Recipe Favorite Alton Brown Recipes

His poached egg recipe, perfect streak grilling, and that damn honey and lime marinated, grilled pork tenderloin. I'll post links later. When I'm not on a runway.

 

his fried chicken. mmmmmmmmm

 

Alton Brown's shrimp cocktail.

I had never brined the shrimp before and I would boil the shrimp with seasonings (Old Bay is still a must) rather than on a baking sheet under the broiler. Nothing special about the cocktail sauce, but the shrimp has a much better flavor (charred even through the shell) from broiling.

The Shrimp Cocktail Recipe : Alton Brown : Food Network

I dont serve in martini glasses.

 

I agree with the Shrimp Cocktail. I am all for the classics, well executed.

His turkey recipe is a go-to as well. He turned me around on the issue of stuffing vs. dressing (i.e. never stuff your turkey).

 

I have a great recipe from Alton for braised pork ribs, made in the oven.
Outstanding.
This thread reminds me that I haven't made it in a few years.

 

you know, i dont think any of his are bad

 

turkey turkey turkey

 

"Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard" - Whoa! That sounds interesting to say the least.

I'm hungy

Not Alton's but damn good Mac/Cheese!

Ingredients

• 2 cups (8 ounces) Cavatappi or pasta of your choice
• 1 tablespoon Extra Virgin Olive Oil
• 1/2 cup chicken stock
• 2 cubes chicken bouillon
• 1 Fresh lemon slice
• 1 1/2 tsps sugar
• 3 tablespoons butter -- divided plus extra for greasing pan
• 2 tablespoons flour
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup half and half
• 1/2 small yellow onion minced
• 1clove of minced garlic
• 1 teaspoon Tabasco (more if you prefer a spicy kick)
• heaping 1/2 cup fresh grated Gruyere cheese
• 2 1/4 cups fresh grated Parmesan cheese
• Freshly ground black pepper (this dish does not need salt as there is plenty in the chicken stock. bouillon and cheese)
• 1/2c Panko bread crumbs

Instructions

1. Bring 6 cups water (no salt) to rolling boil in medium saucepan.
2. Add pasta and cook until al dente, 6 to 8 minutes. (I like it to have a little hard bite bc it get's baked it in the oven.)
3. Drain and put in large baking dish. Toss with Extra Virgin Olive Oil. If using ramekins, divide into 3-4 small ramekins.
4. Melt 2 tablespoons butter in large saucepan over medium-low heat.
5. Sautee onion and garlic in butter for a few minutes to draw out the flavor
6. Whisk in flour and cook, whisking constantly, 2 minutes.
7. Gradually whisk in chicken stock, 2 cubes chicken bouillon, heavy cream, half n half, and sugar.
8. Simmer gently, stirring often, 15 minutes.
9. Remain on low heat and stir in 2 cups parmesan cheese and most of gruyere. Reserve a small amount of the gruyere with the remaining parmesan cheese. Set aside for now.
10. Season to taste with pepper.
11. When cheese has completely melted add lemon slice to mixture. Remove after a couple minutes.
12. Remove pan from the stove. Fold in sour cream and tabasco.
13. Pour half of mixture slowly, divided into 3-4 ramekins or your baking dish, over macaroni. Stir to incorporate.
14. Now sprinkle remaining cheese mixture over macaroni.
15. Top with remaining cheese sauce mixture.
16. Melt remaining 1 tablespoon butter in small skillet over medium heat.
17. Add panko and toss to coat. Do NOT brown.
18. Sprinkle buttered panko and over top of macaroni.
19. Bake at 350: F. until panko is golden brown and mixture is bubbly, about 25-30 minutes.
20. Let stand 5 minutes before serving. Makes 4 servings.

 

I'm hungr-er now

That sounds awesome snowy, i went the easy route today: Pork tenderloin in the crock pot with some root veggies. What'chu making over there?

 

Oh that sounds tasty!

 

The Alton Brown "Edible Inevitable Tour" may be coming to a city near you.

As much as I like Alton Brown, $170 is a bit much for an orchestra seat.