Braising Liquid: - Good Eats - Recipes

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.

Prep Time: 1 hr 20 min Inactive Prep Time: --

Cook Time: 5 min

Level:

-- Serves:2 servings

Fillet O'Fu

Recipe courtesy of Alton Brown

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.

Prep Time: 2 hr 10 min Inactive Prep Time: --

Cook Time: --

Level:

-- Serves:8 servings

Moo-Less Chocolate Pie

Recipe courtesy of Alton Brown

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.

Prep Time: 10 min Inactive Prep Time: --

Cook Time: --

Level:

-- Serves:1 cup

No Guilt Caesar

Recipe courtesy of Alton Brown

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.

Prep Time: 5 min Inactive Prep Time: --

Cook Time: --

Level:

-- Serves:2 servings

Tall & Tangy Tofu Thangy

Recipe courtesy Alton Brown

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

Prep Time: 10 min Inactive Prep Time: --

Cook Time: 15 min

Level:

-- Serves:2 to 4 servings

Mojo Moulies

Recipe courtesy Alton Brown

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.

Prep Time: 30 min Inactive Prep Time: -- Cook Time: 2 hr 40 min

Level:

-- Serves:8 servings

Flandango

In document Good Eats - Recipes - Complete (Page 60-66)