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
PAGE SHOW - RECIPE # # TITLE
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
PAGE SHOW - RECIPE # # TITLE
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
PAGE SHOW - RECIPE # # TITLE
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
PAGE SHOW - RECIPE # # TITLE
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
PAGE SHOW - RECIPE # # TITLE
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
PAGE SHOW - RECIPE # # TITLE
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
PAGE SHOW - RECIPE # # TITLE
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
PAGE SHOW - RECIPE # # TITLE
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
PAGE SHOW - RECIPE # # TITLE
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
PAGE SHOW - RECIPE # # TITLE
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
Prep Time: 10 min Inactive Prep Time:
--Cook Time: 5 min
Level:
Easy Serves:1 to 2 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Pan Seared Rib 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
Prep Time: 15 min Inactive Prep Time:
--Cook Time: 30 min
Level:
Easy Serves:8 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
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.
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.
Prep Time: 25 min Inactive Prep Time: --Cook Time: 1 hr 0 min
Level:
Easy Serves:6 to 8 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Potato/Portobello Gratin
Recipe courtesy Alton Brown
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.
Prep Time: 10 min Inactive Prep Time: --Cook Time: 1 hr 0 min
Level:
Easy Serves:1 potato per person
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
The Baked Potato
Recipe courtesy Alton Brown
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.
Prep Time: 5 min Inactive Prep Time:
--Cook Time: 15 min
Level:
-- Serves:1 pint
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Lemon Curd
Recipe courtesy Alton Brown
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.
Prep Time: 7 min Inactive Prep Time:
--Cook Time:
--Level:
-- Serves:3 to 4 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Scrambled Eggs Unscrambled
Recipe courtesy Alton Brown
Ingredients
5 eggs 5 tablespoons milk 1 pat of butter Kosher salt Ground pepperChives 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.
Prep Time: 20 min Inactive Prep Time:
--Cook Time:
--Level:
Easy Serves:6 to 8 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Hail Caesar Salad
Recipe courtesy Alton Brown
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.
Prep Time: 5 min Inactive Prep Time:
--Cook Time:
--Level:
Easy Serves:1 cup
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Veni Vedi Vinaigrette
Recipe courtesy Alton Brown
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.
Prep Time: 30 min Inactive Prep Time:
--Cook Time: 30 min
Level:
Easy Serves:4 to 6 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
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.
Prep Time: 5 min Inactive Prep Time: --Cook Time: 5 hr 30 min
Level:
Easy Serves:6 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Coffee Granita
Recipe courtesy Alton Brown
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.
Prep Time: 15 min Inactive Prep Time: --Cook Time: 3 hr 15 min
Level:
-- Serves:1 1/2 quarts
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Key Lime Sorbet
Recipe courtesy Alton Brown
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.
Prep Time: 10 hr 0 min Inactive Prep Time: --Cook Time: 1 hr 0 min
Level:
Easy Serves:1 quart
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Serious Vanilla Ice Cream
Recipe courtesy Alton Brown
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.
Prep Time: 15 min Inactive Prep Time:
--Cook Time: 15 min
Level:
Easy Serves:1 dozen
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Scones
Recipe courtesy Alton Brown
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.
Prep Time: 20 min Inactive Prep Time:
--Cook Time: 15 min
Level:
Easy Serves:8 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Shortcake
Recipe courtesy Alton Brown
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.
Prep Time: 20 min Inactive Prep Time:
--Cook Time: 20 min
Level:
Easy Serves:1 dozen
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Southern Biscuits
Recipe courtesy Alton Brown
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.
Prep Time: 2 min Inactive Prep Time:
--Cook Time: 15 min
Level:
Easy Serves:2 cups
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Gravy from Roast Drippings
Recipe courtesy Alton Brown
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.
Prep Time: 5 min Inactive Prep Time:
--Cook Time: 20 min
Level:
Easy Serves:2 1/2 cups gravy
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Sawmill Gravy
Recipe courtesy Alton Brown
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.
Prep Time: --Inactive Prep Time:
--Cook Time: 5 min
Level:
Easy Serves:Enough roux to thicken 1 pint
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
White Roux
Recipe courtesy Alton Brown
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.
Prep Time: 15 min Inactive Prep Time: --Cook Time: 1 hr 45 min
Level:
Easy Serves:8 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
French Onion Soup
Recipe courtesy Alton Brown
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
Prep Time: 20 min Inactive Prep Time:
--Cook Time: 10 min
Level:
-- Serves:4 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Grilled Salmon Steaks
Recipe courtesy Alton Brown
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.
Prep Time: 15 min Inactive Prep Time:
--Cook Time: 15 min
Level:
-- Serves:2 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Pan Fried Fish
Recipe courtesy Alton Brown
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.
Prep Time: 25 min Inactive Prep Time:
--Cook Time: 40 min
Level:
-- Serves:8 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Striped Bass in Salt Dome
Recipe courtesy Alton Brown
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.
Prep Time: --Inactive Prep Time:
--Cook Time:
--Level:
-- Serves:4 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Pasta
Recipe courtesy Alton Brown
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.
Prep Time: 15 min Inactive Prep Time:
--Cook Time: 40 min
Level:
Easy Serves:6 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Rice Pilaf
Recipe courtesy Alton Brown
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.
Prep Time: 20 min Inactive Prep Time: 1 min
Cook Time: 11 min
Level:
Easy Serves:1 dozen
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Chocolate Lava Muffins
Recipe courtesy Alton Brown
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.
Prep Time: 10 min Inactive Prep Time: --Cook Time: 1 hr 30 min
Level:
Easy Serves:6 to 8 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Chocolate Mousse
Recipe courtesy Alton Brown
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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Free Range Fruitcake
Recipe courtesy Alton Brown
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.
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--Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
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.
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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Easy Serves:4 to 6 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Fondue Vudu
Recipe courtesy Alton Brown
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
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
10 Minute Apple Sauce
Recipe courtesy Alton Brown
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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Easy Serves:4 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Baker, Baker
Recipe courtesy Alton Brown
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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Easy Serves:4 to 6 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
It's a Wonderful Waldorf
Recipe courtesy of Alton Brown
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.