary

Directions Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.

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72

Ab's B and B's Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: --

Serves: 4 servings

Ingredients 1/2 onion, thinly sliced 2 medium cucumbers, thinly sliced 1 cup water 1 cup cider vinegar 1 1/2 cups sugar Pinch kosher salt 1/2 teaspoon mustard seeds 1/2 teaspoon turmeric 1/2 teaspoon celery seeds 1/2 teaspoon pickling spice

Directions Combine onion and cucumber slices in a clean spring-top jar. Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices. Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.

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73

Firecrackers Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: --

Serves: 4 servings

Ingredients 1/2 pound mini carrots 1 cup water 1 cup sugar 1 1/2 cups cider vinegar 1 teaspoon onion powder 1/2 teaspoon mustard seeds 1 1/2 teaspoons kosher salt 1 teaspoon chili flakes 2 dried chilies

Directions Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

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74

Hurry Curry Cauliflower Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 168 hr 0 min 5 min

Level: Easy

Serves: 4 servings

Ingredients 1 tablespoon canola oil 1 teaspoon cumin seed 1 teaspoon coriander seed 2 teaspoons curry powder 1 teaspoon fresh ginger, minced 1 whole clove garlic, smashed 1 head cauliflower, cut into florets 1 cup water 1 cup rice wine vinegar 1/2 cup cider vinegar 3 tablespoons sugar 1 teaspoon pickling salt

Directions Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat. In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine. Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly. STERILIZING JARS Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

75

Kinda Sorta Sours Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 hr 0 min 5 min

Level: Easy

Serves: 4 servings

Ingredients 1/2 onion, thinly sliced 2 medium cucumbers, thinly sliced 1 cup water 1 cup cider vinegar 1/2 cup champagne vinegar 1/2 cup sugar 2 tablespoons plus 2 teaspoons kosher salt 1 teaspoon mustard seeds 1/4 teaspoon ground turmeric 1 teaspoon celery seeds 1 teaspoon pickling spice 4 whole garlic cloves, smashed

Directions Combine the onion and cucumber slices in a clean spring-top jar. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors. Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.

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76

Summer Fruits Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: --

Serves: 4 servings

Ingredients 1 Bartlett pear, thinly sliced 1 red plum, seeded and quartered 1/2 lemon, thinly sliced 1 tablespoon fresh ginger, slivered 1 cup water 1 cup sugar 1 cup rice wine vinegar 1 sprig fresh mint

Directions Place the pear, plum, lemon, and fresh ginger in a bowl. In a non-reactive saucepan, combine the water, sugar, and rice wine vinegar. Bring the liquid to a simmer and cook until sugar dissolves. Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit. Slowly pour the hot pickling liquid over the fruit, filling the jar to the top. Cool the pickles, then refrigerate for 2 days up to 1 week before serving.

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77

Compound Butter Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 2 min --

Level: Easy

Serves: 2 logs

Ingredients 1 pound butter 3 to 4 tablespoons extra virgin olive oil 2 tablespoons fresh chives, chopped 1 tablespoon thyme, chopped 1 tablespoon sage, chopped 1 tablespoon rosemary, chopped

Hardware: Dough scraper Standing mixer Parchment paper or plastic wrap

Directions Chop the butter into uniform chunks using the dough scraper. Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

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78

Honey Butter Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min 2 min --

Level: Easy

Serves: 2 logs

Ingredients 1 pound butter 1/4 cups honey 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract

Hardware: Dough scraper Standing mixer Parchment paper or plastic wrap

Directions Cut the butter into chunks using the dough scraper. Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

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79

Raymond Beurre Blanc Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -30 min

Level: Intermediate

Serves: 4 servings

Ingredients 1 to 2 shallots, chopped fine 8 ounces white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons cold unsalted butter, cubed Salt and white pepper, to taste

Directions Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

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80

"Instant" Pancake Mix Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: --

Serves: 3 batches of pancakes

Ingredients 6 cups all-purpose flour 1 1/2 teaspoons baking soda (check expiration date first) 3 teaspoons baking powder 1 tablespoon kosher salt 2 tablespoons sugar

Directions Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.

"INSTANT" PANCAKES: 2 eggs, separated 2 cups buttermilk 4 tablespoons melted butter 2 cups "Instant" Pancake Mix, recipe above 1 stick butter, for greasing the pan 2 cups fresh fruit such as blueberries, if desired Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes. Yield: 12 pancakes

Printed from FoodNetwork.com on Wed May 04 2011

© 2011 Television Food Network, G.P. All Rights Reserved

81

Home of the Braise Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min -30 min

Level: --

Serves: 4 servings

Ingredients 2 tablespoons canola oil 1 Granny Smith apple, peeled, cored, and cubed 1 pint unfiltered apple juice 1/4-teaspoon caraway seeds 1 1/2 teaspoons kosher salt Freshly ground black pepper 1/2 head of red cabbage, shredded

Directions Heat the canola oil in a pan over medium heat. Add the apple to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat. Reduce the heat to low and cook for 20 minutes.

Printed from FoodNetwork.com on Wed May 04 2011

© 2011 Television Food Network, G.P. All Rights Reserved

82

Shred, Head, Butter and Bread Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -10 min

Level: --

Serves: 4 servings

Ingredients 1/2 stick unsalted butter 1/2 cup pulverized, seasoned croutons 2 pinches dry mustard 1 teaspoon caraway seeds 1 small head cabbage, shredded 1 tablespoon kosher salt 1 tablespoon sugar

Directions Fill your largest pot 3/4 full with water and bring to a boil on high heat. Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan. Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly. Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

83

Pizza Pizzas Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

24 hr 0 min -45 min

Level: Intermediate

Serves: 2 pizzas

Ingredients 2 tablespoons sugar 1 tablespoon kosher salt* 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel

Toppings: 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Directions Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing. *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

84

Black Bean Salad Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -2 hr 0 min

Level: --

Serves: 4 servings

Ingredients 2 cups dried black beans 1/2 celery stalk 1/2 carrot A few sprigs fresh thyme A few sprigs fresh parsley 1 bay leaf 1/2 onion 2 teaspoons kosher salt 1/3 cup extra-virgin olive oil 1/3 cup lime juice 1 red onion, minced A handful fresh cilantro, chopped 1 teaspoon ground cumin 1 teaspoon chili powder Kosher salt and pepper

Directions Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender. After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed. When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

85

The Once and Future Beans Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 8 hr 0 min 8 hr 0 min

Level: --

Serves: 6 servings

Ingredients 1 pound dried Great Northern beans 1 pound bacon, chopped 1 onion, chopped 2 jalapenos, chopped 1/4 cup tomato paste 1/4 cup dark brown sugar 1/4 cup molasses Vegetable broth 1/4 teaspoon cayenne pepper 1 teaspoon black pepper 2 teaspoons kosher salt

Directions Heat oven to 250 degrees F. Soak beans in a plastic container overnight in just enough cold water to submerge them completely. Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

86

Turbo Hummus Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: --

Serves: 4 servings

Ingredients 2 to 3 cloves garlic 1 can garbanzo beans (chickpeas), drained and liquid reserved 2 to 3 tablespoons smooth peanut butter A handful fresh parsley leaves 1 lemon, zested and juiced Pinch freshly ground black pepper Pinch kosher salt 1/3 cup extra-virgin olive oil

Directions Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

87

Catfish au Lait Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -9 min

Level: --

Serves: 3 to 4 servings

Ingredients 1 (12-ounce) can evaporated milk 1 teaspoon crab boil seasoning (recommended: Old Bay) 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons kosher salt 1/2 onion, thinly sliced 3 to 4 catfish fillets

Directions Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets. Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

88

Ge Court Bouillon Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -8 min

Level: --

Serves: Yield: 2 cups

Ingredients 1 1/2 cups water 1/2 cup white wine 1 lemon, juiced 1 onion, chopped 1/2 celery rib, chopped 1 garlic clove, chopped finely 1 teaspoon black peppercorns 4 to 5 sprigs fresh thyme 1 bay leaf

Directions Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

89

Poached Egg Tips Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

2 min -8 min

Level: --

Serves: 1 serving

Ingredients eggs

Directions Always use fresh eggs. If you can't see the difference between the "thick" white and the "thin" white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I'll cook 4 eggs for 7 to 8 minutes depending on there size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra "test" egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

90

The Frenchman's Bass Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

18 min -7 min

Level: --

Serves: Yield: 4 servings

Ingredients 1 pint Good Eats Court Bouillon, recipe follows 4 (4-ounce) sea bass fillets

Directions Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid. Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

91

Bird to the Last Drop Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

1 hr 45 min -5 min

Level: --

Serves: 6 servings

Ingredients 2 quarts vegetable stock 1 turkey carcass 1 (10-ounce) box frozen mixed vegetables 1/2 cup rice 2 cups cooked turkey, cubed 1 teaspoon Old Bay seasoning 2 teaspoons dried thyme Salt and pepper, to taste

Directions Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour. Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes. Remove the bones before serving.

Printed from FoodNetwork.com on Thu May 05 2011

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92

In a Cranberry Jam Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min -5 min

Level: --

Serves: 1 cup

Ingredients 2 cups "Good Eats" Cranberry Sauce, recipe follows 4 ounces ginger ale 1 cup sugar

Directions Combine all the ingredients into a small, non-reactive saucepan. Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

93

Sweet Corn Bread Pudding Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

55 min -40 min

Level: --

Serves: 6 to 8 servings

Ingredients 1/2 onion, diced fine 1-ounce unsalted butter 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 (15-ounce) can creamed style sweet corn 1 cup heavy cream 2 eggs 1 teaspoon baking powder 1/2 cup yellow cornmeal, whole grain, stone ground 1/2 cup shredded Parmesan cheese 1 teaspoon kosher salt Ground black pepper to taste 2 cups French bread, cubed

Directions Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

94

Tart Cranberry Dipping Sauce Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -1 hr 0 min

Level: --

Serves: 12 servings

Ingredients 1 pound frozen cranberries 2 cups orange juice 3 cups ginger ale 2 tablespoons maple syrup 2 tablespoons light brown sugar 1/2 teaspoon kosher salt 1 orange, zested

Directions Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half. Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

95

Turkey Re-Hash Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -10 min

Level: --

Serves: 4 servings

Ingredients 8 ounces breakfast sausage 1/2 onion, chopped 1/2 jalapeno, minced 1/2 cup red peppers, chopped 1 1/2 cups red bliss potatoes, cubed and cooked 1 1/2 cups cooked black beans 2 cups "Good Eats" Corn Bread Pudding, cubed, recipe above 1 to 2 cups cooked turkey, cubed Dash cayenne pepper Salt and pepper, to taste

Directions Add the sausage to a heavy skillet over medium high heat and cook until the sausage begins to render some of its fat, about 2 to 3 minutes. Add the onions, jalapeno and peppers to the sausage and cook until soft and translucent. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned lightly. Add the black beans, pudding, and turkey and stir occasionally. Cook until the hash is thoroughly heated. Season with cayenne, salt, and pepper.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

96

Smoked Salmon Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

24 hr 30 min -5 hr 0 min

Level: -Serves: 20 to 30 portions, depending o

Ingredients 1 cup kosher salt 1/2 cup sugar 1/2 cup dark brown sugar 1 tablespoon crushed black peppercorns 2 large salmon fillets or sides, pin bones removed

Directions In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.

Printed from FoodNetwork.com on Thu May 05 2011

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97

AB's Beefy Broth Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -55 min

Level: --

Serves: 4 to 6 servings

Ingredients Vegetable oil Salt and pepper 3 pounds combined beef shank and oxtail pieces 2 onions, quartered 2 ribs celery, halved 2 carrots, halved 3 cloves garlic 1 bunch parsley 1 teaspoon black peppercorns 2 quarts water

Directions Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes. Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

Printed from FoodNetwork.com on Thu May 05 2011

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98

Fried Chicken Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -20 min

Level: Intermediate

Serves: 3 to 4 servings

Ingredients 1 broiler/fryer chicken, cut into 8 pieces 2 cups low fat buttermilk 2 tablespoons kosher salt 2 tablespoons Hungarian paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper Flour, for dredging Vegetable shortening, for frying

Directions Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.) Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

99

Stuffed Lobster Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: --

Serves: 4 servings

Ingredients 2 (1 1/2-pound) lobsters Fresh herbs: parsley, rosemary, thyme 4 tablespoons of butter 1/2 onion, diced 1 teaspoon lemon zest 2 tablespoons sliced scallions 2 handfuls crumbled buttery crackers Extra-virgin olive oil, for brushing and drizzling

Directions Preheat oven to 450 degrees F. Place lobsters in pan and chill in freezer for 15 to 20 minutes. Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking. Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat. Move claws to pan and roast for 4 minutes. Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed. Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque. Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping. *Smooth river rocks are available from your local landscape company

Printed from FoodNetwork.com on Thu May 05 2011

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100

City Ham Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -6 hr 0 min

Level: -Serves: 10 to 15 portions, depending o

Ingredients 1 city style (brined) ham, hock end* 1/4 cup brown mustard 2 cups dark brown sugar 1-ounce bourbon (poured into a spritz bottle) 2 cups crushed ginger snap cookies

Directions Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.) Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Heat oven to 350 degrees F. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the roast rest for 1/2 hour before carving. *Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".

Printed from FoodNetwork.com on Thu May 05 2011

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101

Country Ham Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

48 hr 0 min -4 hr 30 min

Level: --

Serves: 20 portions

Ingredients 1 country (dry cured) ham 1 liter Dr. Pepper 1 cup sweet pickle juice, optional

Directions Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw. (If this idea makes you eye your first aid kit, ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens ever had.) Place ham in cooler and cover with clean water. (As long as it's not too dirty you can use what southerners call the "hose pipe"). Stash the cooler in the bushes. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time. Preheat oven to 400 degrees F. Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours. Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total). Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls. Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.

Printed from FoodNetwork.com on Thu May 05 2011

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102

Angel Food Cake Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -35 min

Level: Intermediate

Serves: 10 to 12 servings

Ingredients 1 3/4 cups sugar 1/4 teaspoon salt 1 cup cake flour, sifted 12 egg whites (the closer to room temperature the better) 1/3 cup warm water 1 teaspoon orange extract, or extract of your choice 1 1/2 teaspoons cream of tartar

Directions Preheat oven to 350 degrees F. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). Cool upside down on cooling rack for at least an hour before removing from pan. Cook's Note: Since they're easier to separate use the freshest eggs you can get.

Printed from FoodNetwork.com on Thu May 05 2011

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103

Pot Roast Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min -4 hr 0 min

Level: --

Serves: 3 to 6 servings

Ingredients 1 (2-pound) blade cut chuck roast 2 teaspoons kosher salt 2 teaspoons cumin Vegetable oil 1 medium onion, chopped 5 to 6 cloves garlic, smashed 1 cup tomato juice 1/3 cup balsamic vinegar 1 cup cocktail olives, drained and broken 1/2 cup dark raisins

Directions Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Printed from FoodNetwork.com on Thu May 05 2011

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104

Aunt Verna's Orange Cake Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -20 min

Level: --

Serves: 6 to 8 servings

Ingredients 1 cup orange blossom honey 4 large eggs 1 tablespoon orange zest 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 pinch baking soda Butter, for greasing

Directions Preheat oven to 350 degrees F. In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

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105

Honey Mustard Dressing Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: --

Serves: 4 to 6 servings

Ingredients 5 tablespoons medium body honey (sourwood is nice) 3 tablespoons smooth Dijon mustard 2 tablespoons rice wine vinegar

Directions Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

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106

Honey Plums Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -8 min

Level: --

Serves: 5 servings

Ingredients 1/2-3/4 cup wildflower honey 10 slightly underripe plums, stones removed, quartered (the plums not the stones)

Directions Cover the bottom of a saute pan with honey. Place over low heat to warm the honey. Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy. Serve with ice cream.

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107

Sweet and Sour Dessert Sauce Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

1 min ---

Level: --

Serves: 6 servings

Ingredients 1/4 cup light honey (alfalfa or any wildflower honey will do nicely) 1 cup sour cream

Directions Place honey in a heavy stainless steel bowl and place over low heat for just a few seconds to "loosen" it up a bit. Remove from the heat and whisk in the sour cream. Serve over anything, from pound cake to fruit. It's darned near universal. Note: These amounts can be adjusted to your personal taste.

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108

40 Cloves and a Chicken Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -1 hr 30 min

Level: Intermediate

Serves: 6 servings

Ingredients 1 whole chicken (broiler/fryer) cut into 8 pieces 1/2 cup plus 2 tablespoons olive oil 10 sprigs fresh thyme 40 peeled cloves garlic Salt and pepper

Directions Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

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109

Vlad's Very Garlicky Greens Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -5 min

Level: Intermediate

Serves: 4 servings

Ingredients 5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced Enough olive oil to cover the bottom of a wide saute pan 4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded Salt and freshly ground black pepper

Directions Place saute pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sauteed for a mild garlic flavor. If you're looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately. If you're looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can. Serve as a side dish or toss with pasta and serve as a main course.

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110

Mayonnaise Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: Intermediate

Serves: 9 fluid ounces

Ingredients 1 egg yolk* 1/2 teaspoon fine salt 1/2 teaspoon dry mustard 2 pinches sugar 2 teaspoons fresh squeezed lemon juice 1 tablespoon white wine vinegar 1 cup oil, safflower or corn

Directions In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week. RAW EGGS *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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111

Party Mayonnaise Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Intermediate

Serves: 2 1/2 cups

Ingredients 2 tablespoons white wine vinegar 2 tablespoons lime juice 1 egg yolk* 1 whole egg* 1 teaspoon fine grain salt 1 teaspoon dry mustard 1/4 teaspoon sugar Scant 2 cups safflower or corn oil (2 cups minus 2 to 3 tablespoons 2 to 3 tablespoons chile oil

Directions Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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112

Fruit Tart Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -20 min

Level: Easy

Serves: 2 servings

Ingredients 1 sheet puff pastry, thawed Sugar, for dusting 1 Granny Smith apple, peeled, cored, and quartered 1 tablespoon lemon juice Apricot jam

Directions Preheat oven to 400 degrees F. Crimp seams of puff pastry together with fingertips. Dust both sides of pastry with sugar. Using a rolling pin, roll pastry in each direction to close seams. Using a sharp pizza cutter (and tracing a small plate) cut out 2 circles of pastry. Place pastry circles on a chilled sheet pan and let cool in the refrigerator for a few minutes. Using a vegetable peeler cut wafer thin apple slices. Put apple slices in lemon-juice-spiked water. Flip pastry circles over on the sheet pans and poke them with a fork to provide an outlet for steam. Put parchment paper on the pan underneath the pastry circles. Sprinkle pastry with sugar and arrange apple slices on top. Bake in the middle of the oven for 15 to 20 minutes. Poke the crust; if it feels soft it needs more time in the oven. Microwave some apricot jam for 30 seconds. Dab (don't brush) the jam on the tarts. Cool tarts at least 4 hours and seal in a resealable plastic bag. Serve at room temperature or heat in the microwave and top with ice cream.

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113

Salmon Turnovers Recipe courtesy Alton Brown

This recipe serves as a rough guideline, as you can fill these turnovers with whatever ingredients you have on hand. Prep Time: Inactive Prep Time: Cook Time:

15 min -30 min

Level: Intermediate

Serves: 4 servings

Ingredients 1 sheet puff pastry Flour, for dusting 1 can boneless, skinless, salmon 1/2 cup Sauteed mushrooms 1 to 2 tablespoons sour pickle relish 1 cup cooked white, brown or fried rice 2 to 3 chopped scallions 1 tablespoon parsley leaves, chopped Salt and pepper 1 egg beaten with 2 tablespoons water

Directions Preheat oven to 400 degrees F. Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares. In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.

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114

Stacked Puff Pastry with Cherries Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -1 hr 0 min

Level: Intermediate

Serves: 4 servings

Ingredients 2 sheets puff pastry, thawed 1 egg beaten with 2 tablespoons water 1 can pie cherries, drained 1/2 cup bread or cake crumbs

Directions Preheat oven to 400 degrees F. Cut 4 "walls" of puff pastry by cutting approximately 1-inch wide strips along each side of a sheet of puff pastry. Set "walls" aside. Poke the remaining "floor" of puff pastry with a fork to provide an escape for steam. Lightly apply the egg wash just inside the cut edges of the "floor". Stack "wall" pieces on top of "floor" piece placing the cut edge of the "walls" on the outside edge. Dab ends of "walls" with egg wash and fold long pieces over to form a square. Cut a 7 by 7-inch square out of the second sheet of puff pastry. Fold it in half and cut vents for steam along the fold. Shake bread or cake crumbs on drained cherries and let sit for 10 minutes. Spoon cherry mixture onto pastry "floor", using more than you may think necessary to compensate for the pastry puffing. Apply egg wash on "walls" avoiding the very edge. Lay vented "top" piece on top. Brush with egg wash. Bake in oven for 30 minutes. Reduce temperature to 350 degrees F and bake for another 30 minutes.

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115

Perfect Cup of Tea Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -2 min

Level: Easy

Serves: 4 servings

Ingredients 4 heaping teaspoons loose tea 4 cups water

Directions Place loose tea leaves into a warmed tea kettle. Pour heated water over loose tea leaves. Let steep. Strain tea and serve.

Notes *Note: For Oolong and Green tea, water should simmer at 200 degrees F. and 180 degrees F. *For Irish and English tea bring water to a full boil. *Black tea should soak for 3 to 5 minutes. Oolong tea should soak for 4 to 7 minutes. Green Tea should soak for 2 to 3 minutes.

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116

Sweet Tea Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 10 min 5 min

Level: Easy

Serves: 8 to 10 servings

Ingredients 1-ounce loose black tea 1 quart hot water 1 quart room temperature water

Simple Syrup: 5 cups sugar 3 cups cold water

Directions Infuse loose tea into hot water for 4 to 5 minutes. Strain tea into room temperature water. Sweeten with simple syrup if desired. For simple syrup, in a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 sliced lemons and a few sprigs of fresh mint. Remove from heat. Allow to cool 10 minutes and strain.

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117

Salsa Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 12 min 15 min

Level: --

Serves: 4 to 6 sersvings

Ingredients 6 Roma tomatoes, chopped 4 garlic cloves, minced 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos 1 red bell pepper, fine dice 1/2 red onion, fine chopped 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces 1 tablespoon olive oil 1 lime, juiced Chili powder, salt, and pepper, to taste Fresh scallions, cilantro or parsley, to taste

Directions In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion. Serve with tortilla chips.

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118

Spicy Pineapple Sauce Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min ---

Level: --

Serves: 4 to 6 servings

Ingredients 1 can pineapple chunks 1 habanero pepper, minced 4 fresh mint leaves, cut into chiffonade 1 cup corn oil 2 large corn tortillas, cut into wedges 1 cup sugar and cinnamon mixture

Directions In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint. In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels. Liberally dust warm corn wedges with sugar and cinnamon mixture. Serve pineapple salsa over ice cream with the fried corn tortillas.

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119

Cinnamon Cherry Heart Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -5 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 2 packages unflavored powdered gelatin 2 cups cherry flavored juice, (darker juice is the best) 2 teaspoons cinnamon extract

Directions Combine gelatin with one cup of the beverage and bloom for five minutes. In a small saucepan combine the remaining juice and extract and bring to a boil. Combine with gelatin mixture and stir to dissolve solids. Pour into heart shaped mold and refrigerate for four hours. Carefully unmold.

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120

Panna Cotta Brain with Cranberry Glaze Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -5 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 3 (12-ounce) cans evaporated milk 5 packages unflavored powdered gelatin 1 1/2 cups heavy cream 3/4 cup sugar 1 vanilla bean, split 1 teaspoon salt 2 ounces bourbon (optional) 2 cups cranberry juice

Directions Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes. In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set. For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set. Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.

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121

Sparkling Gingered Face Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -3 min

Level: Easy

Serves: 10 to 12 servings

Ingredients 1 (750 ml) bottle sparkling wine 9 packages unflavored powdered gelatin 5 cups ginger beer 3 tablespoons sugar

Directions In a non-reactive bowl, combine gelatin and champagne. Bloom for five minutes. In a small saucepan, bring ginger beer and sugar to a boil. Remove from heat and stir into gelatin mixture to dissolve. Pour into a 9-cup face mold. Refrigerate overnight to set.

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122

Spooky Edible Eyes Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min -5 min

Level: Easy

Serves: 8 servings

Ingredients 1 1/2 packages of unflavored powdered gelatin 1/2 cup low fat milk 1 cup water 3 tablespoons sugar 1/4 teaspoon coconut extract Oil, for lubricating molds Food coloring set (red, yellow, blue, and green)

Directions Combine one package of gelatin with the milk and bloom for five minutes. In a small saucepan, combine half a cup of water with the sugar and coconut extract and bring to a boil. Combine with the gelatin mixture and stir until all solids dissolve. Lubricate molds with oil and pour in gelatin mixture. Refrigerate for one hour. Gently tap and shake to unmold. For the iris, combine remaining gelatin with 1/4 cup of water and bloom for five minutes. In a small saucepan, bring the remaining water to a boil. Remove and gently stir into gelatin mixture until solids dissolve. Create the colors of your choice using the food coloring kit. Using an eyedropper, fill the indentation of the eyeballs with the colored gelatin. It will set within moments of contact with the cold gelatin. In a small ramekin, mix one drop of each color to create black for the pupil. Dip a toothpick into the black and paint the center of the iris. To achieve bloodshot eyes, use red food coloring and brush with a cotton swab around the base of each eyeball.

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123

Granola Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -1 hr 15 min

Level: Easy

Serves: 6 servings

Ingredients 3 cups rolled oats 1 cup slivered almonds 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil 3/4 teaspoon salt 1 cup raisins

Directions Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

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124

Haggis Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 12 min 5 hr 0 min

Level: Difficult Serves: Depends on how much you throw

Ingredients 1 sheep stomach 1 sheep liver 1 sheep heart 1 sheep tongue 1/2 pound suet, minced 3 medium onions, minced 1/2 pound dry oats, toasted 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 teaspoon dried ground herbs

Directions Rinse the stomach thoroughly and soak overnight in cold salted water. Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard. In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting. In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours. Serve with mashed potatoes, if you serve it at all.

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125

Overnight Oatmeal Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -9 hr 0 min

Level: Easy

Serves: 4 servings

Ingredients 1 cup steel cut oats 1 cup dried cranberries 1 cup dried figs 4 cups water 1/2 cup half-and-half

Directions In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours. Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

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126

Steel Cut Oatmeal Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -35 min

Level: Easy

Serves: 4 servings

Ingredients 1 tablespoon butter 1 cup steel cut oats 3 cups boiling water 1/2 cup whole milk 1/2 cup plus 1 tablespoon low-fat buttermilk 1 tablespoon brown sugar 1/4 teaspoon cinnamon

Directions In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring. Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

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127

Crepe Quiche Lorraine Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min 1 min 15 min

Level: Intermediate

Serves: 6 servings

Ingredients 2 teaspoons butter 1/2 cup yellow onion, sliced 4 strips cooked bacon, crumbled 8 eggs 12 ounces milk 1 teaspoon kosher salt 1 teaspoon fresh cracked pepper 6 ounces cheddar, shredded 6 savory crepes, recipe follows

Directions Preheat the oven to 350 degrees F. In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper. In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly into the cups. Pour the egg mixture into each cup so that all of the quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely set.

Savory Crepes: 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter 1/4 teaspoon salt 1/4 cup chopped herbs, spinach, or sun-dried tomatoes Butter, for coating the pan In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

128

Crepes Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min 1 min 20 min

Level: Intermediate

Serves: 17 to 22 crepes

Ingredients 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan

Directions In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. *Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

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129

Crepes Suzette Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 1 min 25 min

Level: Intermediate

Serves: 4 servings

Ingredients Sweet crepes, recipe follows 1/2 pound butter, softened 4 tablespoons sugar 4 ounces of your favorite liquor 4 scoops of vanilla ice cream

Directions Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.

Sweet Crepes: 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter 2 1/2 tablespoons sugar 1 teaspoon vanilla extract 2 tablespoons of your favorite liqueur Butter, for coating the pan In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

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130

Mushroom Crepe Cake Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 min 30 min

Level: Intermediate

Serves: 6 servings

Ingredients 1 cup diced yellow onions 3 tablespoons butter 2/3 pound shiitakes, stemmed and sliced thinly 1/3 pound creminis, 1/2 thinly sliced, 1/2 fine diced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces milk 1/2 cup mild white cheese, mozzarella or provolone, shredded Savory crepes, recipe follows 2 tablespoons chives, thinly sliced 1/4 cup Parmesan, shredded

Directions In a large saute pan, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the provolone and melt. The consistency we're looking for is similar to that of a potpie. On a buttered sheet pan layer two crepes. This way if the bottom one sticks you can still remove your "cake" from the pan. Spread a thin layer of the filling onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and spread more mushroom filling on top. Repeat this method until you are out of filling. Top with another crepe and sprinkle on Parmesan. Place under broiler until Parmesan is melted and golden brown. Place onto a cutting board and slice into wedges. Serve immediately.

Savory Crepes: 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter 1/4 teaspoon salt 1/4 cup chopped herbs, spinach, or sun-dried tomatoes Butter, for coating the pan In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling

131

Dry-Aged Standing Rib Roast with Sage Jus Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

35 min 3 min 4 hr 0 min

Level: Easy

Serves: 10 servings

Ingredients 1 (4-bone-in) standing rib roast, preferably from the loin end Canola oil, to coat roast Kosher salt and freshly ground pepper, to cover entire roast 1 cup water 1 cup red wine 4 fresh sage leaves

Directions Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days. Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 degrees F. Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved. Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve. Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.

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132

Bacon Vinaigrette with Grilled Radicchio Recipe Courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: Easy

Serves: 8 servings

Ingredients 1/4 cup extra-virgin olive oil 1/4 cup cider vinegar 2 tablespoons bacon drippings 1 tablespoon dark brown sugar 1 tablespoon prepared mustard 1 teaspoon salt 1 teaspoon freshly ground pepper 2 heads radicchio, quartered

Directions In a small non- reactive bowl combine all ingredients except radicchio. Whisk until emulsion is formed and reserve at room temperature. Place quartered radicchio onto a hot grill or grill pan. Cook on each side for approximately 2 minutes per side. You are looking to achieve slightly wilted edges. Remove from the grill and place onto a plate. Cover with a stainless steel bowl and allow steam to continue cooking radicchio for 5 minutes. Drizzle vinaigrette over radicchio wedges and serve immediately.

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133

Honey Mustard Cure Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min 3 min 15 min

Level: Easy

Serves: 1 pound cured pork belly

Ingredients 1 cup salt 1 cup sugar 2 ounces honey 3 tablespoons mustard powder 1 pound pork belly

Directions In a small bowl, combine salt and sugar. Spread honey evenly over pork belly, then coat with mustard. Spread the salt and sugar mixture generously over the mustard. Place into a re-sealable plastic bag and refrigerate for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

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134

Molasses Black Pepper Cure Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 3 min 15 min

Level: Easy

Serves: 1 pound cured pork belly

Ingredients 1 cup salt 3/4 cup sugar 2 ounces molasses 2 tablespoons coarse ground black pepper 1 pound pork belly

Directions In a small bowl, combine salt and sugar. Spread molasses evenly over pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a re-sealable plastic bag and refrigerate for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

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135

Red Pepper Brine Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 3 min 15 min

Level: Easy

Serves: 1 pound brined pork belly

Ingredients 1 cup cider vinegar 1 medium jalapeno, split 1 teaspoon red chile flakes 1 cup salt 11/2 cups brown sugar 1 cup honey 1/2 gallon water 1 pound pork belly

Directions In a large saucepot, bring the first six ingredients to a simmer. Cook until all of the solids are dissolved. Add water and submerge pork belly. Remove from the heat and place in the refrigerator for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

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136

Scrap Iron Chef's Bacon Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 3 min 6 hr 0 min

Level: Difficult Serves: approximately 4 pounds of bacon

Ingredients 1 cup sugar 1 cup salt 8 ounces molasses 1/2 gallon (2 quarts) water 1/2 gallon (2 quarts) apple cider 2 tablespoons course ground black pepper 1 (5 pound) piece raw pork belly from the loin-end

Directions In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F. Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days. After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

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137

Soy Honey Brine Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min 3 min 15 min

Level: Easy

Serves: 1 pound brined pork belly

Ingredients 1 cup soy sauce 11/2 cups honey 1/4 cup salt 1/2 gallon apple juice 1 pound pork belly

Directions In a large saucepot, simmer first three ingredients until solids are dissolved. Add apple juice and submerge pork belly in mixture. Place in the- refrigerator for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

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138

Baba Ghannouj Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -30 min

Level: Easy

Serves: 1 cup

Ingredients 1 eggplant 2 cloves garlic 2 ounces fresh lemon juice 2 tablespoons tahini 1/2 bunch parsley, leaves only Salt and pepper

Directions Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes. Remove eggplant from the grill and let cool. Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

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139

Eggplant Pasta Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

40 min -10 min

Level: Difficult

Serves: 4 servings

Ingredients 2 medium-large eggplants Kosher salt, for purging 4 tablespoons olive oil 1 teaspoon garlic, minced 1/2 teaspoon chile flakes 4 small tomatoes, seeded and chopped 1/2 cup cream 4 tablespoons basil chiffonade 1/4 cup freshly grated Parmesan Freshly ground pepper

Directions Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta. In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

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140

Eggplant Steaks Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -10 min

Level: Easy

Serves: 4 servings

Ingredients 1/4 cup Worcestershire sauce 1/4 cup thick steak sauce 1/2 cup olive oil 2 tablespoon honey 2 teaspoons apple cider vinegar Kosher salt and fresh ground pepper 8 (1/2-inch) eggplant slices, purged with salt 1 cup grated Parmesan 3 tablespoons chopped parsley, optional

Directions In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper. Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.

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141

Savory Cheesecake Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 4 min 2 hr 10 min

Level: Easy

Serves: 8 to 10 servings

Ingredients 24 ounces cream cheese 3 tablespoons cornstarch 1 teaspoon salt 4 ounces sour cream 2 large eggs 6 ounces smoked trout, diced 1/3 cup chopped chives

Crust: 3 ounces melted butter 1 egg white 1 1/2 cups crushed bagel chips

Directions Preheat the oven to 350 degrees F. In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F. In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.

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142

Sour Cream Cheesecake Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min 6 min 2 hr 0 min

Level: Intermediate

Serves: 8 to 10 servings

Ingredients Crust:

33 graham cracker squares, crumbled 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan 1 tablespoon sugar

Filling: 20 ounces cream cheese 1 1/4 cups sour cream 1 cup sugar 1 tablespoon vanilla extract 2 eggs 3 yolks 1/3 cup heavy cream

Directions Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides. In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides. In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl. In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust. Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving. When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake. To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

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143

Squid Vicious Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -5 min

Level: Intermediate

Serves: 2 entree servings

Ingredients 1/2 pound squid tentacles and tubes 1 tablespoon soy sauce 2 teaspoons cornstarch 1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste) 1 teaspoon balsamic vinegar 2 teaspoons sesame oil 1/2 teaspoon thinly sliced garlic 1/4 teaspoon minced ginger 2 dried arbol chiles 1/3 cup medium dice sweet onion 1/4 cup torn-into-strips oyster mushrooms 1/3 cup medium dice red bell pepper Freshly ground white pepper

Directions On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size. In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch. In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.

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144

Cocoa Brownies Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -1 hr 0 min

Level: Easy

Serves: 16 brownies

Ingredients Soft butter, for greasing the pan Flour, for dusting the buttered pan 4 large eggs 1 cup sugar, sifted 1 cup brown sugar, sifted 8 ounces melted butter 11/4 cups cocoa, sifted 2 teaspoons vanilla extract 1/2 cup flour, sifted 1/2 teaspoon kosher salt

Directions Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

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145

Cocoa Syrup Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -15 min

Level: Easy

Serves: 5 cups

Ingredients 1 1/2 cups water 3 cups sugar 1 1/2 cups Dutch-processed cocoa 1 tablespoon vanilla extract 1/4 teaspoon kosher salt 2 tablespoons light corn syrup

Directions In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!

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146

Hot Cocoa Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 5 1/2 cups dry mix

Ingredients 2 cups powdered sugar 1 cup cocoa (Dutch-process preferred) 2 1/2 cups powdered milk 1 teaspoon salt 2 teaspoons cornstarch 1 pinch cayenne pepper, or more to taste Hot water

Directions Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water. Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

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147

Butternut Dumplings with Brown Butter and Sage Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min -1 hr 15 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients 1 1/2 small butternut squash, halved and seeded 4 medium baking (russet) potatoes, pierced 1 egg 11/2 tablespoons kosher salt 1 pinch nutmeg 11/2 cups all-purpose flour, plus additional, for dusting Oil 1 bunch sage, leaves chiffonade 8 tablespoons unsalted butter 1/2 cup grated Parmesan

Directions Preheat oven to 375 degrees F. On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour. Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist. Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer. In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath. Drain off the water and toss in a little oil. Store loosely in containers until ready to use. To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.

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148

Pumpkin Bread Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -1 hr 15 min

Level: Easy Serves: 1 loaf or 1 1/2 dozen small muffins

Ingredients 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 3 cups shredded fresh pumpkin 1 cup toasted pumpkin seeds

Directions Preheat the oven to 325 degrees F. Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

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149

Squash Soup Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -40 min

Level: Easy

Serves: 4 servings

Ingredients 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash Melted butter, for brushing 1 tablespoon kosher salt, plus 1 teaspoon 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon 3 cups chicken or vegetable stock 4 tablespoons honey 1 teaspoon minced ginger 4 ounces heavy cream 1/4 teaspoon nutmeg

Directions Preheat the oven to 400 degrees F. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

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150

Baked Macaroni and Cheese Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -45 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper

Topping: 3 tablespoons butter 1 cup panko bread crumbs

Directions Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.

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151

Next Day Mac and Cheese "Toast" Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -5 min

Level: Easy

Serves: varies according to amount of

Ingredients Leftover baked macaroni and cheese, refrigerated for at least overnight 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne 1 egg beaten with 2 ounces water 1 cup panko bread crumbs Oil for deep frying, preheated to 375 degrees

Directions Cut refrigerated macaroni and cheese into slices or bite size pieces. Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

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152

Stove Top Mac-n-Cheese Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -25 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 1/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1/2 teaspoon hot sauce 1 teaspoon kosher salt Fresh black pepper 3/4 teaspoon dry mustard 10 ounces sharp cheddar, shredded

Directions In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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153

Clam Chowder Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -20 min

Level: Intermediate

Serves: 4 large servings

Ingredients 3 ounces salt pork, finely diced 1 1/2 cups small diced yellow onion 6 cups small diced baking potatoes, like russets 2 cups milk 1 (6.5 ounce) can clams, drained, juice reserved 12 Little Neck clams Kosher salt and freshly ground pepper Chopped fresh parsley, for garnish Sour cream, for garnish Grape tomatoes, halved, for garnish

Directions In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper. In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings. Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.

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154

Clams on the Half Shell with Fresh Mayonnaise Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -5 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 24 littleneck clams, steamed Mayonnaise, recipe follows

Directions Serve one teaspoon mayonnaise on top of chilled clams on the half shell. For variations, add 1 tablespoon of any of the following ingredients: roasted garlic, basil chiffonade, chopped chipotle peppers, finely diced roasted red peppers, or prepared horseradish to one cup of mayonnaise.

Mayonnaise: 2 teaspoons freshly squeezed lemon juice 1 tablespoon champagne vinegar 1 egg yolk* 1/2 teaspoon table salt 1/2 teaspoon dry mustard 2 pinches sugar 1 cup oil, safflower or corn In a bowl, combine lemon juice and champagne vinegar. In a separate glass bowl, whisk together egg yolk and dry ingredients. Add half of the lemon juice mixture to the dry ingredients. Mix well before adding any oil. Begin adding oil, a little at a time, until it is incorporated into the emulsion. The color should lighten once 1/4 of the oil is emulsified. Then add the oil in a slow constant stream, whisking continuously. After 3/4 of the oil is incorporated, add the rest of the lemon juice mixture. Continue to whisk until all of the oil is incorporated. Leave at room temperature for 1 hour. Refrigerate, covered, for up to 1 week. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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155

Radonsky for the New Millenium Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -5 min

Level: Easy

Serves: 4 servings

Ingredients 24 Little Neck clams 1/4 cup flour 1/4 cup seasoned bread crumbs 1 tablespoon Parmesan, grated 1/4 teaspoon kosher salt 1/4 teaspoon fresh pepper 3 tablespoons bacon fat 1 tablespoon chopped fresh parsley Malt vinegar

Directions Half shell the clams and set them aside. Mix the flour, bread crumbs, Parmesan, salt, and pepper. In a large pan over high heat, render the bacon fat. Sprinkle a generous coating of the flour mixture over all the clams and carefully place them flesh side down, using a spoon, into the fat. Cook for about two minutes and remove to serving plates flesh side up. Top them with fresh parsley and malt vinegar.

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156

Cold-Fashioned Potato Salad Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

35 min 9 min 15 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 2 1/2 pounds red potatoes, large diced 3 tablespoons cider vinegar 3/4 cup mayonnaise (homemade if possible) 1 teaspoon mustard powder 1/4 cup chopped parsley 1 tablespoon chopped fresh tarragon 1/2 tablespoon very thinly sliced garlic 3 tablespoons fine chopped cornichons 1/2 cup small dice red onion 1/2 cup thinly sliced celery 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight. In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

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157

Leftover Baked Potato Soup Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -20 min

Level: Easy

Serves: : 4 servings

Ingredients 3 tablespoons butter 1 1/2 cups finely diced leeks 1 1/2 tablespoons minced garlic 6 cups chicken stock, hot 4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer 1 1/2 cups buttermilk 1/2 cup sour cream 1/2 cup freshly grated Parmesan 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground pepper 2 tablespoons Sherry vinegar 1/4 cup minced chives

Directions In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine. In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar. Ladle into bowls and garnish with chives.

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158

Potato Roesti Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -50 min

Level: Easy

Serves: 4 servings

Ingredients 1 pound Yukon gold potatoes, chilled and shredded 1/4 pound onions, shredded 4 teaspoons vegetable oil 4 tablespoons unsalted butter Kosher salt and freshly ground pepper

Directions Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts. In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

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159

Chimney Tuna Loin Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -3 min

Level: Easy

Serves: 4 servings

Ingredients 1/2 cup dark soy sauce 1/2 cup honey 1/4 cup dry wasabi powder 2 pounds tuna loin, cut into 2 pieces 1/2 cup sesame seeds 2 tablespoons peanut oil

Directions In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade. On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat. Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.

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160

Clotted Cream Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min 8 min --

Level: Easy

Serves: 1 cup

Ingredients 2 cups pasteurized (not ultra-pasteurized) cream

Directions Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

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161

Frozen Strawberries Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 4 min --

Level: Intermediate

Serves: 1 quart frozen berries

Ingredients 1 quart strawberries, de-stemmed 1 (3 pound) block dry ice

Directions Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours. Break your dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer.

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162

Macerated Strawberries Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min 2 min --

Level: Easy

Serves: 4 servings

Ingredients 2 pints medium size strawberries, hulled and sliced 1 (750 milliliter) bottle red wine 1/4 cup orange blossom honey 1 teaspoon finely chopped lemon zest 1 teaspoon ground black pepper 1/2 cup sugar

Directions In a bowl combine all ingredients. Let stand in refrigerator for 2 hours

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163

Strawberry Pudding Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 10 min --

Level: Intermediate

Serves: 4 servings

Ingredients Macerated Strawberries, recipe follows 16 slices stale potato bread 1 tablespoon butter, room temperature

Directions Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out. Butter 1 side of 4 of the bread rounds. Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread. Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream.

Macerated Strawberries: 1 pint medium size strawberries, hulled and sliced 1/2 (325 milliliters) bottle red wine 1/8 cup orange blossom honey 1/2 teaspoon finely chopped lemon zest 1/2 teaspoon ground black pepper 1/4 cup sugar In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Yield: 4 servings

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164

Artichoke Pasta Salad Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -12 min

Level: Easy

Serves: 4 servings

Ingredients 4 cups cooked bow tie pasta, cooled 2 tablespoons red wine vinegar 3 tablespoons herb oil, recipe follows 1 cup grape tomatoes, split 2 tablespoons thinly sliced fresh basil 1 tablespoon chopped fresh oregano 1 cup roughly chopped roasted chicken 1 cup roughly chopped marinated artichokes Salt Freshly ground black pepper

Directions In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.

Herb Oil: 1/2 bunch parsley 1/2 cup packed fresh basil 1/2 bunch fresh thyme 1/2 cup packed fresh oregano 1/2 orange, zested 1 whole dried arbol chile 1 teaspoon whole black pepper corns 2 cups canola oil 1 cup extra-virgin olive oil In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container. Yield: 2 cups

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165

Broiled Chokes Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -12 min

Level: Easy

Serves: 4 servings

Ingredients 8 whole artichokes Acidulated water: 6 cups water with juice of 4 lemons 1/4 cup olive oil 2 teaspoons kosher salt 1 teaspoon fresh ground pepper Herb oil, optional, recipe follows

Directions Preheat oven to broil setting. Cut the top 1/4 off the choke and snap off the outer leaves until you reach pale green, soft leaves. Using a spoon, remove the hairy choke from the center and discard. Immediately plunge in acidulated water to avoid discoloration. Repeat with remaining artichokes. Drain the artichokes and spin to dry. Toss in a bowl with oil, and season with salt and pepper. Lay the chokes out on a sheet pan lined with foil and place on the lower rack of the oven, and broil for 5 to 6 minutes. Flip the artichokes and return to the oven for 3 minutes. Eat as they are or marinate in herb oil for up to 2 days.

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166

Herb Oil Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -5 min

Level: Easy

Serves: 2 cups

Ingredients 1/2 bunch parsley 1/2 cup packed fresh basil 1/2 bunch fresh thyme 1/2 cup packed fresh oregano 1/2 orange, zested 1 whole dried arbol chile 1 teaspoon whole black pepper corns 2 cups canola oil 1 cup extra-virgin olive oil

Directions In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

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167

Fresh Yogurt Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: Intermediate

Serves: 1 quart

Ingredients 1 quart 2-percent milk 1/2 cup powdered milk 1 to 2 tablepoons honey 1/2 cup plain yogurt, room temperature

Directions Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture. Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible. After fermentation is complete place into the refrigerator overnight.

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168

Herb Spread Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min ---

Level: Easy

Serves: 1 cup

Ingredients 1 tablespoon plus 2 teaspoons roasted, mashed garlic (about 12 cloves) 1 tablespoon plus 2 teaspoons picked and finely chopped thyme 2 1/4 teaspoons fresh squeezed lemon juice 1 quart plain yogurt 1/2 teaspoon Worcestershire sauce Salt and pepper

Directions (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley) In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours. Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.

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169

Lemon-Ginger Frozen Yogurt Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min ---

Level: Easy

Serves: 1 quart

Ingredients 8 cups plain yogurt 1/2 cup light corn syrup 3/4 cup granulated sugar 3 tablespoons fresh lemon juice 2 teaspoons finely grated lemon peel 1 tablespoon minced fresh ginger 1/4 cup sliced crystallized ginger

Directions Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth. In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

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170

Tarragon Yogurt Sauce Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: Easy

Serves: 4 servings

Ingredients 2 tablespoons olive oil 1/2 cup finely chopped onion 1 1/2 teaspoon finely minced garlic 2 tablespoons cornstarch 1 cup chicken stock 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 tablespoons dried tarragon 1 cup plain fresh yogurt, recipe follows

Directions Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent. Stir 2 tablespoons cornstarch into 2 tablespoons chicken stock to make a slurry. Add the remaining chicken stock to the onion/garlic mixture and bring to simmer. Add the slurry and bring to boil. When the mixture comes to a boil, remove from the heat. Add the salt, pepper, tarragon, and yogurt and heat until warmed through, but do not boil, about 1 minute.

Fresh Yogurt: 1 quart 2-percent milk 1/2 cup powdered milk 1 to 2 tablespoons honey 1/2 cup plain yogurt, room temperature Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture. Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible. After fermentation is complete place into the refrigerator overnight. Yield: 1 quart

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171

Thousand Island Dressing Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min ---

Level: Easy

Serves: 2 cups

Ingredients 1 cup plain yogurt 2 tablespoons vegetable oil 2 tablespoons tomato sauce 2 teaspoons lemon juice 2 teaspoons mustard powder 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup finely chopped onion 1 tablespoon sweet relish 1 tablespoon finely chopped green olives 1 jalapeno, finely chopped

Directions In a bowl combine yogurt, vegetable oil, tomato sauce, lemon juice, mustard powder, sugar, salt, and pepper. Whisk together until blended. Add onion, sweet relish, olives, and jalapeno and whisk to combine evenly. Chill 1 hour.

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172

Yogurt Cheese Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: --

Serves: Approximately 1 quart

Ingredients 2 quarts plain yogurt

Directions Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.

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173

Cheese Souffle Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -35 min

Level: Difficult

Serves: 5 servings

Ingredients Butter, room temperature, for greasing the souffle 2 tablespoons grated Parmesan 1 1/2 ounces (3 tablespoons) butter 3 tablespoons flour 1 teaspoon dry mustard 1/2 teaspoon garlic powder 1/8 teaspoon kosher salt 1 1/3 cups milk, hot 4 large egg yolks (2 1/2 ounces by weight) 6 ounces sharp Cheddar 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water) 1/2 teaspoon cream of tartar

Directions Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes. Preheat oven to 375 degrees F. In a small saucepan, heat the butter. Allow all of the water to cook out. In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat. In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated. In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently. Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

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174

Stuffed Tomatoes Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 1 min 15 min

Level: Intermediate

Serves: 6 servings

Ingredients 1 cup dried morel mushrooms 1 cup dried chanterelle mushrooms 1 cup dried shiitake mushrooms 1 cup warm water 3 cups white wine 6 medium tomatoes, cored, seeded plus 1 tomato, chopped 1/2 teaspoon salt 2 tablespoons olive oil 2 tablespoons minced shallots 1 tablespoon minced garlic 1 cup finely diced onion 1 1/4 cup panko crumbs (Japanese) 1/4 teaspoon pepper 3 1/2 ounces goat cheese, room temperature 1 tablespoon chopped fresh parsley leaves

Directions Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat. Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.

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175

TBL Panzanella Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 4 cups French bread cut into 1-inch cubes and dried overnight 6 slices bacon, cooked, chopped, drippings reserved 2 cups halved grape tomatoes 2 tablespoons oil, for searing 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes 2 cups chopped romaine lettuce

Vinaigrette: 1/4 cup red wine vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil 1 tablespoon chiffonade mint 1 tablespoon chiffonade basil

Directions Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside. Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified. Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.

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176

Tomato Sauce Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -2 hr 30 min

Level: Easy

Serves: 4 cups

Ingredients 20 Roma tomatoes, halved and seeded 1/4 cup olive oil 1/2 teaspoon kosher salt 1 teaspoon pepper 1 cup finely diced onion 2 teaspoons minced garlic 1 tablespoon finely chopped oregano leaves 1 tablespoon finely chopped thyme leaves 1 cup white wine

Directions Preheat oven to 325 degrees F. In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

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177

Good Brew Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min 24 min 1 hr 25 min

Level: Easy

Serves: 5 gallons

Ingredients 4 gallons plus 1 pint spring water 1 (7-pound) bag of ice 1/2 pound crystal grain, milled 7 pounds light liquid malt extract 1-ounce Cascade hops 1 3/4 ounces Kent Goldings hops 1/2 teaspoon Irish moss 1 vial British Ale yeast 3/4 cup Priming sugar, boiled with 1 pint water for 5 minutes

Hardware: 1 large pot that will hold at least 3 gallons water Probe thermometer Colander Metal mesh strainer Cheesecloth 2 (7-gallon) fermenters, 1 with a spigot and 1 with an air lock 6 feet of plastic tubing that will fit the spigot Bottling tube 2 cases plus a couple of bottles of 20-ounce Grolsh style bottles Bottle brush Long metal spoon Unscented household bleach

Directions It is very important to sterilize all equipment that will come into contact with the beer. Also the hops, yeast, and Irish moss need to be kept refrigerated until use. Begin by sterilizing your equipment that you will use to boil the mash; the pot, metal spoon, probe of the probe thermometer, colander and strainer, including the fermenter. To sterilize everything put 2 ounces of non-scented household bleach and 3 to 4 gallons of water into the fermenter. Place other smaller items in the solution to soak. The items that are too large to fit into the fermenter can be sterilized by pouring the solution in the fermenter into and over these items and then thoroughly rinsing all equipment, including the fermenter. After sterilization is complete you can begin brewing beer by adding 2 gallons of spring water as well as the 1/2 pound milled grain to your pot and turn the burner on to medium high. Place the probe thermometer into the pot and set the temperature to 155 degrees, once the liquid reaches 155 degrees set a timer for 30 minutes. In the meantime soak the container of liquid malt extract in warm water; it will aid in removing it from the container. After the grain has cooked for 30 minutes add 1 gallon of water and the liquid malt extract and bring to a boil stirring so that the extract does not burn on the bottom until dissolved. The liquid will foam up to the top; when it does this, turn the heat off and let it settle then turn the heat back on and bring to a boil. Let it foam again and turn the heat off, let it settle and turn the heat back on and add the hops. Add 1-ounce of the Cascade hops and 3/4-ounce of Kent goldings hops and boil for 10 minutes. Next add 1/2 teaspoon Irish moss and boil for 5 minutes. Now add the last hops, 1-ounce Kent Goldings, cover, turn off the heat and let sit for 5 minutes. Meanwhile put the last gallon and 1 pint of water as well as the bag of ice into the fermenter and fit the top with the colander and mesh strainer. Strain the mash into the fementer and allow to cool to 80 degrees before pitching the yeast. Once the mash is cooled to 80 degrees it is now safe to add the yeast, shake the vial until the liquid is well mixed and then add to the fermenter. Cover with the lid and put airlock in place. Put into cool dark place to ferment for 7 to 10 days. Attach the siphon on the spigot and transfer beer from one fermenter to the second one. Add the sugar/water mixture. Bottle using the wand. Cap and place into a cool dark place for another 10 to 14 days. Open and enjoy.

178

Chicken Liver Mousse Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

45 min -15 min

Level: Intermediate

Serves: 1 batch

Ingredients 2 tablespoons butter 2 cups chopped onion 1 cup chopped tart apple 1 teaspoon chopped fresh thyme leaves 1 pound chicken livers, cleaned 1/4 teaspoon ground white pepper 1/2 teaspoon salt 1/4 cup brandy 1 cup heavy cream

Directions In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

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179

Guacamole Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 hr 0 min --

Level: Easy

Serves: 1 batch

Ingredients 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced

Directions In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. See more guacamole recipes

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180

Hot Spinach and Artichoke Dip Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -5 min

Level: Easy

Serves: 1 batch

Ingredients 1 cup thawed, chopped frozen spinach 11/2 cups thawed, chopped frozen artichoke hearts 6 ounces cream cheese 1/4 cup sour cream 1/4 cup mayonnaise 1/3 cup grated Parmesan 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder

Directions Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

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181

Onion Dip from Scratch Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -20 min

Level: Easy

Serves: 1 batch

Ingredients 2 tablespoons olive oil 1 1/2 cups diced onions 1/4 teaspoon kosher salt 1 1/2 cups sour cream 3/4 cup mayonnaise 1/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/2 teaspoon kosher salt

Directions In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

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182

Stuffed Grilled Pork Chops Recipe courtesy of Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min 12 min 12 min

Level: Intermediate

Serves: 4 servings

Ingredients 4 double thick bone-in loin end pork chops 1 cup salt 1 cup brown sugar 1 tablespoon black peppercorns 1 tablespoon mustard powder 2 cups cider vinegar, heated 1 pound ice cubes 1 1/2 cups cornbread, crumbled 2 tablespoons golden raisins 1/4 cup walnuts, roughly chopped 1/4 cup dried cherries, halved 1/4 cup buttermilk 1/2 teaspoon ground pepper 2 teaspoons fresh sage, thinly sliced 1/2 teaspoon kosher salt

Directions In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours. Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

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183

Funnel Cake Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: Easy

Serves: 10 cakes

Ingredients 1 cup water 3/4 stick butter (6 tablespoons) 1 tablespoon sugar 1/8 teaspoon salt 1 cup flour 1 cup eggs, about 4 large eggs and 2 whites Vegetable oil, for frying Powdered sugar, for topping

Directions Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

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184

Sweet or Savory Pate a Choux Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -30 min

Level: Difficult

Serves: 4 dozen bite-size cream puffs

Ingredients 1 cup water 3/4 stick butter (6 tablespoons) 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet) 1 teaspoon salt (for savory) 5 3/4 ounces flour 1 cup eggs, about 4 large eggs and 2 whites

Directions Preheat oven to 425 degrees F. Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

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185

Broccoli Casserole Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -1 hr 0 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 1/2 cup mayonnaise 1/2 cup plain yogurt 1 1/4 cup shredded sharp cheddar cheese 1/3 cup blue cheese dressing 2 eggs 1/2 teaspoon salt 1 1/2 teaspoon fresh ground black pepper Flavor Pack from Ramen 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water 12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter 1 package chicken flavored Ramen noodles, broken up

Directions Preheat oven to 350 degrees F. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

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186

Curry Chicken Pot Pie Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min -25 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 4 cups frozen vegetable mix, peas, carrots 1 to 2 tablespoons canola oil 3 tablespoons butter 1 cup chopped onion 1 cup chopped celery 1 1/2 cups low sodium chicken broth 1/2 cup milk 3 tablespoons flour 1 teaspoon curry powder 2 tablespoons dried parsley 1 teaspoon salt 1/2 teaspoon fresh ground pepper 2 cups cubed cooked chicken 1 package puff pastry

Directions Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

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187

Garlic Shrimp Casserole Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min 15 min 50 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 2 cups chicken stock 2 tablespoons cornstarch with 1 tablespoon water 1/2 cup heavy cream 1/2 teaspoon red pepper flakes 1 pint leftover rice 2 pints leftover garlic shrimp 3/4 cup toasted panko bread crumbs (Japanese bread crumbs)

Directions Preheat oven to 350 degrees F. In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.

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188

Ravioli Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -10 min

Level: Intermediate

Serves: 4 servings

Ingredients 1/4 recipe Alton Brown's Meatloaf, recipe follows 1 tablespoon balsamic vinegar 3 tablespoons grated Parmesan 1/2 teaspoon dry oregano Fresh pasta dough, recipe follows 1 egg mixed with 1 teaspoon water (eggwash)

For the browned butter for 10 raviolis: 2 tablespoons butter 1 tablespoon sliced sage

Directions In a bowl, combine the meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside Using the fresh pasta recipe, roll out your dough either by hand or by machine. After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles. In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer. In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute.

Good Eats Meat Loaf: 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground sirloin 18 ounces ground chuck 1 1/2 teaspoons kosher salt 1 egg In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Fresh Pasta: 3 cups all-purpose flour 2 large eggs 3 tablespoons water 1 teaspoon olive oil 1/2 teaspoon salt

189

Tortellini Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -5 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients 1/2 cup ricotta cheese 1/4 cup grated Parmesan 2 tablespoons chopped spinach 1 egg 1/4 teaspoon fresh ground black pepper 1 pinch freshly grated nutmeg Fresh pasta, recipe follows 1 egg mixed with 1/2 teaspoon water

Directions In a bowl combine all ingredients, except for the pasta and egg wash. Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini. In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.

Fresh Pasta: 3 cups all-purpose flour 2 large eggs 3 tablespoons water 1 teaspoon olive oil 1/2 teaspoon salt By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

By Food Processor: In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. Yield: 4 to 6 servings Preparation time: 5 minutes Cooking time: 3 to 5 minutes in boiling water Ease of Preparation: easy

190

Asian Slaw Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min ---

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 (3-inch) piece ginger, grated fine 1/2 cup rice wine vinegar 1 tablespoon soy sauce 1 lime, juiced 2 tablespoons sesame oil 1/2 cup peanut butter 1 head Napa cabbage, sliced thin 1 red bell pepper, julienne fine 1 yellow bell pepper, julienne fine 2 serrano chiles, minced fine 1 large carrot, grated fine with a peeler 3 green onions, cut on the bias, all of white part and half of the green 2 tablespoons chiffonade cilantro 2 tablespoons chiffonade mint 1/2 teaspoon ground black pepper

Directions In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

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191

Beet Slaw Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

35 min -45 min

Level: Easy

Serves: 6 to 8 servings

Ingredients Vinaigrette:

1/4 cup red wine vinegar 2 tablespoons honey 1/2 teaspoon black pepper 1/4 teaspoon salt 1/4 cup olive oil 6 ounces goat cheese, crumbled 2 tablespoons lemon juice 4 cups beets, boiled until tender, through a rouet, and pressed in paper towels 2 cups jicama, peeled and cut into sticks 3 cups fennel, cored, halved, and sliced with mandoline 1/4 cup grated onion 1 Asian pear, halved, cored, and sliced with a mandoline

Directions In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

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192

Coleslaw Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 3 min --

Level: Easy

Serves: 8 to 10 servings

Ingredients 1/2 head green cabbage, thinly sliced 1/2 head red cabbage, thinly sliced 1 carrot, thinly sliced 1/2 cup buttermilk 2 fluid ounces plain yogurt 2 fluid ounces mayonnaise 1 tablespoon pickle juice 1 teaspoon dry mustard 1 tablespoon chives, chopped Kosher salt, as needed 1/2 teaspoon fresh ground black pepper

Directions Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry. In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing. Yield: Preparation time: 3 hours and 30 minutes Easy of preparation: easy

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193

Marinated Slaw Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 3 min 1 min

Level: Easy

Serves: 8 servings

Ingredients 1/2 head Napa cabbage, shredded, salted, and rinsed 2 red bell peppers, thinly sliced 2 green bell peppers, thinly sliced 3/4 cup apple cider vinegar 1 tablespoon mustard seed 1 teaspoon celery seed 1 cup sugar

Directions Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar. In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving. Yield: Preparation time: Cooking time: 5 minutes Ease of preparation: easy

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194

Cocoa Whipped Cream Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -2 min

Level: Easy Serves: enough icing for a 2 layer, 9-inch cake

Ingredients 2 tablespoons water 1 teaspoon gelatin 2 cups heavy cream 1/2 cup Good Eats Cocoa Mix, recipe follows 1 teaspoon vanilla extract

Directions Place your mixing bowl and whisk into the refrigerator to chill. In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt. With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.

Good Eats Cocoa Mix: 2 cups powdered sugar 1 cup cocoa (Dutch-process preferred) 2 1/2 cups powdered milk 1 teaspoon salt 2 teaspoons cornstarch 1 teaspoon cayenne pepper, more as desired Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry. Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy

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195

Gold Cake Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -20 min

Level: Easy

Serves: 2 layers

Ingredients 3/4 cup butter flavored vegetable shortening, 140 grams 1 1/4 cup sugar, 300 grams 2 1/2 cups cake flour, sifted, 300 grams 3 teaspoons baking powder, 14 grams 1/4 teaspoon salt 8 egg yolks, beaten, 130 grams 3/4 cup milk, 180 grams 1 teaspoon vanilla

Directions Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside. Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well. Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.

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196

Buttercream Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -3 min

Level: Intermediate Serves: enough for 1 (2-layer) 9-inch

Ingredients 4 eggs, room temperature* 1/2 cup sugar 1/2 cup dark corn syrup 10 ounces butter, cubed and at room temperature

Directions In a large mixing bowl, whip the eggs until light and fluffy. In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture. Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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197

Ganache Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -5 min

Level: Easy

Serves: 1 1/2 cups

Ingredients 3 tablespoons corn syrup 6 ounces heavy cream 12 ounces dark chocolate, chopped into small pieces 1/2 teaspoon vanilla extract

Directions In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

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198

Writing Chocolate Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -3 min

Level: Easy

Serves: 1 cup

Ingredients 1 cup chocolate chips 2 teaspoons canola oil

Directions In a small bowl or measuring cup combine the chocolate chips and the oil. Heat in the microwave on high for 3 minutes. *Microwaves may vary in power so cooking time may vary.

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199

Beet Green Gratin Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -50 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 1 tablespoon butter 12 ounces sliced mushrooms 2 cloves garlic, minced 1 pound beet greens, cleaned and picked Kosher salt and fresh ground black pepper 4 egg yolks, beaten 1 cups ricotta 1/2 cup grated Parmesan 1/2 teaspoon salt 3/4 cup crumbled crackers (recommended: Ritz crackers)

Directions Preheat the oven to 375 degrees F. Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

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200

Glazed Baby Beets Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 5 min 20 min

Level: Easy

Serves: 4 to 5 servings

Ingredients 20 baby beets, scrubbed 2 cups apricot juice 3 tablespoons white balsamic vinegar 2 tablespoons honey

Directions In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.

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201

Pickled Beets Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 3 min 1 hr 15 min

Level: Easy

Serves: 2 (1-quart) jars

Ingredients Roasted Beets, recipe follows 1 large red onion, frenched 1 cup tarragon wine vinegar 1 1/2 teaspoons Kosher salt 1/2 cup sugar 1 cup water

Directions Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets: 6 medium beets, cleaned with 1-inch stem remaining 2 large shallots, peeled 2 sprigs rosemary 2 teaspoons olive oil Preheat oven to 400 degrees F. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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202

Braciole Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -45 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 3 cups tomato sauce 1 1/4 cups flavored croutons 1/3 cup grated Parmesan 2 eggs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 teaspoon finely chopped rosemary 1 teaspoon finely chopped thyme 1 clove garlic 1 pound flank steak, pounded to 1/4-inch thick Olive oil, for brushing Salt and pepper Vegetable oil, for searing

Directions Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat. In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste. Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine. In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan. Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.

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203

Fish Roll with Compound Butter Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min 1 hr 10 min 6 min

Level: Intermediate

Serves: 9 servings

Ingredients 2 thin salmon fillets 3 flounder fillets 8 sea scallops 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley Salt and pepper, for seasoning Canola oil, for brushing

Compound Butter: 4 ounces butter (1 stick), at room temperature 1 teaspoon dry parsley flakes 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper

Directions On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper. Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour. For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment. Preheat your broiler and place the oven rack 6-inches from the heating element. Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish. Serve with 1 slice of compound butter on each fish roll.

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204

Crab Cakes or Fritters Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -7 min

Level: Easy

Serves: 4 to 6 cakes, 16 fritters

Ingredients 1 cup lump or backfin crabmeat 1 cup special crabmeat (small pieces white crabmeat) 1/2 cup mayonnaise 1/2 teaspoon freshly ground black pepper 1/2 lemon, juiced 1 1/2 cups panko bread crumbs Vegetable oil, for frying

Directions If using a deep fryer, heat vegetable oil to 375 degrees F. In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

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205

Ghee Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

1 min -11 min

Level: Easy Serves: Slightly less than 1 pound of ghee

Ingredients 1 pound butter

Directions Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

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206

Marinated Crab Salad Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 4 hr 0 min --

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 cup olive oil 1 cup red wine vinegar 2 large garlic cloves, minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup chopped parsley, leaves 1/4 cup chopped fresh tarragon 1/2 pound cooked lump or back fin crabmeat 1/2 pound cooked special crabmeat 6 cups mixed greens 4 to 6 lemon wedges

Directions In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours. Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.

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207

Steamed Alaskan King Crab Claws Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -6 min

Level: Easy

Serves: 2 servings

Ingredients 6 Alaskan king crab claws, thawed 2 sprigs dill

Directions If necessary in order to fit in microwave, cut claws at joints. Wrap 3 claws at a time in a damp paper towel, along with 1 sprig of dill, and then wrap in plastic wrap. Place wrapped claws in microwave 1 package at a time and cook on high for 2 minutes. Remove and unwrap carefully. Serve immediately.

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208

Pulled Pork Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 13 hr 0 min 11 hr 0 min

Level: Easy

Serves: 8 to 10 servings

Ingredients Brine:

8 ounces or 3/4 cup molasses 12 ounces pickling salt 2 quarts bottled water 6 to 8 pound Boston butt

Rub: 1 teaspoon whole cumin seed 1 teaspoon whole fennel seed 1 teaspoon whole coriander 1 tablespoon chili powder 1 tablespoon onion powder 1 tablespoon paprika

Directions Video: Watch Alton make this recipe Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal. Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika. Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application. Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

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209

Frittata Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: Easy

Serves: 6 servings

Ingredients 6 eggs, beaten 1-ounce Parmesan, grated 1/2 teaspoon black pepper Pinch salt 1 teaspoon butter 1/2 cup chopped roasted asparagus 1/2 cup chopped country ham 1 tablespoon chopped parsley leaves

Directions Preheat oven to broil setting. In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

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210

Omelet Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min 5 min 5 min

Level: Intermediate

Serves: 1 serving

Ingredients 3 eggs, warmed in hot water for 5 minutes Pinch salt 1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet 1/2 teaspoon fresh chopped chives

Directions Crack warm eggs into bowl, add salt, and blend with fork. Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add butter and brush around surface of pan. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let omelet sit in pan for 10 seconds without touching. Shake pan to loosen from pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with remaining butter and sprinkle with chives. Serve immediately.

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211

Omelet for a Crowd Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 5 min 20 min

Level: Intermediate

Serves: 4 servings

Ingredients 10 eggs, warmed for 5 minutes in hot water 1/4 cup water 2 heavy pinches salt 1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil) 4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet 1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach

Directions Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds. Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add 1 teaspoon butter and brush around surface of pan. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto 2/3 of surface of omelet. Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 teaspoon butter. Repeat process above for remaining 3 servings. Serve immediately.

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212

Blueberry Muffins Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min 10 min 25 min

Level: Easy

Serves: 12 muffins

Ingredients 12 1/2 ounces cake flour 1 teaspoon baking soda 2 teaspoons baking powder Heavy pinch salt 1 cup sugar 1/2 cup vegetable oil 1 egg 1 cup yogurt 1 1/2 cups fresh blueberries Vegetable spray, for the muffin tins

Directions Preheat oven to 380 degrees F. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries. Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

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213

English Muffins Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min 30 min 12 min

Level: Intermediate

Serves: 8 to 10 muffins

Ingredients 1/2 cup non-fat powdered milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon shortening 1 cup hot water 1 envelope dry yeast 1/8 teaspoon sugar 1/3 cup warm water 2 cups all-purpose flour, sifted Non-stick vegetable spray Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

Directions In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes. Preheat the griddle to 300 degrees F. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve. *Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

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214

Chicken Noodle Soup Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min -7 min

Level: Easy

Serves: 4 1/2 cups soup

Ingredients 4 cups chicken stock, home made or store bought 3/4 cup diced onion 3/4 cup diced celery 1 tablespoon minced garlic 2 ounces dried egg noodles, cooked to al dente 1/2 teaspoon finely chopped fresh tarragon leaves 2 teaspoons finely chopped fresh parsley leaves Lemon halves, for serving

Directions Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

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215

Chicken Stock Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 8 hr 0 min 6 hr 0 min

Level: Easy

Serves: 5 quarts

Ingredients 4 pounds chicken carcasses, including necks and backs 1 large onion, quartered 4 carrots, peeled and cut in 1/2 4 ribs celery, cut in 1/2 1 leek, white part only, cut in 1/2 lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley with stems 2 bay leaves 8 to 10 peppercorns 2 whole cloves garlic, peeled 2 gallons cold water

Directions Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

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216

Breakfast Sausage Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 1 hr 0 min 15 min

Level: Intermediate Serves: 2 pounds or 16 (2-inch) patties

Ingredients 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces 1/2 pound fat back, diced into 1/4-inch pieces 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons finely chopped fresh sage leaves 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon finely chopped fresh rosemary leaves 1 tablespoon light brown sugar 1/2 teaspoon fresh grated nutmeg 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes Special equipment: meat grinder

Directions Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

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217

Italian Sausage Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

50 min 4 hr 0 min 15 min

Level: Intermediate Serves: 2 pounds or 10 to 12 (4-inch) sausage links

Ingredients 1 1/2 teaspoons fennel seed 2 teaspoons kosher salt 1 1/2 teaspoons black pepper 1 tablespoon chopped parsley leaves 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces 5 feet of 36 millimeter collagen casings (do not allow to get wet at any time) Shortening, to lubricate nozzle of stuffer Special equipment: meat grinder with stuffing attachment or manual stuffer

Directions Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.

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218

Sirloin Steak Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

2 min 5 min 16 min

Level: Easy

Serves: 4 servings

Ingredients 1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick 2 teaspoons olive oil Salt and freshly ground black pepper

Directions Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

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219

Skirt Steak Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 1 hr 15 min 2 min

Level: Easy Serves: 8 servings as fajita meat or 4 as main course

Ingredients 1/2 cup olive oil 1/3 cup soy sauce 4 scallions, washed and cut in 1/2 2 large cloves garlic 1/4 cup lime juice 1/2 teaspoon red pepper flakes 1/2 teaspoon ground cumin 3 tablespoons dark brown sugar or Mexican brown sugar 2 pounds inside skirt steak, cut into 3 equal pieces Special equipment: blow dryer

Directions Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

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220

Ramen Shrimp Pouch Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -15 min

Level: Easy

Serves: 4 servings

Ingredients 2 packages Ramen noodles 1/2 cup dried mushrooms, chopped 20 large raw shrimp, peeled and deveined 1/2 cup finely chopped onion 1/2 cup sliced scallions 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 quart vegetable broth 1/2 cup mirin 1/4 cup soy sauce 4 teaspoons sesame oil Special equipment: 4 (18-inch) squares aluminum foil

Directions Preheat oven to 400 degrees F. Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid. In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

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221

Red Snapper en Papillote Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -30 min

Level: Easy

Serves: 4 servings

Ingredients 1 cup couscous 1 (2-pound) whole red snapper, cleaned, head on 2 teaspoons salt, plus pinch for couscous 1/2 teaspoon freshly ground black pepper 1 small bunch fresh oregano 1 small bunch fresh parsley 1 whole lemon, thinly sliced 1 cup thinly sliced red onion 2 teaspoons minced garlic 1 cup halved grape tomatoes 1 cup drained and quartered artichoke hearts 1/2 cup white wine 1 tablespoon butter

Directions Preheat oven to 425 degrees F. Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).

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222

Salmon Fillet en Papillote with Julienne Vegetable Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -5 min

Level: Easy

Serves: 1 servings

Ingredients 1/3 cup julienned fennel bulb 1/3 cup julienned leeks, white part only 1/3 cup julienned carrots 1/3 cup julienned snow peas 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon whole coriander seed, ground fine 1 (8-ounce) salmon fillet, pin bones removed 1 orange cut into wedges with white, pithy membrane removed 1 tablespoon dry vermouth

Directions Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

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223

Stone Fruit Pouches Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -10 min

Level: Easy

Serves: 4 servings

Ingredients 2 cups crushed gingersnaps 4 apricots, pit removed and cut into eighths 4 plums, pit removed and cut into fourths 4 tablespoons unsalted butter 2 tablespoons plus 2 teaspoons sugar Pinch salt 4 teaspoons lime zest 2 limes, juiced 4 teaspoons brandy

Directions Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

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224

Basic Cooked Wheat Berries Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min -50 min

Level: Easy

Serves: 4 cups

Ingredients 2 cups wheat berries 4 cups water 2 tablespoons salt

Directions Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes.

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225

Bulgur Gazpacho Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min 1 hr 0 min 20 min

Level: Easy

Serves: 6 servings

Ingredients 1 cup water 1 cup tomato puree 3/4 cup bulgur 2 tablespoons balsamic vinegar 1 garlic clove, minced 1/2 teaspoon ground cumin 1 1/2 teaspoons salt 1 1/4 teaspoons Louisiana hot sauce 4 scallions, sliced 1 cup roughly chopped tomatoes 1 cup cucumbers, peeled, seeded, and diced 3/4 cup green bell pepper, small dice 3 tablespoons chopped cilantro leaves

Directions Bring the water and 1/2 the tomato puree to a boil. Pour over the bulgur and cover for 20 minutes. Fluff with a fork. Combine remaining ingredients and toss with the bulgur. Chill for 1 hour before serving.

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226

Cherry Couscous Pudding Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min 1 hr 0 min 10 min

Level: Easy

Serves: 4 servings

Ingredients 1/2 cup milk 3 tablespoons sugar 1/4 cup dried cherries 1 vanilla bean, pulp scraped 1 1/2 cups steamed couscous 1 (8-ounce) container vanilla flavored yogurt 1/4 teaspoon ground cinnamon

Directions Heat milk, sugar and cherries in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes. Add pulp from vanilla bean to milk and whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine. Divide evenly among 4 custard cups, sprinkle with cinnamon and refrigerate for 1 hour.

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227

Mushroom Wheat Berry Pilaf Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -25 min

Level: Easy

Serves: 6 servings as a side dish

Ingredients 2 teaspoons olive oil 1 1/2 cups onion, chopped 1/2 teaspoon salt 5 cloves garlic, minced 1 tablespoon butter 1 pound mushrooms, sliced 1 tablespoon soy sauce 1/4 cup red wine 1/4 cup chicken broth 1 1/2 cups cooked wheat berries 1 1/2 cups leftover, cooked rice 1/2 teaspoon fresh thyme leaves, chopped 1 teaspoon fresh rosemary leaves, chopped 1 teaspoon lemon zest, finely chopped Pepper and additional salt

Directions Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.

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228

Steamed Couscous Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -30 min

Level: Easy

Serves: 4 to 5 cups

Ingredients 2 cups couscous Pinch salt 1/2 cup cold water Olive oil, for spraying hands

Directions Place couscous in a fine strainer and rinse under cold running water. Dump couscous onto a sheet pan, sprinkle with salt, and let stand until grains swell, about 10 minutes. Break up lumps with your fingers. Partially fill a large steamer pot or stockpot with 1-inch water. Bring water to simmer. Place damp tea towel in steamer or colander and add couscous. Fold towel over couscous. Steam, covered, over simmering water for 15 minutes. Pour couscous onto large, rimmed baking sheet and sprinkle with 1/2 cup cold water. Toss with slotted spatula until cool and the water is absorbed. Spritz hands with olive oil and spread out couscous, breaking up any lumps as you go. Set aside for 5 minutes. Refill pot with enough water to make 1-inch again. Return couscous to colander or steamer and steam, covered, for 10 minutes.

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229

Wheat Berry Tapanade Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min ---

Level: Easy

Serves: 4 to 6 servings

Ingredients 3 cloves garlic, minced 1 cup pitted and finely chopped Kalamata olives 1 teaspoon salt 1/2 teaspoon Dijon mustard 1 cup fully cooked wheat berries

Directions In a bowl combine all ingredients. Serve with crusty bread, on a salad or on its own.

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230

Acid Jellies Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 4 hr 0 min 10 min

Level: Intermediate

Serves: 64 (1-inch) pieces

Ingredients 1 1/4 cups water 8 envelopes gelatin 1/4 cup freshly squeezed lime juice 1/2 cup freshly squeezed lemon juice 1 1/4 cups sugar 2 tablespoons grated lime zest 2 tablespoons grated lemon zest Non-stick spray, for greasing pan

Directions In small saucepan, combine 1/2 cup of water, gelatin, lime juice, and lemon juice. Set aside. In heavy small saucepan, place over medium heat, combine remaining 3/4 cup of water and 1 cup sugar and stir until sugar dissolves. Bring to a boil, cover and cook for 3 minutes. Remove lid and place candy thermometer on side of pan and cook until it reaches 300 degrees F. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. Add lemon and lime zest and stir to combine. Pour mixture into greased 8-inch by 8-inch pan and cool to room temperature. Do not refrigerate. Once cooled, cut into cubes and toss to coat in the remaining sugar. Store in airtight container for up to 4 days.

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231

Chocolate Taffy Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min 10 min 25 min

Level: Intermediate

Serves: about 60 pieces

Ingredients 2 cups sugar 2/3 cup Dutch process cocoa powder 1/2 teaspoon salt 1 cup light corn syrup 1/4 cup plus 1 tablespoon water 1 teaspoon white vinegar 1 1/2 tablespoons butter, plus additional for greasing pan and hands

Directions In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it. Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.

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232

Peanut Brittle Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min 30 min 20 min

Level: Intermediate

Serves: 4 cups

Ingredients 1 1/2 cups lightly salted, roasted peanuts 1/2 teaspoon cinnamon 1/2 teaspoon cayenne pepper 3 cups sugar 1 1/2 cups water Vegetable oil, for coating the saucepan Softened butter for spatula

Directions In a small bowl combine peanuts, cinnamon, and cayenne. Set aside. Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.

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233

Chipotle Smashed Sweet Potatoes Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -30 min

Level: Easy

Serves: 4 servings

Ingredients 2 large sweet potatoes, peeled and cubed 2 tablespoons unsalted butter 1 whole canned chipotle pepper in adobo sauce, chopped 1 teaspoon adobo sauce from can of peppers 1/2 teaspoon salt

Directions Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

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234

Sweet Potato Pie Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -1 hr 15 min

Level: Easy

Serves: 1 (9-inch) pie

Ingredients 1 pound 3 ounces sweet potatoes, peeled and cubed 1 1/4 cups plain yogurt 3/4 cup packed, dark brown sugar 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 5 egg yolks Salt 1 (9-inch) deep dish, frozen pie shell 1 cup chopped pecans, toasted 1 tablespoon maple syrup Special equipment: steamer basket

Directions Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside. Preheat the oven to 350 degrees F. Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup. Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

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235

Sweet Potato Waffles Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -30 min

Level: Easy

Serves: 4 (8-inch) waffles

Ingredients 1 1/2 cups peeled and cubed sweet potatoes 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 6 egg whites, at room temperature 1 cup milk 1/4 cup firmly packed light brown sugar 1/4 cup butter, melted 1 tablespoon grated orange rind Vegetable spray, for waffle iron Special equipment: steamer basket and waffle iron

Directions Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside. In a large bowl, whisk together flour, baking powder, and salt and set aside. In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

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236

Chocolate Peppermint Pinwheel Cookies Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

45 min 2 hr 0 min 13 min

Level: Intermediate

Serves: about 3 dozen

Ingredients 1 batch Sugar Cookies, recipe follows 3 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 egg yolk 1 teaspoon peppermint extract 1/2 cup crushed candy canes or peppermint candies

Directions Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours. Preheat oven to 375 degrees. Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie: 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week. Yield: approximately 3 dozen, 2 1/2-inch cookies Prep Time: 15 minutes Cook Time: 7 to 9 minutes Inactive Prep Time: 2 hours

237

Royal Icing Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

7 min ---

Level: Easy

Serves: 3 1/2 cups

Ingredients 3 ounces pasteurized egg whites 1 teaspoon vanilla extract 4 cups confectioners' sugar

Directions In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

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238

Sugar Cookies Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min 2 hr 0 min 9 min

Level: Easy

Serves: about 3 dozen-2 1/2 inch

Ingredients 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough

Directions Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

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239

Parsley Salad Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

15 min 30 min --

Level: Easy

Serves: 4 servings

Ingredients 4 ounces (about 2 quarts) Italian parsley 2 tablespoons fresh lemon juice 2 tablespoons lemon zest 6 tablespoons walnut oil 2 teaspoons dark sesame oil 1 teaspoon honey Salt and freshly ground pepper 3 tablespoons toasted sesame seeds

Directions Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems. In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

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240

Tarragon Chive Vinegar Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

20 min 336 hr 0 min 10 min

Level: Easy

Serves: 6 cups vinegar

Ingredients 2 quarts water 1 teaspoon household bleach 24 sprigs fresh tarragon* 24 fresh chive shoots 6 cups white wine vinegar

Directions *Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed. If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles. Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry. Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks. After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside. Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times. Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.

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241

Broiled Salmon with AB's Spice Pomade Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

15 min 40 min 15 min

Level: Easy

Serves: 6 to 8 main course servings

Ingredients 1/3 cup canola oil, plus 2 teaspoons for sheet pan 1 side of salmon (approximately 3 pounds), pin bones removed 1 1/2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1 tablespoon whole coriander, toasted 1 tablespoon whole fennel seed, toasted 1 teaspoon whole cumin seed, toasted 1 whole star anise pod 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper

Directions Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside. Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes. Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.

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242

Curry Powder Blend Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: about 1/2 cup

Ingredients 2 tablespoons whole cumin seeds, toasted 2 tablespoons whole cardamom seeds, toasted 2 tablespoons whole coriander seeds, toasted 1/4 cup ground turmeric 1 tablespoon dry mustard 1 teaspoon cayenne

Directions Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

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243

Dried Pear and Fig Compote Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

15 min -1 hr 30 min

Level: Easy

Serves: about 2 cups

Ingredients 4 ounces (about 3/4 cup) dried figs, roughly chopped 4 ounces (about 1 cup) dried pears, roughly chopped 1 cup apple cider 1/2 cup white wine 2 tablespoons orange blossom honey 6 whole cloves 1 stick cinnamon 1 star anise pod 1/2 vanilla bean 1 (1-inch) strip lemon peel 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt

Directions Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

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244

Vegetable Curry Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

10 min -15 min

Level: Easy Serves: 2 main course servings or 4 as side dish

Ingredients 1 (1-pound) bag mixed frozen vegetables 2/3 cup plain yogurt 1 teaspoon cornstarch 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon mustard seeds 1 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon freshly ground coriander 1/8 teaspoon freshly ground cinnamon 2 medium cloves garlic, crushed 3 dried red chiles, stems and seeds removed if less heat is desired 1/4 teaspoon sugar 1/2 teaspoon kosher salt Black pepper, optional

Directions Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside. In medium mixing bowl, whisk together yogurt and cornstarch. Set aside. Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.

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245

Corn Dogs Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

20 min 15 min 5 min

Level: Intermediate

Serves: 8 corn dogs

Ingredients 1 gallon peanut oil 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons kosher salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cayenne pepper 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced 1 (8.5-ounce) can cream-style corn 1/3 cup finely grated onion 1 1/2 cups buttermilk 4 tablespoons cornstarch, for dredging 8 beef hot dogs

Directions Special equipment: 8 sets chopsticks, not separated Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

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246

Mini Man Burgers Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

5 min -10 min

Level: Easy

Serves: 8 burgers

Ingredients 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1 pound ground chuck 8 (3-inch) buns or rolls, split in half 2 to 3 tablespoons mayonnaise

Directions Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F. Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside. Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares. Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side. Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.

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247

Chocolate Fudge Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -30 min

Level: Intermediate

Serves: 64 (1-inch) pieces

Ingredients 2 3/4 cups sugar 4 ounces unsweetened chocolate 3 tablespoons butter, plus more for greasing pan 1 cup half-and-half 1 tablespoon corn syrup 1 tablespoon vanilla extract 1 cup chopped, roasted nuts, optional

Directions Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

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248

Peanut Butter Fudge Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

10 min 1 hr 0 min 4 min

Level: Easy

Serves: 64 (1-inch) pieces

Ingredients 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon vanilla 1 pound powdered sugar

Directions Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

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249

Cashew Sauce Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

20 min -5 min

Level: Easy

Serves: approximately 1 cup

Ingredients 1/2 cup cashew butter, recipe follows 3/4 cup coconut milk 1/4 teaspoon cayenne pepper Salt, optional

Directions Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.

Cashew Butter: 2 tablespoons honey 1/3 cup walnut oil 10 ounces (approximately 2 cups) roasted cashews 1/2 teaspoon salt Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil. Yield: Approximately 1 to 1 1/2 cups

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250

Macadamia Nut Crust Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

10 min -25 min

Level: Easy Serves: 1 (9 to 10-inch) pie or cheesecake crust

Ingredients 5 ounces (approximately 1 1/4 cups) roasted macadamia nuts, ground 1/2 cup panko (Japanese-style bread crumbs) 1/4 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 3 tablespoons butter, melted

Directions In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine. Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

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251

Macadamia Nut Crusted Mahi Mahi Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

10 min 10 min 15 min

Level: Easy

Serves: 4 servings

Ingredients 5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts 1/2 cup panko (Japanese-style bread crumbs) 2 tablespoons all-purpose flour 1/4 cup butter, melted Vegetable oil, for brushing foil 4 (6 to 8-ounce) mahi mahi fillets Kosher salt and pepper 2 tablespoons coconut milk

Directions Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown. Remove from the oven and allow to stand 10 minutes before serving.

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252

Pistachio Fruit Balls Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

20 min ---

Level: Easy

Serves: 2 dozen balls

Ingredients 5 ounces (approximately 1 cup) roasted pistachios 4 ounces (approximately 1 cup) dried cherries 2 ounces (approximately 1/2 cup) dried apricots 2 ounces (approximately 1/2 cup) golden raisins 2 ounces (approximately 1/2 cup) pitted dates 1 tablespoon orange juice 2 tablespoons creme de cassis

Directions Put the pistachios in the bowl of a food processor and pulse until finely chopped, but not powdery. Divide in half into 2 separate bowls and set aside. Put the cherries, apricots, raisins, and dates through a food grinder using the medium-grind blade. Add to the bowl with half of the pistachios. Add the orange juice and creme de cassis to the mixture and combine, using your hands, until the liquid is evenly distributed throughout. Shape the mixture into 24 walnut size balls and roll them in the remaining chopped pistachios. Store in an airtight container in the refrigerator for up to 1 week.

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253

Pistachio Mixed Herb Pesto Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

20 min ---

Level: Easy

Serves: approximately 1 cup

Ingredients 1/2 to 1 clove garlic, peeled 2 cups packed flat-leaf parsley 2 tablespoons fresh lemon thyme leaves 2 tablespoons fresh tarragon leaves 1 tablespoon fresh sage leaves 1 tablespoon fresh oregano leaves 1/2 cup grated Parmesan 3/4 cup roasted pistachios Salt and pepper 2/3 cup olive oil

Directions Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified. Serve over pasta or use as topping for bruschetta.

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254

Lemon Meringue Pie Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

30 min 2 hr 0 min 12 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients

Lemon Filling: 4 egg yolks (reserve whites for meringue) 1/3 cup cornstarch 1 1/2 cups water 1 1/3 cups sugar 1/4 teaspoon salt 3 tablespoons butter 1/2 cup lemon juice 1 tablespoon finely grated lemon zest 1 (9-inch) pre-baked pie shell 1 recipe Meringue, recipe follows

Directions Adjust the oven rack to the middle position. Preheat oven to 375 degrees F. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping: 4 egg whites 1 pinch cream of tartar 2 tablespoons sugar Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling. Yield: topping for 1 (9-inch) pie

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255

Pie Crust Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

15 min 1 hr 0 min 25 min

Level: Intermediate

Serves: 1 (9-inch) piecrust

Ingredients 3 ounces (6 tablespoons) butter, chilled 1 ounce (2 tablespoons) lard, chilled 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough 1/2 teaspoon table salt 1/4 cup ice water, in spritz bottle Approximately 32 ounces of dried beans, for blind baking

Directions Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Preheat oven to 425 degrees F. Place 2 metal pie pans in the refrigerator to chill. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

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256

Bruschetta Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

5 min -4 min

Level: Easy

Serves: approximately 32 pieces

Ingredients 1 narrow Italian or French loaf of bread 1 head garlic, cut in 1/2 crosswise 2 tablespoons extra-virgin olive oil Kosher salt and pepper Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler. Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

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257

French Toast Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

10 min -24 min

Level: Easy

Serves: 4 servings

Ingredients 1 cup half-and-half 3 large eggs 2 tablespoons honey, warmed in microwave for 20 seconds 1/4 teaspoon salt 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter

Directions In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

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258

Welsh Rarebit Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

15 min -10 min

Level: Easy

Serves: 4 servings as a side dish

Ingredients 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup porter beer 3/4 cup heavy cream 6 ounces (approximately 1 1/2 cups) shredded Cheddar 2 drops hot sauce 4 slices toasted rye bread

Directions In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

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259

Banana Ice Cream Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

35 min 6 hr 0 min --

Level: Easy

Serves: about 1 quart

Ingredients 6 (approximately 2 1/4 pounds) ripe bananas 1 tablespoon fresh squeezed lemon juice 3/4 cup light corn syrup 1 vanilla bean, scraped 1 1/2 cups heavy cream

Directions Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

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260

Banana's Foster Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

5 min -7 min

Level: Intermediate

Serves: 2 servings

Ingredients 2 tablespoons unsalted butter 1/4 cup (1.75 ounces) dark brown sugar 1/4 teaspoon ground allspice 1/2 teaspoon freshly ground nutmeg 1 tablespoon banana liqueur 2 under ripe bananas, sliced in half lengthwise 1/4 cup dark rum 1/2 teaspoon finely grated orange zest

Directions Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

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261

Fried Plantains Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: Intermediate Serves: 4 servings as a side dish

Ingredients 2 cups water 3 cloves garlic, smashed 2 teaspoons kosher salt, plus extra for seasoning 1 1/2 cups vegetable or canola oil 2 green plantains

Directions Combine water, garlic and salt in medium size glass bowl and set aside. In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water. Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

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262

Hollandaise Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: Easy

Serves: approximately 1 1/2 cups

Ingredients 3 egg yolks 1 teapsoon water 1/4 teaspoon sugar 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces 1/2 teaspoon kosher salt 2 teaspoons freshly squeezed lemon juice 1/8 teaspoon cayenne pepper

Directions Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low. Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

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263

Strip Steak with Pepper Cream Sauce Recipe courtesy Alton Brown 2004

Prep Time: Inactive Prep Time: Cook Time:

12 min -18 min

Level: Easy

Serves: 4 servings

Ingredients 4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick Kosher salt 2 teaspoons black peppercorns, coarsely crushed 2 tablespoons clarified, unsalted butter 3/4 cup beef stock or broth 3 tablespoons cognac 3/4 cup heavy cream 1 tablespoon green peppercorns in brine, drained and slightly crushed

Directions Preheat oven to 200 degrees F. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm. Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes. Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

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264

Baked Oysters Brownefeller Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

45 min -25 min

Level: Intermediate

Serves: 4 servings

Ingredients 6 tablespoons unsalted butter 3/4 cup finely chopped onion 3/4 cup finely chopped celery 1 teaspoon kosher salt, divided 1 tablespoon minced garlic 1 (14-ounce) can artichoke hearts, drained and finely chopped 1 cup Japanese (panko) bread crumbs 2 teaspoons finely chopped lemon zest 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano 4 cups rock salt 24 oysters on the half shell, with their liquor

Directions Preheat oven to 425 degrees F. Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside. Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.

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265

Horseradish Cream Sauce Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min 4 hr 0 min --

Level: Easy

Serves: approximately 1 1/4 cups

Ingredients 1 cup sour cream 1/4 cup grated fresh horseradish 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

Directions Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

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266

Oyster Soup Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: Easy

Serves: 4 servings

Ingredients 4 cups heavy cream 1 pint oysters and liquor, separated 1 tablespoon unsalted butter 1/2 cup finely chopped celery 1/2 cup finely chopped onion 1 teaspoon celery seed 1 1/2 teaspoons hot pepper sauce 1 tablespoon lemon juice 2 tablespoons freshly chopped parsley leaves, chervil, or chives Salt and pepper

Directions In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat. Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl. Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.* Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through. Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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267

Beef Paillard Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

15 min 2 hr 0 min 10 min

Level: Easy

Serves: 4 servings

Ingredients 1 pound beef tenderloin, trimmed Vegetable oil Kosher salt Freshly ground black pepper

Directions Place tenderloin in the freezer for 2 hours. Preheat the oven to 200 degrees F. Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside. Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

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268

Chicken Kiev Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

35 min 2 hr 0 min 10 min

Level: Intermediate

Serves: 4 servings

Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature 1 teaspoon dried parsley 1 teaspoon dried tarragon 1 teaspoon kosher salt, plus extra for seasoning chicken 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken 4 boneless, skinless chicken breast halves 2 large whole eggs, beaten with 1 teaspoon water 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling Vegetable oil, for frying

Directions Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

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269

Turkey Piccata Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

35 min -10 min

Level: Easy

Serves: 4 servings

Ingredients 1 whole turkey breast, approximately 1 1/2 to 2 pounds Kosher salt Freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons olive oil 6 tablespoons unsalted butter 2 tablespoons finely chopped shallots 1/2 cup white wine 1/3 cup freshly squeezed lemon juice 2 tablespoons freshly chopped parsley leaves

Directions Preheat oven to 200 degrees F. Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness. Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside. In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm. Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

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270

Chocolate Doughnut Glaze Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

7 min 30 min 4 min

Level: Easy Serves: enough glaze for 20 to 25 doughnuts

Ingredients 1/2 cup unsalted butter 1/4 cup whole milk, warmed 1 tablespoon light corn syrup 2 teaspoons vanilla extract 4 ounces bittersweet chocolate, chopped 2 cups confectioners' sugar, sifted

Directions Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

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271

Doughnut Glaze Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

5 min 5 min 3 min

Level: Easy Serves: enough glaze for 20 to 25 doughnuts

Ingredients 1/4 cup whole milk 1 teaspoon vanilla extract 2 cups confectioners' sugar

Directions Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

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272

Yeast Doughnuts Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

25 min 1 hr 50 min 12 min

Level: Intermediate

Serves: 20 to 25 doughnuts

Ingredients 1 1/2 cups milk 2 1/2 ounces vegetable shortening, approximately 1/3 cup 2 packages instant yeast 1/3 cup warm water (95 to 105 degrees F) 2 eggs, beaten 1/4 cup sugar 1 1/2 teaspoons salt 1 teaspoon freshly ground nutmeg 23 ounces all-purpose flour, plus more for dusting surface Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Directions Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes. Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

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273

Pear Walnut Wontons Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

35 min 1 hr 0 min 15 min

Level: Intermediate

Serves: 25 to 30 wontons

Ingredients 1/4 cup water 1/4 cup sugar 1 vanilla bean, scraped 1 tablespoon orange liqueur 6 ounces dried pears, roughly chopped 1.25 ounces walnuts, toasted and finely chopped 25 to 30 wonton wrappers Bowl of water, for sealing wontons 1/2 gallon vegetable or peanut oil, for frying

Directions In a small saucepan over medium heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved. Remove from the heat and stir in vanilla bean scrapings and orange liqueur. Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl if necessary. Add the sugar syrup and pulse just until combined. Transfer the pears to a bowl and stir in the walnuts. Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be made up to 1 day ahead of time. Heat oil in a 6-quart Dutch oven to 360 degrees F. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 teaspoon of the pear mixture in the center of the wrapper. Fold over the edges, seal, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a cooling rack set in a sheet pan lined with newspaper and let cool at least 5 minutes before serving.

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274

Perfect Potstickers Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

50 min -20 min

Level: Intermediate

Serves: 35 to 40 potstickers

Ingredients 1/2 pound ground pork 1/4 cup finely chopped scallions 2 tablespoons finely chopped red bell pepper 1 egg, lightly beaten 2 teaspoons ketchup 1 teaspoon yellow mustard 2 teaspoons Worcestershire sauce 1 teaspoon light brown sugar 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 35 to 40 small wonton wrappers Water, for sealing wontons 3 to 4 tablespoons vegetable oil, for frying 1 1/3 cups chicken stock, divided

Directions Preheat oven to 200 degrees F. Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

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275

Vegetarian Steamed Dumplings Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

50 min -12 min

Level: Intermediate

Serves: 35 to 40 dumplings

Ingredients 1/2 pound firm tofu 1/2 cup coarsely grated carrots 1/2 cup shredded Napa cabbage 2 tablespoons finely chopped red pepper 2 tablespoons finely chopped scallions 2 teaspoons finely minced fresh ginger 1 tablespoon chopped cilantro leaves 1 tablespoon soy sauce 1 tablespoon hoisin sauce 2 teaspoons sesame oil 1 egg, lightly beaten 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Bowl of water, plus additional water for steamer 35 to 40 small wonton wrappers Non-stick vegetable spray, for the steamer

Directions Preheat the oven to 200 degrees F. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

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276

AB's Chili Powder Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min -5 min

Level: Easy

Serves: approximately 3/4 cup

Ingredients 3 ancho chiles, stemmed, seeded and sliced 3 cascabel chiles, stemmed, seeded and sliced 3 dried arbol chiles, stemmed, seeded and sliced 2 tablespoons whole cumin seeds 2 tablespoons garlic powder 1 tablespoon dried oregano 1 teaspoon smoked paprika

Directions Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

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277

Pressure Cooker Chili Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

15 min -35 min

Level: Intermediate

Serves: 4 servings

Ingredients 3 pounds stew meat (beef, pork, and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin

Directions Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

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278

Cuban Sandwich Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: Easy

Serves: 4 servings

Ingredients 4 hoagie rolls 2 tablespoons yellow mustard 1/4 pound baked ham, thinly sliced 1/4 pound roast pork, thinly sliced 1/4 pound provolone cheese, thinly sliced 10 thin dill pickle slices, approximately 2 whole pickles 1 tablespoon unsalted butter, room temperature

Directions Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together. Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.

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279

Pan Bagnat Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

25 min 2 hr 0 min --

Level: --

Serves: 4 sandwiches

Ingredients 1 tablespoon red wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil 1 baguette, approximately 16 to 18 inches long 12 ounces canned tuna packed in oil or water, drained and crumbled 1 small green pepper, sliced into rings 1 small red onion, sliced into rings 2 hard-boiled eggs, sliced 1 cup chopped kalamata olives 1 tomato, thinly sliced

Directions In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside. Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving. Cut into 4 sandwiches and serve.

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280

Roasted Vegetable Spread Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

15 min -45 min

Level: Easy

Serves: 1 3/4 cups spread

Ingredients 1 red bell pepper, sliced into rings 1 medium onion, sliced into rings 4 cloves garlic, crushed 1 small zucchini, sliced 1 tablespoon olive oil 8 ounces cream cheese Kosher salt Freshly ground black pepper Challah, foccacia, or pita bread, for serving

Directions Preheat oven to 400 degrees F. Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely. Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth. Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

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281

Garden Vegetable Soup Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

40 min -45 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients 4 tablespoons olive oil 2 cups chopped leeks, white part only (from approximately 3 medium leeks) 2 tablespoons finely minced garlic Kosher salt 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups peeled and diced potatoes 2 cups fresh green beans, broken or cut into 3/4-inch pieces 2 quarts chicken or vegetable broth 4 cups peeled, seeded, and chopped tomatoes 2 ears corn, kernels removed 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 1 to 2 teaspoons freshly squeezed lemon juice

Directions Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

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282

Grape Gazpacho Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

15 min 2 hr 0 min --

Level: Easy

Serves: 4 servings

Ingredients 1 small cucumber, seeded and chopped (approximately 1 cup) 1 Granny Smith apple, peeled, cored, and chopped (approximately 1 cup) 1 cup chopped tomatillos (approximately 3 medium tomatillos) 1 pound seedless green grapes (approximately 3 cups) 1 cup chopped walnuts, toasted 1 cup plain yogurt 1 cup white grape juice 1 teaspoon rice wine vinegar 6 large mint leaves Kosher salt

Directions Place half of the cucumbers, apples, and tomatillos into the bowl of a food processor. Add all of the grapes, walnuts, yogurt, grape juice, vinegar, and mint. Pulse 9 to 10 times. Combine with the remaining half of the cucumber, apple, and tomatillo. Season with salt, to taste. Chill for 2 hours in the refrigerator before serving. Serve as an appetizer or soup course.

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283

Cheese Soup Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

20 min -45 min

Level: Easy Serves: about 1 1/2 quarts (about 4 servings)

Ingredients 2 tablespoons unsalted butter 5 ounces small diced onion (approximately 1 cup) 5 ounces small diced carrot (approximately 1 cup) 5 ounces small diced celery (approximately 1 cup) 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking 3 tablespoons all-purpose flour 1 quart chicken broth, heated to a simmer 1 tablespoon minced garlic 1 bay leaf 1 cup heavy cream 10 ounces Fontina, shredded 1 teaspoon Marsala wine 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/2 teaspoon white pepper

Directions Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes. Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft. Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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284

Fromage Fort Recipe courtesy Alton Brown, 2004

You may use any left-over cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, or St. Andre. Make sure that you use a combination that is not too salty. Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: Easy

Serves: about 2 cups

Ingredients 1 pound left-over cheese*, at room temperature 1/4 cup dry white wine 3 tablespoons unsalted butter, softened 2 tablespoons fresh parsley leaves 1 small clove garlic

Directions Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

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285

Parmesan Crisps Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min -11 min

Level: Easy

Serves: 10 crisps

Ingredients 3 ounces Parmigiano-Reggiano Freshly ground black pepper, smoked paprika, or cayenne, optional

Directions Preheat the oven to 300 degrees. Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

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286

Chocolate Truffles Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

50 min 2 hr 30 min 5 min

Level: Intermediate

Serves: 30 to 35 truffles

Ingredients 10 ounces bittersweet chocolate, chopped fine 3 tablespoons unsalted butter 1/2 cup heavy cream 1 tablespoon light corn syrup 1/4 cup brandy 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles 8 ounces semisweet or bittersweet chocolate, chopped fine

Directions Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

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287

Ganache Frosting Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

12 min 2 hr 0 min 4 min

Level: Easy

Serves: approximately 3 1/2 cups

Ingredients j 16 ounces bittersweet chocolate, chopped fine 16 ounces (2 cups) heavy cream

Directions Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

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288

Good Eats Fudgepops Recipe courtesy Alton Brown, 2004

Prep Time: 15 min Level: Inactive Prep Time: 4 hr 0 min Easy Cook Time: 5 min Serves: approximately 8 fudgepops, depending on their size

Ingredients 8 ounces bittersweet chocolate, chopped fine 12 ounces (1 1/2 cups) heavy cream 8 ounces (1 cup) whole milk 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract Special Equipment: Icepop molds

Directions Place chopped chocolate into a medium glass mixing bowl. Set aside. Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract. Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid. Fudgepops can be held in the freezer for up to 1 week in an airtight container.

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289

Cheese Grits Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

5 min -30 min

Level: Easy

Serves: 4 servings

Ingredients 2 cups whole milk 2 cups water 1 1/2 teaspoons kosher salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded

Directions Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

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290

Pineapple Upside-Down Cornmeal Cake Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

30 min 30 min 50 min

Level: Easy

Serves: 1 (10-inch) cake

Ingredients 3/4 cup whole milk 1 cup coarse ground cornmeal 4 ounces unsalted butter 8 ounces dark brown sugar, approximately 1 cup 6 slices canned pineapple in heavy syrup 6 maraschino cherries 1/3 cup chopped pecans, toasted 3 tablespoons juice from canned pineapple 3 whole eggs 4 3/4 ounces all-purpose flour, approximately 1 cup 2 teaspoons baking powder 1/2 teaspoon salt 5 3/4 ounces sugar, approximately 3/4 cup 1/2 cup canola oil

Directions Preheat oven to 350 degrees F. In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside. Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

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291

Savory Polenta Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min -50 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 2 tablespoons olive oil, plus extra for grilling or sauteing if desired 3/4 cup finely chopped red onion 2 cloves garlic, finely minced 1 quart chicken stock or broth 1 cup coarse ground cornmeal 3 tablespoons unsalted butter 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces Parmesan, grated

Directions Preheat oven to 350 degrees F. In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn. Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan. Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

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292

Stuffed Squash Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

25 min -1 hr 15 min

Level: Easy

Serves: 4 servings

Ingredients 4 small acorn squash, 1 to 1 1/4 pounds each 2 tablespoons unsalted butter, cut into 4 pieces 1/2 pound ground pork 1 tablespoon olive oil 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped carrot 1/2 cup white wine 1 1/2 cups cooked rice 1 (10-ounce) package frozen spinach, completely thawed, drained and chopped 1/2 cup toasted pine nuts 1 1/2 teaspoons dried oregano Generous pinch kosher salt Freshly ground black pepper

Directions Preheat the oven to 400 degrees F. Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside. In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine. Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

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293

Turkey with Stuffing Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

45 min -2 hr 30 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 (10 to 12-pound) turkey, with giblets removed 1 quart chicken broth 2 ounces dried mushrooms 1 cup chopped onion 1 cup chopped celery 1 cup chopped green pepper 1 tablespoon vegetable oil, plus extra for rubbing on turkey 1 tablespoon kosher salt, plus extra for seasoning turkey 3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices) 4 ounces unsweetened dried cherries, approximately 1 cup 2 ounces chopped pecans, approximately 1/2 cup 2 whole eggs, beaten 2 teaspoons dried rubbed sage 2 teaspoons dried parsley 1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken Special equipment: 1 re-usable organic cotton produce bag*

Directions *Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey. Preheat the oven to 400 degrees F. Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside. Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes. In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking. Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes. While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

294

Chocolate Pudding Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min 4 hr 0 min 10 min

Level: Easy

Serves: 4 servings

Ingredients 1 3/4 cups Instant Chocolate Pudding Mix, recipe follows 2 cups milk 2 cups heavy cream 1 teaspoon vanilla extract

Directions Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours. Instant Chocolate Pudding Mix: 3 ounces Dutch-processed cocoa, approximately 1 cup 2 ounces cornstarch, approximately 1/2 cup 6 ounces confectioners' sugar, approximately 1 1/2 cups 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup 1 teaspoon salt In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month. Yield: 3 1/2 cups dry mix

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295

Indian Rice Pudding Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min 1 hr 0 min 20 min

Level: Easy

Serves: 4 servings

Ingredients 1 cup cooked long grain or basmati rice 1 cup whole milk 1/2 cup heavy cream 3/4 cup coconut milk 2 ounces sugar, approximately 1/4 cup 1/4 teaspoon ground cardamom 1 1/2 ounces golden raisins, approximately 1/3 cup 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes. Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

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296

Instant Chocolate Pudding Mix Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 3 1/2 cups dry mix

Ingredients 3 ounces Dutch-processed cocoa, approximately 1 cup 2 ounces cornstarch, approximately 1/2 cup 6 ounces confectioners' sugar, approximately 1 1/2 cups 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup 1 teaspoon salt

Directions In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.

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297

Tapioca Pudding Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min 14 hr 0 min 2 hr 15 min

Level: Intermediate

Serves: 4 servings

Ingredients 3 1/2 ounces large pearl tapioca, approximately 1/2 cup 2 cups cold water 2 1/2 cups whole milk 1/2 cup heavy cream 1 egg yolk 1/3 cup sugar 1 lemon, zested Pinch salt

Directions Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight. Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally. In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

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298

Hot Melon Salad Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

15 min -6 min

Level: Easy

Serves: 4 first-course servings

Ingredients 1 1/2 tablespoons olive oil 1 small red onion, sliced into thin rounds 16 ounces medium-diced melon, approximately 2 cups 1 tablespoon fresh basil, cut into chiffonade 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons red wine vinegar 2 ounces feta cheese, crumbled 1 tablespoon pine nuts, toasted

Directions Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately.

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299

Melon Sorbet Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

15 min 4 hr 30 min --

Level: Easy

Serves: 1 quart

Ingredients 1 pound, 5 ounces diced watermelon, muskmelon or honeydew 3 tablespoons freshly squeezed lemon juice 2 tablespoons vodka 9 ounces sugar, approximately 1 1/4 cups

Directions Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour. Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.

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300

Coq au Vin Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min 8 hr 0 min 4 hr 0 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 24 to 30 pearl onions 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces Kosher salt and freshly ground black pepper 1/4 to 1/2 cup all-purpose flour 2 tablespoons water 6 ounces salt pork, slab bacon, or lardon, cubed 8 ounces button mushrooms, quartered 1 tablespoon unsalted butter 2 (750-ml) bottles red wine, preferably pinot noir 2 tablespoons tomato paste 1 medium onion, quartered 2 stalks celery, quartered 2 medium carrots, quartered 3 cloves garlic, crushed 6 to 8 sprigs fresh thyme 1 bay leaf 2 cups chicken stock or broth

Directions Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack. Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside. In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven. Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use. Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight. The next day, preheat the oven to 325 degrees F. Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally. Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes. Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired. Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

301

Carrot Cake Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

40 min 1 hr 0 min 1 hr 10 min

Level: Easy

Serves: 1 (9-inch) cake

Ingredients Unsalted butter, for the pan 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan 12 ounces grated carrots, medium grate, approximately 6 medium 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon salt 10 ounces sugar, approximately 1 1/3 cups 2 ounces dark brown sugar, approximately 1/4 cup firmly packed 3 large eggs 6 ounces plain yogurt 6 ounces vegetable oil Cream Cheese Frosting, recipe follows

Directions Preheat oven to 350 degrees F. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. Put the carrots into a large mixing bowl and set aside. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour. In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting: 8 ounces cream cheese 2 ounces unsalted butter, room temperature 1 teaspoon vanilla extract 9 ounces powdered sugar, sifted, approximately 2 cups In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using. Yield: approximately 2 cups

302

Carrot Slaw Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

12 min ---

Level: Easy

Serves: 4 servings

Ingredients 2 pounds carrots, approximately 12 to 15 medium 1/2 cup mayonnaise Pinch kosher salt 1/3 cup sugar 1/2 cup canned, crushed pineapple, drained thoroughly of all liquid 1/2 cup raisins 2 teaspoons curry powder 1 teaspoon minced garlic Pinch celery seed and/or caraway seed, optional

Directions Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips. In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.

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303

Glazed Carrots Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min -15 min

Level: Easy

Serves: 4 servings

Ingredients 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick 1 ounce (2 tablespoons) unsalted butter Heavy pinch kosher salt 1 cup good-quality ginger ale 1/2 teaspoon chili powder 1 tablespoon chopped fresh parsley leaves

Directions In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

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304

Grilled Braised Leeks Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min -20 min

Level: Easy

Serves: 4 servings

Ingredients 4 large leeks, dark green sections removed 2 tablespoons bacon drippings Heavy pinch kosher salt 1 tablespoon balsamic vinegar Crumbled bacon and goat cheese, as an accompaniment, optional

Directions Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes. Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

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305

Leek Potato Soup Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

25 min -1 hr 15 min

Level: Intermediate

Serves: 6 servings

Ingredients 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium 3 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth 1 cup heavy cream 1 cup buttermilk 1/2 teaspoon white pepper 1 tablespoon snipped chives

Directions Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

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306

Leek Rings Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

20 min -10 min

Level: Intermediate

Serves: 4 servings

Ingredients 3 quarts oil (peanut, vegetable, or canola) 12 ounces leeks, cleaned and trimmed of dark green parts 1 1/2 cups milk 1 large egg 2 cups all-purpose flour 2 teaspoons kosher salt, plus additional for seasoning

Directions Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time. In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired.

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307

Very Basic Bread Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

30 min 12 hr 0 min 1 hr 0 min

Level: Intermediate

Serves: 1 loaf bread

Ingredients 1 pound bread flour, plus extra for shaping 1 teaspoon instant rapid rise yeast 2 teaspoons honey 10 ounces bottled or filtered water 2 teaspoons kosher salt 2 quarts hot water Vegetable oil, for greasing the rising container 2 tablespoons cornmeal 1/3 cup water 1 tablespoon cornstarch

Directions Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours. Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it. While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven. Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours. Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes. Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it. Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F. Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.

308

Gyro Meat with Tzatziki Sauce Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

30 min 2 hr 0 min 1 hr 15 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients 1 medium onion, finely chopped or shredded 2 pounds ground lamb 1 tablespoon finely minced garlic 1 tablespoon dried marjoram 1 tablespoon dried ground rosemary 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Tzatziki Sauce, recipe follows

Directions Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. To cook in the oven as a meatloaf, proceed as follows: Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese. To cook on a rotisserie, proceed as follows: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese. Tzatziki Sauce: 16 ounces plain yogurt 1 medium cucumber, peeled, seeded, and finely chopped Pinch kosher salt 4 cloves garlic, finely minced 1 tablespoon olive oil 2 teaspoons red wine vinegar 5 to 6 mint leaves, finely minced Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups

309

Lemon Sesame Glazed Greens Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min -7 min

Level: Easy

Serves: 4 servings

Ingredients 1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale 1 tablespoon olive oil 2 cloves garlic, minced 1 lemon, zested 2 teaspoons freshly squeezed lemon juice 1 tablespoon honey 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 tablespoon sesame seeds

Directions Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.

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310

Mustard Green Gratin Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

25 min -50 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 pound stemmed mustard greens 1 tablespoon unsalted butter, plus extra for baking dish 3 whole eggs, beaten 10 ounces ricotta cheese 2 ounces grated Parmesan (approximately 1/2 cup) 1/2 teaspoon kosher salt, plus extra for garlic and mushrooms 1/4 teaspoon freshly ground black pepper 2 cloves garlic, minced 12 ounces mushrooms, sliced 1 cup crushed round butter crackers

Directions Preheat the oven to 375 degrees F. Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them. Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside. In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside. In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat. Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.

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311

Pot O'Greens Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min -55 min

Level: Easy

Serves: 4 servings

Ingredients 1 quart water 1 1/2 pounds smoked turkey legs 2 pounds stemmed collard or turnip greens 1 teaspoon salt, plus extra if desired 1 teaspoon sugar

Directions Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes. In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.) Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.

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312

Baked Brown Rice Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

5 min -1 hr 5 min

Level: Easy

Serves: 4 servings

Ingredients 1 1/2 cups brown rice, medium or short grain 2 1/2 cups water 1 tablespoon unsalted butter 1 teaspoon kosher salt

Directions Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

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313

Brown Rice Salad Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min -1 hr 20 min

Level: Easy

Serves: 4 servings

Ingredients 6 slices bacon 1/2 cup diced red onion 1/2 cup white wine vinegar 1/2 cup chicken broth 2 teaspoons Dijon mustard 1 teaspoon sugar 1 teaspoon kosher salt, plus a pinch 1/2 teaspoon freshly ground black pepper 1 recipe Baked Brown Rice, recipe follows 1 tablespoon chopped fresh dill

Directions In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat. Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving. Baked Brown Rice: 1 1/2 cups brown rice, medium or short grain 2 1/2 cups water 1 tablespoon unsalted butter 1 teaspoon kosher salt Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

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314

Wild Mushroom and Asparagus Risotto Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

----

Level: --

Serves: --

Ingredients 6 cups chicken broth 1 cup dry white wine 2 tablespoons unsalted butter 1 cup finely chopped onion Kosher salt and freshly ground black pepper 2 cups Arborio rice 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups 2 ounces grated Parmesan, approximately 1/2 cup 1 teaspoon grated lemon zest 1/2 teaspoon freshly grated nutmeg

Directions In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm. In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown. Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper. *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

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315

Curried Split Pea Soup Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min -1 hr 0 min

Level: Intermediate

Serves: 4 servings

Ingredients 2 tablespoons unsalted butter 1 cup chopped onion Kosher salt and freshly ground black pepper 1 tablespoon minced fresh garlic 12 ounces dried green or yellow split peas, picked over and rinsed 5 cups chicken broth 1 tablespoon curry powder

Directions Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown. Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

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316

Green Peas with Cheese and Herbs Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min 20 min 3 min

Level: Easy

Serves: 4 side dish servings

Ingredients 3 quarts water 1/2 teaspoon salt 1 pound fresh or frozen peas, approximately 3 cups 2 tablespoons red wine vinegar 1 tablespoon minced shallot 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 teaspoons chopped fresh mint leaves 2 teaspoons chopped fresh parsley leaves 4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes

Directions In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside. In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.

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317

Split Pea Burgers Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

35 min 30 min 1 hr 15 min

Level: Intermediate

Serves: 8 (5-ounce) burgers

Ingredients 1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing 1/2 cup chopped onion 1/2 cup chopped bell pepper Kosher salt and freshly ground black pepper 2 teaspoons minced garlic 4 ounces mushrooms, sliced 3 cups vegetable broth 1 cup dry split peas, picked and rinsed 1/2 cup dry brown rice 1 teaspoon ground coriander 1 teaspoon ground cumin 3/4 cup plain dry bread crumbs, plus 1/4 cup for coating

Directions Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes. Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender. Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes. Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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318

Spicy Beef Kebabs Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

20 min 2 hr 0 min 12 min

Level: Easy

Serves: 4 servings

Ingredients 1 1/2 to 2 pounds boneless beef sirloin 3 cloves garlic, minced 2 teaspoons smoked paprika 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup red wine vinegar 1/2 cup olive oil Special equipment: 4 (12-inch) metal skewers

Directions Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside. In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours. Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

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319

Vanilla Lime Pineapple Skewers Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

20 min 2 hr 0 min 12 min

Level: Easy

Serves: 4 servings

Ingredients 1 vanilla bean 8 ounces dark brown sugar, approximately 1 cup firmly packed 1/2 cup freshly squeezed lime juice Pinch kosher salt 1 whole pineapple 8 (12-inch) metal skewers

Directions Split open the vanilla pod and scrape out the pulp, and add the pod and the pulp to a small saucepan along with the brown sugar, lime juice, and salt. Whisk together and place the mixture over medium high heat and bring to a boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Remove the vanilla pod. Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator. Preheat grill on high. Peel and remove the core from the pineapple. Cut the pineapple into eighths, lengthwise, and remove any prickly brown eyes. Thread the pieces of pineapple onto the skewers lengthwise. Coat the skewered pineapple on all sides with the syrup. Grill on all sides until golden brown, approximately 4 minutes per side, 12 minutes total, or until the pineapple is tender. Serve with any remaining sauce.

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320

Beef Jerky Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

20 min 8 hr 0 min 12 hr 0 min

Level: Difficult

Serves: 10 to 12 ounces

Ingredients 1 1/2 to 2 pounds flank steak 2/3 cup Worcestershire sauce 2/3 cup soy sauce 1 tablespoon honey 2 teaspoons freshly ground black pepper 2 teaspoons onion powder 1 teaspoon liquid smoke 1 teaspoon red pepper flakes Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Directions Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

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321

Jerky Tomato Sauce Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min -20 min

Level: Easy

Serves: 4 servings

3 to 4 ounces beef jerky 1 cup boiling water 1 tablespoon vegetable oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper Pinch kosher salt 2 cloves garlic, minced 1 (14.5-ounce) can chopped tomatoes 1 teaspoon dried parsley 1/4 cup heavy cream Using kitchen shears, cut the jerky into small bite-size pieces. Place in the boiling water and set aside.

Place the vegetable oil, onion, and bell pepper, along with a pinch of kosher salt, in a large, 12-inch saute pan over medium heat. Sweat for 4 to 5 minutes or until the onions are translucent. Add the garlic and continue to cook for 2 to 3 minutes. Add the jerky and its liquid along with the tomatoes, parsley, and cream, and continue to cook for 8 to 10 minutes or until the sauce thickens slightly. Serve over toast, biscuits, rice, or pasta.

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322

Chocolate Ice Cream Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

8 min 8 hr 0 min 10 min

Level: Intermediate

Serves: 1 1/2 quarts

Ingredients 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces sugar 2 teaspoons pure vanilla extract

Directions Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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323

Mint Chip Ice Cream Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

8 min 8 hr 0 min 10 min

Level: Intermediate

Serves: 1 1/2 quarts

Ingredients 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces sugar 1 teaspoon peppermint oil 3 ounces chocolate-mint candies, coarsely chopped

Directions Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below. Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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324

Vanilla Ice Cream Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

8 min 8 hr 0 min 10 min

Level: Intermediate

Serves: 1 1/2 quarts

Ingredients 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces vanilla sugar 2 teaspoons pure vanilla extract

Directions Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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325

Brown Rice Crispy Bar Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min -9 min

Level: Easy

Serves: 24 (2-inch) squares

Ingredients 3 ounces puffed brown rice, approximately 6 cups 3 tablespoons flax seed oil, plus extra for the pan 1 tablespoon orange blossom honey 7 ounces mini marshmallows, approximately 4 cups 3 ounces toasted slivered almonds, approximately 3/4 cup 1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup 1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup 1-ounce dried blueberries, approximately 1/3 cup

Directions Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F. Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture. Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.

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326

Granola Bars Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

20 min -40 min

Level: Easy

Serves: 16 (2-inch) squares

Ingredients 8 ounces old-fashioned rolled oats, approximately 2 cups 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup 3 ounces sliced almonds, approximately 1 cup 1 1/2 ounces wheat germ, approximately 1/2 cup 6 ounces honey, approximately 1/2 cup 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed 1-ounce unsalted butter, plus extra for pan 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries

Directions Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

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327

Protein Bars Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

25 min -35 min

Level: Easy

Serves: 24 (2-inch) squares

Ingredients 4 ounces soy protein powder, approximately 1 cup 2 1/4 ounces oat bran, approximately 1/2 cup 2 3/4 ounces whole-wheat flour, approximately 1/2 cup 3/4-ounce wheat germ, approximately 1/4 cup 1/2 teaspoon kosher salt 3 ounces raisins, approximately 1/2 cup 2 1/2 ounces dried cherries, approximately 1/2 cup 3 ounces dried blueberries, approximately 1/2 cup 2 1/2 ounces dried apricots, approximately 1/2 cup 1 (12.3-ounce) package soft silken tofu 1/2 cup unfiltered apple juice 4 ounces dark brown sugar, approximately 1/2 cup packed 2 large whole eggs, beaten 2/3 cup natural peanut butter Canola oil, for pan

Directions Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside. Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside. In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

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328

California Roll Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

45 min 1 hr 0 min 20 min

Level: Intermediate

Serves: 8 appetizer servings

Directions Juice of 1/2 lemon 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces 4 sheets nori 1/2 batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces 4 crabsticks, torn into pieces Pickled ginger, for serving Wasabi, for serving Soy sauce, for serving Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Ingredients Sushi Rice:

2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon kosher salt

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Yield: 4 cups

329

Sushi Rice Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

5 min 1 hr 0 min 10 min

Level: Easy

Serves: 4 cups

Ingredients 2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon kosher salt

Directions Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

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330

Blackberry Grunt Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

25 min 30 min 35 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 9 1/2 ounces all purpose flour, approximately 2 cups 2 teaspoons baking powder 1 teaspoon kosher salt 1/4 teaspoon baking soda 2 ounces unsalted butter, cut into small pieces and chilled 1 cup buttermilk 1 pound 3 ounces fresh or frozen blackberries, approximately 4 cups 1 cup sugar 1 cup water 1/2 teaspoon ground ginger

Directions Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings. Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling. Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

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331

Individual Berry Crisps Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

20 min 15 min 35 min

Level: Easy

Serves: 4 individual crisps

Ingredients 12 ounces frozen berries (blueberries or raspberries) 1/4 cup sugar 2 teaspoons cornstarch 1/2 cup plus 2 cups crisp topping, recipe follows

Directions Preheat oven to 350 degrees F. Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.

Crisp Topping: 5 ounces all-purpose flour, approximately 1 cup 2/3 cup sugar 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds 1 1/2 cups crushed crackers, gingersnaps or cereal 4 ounces unsalted butter, cubed and chilled Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts. Yield: 4 1/2 cups

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332

Rhubarb Peach Cobbler Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

30 min 30 min 1 hr 0 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients 9 1/2 ounces all purpose flour, approximately 2 cups 1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar 1 tablespoon freshly grated lime zest 1 teaspoon kosher salt, plus 1/4 teaspoon 4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish 1 1/2 ounces lard, chilled and cut into small pieces 1 1/2 ounces ice water, approximately 3 tablespoons 2 tablespoons cornstarch 1 pound rhubarb, chopped into 1/2-inch pieces 1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces 1 tablespoon freshly squeezed lime juice

Directions Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside. Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling. In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice. Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes. Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

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333

Grilled Romaine Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

5 min 2 hr 0 min 2 min

Level: Easy

Serves: 4 servings

Ingredients 1/2 cup red wine vinegar 2 hearts of romaine, rinsed and patted dry 1 tablespoon olive oil Freshly ground black pepper 1 cup finely grated Parmesan Vegetable spray, for pan

Directions Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres. Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.

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334

Sauerbraten Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

30 min 72 hr 0 min 4 hr 20 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 2 cups water 1 cup cider vinegar 1 cup red wine vinegar 1 medium onion, chopped 1 large carrot, chopped 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat 1/2 teaspoon freshly ground black pepper 2 bay leaves 6 whole cloves 12 juniper berries 1 teaspoon mustard seeds 1 (3 1/2 to 4-pound) bottom round 1 tablespoon vegetable oil 1/3 cup sugar 18 dark old-fashioned gingersnaps (about 5 ounces), crushed 1/2 cup seedless raisins, optional

Directions In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day. After 3 days of marinating, preheat the oven to 325 degrees F. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

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335

Basic Waffle Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min 5 min 10 min

Level: Easy Serves: approximately 6 (8-inch round) waffles

Ingredients 4 3/4 ounces all-purpose flour, approximately 1 cup 4 3/4 ounces whole-wheat flour, approximately 1 cup 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 tablespoons sugar 3 whole eggs, beaten 2 ounces unsalted butter, melted 16 ounces buttermilk, room temperature Vegetable spray, for waffle iron

Directions Preheat waffle iron according to manufacturer's directions. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree oven until ready to serve.

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336

Chocolate Waffle Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min 5 min 10 min

Level: Easy Serves: approximately 6 (8-inch round) waffles

Ingredients 7 ounces all-purpose flour, approximately 1 1/2 cups 1 3/4 ounces sugar, approximately 3 tablespoons 1.5 ounces cocoa powder, approximately 1/2 cup 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3 whole eggs, beaten 2 ounces unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 16 ounces buttermilk, room temperature 4 ounces chocolate chips, approximately 3/4 cup Vegetable spray, for waffle iron

Directions Preheat waffle iron according to manufacturer's directions. In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

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337

Baked Meatballs Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

20 min -20 min

Level: Easy

Serves: 20 meatballs, 4 to 5 servings

Ingredients 1/2 pound ground pork 1/2 pound ground lamb 1/2 pound ground round 5 ounces frozen spinach, thawed and drained thoroughly 1/2 cup finely grated Parmesan 1 whole egg 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried parsley 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon red pepper flakes 1/2 cup bread crumbs, divided

Directions Preheat the oven to 400 degrees F. In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours. Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

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338

Swedish Meatballs Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

30 min -25 min

Level: Easy Serves: approximately 30 meatballs, 4 to 6 servings

Ingredients 2 slices fresh white bread 1/4 cup milk 3 tablespoons clarified butter, divided 1/2 cup finely chopped onion A pinch plus 1 teaspoon kosher salt 3/4 pound ground chuck 3/4 pound ground pork 2 large egg yolks 1/2 teaspoon black pepper 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1/4 cup all-purpose flour 3 cups beef broth 1/4 cup heavy cream

Directions Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

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339

Avocado Buttercream Frosting Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: Easy Serves: approximately 2 cups of frosting

Ingredients 8 ounces avocado meat, approximately 2 small to medium 2 teaspoons freshly squeezed lemon juice 1 pound powdered sugar, sifted 1/2 teaspoon lemon extract

Directions Peel and pit the avocado. Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator.

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340

Avocado Compound Butter Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min 3 hr 0 min --

Level: Easy Serves: approximately 8 ounces of butter

Ingredients 6 ounces ripe avocado meat, approximately 2 small avocados 1 tablespoon freshly squeezed lemon juice 2 ounces unsalted butter, softened 1 garlic clove, minced 1 tablespoon freshly chopped cilantro leaves 2 teaspoons ground cumin Kosher salt and freshly ground black pepper

Directions Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.

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341

Avocado Ice Cream Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min 8 hr 0 min --

Level: Easy

Serves: 1 quart ice cream

Ingredients 12 ounces avocado meat, approximately 3 small to medium 1 tablespoon freshly squeezed lemon juice 1 1/2 cups whole milk 1/2 cup sugar 1 cup heavy cream

Directions Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours. Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

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342

Pocket Pies Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

40 min 2 hr 0 min 30 min

Level: Intermediate Serves: 10 to 15 pies or 8 to 10 toaster pastries

Ingredients Pastry:

9 1/2 ounces all-purpose flour, approximately 2 cups 2 teaspoons baking powder 3/4 teaspoon kosher salt 2 1/2 ounces shortening, approximately 6 tablespoons 3/4 cup milk 1 egg mixed with 1 to 2 teaspoons water Vegetable, canola oil or butter, for frying Curried Mango Filling, recipe follows Chocolate Filling, recipe follows

Directions In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl. Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits. To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving. To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes. To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown. To make toaster pastries: Preheat oven to 350 degrees F. Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough. Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.

Curried Mango Filling: 4 mangos, peeled and diced, approximately 2 cups or 12 ounces 1/2 cup brown sugar 1/2 cup cider vinegar 2 teaspoons curry powder 1/4 cup freshly squeezed lime juice Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling. For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies

Chocolate Filling: 2 1/2 cups sugar 1/4 cup plus 1 tablespoon cocoa powder Pinch kosher salt 10 ounces unsalted butter, room temperature Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag. For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies

343

Eggnog Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min ---

Level: Easy

Serves: 6 to 7 cups

Ingredients 4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces bourbon 1 teaspoon freshly grated nutmeg 4 egg whites*

Directions In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. Cook's Note: For cooked eggnog, follow procedure below. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. RAW EGGS *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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344

Eggnog Ice Cream Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min 10 hr 0 min 10 min

Level: Easy

Serves: 1 quart

Ingredients 4 egg yolks 1/3 cup sugar 1 pint whole milk 1 cup heavy cream 1 teaspoon freshly grated nutmeg 3 ounces bourbon

Directions In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours. Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.

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345

Creme Brulee Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min 2 hr 15 min 1 hr 0 min

Level: Intermediate

Serves: 6 servings

Ingredients 1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water

Directions Preheat the oven to 325 degrees F. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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346

Fruit Salad with Vanilla Dressing Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

25 min ---

Level: Easy

Serves: 4 to 6 servings

Ingredients 1/2 cup plain yogurt 1/4 cup mayonnaise 1 teaspoon lemon juice 1 teaspoon honey 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Freshly ground black pepper 1 Granny Smith apple, cored and diced 1 cup seedless grapes, halved 1 pear, peeled, cored and diced 10 to 12 medium size strawberries, halved 1 mango, peeled and diced 1 banana, sliced 1/3 cup chopped walnuts, toasted

Directions In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside. Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

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347

Vanilla Poached Pears Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min 1 hr 0 min 55 min

Level: Easy

Serves: 4 servings

Ingredients 1 (750-ml) bottle white wine, Riesling or Viognier 1 cup water 5 ounces vanilla sugar, approximately 3/4 cup 1 whole vanilla bean, split and scraped 4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

Directions Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil. Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator. Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour. Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

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348

Vanilla Sugar Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 2 cups

Ingredients 1 vanilla bean, whole or scraped 2 cups granulated sugar

Directions If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.

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349

Steak au Poivre Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

8 min 30 min 15 min

Level: Intermediate

Serves: 4 servings

Ingredients 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt 2 tablespoons whole peppercorns 1 tablespoon unsalted butter 1 teaspoon olive oil 1/3 cup Cognac, plus 1 teaspoon 1 cup heavy cream

Directions Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside. In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

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350

AB's Martini Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 1 drink

Ingredients 1 cup crushed ice, plus extra for chilling glass 1/2-ounce dry vermouth 2 1/2 ounces gin 1 olive

Directions Place some crushed ice into the martini glass you will be serving in, and set aside. Place the 1 cup of crushed ice into a cocktail shaker. Pour in the vermouth and swirl it around, making as much contact as possible with the ice. Using a strainer, pour the vermouth out. Add the gin and stir well to combine. Remove the ice from your serving glass and add the olive. Using the strainer, pour the gin into the serving glass.

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351

Daiquiri Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

5 min 1 hr 0 min 5 min

Level: Easy

Serves: 1 cocktail

Ingredients 2 cups crushed ice, plus extra for chilling glass 2 ounces light rum 1-ounce freshly squeezed lime juice, strained of pulp 1/2-ounce Simple Syrup, recipe follows

Directions If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail. Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately. Simple Syrup: 2 cups sugar 1 cup water Place the sugar and water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, approximately 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month. Yield: 3 cups

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352

Mint Julep Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 1 cocktail

Ingredients 10 mint leaves, plus a sprig for garnish 1 1/2 teaspoons superfine sugar Seltzer water Crushed ice 2 1/2 ounces Kentucky bourbon whiskey

Directions Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

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353

Beef Carpaccio Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

35 min 2 hr 0 min --

Level: Easy

Serves: 4 servings

Ingredients 8 to 10 ounces beef tenderloin from the tip end of the roast 4 handfuls arugula or mixed greens Your favorite vinaigrette Kosher salt Freshly ground black pepper Shaved Parmesan

Directions Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

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354

Center Cut Tenderloin Roast Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

5 min 40 min 30 min

Level: Easy

Serves: 2 to 3 servings

Ingredients 1 1/2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 1 teaspoon freshly ground cumin 1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin 1 teaspoon vegetable oil

Directions Preheat the oven to 250 degrees F. Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well. Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes. Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.

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355

Chain of Bull Cheese Steaks Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min 10 min 18 min

Level: Easy

Serves: 2 sandwiches

Ingredients 1 trimmed chain section from a beef tenderloin, approximately 6 to 8 ounces* 2 teaspoons olive oil, divided Kosher salt Freshly ground black pepper 1 medium onion, julienned 2 hoagie rolls 2 ounces grated Mimolette cheese

Directions Cook's Note: *Add any leftovers scraps from other parts of the tenderloin that you like Remove the beef from the refrigerator 1 hour before cooking. Preheat a grill pan over high heat. Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking. Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes. Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.

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356

Stuffed Tenderloin Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min 30 min 30 min

Level: Intermediate

Serves: 4 servings

Ingredients Head roast of tenderloin, approximately 1 to 1 1/2 pounds Kosher salt Freshly ground black pepper Olive oil 3 ounces blue cheese

Directions Preheat the oven to 450 degrees F. Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through. Salt and pepper the meat on all sides. Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes. After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

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357

Baked Stuffed Flounder Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

30 min -35 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 2 tablespoons unsalted butter 1 medium onion, chopped 1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets 1 clove garlic, minced 1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry 1 lemon, zested 1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets 2 tablespoons chopped fresh parsley leaves 1 cup heavy cream 1/4 cup white wine 10 ounces grated Cheddar 1 1/2 to 2 pounds flounder fillets 3 cups leftover cooked rice

Directions Preheat the oven to 350 degrees F. In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm. Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm. If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

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358

Flounder Fish Salad Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: Easy Serves: 4 appetizer or first course servings

Ingredients 1/2 cup leftover poaching oil from Oil Poached Flounder, recipe follows 3 tablespoons white wine vinegar 1/8 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1 tablespoon freshly squeezed lime juice 8 to 10 drops hot sauce 2 tablespoons chopped scallions 2 tablespoons chopped fresh parsley leaves 2 lemon slices from Oil Poached Flounder, recipe follows, finely minced 16 ounces leftover Oil Poached Flounder, recipe follows, flaked

Directions Whisk together the oil and vinegar in a medium-mixing bowl. Add the black pepper, salt, lime juice, hot sauce, scallions, parsley, and lemon and stir to combine. Taste and adjust the seasoning if desired. Add the fish and gently mix to combine. Oil Poached Flounder: 3 cups olive oil 1 1/2 to 2 pounds flounder fillets Kosher salt Freshly ground black pepper 2 lemons, thinly sliced 1 small bunch fresh parsley, thoroughly dried Preheat the oven to 350 degrees F. In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F. While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving. Yield: 4 to 6 servings Prep Time: 10 minutes Cook Time: 10 minutes Ease of preparation: intermediate

359

Oil Poached Flounder Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min 5 min 10 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 3 cups olive oil 1 1/2 to 2 pounds flounder fillets Kosher salt Freshly ground black pepper 2 lemons, thinly sliced 1 small bunch fresh parsley, thoroughly dried

Directions Preheat the oven to 350 degrees F. In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F. While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.

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360

Pad Thai Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

40 min 12 hr 0 min 5 min

Level: Intermediate

Serves: 2 servings

Ingredients 1-ounce tamarind paste 3/4 cup boiling water 2 tablespoons fish sauce 2 tablespoons palm sugar 1 tablespoon rice wine vinegar 4 ounces rice stick noodles 6 ounces Marinated Tofu, recipe follows 1 to 2 tablespoons peanut oil 1 cup chopped scallions, divided 2 teaspoons minced garlic 2 whole eggs, beaten 2 teaspoons salted cabbage 1 tablespoon dried shrimp 3 ounces bean sprouts, divided 1/2 cup roasted salted peanuts, chopped, divided Freshly ground dried red chile peppers, to taste 1 lime, cut into wedges

Directions Place the tamarind paste in the boiling water and set aside while preparing the other ingredients. Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside. Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries. Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine. Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside. If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges. Marinated Tofu: 6 ounces extra-firm tofu, not silken 1 1/2 cups soy sauce 1 teaspoon Chinese five-spice powder Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours. Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days. Yield: 6 ounces tofu

361

Scallop Mousse Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

20 min -10 min

Level: Intermediate

Serves: 35 to 40 servings

Ingredients 1 pound wet sea scallops, muscle removed, rinsed and patted dry 2 egg whites 1 teaspoon kosher salt 1/4 teaspoon white pepper 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon lemon zest 1/2 teaspoon chopped fresh parsley leaves 1/4 cup heavy cream, very cold 35 to 40 mini phyllo shells

Directions Preheat the oven to 350 degrees F. Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds. Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

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362

Scallops on the Half Shell Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min -10 min

Level: Easy

Serves: 4 servings

Ingredients 8 ounces bay scallops 2 tablespoons unsalted butter 1 tablespoon minced garlic 1/4 teaspoon kosher salt, plus a pinch 1 cup fresh bread crumbs or crushed crackers 2 medium size very ripe tomatoes, finely chopped 1/4 cup chopped fresh parsley leaves

Directions Preheat the oven to 450 degrees F. Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry. Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside. In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

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363

Seared Scallops Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

5 min -3 min

Level: Easy

Serves: 4 servings

Ingredients 1 to 1 1/4 pounds dry sea scallops, approximately 16 2 teaspoons unsalted butter 2 teaspoons olive oil Kosher salt Freshly ground black pepper

Directions Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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364

Citrus Marinated Olives Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

15 min 72 hr 0 min --

Level: Easy

Serves: 1 pound olives

Ingredients 1 pound large green olives with pits 1 clove garlic, minced 1/2 cup extra-virgin olive oil 1 tablespoon red wine vinegar 1 lemon, zested and juiced 1/2 teaspoon dried red pepper flakes 1/2 teaspoon dried tarragon 1/4 teaspoon curry powder

Directions Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours. In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Allow to sit in a cool dry place for 1 day. Place in the refrigerator for another day or 2 before serving.

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365

Olive Loaf Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

20 min 30 min 1 hr 20 min

Level: Intermediate

Serves: 1 loaf

Ingredients Vegetable oil spray 17 ounces all-purpose flour, approximately 3 1/2 cups 3 teaspoons baking powder 12 ounces pitted, roughly chopped mixed olives, approximately 2 cups 1/3 cup store bought or homemade Tapenade, recipe follows 2 large eggs, beaten 1/2 cup olive oil 1 cup whole milk 1 tablespoon honey 1 1/4 teaspoons kosher salt

Directions Preheat the oven to 375 degrees F. Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside. Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade. Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean. Remove the loaf from the pan and allow to cool on a rack before serving. Tapenade: 1/2 pound pitted mixed olives 2 anchovy fillets, rinsed 1 small clove garlic, minced 2 tablespoons capers 2 to 3 fresh basil leaves 1 tablespoon freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve. Yield: approximately 1 to 1 1/2 cups

366

Tapenade Recipe courtesy Alton Brown, 2005

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: Easy

Serves: Approximately 1 to 1 1/2 cups

Ingredients 1/2 pound pitted mixed olives 2 anchovy fillets, rinsed 1 small clove garlic, minced 2 tablespoons capers 2 to 3 fresh basil leaves 1 tablespoon freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil

Directions Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

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367

Corn Tortillas Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

30 min 30 min 30 min

Level: Intermediate

Serves: 14 to 16 tortillas

Ingredients 1 1/2 to 2 pounds Nixtamal, recipe follows 4 to 5 tablespoons lukewarm water 1 teaspoon kosher salt

Directions Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes. *You may also make tortillas from pre-ground masa flour following the directions on the bag. Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F. Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel. Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week. Nixtamal: 1 pound dried corn kernels, approximately 2 cups 6 cups water 1/2-ounce slaked lime* (commonly called cal), approximately 2 tablespoons *Cook's Note: Both dried corn and slaked lime (cal) are available online and in most Latin markets. Rinse the corn under cool water; drain and set aside. Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 to 45 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate. Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating. Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas. Yield: approximately 1 1/2 to 2 pounds nixtamal Prep Time: 15 minutes Cook Time: 45 minutes Inactive Prep Time: 12 hours

368

Lime Tortilla Chips Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

15 min 1 hr 5 min 5 min

Level: Intermediate

Serves: 40 chips

Ingredients 1/4 cup freshly squeezed lime juice 2 teaspoons kosher salt 10 fresh corn tortillas, cut into quarters 2 quarts peanut oil

Directions In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips. Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving. *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.

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369

Baked Barley Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

5 min -1 hr 0 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 cup hulled barley 1 tablespoon unsalted butter 1 teaspoon kosher salt 2 cups boiling water

Directions Preheat the oven to 375 degrees F. Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove the cover, fluff with a fork and serve immediately.

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370

Barley and Lamb Stew Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

15 min -1 hr 10 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces 1/4 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour 1 tablespoon olive oil, divided 3 medium carrots, cut into 1/4-inch rounds 1 cup barley grits 4 cups chicken broth 2 teaspoons freshly chopped oregano

Directions In a medium mixing bowl, toss the lamb with the salt, pepper and flour. Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.

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371

Barley Bread Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

10 min -40 min

Level: Easy

Serves: 8 to 10 slices

Ingredients 10 ounces barley flour, approximately 3 cups 1 teaspoon kosher salt 1 ounce baking powder, approximately 2 1/2 tablespoons 2 tablespoons honey 1/4 cup canola oil, plus extra for pan 2 eggs 1 cup whole milk

Directions Preheat a gas grill on low heat for at least 10 minutes. Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside. In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack. *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

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372

Barley Salad Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

20 min 30 min 12 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 3 tablespoons freshly squeezed orange juice Kosher salt 2 tablespoons extra-virgin olive oil 3 1/2 to 4 cups cooked and cooled barley 1 small head fennel, julienned 1/4 cup pine nuts, toasted 1/2 cup grated Parmesan cheese 1/2 cup cooked and crumbled bacon, approximately 4 slices 2 tablespoons chopped fresh parsley leaves Freshly ground black pepper

Directions In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

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373

Barley Water Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

10 min 2 hr 0 min 35 min

Level: Easy

Serves: approximately 2 quarts

Ingredients 2 quarts water 1 cup hulled barley 2 lemons 1/4 cup honey

Directions Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside. After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.

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374

Overnight Cinnamon Rolls Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

45 min 10 hr 30 min 30 min

Level: Intermediate

Serves: 12 rolls

Ingredients Dough:

4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray

Filling: 8 ounces light brown sugar, approximately 1 cup packed 1 tablespoon ground cinnamon Pinch salt 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing: 2 1/2 ounces cream cheese, softened, approximately 1/4 cup 3 tablespoons milk 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use. Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. Preheat the oven to 350 degrees F. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

375

Overnight Citrus Ginger Ring Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

45 min 10 hr 30 min 30 min

Level: Intermediate

Serves: 12 servings

Ingredients Dough:

4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray

Filling: 8 ounces sugar, approximately 1 cup 2 medium lemons, zested 2 tablespoons minced fresh ginger 2 tablespoons candied ginger, finely chopped 5 ounces all-purpose flour, approximately 1 cup 1-ounce unsalted butter, melted, approximately 2 tablespoons 1 whole egg, beaten

Glaze: 4 ounces apricot jam, or jam of choice 1-ounce candied ginger, finely chopped 1-ounce water, approximately 2 tablespoons

Directions For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. For the filling, combine the 8 ounces of sugar, lemon zest, fresh ginger, the 2 tablespoons candied ginger and the 5 ounces flour in a medium bowl. Mix until well combined. Set aside until ready to use. Lightly grease a baking sheet and set aside. Turn the dough out onto a lightly floured surface. Roll into a 12 by 24-inch rectangle. Brush the 1-ounce of melted butter onto the dough and sprinkle the filling over the dough; press the filling lightly so it sticks to the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Brush the beaten egg along the edge for a secure seal. Firmly pinch the seam to seal and roll cylinder seam side down. Brush the 2 ends with a little of the beaten egg and bring together to shape into a ring and firmly press together. Place on the baking sheet, cover with plastic wrap and refrigerate overnight or up to 16 hours. Remove the ring from the refrigerator, remove the plastic wrap and snip the top with scissors every 2 inches. Place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the ring. Close the oven door and let the dough rise until the ring looks slightly puffy, approximately 30 minutes. Remove the ring and the shallow pan of water from the oven. Preheat the oven to 350 degrees F. When the oven is ready, place the ring on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes. While the ring is baking, make the glaze by combining the jam, 1-ounce candied ginger, and the water in a small saucepan over medium heat. Bring to a simmer. Stir and cook until the jam is melted and well mixed with the water, about 3 to 5 minutes. Continue to simmer until reduced and thickened slightly, about 3 to 5 minutes. Brush over the warm ring. Serve immediately.

376

Overnight Monkey Bread Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

50 min 10 hr 30 min 30 min

Level: Intermediate

Serves: 12 servings

Ingredients Dough:

4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray

Topping: 8 ounces unsalted butter, approximately 16 tablespoons 8 ounces light brown sugar, approximately 1 cup packed 1/2 teaspoon ground rosemary 3 ounces raisins, approximately 3/4 cup

Coating: 2 1/2 ounces unsalted butter, melted, approximately 5 tablespoons 1 teaspoon ground rosemary

Directions For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning. Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary. Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours. Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven. Preheat the oven to 350 degrees F. Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer. Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.

377

Chicken Fried Steak Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

45 min 10 min 30 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 2 pounds beef bottom round, trimmed of excess fat 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup all-purpose flour 3 whole eggs, beaten 1/4 cup vegetable oil 2 cups chicken broth 1/2 cup whole milk 1/2 teaspoon fresh thyme leaves

Directions Preheat oven to 250 degrees F. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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378

Country Style Steak Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

40 min -2 hr 30 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 2 pounds beef bottom round, trimmed of excess fat 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3/4 cup all-purpose flour 1/4 cup vegetable oil or bacon drippings 2 cups chicken broth 1 teaspoon dried thyme

Directions Preheat the oven to 300 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside. Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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379

Swiss Steak Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

45 min -2 hr 30 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 2 pounds beef bottom round, trimmed of excess fat 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3/4 cup all-purpose flour 1/4 cup vegetable oil or bacon drippings 1 large onion, thinly sliced 2 cloves garlic, minced 2 stalks celery, chopped 1 tablespoon tomato paste 1 (14.5-ounce) can diced tomatoes 1 teaspoon smoked paprika 1 teaspoon dried oregano 1 tablespoon Worcestershire sauce 1 1/2 cups beef broth

Directions Preheat the oven to 325 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside. Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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380

Grilled Peach Melba Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: Easy

Serves: 4 servings

Ingredients 3/4 cup sugar, plus 1 tablespoon 3/4 cup water 2 tablespoons freshly squeezed lemon juice, divided 1 vanilla bean, scraped 4 medium peaches, peeled, pitted, and cut in half 8 ounces frozen raspberries, thawed Vanilla ice cream, for serving

Directions Preheat a grill to medium-high heat. Place 3/4 cup sugar, water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat. Add the peaches; spooning the sauce over them. Set aside. Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree. Pass the mixture through a fine mesh sieve into a small bowl. Cover and set in the refrigerator. Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to 4 minutes or until they are tender. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes. To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately.

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381

Individual Peach Upside-Down Cake Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

30 min -25 min

Level: Intermediate

Serves: 4 servings

Ingredients 3 tablespoons unsalted butter, divided 1/4 cup light brown sugar 2 medium peaches, peeled 1-ounce finely chopped crystallized ginger, approximately 3 tablespoons 2.5 ounces all-purpose flour, approximately 1/2 cup 1 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon kosher salt 1/3 cup granulated sugar 1/2 cup buttermilk, room temperature 1/2 teaspoon vanilla extract Whipped cream or ice cream, for serving, optional

Directions Preheat oven to 350 degrees F. Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside. In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer. Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

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382

Dry Fried Okra Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

15 min -15 min

Level: Intermediate

Serves: 4 side servings

Ingredients 1 pound okra, stems removed 1/2 cup cornmeal Vegetable oil Kosher salt

Directions Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into 1/4-inch pieces. Set aside. Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal. Add enough vegetable oil to a 12-inch stainless steel saute pan in order to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370 degrees F. Add the okra and fry until golden brown on 1 side, approximately 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, approximately 5 to 6 minutes longer. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.

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383

Okra and Tomatoes Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

30 min -30 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 pound okra, rinsed and trimmed 3 tablespoons olive oil 1 1/2 cups finely chopped red onion 1 1/2 teaspoons kosher salt 1 tablespoon minced garlic 2 cups peeled and chopped tomato 1 tablespoon minced fresh ginger 1 teaspoon freshly ground grains of paradise* or black pepper 1/2 teaspoon freshly ground cardamom

Directions Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise. Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately. *Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.

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384

Pickled Okra Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

30 min 336 hr 0 min 5 min

Level: Easy

Serves: 4 pints

Ingredients 2 pounds young, small to medium okra pods 4 small dried chiles, split in 1/2 2 teaspoons mustard seeds 12 sprigs fresh dill 4 cloves garlic, whole 1 teaspoon whole peppercorns 1/4 cup kosher salt 2 cups rice wine vinegar 2 cups bottled water Special Equipment: 4 pint-sized canning jars, sterilized*

Directions Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down. In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks. *Tips on Sterilizing Jars Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

385

Wet Fried Okra Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

15 min -15 min

Level: Intermediate

Serves: 4 side servings

Ingredients 1 pound okra, stems removed 1/2 cup cornmeal Vegetable oil, for frying Kosher salt

Directions Cut the okra into 1/4-inch pieces and place into a colander. Rinse under cold water and allow to drain only slightly. Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Add enough vegetable oil to a cast iron or stainless steel skillet in order to completely cover the bottom of the pan. Place over medium heat and heat until the oil reaches 370 degrees F. Add the okra all at once and fry until golden brown on 1 side, approximately 6 to 7 minutes. Do not disturb until the bottom is golden brown. Turn the okra with a spatula and do not disturb until the majority of the other side is golden brown as well, approximately 3 to 4 minutes. Now stir occasionally until all of the okra is golden on all sides, approximately another 3 to 4 minutes. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.

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386

Dry Fried Calamari Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

15 min -5 min

Level: Intermediate

Serves: 4 appetizer servings

Ingredients 2 quarts peanut oil 1 pound squid, tubes and tentacles 1/2 cup all-purpose flour 1/2 cup plain cornmeal Kosher salt Freshly ground black pepper

Directions Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F. Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside. Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.

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387

Seaside Squid Salad Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

45 min 1 hr 0 min 4 min

Level: Easy

Serves: 4 servings

Ingredients 1 1/2 pounds squid, tubes and tentacles 2 tablespoons freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon toasted and ground cumin seeds 1/8 teaspoon cayenne pepper 3/4 cup finely chopped and seeded tomato 1/4 cup finely chopped red onion 2 tablespoons capers, drained 1/4 cup chopped fresh cilantro leaves

Directions Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside. Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside. In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

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388

Squid Stuffed Squid Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

45 min -30 min

Level: Easy

Serves: 4 servings

Ingredients 1 tablespoon olive oil 1/4 cup finely chopped onion 1/2 teaspoon kosher salt 1 clove garlic, finely minced 8 to 10 whole squid (about 3 to 5 inches each) 2 ounces raw shrimp 1/4 cup fresh bread crumbs 2 tablespoons finely chopped tomato 2 teaspoon lemon zest 2 teaspoon finely chopped fresh ginger 1 teaspoon chopped fresh parsley leaves 1/4 teaspoon freshly ground black pepper 2 cups prepared tomato or spaghetti sauce

Directions Preheat an oven to 375 degrees F. Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool. Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well. Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff. Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

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389

Wet Fried Calamari Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

15 min -5 min

Level: Intermediate

Serves: 4 appetizer servings

Ingredients 2 quarts peanut oil 1 pound squid, tubes and tentacles 1 egg 1 cup ice water 1 cup all-purpose flour Kosher salt Freshly ground black pepper

Directions Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F. Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside. Place the egg, water and flour into a bowl and whisk thoroughly to combine. In small handfuls, dip the squid in the batter and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.

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390

Perfect Popcorn Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

5 min -3 min

Level: Easy

Serves: 3 1/2 to 4 quarts

Ingredients 3 tablespoons peanut oil 3 ounces popcorn kernels, approximately 1/2 cup 1/2 teaspoon popcorn salt 3 tablespoons unsalted butter

Directions Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

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391

Savory Herb Popcorn Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

8 min -3 min

Level: Easy

Serves: 3 1/2 to 4 quarts

Ingredients 3 tablespoons peanut oil 3 ounces popcorn kernels, approximately 1/2 cup 1/2 teaspoon popcorn salt 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves 3 tablespoons unsalted butter

Directions Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Sprinkle the herbs on the popcorn and gently stir to coat. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Stir to combine. Serve immediately.

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392

Slacker Jacks Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

10 min 45 min 1 hr 10 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 3 ounces popped popcorn, approximately 3 quarts 1 cup salted peanuts 4 ounces unsalted butter 16 ounces dark brown sugar, approximately 2 cups 1/4 cup dark corn syrup 1/2 teaspoon pure vanilla extract

Directions Preheat the oven to 250 degrees F. Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside. Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use. Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250 degrees F, approximately 10 minutes. Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely. Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.

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393

4-Pepper Deviled Eggs Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 hr 30 min 10 min

Level: Easy

Serves: 12 deviled eggs

Ingredients 6 hard boiled eggs, cooled and peeled 1 teaspoon whole pink peppercorns, divided 1/2 teaspoon whole white peppercorns 1/2 teaspoon whole black peppercorns 1/2 teaspoon whole green peppercorns 1/2 teaspoon caper liquid 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt Pinch sugar

Directions Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg. Chill for at least 1 hour in the refrigerator before serving.

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394

Black Pepper Mango Sorbet Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

20 min 6 hr 30 min --

Level: Easy

Serves: 1 quart

Ingredients 2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes 1/4 cup freshly squeezed lime juice 1/4 cup Pepper Vodka, recipe follows 1/4 teaspoon black pepper essential oil 12 ounces sugar

Directions Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours. Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving. Pepper Vodka: 2 tablespoons peppercorns, slightly cracked 1 (750-ml) bottle of vodka Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place. Yield: 1 (750-ml) bottle of vodka Inactive Prep Time: 7 days

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395

Pepper Vodka Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

5 min 168 hr 0 min --

Level: Easy

Serves: 1 (750-ml) bottle of vodka

Ingredients 2 tablespoons peppercorns, slightly cracked 1 (750-ml) bottle of vodka

Directions Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a sterilized* glass container with a lid and store in a cool dark place. Tips on Sterilizing Jars Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

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396

Slow Cooker Pepper Pork Chops Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

20 min 8 hr 0 min 6 hr 20 min

Level: Easy

Serves: 4 servings

Ingredients 2 cups vegetable broth 1/2 cup kosher salt 1/2 cup light brown sugar 2 tablespoons black peppercorns, slightly crushed 1 pound ice 4 (1 to 1 1/2-inch thick) bone-in pork chops 2 teaspoons kosher salt 3 ounces dried apple slices 2 tablespoons olive oil 1 large onion, julienned 1 1/2 cups chicken broth 1 tablespoon coarsely ground black pepper 1 teaspoon dried thyme

Directions Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight. Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside Place the apples in the slow cooker. Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

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397

Deep-Fried Turkey Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

15 min 9 hr 0 min 45 min

Level: Difficult

Serves: 6 to 8 servings

Ingredients 6 quarts hot water 1 pound kosher salt 1 pound dark brown sugar 5 pounds ice 1 (13 to 14-pound) turkey, with giblets removed Approximately 4 to 4 1/2 gallons peanut oil* *Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.

Directions Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

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398

Lentil Cookies Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

30 min -1 hr 10 min

Level: Easy

Serves: 4 1/2 dozen

Ingredients 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups* 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 8 ounces sugar, approximately 1 cup 6 ounces unsalted butter, room temperature, approximately 3/4 cup 1 egg 2 teaspoons vanilla extract 1 1/2 cups lentil puree, recipe follows 3 1/2 ounces rolled oats, approximately 1 cup 4 ounces dried fruit, approximately 1 cup 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup

Directions *Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.

Lentil Puree: 4 ounces lentils, approximately 2/3 cup, picked over and rinsed 2 cups water In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Yield: 1 1/2 cups lentil puree

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399

Lentil Salad Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

20 min -30 min

Level: --

Serves: 6 to 8 servings

Ingredients 1/2 cup red wine vinegar 1/4 cup olive oil 2 teaspoons Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup finely chopped fresh parsley leaves 1 teaspoon finely chopped fresh thyme leaves 1 recipe basic cooked lentils, see recipe below 6 to 8 slices thick-sliced bacon, cooked and chopped

Directions Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.

Basic Cooked Lentils: 1 pound brown or green lentils, approximately 2 1/2 cups 1 small onion, halved 1 large clove garlic, halved 1 bay leaf 1 teaspoon kosher salt 1/4 pound salt pork, optional 1/4 teaspoon freshly ground black pepper Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately. Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess. Cook smart, Alton

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400

Lentil Soup Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

30 min -45 min

Level: --

Serves: 6 to 8 servings

Ingredients 2 tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes 2 quarts chicken or vegetable broth 1/2 teaspoon freshly ground coriander 1/2 teaspoon freshly ground toasted cumin 1/2 teaspoon freshly ground grains of paradise

Directions Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

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401

Enchilada Lasagna Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

30 min -1 hr 0 min

Level: Easy

Serves: 6 to 8 servings

Ingredients For sauce:

2 dried chipotle chiles, stems and seeds removed, diced 3 large garlic cloves, minced 2 1/2 teaspoons chili powder 1 1/2 teaspoons toasted cumin seeds, freshly ground 2 cups chicken broth 3 cups tomato sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

For filling: 1 tablespoon vegetable oil 1 pound boneless, skinless chicken breasts or thighs, cubed 1 1/2 cups diced onion Pinch kosher salt 1 large clove garlic, minced 1 teaspoon dried oregano 12 (6-inch) corn tortillas 3 cups shredded queso fresco or Monterey Jack Nonstick cooking spray

Directions Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use. Preheat the oven to 350 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese. Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

402

Masa Tot Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

25 min 2 min 20 min

Level: Intermediate Serves: approximately 3 dozen tots

Ingredients 10 ounces corn tortillas, approximately 20 1/2 cup whole milk 1 whole egg 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup diced onions 2 tablespoons minced jalapenos 2 quarts peanut oil

Directions *Cook's Note: If using a Good Eats tortilla recipe, decrease milk to 1/3 cup. Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside. Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.

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403

Ultimate Nachos Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

20 min -7 min

Level: Easy

Serves: 80 nachos; about 6 servings

Ingredients 80 corn tortilla chips, approximately 8 ounces 3 to 4 jalapenos, thinly sliced* 4 1/2 ounces diced red onion, approximately 1 cup 6 ounces finely grated Cheddar, approximately 2 1/4 cups 6 ounces finely grated Oaxaca cheese, approximately 2 1/4 cups 2 tablespoons finely chopped fresh oregano leaves 2 cups fresh salsa 2 cups sour cream 2 cups guacamole

Directions *Cook's Note: Depending on your heat preference, you may remove the seeds from the jalapenos or leave them intact. Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F. Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks. Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano. Serve immediately with the salsa, sour cream, and guacamole.

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404

Shrimp Gumbo Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min -2 hr 30 min

Level: Intermediate

Serves: 6 servings

Ingredients 4 ounces vegetable oil 4 ounces all-purpose flour 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp 2 quarts water 1 cup diced onion 1/2 cup diced celery 1/2 cup diced green peppers 2 tablespoons minced garlic 1/2 cup peeled, seeded and chopped tomato 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon fresh thyme, chopped 1/4 teaspoon cayenne pepper 2 bay leaves 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned 1 tablespoon file powder

Directions Preheat the oven to 350 degrees F. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

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405

Cornish Game Hen with Bacon and Onions Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min 5 min 15 min

Level: Intermediate

Serves: 4 servings

Ingredients 2 (1 1/4 to 1 3/4 pounds) Cornish game hen Kosher salt and freshly ground black pepper 4 pieces thick-sliced bacon, cut into 1/2-inch pieces 20 to 24 pearl onions

Directions Preheat oven to 500 degrees F. Wrap a brick in aluminum foil and place into the oven to heat. Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper. Fry the bacon in a 12-inch cast iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook 10 to 15 minutes or until the thigh meat reaches 170 degrees F. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon.

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406

Grilled Curry Cornish Hens Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min 10 min 20 min

Level: Intermediate

Serves: 4 servings

Ingredients 1/3 cup vegetable oil 1 teaspoon whole fennel seed 1 teaspoon whole cumin seed 1 teaspoon whole coriander 1/2 teaspoon whole mustard seed 1/2 teaspoon paprika 1/3 cup slivered almonds, toasted 1 teaspoon kosher salt 2 (1 1/4 to 1 3/4 pound) Cornish hens

Directions Preheat grill to 500 degrees F. Place a brick, wrapped in aluminum foil onto the grates of the grill to heat. Place the vegetable oil into a 1-quart saucepan and place over high heat. Heat until you see ripples in the in the oil, but do not allow to smoke. Add the fennel, cumin, coriander, mustard seed and paprika. When the seeds begin to pop, remove from the heat and allow to sit for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary. Place the hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated. Place the birds onto the middle of the grill, skin side down and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick and continue to cook until a thermometer inserted into the thigh reaches 170 degrees F, approximately 8 to 10 minutes. Remove to a cooling rack and allow the bird to rest for 5 minutes before serving.

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407

Grilled Leg of Lamb with Pomegranate Molasses Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

10 min 10 min 1 hr 0 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients 4 to 5-pound boneless leg of lamb, rolled and tied 1/2 cup pomegranate molasses, plus extra for serving, store-bought or recipe follows Kosher salt and freshly ground black pepper to taste

Directions Preheat the grill to 375 degrees F. Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.

Pomegranate Syrup or Molasses: 4 cups pomegranate juice 1/2 cup sugar 1 tablespoon freshly squeezed lemon juice For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. Yield: 1 1/2 cups syrup or 1 cup molasses Prep Time: 5 minutes Cook Time: 50 to 70 minutes Inactive Prep Time: 30 minutes

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408

Pomegranate Gelatin Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

5 min 3 hr 0 min 5 min

Level: Easy

Serves: 4 servings

Ingredients 2 cups pomegranate juice, not from concentrate 2 envelopes unflavored gelatin 2 tablespoons sugar 1/2 cup pomegranate seeds

Directions Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside. Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.

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409

Pomegranate Syrup or Molasses Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

5 min 30 min 50 min

Level: Intermediate Serves: 1 1/2 cups syrup or 1 cup molasses

Ingredients 4 cups pomegranate juice 1/2 cup sugar 1 tablespoon freshly squeezed lemon juice

Directions For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

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410

Tequila Sunrise Recipe courtesy Alton Brown, 2006

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Intermediate

Serves: 1 serving

Ingredients Ice 1 1/2 ounces tequila Freshly squeezed orange juice 1/2 ounce homemade pomegranate syrup, recipe follows

Directions Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.

Pomegranate Syrup or Molasses: 4 cups pomegranate juice 1/2 cup sugar 1 tablespoon freshly squeezed lemon juice For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. Yield: 1 1/2 cups syrup or 1 cup molasses Prep Time: 5 minutes Cook Time: 50 to 70 minutes Inactive Prep Time: 30 minutes

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411

Corned Beef and Cabbage Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

30 min 240 hr 0 min 3 hr 0 min

Level: Easy

Serves: 8 servings

Ingredients 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows 1 tablespoon coarsely ground black pepper 1 teaspoon ground allspice 2 bay leaves 2 teaspoons kosher salt 1/2 pound diced carrots, approximately 4 small 1/2 pound diced onions, approximately 2 small 1 pound potatoes, peeled and chopped, approximately 3 medium 1/4 pound diced celery, approximately 2 stalks 1 small head cabbage, chopped, approximately 2 pounds

Directions *Cook's note: Brisket should be prepared through the brining stage, but not cooked. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef: 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter 1 cinnamon stick, broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger 2 pounds ice 1 (4 to 5 pound) beef brisket, trimmed 1 small onion, quartered 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. Yield: 6 to 8 servings Prep Time: 20 minutes Cook Time: approximately 3 hours Inactive Prep Time: 10 days

412

Corned Beef and Cabbage Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

30 min 240 hr 0 min 3 hr 0 min

Level: Easy

Serves: 8 servings

Ingredients 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows 1 tablespoon coarsely ground black pepper 1 teaspoon ground allspice 2 bay leaves 2 teaspoons kosher salt 1/2 pound diced carrots, approximately 4 small 1/2 pound diced onions, approximately 2 small 1 pound potatoes, peeled and chopped, approximately 3 medium 1/4 pound diced celery, approximately 2 stalks 1 small head cabbage, chopped, approximately 2 pounds

Directions *Cook's note: Brisket should be prepared through the brining stage, but not cooked. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef: 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter 1 cinnamon stick, broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger 2 pounds ice 1 (4 to 5 pound) beef brisket, trimmed 1 small onion, quartered 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. Yield: 6 to 8 servings Prep Time: 20 minutes Cook Time: approximately 3 hours Inactive Prep Time: 10 days

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413

Corned Beef Hash Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min -25 min

Level: Easy

Serves: 4 servings

Ingredients 3 tablespoons unsalted butter 1 cup finely chopped red bell pepper 2 cloves garlic, minced 5 cups leftover Corned Beef and Cabbage, well drained, recipe follows 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano 1/4 teaspoon freshly ground black pepper

Directions Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.

Corned Beef and Cabbage: 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows 1 tablespoon coarsely ground black pepper 1 teaspoon ground allspice 2 bay leaves 2 teaspoons kosher salt 1/2 pound diced carrots, approximately 4 small 1/2 pound diced onions, approximately 2 small 1 pound potatoes, peeled and chopped, approximately 3 medium 1/4 pound diced celery, approximately 2 stalks 1 small head cabbage, chopped, approximately 2 pounds *Cook's note: Brisket should be prepared through the brining stage, but not cooked. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef: 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter 1 cinnamon stick, broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger 2 pounds ice 1 (4 to 5 pound) beef brisket, trimmed 1 small onion, quartered 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. Yield: 8 servings Prep Time: 30 minutes Cook Time: approximately 3 hours Inactive Prep Time: 10 days

414

Spinach Salad with Warm Bacon Dressing Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

20 min ---

Level: Easy

Serves: 4 servings

Ingredients 8 ounces young spinach 2 large eggs 8 pieces thick-sliced bacon, chopped 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 4 large white mushrooms, sliced 3 ounces red onion (1 small), very thinly sliced

Directions Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

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415

Dulce de Leche Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

5 min -3 hr 0 min

Level: Intermediate

Serves: about 1 cup

Ingredients 1 quart whole milk 12 ounces sugar, approximately 1 1/2 cups 1 vanilla bean, split and seeds scraped 1/2 teaspoon baking soda

Directions Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

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416

Quick Cottage Cheese Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

10 min 35 min 5 min

Level: Easy

Serves: about 2 cups

Ingredients 1 gallon pasteurized skim milk 3/4 cup white vinegar 1 1/2 teaspoons kosher salt 1/2 cup half-and half-or heavy cream

Directions Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes. Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

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417

Tres Leche Cake Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

45 min 8 hr 0 min 25 min

Level: Intermediate

Serves: 1 (13 by 9-inch) cake

Ingredients For the cake: Vegetable oil 6 3/4 ounces cake flour, plus extra for pan 1 teaspoon baking powder 1/2 teaspoon kosher salt 4 ounces unsalted butter, room temperature 8 ounces sugar 5 whole eggs 1 1/2 teaspoons vanilla extract

For the glaze: 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened condensed milk 1 cup half-and-half

For the topping: 2 cups heavy cream 8 ounces sugar 1 teaspoon vanilla extract

For the cake:

Directions Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze: Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping: Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

418

Best Mustard Ever Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min 1 hr 0 min 1 min

Level: Easy

Serves: about 1 1/4 cups

Ingredients 1/4 cup dry mustard powder 2 teaspoons light brown sugar 1 teaspoon kosher salt 1/2 teaspoon turmeric 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/2 cup sweet pickle juice 1/4 cup water 1/2 cup cider vinegar 1/4 cup mustard seed

Directions In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

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419

Homemade Hard Pretzels Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min 1 hr 20 min 1 hr 5 min

Level: Intermediate

Serves: 36 pretzel sticks

Ingredients 1 3/4 cups warm (110 to 115 degrees F) water 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 22 ounces all-purpose flour, approximately 4 1/2 cups 1 large whole egg yolk beaten with 1 tablespoon water Vegetable oil, for pan Water Pretzel salt

Directions Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat the oven to 350 degrees F. Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out. Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.

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420

Homemade Soft Pretzels Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

30 min 1 hr 0 min 25 min

Level: Intermediate

Serves: 8 pretzels

Ingredients 1 1/2 cups warm (110 to 115 degrees F) water 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 22 ounces all-purpose flour, approximately 4 1/2 cups 2 ounces unsalted butter, melted Vegetable oil, for pan 10 cups water 2/3 cup baking soda 1 large egg yolk beaten with 1 tablespoon water Pretzel salt

Directions Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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421

Coconut Cake with 7-Minute Frosting Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min -40 min

Level: Intermediate

Serves: 1 cake

Ingredients 1 coconut, see Cook's Note

For the cake: Vegetable oil, for cake pan 14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/2 cup fresh coconut milk 1/2 cup fresh coconut cream 8 ounces unsalted butter, room temperature 16 ounces sugar, approximately 2 1/4 cups 1 teaspoon coconut extract 4 egg whites 1/3 cup coconut water

For the 7-Minute Frosting: 3 large egg whites 12 ounces sugar, approximately 1 3/4 cups 1/3 cup coconut water 1/2 teaspoon cream of tartar 1/4 teaspoon kosher salt 1 teaspoon coconut extract 1/2 teaspoon vanilla extract Grated coconut from 1 coconut, approximately 8 to 10 ounces

Directions Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

For the cake: Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside. Place the flour, baking powder and salt into a large mixing bowl and whisk to combine. Combine the coconut milk and coconut cream in small bowl and set aside. Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract. With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F. Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.

Frosting: Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using. Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

422

Coconut Extract Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min 120 hr 0 min 15 min

Level: Intermediate

Serves: about 1/2 cup extract

Ingredients 1 coconut, see Cook's Note 1 1/2 ounces freshly grated coconut, approximately 1/3 cup 4 ounces vodka

Directions Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut. Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.

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423

Coconut Milk and Cream Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

25 min 1 hr 0 min 15 min

Level: Intermediate Serves: 1/2 cup each milk and cream

Ingredients 1 coconut, see Cook's Note

For the milk: 2 ounces freshly grated coconut, approximately 1/2 cup 1/2 cup boiling 2 percent milk

For cream: 4 ounces freshly grated coconut, approximately 1 cup 1/2 cup boiling 2 percent milk

Directions Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

For the milk: Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.

For the cream: Repeat the same procedure as above only using 4 ounces of freshly grated coconut.

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424

Faux Peanut Sauce Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

20 min ---

Level: Easy

Serves: about 2 cups

Ingredients 1/4 cup chicken broth 3 ounces unsweetened coconut milk 1 ounce freshly squeezed lime juice 1 ounce soy sauce 1 tablespoon red miso paste 1 tablespoon fish sauce or 2 to 3 anchovies, ground 1 tablespoon hot sauce 2 tablespoons chopped garlic 1 tablespoon chopped fresh ginger 3/4 cup cashew nut butter 3/4 cup tahini 1/4 cup chopped cilantro leaves

Directions In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, fish sauce, hot sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Serve with satay or coconut shrimp.

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425

Southern Biscuits Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

20 min -20 min

Level: Easy

Serves: 12 biscuits

Ingredients 1 cup skim milk 1 tablespoon freshly squeezed lemon juice 9 1/4 ounces all-purpose flour, plus extra for rolling 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 ounce unsalted butter, chilled 2 tablespoons shortening

Directions Preheat the oven to 450 degrees. Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting. Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.

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426

The Chewy Gluten Free Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

25 min 1 hr 0 min 14 min

Level: Easy

Serves: 2 dozen cookies

Ingredients 8 ounces unsalted butter 11 ounces brown rice flour, approximately 2 cups 1 1/4 ounces cornstarch, approximately 1/4 cup 1/2-ounce tapioca flour, approximately 2 tablespoons 1 teaspoon xanthan gum 1 teaspoon kosher salt 1 teaspoon baking soda 2 ounces sugar, approximately 1/4 cup 10 ounces light brown sugar, approximately 1 1/4 cups 1 whole egg 1 egg yolk 2 tablespoons whole milk 1 1/2 teaspoons vanilla extract 12 ounces semisweet chocolate chips

Directions Preheat the oven to 375 degrees F. Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine. Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

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427

Pan-Fried Smelts Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min -6 min

Level: Easy

Serves: 4 servings

Ingredients 2 pounds smelts, approximately 12 (6 to 8-inch long) gutted with fins removed 1/2 cup dried bread crumbs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup fresh squeezed lemon juice Peanut oil

Directions Rinse the smelts thoroughly and pat dry. Place the bread crumbs, salt and pepper into a large resealable bag and shake to combine. Place the lemon juice into a shallow dish. Dip the smelts into the juice and then place in the bag with the dry mixture and shake until the fish are well coated. You can coat 2 to 3 fish at a time, depending on their size. Place enough peanut oil into a 12-inch cast iron skillet just to cover the bottom of the pan. Place over medium-high heat until shimmering. Add the smelts to the pan, 4 to 5 at a time, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side until lightly browned and cooked through.

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428

Plank Grilled Whole Trout Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min 2 hr 0 min 15 min

Level: Intermediate

Serves: 2 servings

Ingredients 2 (1 to 2 pound) whole trout, cleaned and gutted with heads, tails and fins removed 1 tablespoon olive oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper Special equipment: 2 untreated cedar or alder planks, 3/4-inch thick and 12 to 15 inches long

Directions Place the planks into cool water and allow to soak for at least 2 hours and up to overnight. Preheat the grill to 375 to 400 degrees F. Brush the trout, inside and out with olive oil. Season inside and out with salt and pepper. Place the trout onto the planks belly down and open. Place the planks over indirect heat and grill until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer, approximately 15 to 20 minutes. Remove from the grill and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.

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429

Whole Striped Bass Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

25 min -30 min

Level: Intermediate

Serves: 4 servings

Ingredients 1 (2 to 3-pound) or 2 (1 to 1 1/2-pounds) whole striped bass, gutted and scaled 3 tablespoons olive oil, divided 1 large bunch fresh parsley, plus extra, for serving 1 large bunch fresh dill 1 large lemon, thinly sliced 1 large onion, thinly sliced 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper

Directions Preheat the oven to 500 degrees F. Trim the fins from the fish, rinse and pat dry. Set aside. Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.

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430

Dried Fruit Recipe Courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

30 min 42 hr 0 min --

Level: Intermediate

Serves: varies on amount of fruit

Ingredients 1 cup freshly squeezed lemon juice 1 quart water Apples Mangos Pears Apricots Bananas Strawberries

Directions Special equipment: 1 box fan, 4 paper air-conditioning filters, 2 bungee cords, 6 (14 by 14-inch) plastic dehydrator sheets In a large mixing bowl, combine the lemon juice and water. Set aside until ready to use. Peel, core and dice the fruit into 1/2-inch cubes, with the exception of the strawberries. Slice the strawberries 1/8 of an inch thick. Place the fruit into the lemon water and allow to soak for up to 2 minutes. Remove and drain thoroughly. Lay 1 (14 by 14-inch) plastic dehydrator sheet on 1 of the air-conditioning filters. Place the fruit on the plastic dehydrator sheet and cover with another plastic sheet. Repeat this process with remaining plastic sheets and two more filters, stacking on top of the first one. Top these with the remaining empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to high. Dry for 42 to 48 hours. When dry, the fruit should be pliable but not sticky. You should not be able to squeeze moisture from the fruit. If using a commercial dehydrator, follow the manufacturer's directions. Remove the fruit from filters and store in an airtight container in a cool dry place.

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431

Individual Fruit Compote Pies Recipe Courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: 12 pies

Ingredients 1 whole egg 1 teaspoon water 1 (14 ounce) package puff pastry dough, thawed but still cold 1/2 cup fruit compote All-purpose flour

Directions Preheat the oven to 375 degrees F. In a small bowl, whisk together the egg and water. Set aside. Place the puff pastry on a lightly floured surface and roll to 1/8-inch thick. Cut 12 (3 3/4- inch) circles from the puff pastry. If the dough begins to stick, lightly dust with flour. Place 2 teaspoons of the fruit compote onto the middle of each circle. Lightly brush the edges with the egg wash and fold the pastry over so that the edges meet. Using a fork, press the edges together to seal. Brush the tops of the pies with the egg wash and poke several holes in the top of the pies for steam to escape. Place the pies 1-inch apart on a baking sheet lined with parchment paper and bake until golden brown, approximately 25 minutes.

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432

Sweet Dried Fruit Compote Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

10 min 1 hr 0 min 45 min

Level: Easy

Serves: 4 cups

Ingredients 4 cups water, divided into 2 containers 8 ounces dried apples, pears and apricots 1/2 cup orange juice, freshly squeezed 4 ounces sugar, approximately 1/2 cup 1 lemon, zested 1 cinnamon stick 1 whole clove

Directions Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour. In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold. Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.

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433

Trail Mix Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 5 cups

Ingredients 7 ounces dried fruit, approximately 3 cups 5 ounces mixed nuts, approximately 1 cup 3 1/2 ounces granola, approximately 1 cup

Directions Combine the fruit, nuts and granola in a large bowl. To store trail mix, place in an airtight glass container. Keep container in a cool dry place for up to 1 month. Cook's Note: Fruit dried at home should be pliable, but not sticky and you should not be able to squeeze moisture from it. If the mixture becomes soft overnight, your fruit is not dry enough.

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434

Good Eats Beef Stew Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

35 min 1 hr 30 min 4 hr 30 min

Level: Intermediate

Serves: 4 servings

Ingredients 1/4 cup tomato paste 1/4 cup apple cider vinegar 1 1/2 teaspoons Worcestershire sauce 1 tablespoon paprika 1 1/2 teaspoons dried herbs, any combination of thyme, oregano and rosemary 3 pounds English-cut short ribs 1 tablespoon plus 1 teaspoon kosher salt, divided 1 large yellow onion, thinly sliced 1 pound red potatoes, unpeeled and diced small Freshly ground black pepper 1 tablespoon chopped fresh parsley leaves

Directions In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside. Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours. Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish. Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender. Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.

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435

Deep-Fried Pickles Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

35 min -2 min

Level: Intermediate Serves: approximately 32 pickle spears

Ingredients Peanut oil 1 quart dill pickles 1 cup buttermilk 2 cups plain cornmeal 1 tablespoon kosher salt, plus more, if desired

Directions Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F. Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry. Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

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436

Dill Pickles Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min 240 hr 0 min --

Level: Easy

Serves: 3 pounds pickles

Ingredients 5 1/2 ounces pickling salt, approximately 1/2 cup 1 gallon filtered water 3 pounds pickling cucumbers, 4 to 6-inches long 1 tablespoon black peppercorns 1 tablespoon red pepper flakes 2 cloves garlic, crushed 1 teaspoon dill seed 1 large bunch dill

Directions Combine the salt and water in a pitcher and stir until the salt has dissolved. Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside. Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place. Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock. The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

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437

Boiled Peanut Soup Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

30 min -45 min

Level: Easy

Serves: 6, approximately 3 quarts

Ingredients 8 slices thick-cut bacon, chopped 14 ounces chopped onions, approximately 3 cups 6 cups chicken broth

Directions 22 ounces shelled boiled Virginia or Valencia peanuts, recipe follows 1 tablespoon chopped fresh thyme leaves 3 cups 2 percent milk 4 teaspoons rice wine vinegar 1 1/2 teaspoons kosher salt 1/4 teaspoon ground white pepper Place a 6 quart pot over medium-high heat. Add the bacon and cook, stirring frequently, until the bacon is browned, 6 to 7 minutes. Remove the bacon to a paper-towel lined plate or rack. Pour off all but 3 tablespoons of the bacon fat. Decrease the heat to medium and add the onions to the pot. Cook, stirring occasionally until the onion is softened and beginning to brown around the edges, approximately 6 minutes. Add the broth, peanuts and thyme. Increase the heat to high, and bring to a boil. Once the mixture reaches a boil, reduce the heat to medium-low to maintain a rapid simmer. Cook until the peanuts begin to loosen from their skins and the broth is reduced by 1/4, approximately 20 to 25 minutes. Turn off the heat and puree the mixture with a hand-held stick blender until smooth. Add the milk, vinegar, salt and pepper and puree until combined. Turn the heat back to medium and cook until warmed through, 5 to 7 minutes. Garnish with the reserved bacon and serve immediately.

Boiled Peanuts: 2 pounds in-shell raw Virginia or Valencia peanuts 3 ounces kosher salt 3 gallons water Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt. Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer. Drain the peanuts and store in a covered container in the refrigerator for up to 1 week. *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook. Yield: approximately 4 pounds in shell and 2 pounds out of shell

438

Boiled Peanuts Recipe courtesy Alton Brown, 2007

Prep Time: 5 min Level: Inactive Prep Time: 30 min Easy Cook Time: 4 hr 0 min Serves: approximately 4 pounds in shell and 2 pounds out of shell

Ingredients 2 pounds in-shell raw Virginia or Valencia peanuts 3 ounces kosher salt 3 gallons water

Directions Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt. Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer. Drain the peanuts and store in a covered container in the refrigerator for up to 1 week. *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.

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439

Homemade Peanut Butter Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: approximately 1 1/2 cups

Ingredients 15 ounces shelled and skinned AB's roasted peanuts, recipe follows 1 teaspoon kosher salt 1 1/2 teaspoons honey 1 1/2 tablespoons peanut oil

Directions Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Roasted Peanuts: 2 pounds in-shell raw peanuts* 2 tablespoons peanut oil 1 to 2 tablespoons kosher salt *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content. Preheat the oven to 350 degrees F. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated. Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool. If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts. Yield: Approximately 2 pounds roasted peanuts in shell

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440

Peanut Butter Pie Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

25 min 1 hr 30 min 20 min

Level: Intermediate

Serves: 10 servings

Ingredients 6 1/2 ounces chocolate wafers 1 tablespoon sugar 5 ounces unsalted butter, room temperature, divided 1 batch AB's homemade peanut butter, recipe follows 3 ounces powdered sugar, approximately 3/4 cup 1 teaspoon vanilla extract 2 ounces good quality bittersweet chocolate, chopped 1/4 cup plus 1 tablespoon heavy cream

Directions Preheat the oven to 350 degrees F. In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely. After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping. Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes. Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.

Homemade Peanut Butter: 15 ounces shelled and skinned AB's roasted peanuts, recipe follows 1 teaspoon kosher salt 1 1/2 teaspoons honey 1 1/2 tablespoons peanut oil Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months. Yield: approximately 1 1/2 cups

Roasted Peanuts: 2 pounds in-shell raw peanuts* 2 tablespoons peanut oil 1 to 2 tablespoons kosher salt

441

Roasted Peanuts Recipe courtesy Alton Brown, 2007

Prep Time: 5 min Level: Inactive Prep Time: -- Easy Cook Time: 35 min Serves: approximately 2 pounds roasted peanuts in shell

Ingredients 2 pounds in-shell raw peanuts* 2 tablespoons peanut oil 1 to 2 tablespoons kosher salt

Directions *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content. Preheat the oven to 350 degrees F. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated. Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool. If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

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442

Best Ever Green Bean Casserole Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

25 min -45 min

Level: Easy

Serves: 4 to 6 servings

Ingredients

For the topping: 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray

For beans and sauce: 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half

Directions Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

443

Blueberry Buckle Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

25 min 10 min 35 min

Level: Easy

Serves: 1 (9-inch) cake

Ingredients For the cake:

Nonstick cooking spray 9 ounces cake flour, approximately 2 cups 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon ground ginger 2 ounces unsalted butter, room temperature 5 1/4 ounces sugar, approximately 3/4 cup 1 large egg 1/2 cup whole milk 15 ounces fresh whole blueberries, approximately 3 cups

For the topping: 3 1/2 ounces sugar, approximately 1/2 cup 1 1/2 ounces cake flour, approximately 1/3 cup 1/2 teaspoon freshly ground nutmeg 2 ounces unsalted butter, chilled and cubed

Directions For the cake: Preheat the oven to 375 degrees F. Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside. In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish. For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

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444

Blueberry Soda Recipe courtesy Alton Brown, 2007

Prep Time: 10 min Level: Inactive Prep Time: 45 min Easy Cook Time: 17 min Serves: about 3 cups blueberry syrup, enough for 12 drinks

Ingredients 20 ounces fresh blueberries, approximately 4 cups, rinsed and drained 2 cups water 7 ounces sugar 1 lime, juiced Carbonated water

Directions Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp. Return the blueberry juice to the saucepan along with the sugar and lime juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled. To Serve: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.

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445

Frozen Blueberry Pie Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

30 min 10 hr 15 min 1 hr 15 min

Level: Intermediate

Serves: 8 servings

Ingredients 20 ounces blueberries, approximately 4 cups 4 ounces sugar, approximately 1/2 cup 1/8 teaspoon kosher salt 1 1/4 ounces tapioca flour, approximately 5 tablespoons 1 tablespoon fresh orange juice 1 teaspoon orange zest 2 (9-inch) store-bought pie doughs 1 egg yolk whisked with 1 teaspoon water

Directions Wash the berries and pat dry. Mash up half of the blueberries in a small bowl. In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries. Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours. Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.

For baking: Preheat the oven to 325 degrees F. Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside. Unroll second piece of dough and cut into 1 1/8-inch wide strips that are at least 10-inches long. Using a ruler that is 1 1/8-inches wide, lay the ruler on the dough at 1 edge and roll across dough using the edge of the ruler as you go to cut through the dough. Remove the frozen pie filling from the freezer and place into the prepared dough in the pan. Lightly brush the edge of the crust with the egg yolk. Lay 4 strips of dough across the top of the filling horizontally, leaving an even amount of space in between each strip. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips. Return the strips that are laid back to their original position. Next, fold back the other 2 strips and lay down a strip to the left of the center perpendicular strip. Return the strips that are laid back to their original position and repeat on the other side of the perpendicular strip, folding back the same 2 strips as you did on the other side. Once you have a lattice, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal. Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes. Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.

446

Ambrosia Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

30 min 2 hr 0 min --

Level: Easy

Serves: 6 servings

Ingredients 1/2 cup heavy cream 1 tablespoon sugar 4 ounces sour cream 6 ounces homemade mini marshmallows, approximately 3 cups 1 cup clementine orange segments, approximately 6 clementines 1 cup chopped fresh pineapple 1 cup freshly grated coconut 1 cup toasted, chopped pecans 1/2 cup drained maraschino cherries

Directions Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

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447

Homemade Marshmallows Recipe courtesy Alton Brown, 2007

Prep Time: 35 min Level: Inactive Prep Time: 4 hr 0 min Intermediate Cook Time: 10 min Serves: approximately 9 dozen marshmallows or 1 1/2 pounds miniature

Ingredients 3 packages unflavored gelatin 1 cup ice cold water, divided 12 ounces granulated sugar, approximately 1 1/2 cups 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners' sugar 1/4 cup cornstarch Nonstick spray

Directions Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows: Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows: Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture. Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight. Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

448

Gazpacho Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

45 min 2 hr 0 min --

Level: Easy

Serves: 4 servings

Ingredients 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped Tomato juice 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red bell pepper 1/2 cup chopped red onion 1 small jalapeno, seeded and minced 1 medium garlic clove, minced 1/4 cup extra-virgin olive oil 1 lime, juiced 2 teaspoons balsamic vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon toasted, ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh basil leaves, chiffonade

Directions Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

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449

Buffalo Wings Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min 1 hr 0 min 40 min

Level: Easy

Serves: 4 appetizer servings

Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt

Directions Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

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450

Orange Glazed Chicken Wings Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 hr 0 min 40 min

Level: Easy

Serves: 4 appetizer servings

Ingredients 12 whole chicken wings 1 (6-ounce) can frozen orange juice concentrate 3 tablespoons hoisin sauce 2 teaspoons honey 1 tablespoon soy sauce 1 teaspoon rice wine vinegar 1/2 teaspoon crushed red pepper flakes

Directions Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes. Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

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451

Super Apple Pie Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min 6 hr 0 min 45 min

Level: --

Serves: 10 servings

Ingredients For the crust:

6 ounces unsalted butter, cut into 1/2-inch pieces 2 ounces vegetable shortening, cut into 1/2-inch pieces 5 to 7 tablespoons applejack 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting 1 teaspoon table salt 1 tablespoon granulated sugar

For the filling: 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples 1/2 cup sugar, divided 3 tablespoons tapioca flour 2 tablespoons apple jelly 1 tablespoon apple cider 2 teaspoons freshly squeezed lime juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground grains of paradise

Directions For the crust: Place the butter, shortening and applejack into the refrigerator for 1 hour. In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated. Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

For the filling: Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise. For assembling and baking the pie: Preheat oven to 425 degrees F. Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature. **If you're using an electric oven with coils on the bottom of the oven, place the pie on the sheet pan on the lowest rack over the coils, NOT directly on top of them.

452

Fresh Broccoli Salad Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

35 min 1 hr 15 min --

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 tablespoon white wine vinegar 1 lemon, zested 1 tablespoon freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon kosher salt Pinch freshly ground black pepper 1/4 cup olive oil 1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin 6 ounces cherry or grape tomatoes, halved 3 ounces coarsely chopped, toasted pecans or hazelnuts 2 tablespoons chiffonade fresh basil leaves

Directions Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour. Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

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453

Oven Roasted Broccoli Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

15 min -10 min

Level: Easy

Serves: 4 servings

Ingredients 1 pound broccoli, rinsed and trimmed 2 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup panko bread crumbs 1/4 cup finely grated Parmesan or sharp Cheddar

Directions Preheat oven to 425 degrees F. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

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454

Pan Steamed Broccoli Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

10 min -6 min

Level: Easy

Serves: 4 servings

Ingredients 1 to 1 1/2 pounds broccoli with stalk, rinsed and trimmed 1/3 cup water Pinch kosher salt 2 tablespoons unsalted butter

Directions Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

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455

Crown Roast of Lamb Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

45 min -30 min

Level: Expert Serves: 6 to 8 servings, 2 chops per person

Ingredients 2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 cloves garlic, minced 4 teaspoons fresh thyme, chopped 1 1/2 teaspoons ground coriander 1 to 1 1/2 tablespoons sherry vinegar 1/2 to 1 teaspoon Dijon mustard 1/2 to 1 teaspoon chopped fresh rosemary leaves

Directions Preheat the oven to 375 degrees F.

To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.

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456

Cranberry Granita Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

5 min 12 hr 0 min 7 min

Level: --

Serves: 6 to 8 dessert servings

Ingredients 2 cups water 5 1/2 ounces cranberries, approximately 1 1/2 cups, washed and sorted 3/4 cup granulated sugar 1/2 teaspoon lime zest

Directions Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.

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457

Cranberry Sauce Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

10 min 12 hr 0 min 20 min

Level: --

Serves: 6 to 8 servings

Ingredients 1/4 cup freshly squeezed orange juice 1/4 cup 100 percent cranberry juice, not cocktail 1 cup honey 1 pound fresh cranberries, approximately 4 cups

Directions Wash the cranberries and discard any soft or wrinkled ones. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

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458

Fresh Cranberry Cosmo Recipe courtesy Alton Brown, 2007

Prep Time: Inactive Prep Time: Cook Time:

6 hr 0 min ---

Level: --

Serves: 1 cocktail

Ingredients 1-ounce vodka 2 1/2 ounces Cranberry Granita, recipe follows 1/2-ounce freshly squeezed lime juice

Directions Place all of the ingredients into a cocktail shaker and shake until the granita melts completely. Pour into a martini glass and serve immediately.

Cranberry Granita: 2 cups water 5 1/2 ounces cranberries, approximately 1 1/2 cups, washed and sorted 3/4 cup granulated sugar 1/2 teaspoon lime zest Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.

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459

Chiffon Cupcakes Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

30 min -30 min

Level: Easy

Serves: about 24 cupcakes

Ingredients 5 1/4 ounces cake flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 5 large eggs, separated 6 ounces sugar, divided 1/4 cup water 1/4 cup vegetable oil 1 teaspoon vanilla extract 5/8 teaspoon cream of tartar

Directions Preheat oven to 325 degrees F. Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites. Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes. Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

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460

Chocolate Chiffon Cupcake Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

30 min -30 min

Level: Easy

Serves: about 24 cupcakes

Ingredients 4 ounces cake flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/4 cup hot water 1 1/4-ounce cocoa powder 5 large egg yolks 6 ounces sugar, divided 1/4 cup vegetable oil 1 teaspoon vanilla extract 4 large egg whites 1/2 teaspoon cream of tartar

Directions Preheat oven to 325 degrees F. Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside. Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites. Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes. Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

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461

Dutch Oven Cherry Clafouti Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

10 min -30 min

Level: --

Serves: 8 servings

Ingredients 12 ounces fresh or frozen cherries 2 large eggs 1/4 cup sugar 1/2 cup whole milk 1 teaspoon vanilla extract 1/2 cup all-purpose flour Butter, for the Dutch oven

Directions Preheat an oven to 400 degrees F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy. Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven. In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.

Oven baking: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.

Outdoor coals: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle. Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving.

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462

Dutch Oven Hoecakes Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

5 min -15 min

Level: -Serves: 8 to 10 (3 to 4-inch round) cakes

Ingredients 1 cup cornmeal 2 teaspoons baking powder 3/4 teaspoon kosher salt 1 egg 3/4 cup water 1/2 cup fresh or thawed frozen corn Vegetable oil

Directions Place the cornmeal, baking powder, salt, egg and water into a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter. Brush the lid or griddle with vegetable oil until shimmering. Pour enough batter onto the lid or griddle to form a 4 inch round, approximately 2 tablespoons. Depending on the size of your griddle or lid, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degree F) oven until all of the cakes are done. Place a cast iron griddle over medium heat or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.

Cooktop: Place a cast iron skillet or griddle over medium heat. Brush with vegetable oil and heat until shimmering. Pour enough batter onto the skillet or griddle to form a 4-inch round, approximately 2 tablespoons. Depending on the size of your griddle or skillet, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degrees F) oven until all of the cakes are done.

Outdoor coals: Using a Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the bottom of the inverted oven. Lay the lid upside down on top of the Dutch oven feet and over the coals and allow to heat for 10 minutes.

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463

Knead Not Sourdough Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

10 min 20 hr 0 min 45 min

Level: --

Serves: 1 loaf

Ingredients 17 1/2 ounces bread flour, plus extra for shaping 1/4 teaspoon active-dry yeast 2 1/2 teaspoons kosher salt 12 ounces filtered water 2 tablespoons cornmeal

Directions Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours. After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours or until dough has doubled in size.

Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake for 45 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

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464

Basic Popover Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

10 min -40 min

Level: Intermediate

Serves: 6 large popovers

Ingredients 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan 4 3/4 ounces all-purpose flour, approximately 1 cup 1 1/2 teaspoons kosher salt 2 large eggs, room temperature 1 cup whole milk, room temperature

Directions Preheat oven to 400 degrees F. Grease a 6-cup popover pan with the 1 teaspoon of butter. Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

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465

Dutch Baby Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

15 min -30 min

Level: Intermediate

Serves: 4 servings

Ingredients 3 tablespoons butter, melted and divided 2 3/8 ounces all-purpose flour, approximately 1/2 cup 3 tablespoons vanilla sugar, plus extra for serving 1/2 teaspoon kosher salt 1/2 cup whole milk, room temperature 2 large eggs, room temperature Lemon wedges

Directions Preheat oven to 375 degrees F. Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients. Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

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466

Yorkshire Pudding with Roast Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

10 min -35 min

Level: Intermediate

Serves: 8 to 10 servings

Ingredients 9 ounces all-purpose flour, approximately 2 cups 1 1/2 teaspoons kosher salt 4 large eggs, room temperature 2 cups whole milk, room temperature 1/4 cup beef drippings, divided*

Directions *Cooks note: A 3-bone-in standing rib roast cooked in a 13 by 9-inch roasting pan will give you enough drippings for the pudding. Prepare the pudding while the roast is resting. Preheat oven to 400 degrees F. Leave 2 tablespoons of drippings in the roasting pan and place in the oven. Place the flour, salt, eggs, milk and remaining 2 tablespoons of drippings into the bowl of a food processor or blender and process for 30 seconds. Pour the batter into the hot roasting pan and bake for 35 to 40 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast. Serve the pudding with the roast.

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467

Braised Celery Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

15 min -15 min

Level: Easy

Serves: 4 servings

Ingredients 8 stalks celery, rinsed and trimmed, leaves chopped and reserved 1 tablespoon unsalted butter Pinch kosher salt Pinch freshly ground black pepper 1/2 cup good quality beef stock or broth

Directions Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.

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468

Celeriac Puree Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

30 min -25 min

Level: Easy

Serves: 4 servings

Ingredients 3 heads celeriac, approximately 2 1/2 to 3 pounds 1 tablespoon olive oil 4 cloves garlic, peeled and sliced 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 5 cups water 2 tablespoons unsalted butter 1/4 cup heavy cream

Directions Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice. Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.

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469

Celery Remoulade Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

25 min 1 hr 0 min --

Level: Easy

Serves: 4 servings

Ingredients 1 1/2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons Dijon mustard 3/4 cup creme fraiche 1 head celeriac, approximately 1 pound 1/4 teaspoon kosher salt Pinch freshly ground black pepper

Directions In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside. Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.

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470

Celery Soda Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

5 min -5 min

Level: Easy

Serves: 2 1/4 cups syrup

Ingredients 2 cups granulated sugar 1 cup water 2 tablespoons freshly ground celery seed Soda water

Directions Place the sugar and the water into a medium saucepan over medium-high heat. Stir to combine. Continue to stir frequently until all of the sugar has dissolved. Remove from the heat and add the celery seed, cover and allow to steep for 1 hour. Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered until completely cool. Place in an airtight container and store for up to 6 months. To use, add 2 tablespoons of syrup to 1 cup soda water and stir to combine.

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471

Tuna Croquette Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

25 min -6 min

Level: Easy

Serves: 8 appetizer size croquettes

Ingredients 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand 2 green onions, chopped fine 2 teaspoons Dijon mustard 2 large eggs, beaten 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup panko bread crumbs, divided Olive oil, for sauteing

Directions Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides. Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

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472

Tuna Dressing Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: Easy

Serves: 1 cup dressing

Ingredients 1 (7-ounce) pouch albacore tuna 1/4 cup mayonnaise 2 tablespoons red wine vinegar 1 tablespoon freshly squeezed lemon juice 1 tablespoon olive oil 1 tablespoon capers, with their juice Pinch freshly ground black pepper

Directions Place all of the ingredients into the bowl of a small food processor and process until creamy, 1 1/2 minutes. Serve as a salad dressing or a dip. Store in an airtight container for up to 4 days.

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473

Tuna Salad Undone Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

45 min ---

Level: Easy

Serves: 2 servings

Ingredients 6 to 8 ounces ventresca canned tuna, packed in olive oil 4 leaves butter lettuce, rinsed and patted dry 2 tablespoons finely chopped shallot 2 tablespoons finely chopped red or orange bell pepper 1 tablespoon nonpareil capers 2 tablespoons chopped hard-boiled egg 1 tablespoon micro greens 1/4 teaspoon black lava sea salt 1/2 lemon

Directions Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients. Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.

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474

Fruity Oil Ice Cream Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

25 min 4 hr 0 min 12 min

Level: Intermediate Serves: approximately 1 1/2 quarts

Ingredients 3 cups whole milk 1 cup heavy cream 6 large egg yolks 9 ounces granulated sugar 1/2 cup cold-pressed fruit or nut oil, hazelnut, olive, walnut, pistachio, etc.

Directions Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat. In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/3 of the cream mixture has been added. Pour in the remainder of the cream and stir to combine. Return the mixture to the saucepan and place over medium-low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175 degrees F, approximately 5 to 7 minutes. Strain the mixture through a fine mesh strainer into a container and place in the refrigerator uncovered. Allow to sit uncovered until it is cool enough not to form condensation on the lid. Cover and store for 4 hours, up to overnight, or until the temperature reaches 40 degrees or below. Pour into an ice cream maker and process according to the manufacturer's directions, approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow ice cream to harden. If freezing longer than 4 hours, remove from the freezer for 15 to 20 minutes before serving.

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475

Potato Chips Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

15 min -15 min

Level: Intermediate

Serves: 4 servings

Ingredients 2 quarts olive oil, not extra virgin 1 pound russet potatoes, about 2 large, scrubbed and rinsed Kosher salt

Directions Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F. While the oil heats, line a large mixing bowl with paper towels. On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

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476

Vegetable Saute Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

30 min -6 min

Level: Easy

Serves: 4 servings

Ingredients 4 teaspoons toasted sesame oil 1 teaspoon minced garlic 1 tablespoon minced fresh ginger 8 ounces carrots, cut on the bias into 1/4-inch thick pieces 1/2 teaspoon kosher salt Pinch freshly ground black pepper 4 ounces sugar snap peas 4 ounces savoy cabbage, shredded 3/4-ounce chopped green onion 1 tablespoon rice wine vinegar 2 teaspoons chopped fresh cilantro or mint leaves

Directions Place the sesame oil into a straight-sided 10-inch saute pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt and pepper and saute for 4 minutes. Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and green onions and saute for an additional minute. Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with the cilantro or mint and toss to combine. Serve immediately.

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477

Frozen Green Peas Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

10 min 2 hr 0 min 1 min

Level: Easy

Serves: 1 pound peas

Ingredients 1 gallon water, plus 2 quarts 1 teaspoon kosher salt 1 pound fresh shelled green peas 1 1/2 pounds ice

Directions Place the gallon of water and kosher salt into an 8-quart pot and place over high heat. Bring to a boil. Once boiling, add the peas and cook for 1 minute. Immediately drain in a colander and then transfer to a container with the 2 quarts of water and the ice. Shock for 1 minute. Pour the peas back through the colander and transfer to a half sheet pan lined with 3 layers of paper towels. Pat dry with additional paper towels. Place the tray in the refrigerator for 1 hour. After 1 hour, remove the paper towels and place the sheet pan on the bottom of the freezer. Leave the peas on the sheet pan for 1 hour. Once frozen, transfer them into a 1 gallon zip-top bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return to the freezer.

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478

Frozen Peaches Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

20 min 2 hr 0 min --

Level: Easy

Serves: 1 pound frozen fruit

Ingredients 4 ounces granulated sugar 1 teaspoon ground children's Vitamin C 1/2 teaspoon smoked paprika 1 pound peeled and pitted fresh peaches, cut into 1/2-inch thick slices

Directions Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.

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479

Mincemeat Pie Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

45 min 72 hr 0 min 30 min

Level: Intermediate

Serves: 2 1/2 pounds or 5 cups

Ingredients 2 Granny Smith Apples, peeled, cored and quartered 8 ounces golden raisins 6 ounces dark brown sugar 4 ounces dried figs, coarsely chopped 2 ounces dried cherries 2 ounces beef suet, coarsely chopped 1-ounce crystallized ginger, coarsely chopped 1/2 cup brandy 1 orange, zested and juiced 1 lemon, zested and juiced 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground allspice 1/4 teaspoon freshly ground clove Cornmeal crust, see recipe below

Directions Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months. If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.

Cornmeal Crust: 12 ounces all-purpose flour, plus additional for dusting 2 1/2 ounces stone ground cornmeal 1 1/2 ounces sugar, plus extra for the crust 1 teaspoon table salt 8 ounces very cold unsalted butter 2 ounces apple cider or juice 2 ounces cold water 1 egg beaten with 1 teaspoon water Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes. Preheat oven to 400 degrees F. Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough. If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving. Yield: 10 to 12 servings

480

Shepherd's Pie Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

45 min -45 min

Level: Intermediate

Serves: 8 servings

Ingredients

For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk

For the meat filling: 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 1/2 pounds ground lamb 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves 1/2 cup fresh or frozen corn kernels 1/2 cup fresh or frozen English peas

Directions Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

481

Basic Edamame Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

5 min -6 min

Level: --

Serves: 4 servings

Ingredients 1 pound edamame, fresh or frozen, in or out of shell 1/4 cup water Kosher salt, optional

Directions Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or with salt.

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482

Dry Roasted Edamame Brittle Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

15 min 30 min 30 min

Level: --

Serves: 1 1/2 pounds

Ingredients 7 ounces dry roasted edamame 1 tablespoon soy sauce 1/2 teaspoon cayenne pepper 1/2 teaspoon kosher salt 1 pound 6 ounces sugar 12 ounces water

Directions Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine. Line a half sheet pan with a silicone baking mat. Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the edamame mixture. Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

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483

Edamame Dip Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

15 min ---

Level: Easy

Serves: about 2 cups

Ingredients 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows 1/4 cup diced onion 1/2 cup tightly packed fresh cilantro or parsley leaves 1 large garlic clove, sliced 1/4 cup freshly squeezed lime or lemon juice 1 tablespoon brown miso 1 teaspoon kosher salt 1 teaspoon red chili paste 1/4 teaspoon freshly ground black pepper 5 tablespoons olive oil

Directions Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

Basic Edamame: 1 pound edamame, fresh or frozen, in or out of shell 1/4 cup water Kosher salt, optional Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted. Yield: 4 servings

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484

Roasted Edamame Salad Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: Easy

Serves: 4 servings

Ingredients 12 ounces fresh or frozen shelled edamame, about 2 cups 1/2 cup fresh corn kernels, about 2 ears of corn 1/4 cup finely diced scallion 1 clove garlic, minced 1 tablespoon olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup chopped fresh tomato 1/4 cup chopped fresh basil leaves 1 tablespoon red wine vinegar

Directions Preheat the oven to 400 degrees F. Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

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485

Graham Crackers Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

30 min -25 min

Level: Easy

Serves: 25 to 30 minutes

Ingredients 8 3/8 ounces graham flour 1 7/8 ounces all-purpose flour 3 ounces dark brown sugar 3/4 teaspoon aluminum-free baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/8 teaspoon ground cinnamon 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled 2 1/4 ounces molasses 1 1/2 ounces whole milk 1/2 teaspoon vanilla extract

Directions Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

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486

Lavash Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

15 min -15 min

Level: Easy

Serves: 10 to 12 serving

Ingredients 14 1/2 ounces all-purpose flour, approximately 2 1/2 cups plus extra for rolling 1 teaspoon table salt 1/2 teaspoon granulated sugar 2/3 cup water, plus additional if needed 1 whole egg 5 tablespoons unsalted butter, divided, melted, and cooled slightly

Directions Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes. Preheat the oven to 375 degrees F. Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.

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487

Seedy Crisps Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

30 min -12 min

Level: Easy

Serves: 10 to 12 servings

Ingredients 5 ounces whole-wheat flour 4 3/4 ounces all-purpose flour, plus additional for rolling 1/3 cup poppy seeds 1/3 cup sesame seeds 1 1/2 teaspoons table salt 1 1/2 teaspoons aluminum-free baking powder 3 tablespoons olive oil 6 1/2 ounces water

Directions In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes. Preheat the oven to 450 degrees F. For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough. For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes. For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions. Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

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488

Pickled Pork Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

10 min 72 hr 0 min 13 min

Level: Easy

Serves: about 1 1/2 pounds

Ingredients 2 cups water 1 cup apple cider vinegar 1/4 cup kosher salt 6 cloves garlic, peeled and crushed 2 tablespoons sugar 2 tablespoons yellow mustard seed 2 tablespoons hot sauce 1 tablespoon celery seed 1 bay leaf 1/4 teaspoon whole black peppercorns 8 ounces ice 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Directions Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

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489

Red Beans and Rice Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min 72 hr 0 min 2 hr 0 min

Level: --

Serves: 8 servings

Ingredients

For red beans: 2 tablespoons vegetable oil 1 medium onion, chopped 2 medium green bell peppers, chopped 3 stalks celery, chopped 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 5 cloves garlic, minced 12 ounces pickled pork, cut into 1-inch pieces, recipe follows 3 bay leaves 1 teaspoon dried thyme 1 teaspoon hot sauce 1/2 teaspoon cayenne pepper 2 quarts water 1 pound red kidney beans, rinsed and picked of debris

For rice: 3 cups water 1 1/2 tablespoons unsalted butter 2 cups long-grain rice 1/2 to 1 teaspoon kosher salt

Directions Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher. Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

Pickled Pork: 2 cups water 1 cup apple cider vinegar 1/4 cup kosher salt 6 cloves garlic, peeled and crushed 2 tablespoons sugar 2 tablespoons yellow mustard seed 2 tablespoons hot sauce 1 tablespoon celery seed 1 bay leaf 1/4 teaspoon whole black peppercorns 8 ounces ice 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze. Yield: about 1 1/2 pounds

490

Baklava Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min 8 hr 0 min 1 hr 0 min

Level: Intermediate

Serves: about 28 pieces

Ingredients

For the filling: 1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground 15 to 20 whole allspice berries 6 ounces blanched almonds 6 ounces raw or roasted walnuts 6 ounces raw or roasted pistachio 2/3 cup sugar 1/4 cup water 1 teaspoon rose water 1 pound phyllo dough, thawed 8 ounces clarified unsalted butter, melted

For the syrup: 1 1/4 cups honey 1 1/4 cups water 1 1/4 cups sugar 1 cinnamon stick 1 (2-inch) piece fresh orange peel

Directions Heat the oven to 350 degrees F. Place the cinnamon stick and whole allspice into a spice grinder and grind. Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside. Combine the water and rose water in a small spritz bottle and set aside. Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup. Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick. After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.

491

Candied Ginger Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

15 min -1 hr 0 min

Level: Easy

Serves: about 1 pound

Ingredients Nonstick spray 1 pound fresh ginger root 5 cups water Approximately 1 pound granulated sugar

Directions Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

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492

Ginger Ale Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

15 min 49 hr 0 min 3 min

Level: Easy

Serves: about 2 quarts

Ingredients 1 1/2 ounces finely grated fresh ginger 6 ounces sugar 7 1/2 cups filtered water 1/8 teaspoon active dry yeast 2 tablespoons freshly squeezed lemon juice

Directions Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F. Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

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493

Ginger Snaps Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

30 min -15 min

Level: Easy

Serves: about 4 dozen cookies

Ingredients 9 1/2 ounces all-purpose flour 1 1/2 teaspoons baking soda 1 tablespoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground clove 1/2 teaspoon kosher salt 7 ounces dark brown sugar 5 ounces unsalted butter, room temperature 3 ounces molasses, by weight 1 large egg, room temperature 2 teaspoons finely grated fresh ginger 4 ounces finely chopped candied ginger

Directions Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

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494

Basic Brussels Sprouts Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

5 min -5 min

Level: Easy

Serves: 4 servings

Ingredients 1 pound Brussels sprouts, rinsed 1/2 cup water 1/4 teaspoon kosher salt

Directions Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

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495

Brussels Sprouts with Bacon and Cheese Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

10 min -20 min

Level: Easy

Serves: 4 servings

Ingredients 6 slices bacon, cut into 1/2-inch pieces 1 small onion, julienned 1 teaspoon kosher salt 1 small Granny Smith apple, cored and chopped 1 recipe Basic Brussels Sprouts, recipe follows 1/2 cup heavy cream 1 teaspoon whole-grain Dijon mustard 1-ounce blue cheese, crumbled Pinch freshly ground nutmeg

Directions Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately. Basic Brussels Sprouts 1 pound Brussels sprouts, rinsed 1/2 cup water 1/4 teaspoon kosher salt Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately. Yield: 4 servings

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496

Brussels Sprouts with Pecans and Cranberries Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

15 min -10 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 1 pound fresh Brussels sprouts, rinsed and trimmed 3 ounces coarsely chopped pecans 3 tablespoons unsalted butter 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces coarsely chopped dried cranberries

Directions Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline. Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

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497

Grilled Brussels Sprouts Recipe courtesy Alton Brown, 2008

Prep Time: Inactive Prep Time: Cook Time:

10 min -13 min

Level: Easy

Serves: 4 servings

Ingredients 1 pound Brussels sprouts, as uniform in size as possible* 2 tablespoons olive oil 1 tablespoon minced garlic 1 teaspoon dry mustard 1 teaspoon smoked paprika 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

Directions *Cook's Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible. Heat a grill to medium. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

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498

Orange Delicious Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

10 min 2 hr 0 min --

Level: Easy

Serves: 2 servings

Ingredients 8 1/2 ounces freshly squeezed orange juice, divided 1/2 orange, zest finely grated 1/2 cup whole milk 1 tablespoon powdered sugar 1/2 teaspoon vanilla extract

Directions Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use. In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.

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499

Orange Marmalade Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

45 min 24 hr 0 min 1 hr 0 min

Level: Intermediate

Serves: 10 (8-ounce) jars

Ingredients 1 3/4 pounds oranges, 4 to 5 medium 1 lemon, zest finely grated and juiced 6 cups water 3 pounds plus 12 ounces sugar Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot

Directions Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft. While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready. Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready. Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten. Return the jars to the pot with boiling water, 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. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

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500

Orange Sherbet Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

15 min 2 hr 0 min --

Level: Easy

Serves: about 1 quart

Ingredients 7 ounces sugar 1 1/2 tablespoons finely grated orange zest 1/4 teaspoon kosher salt 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges 1 tablespoon freshly squeezed lemon juice 1 teaspoon vanilla extract 1 1/2 cups very cold whole milk

Directions In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour. Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

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501

Boston Brown Bread Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

15 min 1 hr 0 min 1 hr 15 min

Level: Easy

Serves: 2 (4-inch) loaves

Ingredients Nonstick spray Boiling water 2 1/2 ounces whole wheat flour 2 1/2 ounces rye flour 2 1/2 ounces cornmeal 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground allspice 6 ounces molasses, by weight 8 1/2 ounces buttermilk 1 teaspoon vanilla extract 1/2 teaspoon orange zest Special equipment: 2 empty (26.5-ounce) metal cans

Directions Move a rack to the bottom third of the oven and heat the oven to 325 degrees F. Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot. In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

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502

Homemade Dark Brown Sugar Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: about 1 pound brown sugar

Ingredients 1 pound granulated sugar 3 ounces molasses, by weight

Directions Place the sugar and molasses into the bowl of a food processor and process until the molasses is completely incorporated into the sugar, approximately 1 minute. If necessary, stop and scrape down the sides of the bowl. Place in an airtight container and store for up to a month.

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503

Molasses Coffee Marinated Pork Chops

Prep Time: Inactive Prep Time: Cook Time:

10 min 8 hr 0 min 10 min

Level: Easy

Serves: 4 servings

Ingredients Recipe courtesy Alton Brown, 2009 1 cup cool strong coffee 6 ounces molasses, by weight 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon ground ginger 6 to 8 sprigs fresh thyme 1/2 teaspoon freshly ground black pepper 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops

Directions Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight. Preheat grill to medium-high. Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

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504

Shoo-Fly Pie Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

30 min 45 min 1 hr 0 min

Level: Easy

Serves: 8 to 10 servings

Ingredients Crust:

6 ounces all-purpose flour 1/2 teaspoon table salt 3 ounces unsalted butter, chilled 1-ounce lard, chilled 4 tablespoons ice water, in spritz bottle Approximately 32 ounces dried beans, blind baking

Crumbs: 5 1/2 ounces all-purpose flour 4 ounces dark brown sugar 2 tablespoons cold, unsalted butter 1/4 teaspoon kosher salt

Filling: 3/4 cup boiling water 3/4 teaspoon baking soda 8 ounces molasses, by weight 1 whole egg, beaten 1 teaspoon vanilla extract

For the crust:

Directions In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Preheat oven to 425 degrees F. Place 2 (9-inch) metal pie pans in the refrigerator to chill. Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes. Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling. Decrease heat of oven to 350 degrees F.

For the crumbs: Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.

For the filling: Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.

505

Bi-Level King Salmon Fillet Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min 5 min 10 min

Level: Easy

Serves: 2 servings

Ingredients 1 (12-ounce) skinless king salmon fillet, 1 1/2 to 1 3/4 inches thick, pin bones removed 2 teaspoons vegetable oil Kosher salt and freshly ground black pepper

Directions Preheat the oven to 475 degrees F. Set a 10-inch heat-proof saute pan over medium heat for 2 minutes. Brush the fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillet in the pan flesh side down and cook for 3 minutes. Turn the fillet over, place pan in the oven, and cook for 5 minutes. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving.

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506

Broiled Sockeye Salmon with Citrus Glaze Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

15 min 55 min 8 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed 1/3 cup dark brown sugar 2 tablespoons lemon zest 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper

Directions Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan. Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature. Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

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507

Coho Salmon Fillets Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min 5 min 4 min

Level: Easy

Serves: 2 servings

Ingredients 2 (6-ounce) coho salmon fillets, 1 1/8 to 1 1/4 inches thick, pin bones removed 2 teaspoons vegetable oil 1/4 teaspoon kosher salt Freshly ground black pepper

Directions Set a 10-inch nonstick saute pan over medium heat. Brush each fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillets in the pan flesh side down. Cook for 2 minutes. Turn each fillet over and continue to cook for another 2 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.

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508

Crawfish Boil Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

1 hr 30 min -23 min

Level: Intermediate

Serves: 10 to 12 servings

Ingredients 1 tablespoon whole black peppercorns 1 tablespoon whole coriander seeds 2 tablespoons whole cloves 1 1/2 tablespoons whole allspice 5 gallons water 1 pound kosher salt 4 tablespoons cayenne pepper 2 tablespoons garlic powder 2 tablespoons paprika 1 tablespoon onion powder 1 tablespoon dried thyme 1 tablespoon dried oregano 1 tablespoon dry mustard 1 tablespoon dried dill weed 6 bay leaves, crumbled 10 pounds live crawfish 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter 8 ears corn, halved 2 heads garlic, unpeeled, but separated 1 pound andouille sausage, cut into 1-inch pieces

Directions Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds. Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes. Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear. Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes. Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.

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509

Hot Tamales Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min 45 min 4 hr 0 min

Level: Intermediate

Serves: 4 to 5 dozen tamales

Directions For the meat filling:

Ingredients 1/4 cup chili powder 2 tablespoons kosher salt 1 tablespoon paprika 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 2 1/2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 teaspoon freshly toasted and ground cumin seed 2 pounds Boston butt meat, untrimmed 1/2 cup vegetable oil 1 large onion, finely chopped 4 cloves garlic, minced 1 jalapeno pepper, seeded and minced For the wrappers: 4 to 5 dozen dried corn husks For the cornmeal dough: 2 pounds yellow cornmeal, approximately 6 cups 1 1/2 tablespoons kosher salt 1 tablespoon baking powder 7 1/2 ounces lard, approximately 1 cup 3 to 4 cups reserved cooking liquid For the meat filling: In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use. Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat. For the wrappers: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. For the dough: Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use. To assemble the tamales: Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine. To cook the tamales: Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours. Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

510

Turkey Tamales Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min -4 hr 0 min

Level: Easy

Serves: 2 dozen tamales

Directions For the meat filling:

Ingredients 2 teaspoons chili powder 1 1/2 teaspoons freshly toasted and ground cumin seeds 1 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 raw turkey legs, approximately 2 1/4 pounds 1/4 cup vegetable oil 1 small onion, finely chopped 3 cloves garlic, minced 1 serrano chile, seeded and finely minced For the wrappers: 2 dozen dried corn husks For the dough: 15 ounces masa harina, approximately 3 1/2 cups 1 tablespoon kosher salt 2 1/4 teaspoons baking powder 4 ounces lard, approximately 1/2 cup 2 to 4 cups reserved cooking liquid For the meat filling: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot. Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble. For the wrappers: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water. For the dough: Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use. To assemble the tamales: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine. To steam the tamales: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours. Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

511

Meat Sauce and Spaghetti Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

45 min -5 hr 0 min

Level: Easy

Serves: 6 to 8 servings

Ingredients Meat sauce:

6 ounces thick sliced bacon, cut into 1-inch pieces 2 large onions, finely chopped 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 whole cloves 1 whole star anise pod 3 stalks celery, finely chopped 5 cloves garlic, 3 minced and 2 sliced 3 tablespoons olive oil, divided 8 ounces coarsely ground beef chuck 8 ounces coarsely ground pork butt 1 1/4 cups white wine, divided 3/4 cup evaporated milk 3 cups beef broth 1-ounce dried porcini mushrooms, finely chopped 2 (28-ounce) cans diced tomatoes 1 tablespoon dried oregano 2 teaspoons dried basil 2 teaspoons dried marjoram 2 tablespoons tomato paste 1 tablespoon ketchup 1 tablespoon sherry vinegar 1 teaspoon Worcestershire sauce 1/3 cup finely grated Parmesan

Pasta: 1 gallon water 2 tablespoons kosher salt 1/2 pound dry spaghetti

Directions For the meat sauce: Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot. Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat. Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours. Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes. Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta. For the pasta: Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander. Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

512

Grilled Pork Tenderloin Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

20 min 6 hr 0 min 15 min

Level: Easy

Serves: 4 servings

Ingredients 1 whole pork tenderloin, approximately 1 pound 1 lime, zest finely grated 1/2 cup freshly squeezed lime juice 1/4 cup honey 1 1/2 teaspoons kosher salt 1/2 teaspoon garlic powder 1 chipotle chile pepper in adobo sauce 1 teaspoon vegetable oil 1 tablespoon chopped fresh cilantro leaves

Directions Trim the pork tenderloin of any excess fat and silver skin. Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use. Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator. Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

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513

Pork Wellington Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

30 min 10 min 30 min

Level: Easy

Serves: 4 servings

Ingredients 1 whole egg 1 tablespoon water 1-ounce dried apple rings 1 whole pork tenderloin, approximately 1 pound 4 1/2 ounces thinly slice prosciutto ham 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon chopped fresh thyme leaves 1 teaspoon all-purpose flour 1 sheet puff pastry, thawed completely 1 tablespoon whole-grain mustard

Directions Place a rack in the upper third of the oven and heat to 400 degrees F. Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends. Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package. Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal. Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

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514

Parsnip Crisps Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: Easy

Serves: 4 servings

Ingredients 2 quarts pure peanut oil 1 pound parsnips Kosher salt Freshly ground black pepper

Directions Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F. Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips. Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.

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515

Parsnip Muffins Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

35 min 15 min 25 min

Level: Easy

Serves: 12 muffins

Ingredients 1-ounce sliced almonds Nonstick spray 8 1/2 ounces all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 3 whole eggs 3/4 cup plain whole milk yogurt 1/4 cup vegetable oil 8 ounces sugar 10 ounces grated parsnips

Directions Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

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516

Pearsnip Sauce Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

20 min -15 min

Level: Easy

Serves: about 1 quart

Ingredients 1 pound parsnips, peeled and cut into 1-inch pieces 1 pound pears, peeled, cored, and cut into 1-inch pieces 3 tablespoons maple syrup 1 teaspoon orange zest 1 1/2 cups freshly squeezed orange juice 1/4 teaspoon ground cardamom Pinch kosher salt Pinch freshly ground clove 1 tablespoon freshly squeezed lemon juice

Directions Place the parsnips, pears, maple syrup, orange zest, orange juice, cardamom, salt, and clove into a microwave safe, sealable 3 to 4 quart container. Cover with a lid, leaving one corner open to allow steam to escape. Microwave on high for 10 to 15 minutes or until the parsnips and pears are fork tender. Add the lemon juice and puree to your desired consistency using an immersion blender. Serve warm or chilled. Store in an airtight container for up to 3 days, refrigerated.

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517

Cape Fear Punch Recipe courtesy Alton Brown, 2009

Prep Time: 30 min Level: Inactive Prep Time: 24 hr 0 min Easy Cook Time: -Serves: approximately 160 ounces or 40 (4-ounce) servings

Ingredients For the base:

750 ml rye whiskey 750 ml water 1/2 cup Demerara sugar 3 bags green tea 375 ml rum 375 ml Cognac 4 whole lemons

For the punch: 2 small oranges, thinly sliced 4 small lemons, thinly sliced 2 (750 ml) bottles sparkling wine or Champagne 1 liter seltzer or sparkling water Ice block Freshly grated nutmeg

Directions For the base: Pour the rye whiskey into a 4-quart container. Fill the now empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil. Add the sugar and stir until the temperature drops to 190 degrees F. Place the tea bags in the kettle and steep for 3 minutes. Add the tea, rum, and Cognac to the whiskey. Peel the zest from the lemons, being careful to remove the white pith. Wrap the lemon bodies in plastic wrap and reserve in the refrigerator. Add the lemon zest to the mixture, and stir to combine. Cover and refrigerate overnight. For the punch: Strain the base into a large punch bowl. Juice the reserved lemon bodies and add to the punch bowl. When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water; stir to combine. Add the ice block and serve with freshly grated nutmeg.

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518

Good Eats Company Punch Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 hr 0 min --

Level: Easy Serves: approximately 30 (4-ounce) servings

Ingredients 16 ounces freshly squeezed lime juice, bodies reserved, about 20 limes 32 ounces Demerara sugar 64 ounces warm black tea 48 ounces Batavia Arrack Ice block Freshly grated nutmeg

Directions Combine the juice, lime bodies and sugar in a 5-quart container. Add the tea and stir until the sugar dissolves completely, 2 to 3 minutes. Add the Batavia Arrack and stir to combine. Chill to at least 40 degrees, approximately 1 hour in the refrigerator. Strain the punch into a punch bowl over a large ice block and serve with freshly grated nutmeg.

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519

Hot Toddy Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min -30 min

Level: Easy Serves: approximately 13 (4-ounce) servings

Ingredients 1 lemon, thinly sliced, plus more for garnish 1/2 cup Demerara sugar 1 quart water 2 1/2 cups Scotch whiskey Freshly grated nutmeg

Directions Combine the lemon, sugar, and water in a small, 2 to 3-quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes. Add the Scotch whiskey and stir to combine. Reduce the heat to low and serve warm with lemon slices and freshly grated nutmeg.

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520

Man Bacon Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min -7 min

Level: Easy

Serves: 1 serving

Ingredients 3 rashers thick-sliced bacon, cut in half

Directions Heat a waffle iron to medium heat. Lay the bacon on the waffle iron and close lid. Cook for 2 1/2 minutes. Move the bacon pieces so the unseared areas now come in direct contact with the metal. Close the lid and cook for another 2 1/2 to 5 minutes, depending on desired crispness. Transfer the bacon to a paper towel lined plate. Reserve rendered fat for another use. Depending on bacon, you will have 1 to 3 tablespoons of fat.

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521

Man Coffee Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 4 (6-ounce) cups of coffee

Ingredients 24 fluid ounces filtered water 1/2 cup freshly ground coffee Pinch kosher salt

Directions Bring water to a boil in an electric kettle or in the microwave. Meanwhile, place the ground coffee and salt into a French press carafe. Pour the water over the grounds. Place the plunger in the carafe, but do not press down. Brew for 4 minutes, then slowly push the plunger down. Drink immediately or hold in a thermos for up to 3 hours.

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522

Man Eggs Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min -6 min

Level: Easy

Serves: 1 serving

Ingredients 2 eggs 1 teaspoon unsalted butter Pinch kosher salt Pinch freshly ground black pepper

Directions Place an 8-inch non-stick skillet over low heat for 2 minutes. Crack the eggs into a custard cup. Melt the butter in the pan and once it foams, gently add the eggs. Sprinkle with the salt and pepper. Cover and cook for 3 minutes for slightly runny yolks and 5 to 6 minutes for set yolks. Serve immediately on a warm plate.

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523

Man Hash Browns Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min -10 min

Level: Easy

Serves: 1 serving

Ingredients 4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled Pinch kosher salt 1 tablespoon bacon fat

Directions Place a 10-inch cast iron skillet over medium low heat for 5 minutes. While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture. Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

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524

Beer Bread Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

15 min 25 min 55 min

Level: Easy

Serves: 10 to 12 servings

Ingredients Nonstick spray 8 ounces all-purpose flour 4 ounces whole-wheat flour 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 1 teaspoon sugar 1 teaspoon chopped fresh dill 4 1/2 ounces sharp Cheddar, grated 12 ounces cold beer, ale or stout 1 to 2 tablespoons sunflower seeds, optional

Directions Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside. Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.

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525

Lamb Shoulder Chops with Red Wine Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

45 min 3 hr 0 min 3 hr 45 min

Level: Intermediate

Serves: 4 servings

Ingredients 2 teaspoons vegetable oil 4 (8 to 12-ounce) lamb shoulder blade chops 16 ounces red wine blend, plus 1 tablespoon (recommended: Syrah, Grenache or Mourvedre) 4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves 3 ounces dried plums, finely chopped 3 ounces dried apricots, finely chopped 2 tablespoons unsalted butter, chilled and cut into several small pieces Kosher salt Freshly ground black pepper

Directions Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours. Heat the oven to 250 degrees F. Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours. Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce. Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, if needed. Pour the sauce over the meat and serve immediately.

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526

Buttermilk Pound Cake Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

30 min 10 min 1 hr 0 min

Level: Easy

Serves: 10 to 12 servings

Ingredients 12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon 16 ounces cake flour, plus 2 tablespoons 16 ounces sugar 4 large eggs, room temperature 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 1 cup whole buttermilk, room temperature

Directions Arrange a rack in the middle of the oven and heat to 375 degrees F. Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour. Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds. With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth. Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist. Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

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527

Citrus Glaze Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: about 2/3 cup glaze

Ingredients 6 ounces powdered sugar 1 teaspoon lemon or orange zest 2 1/2 tablespoons freshly squeezed lemon or orange juice Pinch kosher salt Buttermilk Pound Cake, recipe follows

Directions Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth. Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.

Buttermilk Pound Cake: 12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon 16 ounces cake flour, plus 2 tablespoons 16 ounces sugar 4 large eggs, room temperature 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 1 cup whole buttermilk, room temperature Arrange a rack in the middle of the oven and heat to 375 degrees F. Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour. Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds. With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth. Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist. Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days. Yield: 10 to 12 servings Prep Time: 30 minutes Cook Time: 1 hour Inactive Prep Time: 10 minutes Ease of preparation: easy

528

Pound Cake Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

30 min 10 min 1 hr 0 min

Level: Easy

Serves: 10 to 12 servings

Ingredients 16 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon 16 ounces cake flour, plus 2 tablespoons 16 ounces sugar 9 large eggs, room temperature 1 teaspoon vanilla extract 1/2 teaspoon kosher salt

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529

Escabeche of Trout Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

30 min 12 hr 0 min 12 min

Level: Easy

Serves: 4 servings

Ingredients 1/3 cup all-purpose flour 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 4 6 to 8 ounce small whole trout, head-on, scaled, gutted and rinsed 1/3 cup olive oil 1 medium red onion, julienned 3 cloves garlic, sliced 6 sprigs fresh thyme 1/2 teaspoon freshly ground coriander 1/2 teaspoon smoked paprika 1 1/2 cups dry white wine 1/2 cup white wine vinegar 3 strips lemon zest, approximately 3 by 1-inch

Directions Combine the flour, 1 teaspoon of salt, and 1/4 teaspoon of black pepper in a gallon zip-top bag. Pat the trout dry and toss to coat in the bag with the seasoned flour. Heat the olive oil in a 12-inch saute pan set over medium-high heat until it shimmers. Carefully add the trout to the pan. Cook on each side for 1 minute. Using tongs or a fish spatula, transfer the trout to a 13 by 9-inch glass baking dish. Reduce the heat to medium, add the onion, and cook until translucent, approximately 5 minutes. Add the garlic and cook for an additional minute. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, coriander, paprika, white wine, vinegar, and lemon zest. Decrease the heat to low and simmer, uncovered, for 10 minutes. Remove from the heat and pour the marinade over the trout. Refrigerate, uncovered, for at least 1 hour before serving. Serve cool or at room temperature with the sauce and onions. Refrigerate, covered, for up to 12 hours.

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530

Hot Smoked Trout Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

30 min 27 hr 0 min 3 hr 0 min

Level: Easy

Serves: 2 pounds smoked trout

Ingredients 1/2 cup kosher salt 1 quart water 2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed

Directions Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours. Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch. The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor. Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.

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531

Rollmops Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

45 min 12 hr 0 min 5 min

Level: Easy

Serves: 16 to 20 rollmops

Ingredients For the brine:

1/2 cup kosher salt 1 quart water 1 pound trout filets from small, 6 to 8 ounce whole fish, scaled, skin on, and cut into 16 to 20 (4 to 6-inches long by 1-inch wide) pieces

For the pickle: 2 cups water 2 cups cider vinegar 1 tablespoon sugar 8 whole cloves 8 whole allspice berries 6 whole black peppercorns 4 dried bay leaves 1 teaspoon red pepper flakes 16 to 20 cornichon and/or pickled onion 2 tablespoons Dijon mustard 1 medium onion, julienned

Directions Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight. Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight. Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour. Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock. Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.

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532

Dashi Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min 30 min 25 min

Level: Intermediate

Serves: 2 quarts dashi

Ingredients 2 (4-inch) square pieces kombu 2 1/2 quarts water 1/2-ounce bonito flakes or katsuobushi, about 2 cups

Directions Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes. Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes. Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes. Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use. Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

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533

Easy Tofu Dressing Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: Easy

Serves: 3 cups dressing

Ingredients 12 ounces firm silken tofu 1/2 cup buttermilk 1/4 cup ketchup 2 tablespoons sweet pickle relish 1 tablespoon Dijon mustard 1 tablespoon freshly squeezed lemon juice 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions Add all of the ingredients into a blender and combine until smooth. Store in an airtight container in the refrigerator for up to a week. Serve as a dressing for a salad, as a sauce for a hamburger or a dipping sauce for vegetables.

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534

Glazed Bonito Flakes Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

10 min -9 min

Level: Intermediate

Serves: 4 servings

Ingredients Leftover bonito flakes from making dashi, about 1/2 cup wet 2 tablespoons mirin 2 tablespoons soy sauce 1/2 teaspoon sugar 2 tablespoons white sesame seeds, toasted

Directions Finely chop the bonito flakes and add to an 8-inch nonstick skillet set over medium heat. Cook, stirring constantly until the flakes are fragrant, dry and toasted, approximately 4 minutes. Add the mirin, soy sauce, and sugar and continue to cook stirring constantly until the mixture is dry and appears glazed, approximately 2 to 5 minutes. Remove from the heat and stir in the sesame seeds. Transfer the mixture to a plate and spread out to cool. Serve over rice, noodles or fish.

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535

Miso Honey Glazed Fish Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min 5 min 20 min

Level: Easy

Serves: 4 servings

Ingredients 2 tablespoons light or white miso 2 tablespoons honey 4 (6-ounce) black cod or halibut fillets, 3/4 to 1-inch thick

Directions Heat the oven to 475 degrees F. Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.

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536

Miso Soup Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

10 min 20 min 10 min

Level: Easy

Serves: 8 servings

Ingredients 12-ounce block firm silken tofu 2 quarts dashi 6 tablespoons dark or red miso 2 tablespoons light or white miso 4 scallions, thinly sliced

Directions Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes. Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth. Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.

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537

Tsuyu Sauce Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 1 1/2 cups

Ingredients 1 cup dashi 1/4 cup soy sauce 1/4 cup mirin

Directions Combine the dashi, soy sauce, and mirin in an airtight container, shake to combine and refrigerate until cold, approximately 1 hour. Serve with soba noodles.

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538

Flaming Shrimp and Grits Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

35 min -35 min

Level: --

Serves: 4 servings

Ingredients For the grits:

2 cups whole milk 2 cups water 1 1/2 teaspoons kosher salt 1 cup grits or coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, grated

For the shrimp: 1 pound (31/35 count) shrimp, peeled and deveined 2 ounces bourbon whiskey 1/4 teaspoon hot sauce, optional Kosher salt Freshly ground black pepper

Directions For the grits: Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat. While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready. For the shrimp: Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

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539

Limoncello Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

45 min 192 hr 0 min 3 min

Level: Intermediate Serves: approximately 36 ounces

Ingredients 2 pounds lemons, about 8 to 10 750 ml vodka, 100 proof 2/3 cup water 2/3 cup sugar

Directions Carefully remove the zest from the lemons using a microplane or rasp grater, being careful not to remove any of the white pith. Reserve the lemons to make lemonade or squeeze and freeze the juice for later use. Put the lemon zest into a lidded glass container that is at least 2-quarts in size. Pour the vodka over the zest, and let sit in a cool dark place for 7 days. After 7 days, strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth and return the vodka to the container. Combine the water and sugar in a small saucepan set over high heat and cook, stirring continually, until the sugar is completely dissolved, approximately 3 minutes. Once completely cool, add the sugar syrup to the vodka, and stir to combine. Cover and put the container in the freezer for at least 4 hours. Limoncello can be stored in the freezer for up to a year.

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540

Zabaglione Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

30 min -15 min

Level: Intermediate

Serves: 8 to 10 servings

Ingredients 6 large egg yolks 1/2 cup sugar 1/2 cup Marsala Pinch kosher salt Fresh berries, for serving, optional

Directions Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat. Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt. Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer. Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

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541

Buff Smoothie Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

10 min 8 hr 0 min --

Level: Easy

Serves: 24 ounces

Ingredients 4 ounces plain, low-fat soy milk 4 ounces acai, grape, or pomegranate juice 4 ounces frozen banana 4 ounces frozen strawberries 4 ounces frozen blueberries 4 ounces frozen peaches

Directions Combine the soy milk, juice, banana, strawberries, blueberries, and the peaches in the carafe of a blender. Cover and refrigerate overnight or up to 8 hours. In the morning, or when the fruit is partially thawed, put the carafe on the base of the blender, start at the lowest speed and slowly accelerate to medium, until you achieve a vortex. Blend on medium for 1 minute. Increase the speed to high and blend for an additional minute. Serve immediately.

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542

Ginger Almonds Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

10 min 30 min 27 min

Level: Easy Serves: 1 pound or approximately 4 cups

Ingredients 1 tablespoon ground ginger 1 teaspoon kosher salt 2 teaspoons olive oil 1 teaspoon dark sesame oil 1 dried arbol chile, stemmed and broken into small pieces 1 pound whole natural almonds 1 tablespoon less-sodium soy sauce 1 tablespoon Worcestershire sauce

Directions Heat the oven to 250 degrees F. Combine the ginger and salt in a large mixing bowl and set aside. Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture. Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

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543

Sherried Sardine Toast Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

15 min -5 min

Level: Easy

Serves: 4 servings

Ingredients 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil 2 tablespoons finely chopped parsley leaves, divided 1 tablespoon sherry vinegar 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges Freshly ground black pepper 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye 1 ripe Hass avocado Coarse sea salt

Directions Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour. After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp. Halve the avocado and remove the pit. Smash the flesh in each half with a fork. Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley. Season lightly with sea salt and serve with lemon wedges.

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544

Bloody Mary Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

15 min 12 hr 0 min --

Level: Easy

Serves: 4 cocktails

Ingredients 1 3/4 pounds cherry or grape tomatoes, rinsed and dried 2 teaspoons hot sauce 2 tablespoons Worcestershire sauce 1 to 3 tablespoons freshly squeezed lemon juice, to taste 1/2 teaspoon kosher salt 6 ounces tomato vodka, recipe follows

Directions Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes. Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight. Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.

Tomato Vodka: 1 pound ripe tomatoes 1 (750 ml) bottle 80 proof vodka Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids. To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place. Yield: 1 (750 ml) bottle Prep Time: 3 minutes Inactive Prep Time: 5 to 7 days Ease of preparation: easy

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545

Margarita Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 1 cocktail

Ingredients 2 ounces 100 percent agave silver/blanco tequila, divided 1 tablespoon kosher salt 4 limes, divided 1/2 small Hamlin or Valencia orange 2 tablespoons light agave nectar 3/4 cup ice cubes, about 3 to 4

Directions Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside. Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids. Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.

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546

Tomato Vodka Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

3 min 168 hr 0 min --

Level: Easy

Serves: 1 (750 ml) bottle

Ingredients 1 pound ripe tomatoes 1 (750 ml) bottle 80 proof vodka

Directions Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids. To store, pour tomato vodka back into its original bottle, and keep in a cool, dark place.

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547

Dark Salty Caramels Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

40 min 4 hr 0 min 24 min

Level: Intermediate

Serves: 64 (1-inch) caramels

Ingredients 14 1/2 ounces sugar 1/2 cup water 1/2 cup light corn syrup 1/4 teaspoon cream of tartar 1 cup heavy cream, room temperature 2 teaspoons soy sauce 8 tablespoons unsalted butter, cut into 8 pieces, at room temperature 1 teaspoon coarse sea salt

Directions Line the bottom and sides of an 8-inch square pan with parchment paper. Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes. Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by. Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets. When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes. Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles. Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.

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548

Grapefruit Brulee Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

2 min -1 min

Level: Intermediate

Serves: 4 servings

Ingredients 2 red or pink grapefruits, chilled 2 tablespoons coarse sugar 3/4 teaspoon coarse sea salt

Directions Special Equipment: Blowtorch Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife. Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately.

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549

Praline Bacon Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

12 min 10 min 45 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 1 pound thick cut bacon 2 1/2 ounces light brown sugar, about 6 tablespoons 1 1/2 ounces pecan halves

Directions Heat the oven to 400 degrees F. Line a half sheet pan with aluminum foil. Arrange the bacon in a single layer on a cooling rack, and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes. Meanwhile, combine the brown sugar and pecans in a small food processor. Pulse about 15 times or until the pecans are finely chopped. Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere. Return to the oven a bake until the bacon is crisp, about 10 minutes. Cool on the rack for 10 minutes before serving.

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550

Chicken and Dropped Dumplings Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min -1 hr 30 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 5 to 5 1/2 pound stewing hen giblets removed 3 1/2 teaspoons kosher salt, divided 7 to 9 cups water 3 tablespoons unsalted butter 2 3/4 ounces all-purpose flour 2 large eggs, at room temperature Freshly ground black pepper

Directions Special equipment: 7-quart pressure cooker Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones. Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening. Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.

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551

Chicken and Rolled Dumplings Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min 8 hr 0 min 3 hr 40 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 8 ounces all-purpose flour, approximately 2 cups, plus extra for rolling 2 teaspoons aluminum free baking powder 4 teaspoons kosher salt, divided 1/3 cup vegetable shortening, at room temperature 1/2 cup skim milk, chilled 5 to 5 1/2 pound stewing hen, giblets removed 7 to 9 cups water Freshly ground black pepper

Directions Special equipment: 7-quart pressure cooker Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork. Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper. Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning. Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones. Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil. Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.

552

Lamb Tikka Masala Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

25 min -50 min

Level: Intermediate

Serves: 6 servings

Ingredients 2 tablespoons garam masala, divided, recipe follows 2 teaspoons kosher salt, divided 1/2 teaspoon toasted, ground cumin 1/2 teaspoon toasted, ground coriander 1/2 teaspoon freshly ground black pepper 1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes 1 cup plain whole milk yogurt 1/4 cup vegetable oil 1 large onion, chopped 4 cloves garlic, minced 1 tablespoon grated fresh ginger 1 medium serrano chile, seeded and minced 1 (28-ounce) can diced tomatoes 1 cup coconut milk Fresh mint or cilantro leaves

Directions Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour. Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper. When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook. Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat. Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes. Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.

Garam Masala: 2 tablespoons cardamom seeds 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon brown mustard seeds 2 tablespoons black peppercorns 20 cloves 1 dried arbol chile stemmed, seeded and crumbled 1 (2 1/2-inch) cinnamon stick, broken in 1/2 1 teaspoon freshly grated nutmeg Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes. Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

553

Catfish Ceviche Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min 4 hr 30 min --

Level: Easy

Serves: 6 to 8 servings

Ingredients 1 pound US farm-raised catfish fillets, cut into 1/2-inch pieces 1 teaspoon grapefruit zest 1 teaspoon lime zest 1/2 cup freshly squeezed grapefruit juice 1/3 cup freshly squeezed lime juice 1 medium tomato, seeded and diced 1 small red onion, finely diced 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1 jalapeno, seeded and minced 1 tablespoon chopped fresh cilantro leaves 1 tablespoon chopped fresh oregano leaves 1 1/2 teaspoons kosher salt 1/2 teaspoon turbinado sugar 1/2 teaspoon toasted and ground cumin 1 avocado, pitted, peeled and diced

Directions Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times, during this time, to evenly distribute the marinade. Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving.

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554

Catfish Soup Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min -10 min

Level: Easy

Serves: 4 servings

Ingredients 2 cups dashi 2 tablespoons thinly sliced lemongrass 1 tablespoon julienned galangal or ginger 1 tablespoon cilantro leaves 1 habanero pepper, seeds removed and thinly sliced 1/4 cup fish sauce 1/4 cup freshly squeezed lime juice 1 pound US farm-raised catfish fillets, cut into 1-inch pieces 14 ounces coconut milk

Directions Bring the dashi to a simmer in a 4-quart saucepan over medium heat. Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a simmer. Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 minutes. Remove from the heat, ladle into soup bowls and serve immediately.

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555

Southern Fried Catfish Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

25 min -20 min

Level: Easy

Serves: 6 servings

Ingredients 1 quart peanut oil 1 cup stone-ground fine cornmeal 1 cup all purpose flour 1 teaspoon seafood seasoning (recommended: Old Bay) 1/2 teaspoon kosher salt 1/4 teaspoon hot smoked paprika 1/4 teaspoon freshly ground black pepper 6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry 3/4 cup low-fat buttermilk

Directions Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature. Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes. Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

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556

Paella Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min 15 min 45 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients 1 pound tomatoes 9 cups low-sodium chicken broth 3 cups short or medium-grain rice 20 threads saffron 2 sprigs rosemary, leaves stripped from sprigs 3 teaspoons kosher salt, divided 1 teaspoon smoked sweet paprika 2 tablespoons olive oil 3 pounds bone-in, skin-on, chicken thighs and legs 1/2 pound fresh green beans, trimmed and halved 1 cup chopped red bell pepper 1/2 cup chopped green bell pepper 2 cloves garlic, minced Special equipment: Chimney starter, newspaper, vegetable oil, and 4 pounds natural lump charcoal, 15-inch carbon steel paella pan

Directions Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper. When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook. Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside. Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm. Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl. Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes. Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute. Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking. Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.

557

Dry Aged Chimney Porterhouse Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min 96 hr 0 min 5 min

Level: Intermediate

Serves: 2 servings

Ingredients 1 (1 1/4-inch) thick porterhouse steak, preferably grass fed 3/4 teaspoon kosher salt Special Equipment: Newspaper, 1 tablespoon vegetable oil, natural lump charcoal, chimney starter

Directions Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if it becomes damp and sticks to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt. Spritz 2 pieces of newspaper with the vegetable oil and put in the bottom of a charcoal chimney starter. Light a pound of natural lump charcoal in the chimney on the cooking grate of a kettle grill. Burn the coals for 11 to 15 minutes, or until all pieces are ashen and have decreased to a single layer of charcoal with several holes through which you can see. Carefully shake the chimney to knock any ash off the coals. Pick up the chimney and use tongs to brush away any coals or ash on the grate. Lay the steak on the grate where the chimney was. Put the chimney over the steak and cook for 1 1/2 minutes. Watch for coals that may fall out of the chimney onto the steak and remove immediately. Remove the chimney, flip the steak, and replace the chimney for another 1 1/2 minutes. Put a cooling rack on top of the chimney during this time to heat. Remove the steak from under the chimney and put on the cooling rack. Cover with a medium metal mixing bowl and cook for 1 minute. Watch for flare-ups from the chimney and remove the whole cooling rack as necessary. Flip the steak, recover with the bowl and cook for an additional 1 minute. Remove the steak from the chimney and rest on the cooling rack set inside a clean half sheet pan, uncovered, for 5 minutes. Transfer to a cutting board and slice. Arrange the slices on serving plates and serve.

558

Ring of Fire Grilled Chicken Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min 2 hr 0 min 20 min

Level: Intermediate

Serves: 4 servings

Ingredients 1 (4 to 5-pound) broiler fryer chicken 1 quart water 1/2 cup honey 3 1/2 ounces kosher salt, approximately 3/4 cup 1 tablespoon curry powder 1 tablespoon chili powder 2 teaspoons cocoa powder 1 teaspoon adobo powder, without pepper 1 teaspoon ground cumin 1 teaspoon hot smoked paprika Special Equipment: 2 pieces newspaper, vegetable oil, 2 to 3 pounds natural chunk charcoal, charcoal chimney starter, 8 feet heavy duty aluminum foil, 2 aluminum pie pans

Directions Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard. Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours. Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag. Pat the chicken with paper towels until very dry. Do not rinse. Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes. Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate. Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes. Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups. After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F. Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately

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559

Asparagus Terrine Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

35 min 2 hr 0 min 1 min

Level: Intermediate

Serves: 9 to 10 servings

Ingredients 2 teaspoons unflavored powdered gelatin 2 tablespoons cold water 8 ounces quark or farmers cheese, room temperature 8 ounces cream cheese, room temperature 3 to 5 good quality, jarred anchovies in olive oil, drained 7 whole, fresh chives 1/2 teaspoon freshly ground black pepper 1/4 cup roughly chopped flat-leaf parsley 1 recipe Steamed Asparagus, cooled, recipe follows Toasted French bread slices, for serving Special equipment: Spritz bottle filled with water

Directions Spritz a 9 by 5-inch loaf pan with water and line it with plastic wrap, leaving enough excess to fold over the top when filled. Combine the gelatin and water in a 1-quart saucepan and set aside to bloom for 5 minutes. Put the quark, cream cheese, anchovies, chives, and black pepper in the bowl of a food processor and process for 1 minute. Stop and scrape down the sides of the bowl. Put the bloomed gelatin over low heat until melted, about 1 minute. Remove from the heat. With the food processor running, slowly pour the melted gelatin into the cheese mixture and process for 30 seconds. Sprinkle the parsley evenly across the bottom of the prepared loaf pan. Pour 1/4 of the cheese mixture over the parsley. Top with 1/3 of the asparagus in a single layer, alternating direction of tips. Repeat with remaining cheese mixture and asparagus, ending with the cheese mixture. Fold the excess plastic wrap over the filling. Set a second loaf pan on top of the plastic wrap and press down to compact. Refrigerate until firm, about 2 hours. Serve chilled, cut into 1-inch slices, along with crackers or toasted French bread slices. To store, wrap in plastic wrap and refrigerate for up to 2 days.

Steamed Asparagus: 1/4 cup water 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom 1/2 teaspoon kosher salt Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Yield: 4 servings

560

Roasted Asparagus Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

5 min -10 min

Level: Easy

Serves: 4 servings

Ingredients 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom 1 tablespoon olive oil 1 medium lemon, zested 1/2 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg Freshly ground black pepper

Directions Heat the oven to 500 degrees F. Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.

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561

Steamed Asparagus Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

5 min -4 min

Level: Easy

Serves: 4 servings

Ingredients 1/4 cup water 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom 1/2 teaspoon kosher salt

Directions Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Arrange on a serving platter and serve immediately.

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562

Eggs Benedict Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min 13 hr 0 min 25 min

Level: Intermediate

Serves: 8 muffins

Ingredients Yeast Based Eggs Benedict Foundation Platform (English Muffin), recipe follows Poached Eggs, recipe follows Hollandaise Sauce, recipe follows 8 slices Canadian bacon, julienned

Yeast Based Eggs Benedict Foundation Platform: 12 ounces all-purpose flour 1 1/2 ounces nonfat dry milk 1 tablespoon sugar 1 envelope active dry yeast 1 teaspoon kosher salt 10 ounces water 1 tablespoon shortening Nonstick spray 8 teaspoons rolled quick oats Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings

Directions Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment. Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight. Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes. Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes. Heat the oven to 400 degrees F. Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes. Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.

Poached Eggs: 4 quarts water 1/4 cup white vinegar

563

1 teaspoon kosher salt 8 large eggs Put 4 (6-ounce) custard cups in a 6-quart deep, straight-sided saute pan or rondeau. Add 4 quarts of water or enough to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes. Adjust the heat to maintain a water temperature of 205 degrees F outside the cups. Break the eggs, 1 at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each. Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath. To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed through. Yield: 4 servings Prep Time: 5 minutes Cook Time: 35 minutes

Hollandaise Sauce: 3 large egg yolks 1 tablespoon water 1/4 teaspoon kosher salt 1/2 teaspoon ground cayenne, divided 3 to 4 tablespoons freshly squeezed lemon juice strained, divided 8 ounces cold unsalted butter, cut into tablespoon-size pieces 1/4 teaspoon sugar Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute. Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes. Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds. Yield: 1 1/4 cups sauce Prep Time: 5 minutes Cook Time: 15 to 20 minutes To build Eggs Benedict: Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving. For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately. Yield: 4 servings

564

Grilled Pizza -Three Ways Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min 1 hr 30 min 18 min

Level: -Serves: 3 pizzas, 1 pizza for each topping

Ingredients

Dough - Enough for 3 (16-inch) round pizzas: 16 ounces all-purpose flour, plus extra for peel and rolling 1 envelope instant or rapid rise yeast 1 tablespoon kosher salt 10 ounces warm water, approximately 105 degrees F 2 tablespoons olive oil, plus 2 teaspoons for bowl 1 tablespoon malted barley syrup

Margherita topping - Enough to top 1 (16-inch) round pizza: 1 large tomato, cut into 1/3-inch thick slices 5 to 7 teaspoons olive oil, divided 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 1/2-ounce grated Parmesan 1 1/2 ounces part skim mozzarella, shredded 4 to 6 large basil leaves, shredded

Date and prosciutto topping - Enough to top 1 (16-inch) round pizza: 3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices 3 to 6 teaspoons olive oil, divided 1/2-ounce grated Parmesan 1-ounce prosciutto ham, approximately 3 slices, coarsely chopped 4 whole dates, pitted and finely chopped 1 teaspoon fresh thyme leaves

Pizza cracker: 2 to 4 teaspoons olive oil Kosher salt Freshly ground black pepper

Special equipment: Vise-Grips

Directions Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.

565

Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour. Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes. To shape and cook the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris. Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside. Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary. Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing. To shape and cook the date and Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris. Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes. Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary. Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing. To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.

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566

Baked Banana Pudding Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min 10 min 20 min

Level: Easy

Serves: 8 to 10 servings

Ingredients 3 ripe bananas, peeled and sliced into 1/4-inch rounds 1 tablespoon freshly squeezed lemon juice 1/2 cup granulated sugar, plus 2 tablespoons 1/3 cup all-purpose flour 1/4 teaspoon kosher salt 4 large eggs, separated 2 cups half-and-half 1/2 teaspoon vanilla extract 45 vanilla wafers 1 pinch cream of tartar

Directions Heat the oven to 400 degrees F. Toss the banana slices and lemon juice in a small bowl and set aside. Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract. Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding. Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.

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567

Refrigerated Banana Pudding Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min 2 hr 30 min 10 min

Level: Easy

Serves: 8 to 10 servings

Ingredients 3/4 cup granulated sugar, plus 2 tablespoons 3 tablespoons cornstarch 1/4 teaspoon kosher salt 2 large eggs 1 large egg yolk 2 cups whole milk 3 tablespoons unsalted butter, cut into 6 pieces and chilled 1/2 teaspoon vanilla extract 45 vanilla wafers 4 ounces banana liqueur 3 ripe bananas, peeled and sliced into 1/4-inch rounds 1 tablespoon freshly squeezed lemon juice 1 cup heavy whipping cream, very cold

Directions Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours. Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes. Toss the banana slices with the lemon juice in a small bowl and set aside. Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding. Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

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568

Vanilla Wafers Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

25 min 10 min 20 min

Level: Easy

Serves: approximately 70 cookies

Ingredients 7 ounces all-purpose flour 3/4 teaspoon aluminum free baking powder 1/2 teaspoon kosher salt 4 ounces unsalted butter, room temperature 3 1/2 ounces vanilla sugar 1 large egg 4 teaspoons vanilla extract 1 tablespoon whole milk

Directions Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F. Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping. Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

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569

All American Beef Taco Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

45 min -30 min

Level: Intermediate

Serves: 6 servings

Ingredients 3/4 cup peanut oil 12 (6-inch) yellow corn tortillas Kosher, for seasoning, plus 1 teaspoon for beef 1 medium onion, chopped 16 ounces ground sirloin 2 cloves garlic, minced 1 recipe Taco Potion #19, recipe follows 2/3 cup low-sodium beef broth 6 ounces panela cheese, crumbled 12 pickled jalapeno slices 1 cup shredded iceberg lettuce, optional 1 large tomato, seeded and chopped, optional 1/2 cup fresh cilantro leaves, optional Special equipment: heavy duty aluminum foil

Directions Make a taco mold by folding a 5-foot long piece of heavy-duty aluminum foil into a block that is approximately 8 inches long, 4 inches high and 2 inches deep, forming a shape to mold the taco. Set aside. Heat the oven to 250 degrees F. Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature. Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling. Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes. Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.

Taco Potion #19: 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons cornstarch 2 teaspoons kosher salt 1 1/2 teaspoons hot smoked paprika 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month. Yield: 1/4 cup plus 2 tablespoons

570

Crema Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

10 min 24 hr 0 min 1 min

Level: Easy

Serves: approximately 1 cup

Ingredients 1 cup heavy cream 1 tablespoon buttermilk 1 chipotle chile in adobo sauce 1/4 teaspoon kosher salt

Directions Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt. Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

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571

Fish Taco Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min 15 min 8 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 3 cloves garlic 1 cup packed cilantro leaves 2 limes, zested 2 teaspoons ground cumin 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 cup tequila 1 pound tilapia fillets 1 tablespoon olive oil 8 (7-inch) round Flour Tortillas, recipe follows Crema, recipe follows Shredded red cabbage Lime wedges

Directions Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes. Heat an electric nonstick griddle to 375 degrees F. Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.

Flour Tortillas: 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling 1 teaspoon kosher salt 1/3 cup lard 1/2 cup cool water Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times. Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds. Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour. Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel. Heat an electric nonstick griddle to 375 degrees F. Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat. Yield: 8 tortillas

Crema: 1 cup heavy cream 1 tablespoon buttermilk 1 chipotle chile in adobo sauce 1/4 teaspoon kosher salt Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt. Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use. Yield: approximately 1 cup

572

Flour Tortillas Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min 1 hr 0 min 16 min

Level: Intermediate

Serves: 8 tortillas

Ingredients 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling 1 teaspoon kosher salt 1/3 cup lard 1/2 cup cool water

Directions Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times. Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds. Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour. Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel. Heat an electric nonstick griddle to 375 degrees F. Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

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573

Taco Potion #19 Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

5 min ---

Level: Easy

Serves: 1/4 cup plus 2 tablespoons

Ingredients 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons cornstarch 2 teaspoons kosher salt 1 1/2 teaspoons hot smoked paprika 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper

Directions Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

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574

Soy Ginger Dipping Sauce Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

10 min ---

Level: Easy

Serves: 1 cup

Ingredients 1/2 cup low-sodium soy sauce 1/4 cup rice wine vinegar 2 tablespoons finely grated ginger 2 tablespoons chopped green onion 2 medium cloves garlic, minced 2 teaspoons sugar 1 teaspoon sesame oil

Directions Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura

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575

Tempura Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

25 min -35 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients 5 ounces unbleached cake flour 5 ounces white rice flour 1 1/2 quarts vegetable oil 1 large egg, beaten 1 1/2 cups cold seltzer water 1/2 cup vodka 5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices Kosher salt 1/4 pound fresh green beans, trimmed 8 stems flat-leaf parsley 1/2 pound shrimp, 31 to 35 count, head and tail-on, peeled and deveined 1/2 pound tilapia fillets, cut into 1-inch pieces Ice

Directions Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside. Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer. Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice. Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood. Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately. Cook's Note: Tempura may be held in a 200 degree F oven for up to 30 minutes, though texture is compromised.

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576

Leftover Oatmeal Bread Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 hr 30 min 55 min

Level: Easy

Serves: 1 loaf

Ingredients 1 package active dry yeast 11 ounces bread flour, plus extra for kneading 1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided 1 teaspoon kosher salt 12 ounces leftover, cooked old fashioned rolled oats, at room temperature 1/4 cup warm water 2 tablespoons agave syrup 1 tablespoon olive oil, plus extra for bowl and pan 1 large egg yolk 1 tablespoon water

Directions Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside. Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition. Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour. Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight. Heat the oven to 350 degrees F. Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

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577

Oat Waffle Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

20 min 3 min 3 min

Level: Easy

Serves: 4 to 6 (8-inch round) waffles

Ingredients 5 1/2 ounces old fashioned rolled oats 4 ounces all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 3 large eggs, beaten 2 ounces unsalted butter, melted and slightly cooled 16 ounces buttermilk at room temperature

Directions Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes. Heat a waffle iron according to manufacturer's directions. Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.

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578

Refresco de Avena Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

5 min 1 hr 0 min --

Level: Easy

Serves: 4 (8-ounce) servings

Ingredients 1/2 cup piloncillo sugar, grated 1 quart warm water 2 ounces old fashioned rolled oats, not instant 1 small lime, peeled, body halved and reserved 1/2 teaspoon cardamom seeds, optional

Directions Dissolve the sugar in the water in a large container. Steep the oatmeal, lime peel, and cardamom, if using, in the sugar water for 1 hour. Strain and serve over ice with a squeeze of lime juice.

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579

The Oatiest Oatmeal Cookies Ever Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min 5 min 33 min

Level: --

Serves: about 3 dozen cookies

Ingredients 16 ounces old fashioned rolled oats 1 teaspoon baking powder 1 teaspoon ground cinnamon Pinch kosher salt 10 ounces unsalted butter, at room temperature 6 ounces dark brown sugar 3 1/2 ounces granulated sugar 1 large egg 1 teaspoon vanilla extract 4 ounces raisins, optional

Directions Heat the oven to 375 degrees F. Spread the oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind 8 ounces of the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Combine the butter and sugars in the bowl of a stand mixer, and mix on medium speed using the paddle attachment until light in color about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine. Scoop the dough with a 1 1/2-ounce disher or server onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, about 12 to 14 minutes. Rotate the pan halfway through the cooking time. Cool the cookies on the pans for 2 minutes, then remove them to a cooling rack to cool completely.

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580

Atomic Apples Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min 3 min 22 min

Level: Easy

Serves: 6 candy apples

Ingredients 6 small apples, at room temperature, Pink Lady, Gala, or McIntosh 14 ounces granulated sugar, approximately 2 cups 15 ounces light corn syrup, approximately 1 1/3 cups 2/3 cup water 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon oil 15 to 20 drops red liquid food coloring Special Equipment: 6 chopsticks

Directions Put 3 inches of water in a 3 1/2-quart saucepan and bring it to a boil over high heat. Insert the narrow end of a chopstick into the bottom blossom end of each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside. Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. Add the cayenne, cinnamon oil and food coloring, stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes. Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in waxed paper and plastic wrap or store for 2 to 3 days in an airtight container.

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581

Candy Corn Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

45 min 20 min 5 min

Level: Intermediate

Serves: 60 to 80 pieces

Ingredients 4 1/2 ounces powdered sugar, approximately 1 1/4 cups 1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons 1/4 teaspoon kosher salt 3 1/2 ounces granulated sugar, approximately 1/2 cup 3 3/4 ounces light corn syrup, approximately 1/3 cup 2 1/2 tablespoons water 2 tablespoons unsalted butter, room temperature 1/2 teaspoon vanilla extract 2 to 3 drops yellow and orange gel paste food coloring

Directions Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

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582

Popcorn Balls Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min 10 min 10 min

Level: Easy

Serves: 10 to 12 popcorn balls

Ingredients 1 recipe Perfect Popcorn, butter omitted, recipe follows 1/4 cup cocoa nibs 7 1/2 ounces light corn syrup, approximately 2/3 cup 7 ounces granulated sugar, approximately 1 cup 4 1/4 ounces molasses, approximately 1/3 cup 1/3 cup water 1 teaspoon kosher salt 1 teaspoon vanilla extract Unsalted butter, for shaping

Directions Combine the popcorn and cocoa nibs in a very large mixing bowl. Make sure to remove any unpopped kernels. Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and put it over medium heat. Cover and bring to boil, about 2 to 3 minutes. Remove the lid and clip on a candy thermometer. Continue to cook until the mixture reaches 250 degrees F. Take the pan off the heat, remove the candy thermometer and immediately pour the mixture over the popcorn. Stir to coat the popcorn evenly. Cool until the mixture can be handled safely, about 2 to 3 minutes. Using a large ice cream disher, scoop the popcorn mixture into 3-inch rounds onto a parchment lined half sheet pan, smoothing with buttered hands as needed. Cool completely. Wrap individually in plastic wrap or put them in an airtight container. Store for up to 2 days. Perfect Popcorn 3 tablespoons peanut oil 3 ounces popcorn kernels 1/2 teaspoon popcorn salt 3 tablespoons unsalted butter Put the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Put the bowl over medium heat and shake constantly using tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

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583

Crookneck Squash Frittata Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

20 min -24 min

Level: Easy

Serves: 6 servings

Ingredients 1 pound small yellow crookneck, trimmed and cut into 1/8-inch thick slices 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary leaves 1 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 6 large eggs, beaten 1/2 cup whole milk ricotta cheese 1/2-ounce grated Parmesan

Directions Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler. In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes. Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.

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584

Frozen Summer Squash Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min 1 hr 30 min 3 min

Level: Easy

Serves: 3 pounds squash

Ingredients 1 1/2 gallons water, divided 1 teaspoon kosher salt 1 1/2 pounds ice 3 pounds summer squash, trimmed and cut into 1/2-inch slices

Directions Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container. Set aside. Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and then transfer to the ice bath. Shock for 3 minutes, replenishing the ice if necessary. Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours. Once frozen, transfer the squash to a 1 gallon resealable plastic bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return the bag to the freezer. Serve the squash frozen.

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585

Overstuffed Pattypan Squash Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min -15 min

Level: Easy

Serves: 4 servings

Ingredients 4 (6-ounce) pattypan squash 2 tablespoons olive oil, divided 1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 large shallot, diced 1 clove garlic, minced 1/2 cup fresh corn kernels, about 1 ear 1/2 cup cooked lima beans 2 ounces toasted pecans, chopped 1 tablespoon chopped fresh thyme leaves

Directions Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes. Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside. Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.

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586

Zucchini Ribbon Salad Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

35 min 30 min --

Level: Easy

Serves: 6 servings

Ingredients 2 pounds zucchini, trimmed 1 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 2 teaspoons whole-grain mustard 1/2 teaspoon freshly ground black pepper 1/2 small red onion, thinly sliced 1 cup frisee torn into pieces 1/3 cup thinly sliced radishes 1/3 cup chopped, toasted almonds 1/3 cup chiffonade fresh basil leaves 1-ounce Manchego cheese, shaved

Directions Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid. Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

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587

Pumpkin Pie Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min 2 hr 30 min 1 hr 5 min

Level: Easy Serves: 1 9-inch pie or 5 5-inch mini-pies

Ingredients Crust:

6 ounces gingersnap cookies 1 tablespoon dark brown sugar 1 teaspoon ground ginger 1 ounce unsalted butter, melted

Filling: 16 ounces Pumpkin Puree, recipe follows 1 cup half-and-half 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 3/4 cup dark brown sugar 2 large eggs 1 large egg yolk

Brulee for mini-pies: 5 teaspoons light brown sugar, divided

Directions Heat the oven to 350 degrees F. For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine. Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling. For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes. Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made. For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.

Pumpkin Puree: 1 (4 to 6-pound) baking pumpkin, rinsed and dried Kosher salt Heat the oven to 400 degrees F. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

588

Pumpkin Puree Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 hr 0 min 37 min

Level: Easy

Serves: 2 to 2 1/2 pounds puree

Ingredients 1 (4 to 6-pound) baking pumpkin, rinsed and dried Kosher salt

Directions Heat the oven to 400 degrees F. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

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589

Whole Pumpkin Pie Soup Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min -2 hr 0 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 1 whole baking pumpkin, approximately 4 pounds, rinsed 2 teaspoons vegetable oil 1 tablespoon unsalted butter 1/2 small yellow onion, diced 1 teaspoon kosher salt 1 clove garlic, minced 1 small apple, peeled, cored, and diced 1 cup low-sodium chicken broth 1/2 cup heavy cream 2 ounces goat cheese 1 teaspoon fresh thyme leaves

Directions Heat the oven to 375 degrees F. Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside. Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours. Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

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590

Baked Alaska Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

35 min 1 hr 0 min 10 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients 1 1/2 quarts neapolitan ice cream, softened 9 by 5 by 1/2-inch piece chiffon cake 8 ounces sugar 4 ounces light corn syrup 2 ounces water 4 ounces pasteurized egg whites, room temperature 1/2 teaspoon vanilla extract Pinch kosher salt

Directions Line a 9 by 5-inch loaf pan with plastic wrap. Place the softened ice cream into the loaf pan and spread evenly. Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour. After an hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat. Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240 degrees F. While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes. When the sugar syrup reaches 240 degrees F, remove from the heat and, with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk. Once all the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes. Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap. Completely cover the ice cream cake combo with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge. Use a propane torch to brown the meringue all over. Serve immediately. May be frozen once the meringue has browned. Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

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591

Oeufs a la Neige Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

30 min -35 min

Level: Intermediate Serves: 6 servings (2 oeufs each serving)

Ingredients Oeufs:

8 ounces granulated sugar 4 ounces pasteurized egg whites, room temperature

Neige: 3 cups whole milk 1/4 cup granulated sugar, divided 1 vanilla bean, split and seeds scraped 4 ounces pasteurized egg yolks Pinch kosher salt 1/3 cup chopped pistachios, optional

Directions For the meringue: Heat 1-inch water in a 4-quart saucepan, covered, over high heat until it simmers, about 8 minutes. Decrease the heat to maintain a simmer. Combine the sugar and whites in the bowl of a stand mixer and set over the simmering water. Whisk continually until the sugar has dissolved and the mixture lightens in color, doubles in volume, and reaches 140 degrees F, 3 to 4 minutes. Place the bowl on the stand mixer and, using the whisk attachment, whisk on high until stiff peaks form and the meringue has cooled slightly, approximately 7 minutes. Set aside. To form and cook the oeufs: Place the milk, 2 tablespoons of the sugar, and vanilla bean into a 2-quart saucier, cover, and set over high heat. Bring the mixture just to a simmer, approximately 5 minutes. Uncover, decrease the heat to low, and maintain a temperature of 180 to 190 degrees F. Use a 1-1/2 ounce disher to scoop the meringue, 4 at a time, into the milk, and poach for 3 minutes. Gently flip with a slotted spoon and cook until firm to the touch, another 3 minutes. Remove to a tea towel-lined half sheet pan. Repeat with the remaining meringue mixture, maintaining the temperature of the milk to make sure it does not boil. Hold the meringues at room temperature until ready to serve, or store in an airtight container over night. (Can be made a day ahead and stored, and kept covered in the refrigerator.) Decrease the heat to low and keep the milk warm in the pan. To finish the neige: Whisk together the egg yolks, kosher salt, and remaining 2 tablespoons sugar in a medium mixing bowl until well combined and slightly lightened in color, approximately 2 minutes. Slowly add half of the milk mixture, whisking constantly. Return the entire mixture to the saucepan over low heat, and stir frequently with a spatula or wooden spoon until the sauce has thickened slightly and coats the back of the spatula or spoon, 8 to 9 minutes. You should be able to draw a line on the back of the utensil with your finger. Strain the sauce through the fine mesh strainer into a bowl set over an ice water bath and stir until chilled. (Can be made a day ahead and stored, covered in the refrigerator.) To serve: Spoon a small amount of sauce into the center of a shallow bowl and top with 2 oeufs. Sprinkle on pistachios, if desired.

592

Pavlova Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

17 min 3 hr 30 min 45 min

Level: --

Serves: 6 servings

Ingredients 4 ounces pasteurized egg whites, room temperature Pinch kosher salt 6 ounces granulated sugar 1/2 teaspoon vanilla extract 1/2 teaspoon white vinegar 1 teaspoon cornstarch 1 cup whipped cream 4 whole passion fruit, cut in half and fruit pulp scooped out

Directions Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment. Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine. Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes. Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes. Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue. Serve immediately. East of preparation: intermediate

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593

Falafel Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

45 min -23 min

Level: Intermediate

Serves: 15 to 20 falafel

Ingredients 1 pound dried chickpeas, sorted and rinsed 1 teaspoon whole cumin seed 1 teaspoon whole coriander seed 2 cloves garlic, coarsely chopped 4 small scallions, trimmed and finely chopped 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon aluminum-free baking powder 1/2 teaspoon cayenne pepper 2 tablespoons chopped fresh parsley leaves 2 quarts peanut oil Pita bread, warmed, for serving

Directions Place the chickpeas in a medium bowl and cover with 2 inches of cold water. Soak overnight. Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside. Drain the chickpeas. Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl. Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times. Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher. Place on a half sheet pan lined with parchment. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight. Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes. Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain. Repeat until all falafel have been cooked. Serve on warm pita.

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594

Hummus For Real Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

15 min ---

Level: Easy

Serves: 2 1/2 cups hummus

Ingredients 1 pound Slow Cooker Chickpeas, cooled, recipe follows 2 cloves garlic, minced 1 1/2 teaspoons kosher salt 5 tablespoons freshly squeezed lemon juice 1/4 cup water 1/3 cup tahini, stirred well 1/4 cup extra-virgin olive oil, plus extra for serving Powdered sumac, optional

Directions Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil. To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.

Slow Cooker Chickpeas: 7 cups water 1 pound dry chickpeas, sorted and rinsed 1/4 teaspoon baking soda Special equipment: a 2 1/2-quart slow cooker Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

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595

Pressure Cooker Chickpeas Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

10 min -1 hr 0 min

Level: Easy Serves: 2 pounds cooked chickpeas, about 6 cups

Ingredients 9 cups water 1 pound dried chickpeas, sorted and rinsed 1 teaspoon kosher salt Special equipment: a 7-quart pressure cooker

Directions Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.

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596

Roasted Chickpeas Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

10 min 8 hr 0 min 1 hr 0 min

Level: Easy

Serves: 4 to 6 appetizer servings

Ingredients 1 pound dried chickpeas 1/4 cup plus 1 teaspoon red wine vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard 1 1/2 teaspoons kosher salt, divided

Directions Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight. Heat the oven to 400 degrees F. Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.

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597

Slow Cooker Chickpeas Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

5 min -4 hr 0 min

Level: Easy Serves: 2 pounds cooked chickpeas, about 6 cups

Ingredients 7 cups water 1 pound dried chickpeas, sorted and rinsed 1/4 teaspoon baking soda Special equipment: a 2 1/2-quart slow cooker

Directions Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

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598

Chicken Biscuit Pot Pie Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

55 min 10 min 23 min

Level: Intermediate

Serves: 8 servings

Ingredients Filling:

1 pound bulk-style chicken sausage 3 tablespoons unsalted butter 3 ounces all-purpose flour 2 cups whole milk 1 1/2 cups low-sodium chicken broth 1 1/4 pounds shredded, cooked chicken, about 5 cups 1 1/2 teaspoons kosher salt 1 1/2 teaspoon freshly chopped sage 1/2 teaspoon freshly ground black pepper

Biscuit Topping: 12 ounces all-purpose flour, plus extra for rolling 2 teaspoons aluminum-free baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon freshly chopped thyme 1 teaspoon freshly chopped sage 1/4 teaspoon cayenne pepper 4 ounces extra-sharp white Cheddar 4 ounces unsalted butter, frozen 7 ounces low-fat buttermilk

Directions Preheat the oven to 400 degrees F. For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently. Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the shredded chicken, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits. For the biscuits: Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside. Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total. To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving.

599

Individual Chicken Pot Pie with Puff Pastry Recipe courtesy Alton Brown, 2010

Prep Time: Inactive Prep Time: Cook Time:

45 min 2 hr 10 min 45 min

Level: Difficult

Serves: 4 servings

Ingredients Filling:

2 tablespoons vegetable oil, divided 1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes 2 1/2 teaspoons kosher salt, divided 1 large yellow onion, chopped 8 ounces cremini mushrooms, sliced 1/4-inch thick 2 medium carrots, peeled and cut into 1/4-inch thick slices 2 medium celery stalks, cut into 1/4-inch thick slices 2 cloves garlic, minced 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried tarragon 2 ounces unsalted butter 3 ounces all-purpose flour 2 cups low-sodium chicken broth 1 1/2 cups 2 percent milk, room temperature 8 ounces frozen green peas 1 teaspoon freshly chopped thyme 1 teaspoon freshly chopped tarragon

Pastry Crust: 10 ounces bread flour 2 ounces whole wheat flour 1 teaspoon fine kosher salt 10 ounces unsalted butter, cubed and frozen 12 tablespoons ice water

Egg Wash: 1 large egg beaten 1 tablespoon water

Directions Position an oven rack in the middle of the oven and preheat to 425 degrees F. For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl. Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside. For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour. Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together. Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches. Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough. Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour. For the egg wash: Combine the beaten egg and water in a small dish and set aside. To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper. Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use. Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

600

Medieval Game Hen Pot Pie Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

50 min 1 hr 20 min 1 hr 15 min

Level: Intermediate

Serves: 2 servings

Ingredients Hen:

1 Cornish game hen, thawed and giblets removed 1 quart water 1/2 cup honey 3 1/2 ounces kosher salt 6 ounces mixed dried fruit, such as prunes, apricots, mission figs, candied ginger 5 sprigs fresh thyme 1/4 teaspoon ground allspice 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin 1/4 teaspoon paprika

Pastry: 20 ounces all-purpose flour, plus extra for kneading and rolling 2 1/4 teaspoons kosher salt 5 ounces 2 percent milk 5 ounces water 7 1/2 ounces lard

Egg Wash: 1 large egg yolk, beaten 1 tablespoon water

Directions For the hen: Put the hen in a 1 gallon re-sealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 hour. For the pastry: Preheat the oven to 350 degrees F. Whisk together the flour and salt in a small mixing bowl and set aside. Combine the milk, water, and lard in a 3-quart saucepan over medium-high heat and bring to a boil, approximately 3 minutes. Remove the pan from the heat, add the flour all at once, and stir with a wooden spoon until combined and the mixture begins to form into a ball of dough. Place the dough onto a floured work surface and knead until cooled, approximately 5 minutes. Divide the dough in half, and divide one of the pieces in half again. Set aside. For the egg wash: Combine the egg and water in a small bowl. Set aside. To build the pot pie: Remove the hen from the brine and pat dry. Use kitchen shears to cut away the skin from the breast of the hen. Place the dried fruit into the cavity of the hen and tie the legs with butchers twine. Place the hen in the center of a piece of parchment and trace an oval approximately 1/2-inch larger than the hen, approximately 8 1/2 inches long by 6 1/2 inches wide. Remove the hen from the parchment and turn the paper over to avoid getting pencil on the dough. Roll the two quarters of dough into ovals according to the template; this is the base and the top of the pot pie. Place one of the ovals in the center of the parchment. Set the other oval aside. Roll the remaining half of dough into a 1/2-inch thick and 4-inch wide strip of dough that will go around the oval piece and surround the hen. Brush around the edge of the base pastry with egg wash. Place the thyme sprigs on the base, then top with the hen. Place the 4-inch wide strip of dough around the hen, forming a "wall" around the hen. Press the ends together. Press down to seal this to the base pastry. Sprinkle the hen with the allspice, black pepper, cumin, and paprika. Brush the top of the "wall" with egg wash. Place the remaining oval of pastry on top of the hen and crimp, attaching the top to the wall. Patch any holes with excess dough. Brush the entire pastry with egg wash. Bake until the hen reaches an internal temperature of 150 degrees F, about1 hour and 15 minutes. Remove from the oven and rest 20 minutes before serving.

601

Chocolate Frosting for Devil's Food Cake Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

15 min ---

Level: Easy

Serves: 2 cups

Ingredients 5 1/2 ounces unsalted butter, room temperature 1 ounce mayonnaise 3 ounces semisweet chocolate, melted and cooled slightly 8 ounces powdered sugar Pinch kosher salt

Directions Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

602

Cream Cheese Frosting for Red Velvet Cake Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

10 min 7 min --

Level: Easy

Serves: about 3 cups

Ingredients 13 1/2 ounces powdered sugar 12 ounces cream cheese, room temperature 3 ounces unsalted butter, room temperature 1 1/2 teaspoons vanilla extract Pinch kosher salt

Directions Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

603

Devil's Food Cake Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 hr 30 min 5 hr 35 min

Level: Intermediate Serves: 1 (13 by 9-inch) cake, 15 to 20 servings

Ingredients Nonstick spray 1 cup boiling water 4 ounces Dutch process cocoa 10 1/2 ounces dark brown sugar 5 1/2 ounces all-purpose flour 4 ounces cake flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup vegetable oil 4 1/2 ounces sour cream, room temperature 2 large whole eggs, room temperature 2 large egg yolks, room temperature Chocolate Frosting, recipe follows

Directions Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray. Line with parchment paper so it hangs over the sides of the pan, and spray the parchment with nonstick spray and set aside. Whisk the boiling water and cocoa powder together in a small bowl and set aside. Combine the sugar, flours, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs, and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes. Cool in the pan on a rack for 30 minutes, and then remove the cake from the pan and cool completely before frosting, about 1 hour.

Chocolate Frosting: 5 1/2 ounces unsalted butter, room temperature 1 ounce mayonnaise 3 ounces semi-sweet chocolate, melted and cooled slightly 8 ounces powdered sugar Pinch kosher salt Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

604

Red Velvet Cake Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

20 min 1 hr 0 min 33 min

Level: Intermediate Serves: 2 (9-inch) rounds, 10 to 12 servings

Ingredients Nonstick spray 5 1/2 ounces all-purpose flour 4 ounces cake flour 1/2 ounce natural cocoa 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup low-fat buttermilk, room temperature 1 fluid ounce red liquid food coloring 1 tablespoon white vinegar 1 teaspoon vanilla extract 10 1/2 ounces dark brown sugar 4 ounces unsalted butter, room temperature 2 whole eggs, room temperature Cream Cheese Frosting, recipe follows

Directions Set a rack in the middle of the oven and preheat to 325 degrees F. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside. Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside. Combine the brown sugar and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated. With the mixer on low, add the flour mixture in 3 installments, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Stop the mixer and scrape down the sides of the bowl between each installment. Mix on low speed until smooth, 30 to 45 seconds. Divide the batter evenly between the prepared pans and bake until the cake springs back when pressed or reaches an internal temperature of 205 degrees F, 30 to 35 minutes. Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans and cool completely, about 1 hour, before frosting.

Cream Cheese Frosting: 13 1/2 ounces powdered sugar 12 ounces cream cheese, room temperature 3 ounces unsalted butter, room temperature 1 1/2 teaspoons vanilla extract Pinch kosher salt Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

605

Lasagna Noodle Kugel Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

25 min 15 min 53 min

Level: Easy

Serves: 8 to 10 servings

Ingredients Nonstick spray 8 ounces lasagna noodles (9 to 10 noodles) 4 tablespoons unsalted butter, melted, cooled slightly, and divided 8 ounces cream cheese, room temperature 8 ounces sour cream, room temperature 4 whole eggs, room temperature 1/3 cup plus 2 tablespoons sugar 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 6 ounces dried apricots, coarsely chopped 4 ounces golden raisins 1 teaspoon freshly grated nutmeg

Directions Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside. Preheat the oven to 350 degrees F. Cook the noodles to al dente according to the package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips. Toss the noodles and 1 tablespoon of the butter together in a medium bowl. Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds. Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes. Cool for 15 minutes before serving.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

606

Slow Cooker Lasagna Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

55 min 30 min 4 hr 30 min

Level: Difficult

Serves: 10 to 12 servings

Ingredients 1 pound lasagna noodles 10 ounces eggplant, about 1 small, quartered lengthwise and sliced on mandoline 10 ounces zucchini, about 1 small, sliced lengthwise on mandoline 1 pound hot and mild grass-fed beef sausage links 2 tablespoons kosher salt 1 (14 1/2-ounce) can whole, peeled tomatoes 2 teaspoons Italian seasoning , divided 1/2 ounce all-purpose flour 1/2 ounce goat's milk powder 2 large portobello mushroom caps, sliced 1/2 pound ground pork 4 ounces part-skim mozzarella, grated

Directions Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes. Drain the water from the noodles, separate, and set aside. Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes. Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside. Rinse the eggplant and zucchini under running water and spin until mostly dry. Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick. Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer. Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms. Repeat 2 more times with the remaining ingredients. You will have 4 layers. Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles. Set the slow cooker to low, cover, and cook for 5 hours. Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker. Sprinkle with cheese. Cover and leave for 30 minutes. Brown the cheese, if desired, using a propane torch or heat gun. Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

607

Positively, Absolutely, Not Real Bouillabaisse Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

40 min 5 min 1 hr 15 min

Level: Difficult

Serves: 6 to 8 servings

Ingredients Fish Stock:

1 pound raw fish heads, bones, tail, and lobster tail shell 4 whole fresh bay leaves 1 teaspoon coarse sea salt 1/2 teaspoon whole black peppercorns 6 cups water

Stew: 1/2 cup olive oil, divided 6 ounces onion, coarsely chopped 3 ounces fennel bulb, coarsely chopped 1 teaspoon coarse sea salt, divided 1/2 cup dry white wine 1 (14 1/2-ounce) can diced tomatoes, undrained 1/4 cup fresh flat-leaf parsley, chopped 1 (3-inch) piece orange peel, optional 1/16 teaspoon saffron 8 ounces firm fish fillets, such as farmed cobia or wild striped bass (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature 8 ounces flaky fish fillets, such as black cod, wild halibut, or black rockfish (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature 2 cloves garlic, crushed 1/4 teaspoon cayenne pepper 8 ounces mussels, cleaned and beards trimmed, at room temperature 1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature

To Serve: 1 baguette, sliced 1 clove garlic, cut in half 1 recipe Rouille, recipe follows, optional

Directions For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strain, discard solids, and set the stock aside. To make the stew: Place 1/4 cup olive oil in a clean 6-quart pot and set over medium heat. When the oil shimmers, add the onions, fennel, and 1/2 teaspoon sea salt. Saute until semi-translucent, about 10 minutes, stirring frequently. Deglaze the pan with the wine and scrape any bits from the bottom of the pan. Add the reserved fish stock, tomatoes, parsley, orange peel and saffron, if desired. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a simmer and cook for 15 minutes. Increase the heat to high. Add the remaining 1/4 cup olive oil, the remaining 1/2 teaspoon sea salt, fish, garlic, and cayenne pepper. Boil rapidly, uncovered, for 5 to 7 minutes, stirring occasionally. Remove the pot from the heat, add the mussels and lobster, cover, and let stand until the fish is cooked through and the mussels open, 2 to 4 minutes. Discard any unopened mussels. To serve: Set the broiler to high. Lightly rub the baguette slices on both sides with the garlic. Place the prepared bread slices on a half sheet pan and broil, 1 inch away from the broiler, for 1 to 2 minutes. Turn the slices over and broil for another 1 to 2 minutes. Top with Rouille, if desired, and serve with fish stew.

Rouille: 1 large red bell pepper 3 large cloves garlic, peeled 1 fresh red chile, stem removed and seeded 1 teaspoon freshly squeezed lemon juice 1/4 teaspoon coarse sea salt 1/2 cup olive oil Cook the bell pepper over a gas burner set to high, turning every few minutes, until the skin blackens and is thoroughly charred. Remove the pepper to a metal mixing bowl, cover with a spare pot lid, and cool for 5 minutes. Remove the blackened skin from the pepper by rubbing with a clean kitchen towel. Pull out the stem and seed cluster and discard along with the skin. Place the roasted and skinned pepper, garlic, chile, lemon juice, and salt in the bowl of a mini-food processor. Process until smooth, 1 to 2 minutes. Stop and scrape down the side of the bowl once or twice. With the food processor running, slowly drizzle in the olive oil until thick. Serve with fish stew.

608

Chocolate Bread Pudding Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

30 min 5 hr 0 min 50 min

Level: Intermediate

Serves: 8 to 10 servings

Ingredients 2 large whole eggs 3 large egg yolks 3/4 cup sugar 1/2 cup hot chocolate mix 3 cups half-and-half 1 cup whole milk 2 ounces espresso, slightly cooled 1 tablespoon vanilla extract 2 tablespoons unsalted butter, melted and divided 18 ounces stale challah bread, cut into 1-inch cubes 6 ounces bittersweet chocolate, broken into 1/2-inch pieces

Directions Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso, and vanilla and blend until well combined, about 30 seconds. Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours. Preheat the oven to 325 degrees F. Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

609

Spiced Bread Pudding Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

45 min 5 hr 0 min 4 hr 0 min

Level: Difficult

Serves: 8 to 10 servings

Ingredients 1 cinnamon stick 1 teaspoon freshly grated nutmeg 1 teaspoon dried orange peel 15 whole cloves 15 whole peppercorns 1/2 ounce crystallized ginger, chopped 5 cups half-and-half, divided 3 large whole eggs 3 large egg yolks 1/2 cup granulated sugar 1/2 cup dark brown sugar 2 ounces spiced rum 1 (10-inch) stale French boule 1/2 cup golden raisins 1/2 cup dried cherries 1 to 2 tablespoons unsalted butter, melted and cooled slightly

Directions Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes. Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute. Add the remaining 2 cups half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 72 hours. Preheat the oven on the lowest (or warm) setting. Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer. Tear the disk into pieces and scatter in a large roasting pan. Cut all the way around the inside of the boule just inside the outer wall. Cut downward and across the interior of the bread, first in one direction, then 90 degrees to it to create a grid, the way you would cube mango flesh to remove it from the skin. Remove the plugs of bread and tear into hunks about the size of an egg. Add to the roasting pan and bake until bread is dry, 1/2 to 2 hours. Sprinkle the fruit over the bread, pour in the custard, and press the bread to submerge all the pieces. Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator. Preheat the oven to 325 degrees F. Pour the melted butter into a spray bottle and spritz the inside of the bread shell. Be sure to cover the bottom with a thin layer to prevent the custard from soaking through. Place the bread shell in a 10-inch cast-iron skillet and place in the oven to toast the interior for 30 minutes. Remove the bread shell from the oven and transfer the soaked bread mixture into the shell. Bake until the bread pudding souffles and reaches an internal temperature of 165 to 170 degrees F, 1 1/2 to 2 hours. Remove and cool 30 minutes before slicing or scooping and serving.

610

Butter Flake Rolls Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

40 min 1 hr 37 min 17 min

Level: Difficult

Serves: 12 rolls

Ingredients Nonstick spray 8 ounces warm whole milk (100 degrees F) 2 1/4 ounces sugar (about 1/3 cup) 1 tablespoon plus 1 teaspoon active dry yeast 15 ounces all-purpose flour, plus extra for kneading 2 egg yolks 2 1/2 teaspoons kosher salt 2 1/2 ounces unsalted butter, at room temperature

Directions Spray a 12-cup muffin tin with nonstick spray and set aside. Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes. Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes. Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour. Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough. Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes. Preheat the oven to 400 degrees F. Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking. Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

611

Parker House Rolls Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

40 min 1 hr 37 min 10 min

Level: Difficult

Serves: 16 rolls

Ingredients Nonstick spray 8 ounces warm whole milk (100 degrees F) 2 1/4 ounces sugar (about 1/3 cup) 1 tablespoon plus 1 teaspoon active dry yeast 15 ounces all-purpose flour, plus extra for kneading 2 egg yolks 2 1/2 teaspoons kosher salt 4 ounces unsalted butter, 3 ounces at room temperature, 1 ounce chilled and cut into 16 small cubes

Directions Spray a half sheet pan with nonstick spray and set aside. Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes. Add 2 ounces of the room temperature butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes. Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour. Remove the dough from the bowl and roll into a 16 by 3-inch log. Use a bench knife to cut the dough into 1 3/4-ounce portions, about 16 rolls. Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls. Working 1 at a time, use a rolling pin to roll each small ball into a 3-inch circle or oval. Use the side of your hand or a small dowel to make an indentation across the middle of the circle. Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges. Place the rolls, top-side down, onto the prepared sheet pan, spacing them evenly. Melt the remaining 1 ounce butter and brush the tops of the rolls. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes. Preheat the oven to 400 degrees F. Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving. For Brown and Serve option: Assemble rolls as above, but bake as follows. Preheat the oven to 275 degrees F. Bake until the outside of the rolls just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool on the pan for 10 minutes. After 10 minutes, remove the rolls from the pan and place on a cooling rack until they are room temperature, 30 to 40 minutes. Place the rolls in bags and freeze for up to 3 months. To Finish: Preheat the oven to 400 degrees F. Thaw the rolls for 60 to 90 minutes. Spray a sheet pan with nonstick spray. Place the rolls on the prepared sheet pan and bake until the rolls reach an internal temperature of 200 degrees F. Rotate the pan halfway through baking, 10 to 12 minutes. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.

612

Broiled Curried-flower Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

15 min -15 min

Level: Easy

Serves: 4 servings

Ingredients 1 medium head cauliflower (about 1 1/2 pounds) 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole coriander seeds 1/2 teaspoon yellow mustard seeds 1/2 teaspoon dried orange peel 1/2 teaspoon ground turmeric 1/2 teaspoon fenugreek seeds 1/2 cup canola oil 1 cup boiling water 1 1/2 teaspoons kosher salt, divided

Directions Position an oven rack approximately 4 inches from the broiler and preheat to the high broil setting. Rinse and trim any green leaves from the head of the cauliflower, leaving as much of the center stalk as possible. Lay the head, stem up, on a cutting board and cut in half from top to bottom. Lay each half on its side and cut in half again. Slice each quarter pie style into wedges, so that a piece of core holds each wedge together and the outer edge thickness is not more than 3/4-inch thick. Lay the cauliflower onto a cooling rack set inside a half sheet pan and cover with aluminum foil, leaving one end open. Crush together the cumin, coriander, mustard, orange peel, turmeric, and fenugreek in a small ramekin using the end of a rolling pin. Place the oil in a large metal measuring cup or 1-quart saucepan and set over high heat until it shimmers. Immediately remove from the heat, add to the spice mixture, and steep for 5 minutes. Place the sheet pan into the oven and carefully pour in the water, seal the foil opening, and broil for 6 minutes. Remove the foil and brush the cauliflower with half of the seasoned oil. Sprinkle with 3/4 teaspoon salt. Return to the oven and broil until browned, another 5 to 10 minutes. Turn the cauliflower over and brush with the remaining oil and sprinkle with the remaining 3/4 teaspoon salt. Return to the oven and broil until browned, another 5 to 10 minutes. Serve immediately.

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613

Cauliflower Say Cheese Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

30 min 10 min 37 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 1 tablespoon unsalted butter 1 large head cauliflower (about 2 pounds) 4 1/2 ounces Cheddar, grated and divided 1/2 cup homemade coarse bread crumbs 1 whole egg 1 teaspoon kosher salt 1 teaspoon dry mustard powder 1/2 teaspoon smoked paprika 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/2 cup heavy cream

Directions Grease an 11 by 7-inch glass baking dish with the butter and set aside. Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F. Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish. Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine. Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined. Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving.

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614

Cauliflower Slaw Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

25 min 1 hr 0 min --

Level: Easy

Serves: 6 to 8 servings

Ingredients 1/2 cup pine nuts 2 teaspoons kosher salt, divided 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil 1 large head cauliflower, separated into florets (about 2 pounds) 1/2 cup fresh parsley leaves, chopped 2 tablespoons chopped fresh mint 1/2 cup chopped tomatoes 3/4 cup golden raisins 1/4 teaspoon freshly ground black pepper

Directions Place the pine nuts in a small fine mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small brown paper bag, fold over the bag, and microwave on high for 1 1/2 minutes. Remove the bag from the microwave and set aside to cool. Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside. Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for 1 hour and up to overnight before serving. Refrigerate, covered, for up to 2 days.

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615

Ants in Trees Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

10 min 30 min 10 min

Level: Easy

Serves: 4 servings

Ingredients 4 1/2 ounces mung bean noodles 2 ounces soy sauce 1 tablespoon rice wine 1 tablespoon sambal chili paste 1 teaspoon cornstarch 10 ounces ground pork 1 tablespoon canola oil 4 green onions, chopped, divided 1/2 cup chicken broth

Directions Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes. Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes. Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes. Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.

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616

Dan Dan Noodles Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

30 min -1 min

Level: Easy

Serves: 4 servings

Ingredients 1/3 cup creamy peanut butter 4 cloves garlic, minced 2 tablespoons grated fresh ginger 2 tablespoons low-sodium soy sauce 1 tablespoon dark brown sugar 1 tablespoon toasted sesame oil 1 tablespoon Chinese black vinegar 1 tablespoon chili oil 1/4 cup low-sodium chicken broth 8 ounces ramen noodles 1/2 cup roasted peanuts, chopped 3 scallions, finely chopped

Directions Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish. Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.

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617

Thai Shrimp Spring Rolls Recipe courtesy Alton Brown, 2011

Prep Time: Inactive Prep Time: Cook Time:

52 min 30 min 11 min

Level: Difficult

Serves: 12 rolls

Ingredients 5 ounces thin rice stick noodles 2 tablespoons soy sauce, divided 1 pound unpeeled large shrimp 3 tablespoons freshly squeezed lime juice 1 tablespoon sambal chili paste 2 teaspoons sugar 1 large cucumber, unpeeled, seeded, and cut into matchsticks 1 large carrot, peeled and grated 3/4 cup fresh cilantro, chopped 3/4 cup fresh mint, chopped 12 (8 1/2-inch) round rice paper wrappers 12 leaves Bibb, Boston, or other soft lettuce Soy Ginger Dipping Sauce, recipe follows

Directions Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes. Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside. Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes. Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl. Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables. Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine. Cut the noodles into small 1 to 2-inch pieces with kitchen shears. Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute. Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.

Soy Ginger Dipping Sauce: 1/2 cup low-sodium soy sauce 1/4 cup rice wine vinegar 2 tablespoons finely grated ginger 2 tablespoons chopped green onion 2 medium cloves garlic, minced 2 teaspoons sugar 1 teaspoon sesame oil Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.

618

Chocolate Coconut Balls Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -5 min

Level: Easy

Serves: 30 pieces

Ingredients 1 cup toasted chopped Macadamia nuts 1 cup sweetened condensed milk 1 1/2 teaspoons almond extract 1 (7-ounce) bag sweetened shredded coconut 1 (12-ounce) bag semisweet chocolate morsels, melted

Directions In a bowl mix together the nuts, condensed milk, almond extract, and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour. After the balls have set up dip into the chocolate to coat evenly and lightly. Place onto a sheet pan to dry.

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619

Coconut Shrimp with Peanut Sauce Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -15 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied 1/2 cup cornstarch 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground white pepper 1/4 teaspoon cayenne pepper 4 egg whites 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut Canola or peanut oil, for frying Peanut Sauce, recipe follows

Directions Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner. In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.

Peanut Sauce: 1/4 cup chicken stock 3 ounces unsweetened coconut milk 1 ounce lime juice 1 ounce soy sauce 1 tablespoon fish sauce or 2 to 3 anchovies, ground 1 tablespoon hot sauce 2 tablespoons chopped garlic 1 tablespoon chopped ginger 1 1/2 cups creamy peanut butter 1/4 cup chopped cilantro In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Bring sauce to room temperature and serve with coconut shrimp. Yield: approximately 2 cups

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620

Island Ceviche with Pickled Onions Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min 12 min 10 min

Level: Easy

Serves: 4 to 6 servings

Ingredients 1/2 pound pompano fillets, or other firm white fish fillet 1/2 pound bay scallops Vegetable oil, for coating Kosher salt and pepper 3 ounces fresh lime juice, about 3 limes 1 medium solo papaya, halved and seeded 1 cup finely diced Vidalia onion 4 serrano peppers, seeded and diced 1 small jalapeno, seeded and diced 2 plum tomatoes, seeded and diced 1/2 cup chopped cilantro 2 ounces tomato juice 1 tablespoon white wine Worcestershire sauce 1/2 tablespoon capers 1 tablespoon Mexican-style hot sauce Tortilla Chips, as accompaniment Pink Pickled Onions, recipe follows

Directions Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper. In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight. Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.

Pink Pickled Onions: 8 ounces champagne vinegar 1/2 cup sugar 2 serrano chiles, seeded 2 medium red onions, thinly sliced In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches. Yield: about 2 cups

621

Mango Chutney Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min -45 min

Level: Intermediate

Serves: about 4 cups

Ingredients 4 pounds fresh mangos, ripe but not too soft, peeled 3 tablespoons vegetable oil 1 teaspoon chile flakes 2 1/2 cups medium dice red onion 1/4 cup minced fresh ginger 1 cup small dice red bell pepper 8 ounces unsweetened pineapple juice 4 ounces cider vinegar 1/2 cup brown sugar 1 1/2 tablespoons curry powder Kosher salt and fresh ground white pepper 1/2 cup raisins or golden raisins 1/2 cup toasted, roughly chopped macadamia nuts

Directions Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh. In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

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622

Papaya Soup Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

20 min -5 min

Level: Easy

Serves: 4 servings

Ingredients 1 cup sugar 1 cup water 2 lemons, zested and juiced 3 limes, juiced and strained 3 papayas, peeled, seeded, and small diced 3 tablespoons thinly sliced candied ginger 2 tablespoons chiffonade fresh mint leaves 1 cup raspberries 1 cup blackberries

Directions In a small saucepot combine the sugar and water, and cook over low heat until sugar is dissolved. Pour into a bowl containing the lemon and lime juice. Add the papaya, candied ginger, and mint. In a separate bowl toss raspberries and blackberries. Place papaya mixture into each serving bowl. In the center place a spoonful of mixed berries and garnish with lemon zest.

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623

Spicy Pineapple Slices Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -8 min

Level: Easy

Serves: 6 servings

Ingredients 2 teaspoons kosher salt 1 teaspoon chile powder 3 teaspoons dark brown sugar 6 (1-inch) slices pineapple Vegetable oil, for coating the grill or grill pan

Directions In a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices. Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side. Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.

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624

Sweet and Sour Pork Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

30 min 12 min 30 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients 2/3 cup soy sauce 2 teaspoons minced garlic 1 tablespoon minced ginger 1/4 cup flour, plus seasoned flour for dredging 1/4 cup cornstarch 1 pound pork butt, cut into 1-inch cubes Kosher salt and pepper Vegetable oil, for frying 1 cup ketchup 1/4 cup sugar 1/4 cup red wine vinegar 1 ounce honey 1 tablespoon vegetable oil 1/2 tablespoon sesame oil 1/3 cup large diced Vidalia onion 1/3 cup large diced celery 1/3 cup carrots sliced 1/4-inch thick, on a bias 1/3 cup large diced red bell pepper 1/3 cup large diced green bell pepper 1 cup fresh pineapple, cut into 1-inch cubes

Directions In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight. Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate. In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend. In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

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625

Toasty Coconut Macaroons Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

10 min -20 min

Level: Easy

Serves: about 40 cookies

Ingredients 4 large egg whites Pinch salt 1/2 cup sugar 1 (8-ounce) package sweetened shredded coconut, lightly toasted

Directions Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut. On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

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626

Beef Tenderloin in Salt Crust Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

25 min 4 hr 35 min 40 min

Level: Intermediate

Serves: 10 to 12 servings

Ingredients 5 cups all-purpose flour 3 cups kosher salt 3 tablespoons fresh ground black pepper 5 egg whites 1 1/2 cups water 1/2 cup chopped fresh herbs (parsley, thyme, and/or sage) 1 (6 to 7-pound) whole beef tenderloin, trimmed 1 tablespoon olive oil

Directions Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours. Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down. Preheat oven to 400 degrees F. In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough. Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.

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627

Perfect Fingerling Potatoes Recipe courtesy Alton Brown, 2003

Prep Time: Inactive Prep Time: Cook Time:

5 min 5 min 30 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 1 1/4 pounds kosher or rock salt 2 quarts water 2 pounds small fingerling potatoes, cleaned 4 tablespoons butter, optional Freshly ground black pepper, optional 1 tablespoon freshly chopped chives, optional

Directions In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

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628

Salt Roasted Shrimp Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

10 min -23 min

Level: Easy

Serves: 4 servings

Ingredients 4 pounds rock salt 1 pound jumbo shrimp (20 to 24 shrimp per pound), with heads on

Directions Divide salt evenly among 2 (9 by 13-inch) metal pans divide salt evenly. Heat your oven to 400 degrees F and put the pans of salt into the oven to heat. When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes. After 15 minutes have passed, put the shrimp on top of the salt in 1 of the pans. Then cover with all of the salt in the second pan. The shrimp should be evenly and completely covered. Roast for 8 minutes. Remove from oven and check 1 shrimp for doneness. The shrimp should be opaque and white and pink in color. If not done, return to oven for 1 to 2 minutes. Serve immediately.

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629

Sauerkraut Recipe courtesy Alton Brown, 2004

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Intermediate

Serves: 12 cups

Ingredients 5 pounds green cabbage, shredded 3 tablespoons pickling salt 1 tablespoon juniper berries 2 teaspoons caraway seeds 1 quart water, in a sanitized glass jar

Directions In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes. Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months. Prep Time: 15 minutes Inactive Prep Time: 4 weeks

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630

Good Eats Roast Turkey Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

15 min 7 hr 0 min 2 hr 30 min

Level: Easy

Serves: 10 to 12 servings

Ingredients 1 (14 to 16 pound) frozen young turkey

For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water

For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil

Directions Click here to see how it's done. 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

631

Sweet Corn Bread Pudding Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

25 min -55 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 1/2 onion, diced fine 1 ounce unsalted butter 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 (15-ounce) can creamed style sweet corn 1 cup heavy cream 2 eggs 1 teaspoon baking powder 1/2 cup yellow cornmeal, whole grain, stone ground 1/2 cup shredded Parmesan 1 teaspoon kosher salt Ground black pepper 2 cups cubed French bread

Directions Heat oven to 350 degrees F. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

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632

Tart Cranberry Dipping Sauce Recipe courtesy Alton Brown

Prep Time: Inactive Prep Time: Cook Time:

----

Level: Easy

Serves: 12 servings

Ingredients 1 pound frozen cranberries 2 cups orange juice 3 cups ginger ale 2 tablespoons maple syrup 2 tablespoons light brown sugar 1/2 teaspoon kosher salt 1 orange, zested

Directions Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half. Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

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633

Roast Duck with Oyster Dressing Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min 85 hr 0 min 2 hr 0 min

Level: Intermediate

Serves: 4 servings

Ingredients Duck:

5 to 5 1/2 pound Peking duck, giblets removed 3 teaspoons kosher salt per pound of duck, approximately 1/3 cup

Directions Oyster dressing 1/4 cup duck fat 1 1/2 cups chopped onions 1 cup chopped celery 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound stale cornbread, crumbled 5 ounces oyster crackers, crumbled 1 1/2 teaspoons dried thyme 1 teaspoon dried sage 2 eggs, lightly beaten 1 pint small oysters with their liquor Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat. Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency. Preheat the oven to 350 degrees F. If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes. Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes. Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use. Decrease the oven heat to 350 degrees F. Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes. Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.

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Sugarplums Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

45 min 13 hr 0 min --

Level: Easy Serves: approximately 80 (1/4 ounce) balls

Ingredients 6 ounces slivered almonds, toasted 4 ounces dried plums 4 ounces dried apricots 4 ounces dried figs 1/4 cup powdered sugar 1/4 teaspoon anise seeds, toasted 1/4 teaspoon fennel seeds, toasted 1/4 teaspoon caraway seeds, toasted 1/4 teaspoon ground cardamom Pinch kosher salt 1/4 cup honey 1 cup coarse sugar

Directions Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball. Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined. Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving. The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

635

Wassail Recipe courtesy Alton Brown, 2009

Prep Time: Inactive Prep Time: Cook Time:

1 hr 0 min ---

Level: Intermediate

Serves: approximately 3 quarts

Ingredients 6 small Fuji apples, cored 1 cup brown sugar 1 cup water 72 ounces ale 750 ml Madeira 10 whole cloves 10 whole allspice berries 1 cinnamon stick, 2-inches long 1 teaspoon ground ginger 1 teaspoon ground nutmeg 6 large eggs, separated

Directions Preheat the oven to 350 degrees F. Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes. Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil. Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine. Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve.

Printed from FoodNetwork.com on Thu May 05 2011

© 2011 Television Food Network, G.P. All Rights Reserved

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