Recipe Ingredients:

Gyro Meat with Tzatziki Sauce

• 1 medium onion, finely chopped
• 2 pounds ground lamb
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Tzatziki Sauce

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finely minced

How To Make Gyro Meat With Tzatziki Sauce?

1. Prep the onion for the gyro meat: Add the chopped onion to a food processor and pulse for 10–15 seconds until finely minced. Tip the onion into a clean tea towel, wrap it up, and squeeze out as much liquid as you can. Discard the liquid and return the onion to the food processor.
2. Blend the meat mixture: Add the ground lamb, garlic, marjoram, rosemary, salt, and pepper to the onion. Process for about 1 minute, until you have a thick, smooth paste. Scrape down the sides as needed.
3. Oven method (for a meatloaf-style gyro): Preheat your oven to 160°C / 325°F. Pack the meat mixture into a loaf tin, pressing it firmly into the corners. Set the loaf tin into a larger roasting tray and pour in hot water to create a water bath. Bake for 60–75 minutes, or until the internal temperature reaches 74–77°C / 165–170°F. Drain off excess fat and set the tin on a wire rack.
4. Press and finish: For the best texture, place a foil-wrapped brick or other heavy object on top of the meat and let it sit for 15–20 minutes until it reaches 79°C / 175°F internally. This step helps compress the meat into that signature gyro texture. Then slice thinly for serving.
5. Rotisserie method (for an authentic finish): Shape the meat into a tight loaf and wrap it in plastic wrap, rolling to eliminate air pockets. Twist the ends to seal, then chill in the fridge for at least 2 hours, or overnight.
6. Cook on the grill: Preheat your grill to high. Slide the firmed-up meat loaf onto a rotisserie skewer. Place a double layer of foil underneath to catch drippings. Grill on high for 15 minutes, then reduce to medium and cook for another 20–30 minutes until the meat reaches 74°C / 165°F. Turn off the heat and let it continue spinning for 10–15 minutes, until the internal temp reaches 79°C / 175°F. Slice and serve.
7. Make the tzatziki sauce: Line a sieve or bowl with a clean tea towel, spoon in the yogurt, and let it drain in the fridge for 2 hours to thicken.
8. Prep the cucumber: Wrap the chopped cucumber in a tea towel and squeeze out any excess liquid. This keeps the sauce from going watery.
9. Mix it all together: In a bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Stir well. Taste and adjust seasoning if needed. Keep chilled in an airtight container for up to 1 week.

Recipe Tips:

• Squeeze out the onion juice well : This keeps the meat from being too wet and helps it hold together better. Don’t skip this step!
• Blend the meat into a smooth paste : Processing the mixture into a fine paste gives the gyro its classic dense, sliceable texture.
• Chill the meat before cooking : Letting the shaped meat rest in the fridge makes it firmer and easier to slice cleanly after cooking.
• Use a meat thermometer : Cooking to the right internal temperature (165–175°F / 74–79°C) ensures the meat is fully cooked and juicy.
• Strain the yogurt and cucumber for tzatziki : Removing excess water gives you a thick, creamy sauce that won’t turn runny.

How To Store Leftovers?

• Refrigerate: Let the leftover gyro meat and tzatziki sauce cool to room temperature. Store the meat in an airtight container in the fridge for up to 4 days. Keep the tzatziki in a separate sealed container for the same time.
• Freeze: Let the cooked gyro meat cool completely, then wrap it tightly or store it in a freezer-safe container. Freeze for up to 2 months.

Nutrition Facts

• Calories: 234
• Total Fat: 15.0g
• Saturated Fat: 4.1g
• Cholesterol: 0mg
• Sodium: 4mg
• Potassium: 197mg
• Total Carbohydrate: 23g
• Dietary Fiber: 3.5g
• Sugars: 13g
• Protein: 4.8g

Check out More Recipes:

• Alton Brown Chips and Fish
• Alton Brown Skirt Steak
• Alton Brown Eggplant Steaks
• Alton Brown Eggplant Pasta

Alton Brown Gyro Meat With Tzatziki Sauce

Author: Hamdi Saidani Cooking Method:Baking Cuisine:Mediterranean Courses:Main Recipe Keys: A Alton Brown Gyro Meat With Tzatziki Sauce

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 15 minutesTotal time:1 hour 35 minutesServings: 6 minutesCalories:459 kcal

Description

This delicious homemade gyro meat with creamy tzatziki sauce is an easy, flavorful dinner inspired by Alton Brown. It’s a quick and satisfying meal that’s perfect for weeknights and made with simple, everyday ingredients. Serve it in warm pita with your favorite toppings for a tasty twist on takeout—no rotisserie needed!

Ingredients

Gyro Meat with Tzatziki Sauce

• 1 medium onion, finely chopped
• 2 pounds ground lamb
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Tzatziki Sauce

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finely minced

Instructions

1. Prep the onion for the gyro meat: Add the chopped onion to a food processor and pulse for 10–15 seconds until finely minced. Tip the onion into a clean tea towel, wrap it up, and squeeze out as much liquid as you can. Discard the liquid and return the onion to the food processor.
2. Blend the meat mixture: Add the ground lamb, garlic, marjoram, rosemary, salt, and pepper to the onion. Process for about 1 minute, until you have a thick, smooth paste. Scrape down the sides as needed.
3. Oven method (for a meatloaf-style gyro): Preheat your oven to 160°C / 325°F. Pack the meat mixture into a loaf tin, pressing it firmly into the corners. Set the loaf tin into a larger roasting tray and pour in hot water to create a water bath. Bake for 60–75 minutes, or until the internal temperature reaches 74–77°C / 165–170°F. Drain off excess fat and set the tin on a wire rack.
4. Press and finish: For the best texture, place a foil-wrapped brick or other heavy object on top of the meat and let it sit for 15–20 minutes until it reaches 79°C / 175°F internally. This step helps compress the meat into that signature gyro texture. Then slice thinly for serving.
5. Rotisserie method (for an authentic finish): Shape the meat into a tight loaf and wrap it in plastic wrap, rolling to eliminate air pockets. Twist the ends to seal, then chill in the fridge for at least 2 hours, or overnight.
6. Cook on the grill: Preheat your grill to high. Slide the firmed-up meat loaf onto a rotisserie skewer. Place a double layer of foil underneath to catch drippings. Grill on high for 15 minutes, then reduce to medium and cook for another 20–30 minutes until the meat reaches 74°C / 165°F. Turn off the heat and let it continue spinning for 10–15 minutes, until the internal temp reaches 79°C / 175°F. Slice and serve.
7. Make the tzatziki sauce: Line a sieve or bowl with a clean tea towel, spoon in the yogurt, and let it drain in the fridge for 2 hours to thicken.
8. Prep the cucumber: Wrap the chopped cucumber in a tea towel and squeeze out any excess liquid. This keeps the sauce from going watery.
9. Mix it all together: In a bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Stir well. Taste and adjust seasoning if needed. Keep chilled in an airtight container for up to 1 week.

Notes

• Squeeze out the onion juice well : This keeps the meat from being too wet and helps it hold together better. Don’t skip this step!
• Blend the meat into a smooth paste : Processing the mixture into a fine paste gives the gyro its classic dense, sliceable texture.
• Chill the meat before cooking : Letting the shaped meat rest in the fridge makes it firmer and easier to slice cleanly after cooking.
• Use a meat thermometer : Cooking to the right internal temperature (165–175°F / 74–79°C) ensures the meat is fully cooked and juicy.
• Strain the yogurt and cucumber for tzatziki : Removing excess water gives you a thick, creamy sauce that won’t turn runny.

Keywords:Alton Brown Gyro Meat With Tzatziki Sauce

Recipe Ingredients:

For the Chips

• 2 large (12-ounce) Russet potatoes, scrubbed  and rinsed
• Kosher salt, whizzed in a food processor

For the Fish

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• Dash Old Bay seasoning
• 1 cup brown beer, cold
• 3 quarts safflower oil
• 1 1/2 pounds firm-fleshed white fish (cod, pollock, haddock, or halibut), cut into 1-ounce strips
• Cornstarch, for dredging
• Malt vinegar, for serving

How To Make Chips and Fish?

1. Preheat the oven: Set your oven to 95°C / 200°F to keep everything warm as you fry.
2. Cut the potatoes: Slice the potatoes into thick chips using a mandoline or fry cutter, then place them immediately in a large bowl of cold water to prevent discoloration.
3. Make the batter: In a medium bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay. Slowly pour in the cold beer, whisking until the batter is smooth. Refrigerate for 15–60 minutes.
4. Heat the oil: Pour the oil into a deep Dutch oven or heavy pot and heat over high until it reaches 160°C / 320°F.
5. Dry the potatoes: Drain the chips thoroughly and use a salad spinner or clean tea towel to remove as much moisture as possible.
6. First fry (blanch the chips): Working in batches, fry the chips for 2–3 minutes until soft and pale. Remove with a spider or slotted spoon to a wire rack set over a paper towel-lined tray.
7. Prep the fish: While the oil heats to 175°C / 350°F, dredge the fish strips in cornstarch, shaking off any excess.
8. Fry the fish: Dip each piece into the chilled batter and gently lower it into the hot oil. Don’t overcrowd the pot. Turn once the batter sets, and cook until golden brown and crisp, about 2 minutes total. Transfer to a wire rack and place in the oven to stay warm.
9. Second fry (crisp the chips): Increase the oil temperature to 190°C / 375°F. Refry the chips in small batches until golden and crunchy, about 2–3 minutes. Drain again on the wire rack.
10. Season and serve: Sprinkle the hot fish and chips with kosher salt and a generous splash of malt vinegar. Best enjoyed fresh and hot!

Recipe Tips:

• Dry the potatoes well before frying: After soaking and draining, use a salad spinner or clean kitchen towel to remove as much water as possible. Wet potatoes won’t crisp up and can make the oil splatter.
• Keep the batter cold: A cold batter makes the fish extra crispy. Chill it in the fridge for at least 15 minutes before using.
• Use a thermometer for the oil: Getting the oil to the right temperature (320°F, 350°F, 375°F) at each stage is key. Too hot or too cold, and the food won’t cook properly.
• Double-fry the chips: The first fry cooks them through, the second makes them golden and crispy. Don’t skip the second fry!
• Let the fried food rest on a rack, not paper towels: This keeps the crust crunchy. Paper towels trap steam and can make things soggy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chips and fish cool to room temperature first. Then, place them in an airtight container and refrigerate for up to 2 days.
• Freeze: Let the chips and fish cool completely, then freeze them separately on a baking tray until solid. Transfer to freezer bags or containers and store for up to 2 months.
• Reheat: Preheat the air fryer to 180°C / 350°F. Place the fish and chips in a single layer and heat for 4–6 minutes until crisp and warmed through.

Nutrition Facts

• Calories: 605 kcal​
• Total Fat: 6g​
• Saturated Fat: 1g​
• Cholesterol: 85mg​
• Sodium: 303mg​
• Potassium: 2182mg​
• Total Carbohydrate: 94g​
• Dietary Fiber: 6g​
• Sugars: 2g​
• Protein: 44g

Check out More Recipes:

• Alton Brown Eggplant Steaks
• Alton Brown Eggplant Pasta
• Alton Brown Eggplant Parmesan
• Alton Brown Good Eats Meatloaf

Alton Brown Chips and Fish

Author: Hamdi Saidani Cooking Method:Deep-frying Cuisine:British Courses:Dinner Recipe Keys: C Chips and Fish

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: 15 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:605 kcal Best Season:Suitable throughout the year

Description

This delicious fish and chips recipe, inspired by Alton Brown, is a quick and easy way to bring a pub classic to your kitchen. With crispy golden chips and flaky beer-battered fish, it’s the perfect hot meal for any night. You can use everyday pantry staples, and it’s flexible with whatever white fish you have on hand.

Ingredients

For the Chips

• 2 large (12-ounce) Russet potatoes, scrubbed and rinsed
  
• Kosher salt, whizzed in a food processor

For the Fish

• 1 cup all-purpose flour
  
• 1 1/2 teaspoons baking powder
  
• 1 teaspoon kosher salt
  
• 1/4 teaspoon cayenne pepper
  
• Dash Old Bay seasoning
  
• 1 cup brown beer, cold
  
• 3 quarts safflower oil
  
• 1 1/2 pounds firm-fleshed white fish (cod, pollock, haddock, or halibut), cut into 1-ounce strips
  
• Cornstarch, for dredging
  
• Malt vinegar, for serving

Instructions

1. Preheat the oven: Set your oven to 95°C / 200°F to keep everything warm as you fry.
   Cut the potatoes: Slice the potatoes into thick chips using a mandoline or fry cutter, then place them immediately in a large bowl of cold water to prevent discoloration.
   
2. Make the batter: In a medium bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay. Slowly pour in the cold beer, whisking until the batter is smooth. Refrigerate for 15–60 minutes.
   
3. Heat the oil: Pour the oil into a deep Dutch oven or heavy pot and heat over high until it reaches 160°C / 320°F.
   
4. Dry the potatoes: Drain the chips thoroughly and use a salad spinner or clean tea towel to remove as much moisture as possible.
   
5. First fry (blanch the chips): Working in batches, fry the chips for 2–3 minutes until soft and pale. Remove with a spider or slotted spoon to a wire rack set over a paper towel-lined tray.
   
6. Prep the fish: While the oil heats to 175°C / 350°F, dredge the fish strips in cornstarch, shaking off any excess.
   
7. Fry the fish: Dip each piece into the chilled batter and gently lower it into the hot oil. Don’t overcrowd the pot. Turn once the batter sets, and cook until golden brown and crisp, about 2 minutes total. Transfer to a wire rack and place in the oven to stay warm.
   
8. Second fry (crisp the chips): Increase the oil temperature to 190°C / 375°F. Refry the chips in small batches until golden and crunchy, about 2–3 minutes. Drain again on the wire rack.
   
9. Season and serve: Sprinkle the hot fish and chips with kosher salt and a generous splash of malt vinegar. Best enjoyed fresh and hot!

Notes

• Dry the potatoes well before frying: After soaking and draining, use a salad spinner or clean kitchen towel to remove as much water as possible. Wet potatoes won’t crisp up and can make the oil splatter.
  Keep the batter cold: A cold batter makes the fish extra crispy. Chill it in the fridge for at least 15 minutes before using.
  Use a thermometer for the oil: Getting the oil to the right temperature (320°F, 350°F, 375°F) at each stage is key. Too hot or too cold, and the food won’t cook properly.
  Double-fry the chips: The first fry cooks them through, the second makes them golden and crispy. Don’t skip the second fry!
  Let the fried food rest on a rack, not paper towels: This keeps the crust crunchy. Paper towels trap steam and can make things soggy.

Keywords:Alton Brown Chips and Fish

Recipe Ingredients:

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, roughly chopped
• 3 cloves garlic, peeled
• 1/4 cup lime juice
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 2 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 equal pieces
• 2 teaspoons kosher salt

How To Make Skirt Steak?

1. Make the marinade: Combine the olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, cumin, and sugar in a blender. Blend until smooth.
2. Marinate the steak: Place the skirt steak in a large zip-top bag and pour the marinade over it. Seal the bag, pressing out as much air as possible. Refrigerate for at least 1 hour, or overnight for more flavour.
3. Prep the grill: Light a chimney starter full of natural lump charcoal. Once the coals are white-hot and ashy, spread them evenly in your charcoal grill.
4. Season and sear: Remove the steak from the marinade, pat it dry with paper towels, and sprinkle both sides with kosher salt. Use a blow dryer (optional) to clear excess ash from the coals, then place the steaks directly onto the hot coals. Sear for 1 minute per side.
5. Rest the steak: Immediately wrap the grilled steaks in a double layer of foil and let them rest for 15 minutes to retain juices.
6. Slice and serve: Unwrap the steaks, saving the juices inside the foil. Slice the steak thinly against the grain, return the slices to the foil, and toss with the reserved juices. Serve with grilled peppers and onions if you like.

Recipe Tips:

• Use inside skirt steak, not outside skirt: Inside skirt is thicker and more tender for high-heat grilling.
• Don’t skip the marinade time: Let it sit for at least 1 hour — overnight gives the best flavor.
• Dry the steak well before grilling: Pat it down with paper towels for a better sear.
• Cook directly on coals: It gives that deep smoky crust that makes this recipe special.
• Rest the meat in foil: It traps juices and makes the steak extra tender when you slice it.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover skirt steak cool until it reaches room temperature. Store the slices and juices in an airtight container in the fridge for up to 3 days.
• Freeze: Let the steak cool completely, then transfer it to a freezer-safe bag or container with the juices. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Heat a skillet over medium heat, add a splash of oil or juices, and reheat the steak slices for about 1–2 minutes per side.

Nutrition Facts

• Calories: 795
• Total Fat: 64g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 2390mg
• Potassium: 550mg
• Total Carbohydrate: 11g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 55g

Check out More Recipes:

• Alton Brown Eggplant Steaks
• lton Brown Good Eats Beef Stew
• Alton Brown Turkey Re-Hash: Reloaded
• Alton Brown Traditional Roast Turkey

Alton Brown Skirt Steak

Author: Hamdi Saidani Cooking Method:Grilling Cuisine:American Courses:Main Recipe Keys: A Alton Brown Skirt Steak

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings: 4 minutesCalories:795 kcal

Description

This delicious grilled skirt steak recipe from Alton Brown is quick, bold, and packed with flavor. It’s a simple weeknight dinner that feels like a restaurant-style meal. With pantry-friendly ingredients like soy sauce, lime, and garlic, you can make this juicy, smoky steak anytime. The searing technique adds a rich, charred finish.

Ingredients

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, roughly chopped
• 3 cloves garlic, peeled
• 1/4 cup lime juice
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 2 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 equal pieces
• 2 teaspoons kosher salt

Instructions

1. Make the marinade: Combine the olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, cumin, and sugar in a blender. Blend until smooth.
2. Marinate the steak: Place the skirt steak in a large zip-top bag and pour the marinade over it. Seal the bag, pressing out as much air as possible. Refrigerate for at least 1 hour, or overnight for more flavour.
3. Prep the grill: Light a chimney starter full of natural lump charcoal. Once the coals are white-hot and ashy, spread them evenly in your charcoal grill.
4. Season and sear: Remove the steak from the marinade, pat it dry with paper towels, and sprinkle both sides with kosher salt. Use a blow dryer (optional) to clear excess ash from the coals, then place the steaks directly onto the hot coals. Sear for 1 minute per side.
5. Rest the steak: Immediately wrap the grilled steaks in a double layer of foil and let them rest for 15 minutes to retain juices.
6. Slice and serve: Unwrap the steaks, saving the juices inside the foil. Slice the steak thinly against the grain, return the slices to the foil, and toss with the reserved juices. Serve with grilled peppers and onions if you like.

Notes

• Use inside skirt steak, not outside skirt: Inside skirt is thicker and more tender for high-heat grilling.
• Don’t skip the marinade time: Let it sit for at least 1 hour — overnight gives the best flavor.
• Dry the steak well before grilling: Pat it down with paper towels for a better sear.
• Cook directly on coals: It gives that deep smoky crust that makes this recipe special.
• Rest the meat in foil: It traps juices and makes the steak extra tender when you slice it.

Keywords:Alton Brown Skirt Steak

Recipe Ingredients:

• 1 (12-ounce) eggplant, cut into 8 (1/2-inch thick) slices
• Kosher salt
• 1/4 cup Worcestershire sauce
• 1/4 cup thick steak sauce
• 1/2 cup olive oil
• 2 tablespoon honey
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper, to taste
• 1 cup grated Parmesan
• 3 tablespoons chopped parsley, optional

How To Make Eggplant Steaks?

1. Salt the aubergine: Place the slices on a wire rack set over the sink. Generously sprinkle with kosher salt on one side and let them sit for 15 minutes. Flip, salt the other side, and let sit for another 15 minutes. Rinse well under cool water, gently squeeze out excess moisture, and pat dry with paper towels.
2. Preheat the broiler (grill): Position your oven rack in the top third of the oven and set it to the high broil (grill) setting.
3. Make the marinade: In a large mixing bowl, whisk together the Worcestershire sauce, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and freshly ground black pepper to taste.
4. Coat the aubergine slices: Add the slices to the bowl and toss them well so each one is fully coated with the marinade.
5. Broil the first side: Arrange the slices on a wire rack set over a baking sheet. Broil (grill) for 3 to 4 minutes, or until golden and slightly charred on the top.
6. Flip and broil the second side: Turn the slices over and broil for another 3 minutes until well browned.
7. Add cheese and finish broiling: Sprinkle the Parmesan generously over the tops of the slices. Return to the broiler for about 1 minute, just until the cheese is golden and bubbling.
8. Serve hot: Transfer to a serving platter and sprinkle with chopped parsley if using. Enjoy immediately while hot and crispy.

Recipe Tips:

• Salt the eggplant well: This step removes bitterness and draws out moisture, helping the slices get a better texture when broiled. Don’t skip the 15 minutes on each side.
• Use a wire rack for broiling: It allows heat to circulate under the slices, giving you even browning on both sides.
• Pat the slices dry after rinsing: Extra moisture will stop the eggplant from getting nicely crisp, so dry them thoroughly before marinating.
• Watch the broiler closely: Broilers can burn food fast. Keep an eye on the slices, especially after adding the cheese.
• Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that don’t melt well. Freshly grated cheese gives better browning and flavor.

How To Store Leftovers?

• Refrigerate: First, let the leftover eggplant steaks cool until they reach room temperature. Then store them in an airtight container in the fridge for up to 3 days.
• Reheat: Heat a non-stick skillet over medium heat and cook the slices for 2–3 minutes per side to re-crisp the exterior while warming the inside.

Nutrition Facts:

• Calories: 454.51
• Total Fat: 37.5g
• Saturated Fat: 8.95g
• Cholesterol: 27.5mg
• Sodium: 683.56mg
• Potassium: 314.5mg
• Total Carbohydrate: 21.04g
• Dietary Fiber: 2.78g
• Sugars: 16.37g
• Protein: 10.72g

Check out More Recipes:

• Alton Brown Eggplant Pasta
• Alton Brown Eggplant Parmesan
• Alton Brown Good Eats Meatloaf

Alton Brown Eggplant Steaks

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: A Alton Brown Eggplant Steaks

Difficulty:BeginnerPrep time: 30 minutesCook time: 10 minutesTotal time: 40 minutesServings: 4 minutesCalories:455 kcal

Description

This delicious Alton Brown-inspired eggplant steak recipe is a quick and easy meat-free option that’s perfect for weeknight dinners. With a rich, savoury glaze and crispy, golden Parmesan topping, it’s packed with flavour. You can easily swap in pantry staples, making it a simple, flexible dish everyone will love—no grill required!

Ingredients

• 1 (12-ounce) eggplant, cut into 8 (1/2-inch thick) slices
• Kosher salt
• 1/4 cup Worcestershire sauce
• 1/4 cup thick steak sauce
• 1/2 cup olive oil
• 2 tablespoon honey
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper, to taste
• 1 cup grated Parmesan
• 3 tablespoons chopped parsley, optional

Instructions

1. Salt the aubergine: Place the slices on a wire rack set over the sink. Generously sprinkle with kosher salt on one side and let them sit for 15 minutes. Flip, salt the other side, and let sit for another 15 minutes. Rinse well under cool water, gently squeeze out excess moisture, and pat dry with paper towels.
2. Preheat the broiler (grill): Position your oven rack in the top third of the oven and set it to the high broil (grill) setting.
3. Make the marinade: In a large mixing bowl, whisk together the Worcestershire sauce, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and freshly ground black pepper to taste.
4. Coat the aubergine slices: Add the slices to the bowl and toss them well so each one is fully coated with the marinade.
5. Broil the first side: Arrange the slices on a wire rack set over a baking sheet. Broil (grill) for 3 to 4 minutes, or until golden and slightly charred on the top.
6. Flip and broil the second side: Turn the slices over and broil for another 3 minutes until well browned.
7. Add cheese and finish broiling: Sprinkle the Parmesan generously over the tops of the slices. Return to the broiler for about 1 minute, just until the cheese is golden and bubbling.
8. Serve hot: Transfer to a serving platter and sprinkle with chopped parsley if using. Enjoy immediately while hot and crispy.

Notes

• Salt the eggplant well: This step removes bitterness and draws out moisture, helping the slices get a better texture when broiled. Don’t skip the 15 minutes on each side.
• Use a wire rack for broiling: It allows heat to circulate under the slices, giving you even browning on both sides.
• Pat the slices dry after rinsing: Extra moisture will stop the eggplant from getting nicely crisp, so dry them thoroughly before marinating.
• Watch the broiler closely: Broilers can burn food fast. Keep an eye on the slices, especially after adding the cheese.
• Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that don’t melt well. Freshly grated cheese gives better browning and flavor.

Keywords:Alton Brown Eggplant Steaks

Recipe Ingredients

• 1 large eggplant, about 1 pound
• Kosher salt
• 1 tablespoon olive oil
• 1/4 teaspoon minced garlic
• 1/4 teaspoon red pepper flakes
• 1 small tomato, seeded and chopped
• 3 tablespoons heavy cream
• 1 tablespoon thinly sliced basil
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon breadcrumbs

How To Make Eggplant Pasta?

1. Prep the eggplant: Peel the eggplant, leaving about 2.5cm / 1 inch of skin at both the top and bottom. Use a mandoline to slice it lengthwise into thin strips about 0.6cm / 1/4-inch thick.
2. Salt and sweat the eggplant: Place the slices on a wire rack set over the sink or a baking tray. Generously sprinkle with kosher salt. Let them sit for 15 minutes, then flip and salt the other side. Wait another 15 minutes.
3. Rinse and dry: Rinse the slices under cool water to remove the salt. Gently squeeze to remove excess moisture, then pat dry thoroughly with paper towels.
4. Slice into “linguine”: Cut the eggplant slices lengthwise into thin strips—around 0.6cm / 1/4-inch wide—to resemble pasta.
5. Sauté the aromatics: Heat a medium (25cm / 10-inch) sauté pan over medium-high heat. Add the olive oil, and once it shimmers, toss in the garlic and red pepper flakes. Cook for about 10 seconds, just until fragrant.
6. Cook the eggplant: Add the eggplant “noodles” to the pan and toss to coat in the oil and spices.
7. Add tomato and cream: Stir in the chopped tomato and cook for 15–20 seconds. Pour in the heavy cream and toss everything together for another 10 seconds.
8. Finish with basil and cheese: Add the sliced basil and grated Parmesan. Toss once more to combine.
9. Top and serve: Transfer to a serving bowl, sprinkle with breadcrumbs for a bit of crunch, give a final gentle toss, and serve immediately.

Recipe Tips

• Salt the eggplant properly: Don’t skip salting both sides of the eggplant. It helps draw out bitterness and moisture so the strips cook up soft, not soggy.
• Use a mandoline if you can: This tool makes slicing even and easy, which helps the eggplant cook evenly and look like real pasta.
• Pat the eggplant dry after rinsing: Too much water will make the dish watery. Use paper towels to press and dry well before cooking.
• Don’t overcook the garlic: Garlic burns fast. Toss it in the hot oil for just a few seconds before adding the rest.
• Add cream at the right time: Wait until the eggplant and tomato are slightly soft before adding the cream. This keeps the sauce creamy, not runny.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover eggplant pasta cool to room temperature. Then place it in an airtight container and store it in the fridge for up to 3 days.
• Reheat: Add a splash of cream or water to a pan over medium heat. Toss in the leftover eggplant pasta and stir gently for 2–3 minutes until hot.

Nutrition Facts

• Calories: 325.7 kcal​
• Total Fat: 8.5 g​
• Saturated Fat: Data not specified​
• Cholesterol: 11.6 mg​
• Sodium: 530.5 mg​
• Total Carbohydrate: 54.3 g​
• Dietary Fiber: 14.1 g​
• Protein: 13.8 g

Check out More Recipes:

• Alton Brown Eggplant Parmesan
• Alton Brown Baked Macaroni And Cheese
• Alton Brown Stovetop Mac And Cheese

Alton Brown Eggplant Pasta

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:Italian Courses:Dinner Recipe Keys: E Eggplant Pasta

Difficulty:BeginnerPrep time: 40 minutesCook time: 10 minutesRest time: minutesTotal time: 50 minutesServings:6 servingsCalories:325.7 kcal Best Season:Suitable throughout the year

Description

This easy eggplant pasta, inspired by Alton Brown, is a quick and creamy dish that skips the carbs but keeps all the comfort. Perfect for a light lunch or simple dinner, it uses everyday ingredients and transforms eggplant into tender, pasta-like strips—tossed with garlic, tomato, and a rich, cheesy cream sauce.

Ingredients

• 1 large eggplant, about 1 pound
  
• Kosher salt
  
• 1 tablespoon olive oil
  
• 1/4 teaspoon minced garlic
  
• 1/4 teaspoon red pepper flakes
  
• 1 small tomato, seeded and chopped
  
• 3 tablespoons heavy cream
  
• 1 tablespoon thinly sliced basil
  
• 2 tablespoons grated Parmesan cheese
  
• 1 tablespoon breadcrumbs

Instructions

1. Prep the eggplant: Peel the eggplant, leaving about 2.5cm / 1 inch of skin at both the top and bottom. Use a mandoline to slice it lengthwise into thin strips about 0.6cm / 1/4-inch thick.
   
2. Salt and sweat the eggplant: Place the slices on a wire rack set over the sink or a baking tray. Generously sprinkle with kosher salt. Let them sit for 15 minutes, then flip and salt the other side. Wait another 15 minutes.
   
3. Rinse and dry: Rinse the slices under cool water to remove the salt. Gently squeeze to remove excess moisture, then pat dry thoroughly with paper towels.
   
4. Slice into “linguine”: Cut the eggplant slices lengthwise into thin strips—around 0.6cm / 1/4-inch wide—to resemble pasta.
   
5. Sauté the aromatics: Heat a medium (25cm / 10-inch) sauté pan over medium-high heat. Add the olive oil, and once it shimmers, toss in the garlic and red pepper flakes. Cook for about 10 seconds, just until fragrant.
   
6. Cook the eggplant: Add the eggplant “noodles” to the pan and toss to coat in the oil and spices.
   
7. Add tomato and cream: Stir in the chopped tomato and cook for 15–20 seconds. Pour in the heavy cream and toss everything together for another 10 seconds.
   
8. Finish with basil and cheese: Add the sliced basil and grated Parmesan. Toss once more to combine.
   
9. Top and serve: Transfer to a serving bowl, sprinkle with breadcrumbs for a bit of crunch, give a final gentle toss, and serve immediately.

Notes

• Salt the eggplant properly: Don’t skip salting both sides of the eggplant. It helps draw out bitterness and moisture so the strips cook up soft, not soggy.
  Use a mandoline if you can: This tool makes slicing even and easy, which helps the eggplant cook evenly and look like real pasta.
  Pat the eggplant dry after rinsing: Too much water will make the dish watery. Use paper towels to press and dry well before cooking.
  Don’t overcook the garlic: Garlic burns fast. Toss it in the hot oil for just a few seconds before adding the rest.
  Add cream at the right time: Wait until the eggplant and tomato are slightly soft before adding the cream. This keeps the sauce creamy, not runny.

Keywords:Alton Brown Eggplant Pasta

Recipe Ingredients:

• 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
• Kosher salt, as needed, plus 1 tablespoon
• 5 cups fresh breadcrumbs
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Freshly ground black pepper
• Vegetable oil for frying
• All-purpose flour for dredging
• 6 large eggs, beaten
• 2 tablespoons whole milk
• Olive oil, as needed
• 7 cups Quick Marinara Sauce, recipe follows
• 2/3 cup grated Parmesan, divided
• 1 pound fresh mozzarella, thinly sliced

Quick Marinara Sauce:

• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced (about 1/3 cup)
• 5 cloves garlic, chopped
• 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
• 2 sprigs of fresh thyme
• 2 sprigs of fresh basil
• 1 tablespoon kosher salt
• Freshly ground black pepper

How To Make Eggplant Parmesan?

1. Salt the eggplant: Lay the slices on baking sheets and sprinkle generously with kosher salt. Let them rest for 1 hour to release their bitterness.
2. Rinse and dry: Rinse each slice thoroughly under cold water, then pat completely dry with paper towels.
3. Prepare the breadcrumb coating: In a large bowl, combine breadcrumbs, 1 tbsp salt, oregano, thyme, and pepper to taste.
4. Set up dredging station: Place flour in one dish, whisk eggs and milk in a second bowl, and set the breadcrumb mixture in a third.
5. Bread the slices: Dip each aubergine/eggplant slice into flour, then egg wash, then breadcrumbs. Shake off any excess and place on a tray.
6. Fry until golden: Heat ½ inch (1.25 cm) of vegetable oil in a deep skillet to 200°C / 400°F. Fry the breaded slices in batches, turning once, until golden brown—about 3 minutes per side. Transfer to a paper towel-lined tray and season lightly with salt.
7. Preheat and prepare the baking dish: Set your oven to 200°C / 400°F. Lightly grease a 38 x 25 x 5 cm / 15 x 10 x 2 inch baking dish with olive oil.
8. Assemble the dish: Spread ⅓ of the marinara sauce on the bottom. Layer on ½ of the fried eggplant. Top with another ⅓ of the sauce, then ½ of the mozzarella and Parmesan. Repeat: remaining eggplant, remaining sauce, remaining cheese.
9. Bake until bubbly and golden: Bake uncovered for 30 minutes, until the cheese is melted and beginning to brown.
10. Serve hot: Let it rest for a few minutes, then serve immediately with extra Parmesan, if desired.
11. Sauté the base: In a medium saucepan, heat olive oil over medium-high heat. Add onion and garlic, and cook until lightly golden—about 3 minutes.
12. Simmer with tomatoes and herbs: Add chopped canned tomatoes, thyme, and basil. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
13. Season and finish: Remove herb sprigs, stir in salt, and add pepper to taste.
14. Store or use: Use immediately, refrigerate for up to 3 days, or freeze for up to 2 months.

Recipe Tips:

• Salt the eggplant slices well and let them sit for 1 hour : this helps remove bitterness and moisture, so the slices fry up crispy, not soggy.
• Make sure the eggplant is completely dry before breading : wet slices will make the coating fall off during frying.
• Use a thermometer when frying : keeping the oil at the right temperature (around 190–200°C / 375–400°F) gives you perfectly golden slices.
• Layer the ingredients evenly when assembling : this helps everything cook through properly and gives you a perfect cheesy pull with every slice.
• Let the dish rest for 5–10 minutes after baking : this makes it easier to slice and helps the cheese set just enough without falling apart.

How To Store Leftovers?

• Refrigerate: First, let the leftover Eggplant Parmesan cool to room temperature. Then, place it in an airtight container or wrap the dish tightly with foil or plastic wrap. Store in the fridge for up to 3 days.
• Freeze: Once cooled to room temperature, portion the Eggplant Parmesan and wrap it tightly or store in freezer-safe containers. Freeze for up to 2 months. To thaw, move it to the fridge overnight before reheating.
• Reheat: Place a slice in a non-stick skillet over medium-low heat. Cover with a lid and heat for 5–8 minutes, flipping gently halfway through if needed.

Nutrition Facts

• Calories: 359
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 83mg
• Sodium: 830mg
• Potassium: 572mg
• Total Carbohydrate: 25g
• Dietary Fiber: 5g
• Sugars: 9g
• Protein: 16g

Check out More Recipes:

• Alton Brown Good Eats Meatloaf
• Alton Brown Good Eats Beef Stew
• Alton Brown Stovetop Mac And Cheese
• Alton Brown Baked Macaroni And Cheese

Alton Brown Eggplant Parmesan

Author: Hamdi Saidani Cooking Method:Baking Cuisine:Italian Courses:Main Recipe Keys: A Alton Brown Eggplant Parmesan

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Total time:1 hour 30 minutesServings: 8 minutesCalories:359 kcal

Description

This delicious Eggplant Parmesan from Alton Brown is a comforting, cheesy bake that’s perfect for a cozy dinner. It’s easy to make, packed with flavour, and uses simple ingredients you likely already have at home. The crispy golden slices and creamy melted mozzarella make every bite irresistibly satisfying.

Ingredients

• 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
• Kosher salt, as needed, plus 1 tablespoon
• 5 cups fresh breadcrumbs
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Freshly ground black pepper
• Vegetable oil for frying
• All-purpose flour for dredging
• 6 large eggs, beaten
• 2 tablespoons whole milk
• Olive oil, as needed
• 7 cups Quick Marinara Sauce, recipe follows
• 2/3 cup grated Parmesan, divided
• 1 pound fresh mozzarella, thinly sliced

Quick Marinara Sauce:

• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced (about 1/3 cup)
• 5 cloves garlic, chopped
• 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
• 2 sprigs of fresh thyme
• 2 sprigs of fresh basil
• 1 tablespoon kosher salt
• Freshly ground black pepper

Instructions

1. Salt the eggplant: Lay the slices on baking sheets and sprinkle generously with kosher salt. Let them rest for 1 hour to release their bitterness.
2. Rinse and dry: Rinse each slice thoroughly under cold water, then pat completely dry with paper towels.
3. Prepare the breadcrumb coating: In a large bowl, combine breadcrumbs, 1 tbsp salt, oregano, thyme, and pepper to taste.
4. Set up dredging station: Place flour in one dish, whisk eggs and milk in a second bowl, and set the breadcrumb mixture in a third.
5. Bread the slices: Dip each aubergine/eggplant slice into flour, then egg wash, then breadcrumbs. Shake off any excess and place on a tray.
6. Fry until golden: Heat ½ inch (1.25 cm) of vegetable oil in a deep skillet to 200°C / 400°F. Fry the breaded slices in batches, turning once, until golden brown—about 3 minutes per side. Transfer to a paper towel-lined tray and season lightly with salt.
7. Preheat and prepare the baking dish: Set your oven to 200°C / 400°F. Lightly grease a 38 x 25 x 5 cm / 15 x 10 x 2 inch baking dish with olive oil.
8. Assemble the dish: Spread ⅓ of the marinara sauce on the bottom. Layer on ½ of the fried eggplant. Top with another ⅓ of the sauce, then ½ of the mozzarella and Parmesan. Repeat: remaining eggplant, remaining sauce, remaining cheese.
9. Bake until bubbly and golden: Bake uncovered for 30 minutes, until the cheese is melted and beginning to brown.
10. Serve hot: Let it rest for a few minutes, then serve immediately with extra Parmesan, if desired.
11. Sauté the base: In a medium saucepan, heat olive oil over medium-high heat. Add onion and garlic, and cook until lightly golden—about 3 minutes.
12. Simmer with tomatoes and herbs: Add chopped canned tomatoes, thyme, and basil. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
13. Season and finish: Remove herb sprigs, stir in salt, and add pepper to taste.
15. Store or use: Use immediately, refrigerate for up to 3 days, or freeze for up to 2 months.

Notes

• Salt the eggplant slices well and let them sit for 1 hour : this helps remove bitterness and moisture, so the slices fry up crispy, not soggy.
• Make sure the eggplant is completely dry before breading : wet slices will make the coating fall off during frying.
• Use a thermometer when frying : keeping the oil at the right temperature (around 190–200°C / 375–400°F) gives you perfectly golden slices.
• Layer the ingredients evenly when assembling : this helps everything cook through properly and gives you a perfect cheesy pull with every slice.
• Let the dish rest for 5–10 minutes after baking : this makes it easier to slice and helps the cheese set just enough without falling apart.

Keywords:Alton Brown Eggplant Parmesan

Recipe Ingredients:

Good Eats Meatloaf

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, peeled and quartered
• 1 carrot, peeled and broken into chunks
• 3 cloves garlic, peeled
• 1/2 red bell pepper, roughly chopped
• 18 ounces sirloin, trimmed, cut into 1 1/2-inch cubes, and chilled
• 18 ounces chuck, trimmed, cut into 1 1/2-inch cubes, and chilled
• 1 1/2 teaspoon kosher salt
• 1 large egg, lightly beaten

For the glaze

• 1/2 cup ketchup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

How To Make Good Eats Meatloaf?

1. Preheat the Oven: Heat your oven to 160°C / 325°F.
2. Prepare the Crouton Mixture: In a food processor, combine croutons, black pepper, cayenne pepper, chili powder, and thyme, and pulse until finely ground. Transfer to a large bowl.
3. Process the Vegetables: Add the onion, carrot, garlic, and red bell pepper to the food processor and pulse until finely chopped, but not pureed.
4. Combine Meat Mixture: In the large bowl, mix the vegetable mixture, ground sirloin, ground chuck, and crouton mixture. Season with kosher salt, add the egg, and mix gently with your hands, avoiding over-mixing.
5. Shape the Meatloaf: Pack the meat mixture into a 10-inch (25 cm) loaf pan to shape, then turn out onto a parchment-lined baking tray. Insert a temperature probe into the center of the loaf, avoiding contact with the tray.
6. Bake the Meatloaf: Place the meatloaf on the center rack and bake for 10 minutes.
7. Make the Glaze: While the meatloaf bakes, mix ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl.
8. Glaze the Meatloaf: After 10 minutes of baking, brush the glaze evenly over the meatloaf.
9. Continue Baking: Cook until the internal temperature reaches 68°C / 155°F, approximately 25 more minutes.
10. Rest and Serve: Allow the meatloaf to rest for 10 minutes before slicing and serving.

Recipe Tips:

• Use Chilled Meat: Make sure your beef is well-chilled before grinding or mixing. This helps maintain the meat’s texture and prevents it from becoming mushy.
• Avoid Overmixing: Gently combine the ingredients with your hands. Overmixing can lead to a dense and tough meatloaf instead of a tender and juicy one.
• Shape the Meatloaf in a Pan First: Press the meat mixture into a loaf pan to form its shape, then turn it out onto a baking sheet. This trick keeps your meatloaf uniform and helps it cook evenly.
• Don’t Skip the Glaze: The glaze adds a delicious tangy and sweet layer to the meatloaf. Brush it on partway through cooking for a glossy finish and extra flavor.
• Let It Rest Before Slicing: Allow the meatloaf to sit for 10 minutes after baking. This step helps the juices redistribute, making every slice moist and flavorful.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover meatloaf cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Let the meatloaf cool completely, then wrap it in plastic wrap and aluminum foil or store it in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Place the meatloaf slices on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking until evenly heated.

Nutrition Facts

• Calories: 742.9​
• Total Fat: 51.7 g​
• Saturated Fat: 19.3 g​
• Cholesterol: 158.3 mg​
• Sodium: 1,349.9 mg​
• Total Carbohydrate: 39.8 g​
• Dietary Fiber: 2.4 g​
• Sugars: 11 g​
• Protein: 30.2 g

Check out More Recipes:

• Alton Brown Stovetop Mac And Cheese
• Alton Brown The Once And Future Beans
• Alton Brown Turkey Re-Hash: Reloaded
• Alton Brown Red Beans And Rice

Alton Brown Good Eats Meatloaf

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: A Alton Brown Good Eats Meatloaf

Difficulty:BeginnerPrep time: 25 minutesCook time: 45 minutesTotal time:1 hour 10 minutesServings: 6 minutesCalories:743 kcal

Description

This delicious Good Eats Meatloaf recipe by Alton Brown is a simple and hearty dish perfect for a quick and comforting meal. Packed with flavorful spices, tender beef, and a tangy, slightly sweet glaze, this meatloaf is as easy to make as it is satisfying. You can easily swap in common pantry ingredients to make this dish your own!

Ingredients

Good Eats Meatloaf

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, peeled and quartered
• 1 carrot, peeled and broken into chunks
• 3 cloves garlic, peeled
• 1/2 red bell pepper, roughly chopped
• 18 ounces sirloin, trimmed, cut into 1 1/2-inch cubes, and chilled
• 18 ounces chuck, trimmed, cut into 1 1/2-inch cubes, and chilled
• 1 1/2 teaspoon kosher salt
• 1 large egg, lightly beaten

For the glaze

• 1/2 cup ketchup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Instructions

1. Preheat the Oven: Heat your oven to 160°C / 325°F.
2. Prepare the Crouton Mixture: In a food processor, combine croutons, black pepper, cayenne pepper, chili powder, and thyme, and pulse until finely ground. Transfer to a large bowl.
3. Process the Vegetables: Add the onion, carrot, garlic, and red bell pepper to the food processor and pulse until finely chopped, but not pureed.
4. Combine Meat Mixture: In the large bowl, mix the vegetable mixture, ground sirloin, ground chuck, and crouton mixture. Season with kosher salt, add the egg, and mix gently with your hands, avoiding over-mixing.
5. Shape the Meatloaf: Pack the meat mixture into a 10-inch (25 cm) loaf pan to shape, then turn out onto a parchment-lined baking tray. Insert a temperature probe into the center of the loaf, avoiding contact with the tray.
6. Bake the Meatloaf: Place the meatloaf on the center rack and bake for 10 minutes.
7. Make the Glaze: While the meatloaf bakes, mix ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl.
8. Glaze the Meatloaf: After 10 minutes of baking, brush the glaze evenly over the meatloaf.
9. Continue Baking: Cook until the internal temperature reaches 68°C / 155°F, approximately 25 more minutes.
10. Rest and Serve: Allow the meatloaf to rest for 10 minutes before slicing and serving.

Notes

• Use Chilled Meat: Make sure your beef is well-chilled before grinding or mixing. This helps maintain the meat’s texture and prevents it from becoming mushy.
• Avoid Overmixing: Gently combine the ingredients with your hands. Overmixing can lead to a dense and tough meatloaf instead of a tender and juicy one.
• Shape the Meatloaf in a Pan First: Press the meat mixture into a loaf pan to form its shape, then turn it out onto a baking sheet. This trick keeps your meatloaf uniform and helps it cook evenly.
• Don’t Skip the Glaze: The glaze adds a delicious tangy and sweet layer to the meatloaf. Brush it on partway through cooking for a glossy finish and extra flavor.
• Let It Rest Before Slicing: Allow the meatloaf to sit for 10 minutes after baking. This step helps the juices redistribute, making every slice moist and flavorful.

Keywords:Alton Brown Good Eats Meatloaf

Recipe Ingredients:

• 1/4 cup tomato paste
• 1/4 cup apple cider vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon paprika
• 1 1/2 teaspoons dried herbs, any combination of thyme, oregano, and rosemary
• 3 pounds English-cut short ribs
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1 large yellow onion, thinly sliced
• 1 pound red potatoes, unpeeled and sliced
• Pinch freshly ground black pepper
• 1 tablespoon chopped fresh parsley leaves

How To Make Good Eats Beef Stew?

1. Make the Marinade: In a large mixing bowl, whisk together the tomato paste, apple cider vinegar, Worcestershire sauce, paprika, and dried herbs until well combined. Set aside.
2.  Season and Sear the Beef: Season the short ribs with 1 tablespoon of kosher salt. Heat a large griddle over medium-high heat. When a drop of water bounces off, sear the meat until browned on all sides. Transfer the meat to the bowl with the marinade and toss to coat.
3. Prepare for Slow Cooking: Wrap the marinated short ribs tightly in heavy-duty aluminum foil. Place the package in a metal pan and put it into a cold oven on the middle rack. Set the oven to 120°C / 250°F and cook for 4 hours.
4. Collect and Chill the Liquid: Carefully drain the liquid from the foil pack into a heatproof container. Refrigerate until the fat separates, about 1 hour. Then transfer the container to the freezer until the fat cap solidifies, approximately 1 hour.
5. Prepare the Vegetables: While the liquid is cooling, cut the meat away from the bone, discarding any connective tissue. Allow the meat to sit at room temperature.
6. Cook the Onions and Potatoes: In a large saucier, heat 1 tablespoon of the reserved fat over medium heat. Add the sliced onion and remaining 1 teaspoon of salt. Stir to separate the onion rings and cook for 2-3 minutes. Add the sliced potatoes, a pinch of black pepper, and the reserved liquid. Cover and reduce the heat to low, cooking until the potatoes are fork-tender, about 30 minutes.
7.  Combine and Finish: Add the prepared meat to the pot, cover, and cook for an additional 10 minutes until heated through.
8. Serve: Sprinkle with chopped fresh parsley and serve hot. Enjoy this comforting beef stew with crusty bread or over mashed potatoes!

Recipe Tips:

• Sear the Meat Well: Make sure to brown the short ribs on all sides. This step adds deep, rich flavor to the stew and creates a tasty base for the broth.
• Seal the Foil Tightly: When wrapping the short ribs in foil, ensure there are no gaps. This helps lock in moisture, making the meat tender and juicy.
• Use Heavy-Duty Foil: Regular foil might tear during cooking. Heavy-duty foil is stronger and prevents leaks, keeping all the flavors inside.
• Let the Liquid Chill Fully: When separating the fat from the cooking liquid, allow enough time for it to cool completely. A solid fat cap makes it easy to remove excess fat and keeps the stew from being too greasy.
• Cook Potatoes on Low Heat: When cooking the potatoes, keep the heat low and the lid on tight. This ensures they become soft and absorb all the delicious flavors of the stew.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover beef stew cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
• Freeze: Allow the beef stew to cool completely before placing it in a freezer-safe container or heavy-duty freezer bag. Store it in the freezer for up to 3 months.
• Reheat: Place the beef stew in a microwave-safe bowl, cover loosely with a microwave-safe lid, and heat on medium power in 1-2 minute intervals, stirring in between until thoroughly heated.

Nutrition Facts

• Calories: 401​
• Total Fat: 21g​
• Saturated Fat: 7g​
• Cholesterol: 79mg​
• Sodium: 436mg​
• Potassium: 748mg​
• Total Carbohydrate: 25g​
• Dietary Fiber: 3g​
• Sugars: 3g​
• Protein: 27g

Check out More Recipes:

• Alton Brown Sauerbraten
• Alton Brown Thanksgiving Turkey Pot Pie
• Alton Brown Smoked Turkey Legs
• Alton Brown Turkey Tamales

Alton Brown Good Eats Beef Stew

Author: Hamdi Saidani Cooking Method:Slow-cooking in the oven Cuisine:American Courses:Dinner Recipe Keys: G Good Eats Beef Stew

Difficulty:BeginnerPrep time: 35 minutesCook time:4 hours Rest time:1 hour 30 minutesTotal time:6 hours 5 minutesServings:6 servingsCalories:401 kcal Best Season:Suitable throughout the year

Description

This delicious beef stew by Alton Brown is a hearty, comforting meal that’s perfect for cozy dinners. It’s an easy, slow-cooked dish with tender, melt-in-your-mouth short ribs and flavorful veggies. You can whip it up with simple, everyday ingredients, and it features a rich, savory broth that makes every bite irresistible. Ideal for busy weeknights or lazy Sundays!

Ingredients

• 1/4 cup tomato paste
  
• 1/4 cup apple cider vinegar
  
• 1 1/2 teaspoons Worcestershire sauce
  
• 1 tablespoon paprika
  
• 1 1/2 teaspoons dried herbs, any combination of thyme, oregano, and rosemary
  
• 3 pounds English-cut short ribs
  
• 1 tablespoon plus 1 teaspoon kosher salt, divided
  
• 1 large yellow onion, thinly sliced
  
• 1 pound red potatoes, unpeeled and sliced
  
• Pinch freshly ground black pepper
  
• 1 tablespoon chopped fresh parsley leaves

Instructions

1. Make the Marinade: In a large mixing bowl, whisk together the tomato paste, apple cider vinegar, Worcestershire sauce, paprika, and dried herbs until well combined. Set aside.
2. Season and Sear the Beef: Season the short ribs with 1 tablespoon of kosher salt. Heat a large griddle over medium-high heat. When a drop of water bounces off, sear the meat until browned on all sides. Transfer the meat to the bowl with the marinade and toss to coat.
3. Prepare for Slow Cooking: Wrap the marinated short ribs tightly in heavy-duty aluminum foil. Place the package in a metal pan and put it into a cold oven on the middle rack. Set the oven to 120°C / 250°F and cook for 4 hours
4. Collect and Chill the Liquid: Carefully drain the liquid from the foil pack into a heatproof container. Refrigerate until the fat separates, about 1 hour. Then transfer the container to the freezer until the fat cap solidifies, approximately 1 hour.
   
5. Prepare the Vegetables: While the liquid is cooling, cut the meat away from the bone, discarding any connective tissue. Allow the meat to sit at room temperature.
   
6. Cook the Onions and Potatoes: In a large saucier, heat 1 tablespoon of the reserved fat over medium heat. Add the sliced onion and remaining 1 teaspoon of salt. Stir to separate the onion rings and cook for 2-3 minutes. Add the sliced potatoes, a pinch of black pepper, and the reserved liquid. Cover and reduce the heat to low, cooking until the potatoes are fork-tender, about 30 minutes.
   
7.  Combine and Finish: Add the prepared meat to the pot, cover, and cook for an additional 10 minutes until heated through.
   
8. Serve: Sprinkle with chopped fresh parsley and serve hot. Enjoy this comforting beef stew with crusty bread or over mashed potatoes!

Notes

• Sear the Meat Well: Make sure to brown the short ribs on all sides. This step adds deep, rich flavor to the stew and creates a tasty base for the broth.
• Seal the Foil Tightly: When wrapping the short ribs in foil, ensure there are no gaps. This helps lock in moisture, making the meat tender and juicy.
• Use Heavy-Duty Foil: Regular foil might tear during cooking. Heavy-duty foil is stronger and prevents leaks, keeping all the flavors inside.
• Let the Liquid Chill Fully: When separating the fat from the cooking liquid, allow enough time for it to cool completely. A solid fat cap makes it easy to remove excess fat and keeps the stew from being too greasy.
• Cook Potatoes on Low Heat: When cooking the potatoes, keep the heat low and the lid on tight. This ensures they become soft and absorb all the delicious flavors of the stew.

Keywords:Alton Brown Good Eats Beef Stew

Recipe Ingredients:

• 8 ounces elbow macaroni
• 4 tablespoons unsalted butter, cut into small pats
• 3/4 cup evaporated milk
• 2 large eggs
• 1 teaspoon kosher salt, plus more for cooking the pasta
• 3/4 teaspoon mustard powder
• 1/2 teaspoon hot sauce
• 1/2 teaspoon freshly ground black pepper
• 10 ounces grated sharp cheddar cheese, about 3 1/2 cups

How To Make Stovetop Mac And Cheese?

1. Cook the pasta: Bring a large pot of water to a boil and add 1 tbsp kosher salt. Add the macaroni and cook until al dente, about 8 minutes, then drain.
2. Melt the butter: Return the drained pasta to the pot and stir in the butter until fully melted and evenly coats the pasta.
3. Prepare the sauce mixture: In a separate bowl, whisk together the evaporated milk, eggs, salt, mustard powder, hot sauce, and black pepper until smooth.
4. Combine everything: Pour the sauce mixture into the pasta and stir in the grated cheddar cheese.
5. Melt and thicken: Place the pot over low heat, stirring continuously until the cheese melts and the sauce turns creamy, about 3 minutes.
6. Serve: Enjoy immediately while warm and creamy!

Recipe Tips:

• Use freshly grated cheese: Pre-shredded cheese has additives that prevent it from melting smoothly. Grating your own cheese makes the sauce extra creamy.
• Don’t overheat the sauce: Keep the heat low when mixing the cheese and sauce. High heat can make the eggs scramble and the cheese turn grainy.
• Cook pasta just right: Boil the macaroni until al dente (firm to the bite). Overcooked pasta will turn mushy when mixed with the sauce.
• Whisk the sauce well: Before adding it to the pasta, whisk the milk, eggs, and seasonings until fully combined to prevent lumps in the sauce.
• Serve immediately: This mac and cheese is best fresh and hot. If it sits too long, the sauce thickens. Add a splash of milk when reheating to bring back the creaminess.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover mac and cheese cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheat: Place the mac and cheese in a pot over low heat. Add a splash of milk and stir constantly for 3–5 minutes until the sauce is smooth and creamy again.

Nutrition Facts:

• Calories: 368
• Total Fat: 29g
• Saturated Fat: 16g
• Cholesterol: 125mg
• Sodium: 537mg
• Potassium: Not specified
• Total Carbohydrate: 16g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 17g

Check out More Recipes:

• Alton Brown Baked Macaroni And Cheese
• Alton Brown Fried Mac And Cheese
• Alton Brown Turkey Re-Hash: Reloaded
• Alton Brown The Once And Future Beans

Alton Brown Stovetop Mac And Cheese

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:American Courses:Dinner Recipe Keys: A Alton Brown Stovetop Mac And Cheese

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesServings: 4 minutesCalories:368 kcal

Description

This delicious and creamy stovetop mac and cheese from Alton Brown is the perfect quick and easy comfort meal. Made with simple pantry staples, it’s rich, cheesy, and ready in just 15 minutes. The best part? No baking required! Customize it with your favorite cheese or a dash of spice for extra flavor.

Ingredients

• 8 ounces elbow macaroni
• 4 tablespoons unsalted butter, cut into small pats
• 3/4 cup evaporated milk
• 2 large eggs
• 1 teaspoon kosher salt, plus more for cooking the pasta
• 3/4 teaspoon mustard powder
• 1/2 teaspoon hot sauce
• 1/2 teaspoon freshly ground black pepper
• 10 ounces grated sharp cheddar cheese, about 3 1/2 cups

Instructions

1. Cook the pasta: Bring a large pot of water to a boil and add 1 tbsp kosher salt. Add the macaroni and cook until al dente, about 8 minutes, then drain.
2. Melt the butter: Return the drained pasta to the pot and stir in the butter until fully melted and evenly coats the pasta.
3. Prepare the sauce mixture: In a separate bowl, whisk together the evaporated milk, eggs, salt, mustard powder, hot sauce, and black pepper until smooth.
4. Combine everything: Pour the sauce mixture into the pasta and stir in the grated cheddar cheese.
5. Melt and thicken: Place the pot over low heat, stirring continuously until the cheese melts and the sauce turns creamy, about 3 minutes.
6. Serve: Enjoy immediately while warm and creamy!

Notes

• Use freshly grated cheese: Pre-shredded cheese has additives that prevent it from melting smoothly. Grating your own cheese makes the sauce extra creamy.
• Don’t overheat the sauce: Keep the heat low when mixing the cheese and sauce. High heat can make the eggs scramble and the cheese turn grainy.
• Cook pasta just right: Boil the macaroni until al dente (firm to the bite). Overcooked pasta will turn mushy when mixed with the sauce.
• Whisk the sauce well: Before adding it to the pasta, whisk the milk, eggs, and seasonings until fully combined to prevent lumps in the sauce.
• Serve immediately: This mac and cheese is best fresh and hot. If it sits too long, the sauce thickens. Add a splash of milk when reheating to bring back the creaminess.

Keywords:Alton Brown Stovetop Mac And Cheese

Recipe Ingredients:

• 8 ounces elbow macaroni
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon ground mustard
• 1 teaspoon smoked or regular paprika
• 3 cups half and half
• 4 ounces sharp cheddar cheese, grated
• 5 ounces Monterey jack cheese, grated
• 1/2 teaspoon freshly ground black pepper

TOPPING

• 3 ounces Monterey jack cheese, grated
• 3 tablespoons unsalted butter, melted
• 1 cup panko breadcrumbs

How To Make Baked Macaroni And Cheese?

1. Preheat & Prepare: Preheat the oven to 175ºC / 350ºF. Grease a 4-quart (3.8L) casserole or soufflé dish and set it aside.
2. Cook the Pasta: In a large 4-quart (3.8L) pot, add the macaroni and 1 tbsp of kosher salt. Barely cover with cold water and bring to a boil over high heat, stirring occasionally. Cook until al dente (firm to the bite but not mushy), about 9-10 minutes. Drain but do not rinse.
3. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 3 minutes, stirring occasionally, until the mixture is a pale blond color. Add the mustard and paprika, whisking until aromatic (about 1 minute).
4. Thicken the Sauce: Gradually whisk in the half and half, increasing the heat to medium-high. Cook, whisking frequently, until slightly thickened, about 7-8 minutes. Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, remaining salt, and black pepper.
5. Assemble & Bake: Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated. Transfer the mixture to the prepared casserole dish.
6. Add the Topping: Sprinkle the remaining Monterey Jack cheese over the macaroni. In a separate bowl, mix the panko breadcrumbs with the melted butter, then evenly distribute over the top.
7. Bake & Serve: Bake for 15-20 minutes, until golden and crispy on top but not dried out. Let cool for 5 minutes before serving.

Recipe Tips:

• Don’t Overcook the Pasta: Cook the macaroni just until al dente (firm to the bite). Overcooked pasta will become mushy when baked.
• Warm the Half and Half First: Heating the half and half before adding it to the roux helps create a smooth, lump-free sauce faster.
• Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. For the best creamy sauce, grate fresh cheese.
• Mix the Cheese for More Flavor: Using only cheddar can make the sauce oily. A mix of cheddar and Monterey Jack (or your favorite melting cheese) gives a creamier texture and better taste.
• Toast the Breadcrumbs First: If you love an extra crispy topping, toast the panko breadcrumbs in butter before adding them. This ensures they get golden and crunchy while baking.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover baked macaroni and cheese cool to room temperature. Transfer it to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the fridge for up to 4 days.
• Freeze: Cool completely, then transfer to a freezer-safe container or wrap tightly with plastic wrap and foil. Freeze for up to 3 months.
• Reheat: Transfer a portion to a microwave-safe dish and cover it loosely. Heat on medium power in 30-second intervals, stirring between each, until hot. Add a splash of milk to keep it creamy.

Nutrition Facts:

• Calories: 364.8
• Total Fat: 15.3 g
• Saturated Fat: 9.1 g
• Cholesterol: 67.9 mg
• Sodium: 563.4 mg
• Potassium: 38.4 mg
• Total Carbohydrate: 39.3 g
• Dietary Fiber: 4.9 g
• Sugars: 5.1 g
• Protein: 19.2 g

Check out More Recipes:

• Alton Brown Black Beans/Brown Rice
• Alton Brown The Once And Future Beans
• Alton Brown Red Beans And Rice
• Alton Brown Turkey Re-Hash: Reloaded

Alton Brown Baked Macaroni And Cheese

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: A Alton Brown Baked Macaroni And Cheese

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesTotal time:1 hour 5 minutesServings: 8 minutesCalories:365 kcal

Description

This delicious baked mac and cheese by Alton Brown is the perfect comfort food—creamy, cheesy, and topped with a crispy panko crust. It’s a quick and easy dish that’s great for family dinners or gatherings. Made with simple ingredients, you can mix and match cheeses to suit your taste. A warm, satisfying meal in just 30 minutes!

Ingredients

• 8 ounces elbow macaroni
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon ground mustard
• 1 teaspoon smoked or regular paprika
• 3 cups half and half
• 4 ounces sharp cheddar cheese, grated
• 5 ounces Monterey jack cheese, grated
• 1/2 teaspoon freshly ground black pepper

TOPPING

• 3 ounces Monterey jack cheese, grated
• 3 tablespoons unsalted butter, melted
• 1 cup panko breadcrumbs

Instructions

1. Preheat & Prepare: Preheat the oven to 175ºC / 350ºF. Grease a 4-quart (3.8L) casserole or soufflé dish and set it aside.
2. Cook the Pasta: In a large 4-quart (3.8L) pot, add the macaroni and 1 tbsp of kosher salt. Barely cover with cold water and bring to a boil over high heat, stirring occasionally. Cook until al dente (firm to the bite but not mushy), about 9-10 minutes. Drain but do not rinse.
3. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 3 minutes, stirring occasionally, until the mixture is a pale blond color. Add the mustard and paprika, whisking until aromatic (about 1 minute).
4. Thicken the Sauce: Gradually whisk in the half and half, increasing the heat to medium-high. Cook, whisking frequently, until slightly thickened, about 7-8 minutes. Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, remaining salt, and black pepper.
5. Assemble & Bake: Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated. Transfer the mixture to the prepared casserole dish.
6. Add the Topping: Sprinkle the remaining Monterey Jack cheese over the macaroni. In a separate bowl, mix the panko breadcrumbs with the melted butter, then evenly distribute over the top.
7. Bake & Serve: Bake for 15-20 minutes, until golden and crispy on top but not dried out. Let cool for 5 minutes before serving.

Notes

• Don’t Overcook the Pasta: Cook the macaroni just until al dente (firm to the bite). Overcooked pasta will become mushy when baked.
• Warm the Half and Half First: Heating the half and half before adding it to the roux helps create a smooth, lump-free sauce faster.
• Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. For the best creamy sauce, grate fresh cheese.
• Mix the Cheese for More Flavor: Using only cheddar can make the sauce oily. A mix of cheddar and Monterey Jack (or your favorite melting cheese) gives a creamier texture and better taste.
• Toast the Breadcrumbs First: If you love an extra crispy topping, toast the panko breadcrumbs in butter before adding them. This ensures they get golden and crunchy while baking.

Keywords:Alton Brown Baked Macaroni And Cheese