Sweet Crepes:

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.

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.

Prep Time: 20 min Inactive Prep Time: 1 min

Cook Time: 30 min

Level:

Intermediate Serves:6 servings

Mushroom Crepe Cake

Recipe courtesy Alton Brown

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.

Prep Time: 35 min Inactive Prep Time: 3 min Cook Time: 4 hr 0 min

Level:

Easy Serves:10 servings

Dry-Aged Standing Rib Roast with Sage Jus

Recipe courtesy Alton Brown

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.

Prep Time: 10 min Inactive Prep Time: --

Cook Time: 10 min

Level:

Easy Serves:8 servings

Bacon Vinaigrette with Grilled Radicchio

Recipe Courtesy Alton Brown

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.

Prep Time: 15 min Inactive Prep Time: 3 min

Cook Time: 15 min

Level:

Easy Serves:1 pound cured pork belly

Honey Mustard Cure

Recipe courtesy Alton Brown

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.

Prep Time: 10 min Inactive Prep Time: 3 min

Cook Time: 15 min

Level:

Easy Serves:1 pound cured pork belly

Molasses Black Pepper Cure

Recipe courtesy Alton Brown

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.

Prep Time: 10 min Inactive Prep Time: 3 min

Cook Time: 15 min

Level:

Easy Serves:1 pound brined pork belly

Red Pepper Brine

Recipe courtesy Alton Brown

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.

Prep Time: 10 min Inactive Prep Time: 3 min Cook Time: 6 hr 0 min

Level: Difficult Serves:

approximately 4 pounds of bacon

Scrap Iron Chef's Bacon

Recipe courtesy Alton Brown

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.

Prep Time: 5 min Inactive Prep Time: 3 min

Cook Time: 15 min

Level:

Easy Serves:1 pound brined pork belly

Soy Honey Brine

Recipe courtesy Alton Brown

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.

Prep Time: 10 min Inactive Prep Time: --

Cook Time: 30 min

Level:

Easy Serves:1 cup

Baba Ghannouj

Recipe courtesy Alton Brown

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.

Prep Time: 40 min Inactive Prep Time: --

Cook Time: 10 min

Level:

Difficult Serves:4 servings

Eggplant Pasta

Recipe courtesy Alton Brown

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.

Prep Time: 20 min Inactive Prep Time: --

Cook Time: 10 min

Level:

Easy Serves:4 servings

Eggplant Steaks

Recipe courtesy Alton Brown

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.

Prep Time: 20 min Inactive Prep Time: 4 min Cook Time: 2 hr 10 min

Level:

Easy Serves:8 to 10 servings

Savory Cheesecake

Recipe courtesy Alton Brown

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.

In document Good Eats - Recipes - Complete (Page 130-143)