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Man Hash Browns

 

Course: Breakfast
Keyword: Breakfast, Brunch, Dairy-Free, Gluten-Free, Man Hash Browns, Sides

Man Hash Browns

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 servings
Photo by Lynne Calamia
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  • 4 ounces Idaho or Russet potatoes, scrubbed and rinsed, but not peeled
  • pinch kosher salt
  • 1 tablespoon bacon fat

Specialized Hardware

10-inch cast-iron skillet
Box grater
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 servings

Procedure

  • Place a 10-inch cast-iron skillet over medium-low heat for 5 minutes.
  • While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
  • Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

Catfish au Lait

Course: Mains
Keyword: Catfish au Lait, Gluten-Free, Seafood, Southern

Catfish au Lait

ACTIVE TIME: 15 minutes
TOTAL TIME: 24 minutes
Yield: 4 servings
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ACTIVE TIME: 15 minutes
TOTAL TIME: 24 minutes
Yield: 4 servings

Procedure

  • Combine the milk, Old Bay, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer.
  • Add the catfish to the skillet, spooning some of the liquid over the fillets. Reduce heat to low, around 140 to 145ºF, cover the skillet, and poach for 6 to 9 minutes.
  • Remove the fish to a serving dish with a large slotted spoon and top with some of the poaching liquid.

Fruit Salad with Vanilla Dressing

 

Course: Sweets
Keyword: Desserts, Fruit, Fruit Salad with Vanilla Dressing, Gluten-Free, Healthy

Fruit Salad with Vanilla Dressing

ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 to 6 servings
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  • 1/2 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 Granny Smith apple, cored and diced
  • 1 cup seedless grapes, halved
  • 1 pear, peeled, cored, and diced
  • 10 to 12 medium strawberries, halved
  • 1 mango, peeled and diced
  • 1 banana, sliced
  • 1/3 cup chopped walnuts, toasted
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 to 6 servings

Procedure

  • In a small mixing bowl, whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract, and salt. Season with pepper, to taste. Set aside.
  • Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss, and serve.

Garden Vegetable Soup

 

Course: Soups & Sandwiches
Keyword: Appetizers, Healthy, Soups, Vegetables, Vegetarian

Garden Vegetable Soup

ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 6 to 8 servings
One pot and a whole bunch of vegetables are all you need to whip up this hearty, healthy soup. If your kids never ate any vegetable dishes other than this soup, they'd live to see a hundred.
This recipe first appeared in Season 8 of Good Eats.
Photo by Lynne Calamia
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  • 4 tablespoons olive oil
  • 2 cups chopped leeks, white parts only, from approximately 3 medium leeks
  • 2 tablespoons freshly minced garlic
  • Pinch kosher salt, plus more to taste
  • 2 cups peeled and chopped carrots, approximately 2 medium
  • 2 cups peeled and diced potatoes
  • 2 cups fresh green beans, broken or cut into 3/4-inch pieces
  • 2 quarts chicken or vegetable broth, homemade if possible
  • 4 cups peeled, seeded, and chopped tomatoes
  • 2 ears corn, kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed, chopped fresh parsley leaves
  • 1 to 2 teaspoons freshly squeezed lemon juice
ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 6 to 8 servings

Procedure

  • Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt, and sweat until they begin to soften, 7 to 8 minutes. Add the carrots, potatoes, and green beans, and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the broth, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce heat to low, cover, and cook until the vegetables are fork-tender, 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season to taste with kosher salt. Serve immediately.

Leftover Baked Potato Soup

 

Course: Soups & Sandwiches
Keyword: Appetizers, Comfort Food, Fall, Leftover Baked Potato Soup, Make-Ahead, Soups, Weeknight Dinner, Winter

Leftover Baked Potato Soup

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 4 (10-ounce) leftover baked potatoes, halved width-wise
  • 2 teaspoons olive oil
  • 1 tablespoon plus 1/4 teaspoon kosher salt, divided
  • 3 tablespoons butter
  • 1 1/2 cups finely chopped leeks
  • 2 tablespoons minced garlic
  • 1 quart chicken or vegetable stock, hot
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon sherry vinegar
  • 1/4 cup minced chives

Specialized Hardware

Ricer
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings

Procedure

  • Heat oven to 425 F. Put each potato piece cut-side down through a ricer with its smallest die, placed over a large bowl. Reserve the skins, removing and discarding any clinging potato flesh. Scatter the skins on a parchment lined half sheet pan and toss with the olive oil and 1/4 teaspoon of the salt. Place in the oven and bake for 10 minutes, or until crisp. Set aside to cool, and reserve for garnishing the soup.
  • Melt the butter in a 6-7 quart heavy bottom pot or Dutch oven over medium heat. Add the leeks and garlic and cook until translucent, 4-5 minutes. Add the hot stock and stir to combine.
  • In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup, whisking, to remove any clumps. If a smoother texture is desired, blend with an immersion blender for 30 seconds to 1 minute. Season with the salt and pepper. Remove from the heat and stir in the sherry vinegar.
  • Ladle into bowls and garnish with chives and crispy potato skins.

Chocolate Pudding

 

Course: Sweets
Keyword: Chocolate, Chocolate Pudding, Desserts, Gluten-Free, Make-Ahead

Chocolate Pudding

ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Instant Chocolate Pudding Mix

  • 1 cup Dutch-processed cocoa powder
  • 1/2 cup cornstarch
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup instant non-fat dry milk
  • 1 teaspoon salt

Chocolate Pudding

  • 1 3/4 cups Instant Chocolate Pudding Mix (above)
  • 2 cups milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Specialized Hardware

Fine-mesh sieve
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings

Procedure

Instant Chocolate Pudding Mix

  • In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, dry milk, and salt. Store in an airtight container in the refrigerator for up to 3 months.

Chocolate Pudding

  • Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add the milk and heavy cream, and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.

Lentil Cookies

 

Course: Sweets
Keyword: Baking, Cookies, Desserts, Lentil Cookies, Snacks

Lentil Cookies

ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
Yield: 7 1/2 dozen
Photo by Lynne Calamia
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Lentil Puree

  • 2/3 cup brown lentils, picked over and rinsed
  • 2 cups water

Lentil Cookies

  • 2 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 1/4 cup sugar
  • 2 sticks unsalted butter, at room temperature
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree
  • 1 cup rolled oats
  • 1 cup dried fruit
  • 1 cup unsweetened dried shredded coconut

Specialized Hardware

Digital instant-read thermometer
Food processor
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
Yield: 7 1/2 dozen

Procedure

Lentil Puree

  • Combine the lentils and the water in a 2-quart saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low, cover with a lid, and simmer for 30 minutes, until most of the liquid has evaporated and lentils are very tender. Remove from heat and puree in a food processor until smooth, about 15-20 seconds. Set aside to cool to room temperature.

Lentil Cookies

  • Place one oven rack in the top third of the oven and another in the bottom third and boost the heat to 350ºF.
  • Combine the flour, baking powder, salt, cinnamon, and allspice in a medium mixing bowl.
  • Combine the sugar and butter in the bowl of a standing mixer fitted with the paddle attachment. Mix for 3 minutes on medium speed until light and fluffy. Add the egg and vanilla, followed by the lentil puree and mix until thoroughly combined. Turn the speed to low and add the flour mixture a little a time until just combined. Remove the bowl from the mixer and fold in the oats, dried fruit, and coconut.
  • Form the dough into balls about 2 teaspoons in size using #100 disher or spoon and place on a parchment paper-lined half-sheet pan, leaving about 1 inch between each ball. You should be able to fit 24 balls per sheet pan. Bake, 2 sheets at a time for 8 minutes, then swap the top pan and the bottom and rotate them 180 degrees. Continue baking for another 7 minutes until the internal temperature reads around 200ºF on an instant-read thermometer. Repeat this process until all cookies are baked.
  • Cool on a cooling rack for 10 minutes before devouring.

Good Brew

 

Course: Drinks
Keyword: Beer, Drinks, Game Day, Good Brew

Good Brew

ACTIVE TIME: 1 hour
TOTAL TIME: 2 hours 49 minutes
Yield: 5 gallons
Brewing beer at home is easier than you might think. Here's how to do it.
Sure, home brewing takes a little bit of work. It requires some specialized tools and some rather exotic ingredients, but they're not hard to find, nor are they difficult to implement. In a way, it's like setting up an aquarium because it's all about creating an environment where unicellular critters called yeasts can grow and eat and raise little baby yeasts and live out their amazingly short little lives...lives we can press into service creating...mmm...beer.
This recipe first appeared in Season 6 of Good Eats.
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  • 8 ounces crystal grain, milled
  • 4 gallons plus 1 pint filtered water
  • 7 pounds pale or light liquid malt extract
  • 1 (1 1/2-ounce) vial liquid British Ale yeast
  • 1 ounce Cascade hops
  • 1 3/4 ounces Kent Goldings hops
  • 1/2 teaspoon Irish moss
  • 1 (7-pound) bag ice
  • 3/4 cup priming sugar

Specialized Hardware

3- to 5-gallon pot
Muslin or grain bag
Probe-style thermometer
2 (7-gallon) fermenters; 1 with a spigot and 1 with an air lock
6 feet of plastic tubing that will fit the spigot
Bottling tube
Bottling brush
32 (20-ounce) Grolsh-style bottles
ACTIVE TIME: 1 hour
TOTAL TIME: 2 hours 49 minutes
Yield: 5 gallons

Procedure

  • Sanitize all equipment in 5 gallons of water mixed with 2 ounces of household bleach: Fill one fermenting bucket with the solution and place the remaining equipment in it. Be sure to wipe the outside of the bucket with the solution as well. Only the probe of the thermometer should be sanitized. Let sit for 30 minutes and then thoroughly rinse everything in hot water and air dry.
  • Place the crystal grain in a muslin or grain bag, and situate it along with two gallons of water in a large pot over medium-high heat. Attach the probe thermometerA binder clip works well for this. to the side of the pan and set to 155ºF. Steep the grains at 155ºF for 30 minutes.
  • Meanwhile, loosen the container of malt extract by placing it in warm water. This will aid in removing it from the container.
  • After 30 minutes, remove the grain bag. Allow the bag to drain, but do not squeeze it. Add another gallon of water and bring to a boil, stirring occasionally. The liquid will foam at the top, some proteins should coagulate and look like clumps. This will take 10 to 20 minutes.
  • Remove the yeast from the fridge and bring to room temperature.
  • Add the malt extract to the boiling water, stirring constantly to dissolve, and return the water to a boil. Carefully add the Cascade hops and 1 ounce of the Kent Golding hops and continue boiling for 45 minutes. Add the Irish moss and continue to boil for 15 minutes. Turn off the heat, add the remaining Kent Golding hops, and steep for 5 minutes.
  • Meanwhile, combine the remaining gallon and pint of water with the ice in the fermenting bucket. Set the colander inside the strainer on top of the bucket. Strain the mixture into the bucket and cool to at least 80ºF. Thoroughly whisk this wort for approximately 1 minute. You want to aerate the wort, but avoid creating a whirlpool or splashing. Give the vial of yeast a hardy shake, let settle for 30 seconds, and open away from you. Add the yeast to the wort and give the mixture one good stir.
  • Lid the fermenter and secure the airlock (make sure there is about 1 fluid ounce of water in your airlock for it to operate). Place the fermenter in a cool place68 to 72ºF is optimal. for 10 to 14 days. The airlock should bubble within 24 hours and continue bubbling on and off during fermentation. Fermentation is complete when bubbling from the airlock stops for at least 24 hours.
  • To bottle: Thoroughly clean all equipment. Sanitize the fermenting bucket, spigot, bottles, bottling tube, plastic tube and metal spoon using 5 gallons of water mixed with 2 fluid ounces unscented household bleach. Rinse with hot water and allow to air dry.
  • Bring the priming sugar and 16 fluid ounces of water to a boil in a 2-quart saucepan. Boil for 2 minutes. Remove from the heat and cool.
  • Place the full fermenter of beer on an elevated surface, such as a countertop, and place the empty fermenter on the floor below. Attach the plastic tubing to the spigot and lead into the empty fermenter. Remove the airlock from the fermenter. Add the cooled priming sugar into empty fermenter and slowly add the beer through the plastic tubing. When all the beer is removed to the second fermenter, stir the mixture once.
  • Elevate the now-full fermenter as before and attach the bottling tube to the spigot. Use the bottling tube to fill the sanitized bottles. Remember to only fill bottle to within 2 inches of the top. Close or cap the bottles. Place the bottles in a cool, dry place for another 10 to 14 days. Refrigerate and enjoy within 2 months.

Scrambled Eggs

 

Course: Breakfast
Keyword: Breakfast, Brunch, Eggs, Gluten-Free, Perfect Scrambled Eggs, Vegetarian

Scrambled Eggs

Perfect scrambled eggs on Alton Browns vintage china.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 to 2 servings
Whip up perfect scrambled eggs in minutes with this foolproof four-step procedure.
This recipe first appeared on Food Network.com.
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Specialized Hardware

10- to 12-inch nonstick skillet
Perfect scrambled eggs on Alton Browns vintage china.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 to 2 servings

Procedure

  • Whisk the eggs, salt, pepper, and milk together until light and foamy.
  • Add the butter to a 10- to 12-inch nonstick skillet and put it over high heat. When the butter bubbles, about 1 minute, pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
  • Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of egg begin to form, drop the heat to low, and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
  • As soon as no more liquidous egg is running around the pan, kill the heat, and gently transfer the scramble to a warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Pineapple Upside-Down Cornmeal Cake

 

Course: Sweets
Keyword: Baking, Desserts, Fruit, Pineapple Upside-Down Cornmeal Cake, Southern, Summer

Pineapple Upside-Down Cornmeal Cake

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 3/4 cup whole milk
  • 1 cup stone-ground cornmeal
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup dark brown sugar
  • 6 slices canned pineapple in heavy syrup
  • 6 maraschino cherries
  • 1/3 cup chopped pecans, toasted
  • 3 tablespoons juice from canned pineapple
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup canola oil

Specialized Hardware

10-inch cast-iron skillet
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 8 servings

Procedure

  • Heat oven to 350ºF.
  • In a medium saucepan set over medium heat, bring the milk to a boil. Remove the pan from the heat and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
  • Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter has melted, add the brown sugar, and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
  • Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add the wet mixture to the flour, and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.