Good Eats - Recipes - Complete

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(2)

PAGE SHOW - RECIPE # # TITLE

2 - 12 INDEX

13 S01E01 - Pan Seared Rib Eye

14 S01E02 - Mashers

15 S01E02 - Potato-Portobello Gratin

16 S01E02 - The Baked Potato

17 S01E03 - Lemon Curd

18 S01E03 - Scrambled Eggs Unscrambled

19 S01E04 - Hail Caesar Salad

20 S01E04 - Veni Vedi Vinaigrette 21 S01E05 - Broiled, Butterflied Chicken

22 S01E06 - Coffee Granita

23 S01E06 - Key Lime Sorbet

24 S01E06 - Serious Vanilla Ice Cream

25 S01E07 - Scones

26 S01E07 - Shortcake

27 S01E07 - Southern Biscuits

28 S01E08 - Gravy from Roast Drippings

29 S01E08 - Sawmill Gravy

30 S01E08 - White Roux

31 S01E09 - French Onion Soup

32 S01E10 - Grilled Salmon Steaks

33 S01E10 - Pan Fried Fish

34 S01E10 - Striped Bass in Salt Dome

35 S01E11 - Pasta

36 S01E12 - Rice Pilaf

37 S01E13 - Chocolate Lava Muffins

38 S01E13 - Chocolate Mousse

39 S02E01 - Free Range Fruitcake

40 S02E02 - Big Cheese Squeeze

41 S02E02 - Fondue Vudu

42 S02E03 - 10 Minute Apple Sauce

43 S02E03 - Baker, Baker

44 S02E03 - It's a Wonderful Waldorf

45 S02E04 - No Pan Pear Pie

46 S02E05 - Banana Splitsville

47 S02E05 - Burned Peach Ice Cream

48 S02E06 - Spiced Blueberry Jammin'

49 S02E07 - The Shrimp Cocktail

50 S02E08 - True Brew

51 S02E09 - Better Than Grannie's Creamed Corn

52 S02E09 - Creamed Corn Cornbread

53 S02E09 - Plain Brown Popper

54 S02E10 - Chips and Fish

55 S02E11 - Burger of the Gods

56 S02E11 - Good Eats Meatloaf

57 S02E12 - Pantry Friendly Tomato Sauce

58 S02E13 - That Ol' Cap Magic

59 S02E13 - The Fungal Saute

60 S02E14 - Who Loves Ya Baby-Back_

61 S03E01 - Fillet O'Fu

62 S03E01 - Moo-Less Chocolate Pie

63 S03E01 - No Guilt Caesar

64 S03E01 - Tall & Tangy Tofu Thangy

(3)

71 S03E05 - The Thin

72 S03E06 - Silence of the Leg O' Lamb

73 S03E07 - Ab's B and B's

74 S03E07 - Firecrackers

75 S03E07 - Hurry Curry Cauliflower

76 S03E07 - Kinda Sorta Sours

77 S03E07 - Summer Fruits

78 S03E08 - Compound Butter

79 S03E08 - Honey Butter

80 S03E08 - Raymond Beurre Blanc

81 S03E09 - 'Instant' Pancake Mix

82 S03E10 - Home of the Braise

83 S03E10 - Shred, Head, Butter and Bread

84 S03E11 - Pizza Pizzas

85 S03E12 - Black Bean Salad

86 S03E12 - The Once and Future Beans

87 S03E12 - Turbo Hummus

88 S03E13 - Catfish au Lait

89 S03E13 - Good Eats Court Bouillon

90 S03E13 - Poached Egg Tips

91 S03E13 - The Frenchman's Bass

92 S03E14 - Bird to the Last Drop

93 S03E14 - In a Cranberry Jam

94 S03E14 - Sweet Corn Bread Pudding

95 S03E14 - Tart Cranberry Dipping Sauce

96 S03E14 - Turkey Re-Hash

97 S04E01 - Smoked Salmon

98 S04E02 - AB's Beefy Broth

99 S04E03 - Fried Chicken

100 S04E04 - Stuffed Lobster

101 S04E05 - City Ham

102 S04E05 - Country Ham

103 S04E06 - Angel Food Cake

104 S04E07 - Pot Roast

105 S04E08 - Aunt Verna's Orange Cake

106 S04E08 - Honey Mustard Dressing

107 S04E08 - Honey Plums

108 S04E08 - Sweet and Sour Dessert Sauce 109 S04E09 - 40 Cloves and a Chicken 110 S04E09 - Vlad's Very Garlicky Greens

111 S04E10 - Mayonnaise

112 S04E10 - Party Mayonnaise

113 S04E11 - Fruit Tart

114 S04E11 - Salmon Turnovers

115 S04E11 - Stacked Puff Pastry with Cherries 116 S04E12 - Perfect Cup of Tea

117 S04E12 - Sweet Tea

118 S04E13 - Salsa

119 S04E13 - Spicy Pineapple Sauce

120 S05E01 - Cinnamon Cherry Heart

121 S05E01 - Panna Cotta Brain with Cranberry Glaze 122 S05E01 - Sparkling Gingered Face

123 S05E01 - Spooky Edible Eyes

124 S05E02 - Granola

125 S05E02 - Haggis

126 S05E02 - Overnight Oatmeal

127 S05E02 - Steel Cut Oatmeal 128 S05E03 - Crepe Quiche Lorraine

129 S05E03 - Crepes Suzette

(4)

130 S05E03 - Crepes

131 S05E03 - Mushroom Crepe Cake

132 S05E04 - Dry-Aged Standing Rib Roast with Sage Jus 133 S05E05 - Bacon Vinaigrette with Grilled Radicchio

134 S05E05 - Honey Mustard Cure

135 S05E05 - Molasses Black Pepper Cure

136 S05E05 - Red Pepper Brine

137 S05E05 - Scrap Iron Chef's Bacon

138 S05E05 - Soy Honey Brine

139 S05E06 - Baba Ghannouj

140 S05E06 - Eggplant Pasta

141 S05E06 - Eggplant Steaks

142 S05E07 - Savory Cheesecake

143 S05E07 - Sour Cream Cheesecake

144 S05E08 - Squid Vicious

145 S05E09 - Cocoa Brownies

146 S05E09 - Cocoa Syrup

147 S05E09 - Hot Cocoa

148 S05E10 - Butternut Dumplings with Brown Butter and Sage

149 S05E10 - Pumpkin Bread

150 S05E10 - Squash Soup

151 S05E11 - Baked Macaroni and Cheese

152 S05E11 - Next Day Mac and Cheese 'Toast'

153 S05E11 - Stove Top Mac-n-Cheese

154 S05E12 - Clam Chowder

155 S05E12 - Clams on the Half Shell with Fresh Mayonnaise 156 S05E12 - Radonsky for the New Millenium

157 S05E13 - Cold-Fashioned Potato Salad 158 S05E13 - Leftover Baked Potato Soup 159 S05E13 - Potato Roesti

160 S06E01 - Chimney Tuna Loin

161 S06E02 - Clotted Cream

162 S06E02 - Frozen Strawberries 163 S06E02 - Macerated Strawberries

164 S06E02 - Strawberry Pudding

165 S06E03 - Artichoke Pasta Salad

166 S06E03 - Broiled Chokes

167 S06E03 - Herb Oil

168 S06E04 - Fresh Yogurt

169 S06E04 - Herb Spread

170 S06E04 - Lemon-Ginger Frozen Yogurt

171 S06E04 - Tarragon Yogurt Sauce

172 S06E04 - Thousand Island Dressing

173 S06E04 - Yogurt Cheese

174 S06E05 - Cheese Souffle

175 S06E06 - Stuffed Tomatoes

176 S06E06 - TBL Panzanella

177 S06E06 - Tomato Sauce

178 S06E07 - Good Brew

179 S06E08 - Chicken Liver Mousse

180 S06E08 - Guacamole

181 S06E08 - Hot Spinach and Artichoke Dip 182 S06E08 - Onion Dip from Scratch 183 S06E09 - Stuffed Grilled Pork Chops

(5)

189 S06E12 - Ravioli

190 S06E12 - Tortellini

191 S06E13 - Asian Slaw

192 S06E13 - Beet Slaw

193 S06E13 - Coleslaw

194 S06E13 - Marinated Slaw

195 S06E14 - Cocoa Whipped Cream

196 S06E14 - Gold Cake

197 S06E15 - Buttercream

198 S06E15 - Ganache

199 S06E15 - Writing Chocolate 200 S06E16 - Beet Green Gratin

201 S06E16 - Glazed Baby Beets

202 S06E16 - Pickled Beets

203 S06E17 - Braciole

204 S06E17 - Fish Roll with Compound Butter 205 S07E01 - Crab Cakes or Fritters

206 S07E01 - Ghee

207 S07E01 - Marinated Crab Salad

208 S07E01 - Steamed Alaskan King Crab Claws

209 S07E02 - Pulled Pork

210 S07E03 - Frittata

211 S07E03 - Omelet for a Crowd

212 S07E03 - Omelet

213 S07E04 - Blueberry Muffins 214 S07E04 - English Muffins

215 S07E05 - Chicken Noodle Soup

216 S07E05 - Chicken Stock

217 S07E06 - Breakfast Sausage

218 S07E06 - Italian Sausage 219 S07E07 - Sirloin Steak

220 S07E07 - Skirt Steak

221 S07E08 - Ramen Shrimp Pouch

222 S07E08 - Red Snapper en Papillote

223 S07E08 - Salmon Fillet en Papillote with Julienne Vegetable 224 S07E08 - Stone Fruit Pouches

225 S07E09 - Basic Cooked Wheat Berries

226 S07E09 - Bulgur Gazpacho

227 S07E09 - Cherry Couscous Pudding

228 S07E09 - Mushroom Wheat Berry Pilaf

229 S07E09 - Steamed Couscous

230 S07E09 - Wheat Berry Tapanade

231 S07E10 - Acid Jellies 232 S07E10 - Chocolate Taffy 233 S07E10 - Peanut Brittle

234 S07E11 - Chipotle Smashed Sweet Potatoes

235 S07E11 - Sweet Potato Pie

236 S07E11 - Sweet Potato Waffles

237 S07E12 - Chocolate Peppermint Pinwheel Cookies

238 S07E12 - Royal Icing

239 S07E12 - Sugar Cookies

240 S07E13 - Parsley Salad

241 S07E13 - Tarragon Chive Vinegar

242 S07E14 - Broiled Salmon with AB's Spice Pomade

243 S07E14 - Curry Powder Blend

244 S07E14 - Dried Pear and Fig Compote

245 S07E14 - Vegetable Curry

246 S07E15 - Corn Dogs

247 S07E15 - Mini Man Burgers

(6)

248 S07E16 - Chocolate Fudge

249 S07E16 - Peanut Butter Fudge

250 S07E17 - Cashew Sauce

251 S07E17 - Macadamia Nut Crust

252 S07E17 - Macadamia Nut Crusted Mahi Mahi 253 S07E17 - Pistachio Fruit Balls

254 S07E17 - Pistachio Mixed Herb Pesto

255 S07E18 - Lemon Meringue Pie

256 S07E18 - Pie Crust

257 S07E19 - Bruschetta

258 S07E19 - French Toast

259 S07E19 - Welsh Rarebit

260 S07E20 - Banana Ice Cream

261 S07E20 - Banana's Foster

262 S07E20 - Fried Plantains

263 S08E01 - Hollandaise

264 S08E01 - Strip Steak with Pepper Cream Sauce 265 S08E02 - Baked Oysters Brownefeller

266 S08E02 - Horseradish Cream Sauce

267 S08E02 - Oyster Soup

268 S08E03 - Beef Paillard

269 S08E03 - Chicken Kiev

270 S08E03 - Turkey Piccata

271 S08E04 - Chocolate Doughnut Glaze

272 S08E04 - Doughnut Glaze

273 S08E04 - Yeast Doughnuts

274 S08E05 - Pear Walnut Wontons

275 S08E05 - Perfect Potstickers

276 S08E05 - Vegetarian Steamed Dumplings 277 S08E06 - AB's Chili Powder

278 S08E06 - Pressure Cooker Chili

279 S08E07 - Cuban Sandwich

280 S08E07 - Pan Bagnat

281 S08E07 - Roasted Vegetable Spread

282 S08E08 - Garden Vegetable Soup

283 S08E08 - Grape Gazpacho

284 S08E09 - Cheese Soup

285 S08E09 - Fromage Fort

286 S08E09 - Parmesan Crisps

287 S08E10 - Chocolate Truffles

288 S08E10 - Ganache Frosting

289 S08E10 - Good Eats Fudgepops

290 S08E11 - Cheese Grits

291 S08E11 - Pineapple Upside-Down Cornmeal Cake

292 S08E11 - Savory Polenta

293 S08E12 - Stuffed Squash

294 S08E12 - Turkey with Stuffing

295 S08E13 - Chocolate Pudding

296 S08E13 - Indian Rice Pudding

297 S08E13 - Instant Chocolate Pudding Mix

298 S08E13 - Tapioca Pudding

299 S08E14 - Hot Melon Salad

300 S08E14 - Melon Sorbet

(7)

307 S08E18 - Leek Rings

308 S08E19 - Very Basic Bread

309 S08E20 - Gyro Meat with Tzatziki Sauce

310 S08E21 - Lemon Sesame Glazed Greens

311 S08E21 - Mustard Green Gratin

312 S08E21 - Pot O'Greens

313 S08E22 - Baked Brown Rice

314 S08E22 - Brown Rice Salad

315 S08E22 - Wild Mushroom and Asparagus Risotto 316 S09E01 - Curried Split Pea Soup

317 S09E01 - Green Peas with Cheese and Herbs 318 S09E01 - Split Pea Burgers

319 S09E02 - Spicy Beef Kebabs

320 S09E02 - Vanilla Lime Pineapple Skewers

321 S09E03 - Beef Jerky

322 S09E03 - Jerky Tomato Sauce

323 S09E04 - Chocolate Ice Cream

324 S09E04 - Mint Chip Ice Cream 325 S09E04 - Vanilla Ice Cream 326 S09E05 - Brown Rice Crispy Bar

327 S09E05 - Granola Bars

328 S09E05 - Protein Bars

329 S09E06 - California Roll

330 S09E06 - Sushi Rice

331 S09E07 - Blackberry Grunt

332 S09E07 - Individual Berry Crisps

333 S09E07 - Rhubarb Peach Cobbler

334 S09E08 - Grilled Romaine

335 S09E08 - Sauerbraten

336 S09E09 - Basic Waffle

337 S09E09 - Chocolate Waffle

338 S09E10 - Baked Meatballs

339 S09E10 - Swedish Meatballs

340 S09E11 - Avocado Buttercream Frosting

341 S09E11 - Avocado Compound Butter

342 S09E11 - Avocado Ice Cream

343 S09E12 - Pocket Pies

344 S09E13 - Eggnog Ice Cream

345 S09E13 - Eggnog

346 S09E14 - Creme Brulee

347 S09E14 - Fruit Salad with Vanilla Dressing 348 S09E14 - Vanilla Poached Pears

349 S09E14 - Vanilla Sugar 350 S09E15 - Steak au Poivre 351 S09E16 - AB's Martini

352 S09E16 - Daiquiri

353 S09E16 - Mint Julep

354 S09E17 - Beef Carpaccio

355 S09E17 - Center Cut Tenderloin Roast 356 S09E17 - Chain of Bull Cheese Steaks 357 S09E17 - Stuffed Tenderloin

358 S09E18 - Baked Stuffed Flounder 359 S09E18 - Flounder Fish Salad

360 S09E18 - Oil Poached Flounder

361 S09E19 - Pad Thai

362 S09E20 - Scallop Mousse

363 S09E20 - Scallops on the Half Shell

364 S09E20 - Seared Scallops

365 S09E21 - Citrus Marinated Olives

(8)

366 S09E21 - Olive Loaf

367 S09E21 - Tapenade

368 S10E01 - Corn Tortillas 369 S10E01 - Lime Tortilla Chips

370 S10E02 - Baked Barley

371 S10E02 - Barley and Lamb Stew

372 S10E02 - Barley Bread

373 S10E02 - Barley Salad

374 S10E02 - Barley Water

375 S10E03 - Overnight Cinnamon Rolls 376 S10E03 - Overnight Citrus Ginger Ring

377 S10E03 - Overnight Monkey Bread

378 S10E04 - Chicken Fried Steak 379 S10E04 - Country Style Steak

380 S10E04 - Swiss Steak

381 S10E07 - Grilled Peach Melba

382 S10E07 - Individual Peach Upside-Down Cake

383 S10E08 - Dry Fried Okra

384 S10E08 - Okra and Tomatoes

385 S10E08 - Pickled Okra

386 S10E08 - Wet Fried Okra

387 S10E09 - Dry Fried Calamari

388 S10E09 - Seaside Squid Salad

389 S10E09 - Squid Stuffed Squid

390 S10E09 - Wet Fried Calamari

391 S10E10 - Perfect Popcorn

392 S10E10 - Savory Herb Popcorn

393 S10E10 - Slacker Jacks

394 S10E11 - 4-Pepper Deviled Eggs

395 S10E11 - Black Pepper Mango Sorbet

396 S10E11 - Pepper Vodka

397 S10E11 - Slow Cooker Pepper Pork Chops

398 S10E12 - Deep-Fried Turkey

399 S10E13 - Lentil Cookies 400 S10E13 - Lentil Salad

401 S10E13 - Lentil Soup

402 S10E14 - Enchilada Lasagna

403 S10E14 - Masa Tot

404 S10E14 - Ultimate Nachos

405 S10E15 - Shrimp Gumbo

406 S10E16 - Cornish Game Hen with Bacon and Onions 407 S10E16 - Grilled Curry Cornish Hens

408 S10E17 - Grilled Leg of Lamb with Pomegranate Molasses

409 S10E17 - Pomegranate Gelatin

410 S10E17 - Pomegranate Syrup or Molasses 411 S10E17 - Tequila Sunrise

412 S10E18 - Corned Beef and Cabbage

413 S10E18 - Corned Beef Hash

414 S10E18 - Corned Beef

415 S10E20 - Spinach Salad with Warm Bacon Dressing

416 S11E01 - Dulce de Leche

417 S11E01 - Quick Cottage Cheese

418 S11E01 - Tres Leche Cake

(9)

425 S11E04 - Faux Peanut Sauce

426 S11E04 - Southern Biscuits

427 S11E04 - The Chewy Gluten Free

428 S11E05 - Pan-Fried Smelts

429 S11E05 - Plank Grilled Whole Trout

430 S11E05 - Whole Striped Bass

431 S11E06 - Dried Fruit

432 S11E06 - Individual Fruit Compote Pies 433 S11E06 - Sweet Dried Fruit Compote

434 S11E06 - Trail Mix

435 S11E07 - Good Eats Beef Stew

436 S11E08 - Deep-Fried Pickles 437 S11E08 - Dill Pickles

438 S11E09 - Boiled Peanut Soup

439 S11E09 - Boiled Peanuts

440 S11E09 - Homemade Peanut Butter

441 S11E09 - Peanut Butter Pie

442 S11E09 - Roasted Peanuts

443 S11E10 - Best Ever Green Bean Casserole

444 S11E11 - Blueberry Buckle

445 S11E11 - Blueberry Soda

446 S11E11 - Frozen Blueberry Pie

447 S11E12 - Ambrosia

448 S11E12 - Homemade Marshmallows

449 S11E13 - Gazpacho

450 S11E14 - Buffalo Wings

451 S11E14 - Orange Glazed Chicken Wings

452 S11E15 - Super Apple Pie

453 S11E16 - Fresh Broccoli Salad 454 S11E16 - Oven Roasted Broccoli

455 S11E16 - Pan Steamed Broccoli

456 S11E17 - Crown Roast of Lamb

457 S11E18 - Cranberry Granita

458 S11E18 - Cranberry Sauce

459 S11E18 - Fresh Cranberry Cosmo

460 S11E19 - Chiffon Cupcakes

461 S11E19 - Chocolate Chiffon Cupcake 462 S11E20 - Dutch Oven Cherry Clafouti

463 S11E20 - Dutch Oven Hoecakes

464 S11E20 - Knead Not Sourdough

465 S12E01 - Basic Popover

466 S12E01 - Dutch Baby

467 S12E01 - Yorkshire Pudding with Roast

468 S12E02 - Braised Celery

469 S12E02 - Celeriac Puree

470 S12E02 - Celery Remoulade

471 S12E02 - Celery Soda

472 S12E03 - Tuna Croquette

473 S12E03 - Tuna Dressing

474 S12E03 - Tuna Salad Undone

475 S12E04 - Fruity Oil Ice Cream

476 S12E04 - Potato Chips

477 S12E04 - Vegetable Saute

478 S12E05 - Frozen Green Peas

479 S12E05 - Frozen Peaches

480 S12E06 - Mincemeat Pie

481 S12E06 - Shepherd's Pie

482 S12E07 - Basic Edamame

483 S12E07 - Dry Roasted Edamame Brittle

(10)

484 S12E07 - Edamame Dip

485 S12E07 - Roasted Edamame Salad

486 S12E08 - Graham Crackers

487 S12E08 - Lavash

488 S12E08 - Seedy Crisps

489 S12E09 - Pickled Pork

490 S12E09 - Red Beans and Rice

491 S12E10 - Baklava

492 S12E11 - Candied Ginger

493 S12E11 - Ginger Ale

494 S12E11 - Ginger Snaps

495 S12E12 - Basic Brussels Sprouts

496 S12E12 - Brussels Sprouts with Bacon and Cheese 497 S12E12 - Brussels Sprouts with Pecans and Cranberries 498 S12E12 - Grilled Brussels Sprouts

499 S12E13 - Orange Delicious

500 S12E13 - Orange Marmalade

501 S12E13 - Orange Sherbet

502 S12E14 - Boston Brown Bread

503 S12E14 - Homemade Dark Brown Sugar

504 S12E14 - Molasses Coffee Marinated Pork Chops

505 S12E14 - Shoo-Fly Pie

506 S12E15 - Bi-Level King Salmon Fillet

507 S12E15 - Broiled Sockeye Salmon with Citrus Glaze 508 S12E15 - Coho Salmon Fillets

509 S13E01 - Crawfish Boil

510 S13E02 - Hot Tamales

511 S13E02 - Turkey Tamales

512 S13E03 - Meat Sauce and Spaghetti

513 S13E04 - Grilled Pork Tenderloin 514 S13E04 - Pork Wellington

515 S13E05 - Parsnip Crisps

516 S13E05 - Parsnip Muffins

517 S13E05 - Pearsnip Sauce

518 S13E06 - Cape Fear Punch

519 S13E06 - Good Eats Company Punch

520 S13E06 - Hot Toddy

521 S13E07 - Man Bacon

522 S13E07 - Man Coffee

523 S13E07 - Man Eggs

524 S13E07 - Man Hash Browns

525 S13E08 - Beer Bread

526 S13E08 - Lamb Shoulder Chops with Red Wine 527 S13E09 - Buttermilk Pound Cake

528 S13E09 - Citrus Glaze

529 S13E09 - Pound Cake

530 S13E10 - Escabeche of Trout

531 S13E10 - Hot Smoked Trout

532 S13E10 - Rollmops

533 S13E11 - Dashi

534 S13E11 - Easy Tofu Dressing

535 S13E11 - Glazed Bonito Flakes

536 S13E11 - Miso Honey Glazed Fish

(11)

543 S13E13 - Ginger Almonds

544 S13E13 - Sherried Sardine Toast

545 S13E14 - Bloody Mary

546 S13E14 - Margarita

547 S13E14 - Tomato Vodka

548 S13E15 - Dark Salty Caramels 549 S13E15 - Grapefruit Brulee

550 S13E15 - Praline Bacon

551 S13E16 - Chicken and Dropped Dumplings

552 S13E16 - Chicken and Rolled Dumplings

553 S13E17 - Lamb Tikka Masala

554 S13E18 - Catfish Ceviche

555 S13E18 - Catfish Soup

556 S13E18 - Southern Fried Catfish

557 S13E19 - Paella

558 S14E01 - Dry Aged Chimney Porterhouse 559 S14E02 - Ring of Fire Grilled Chicken

560 S14E03 - Asparagus Terrine

561 S14E03 - Roasted Asparagus

562 S14E03 - Steamed Asparagus

563 - 564 S14E04 - Eggs Benedict

565 - 566 S14E05 - Grilled Pizza - Three Ways

567 S14E06 - Baked Banana Pudding

568 S14E06 - Refrigerated Banana Pudding

569 S14E06 - Vanilla Wafers

570 S14E07 - All American Beef Taco

571 S14E07 - Crema

572 S14E07 - Fish Taco

573 S14E07 - Flour Tortillas

574 S14E07 - Taco Potion #19

575 S14E08 - Soy Ginger Dipping Sauce

576 S14E08 - Tempura

577 S14E09 - Leftover Oatmeal Bread

578 S14E09 - Oat Waffle

579 S14E09 - Refresco de Avena

580 S14E09 - The Oatiest Oatmeal Cookies Ever

581 S14E10 - Atomic Apples

582 S14E10 - Candy Corn

583 S14E10 - Popcorn Balls

584 S14E11 - Crookneck Squash Frittata

585 S14E11 - Frozen Summer Squash

586 S14E11 - Overstuffed Pattypan Squash 587 S14E11 - Zucchini Ribbon Salad

588 S14E12 - Pumpkin Pie

589 S14E12 - Pumpkin Puree

590 S14E12 - Whole Pumpkin Pie Soup

591 S14E13 - Baked Alaska

592 S14E13 - Oeufs a la Neige

593 S14E13 - Pavlova

594 S14E14 - Falafel

595 S14E14 - Hummus for Real

596 S14E14 - Pressure Cooker Chickpeas

597 S14E14 - Roasted Chickpeas

598 S14E14 - Slow Cooker Chickpeas

599 S14E15 - Chicken Biscuit Pot Pie

600 S14E15 - Individual Chicken Pot Pie with Puff Pastry

601 S14E15 - Medieval Game Hen Pot Pie

602 S14E16 - Chocolate Frosting for Devil's Food Cake 603 S14E16 - Cream Cheese Frosting for Red Velvet Cake

(12)

604 S14E16 - Devil's Food Cake

605 S14E16 - Red Velvet Cake

606 S14E17 - Lasagna Noodle Kugel

607 S14E17 - Slow Cooker Lasagna

608 S14E18 - Positively, Absolutely, Not Real Bouillabaisse 609 S14E19 - Chocolate Bread Pudding

610 S14E19 - Spiced Bread Pudding

611 S14E20 - Butter Flake Rolls

612 S14E20 - Parker House Rolls

613 S14E21 - Broiled Curried-flower 614 S14E21 - Cauliflower Say Cheese 615 S14E21 - Cauliflower Slaw 616 S14E22 - Ants in Trees

617 S14E22 - Dan Dan Noodles

618 S14E22 - Thai Shrimp Spring Rolls

619 Special - Down and Out in Paradise - Chocolate Coconut Balls

620 Special - Down and Out in Paradise - Coconut Shrimp with Peanut Sauce 621 Special - Down and Out in Paradise - Island Ceviche with Pickled Onions 622 Special - Down and Out in Paradise - Mango Chutney

623 Special - Down and Out in Paradise - Papaya Soup

624 Special - Down and Out in Paradise - Spicy Pineapple Slices 625 Special - Down and Out in Paradise - Sweet and Sour Pork 626 Special - Down and Out in Paradise - Toasty Coconut Macaroons 627 Special - Eat This Rock! - Beef Tenderloin in Salt Crust

628 Special - Eat This Rock! - Perfect Fingerling Potatoes 629 Special - Eat This Rock! - Salt Roasted Shrimp 630 Special - Eat This Rock! - Sauerkraut

631 Special - Romancing the Bird - Good Eats Roast Turkey 632 Special - Romancing the Bird - Sweet Corn Bread Pudding 633 Special - Romancing the Bird - Tart Cranberry Dipping Sauce

634 Special - 'Twas the Night Before Good Eats - Roast Duck with Oyster Dressing 635 Special - 'Twas the Night Before Good Eats - Sugarplums

(13)

Prep Time: 10 min Inactive Prep Time:

--Cook Time: 5 min

Level:

Easy Serves:1 to 2 servings

Pan Seared Rib Eye

Recipe courtesy Alton Brown

Ingredients

1 boneless rib eye steak, 1 1/2-inch thick Canola oil to coat

Kosher salt and ground black pepper

(14)

Level:

Easy Serves:8 servings

Mashers

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.

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.

(15)

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

Level:

Potato/Portobello Gratin

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.

(16)

Level:

Easy Serves:1 potato per person

The Baked Potato

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.

(17)

Level:

-- Serves:1 pint

Lemon Curd

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.

(18)

--Cook Time:

--Level:

-- Serves:3 to 4 servings

Scrambled Eggs Unscrambled

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.

(19)

--Cook Time:

--Level:

Hail Caesar Salad

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.

(20)

--Cook Time:

--Level:

Easy Serves:1 cup

Veni Vedi Vinaigrette

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.

(21)

Level:

Broiled, Butterflied Chicken

Recipe courtesy of Alton Brown

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.

(22)

Level:

Coffee Granita

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.

(23)

Level:

-- Serves:1 1/2 quarts

Key Lime Sorbet

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.

(24)

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

Level:

Easy Serves:1 quart

Serious Vanilla Ice Cream

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.

(25)

Level:

Easy Serves:1 dozen

Scones

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

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.

(26)

Level:

Shortcake

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.

(27)

Level:

Southern Biscuits

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.

(28)

Level:

Easy Serves:2 cups

Gravy from Roast Drippings

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.

(29)

Level:

Easy Serves:2 1/2 cups gravy

Sawmill 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.

(30)

Prep Time: --Inactive Prep Time:

Level:

Easy Serves:Enough roux to thicken 1 pint

White Roux

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.

(31)

Level:

French Onion Soup

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

(32)

Level:

-- Serves:4 servings

Grilled Salmon Steaks

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.

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Level:

Pan Fried Fish

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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Level:

Striped Bass in Salt Dome

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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--Cook Time:

--Level:

Pasta

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.

(36)

Level:

Rice Pilaf

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.

(37)

Prep Time: 20 min Inactive Prep Time: 1 min

Cook Time: 11 min

Level:

Chocolate Lava Muffins

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.

(38)

Level:

Chocolate Mousse

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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--Cook Time:

--Level:

Easy Serves:10 slices

Free Range Fruitcake

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.)

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.

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--Cook Time:

--Level:

Easy Serves:

Big Cheese Squeeze

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.

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)

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--Cook Time:

--Level:

Fondue Vudu

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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Easy Serves:1 quart

10 Minute Apple Sauce

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.

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Baker, Baker

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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It's a Wonderful Waldorf

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.