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Granola: Reloaded

 

Course: Breakfast
Keyword: Dairy-Free, Gluten-Free, Healthy, Make-Ahead, Snacks

Granola: Reloaded

Reloaded granola sprinkled on top of vanilla ice cream in a brown bowl.
ACTIVE TIME: 20 minutes
TOTAL TIME: 3 hours 5 minutes
Yield: 12 servings
Packed with nutritious ingredients like almonds, pumpkin seeds, flax seed meal, and coconut oil, this reloaded granola application should be a pantry staple. Stored in an airtight container, it can keep for over a month, but it won't last that long...
The best way to get in your granola is, of course, on ice cream...and yes, I sometimes have ice cream for breakfast....don’t you judge me.
This recipe first appeared on Season 2 of Good Eats: Reloaded.
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  • 2 3/4 cups old-fashioned rolled oats
  • 1 cup slivered almonds
  • 3/4 cup pecan halves, roughly chopped
  • 6 tablespoons light brown sugar
  • 6 tablespoons pumpkin seeds
  • 9 tablespoons unsweetened shredded coconut
  • 2 tablespoons flaxseed meal
  • 1/4 cup dark maple syrup
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons grapeseed oil
  • 1/2 teaspoon kosher salt
  • 6 tablespoons dried cranberries, or other dried fruit (optional)
  • 5 tablespoons dried blueberries, or other dried fruit (optional)

Specialized Hardware

Digital kitchen scale
Reloaded granola sprinkled on top of vanilla ice cream in a brown bowl.
ACTIVE TIME: 20 minutes
TOTAL TIME: 3 hours 5 minutes
Yield: 12 servings

Procedure

  • Crank the oven to 250°F and place a rack in the middle position.
  • Stir together the oats, almonds, pecans, brown sugar, pumpkin seeds, coconut, and flaxseed together in a really big bowl. Then in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil, and salt together. Dump the liquid mixture into the dry goods and stir together with your own two (clean) hands.
  • Transfer to a half-sheet pan or a large cookie sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness sake. When golden brown, transfer back into the big bowl and toss to cool.
  • Before storing in airtight containment, add the cranberries and blueberries, if desired. Kept in a cool spot away from direct light the granola should keep for 1 month.
  • Serve on ice cream for breakfast...it’s the only way.

A Far, Far Better Cake

 

Course: Sweets
Keyword: Baking, Desserts, Entertaining

A Far, Far Better Cake

Reloaded gold cake with cocoa whipped cream on a blue plate with a bite missing.
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 2 (9-inch) round cakes
Way back in 2003, I created a yellow cake that was dry, crumbly, and not nearly the cake the world deserves.
After all these years I can finally say: we’re golden...cake that is. All we needed was more moisture and less starch, proof positive that small, balanced changes can radically improve or...disprove a cake.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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  • 1 cup (2 sticks) unsalted butter, at room temperature, plus extra for the pan
  • 1 cup all-purpose flour, plus extra for the pan
  • 1 cup cake flour
  • 1 tablespoon baking powder
  • 1 1/2 cups plus 3 tablespoons sugar
  • 1/4 teaspoon fine sea salt
  • 8 large egg yolks, at room temperature
  • 1 1/4 cups whole milk, at room temperature
  • 1 teaspoon vanilla extract

Specialized Hardware

Digital kitchen scale
Digital instant-read thermometer
2 (9-inch) round aluminum cake pans
Reloaded gold cake with cocoa whipped cream on a blue plate with a bite missing.
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 2 (9-inch) round cakes

Procedure

  • Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.
  • SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.
  • Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
  • With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.
  • When the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour followed by the remaining milk. Scrape one more time, making sure there’s no dry flour hiding in the bottom of the bowl. Congratulations, you’ve conquered the creaming method.
  • Divide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.
  • Bake until the cakes reach an internal temperature of between 207 and 210°F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.
  • Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting with your icing of choice or our Cocoa Whipped Cream.

Midnight Mug Cake for 2

 

Course: Sweets
Keyword: Baking, Chocolate, Desserts, Valentine's Day

Midnight Mug Cake for 2

Midnight mug cake for 2 topped with a scoop of vanilla ice cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings
Perfect for Valentine’s Day or date night, this double-chocolate mug cake for two comes together in just 15 minutes.
This dessert application developed out of a recipe I had for lava cake, you know, that little cake with chocolate that squirts out. They were all the rage in the 90s, so I made them once, then never again.
However, most of these ingredients can go into something I do make: midnight mug cake for 2 and, yes, I know mug cakes were all the rage in the late aughts, and no, I don’t care.
Best served with ice cream, whipped cream, or... just eat it out of the mug, you animal.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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Specialized Hardware

2 (10-ounce) coffee mugs
Midnight mug cake for 2 topped with a scoop of vanilla ice cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings

Procedure

  • Whisk the sugar, cocoa powder, baking powder ,and salt together in a medium bowl. Then, in a second bowl, whisk together the egg, oil ,and vanilla.
  • Evenly divide the chocolate chips and milk between two 10-ounce microwave-safe mugs. Nuke on high for 30 seconds. Meanwhile, stir the egg mixture into the sugar mixture to thoroughly combine.
  • Carefully extract the mugs and whisk the chocolate-milk mixture until smooth. Then divide the batter between the mugs and stir to combineI usually use a fork for this..
  • Park the mugs on a paper plate or paper towel in the center of the microwave carrousel, and just let them sit therefor 3 minutes. (Don’t skip this step — it’s giving the baking powder a head start!) Then, microwave on high for 1 minute and 45 seconds. Be sure to gaze in wonder as the batter rises soufflĂ©-like right up out of the mug only to sink safely back into the confines of the mug moments before the final bell.
  • Carefully remove the mugs and either turn out into a bowl to devour with ice cream or — as I do because I have the discipline to wait — cool almost to room temp and devour out of the mug with whipped cream.
  • You’re welcome.

2 Note Mousse

 

Course: Sweets
Keyword: Chocolate, Comfort Food, Dairy-Free, Desserts, Entertaining, Gluten-Free, Valentine's Day

2 Note Chocolate Mousse

2 note mousse in a coupe glass.
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 4 servings
Eggs and really, really good chocolate. That's it. That's all it takes to make mousse.
In the 20 years since I first concocted this confection, I've yet to meet one person who could tell me raw eggs made them sick. But, if you still feel wary about the eggs, feel free to use pasteurized shell eggs but beware, they won’t beat to stiff peaks without the addition of an acid like cream of tarter or lemon juice, rendering this application "2-note mousse" no longer.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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  • 3 ounces 60% bittersweet chocolate, chopped
  • 1 ounce 72% bittersweet chocolate, chopped
  • 5 large eggs, 4 separated and 1 left whole
  • Pinch kosher salt

Specialized Hardware

Digital kitchen scale
11-inch straight-sided saute pan
2 note mousse in a coupe glass.
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 4 servings

Procedure

  • Fold a kitchen towel into quarters and place in the bottom of a straight-sided, 11-inch sautĂ© pan and fill said pan with an inch or so of water. Place over medium-high heat and bring to a bare simmerYou should see steam and tiny bubbles, especially around the edge of the pan., about 190°F.
  • Place the chocolate in a heat-safe bowl — either metal or heavy glass will do — and park right on top of the towel. Reduce the heat to medium-low and stir the chocolate with a rubber or silicone spatula off and on until it’s almost melted — 3 to 5 minutes. Then move the bowl to a dry towel on the counter and stir the chocolate until completely melted.
  • Whisk the yolks into the chocolate one at a time, followed by the whole egg and the salt. The mixture will look gnarly after the first two yolks, but it will smooth out once everything is in. Allow to cool to room temperature, then...
  • Beat the egg whites using the whisk attachment(s) on your stand or electric hand mixer on medium-low speed until foamy —1 minute. Increase the speed to medium-high and keep beating until the whites form stiff peaks — about 1 minute more. (You’ll know you’re there when you pull a whisk straight out of the foam, hold it facing up and the points or “peaks” of the egg whites don’t fall over.) If the whites start to look dry or chunky, you’ve gone too far and will need some new egg whites.
  • Using the whisk, stir a third of the egg whites into the chocolate mixture. Then, switch to a large rubber spatula and gently fold the remaining whites into the chocolate in two doses, rotating the bowl as you go. Stop while your mousse still has tiny streaks of chocolate and white throughout.
  • Chill the mousse until it begins to stiffen, about 45 minutes, then divide between four Champagne coupes or small bowls. Allow to warm on the counter 5 minutes prior to serving.

Chocolate Glaze 2.0

 

Course: Sweets
Keyword: Baking, Chocolate, Condiments, Gluten-Free, Sauces

Chocolate Glaze 2.0

Chocolate Glaze 2.0 coating a freshly dipped chocolate eclair on the set of Alton Brown's Good Eats: Reloaded.
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 1 1/2 cups
Good chocolate, heavy cream, and a dash of coffee (trust me) are all you need to make decadently delicious chocolate ganache, which you can put on everything from ice cream to your toothbrush.
But one of the finest uses of chocolate ganache is as a shiny, smooth glaze for eclairs, those flaky, pastry cream-filled pastries found in almost every half-decent bakery in America. And if you're going to go through the effort of making eclairs at home (as you should), then you better make sure the finishing touch is equally as delicious.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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  • 1 1/4 cups semisweet chocolate chips
  • 11 tablespoons heavy cream
  • 5 teaspoons brewed coffee
  • 1 tablespoon corn syrup
  • Pinch kosher salt

Specialized Hardware

Digital kitchen scale
11-inch straight-sided saute pan
Digital instant-read thermometer
Chocolate Glaze 2.0 coating a freshly dipped chocolate eclair on the set of Alton Brown's Good Eats: Reloaded.
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 1 1/2 cups

Procedure

  • Place a folded kitchen towel in the bottom of an 11-inch straight-sided sautĂ© pan. Add about an inch of water to the pan and place over medium heat until it reaches a bare simmer, around 190°F. You should see steam rising and tiny bubbles forming, especially around the edges. You’ll want to maintain this temperature throughout the process, so keep your thermometer handy and be prepared to drop the heat if the water starts to boil.
  • Combine the chocolate, cream, coffee, corn syrup, and salt in a glass or metal heat-safe bowl that fits comfortably inside the sautĂ© pan. Place the bowl directly on the towel and let sit in the water, stirring frequently with a rubber spatula, until the chocolate is almost (but not quite) melted, 3 to 5 minutes. Then remove the bowl, place it on the counter, and stir until the mixture is smooth.
  • Take the temperature of the chocolate. If it’s between 88 and 90°F, it’s workable. If it’s over, just park the bowl on the counter for a few minutes, temping often until it’s in the zone. To glaze, quickly dip the long side of an Ă©clair into the mixture, lift, and drain for a count of three, then flipIt’s all in the wrist. right-side up.
  • Transfer to a platter, refrigerate until chilled, and serve.

Good Eats Pastry Cream

 

Course: Sweets
Keyword: Baking, Desserts, Gluten-Free, Sauces

Good Eats Pastry Cream

Good Eats pastry cream being piped into an eclair.
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours
Yield: 2 cups
Pastry cream is one of the great mother sauces of the dessert world and one of the few recipes I suggest you memorize. It features all the usual suspects (sugar, butter, eggs, cornstarch, milk, and vanilla), but what makes pastry cream different from, say, a pie or a creme brûlée is how they’re assembled.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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  • 1/2 cup sugar
  • 2 large eggs, plus 1 large yolk
  • 1/4 cup cornstarch
  • 2 cups whole milk
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Specialized Hardware

Digital kitchen scale
Fine-mesh sieve
Good Eats pastry cream being piped into an eclair.
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours
Yield: 2 cups

Procedure

  • Combine the sugar, eggs, and yolk in a medium mixing bowl and whisk until thickened, pale, and foamy — about 3 minutes.
  • Sift the cornstarch through a fine-mesh sieve into the egg mixture then whisk to combine. Set the bowl on a wet towel (to prevent scooting) and set near the cooktop. Position the sieve over a second mixing bowl and set aside.
  • Combine the milk and salt in a 3-quart saucepan or saucier and bring to a bare simmer over medium heat — 3 to 5 minutes. Once hot, drizzle about a third of the milk into the sugar and egg mixture, all the while continuously whisking the eggs. Then reverse course and —still whisking — pour the now-warmed egg mixture back into the pot with the milk. Congratulations, you just tempered.
  • Move the pan back over medium heat and whisk spiritedly. As the mixture just begins to resist the whisk, drop the heat to low and keep whisking until the mixture turns thick and just begins to bubble. This thickening process should take between 1 and 3 minutes.
  • When the mixture just starts to bubble, you’ll know it’s as thick as it’s going to get, so quickly remove the pan from the heat and pour the mixture through the sieve into the empty bowl, helping it through with a rubber spatula. There will be some odd little scrambled eggs bits in the sieve and that’s what you want to exclude.
  • Whisk the butter into the strained mixture a piece at a time, making sure each piece melts before introducing the next. Whisk in the vanilla. Cover the pastry cream with plastic wrap, making sure to get the wrap right down on the surface, thus preventing a skin from forming. Although the cream can be used hot, I prefer to pipe it when it’s down to room temperature.
  • The pastry cream can be refrigerated for up to a week as long as it is tightly sealed.

Hard Not-Boiled Eggs

 

Course: Breakfast
Keyword: Eggs, Hacks, Healthy, Snacks

Hard Not-Boiled Eggs

Hard not-boiled egg halves sprinkled with salt and freshly ground black pepper.
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 12 hard cooked eggs
Like the name implies, these eggs are not technically boiled. I've been steaming eggs since '09, a method that makes them easier to peel than any other application I've yet tried.
Steam is my choice because although it’s hot, it’s physically less violent than boiling water, ergo less likely to cause cracks. And steam is more reliable because unlike water, which drops in temperature when the eggs go in, steam is pretty much a constant at standard pressure.
Also, we want those yolks nice and centered, and the best way to do that is to store them on their sides. Just secure the egg carton with several rubber bands and place on its side in the refrigerator for at least 5 days.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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  • water for steaming
  • 12 large eggs (preferably stored on their sides), straight from the refrigerator
  • 3 quarts very cold water (refrigerated overnight)
  • 2 pounds ice

Specialized Hardware

6-7-quart pot with lid
Steamer basket
large container for ice bath
small clean aquarium pump or food dedicated circulating pump
strainer or colander for catching shells
Hard not-boiled egg halves sprinkled with salt and freshly ground black pepper.
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 12 hard cooked eggs

Procedure

  • Add an inch of water to a 6-7-quart pot with a tight-fitting lid. Set the pan over high heat and bring the water to a boil. When the steam is established, retrieve the eggs from the refrigerator and place them in the steamer basket. Lower the basket into the pan, cover and set a timer for 13 minutes. If your eggs weigh more than 64 grams each, set the timer for 14 minutes.
  • While the eggs steam, fill a large container with the cold water and the ice. Add the clean aquarium pump so the water circulates gently. The goal is moving ice water, not violent agitation.
  • When the eggs are cooked, carefully remove the steamer basket and transfer the eggs to the container of ice water. Chill them for as long as they have cooked (13-14 minutes).
  • Remove eggs one at a time and crack all over starting at the fat end where the air cell usually is. Peel under running water over a strainer or colander so the shells are caught instead of going down the drain. Let the water get under the shell membrane as you peel.
  • Transfer the peeled eggs to a lidded container lined with damp paper towels to keep them moist, and place in the refrigerator until ready to eat.

The Final Fried Eggs

Course: Breakfast
Keyword: Brunch, Dairy-Free, Eggs, Gluten-Free, Vegetarian

The Final Fried Eggs

Perfect fried eggs sizzling in a cast-iron skillet on the set of Alton Brown's Good Eats Reloaded.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 1 to 2 servings
A vast majority of the recipes for over-easy, sunny-side-up fried eggs, including my own up to now, make very vague references to heat. If doneness is key (and it is for lacy edges and a gooey, runny yolk), we need more precision.
That's why we're going to cook our eggs over indirect heat, meaning that we're going to preheat the pan, but remove it from the heat before frying. It's the absolute best way to ensure a perfect over-easy egg.
Also, use the freshest eggs you can find because they have a higher percentage of thick white albumen.
Last thing: If your oven is a range rather than a wall oven, do not stash the pan lid on the cooktop while the pan is heating or it might get hot itself and that could overcook the eggs. (No, I’m not kidding. We’re going for perfection here.)
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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  • 1 tablespoon unsalted butter
  • 2 large eggs, cold
  • Pinch kosher salt

Specialized Hardware

10-inch carbon steel pan with tight-fitting lid
Perfect fried eggs sizzling in a cast-iron skillet on the set of Alton Brown's Good Eats Reloaded.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 1 to 2 servings

Procedure

  • Grab your favorite 10-inch carbon steel pan and rummage through your pots and pans until you find a lid that fits itA lid measuring 12 inches in diameter works on mine. Next, park said skillet in the middle of your oven. Crank the oven to 450°F. When the oven says it’s reached its thermal destination, let it sit in there another half hour... just to be sure.
  • Meanwhile, measure the butter out onto a square of parchment about the size of a Post-It note. (To tell you the truth, I usually just use a Post-It note but, as that’s not a food grade surface, I probably shouldn’t tell you that.) In any case, you want the butter soft but not melted.
  • When you know the pan is good and hot, break both eggs into a custard cup or small bowl.
  • Carefully remove the pan from the oven (you’ll need a side towel, oven mitt, or pot holder) and place it on the cooktop. Do not turn on a burner; this is just a heatproof place to park the pan. Add the butter and swirl the pan to coat. As soon as the butter coats the pan, but before it has fully melted, pour the eggs into the middle of the pan, season with the salt and cover with the lid.
  • Set your timer for 4 minutes...exactly 4 minutes. Oh, and warm a plate. There’s nothing worse than eggs going onto a cold plate.
  • When your extremely precise timing device notifies you, remove the lid and use a thin spatula to free the eggsThere’s always a tad bit of sticking around the edges. from the pan. Slide the eggs onto the warm plate and consume.
  • 1 egg variation: Use an 8-inch skillet with a tight-fitting lid, half a tablespoon (7 grams) of butter, a smaller pinch of salt and a 3 1/2-minute cooking time.
  • A lot of eggs variation: If you want to feed more of a crowd, heat two or even three 10-inch skillets in the oven. (They’re amazingly cheap compared to other cookware, so I definitely recommend having at least three of the large ones and two of the small.) Pull out one skillet to cook two eggs at a time, then wipe out the used skillet and replace in oven to reheat while cooking with the other pan.

Burger: Reloaded

 

Course: Mains
Keyword: Beef, Comfort Food, Game Day, Meats, Sandwiches, Summer, Weeknight Dinner

Burger: Reloaded

Burger reloaded with mustard, mayo, cheddar cheese, and pickles on Alton Brown's vintage china.
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings
Why fry a burger you say? Why not griddle or grill it the way real Americans do?
Well, when you fry, heat evenly surrounds the entire patty, keeping those crust-enhancing, protein-saturated fats (those tasty burger juices) inside the meat, where they belong. As long as water vapor is escaping, oil can't penetrate the patty, so you don't have to worry about fat logging your burger. Just trust me.
Note: In a pinch, you can use the smooth underside of a dinner plate for shaping the burgers, but the press is more precise and a lot more fun.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 8 ounces chuck, trimmed, cut into 1 1/2-inch cubes, and chilled
  • 8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes, and chilled
  • 1/2 teaspoon kosher salt
  • 1 quart peanut oil, for frying
  • 2 cups grated cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 4 brioche hamburger buns, split
  • Mayonnaise and mustard, for serving, as desired
  • 16 to 20 dill pickle slices or "chips", for serving

Specialized Hardware

Food processor
Tortilla press
Candy/fry thermometer
Dutch oven
Spider strainer
Burger reloaded with mustard, mayo, cheddar cheese, and pickles on Alton Brown's vintage china.
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings

Procedure

  • Place the chuck, sirloin, and the salt in the bowl of a food processor and pulse until it resembles a coarse, medium grind, about 10 one-second pulses.
  • Divide the meat into four 4-ounce (113-gram) portions and roll into balls. Place one of the meat balls between two sheets of wax paper on a tortilla press and flatten completely into a 5- to 6-inch-wide disk (see note). It will be irregular around the circumference — that's good, as all those irregularities will become crunchy goodness. The meat will shrink back down to bun-size as it cooks. Set the smashed meat sheet aside, replace the wax paper and repeat flattening process with the remainder of the meat balls, then refrigerate all of the smashed patties while you heat the oil.
  • Get a nice big Dutch oven and add enough peanut oilIf you prefer not to use peanut oil, safflower or canola are fine too. to fill it two inches deep. Install your candy/fry thermometer to the side of the pot and crank the heat to medium-high. Your thermal destination is 320°F.
  • Meanwhile, in a medium bowl, toss together the cheese, garlic powder, and paprika until all the powder has stuck to the cheese. (If the powder doesn't stick, let the cheese warm up a bit on the counter and toss again.)
  • Grate the cheese and toss with the paprika and garlic powder until all the powder has stuck to the cheese.
  • Heat the broiler to high and place the rack in the top third of oven. (This is a perfect time to use your toaster oven if you have one.) Arrange the bun halves cut side-up on a sheet pan. Spread a thin layer of mayonnaise on the bottom halves and mustard on the tops, then cover both with the cheese mixture and broil briefly to melt the cheese. I wouldn't walk away as this will happen pretty quickly, 30 seconds to 1 minute.
  • When the oil hits 320°F, remove the meat patties from the refrigerator. Cook one at a time by peeling the wax paper from one side of the patty then flipping it onto the spider and peeling off the other piece of paper. Gently lower the spider into the fat and jiggle until the patty floats free, taking care not to let the patty fold in half. Cook one minute — no more, no less. If you’re feeling ambitious, you can add a second patty to the oil, but watch the oil temperature and don't let it drop under 300°F.
  • Using the spider, remove the fried meat to a paper towel and drain briefly, then transfer right away to the bun bottom. Top with the pickles then the bun top. The ideal order: bread, mayonnaise, cheese, meat, pickles, cheese, mustard, then bread.
  • Consume or wrap in aluminum foil and hold for up to 30 minutes before serving.

Smoky Tequila Sour

 

Course: Drinks
Keyword: Amaro, Cocktails, Drinks, Smoky Tequila Sour, Tequila

Smoky Tequila Sour

Alton Brown with Smoky Tequila Sour cocktail
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 cocktail
When times are tough, I pull out my favorite bitter liqueurs — Italian amaros — for happy hour. There are a lot of different amaros, of course, but they're all characterized by, well, a medicinal bitterness — of which I happen to be a fan. But you can't just drink them straight all the time. No, you should also make cocktails with them, cocktails like this smoky twist on a margarita.
This recipe first appeared in the Pantry Raid video series.
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  • 1/2 medium orange
  • 1 lime, halved (with a thin sliced reserved for garnish)
  • 1 1/2 fluid ounces blanco tequila
  • 1/2 fluid ounce Italian amaro (see note)
  • 1 teaspoon agave syrup
  • 2 dashes liquid smoke
  • Ice cubes

Specialized Hardware

Boston-style cocktail shaker
Small fine-mesh sieve
Cocktail coupe
Alton Brown with Smoky Tequila Sour cocktail
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 cocktail

Procedure

  • Juice the orange half and the lime through a fine mesh sieve into a bowl or liquid measuring cup. Measure out 2 fluid ounces (60 ml) of the juice mixture and transfer to a cocktail shaker.Shake, don't stir, 'cause juice, syrup, and liquor all have different viscosities.
  • Add the tequila, amaro, agave, and liquid smoke to the shaker, then fill with ice cubes. Shake until the exterior of the shaker is very cold, 20 to 30 seconds. Strain into a cocktail coupe, garnish with the lime slice, and consume immediately.
Note: When it comes to the complex, and sometimes bracingly bitter-yet-oddly-delicious class of liqueurs known as "amaro," there are dozens if not hundreds of makers in Italy alone, so there are a lot to try. When it comes to cocktails like this, we typically reach for Montenegro, Averna, or Amaro Sibilla. Each will create a different drink to be sure, but all will be delicious.