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Mint Julep

 

Course: Drinks
Keyword: Cocktails, Drinks, Mint Julep, Southern, Spring, Summer, Whiskey

Mint Julep

Alton Browns mint julep with crushed ice in a rocks glass and a mint sprig garnish.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail
This key to this classic Southern summer cocktail is fresh mint (properly muddled) and old-fashioned Kentucky bourbon.
Some of the oldest cocktails were born at the hands of apothecaries, who would grind up herbs and spices and roots and whatnot as medicine. They'd add a little bit of sweet liquor to, you know, make the medicine go down a little more easily.
Well, I don't know if the mint julep was born that way, but I do know it's good for what ails you, if what ails you happens to be the hot old sun and three-piece suit in the middle of summer.
This recipe first appeared in Season 9 of Good Eats and was updated in Season 2 of Good Eats: Reloaded.
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  • 1 tablespoon mint syrup
  • 2 ounces bourbon
  • crushed ice
  • splash of soda
  • fresh mint sprig for garnish
Alton Browns mint julep with crushed ice in a rocks glass and a mint sprig garnish.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail

Procedure

  • Combine the mint syrup and bourbon in a rocks glass or julep cup. Fill with crushed ice and top with a splash of soda. Garnish with a sprig of fresh mint and enjoy.

Thai Shrimp Spring Rolls

 

Course: Appetizers
Keyword: Appetizers, Asian, Healthy, Seafood, Sides, Thai Shrimp Spring Rolls

Thai Shrimp Spring Rolls

ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 30 minutes
Yield: 12 servings
Photo by Lynne Calamia
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Soy Ginger Dipping Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons finely grated ginger
  • 2 tablespoons chopped green onion
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil

Thai Shrimp Spring Rolls

  • 5 ounces thin rice stick noodles
  • 2 tablespoons soy sauce, divided
  • 1 pound unpeeled large shrimp
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon sambal chili paste
  • 2 teaspoons sugar
  • 1 large cucumber, unpeeled, seeded, and cut into matchsticks
  • 1 large carrot, peeled and grated
  • 3/4 cup chopped cilantro
  • 3/4 cup chopped mint or Thai basil
  • 14 8 1/2-inch round rice paper wrappers
  • 14 leaves Bibb, Boston, or other soft lettuce

Specialized Hardware

Spider strainer
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 30 minutes
Yield: 12 servings

Procedure

Soy Ginger Dipping Sauce

  • Add all of the ingredients to a lidded jar and shake well to combine. Set aside while preparing spring rolls.

Thai Shrimp Spring Rolls

  • Soak the rice sticks in enough hot water (about 110ºF) to cover by 1 inch until they become pliable, about 15 minutes.
  • Bring 2 quarts water and 1 tablespoon of the soy sauce to a boil in a 4 1/2-quart saucepan. Add the shrimp and cook until just firm, 1 to 2 minutes. Using a spider, remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, coarsely chop, and set aside.
  • Return the water to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.
  • Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.
  • Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
  • Toss the cucumber, carrot, cilantro, and mint or basil together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
  • Cut the noodles into small 1- to 2-inch pieces with kitchen shears.
  • Fill a pie dish with 3 cups warm water. Dip 1 rice paper wrapper in the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
  • Place 1/4 cup of the vegetable mixture on the bottom third of the wrapper nearest to you. Spoon 2 tablespoons of the chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrapper tightly over the filling, and then fold in the sides. Finish rolling from bottom to top until the entire wrapper is rolled, being careful not to tear the rice paper. Place on a parchment-lined half-sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.

AB’s Beefy Broth

 

Course: Soups & Sandwiches
Keyword: AB's Beefy Broth, Beef, Comfort Food, Fall, Gluten-Free, Soups, Winter

AB's Beefy Broth

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 to 6 servings
Photo by Lynne Calamia
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  • 1 tablespoon canola oil
  • 1 teaspoon kosher salt
  • 3 pounds combined beef shank and oxtail pieces
  • 2 medium yellow onions, quartered
  • 2 stalks celery, rinsed and halved
  • 2 large carrots, peeled and halved
  • 3 cloves garlic, smashed
  • 1 small bunch parsley
  • 1 teaspoon black peppercorns
  • 2 quarts water

Specialized Hardware

6-quart pressure cooker
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 to 6 servings

Procedure

  • Place pressure cooker, uncovered, over high heat.
  • Place the oil, salt, and the oxtail and shank pieces in a large metal bowland toss to coat.
  • Once the pressure cooker is hot, transfer half the pieces to the cooker and sear on both sides until golden brown. Remove the pieces and repeat with the second half. Wipe out any excess fat from the bottom of the pot with a paper towel held with tongs.
  • Return all of the meat to the pressure cooker and add the remaining ingredients. Be careful not to fill above the cooker's "maximum fill" line. If your pressure cooker does not have a water line, fill the pot 2/3 full. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat to low, so that you barely hear hissing from the pot. Cook for 50 minutes.
  • Release pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 5 minutes. Carefully open the lid. Set a cheesecloth-lined colander into a large pot and strain. Taste and season with additional salt, if desired. A squeeze of lemon or splash of sherry makes a delicious addition as well.

Tortellini from Scratch

 

Course: Mains
Keyword: Italian, Pasta, Tortellini, Vegetarian

Tortellini From Scratch

Tortellini on a half-sheet pan on the set of Good Eats.
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 6 to 8 servings
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Fresh Pasta

Tortellini

  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped spinach
  • 1 large egg
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch freshly grated nutmeg
  • 1 large egg, beaten with 1/2 teaspoon water
Tortellini on a half-sheet pan on the set of Good Eats.
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 6 to 8 servings

Procedure

Fresh Pasta

  • By Hand: On a clean surface, make a well with the flour. In a measuring cup, mix the eggs, water, oil, and salt. Pour the wet mixture slowly into the flour and mix with 2 fingers until all of the wet mixture is incorporated; do not force the dough to take all of the flour.
  • By Food Processor: In the bowl of your food processor, combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup, whisk together the eggs, water, and oil. While pulsing the machine, pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl.
  • If you are going to use a pasta machine to roll out the dough, you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand, you should knead the dough on a floured work surface for 8 to 10 minutes.

Tortellini

  • Combine the cheeses, spinach, egg, black pepper, and nutmeg in a medium mixing bowl. Set aside.
  • Roll out your dough either by hand or by machine. Cut into 3- or 4-inch rounds with a round cookie cutter. Place 1/4 teaspoon of the filling into the center of each round. Brush egg wash on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
  • Bring 2 quarts of salted water to a rolling boil in a large pot, then add the tortellini in batches. Cook until they float to the surface, 3 to 5 minutes. Remove to a strainer to drain.

Mincemeat Pie

 

Course: Mains
Keyword: Baking, Beef, British, Christmas, Desserts, Fruit, Holidays, Mincemeat Pie

Mincemeat Pie

ACTIVE TIME: 45 minutes
TOTAL TIME: 3 days 1 hour
Yield: 4 servings
photo by Lynne Calamia
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Mincemeat Pie

  • 1 Granny Smith apple, peeled, cored, and quartered
  • 4 ounces golden raisins
  • 3 ounces dark brown sugar
  • 2 ounces dried figs, coarsely chopped
  • 1 ounces dried cherries
  • 1 ounces beef suet, coarsely chopped
  • 1/2 ounce candied ginger, coarsely chopped
  • 1/3 cup brandy
  • 1/2 orange, zested and juiced
  • 1/2 lemon, zested and juiced
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground allspice
  • 1/4 teaspoon freshly ground clove

Cornmeal Crust

  • 12 ounces all-purpose flour, plus additional for dusting
  • 2 1/2 ounces stone ground cornmeal
  • 1 1/2 ounces sugar, plus extra for the crust
  • 1 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, chilled
  • 2 fluid ounces apple cider or juice
  • 2 fluid ounces cold water
  • 1 large egg, beaten with 1 teaspoon water

Specialized Hardware

Digital kitchen scale
ACTIVE TIME: 45 minutes
TOTAL TIME: 3 days 1 hour
Yield: 4 servings

Procedure

  • Make the mincemeat filling: Combine all ingredients in a food processorand pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days or up to 6 months before using. If you prefer a finer texture, place the apples, dried fruit, and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit, and suet by hand.
  • Make the crust: Whisk together the flour, cornmeal, sugar, and salt in a large mixing bowl. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap, and place in the refrigerator for 20 minutes.
  • To assemble: Heat oven to 400ºF.
  • Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of dough onto a piece of parchment paper, and roll each out to a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, and fold up the edges of the dough to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half-sheet pan. Place on the middle rack of the oven and bake until the crust is golden brown, about 30 minutes. Repeat with the remaining dough.
  • If you prefer one large pie, roll out the dough on a piece of parchment paper to a 15- to 16-inch round, about 1/4- to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the dough, still on the parchment paper, onto an upside-down half-sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2- to 3-inch margin around the edge of the crust. Place in the oven and bake until the crust is golden, about 35 minutes. Remove from the oven and cool for 30 to 45 minutes before serving.

Acid Jellies

 

Course: Sweets
Keyword: Acid Jellies, Candy, Desserts, Fruit, Halloween

Acid Jellies

ACTIVE TIME: 30 minutes
TOTAL TIME: 4 hours 30 minutes
Yield: 64 (1-inch) pieces
Photo by Lynne Calamia
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  • 1 1/4 cups water
  • 8 envelopes gelatin
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed lemon juice
  • 1 1/4 cups sugar, divided
  • 2 tablespoons lime zest
  • 2 tablespoons lemon zest

Specialized Hardware

Digital kitchen scale
Digital instant-read thermometer
Pizza Cutter
ACTIVE TIME: 30 minutes
TOTAL TIME: 4 hours 30 minutes
Yield: 64 (1-inch) pieces

Procedure

  • Combine 113 grams (1/2 cup) water, the gelatin, lemon, and lime juices in a 2-quart saucepan. Set aside.
  • Combine the remaining 170 grams (3/4 cup) water and 227 grams (1 cup) of the sugar in another 2-quart saucepan, over medium heat. Stir until the sugar dissolves. Bring to a boil, cover, and cook for 3 minutes. Remove the lid and cook until the mixture reaches 300ºF on a digital instant-read thermometer.
  • Once the sugar comes to temperature, remove from the heat, and add to the gelatin mixture. The mixture will clump; just reduce the heat to low and stir constantly in order to dissolve gelatin completely. Add the lemon and lime zest and stir to combine. Pour mixture into an 8-by-8-inch nonstick pan and cool to room temperature, 1 ½ to 2 hours. Do not refrigerate.
  • Using a pizza wheel, cut the cooled jellies into cubes, and toss to coat in the remaining sugar. Serve immediately or store in an airtight container for up to 4 days. Stored jellies may need to be recoated in sugar before serving.

Soy Ginger Dipping Sauce

 

Course: Sauces & Condiments
Keyword: Asian, Condiments, Dairy-Free, Sauces, Soy Ginger Dipping Sauce, Vegetarian

Soy Ginger Dipping Sauce

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 cup
Photo by Lynne Calamia
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  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons finely grated ginger
  • 2 tablespoons chopped green onion
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 cup

Procedure

  • Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

Avocado Buttercream Frosting

 

Course: Sweets
Keyword: Avocado Buttercream Frosting, Condiments, Dairy-Free, Desserts, Gluten-Free

Avocado Buttercream Frosting

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 cups
Thanks to their high fat content, avocados easily replace butter in this smooth, creamy, and dairy-free buttercream frosting.
This recipe first appeared in Season 9 of Good Eats.
Photo by Lynne Calamia
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  • 8 ounces (2 medium) avocado
  • 2 teaspoons freshly squeezed lemon juice
  • 1 pound powdered sugar, sifted plus more if needed
  • 1/2 teaspoon lemon extract
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 cups

Procedure

  • Peel and pit the avocado. In the bowl of a stand mixer fitted with the whisk attachment, beat the avocado and lemon juice until lightened in color, 2 to 3 minutes. Add the powdered sugar, a little at a time, and beat until smooth. If needed, add more powdered sugar to achieve desired consistency. Add the lemon extract and mix to combine. Use right away or cover with plastic wrap, place in an airtight container, and store in the refrigerator for a few hours.

Chocolate Taffy

 

Course: Sweets
Keyword: Candy, Chocolate, Chocolate Taffy, Desserts, Gluten-Free, Halloween

Chocolate Taffy

ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour
Yield: 60 pieces
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  • 2 cups sugar
  • 2/3 cup Dutch process cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 cup light corn syrup
  • 1/4 cup plus 1 tablespoon water
  • 1 teaspoon white vinegar
  • 1 1/2 tablespoons unsaled butter, plus additional for greasing pan and hands

Specialized Hardware

Digital instant-read thermometer
Vinyl gloves
ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour
Yield: 60 pieces

Procedure

  • Butter a half-sheet pan, line with a silicone baking sheet, and lightly grease with butter. Set aside.
  • Combine the sugar, cocoa powder, and salt in a 4-quart saucepan. Whisk until thoroughly combined. Add the corn syrup, water, and vinegar to the pan and place over high heat. Stir with a wooden spoon or heatproof spatula until the sugar and cocoa are well combined. Cook until the mixture reaches 250ºF on a digital instant-read thermometer.
  • Remove the pan from the heat, add the butter, and stir. Carefully pour the mixture into the prepared pan and set aside for 10 minutes. Using the silicone mat as a holding device, fold the taffy back on itself over and over until it is cool enough to hold in your hands.
  • Once you are able to handle the taffy, don vinyl gloves, butter them, pick up the taffy, and begin to pull, folding the taffy back on itself repeatedly and twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes hard to pull, 5 to 10 minutes. Divide taffy into fourths. Roll each fourth into a 1-inch wide log, and cut into 1/2-inch pieces. Make sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container for up to 5 days.

Homemade Ravioli

 

Course: Mains
Keyword: Appetizers, Beef, Italian, Pasta, Ravioli

Homemade Ravioli

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings
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Ravioli

  • 3 cups all-purpose flour, plus extra for rolling
  • 3 large eggs, divided
  • 1/4 cup water, divided
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 6 ounces uncooked Italian sausage, leftover Reloaded Meatloaf, or Spinach Ricotta

Browned butter

  • 6 tablespoons butter
  • 3 tablespoon thinly sliced sage

Specialized Hardware

Pizza wheel
Spider strainer
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings

Procedure

  • Make the pasta by hand: On a clean surface, make a well with the flour. Place 2 of the eggs, 3 tablespoons water, the oil, and salt into a small bowl and stir together with a fork. Pour the wet mixture slowly into the flour and mix with 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. When the dough comes together, knead until smooth, 3 to 4 minutes. Form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest.
  • Make the pasta in a food processor: combine the flour and salt in the bowl of your food processor and pulse 2 to 3 times. Whisk together 2 of the eggs, 3 tablespoons water, and the oil in a liquid measuring cup (preferably with a spout). While pulsing the machine, pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest.
  • Have the pasta rolling machine set to its widest setting. Divide the dough in half, re-wrap, and return one half to the refrigerator. Shape the half you’re working with into an oblong about 5 inches by 2 inches and flatten with your hand until it will fit through the machine. Lightly flour the machine and the dough as you work. Pass the dough through the machine. Fold into thirds as you would a wallet, turn 90 degrees, and pass through the machine again on the same setting. Repeat the folding in thirds, turning 90 degrees, and pass through the machine one last time at the widest setting. Turn the knob to the next size down and pass the dough through. Pass the dough through the machine once on each setting until you get to #6 on the dial. You will have a very long sheet of pasta, approximately 3 feet long.
  • Take a yardstick and mark the sheet lengthwise down the middle. Do not press so hard that you split the sheet in half. Using a teaspoon measure, spoon about 1/4 ounce of the Italian sausage or meatloaf, or a teaspoon of Spinach Ricotta filling every 2 inches along one side of the mark down the middle — you're looking for 1 inch of dough surrounding each deposit of filling. In a small bowl, whick together the remaining egg and 1 tablespoon of water. Brush the pasta sheet with egg wash on one edge, length-wise, down the entire sheet and in between the filling. Fold the unwashed side of the sheet over and seal, removing any air bubbles as you go.
  • Using a pizza wheel, cut even squares between each mound of filling. Place the finished ravioli on a parchment paper-lined half-sheet pan and cover with a damp towel. Repeat the procedure with the remaining dough half. You may freeze the pasta on a half-sheet pan lined with parchment paper prior to cooking and once solid, transfer to a zip-top bag for long-term storage. Cook as below when ready to serve.
  • Fill an 8-quart pot 2/3 full with water, set over high heat, and bring to a boil.
  • Add the ravioli to the boiling water, 6 to 8 at a time. Cook until they float, 6 to 8 minutes. Remove with a spider and set on a half-sheet pan lined with parchment. Repeat until all the ravioli have been cooked.
  • Place a 12-inch sauté pan over medium heat and add 2 tablespoons of the butter. When the butter starts to brown, carefully add about 10 ravioli and toss until coated. Sprinkle in the sage and toss again to evenly distribute. Transfer to a serving platter and repeat until all of the pasta has been cooked. Serve immediately.