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    You are in: Home / Cookbooks / Alton Brown Good Eats
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    Alton Brown Good Eats

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    Taken from Brown's _Good Eats_ episode "American Classics: Spaghetti with Meat Sauce." He insists on freshly ground meat from whole cuts, so you know exactly what you're getting; he has the butcher grind it for him, but you can do it yourself if you have the equipment. Be sure to use a WHITE wine for the sweetness and bright acidity; a red will tend to get astringent with this kind of cooking.

    Recipe #373027

    From "Good Eats," episode "Flat Is Beautiful: Going Crackers". You really need an aluminum-free double-acting baking powder for this, but if you can't find one, go with 1/2 t baking powder and 1 t cream of tartar.

    Recipe #337493

    From "Good Eats," episode "Flat Is Beautiful: Going Crackers." If you can't find graham flour, sift together 2/3 c all-purpose flour, 1/3 c coarse-ground wheat bran and 1 1/2 tsp wheat germ. Avoid baking powder with aluminum; it will make your crackers taste metallic.

    Recipe #337422

    5 Reviews |  By 2Bleu

    If Alton created it, it must be good. And for Alton, this recipe is unusually simple. ;)

    Recipe #327372

    2 Reviews |  By 2Bleu

    Chicken Kiev', aka Tsiplenokovo Po-Kievski and also known as 'Chicken Supreme' (in Europe), is a boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter which is then breaded and fried. This method of preparing chicken is not of Russian origin as the name Kiev' would imply. It was actually created by French chef, Nicolas (Francois) Appert (1749-1841). It is said that restaurants in NYC wanting to welcome the many Russian immigrants gave the name Kiev. The name went back to Europe and there known as 'Chicken Supreme'. After World War II, Chicken Kiev became popular in Russian restaurants. Russian cookbooks have recipes for a similar dish called "côtelettes de volaille". This version is compliments of Alton Brown. We baked it (rather than fry) at 400F. for 30 minutes with great results. The tarragon and panko give this recipe a very unique flavor.

    Recipe #327369

    1 Reviews |  By 2Bleu

    We watched AB make this on his 'Good Eats' show and it looks so succulent and is surprisingly simple to make! He states: "It's difficult to get salt to stay on something other than a flat surface, so using a dough method works best".

    Recipe #326525

    easy fish and chips good eats style

    Recipe #324111

    3 Reviews |  By 2Bleu

    This recipe makes approximately 30 oz total and that will fill about six 5-oz molds.

    Recipe #315563

    This is from Alton Brown's Good Eats show and it's an easy and good mac n cheese recipe to have on hand. You won't be buying the boxed stuff again after eating this. (edited 8/15/2008 - This was initially posted with 3/4 tsp of dry mustard but after making this a few times I agree with the reviewer that said this amount is too much so I've reduced it to 1/2 tsp.)

    Recipe #313325

    I've yet to cook turkey legs. They're so inexpensive---I've got to try them soon. This recipe in Alton Brown's "Feasting On Asphalt - The River Run," was inspired by a dish at Melanie's Soul Food in north Memphis.

    Recipe #303511

    9 Reviews |  By pen25

    a twist on the alton brown steel cut oats.

    Recipe #291635

    I love buffalo wings, but not all the deep frying that is involved. I was watching "Good Eats" one day and Alton Brown's fool proof method to delicious buffalo wings was discovered! I did make a few adjustments to this recipe that helped me out... but stayed true to the original for the most part. This method may be a little time consuming, but the end result of crispy, fall of the bone, tender wings is well worth it. The cook time includes the 1 hour in which the wings rest/cool in the refrigerator before baking.

    Recipe #284561

    This is the recipe presented in the Good Eats episode 'Peachy Keen'. Alton recommends it for breakfast. (We enjoyed it this morning!) It makes 4 6-oz cakes.

    Recipe #282041

    A fusion of recipes from Alton Brown and Giada DeLaurentiis. Like Alton, I believe that Stuffing Is Evil - bake it separately for food safety!

    Recipe #275763

    4 Reviews |  By 2Bleu

    These pies can be made with any fruit or cheese filling and can be baked, fried, or toasted. Below are two types of fillings (Mango and Chocolate) and yield enough for about 12 pies.

    Recipe #273730

    Alton Brown's recipe.

    Recipe #270822

    Recipe #269323

    17 Reviews |  By 2Bleu

    This has 'Buddha like' all over it.

    Recipe #266039

    2 Reviews |  By 2Bleu

    Alton is so educational and so much fun to watch on FoodTV. :)

    Recipe #266032

    This might even be better than grilling and is just as easy! (No joke!) Super tender, super juicy, super flavorful! Can't go wrong with Alton Brown! Note: Cooking time includes time to bring steaks to room temperature.

    Recipe #265639

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