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

    Alton Brown Good Eats

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    Transcribed from Good Eats episode 14x15. This is a breakfast take on the classic pot pie.

    Recipe #451510

    Transcribed from Good Eats episode 14x15. This calls for Scotch, or blitz, puff pastry, a much abbreviated and simplified version of the French classic; don't be intimidated!

    Recipe #451509

    Transcribed from Good Eats 14x15. The presence of allspice and paprika, both New World foods, makes this a late medieval or early modern dish.

    Recipe #451508

    Alton Brown's (the Good Eats guy!) Granola! Good over yogurt!

    Recipe #84063

    This recipe comes from Good Eats with Alton Brown, slightly modified. An essential St. Patty's Day meal, it might take a while but your patience will be rewarded with some great corned beef any New Yorker would be proud of. And really the fridge does most of the work. If you can't find saltpeter, you can go without. It'll still taste good, it just won't have that classic pink corned beef color. You may also substitute one tablespoon dry gin for the juniper berries if you can't find them in your area. If I have any leftovers there's nothing better than corned beef hash from breakfast the next morning.

    Recipe #362493

    Crispy outside, quickly cooked so it doesn't have time to dry out, served with a bright lemony butter sauce, this is a great way to enjoy turkey for Thanksgiving or all year round. Adapted from a recipe in Alton Brown's _Good Eats 2: The Middle Years_.

    Recipe #441651

    Supremely tender, this takes cube steak and elevates it to the next level, braising it in a sauce inspired by Salisbury steak. Published at Serious Eats by Nick Kindlesperger, adapted from a recipe in _I'm Just Here For the Food_ by Alton Brown. http://bit.ly/9D4psv

    Recipe #441263

    Transcribed from the 10/26/09 episode. Slow-churned European style butters have smaller butterfat crystals, which leads to smaller, finer bubbles and a finer texture in the finished cake, so splurge on the expensive butter for this! Be sure to use cake flour, not all-purpose; the finer particle size, the lower protein and the bleaching all lead to a better, more tender texture in the final cake.

    Recipe #396651

    Transcribed from the 10/26/09 episode. Slow-churned European style butters have smaller butterfat crystals, which leads to smaller, finer bubbles and a finer texture in the finished cake, so splurge on the expensive butter for this! Be sure to use cake flour, not all-purpose; the finer particle size, the lower protein and the bleaching all lead to a better, more tender texture in the final cake. Substituting buttermilk for some of the eggs and butter lightens the cake, lowers the fat and calories, and adds a tangy note; Alton recommends whole buttermilk, not low-fat or non-fat. It's technically not a pound cake anymore, but we won't quibble with such good eats.

    Recipe #396634

    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

    I found this on the Food network website, and I served this Saturday night and got a resounding "Wow!" The meat was so tender that it fell apart when I tried to transport it from the pot to the serving platter. Both gravy and the sauerbraten got applause. We served it with mashed sweet potatoes, green bean casserole, and Sister Schubert rolls. Yum!

    Recipe #191127

    9 Reviews |  By Mercy

    This recipe is courtesy of Alton Brown. Steel-cut oats are also known as Irish oats, Scotch oats, pinhead oats, coarse-cut oats or porridge oats. Here in Florida, I can purchase McCann's Steel Cut Oats in my regular grocery store.

    Recipe #145963

    Recipe uses large pearl tapioca and a crock pot. Recipe courtesy Alton Brown, 2004.

    Recipe #197836

    From Alton Brown's Good Eats. Works on any berry you like. Works on sliced stone fruits, too.

    Recipe #333019

    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

    3 Reviews |  By 2Bleu

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

    Recipe #315563

    Revised from an Alton Brown recipe. Made with some healthier options!

    Recipe #278449

    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

    5 Reviews |  By 2Bleu

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

    Recipe #327372

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