Recipe Ingredients:

• 3 cups shelled and skinned roasted peanuts
• 1 teaspoon kosher salt
• 1 1/2 teaspoons honey
• 1 1/2 tablespoons peanut oil

How To Make Homemade Peanut Butter?

1. Blend the Base : Combine the peanuts, salt, and honey in a food processor. Process for 1 minute.
2. Add the Oil : Scrape down the sides of the bowl, then continue processing while slowly drizzling in the peanut oil.
3.  Process Until Smooth : Keep processing until the mixture is creamy and smooth, about 1 1/2 to 2 minutes.
4.  Store : Transfer the peanut butter to an airtight container and refrigerate for up to 2 months.

Recipe Tips:

• Use Fresh Peanuts : Freshly roasted peanuts give the best flavor. Avoid stale or rancid nuts.
• Adjust Consistency : For thicker peanut butter, reduce the oil; for a creamier texture, add a bit more oil.
• Customize Sweetness : Adjust the honey to your taste or substitute with maple syrup for a different flavor.
• Scrape the Bowl : Regularly scrape down the sides of the food processor to ensure even blending.
• Experiment with Add-Ins : Try adding cinnamon, cocoa powder, or a pinch of chili for a unique twist.

How To Store Leftovers?

• Refrigerate : Let the peanut butter cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 2 months.
• Freeze : Spoon the peanut butter into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before using. Stir well to recombine any separated oils.

Nutrition Facts

• Calories: 90
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 50mg
• Potassium: 90mg
• Total Carbohydrate: 3g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 4g

Check out More Recipes:

• Alton Brown Creamed Corn Cornbread
• Alton Brown All-Corn Cornbread
• Alton Brown New Year’s Southern Style: The Cornbread

Alton Brown Homemade Peanut Butter

Author: Hamdi Saidani Cooking Method:No-Cook Cuisine:American Courses:Snack Recipe Keys: A Alton Brown Homemade Peanut Butter

Difficulty:BeginnerPrep time: 5 minutesCook time: minutesTotal time: 5 minutesServings: 24 minutesCalories:90 kcal

Description

This easy homemade peanut butter recipe by Alton Brown is creamy, quick, and packed with flavor! Perfect for a nutritious snack or a quick breakfast spread, it’s made with simple ingredients like roasted peanuts, honey, and a touch of salt. Customize it to your taste—smooth or chunky, sweet or salty—it’s all up to you!

Ingredients

• 3 cups shelled and skinned roasted peanuts
• 1 teaspoon kosher salt
• 1 1/2 teaspoons honey
• 1 1/2 tablespoons peanut oil

Instructions

1. Blend the Base : Combine the peanuts, salt, and honey in a food processor. Process for 1 minute.
2. Add the Oil : Scrape down the sides of the bowl, then continue processing while slowly drizzling in the peanut oil.
3.  Process Until Smooth : Keep processing until the mixture is creamy and smooth, about 1 1/2 to 2 minutes.
4.  Store : Transfer the peanut butter to an airtight container and refrigerate for up to 2 months.

Notes

• Use Fresh Peanuts : Freshly roasted peanuts give the best flavor. Avoid stale or rancid nuts.
• Adjust Consistency : For thicker peanut butter, reduce the oil; for a creamier texture, add a bit more oil.
• Customize Sweetness : Adjust the honey to your taste or substitute with maple syrup for a different flavor.
• Scrape the Bowl : Regularly scrape down the sides of the food processor to ensure even blending.
• Experiment with Add-Ins : Try adding cinnamon, cocoa powder, or a pinch of chili for a unique twist.

Keywords:Alton Brown Homemade Peanut Butter

Recipe Ingredients:

• 4 tbsp dark brown sugar
• 4 tbsp smoked paprika can substitute regular paprika
• 2 tbsp coarse salt
• 1 tbsp ground black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp cayenne pepper

How To Make Dry Rub?

1. Mix the spices: In a bowl, combine all the ingredients and mix thoroughly. Alternatively, place them in a jar with a tight-fitting lid and shake well.
2. Store the rub: Use immediately or store in an airtight container for up to 6 months. For the best freshness, keep it in a zip-lock freezer bag, removing as much air as possible before sealing.
3. Apply to meat: Spread the dry rub onto a rimmed baking sheet or a large bowl. Add your meat of choice and generously coat every surface, massaging the rub into all crevices for maximum flavor.

Recipe Tips

• Use fresh spices: Spices lose their potency over time. For the best flavor, use fresh paprika, cumin, and coriander.
• Adjust the heat: If you love spice, add extra cayenne pepper. For a milder version, reduce it or leave it out.
• Pat the meat dry: Before applying the rub, make sure the meat is dry to help the spices stick better.
• Let it rest: After rubbing the meat, let it sit for at least 30 minutes (or overnight) to absorb maximum flavor.
• Store properly: Keep the rub in an airtight container in a cool, dark place to maintain freshness for up to 6 months.

How To Store Leftovers?

• Refrigerate: No need to refrigerate dry rub. Store it in an airtight container in a cool, dry place for up to 6 months.
• Freeze: For longer storage, place the rub in a zip-lock bag, remove as much air as possible, and freeze for up to 1 year.

Nutrition Facts

• Calories: 330kcal
• Carbohydrates: 77g
• Protein: 7g
• Fat: 5g
• Saturated Fat: 1g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 1g
• Sodium: 590mg
• Potassium: 994mg
• Fiber: 14g
• Sugar: 50g
• Vitamin A: 14682IU
• Vitamin C: 3mg
• Calcium: 186mg
• Iron: 9mg

Check out More Recipes:

• Alton Brown Dill Pickles
• Alton Brown Good Eats Meatloaf
• Alton Brown Deep-Fried Turkey
• Alton Brown Traditional Roast Turkey

Alton Brown Dry Rub

Author: Hamdi Saidani Cuisine:American Courses:Side Dishes Recipe Keys: D Dry Rub

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: minutesTotal time: 20 minutesServings:6 servingsCalories:330 kcal Best Season:Suitable throughout the year

Description

This easy and flavorful dry rub is perfect for adding a smoky, slightly sweet kick to your favorite meats. Whether you’re grilling, roasting, or slow-cooking, this spice blend brings out rich flavors with simple pantry staples. You can adjust the heat level to your taste, making it a versatile go-to seasoning for any dish!

Ingredients

• 4 tbsp dark brown sugar
  
• 4 tbsp smoked paprika can substitute regular paprika
  
• 2 tbsp coarse salt
  
• 1 tbsp ground black pepper
  
• 2 tsp garlic powder
  
• 2 tsp onion powder
  
• 1 tsp cumin
  
• 1 tsp ground coriander
  
• 1 tsp cayenne pepper

Instructions

1. Mix the spices: In a bowl, combine all the ingredients and mix thoroughly. Alternatively, place them in a jar with a tight-fitting lid and shake well.
   
2. Store the rub: Use immediately or store in an airtight container for up to 6 months. For the best freshness, keep it in a zip-lock freezer bag, removing as much air as possible before sealing.
   
3. Apply to meat: Spread the dry rub onto a rimmed baking sheet or a large bowl. Add your meat of choice and generously coat every surface, massaging the rub into all crevices for maximum flavor.

Notes

• Use fresh spices: Spices lose their potency over time. For the best flavor, use fresh paprika, cumin, and coriander.
  Adjust the heat: If you love spice, add extra cayenne pepper. For a milder version, reduce it or leave it out.
  Pat the meat dry: Before applying the rub, make sure the meat is dry to help the spices stick better.
  Let it rest: After rubbing the meat, let it sit for at least 30 minutes (or overnight) to absorb maximum flavor.
  Store properly: Keep the rub in an airtight container in a cool, dark place to maintain freshness for up to 6 months.

Keywords:Alton Brown Dry Rub

Recipe Ingredients:

• 1/2 cup pickling salt
• 1 gallon filtered water
• 3 pounds pickling cucumbers, 4 to 6 inches long
• 1 tablespoon black peppercorns
• 1 tablespoon red pepper flakes
• 2 cloves garlic, crushed
• 1 teaspoon dill seed
• 1 large bunch dill

How To Make Dill Pickles?

1.  Make the Brine: In a large pitcher, mix the pickling salt and filtered water until fully dissolved.
2. Prepare the Cucumbers: Rinse the cucumbers thoroughly and trim off the blossom end (this helps keep them crisp).
3. Layer the Aromatics: In a 1-gallon (3.8L) crock or large glass jar, add the black peppercorns, red pepper flakes, crushed garlic, dill seed, and fresh dill.
4. Add the Cucumbers & Brine: Place the cucumbers on top of the aromatics in the crock. Pour the brine over the cucumbers, ensuring they are completely submerged.
5. Weigh Down the Pickles: Fill a 1-gallon (3.8L) zip-top plastic bag with water, seal it, and place it on top of the cucumbers to keep them fully submerged.
6. Start Fermentation (Days 1-3): Store the crock in a cool, dry place for 3 days. Check for bubbles rising to the surface—this means fermentation has begun.
7. Daily Checks (Days 4-7): Check the pickles each day, skimming off any scum that forms on the surface. If any scum appears on the plastic bag, rinse it off and return it to the crock.
8. When Are They Ready? Fermentation is complete when the pickles taste sour and bubbles stop rising (around 6-7 days).
9. 9. Refrigeration & Storage: Once fermentation is complete, cover the crock loosely and refrigerate for 3 more days. Continue skimming if needed. The pickles can be stored in the fridge for up to 2 months. If they become soft or develop an off odor, discard them.

Recipe Tips:

• Use the Right Cucumbers: Pickling cucumbers (like Kirby or gherkins) work best because they stay crisp during fermentation. Avoid using regular salad cucumbers, as they can turn soft.
• Trim the Blossom End: The blossom end of cucumbers contains enzymes that can cause soft pickles. Always cut off about ¼ inch from that end before pickling.
• Keep Everything Submerged: Cucumbers must stay under the brine at all times to prevent mold. Weigh them down with a water-filled bag or fermentation weights.
• Watch for Bubbles: Bubbles mean fermentation is happening! If you see them after 3 days, you’re on the right track. If not, your temperature may be too cold.
• Skim the Scum Daily: If foam or white film forms on top, skim it off. This helps keep the brine clear and prevents spoilage.

How To Store Leftovers?

Let the pickles cool to room temperature after fermentation. Then, transfer them (along with their brine) into clean glass jars with tight-fitting lids. Store in the fridge for up to 2 months, checking regularly for any signs of spoilage.

Nutrition Facts

• Calories: 5​
• Total Fat: 0g​
• Saturated Fat: 0g​
• Cholesterol: 0mg​m
• Sodium: 283mg​
• Potassium: 46mg​
• Total Carbohydrate: 1g​
• Dietary Fiber: 0g​
• Sugars: 0g​
• Protein: 0g​

Check out More Recipes:

• Alton Brown All-Corn Cornbread
• Alton Brown New Year’s Southern Style: The Cornbread
• Alton Brown Green Bean Casserole

Alton Brown Dill Pickles

Author: Hamdi Saidani Cooking Method:No-Cook Cuisine:American Courses:​Side Recipe Keys: A Alton Brown Dill Pickles

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesTotal time: 15 minutesServings: 30 minutesCalories:5 kcal

Description

This easy homemade dill pickle recipe is perfect for anyone who loves crunchy, tangy pickles without the added preservatives. With just a few simple ingredients, you can make classic fermented pickles right at home. The best part? They get better with time, and you can adjust the spice level to your taste!

Ingredients

• 1/2 cup pickling salt
• 1 gallon filtered water
• 3 pounds pickling cucumbers, 4 to 6 inches long
• 1 tablespoon black peppercorns
• 1 tablespoon red pepper flakes
• 2 cloves garlic, crushed
• 1 teaspoon dill seed
• 1 large bunch dill

Instructions

1.  Make the Brine: In a large pitcher, mix the pickling salt and filtered water until fully dissolved.
2. Prepare the Cucumbers: Rinse the cucumbers thoroughly and trim off the blossom end (this helps keep them crisp).
3. Layer the Aromatics: In a 1-gallon (3.8L) crock or large glass jar, add the black peppercorns, red pepper flakes, crushed garlic, dill seed, and fresh dill.
4. Add the Cucumbers & Brine: Place the cucumbers on top of the aromatics in the crock. Pour the brine over the cucumbers, ensuring they are completely submerged.
5. Weigh Down the Pickles: Fill a 1-gallon (3.8L) zip-top plastic bag with water, seal it, and place it on top of the cucumbers to keep them fully submerged.
6. Start Fermentation (Days 1-3): Store the crock in a cool, dry place for 3 days. Check for bubbles rising to the surface—this means fermentation has begun.
7. Daily Checks (Days 4-7): Check the pickles each day, skimming off any scum that forms on the surface. If any scum appears on the plastic bag, rinse it off and return it to the crock.
8. When Are They Ready? Fermentation is complete when the pickles taste sour and bubbles stop rising (around 6-7 days).
9. 9. Refrigeration & Storage: Once fermentation is complete, cover the crock loosely and refrigerate for 3 more days. Continue skimming if needed. The pickles can be stored in the fridge for up to 2 months. If they become soft or develop an off odor, discard them.

Notes

• Use the Right Cucumbers: Pickling cucumbers (like Kirby or gherkins) work best because they stay crisp during fermentation. Avoid using regular salad cucumbers, as they can turn soft.
• Trim the Blossom End: The blossom end of cucumbers contains enzymes that can cause soft pickles. Always cut off about ¼ inch from that end before pickling.
• Keep Everything Submerged: Cucumbers must stay under the brine at all times to prevent mold. Weigh them down with a water-filled bag or fermentation weights.
• Watch for Bubbles: Bubbles mean fermentation is happening! If you see them after 3 days, you’re on the right track. If not, your temperature may be too cold.
• Skim the Scum Daily: If foam or white film forms on top, skim it off. This helps keep the brine clear and prevents spoilage.

Keywords:Alton Brown Dill Pickles

Recipe Ingredients

• 1 cup white cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 tablespoon kosher salt
• 2 large eggs
• 1/3 cup vegetable oil, plus more for oiling the pan
• 1 1/4 cups low-fat buttermilk

How To Make Alton Brown New Year’s Southern Style: The Cornbread

1. Preheat the oven & prepare the skillet: Heat the oven to 200°C | 400°F, placing a rack in the middle. Coat the inside of an 8-inch or 9-inch (20cm–23cm) cast iron skillet with about 2 teaspoons of oil, wiping out the excess with a paper towel. Place the skillet in the oven for 30 minutes to heat up.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Mix the wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and buttermilk until smooth.
4. Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold with a silicone spatula until just combined—do not overmix!
5. Bake the cornbread: Carefully remove the hot skillet from the oven and immediately pour in the batter, smoothing the top with a spatula. Bake for 25 minutes, or until the top is golden brown and the center reaches an internal temperature of 93°C–96°C | 200°F–205°F.
6. Cool & serve: Let the cornbread cool in the pan for 5 minutes before turning it out onto a cutting board. Slice with a serrated knife and serve warm with plenty of quality butter.

Recipe Tips

• Preheat the skillet: Heating your cast iron skillet in the oven before adding the batter ensures a crispy, golden crust.​
• Use fresh ingredients: Ensure your baking powder and cornmeal are fresh for optimal rise and flavor.​
• Don’t overmix: Gently fold wet and dry ingredients until just combined to keep the cornbread tender.​
• Test for doneness: Use an instant-read thermometer; the internal temperature should be between 200°F–205°F (93°C–96°C).​
• Let it rest: Allow the cornbread to cool for 5 minutes before slicing to maintain its structure.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cornbread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container before storing in the refrigerator. Consume within 3–4 days.​
• Freeze: After cooling, wrap the cornbread tightly in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight or let it sit at room temperature for a few hours.
• Reheat: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil, then place the cornbread slice in the skillet. Cook for 2–3 minutes per side, or until warmed through and slightly crispy.

Nutrition Facts:

• Calories: 210​
• Total Fat: 10g​
• Saturated Fat: 1.5g​
• Cholesterol: 35mg​
• Sodium: 400mg​
• Potassium: 80mg​
• Total Carbohydrate: 26g​
• Dietary Fiber: 1g​
• Sugars: 5g​
• Protein: 4g

Check out More Recipes:

• Alton Brown All-Corn Cornbread
• Alton Brown Creamed Corn Cornbread
• Alton Brown The Baked Potato
• Alton Brown Baked Brown Rice

Alton Brown New Year’s Southern Style: The Cornbread

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Side Dishes Recipe Keys: N New Year’s Southern Style: The Cornbread

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 40 minutesServings:8 servingsCalories:300 kcal Best Season:Summer

Description

​This delicious Southern-style cornbread is a quick and simple recipe that yields a moist, tender crumb with a golden, crispy crust. By combining common pantry ingredients like cornmeal, flour, and buttermilk, you can whip up this versatile bread in no time. Perfect as a side for hearty stews or enjoyed on its own with a pat of butter.​

Ingredients

• 1 cup white cornmeal
  
• 1 cup all-purpose flour
  
• 1/4 cup sugar
  
• 1 tablespoon baking powder
  
• 1 tablespoon kosher salt
  
• 2 large eggs
  
• 1/3 cup vegetable oil, plus more for oiling the pan
  
• 1 1/4 cups low-fat buttermilk

Instructions

1. Preheat the oven & prepare the skillet: Heat the oven to 200°C | 400°F, placing a rack in the middle. Coat the inside of an 8-inch or 9-inch (20cm–23cm) cast iron skillet with about 2 teaspoons of oil, wiping out the excess with a paper towel. Place the skillet in the oven for 30 minutes to heat up.
   
2. Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
   
3. Mix the wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and buttermilk until smooth.
   
4. Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold with a silicone spatula until just combined—do not overmix!
   
5. Bake the cornbread: Carefully remove the hot skillet from the oven and immediately pour in the batter, smoothing the top with a spatula. Bake for 25 minutes, or until the top is golden brown and the center reaches an internal temperature of 93°C–96°C | 200°F–205°F.
   
6. Cool & serve: Let the cornbread cool in the pan for 5 minutes before turning it out onto a cutting board. Slice with a serrated knife and serve warm with plenty of quality butter.

Notes

• Preheat the skillet: Heating your cast iron skillet in the oven before adding the batter ensures a crispy, golden crust.​
  Use fresh ingredients: Ensure your baking powder and cornmeal are fresh for optimal rise and flavor.​
  Don’t overmix: Gently fold wet and dry ingredients until just combined to keep the cornbread tender.​
  Test for doneness: Use an instant-read thermometer; the internal temperature should be between 200°F–205°F (93°C–96°C).​
  Let it rest: Allow the cornbread to cool for 5 minutes before slicing to maintain its structure.

Keywords:Alton Brown New Year’s Southern Style: The Cornbread

Recipe Ingredients

• 1/2 cup plus 1 tablespoon stone-ground white hominy grits
• 1 1/2 cups plus 1 1/2 tablespoons stone-ground yellow cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 2 1/2 cups low-fat buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, cubed

How To Make Alton Brown All-Corn Cornbread

1. Preheat the oven & heat the skillet: Adjust an oven rack to the lower-middle position and place a 10-inch (25cm) cast iron skillet on the rack. Set the oven to 230°C (450°F).
2. Grind the grits: Blend the grits on high speed for 30 seconds in a blender until finely ground. Transfer to a large bowl and mix with the cornmeal, baking powder, salt, and baking soda.
3. Mix the wet ingredients: In a separate bowl, whisk together the buttermilk and eggs until well combined.
4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until smooth. Let the batter rest for 5 minutes.
5. Melt the butter & prepare the skillet: Carefully pull out the hot skillet from the oven and swirl the cubed butter around until fully melted, ensuring the bottom and sides are well-greased.
6. Bake the cornbread: Pour the batter into the skillet and gently jiggle it to distribute evenly. Bake for 25 minutes, or until golden brown and springy to the touch. An instant-read thermometer should read 93–96°C (200–205°F) in the center.
7. Cool & serve: Remove from the oven and let it cool for at least 10 minutes before slicing. Enjoy warm with butter and a glass of buttermilk!

Recipe Tips

• Use fresh, stone-ground cornmeal: Freshly ground cornmeal provides better flavor and texture. If possible, purchase from a local mill or store it in the freezer to maintain freshness.
• Preheat the cast iron skillet: Heating the skillet in the oven ensures a crispy crust. Be cautious when handling the hot skillet.​
• Don’t overmix the batter: Mix the wet and dry ingredients until just combined. Overmixing can result in a tough cornbread.​
• Let the batter rest: Allowing the batter to sit for 5 minutes before baking helps hydrate the cornmeal, leading to a moist crumb.​
• Check for doneness with a thermometer: An instant-read thermometer should read 200–205°F (93–96°C) in the center to ensure the cornbread is fully baked.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cornbread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 1 week.​
• Freeze: After cooling, wrap the cornbread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, transfer the cornbread to the refrigerator overnight.
• Reheat: Heat a skillet over low heat. Add a small amount of butter or oil. Place the cornbread slice in the skillet and cover. Warm for 2–3 minutes on each side or until heated through.

Nutrition Facts

• Calories: 210​
• Total Fat: 8g​
• Saturated Fat: 3g​
• Cholesterol: 50mg​
• Sodium: 400mg​
• Potassium: 150mg​
• Total Carbohydrate: 30g​
• Dietary Fiber: 2g​
• Sugars: 2g​
• Protein: 5g

Check out More Recipes:

• Alton Brown Creamed Corn Cornbread
• Alton Brown Savory Cheesecake
• Alton Brown Baked Brown Rice

Alton Brown All-Corn Cornbread

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Side Dishes Recipe Keys: A All-Corn Cornbread

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 55 minutesServings:8 servingsCalories:210 kcal Best Season:Suitable throughout the year

Description

This delicious cornbread combines stone-ground white hominy grits and yellow cornmeal for a rich, authentic flavor. It’s a quick and simple recipe that yields a tender crumb with a crispy golden crust, perfect for any meal. Using common pantry ingredients, you can easily whip up this Southern classic in no time.​

Ingredients

• 1/2 cup plus 1 tablespoon stone-ground white hominy grits
  
• 1 1/2 cups plus 1 1/2 tablespoons stone-ground yellow cornmeal
  
• 2 teaspoons baking powder
  
• 1 1/2 teaspoons kosher salt
  
• 1/2 teaspoon baking soda
  
• 2 1/2 cups low-fat buttermilk
  
• 2 large eggs
• 3 tablespoons unsalted butter, cubed

Instructions

1. Preheat the oven & heat the skillet: Adjust an oven rack to the lower-middle position and place a 10-inch (25cm) cast iron skillet on the rack. Set the oven to 230°C (450°F).
   
2. Grind the grits: Blend the grits on high speed for 30 seconds in a blender until finely ground. Transfer to a large bowl and mix with the cornmeal, baking powder, salt, and baking soda.
   
3. Mix the wet ingredients: In a separate bowl, whisk together the buttermilk and eggs until well combined.
   
4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until smooth. Let the batter rest for 5 minutes.
   
5. Melt the butter & prepare the skillet: Carefully pull out the hot skillet from the oven and swirl the cubed butter around until fully melted, ensuring the bottom and sides are well-greased.
   
6. Bake the cornbread: Pour the batter into the skillet and gently jiggle it to distribute evenly. Bake for 25 minutes, or until golden brown and springy to the touch. An instant-read thermometer should read 93–96°C (200–205°F) in the center.
   
7. Cool & serve: Remove from the oven and let it cool for at least 10 minutes before slicing. Enjoy warm with butter and a glass of buttermilk!

Notes

• Use fresh, stone-ground cornmeal: Freshly ground cornmeal provides better flavor and texture. If possible, purchase from a local mill or store it in the freezer to maintain freshness.
  Preheat the cast iron skillet: Heating the skillet in the oven ensures a crispy crust. Be cautious when handling the hot skillet.​
  Don’t overmix the batter: Mix the wet and dry ingredients until just combined. Overmixing can result in a tough cornbread.​
  Let the batter rest: Allowing the batter to sit for 5 minutes before baking helps hydrate the cornmeal, leading to a moist crumb.​
  Check for doneness with a thermometer: An instant-read thermometer should read 200–205°F (93–96°C) in the center to ensure the cornbread is fully baked.

Keywords:Alton Brown All-Corn Cornbread

Recipe Ingredients:

• 2 cups stone-ground cornmeal
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 large eggs
• 1 cup creamed corn
• 2 tablespoons canola oil

How To Make Creamed Corn Cornbread?

1. Preheat the oven: Set your oven to 220°C / 425°F and place a 25cm / 10-inch cast-iron skillet inside to heat up.
2. Mix the dry ingredients: In a bowl, whisk together the cornmeal, salt, sugar, baking powder, and baking soda until well combined.
3. Prepare the wet ingredients: In a separate large bowl, whisk the buttermilk, eggs, and creamed corn until smooth.
4. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. If the batter is too thick to pour, add a little extra buttermilk.
5. Heat the skillet: Remove the hot cast-iron skillet from the oven and swirl in the canola oil to coat the bottom.
6. Bake the cornbread: Pour the batter into the hot skillet and bake for about 20 minutes, or until golden brown and springy to the touch.
7. Serve and enjoy: Let cool slightly before slicing. Serve warm with butter, honey, or your favorite spread!

Recipe Tips:

• Use stone-ground cornmeal: It provides a more textured and flavorful cornbread.
• Preheat the skillet: Heating the cast-iron skillet in the oven ensures a crispy crust.
• Combine wet and dry ingredients gently: Overmixing can lead to a tough texture; stir until just combined.​
• Check doneness with a toothpick: Insert it into the center; if it comes out clean, the cornbread is ready.​
• Let it rest before serving: Allowing the cornbread to cool slightly helps it set and makes slicing easier

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cornbread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container before refrigerating.​
• Freeze: After cooling, wrap the cornbread securely in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, transfer it to the refrigerator overnight.
• Reheat: Heat a non-stick skillet over medium heat. Add a small amount of butter and warm the cornbread slice for 2-3 minutes per side until heated and slightly crispy.

Nutrition Facts

• Calories: 244.6​
• Total Fat: 7.4 g​
• Saturated Fat: 0.6 g​
• Cholesterol: 23.6 mg​
• Sodium: 556.4 mg​
• Potassium: 21.9 mg​
• Total Carbohydrate: 40.6 g​
• Dietary Fiber: 2.0 g​
• Sugars: 11.0 g​
• Protein: 4.6 g

Check out More Recipes:

• Alton Brown Savory Cheesecake
• Alton Brown Just Cranberry Sauce
• Alton Brown Savory Shortbread Cookies

Alton Brown Creamed Corn Cornbread

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Side Dishes Recipe Keys: C Creamed Corn Cornbread

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:8 servingsCalories:244.6 kcal Best Season:Suitable throughout the year

Description

This delicious cornbread is quick to prepare and features a moist, tender crumb thanks to the addition of creamed corn. It’s a versatile side dish that pairs well with various meals and can be made using common pantry ingredients.

Ingredients

• 2 cups stone-ground cornmeal
  
• 1 teaspoon kosher salt
  
• 1 tablespoon sugar
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1 cup buttermilk
  
• 2 large eggs
  
• 1 cup creamed corn
  
• 2 tablespoons canola oil

Instructions

1. Preheat the oven: Set your oven to 220°C / 425°F and place a 25cm / 10-inch cast-iron skillet inside to heat up.
   
2. Mix the dry ingredients: In a bowl, whisk together the cornmeal, salt, sugar, baking powder, and baking soda until well combined.
   
3. Prepare the wet ingredients: In a separate large bowl, whisk the buttermilk, eggs, and creamed corn until smooth.
   
4. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. If the batter is too thick to pour, add a little extra buttermilk.
   
5. Heat the skillet: Remove the hot cast-iron skillet from the oven and swirl in the canola oil to coat the bottom.
   
6. Bake the cornbread: Pour the batter into the hot skillet and bake for about 20 minutes, or until golden brown and springy to the touch.
   
7. Serve and enjoy: Let cool slightly before slicing. Serve warm with butter, honey, or your favorite spread!

Notes

• Use stone-ground cornmeal: It provides a more textured and flavorful cornbread.
  Preheat the skillet: Heating the cast-iron skillet in the oven ensures a crispy crust.
  Combine wet and dry ingredients gently: Overmixing can lead to a tough texture; stir until just combined.​
  Check doneness with a toothpick: Insert it into the center; if it comes out clean, the cornbread is ready.​
  Let it rest before serving: Allowing the cornbread to cool slightly helps it set and makes slicing easier

Keywords:Alton Brown Creamed Corn Cornbread

Recipe Ingredients:

• 6 tablespoons unsalted butter, melted
• 1 large egg white
• 1 1/2 cups crushed plain bagel chips
• 2 tablespoons capers, drained
• 3 (8-ounce) blocks cream cheese, at room temperature
• 3 tablespoons cornstarch
• 1 teaspoon kosher salt
• 4 ounces sour cream
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 6 ounces hot smoked salmon or trout, flaked
• 1/3 cup chopped chives, plus extra for serving

How To Make Savory Cheesecake?

1. Prep the Pan & Oven: Preheat the oven to 175°C / 350°F and place a rack in the middle position. Grease a 23cm x 7.5cm (9-inch x 3-inch) cake pan with non-stick spray. Cut a circle of parchment paper to fit the bottom of the pan, place it inside, and spray again.
2.  Make the Crust: In a medium bowl, mix together the melted butter, egg white, and crushed bagel chips. Press the mixture firmly into the prepared pan using a flat-bottomed glass to create an even layer. Bake for 8 minutes, then remove and place on a cooling rack. Sprinkle capers evenly over the warm crust. Reduce the oven temperature to 120°C / 250°F.
3. Make the Filling: In a stand mixer, combine the cream cheese, cornstarch, salt, and sour cream. Mix with a paddle attachment on medium speed for 1 minute, then scrape down the sides. Add the eggs and lemon juice, mixing for 30 seconds. Remove the bowl and gently fold in the smoked salmon and chives using a silicone spatula.
4. Bake the Cheesecake: Pour the batter over the crust and smooth the top with an offset spatula. Bake for 45 minutes, then turn the oven off. Leave the cheesecake inside for 1 hour, without opening the door.
5.  Cool & Unmold: Remove from the oven and let cool for 2 hours before unmolding. Run a small offset spatula around the edges to loosen the cake. Place a parchment sheet over the top and invert onto a large plate. Remove the pan and peel off the parchment circle from the crust. Place another plate on the bottom and flip it right-side-up.
6.  Serve & Store: Serve at room temperature with extra chopped chives. Store leftovers in an airtight container in the fridge for up to 1 week.

Recipe Tips:

• Use Room Temperature Cream Cheese: Cold cream cheese won’t mix smoothly, leading to lumps in your cheesecake. Let it sit at room temperature for at least 30 minutes before using.
• Press the Crust Firmly: A loose crust can crumble when slicing. Use a flat-bottomed glass to press the crust tightly into the pan for a solid base.
• Don’t Overmix the Batter: Overmixing can add too much air, causing cracks in the cheesecake. Mix just until smooth and creamy.
• Let It Cool Slowly: After baking, leave the cheesecake in the turned-off oven for 1 hour. This prevents sudden temperature changes, which can cause cracks.
• Chill Before Slicing: For the best texture and clean slices, refrigerate the cheesecake for at least 4 hours, or overnight if possible

How To Store Leftovers?

• Refrigerate: First, let the leftover savory cheesecake cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 1 week.
• Freeze: This cheesecake can be frozen for up to 2 months. Wrap individual slices or the whole cheesecake in plastic wrap, then in foil, and place in a freezer-safe container. To serve, thaw in the refrigerator overnight before enjoying. Do not reheat, as this is a chilled dish best served cold or at room temperature.

Nutrition Facts

• Calories:450 kcal
• Total Fat:38 g
• Saturated Fat:22 g
• Cholesterol:150 mg
• Sodium:600 mg
• Potassium:150 mg
• Total Carbohydrate:15 g
• Dietary Fiber:1 g
• Sugars:3 g
• Protein:10 g

Check out More Recipes:

• Alton Brown Cottage Cheese Cheesecakes
• Alton Brown Sour Cream Cheesecake
• Alton Brown Pumpkin Cheesecake

Alton Brown Savory Cheesecake

Author: Hamdi Saidani Cooking Method: Cuisine:British Courses:Sides Recipe Keys: A Alton Brown Savory Cheesecake

Difficulty:BeginnerPrep time: 15 minutesCook time: 53 minutesTotal time:1 hour 8 minutesServings: 10 minutesCalories:450 kcal

Description

This delicious savory cheesecake from Alton Brown is a creamy, tangy twist on a classic, perfect for brunch, appetizers, or a unique party dish. Made with hot-smoked salmon, chives, and a crispy bagel chip crust, it’s rich yet light. Plus, it’s super easy to make with common ingredients—perfect for impressing guests without the fuss!

Ingredients

• 6 tablespoons unsalted butter, melted
• 1 large egg white
• 1 1/2 cups crushed plain bagel chips
• 2 tablespoons capers, drained
• 3 (8-ounce) blocks cream cheese, at room temperature
• 3 tablespoons cornstarch
• 1 teaspoon kosher salt
• 4 ounces sour cream
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 6 ounces hot smoked salmon or trout, flaked
• 1/3 cup chopped chives, plus extra for serving

Instructions

1. Prep the Pan & Oven: Preheat the oven to 175°C / 350°F and place a rack in the middle position. Grease a 23cm x 7.5cm (9-inch x 3-inch) cake pan with non-stick spray. Cut a circle of parchment paper to fit the bottom of the pan, place it inside, and spray again.
2.  Make the Crust: In a medium bowl, mix together the melted butter, egg white, and crushed bagel chips. Press the mixture firmly into the prepared pan using a flat-bottomed glass to create an even layer. Bake for 8 minutes, then remove and place on a cooling rack. Sprinkle capers evenly over the warm crust. Reduce the oven temperature to 120°C / 250°F.
3. Make the Filling: In a stand mixer, combine the cream cheese, cornstarch, salt, and sour cream. Mix with a paddle attachment on medium speed for 1 minute, then scrape down the sides. Add the eggs and lemon juice, mixing for 30 seconds. Remove the bowl and gently fold in the smoked salmon and chives using a silicone spatula.
4. Bake the Cheesecake: Pour the batter over the crust and smooth the top with an offset spatula. Bake for 45 minutes, then turn the oven off. Leave the cheesecake inside for 1 hour, without opening the door.
5.  Cool & Unmold: Remove from the oven and let cool for 2 hours before unmolding. Run a small offset spatula around the edges to loosen the cake. Place a parchment sheet over the top and invert onto a large plate. Remove the pan and peel off the parchment circle from the crust. Place another plate on the bottom and flip it right-side-up.
6.  Serve & Store: Serve at room temperature with extra chopped chives. Store leftovers in an airtight container in the fridge for up to 1 week.

Notes

• Use Room Temperature Cream Cheese: Cold cream cheese won’t mix smoothly, leading to lumps in your cheesecake. Let it sit at room temperature for at least 30 minutes before using.
• Press the Crust Firmly: A loose crust can crumble when slicing. Use a flat-bottomed glass to press the crust tightly into the pan for a solid base.
• Don’t Overmix the Batter: Overmixing can add too much air, causing cracks in the cheesecake. Mix just until smooth and creamy.
• Let It Cool Slowly: After baking, leave the cheesecake in the turned-off oven for 1 hour. This prevents sudden temperature changes, which can cause cracks.
• Chill Before Slicing: For the best texture and clean slices, refrigerate the cheesecake for at least 4 hours, or overnight if possible

Keywords:Alton Brown Savory Cheesecake

Recipe Ingredients:

• 4 fluid ounces (1/2 cup) light agave syrup
• 4 fluid ounces (1/2 cup) honey
• 2 fluid ounces (1/4 cup) 100% cranberry juice, not cocktail
• 2 fluid ounces (1/4 cup) freshly squeezed orange juice
• 1/4 teaspoon five-spice powder
• 4 1/2 cups fresh cranberries
• Butter lettuce leaves, for serving
• Sour cream, for serving
• candied ginger, thinly sliced, for serving

How To Make Just Cranberry Sauce?

1. Combine Ingredients: Combine 120 ml agave syrup, 120 ml honey, 60 ml cranberry juice, 60 ml orange juice, and ¼ teaspoon five-spice powder in a 3-quart (3-litre) saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
2. Add Cranberries: Add 550 g fresh cranberries, increase the heat to medium, and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring often until most cranberries have burst and the mixture has thickened. Do not exceed 15 minutes to avoid pectin breakdown.
3. Cool and Mold: Let the cranberry sauce cool for 5 minutes. Spoon into a silicone mold (or molds), then cool at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
4. Serve: Turn the mold onto a plate lined with butter lettuce leaves. Serve with a dollop of sour cream and a sprinkle of thinly sliced candied ginger.

Recipe Tips:

• Avoid Overcooking: Cook the cranberries for only 15 minutes to prevent the pectin from breaking down and losing the sauce’s gel-like texture.
• Stir Often: Stir frequently to avoid the sauce sticking to the bottom of the pan and ensure even cooking.
• Mold Magic: Use a silicone mold for easy removal and a perfect presentation.
• Cool Completely: Let the sauce cool at room temperature before refrigerating to avoid condensation.
• Add Zing: A bit of orange zest or a splash of vanilla extract can elevate the flavor.

How To Store Leftovers?

• Refrigerate: First, let the leftover cranberry sauce cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 1 week.
• Freeze: Cool the sauce completely, then store it in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutrition Facts

• Calories: 122​
• Total Fat: 0 g​
• Saturated Fat: 0 g​
• Cholesterol: 0 mg​
• Sodium: 1 mg​
• Potassium: 62 mg​
• Total Carbohydrate: 31 g​
• Dietary Fiber: 2 g​
• Sugars: 28 g​
• Protein: 0 g

Check out More Recipes:

• Alton Brown Baked Brown Rice
• Alton Brown The Baked Potato
• Alton Brown Fried Mac And Cheese

Alton Brown Just Cranberry Sauce

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:American Courses:Sauce Recipe Keys: A Alton Brown Just Cranberry Sauce

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings: 8 minutesCalories:122 kcal

Description

This easy cranberry sauce by Alton Brown is a perfect addition to your holiday table! It’s quick to make, with a delicious balance of tart and sweet flavors, plus a hint of warm spice. You only need a few simple ingredients, and you can swap in what you have on hand. The vibrant, fresh cranberries make this dish a showstopper!

Ingredients

• 4 fluid ounces (1/2 cup) light agave syrup
• 4 fluid ounces (1/2 cup) honey
• 2 fluid ounces (1/4 cup) 100% cranberry juice, not cocktail
• 2 fluid ounces (1/4 cup) freshly squeezed orange juice
• 1/4 teaspoon five-spice powder
• 4 1/2 cups fresh cranberries
• Butter lettuce leaves, for serving
• Sour cream, for serving
• candied ginger, thinly sliced, for serving

Instructions

1. Combine Ingredients: Combine 120 ml agave syrup, 120 ml honey, 60 ml cranberry juice, 60 ml orange juice, and ¼ teaspoon five-spice powder in a 3-quart (3-litre) saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
   
2. Add Cranberries: Add 550 g fresh cranberries, increase the heat to medium, and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring often until most cranberries have burst and the mixture has thickened. Do not exceed 15 minutes to avoid pectin breakdown.
   
3. Cool and Mold: Let the cranberry sauce cool for 5 minutes. Spoon into a silicone mold (or molds), then cool at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
   
4. Serve: Turn the mold onto a plate lined with butter lettuce leaves. Serve with a dollop of sour cream and a sprinkle of thinly sliced candied ginger.

Notes

• Avoid Overcooking: Cook the cranberries for only 15 minutes to prevent the pectin from breaking down and losing the sauce’s gel-like texture.
  Stir Often: Stir frequently to avoid the sauce sticking to the bottom of the pan and ensure even cooking.
  Mold Magic: Use a silicone mold for easy removal and a perfect presentation.
  Cool Completely: Let the sauce cool at room temperature before refrigerating to avoid condensation.
  Add Zing: A bit of orange zest or a splash of vanilla extract can elevate the flavor.

Keywords:Alton Brown Just Cranberry Sauce

Recipe Ingredients:

• 1 1/2 cups brown rice, medium or short grain
• 2 1/2 cups water
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt

How To Make Baked Brown Rice?

1. Preheat Oven: Preheat your oven to 190°C / 375°F.
2. Prepare the Rice: Place 300g / 1½ cups of brown rice into an 8-inch (20 cm) square glass baking dish.
3. Boil Water: In a kettle or saucepan, bring 600ml / 2½ cups of water, 15g / 1 tablespoon of unsalted butter, and 5g / 1 teaspoon of kosher salt just to a boil.
4. Combine and Cover: Pour the boiling mixture over the rice, stir gently, and cover the dish tightly with heavy-duty aluminum foil.
5. Bake the Rice: Bake on the middle rack of the preheated oven for 1 hour.
6. Fluff and Serve: Remove the foil, fluff the rice with a fork, and serve immediately.

Recipe Tips

• Rinse the Rice: Before baking, rinse the brown rice under cold water until the water runs clear. This removes excess starch and helps keep the rice from becoming too sticky.
• Use Boiling Water: Make sure the water is fully boiling before adding it to the rice. This step helps start the cooking process immediately, leading to perfectly cooked rice.
• Cover Tightly with Foil: Use heavy-duty aluminum foil and seal the baking dish tightly. This traps the steam, allowing the rice to cook evenly and stay moist.
• Don’t Peek While Baking: Avoid opening the foil or the oven door while the rice is baking. This can let out steam and affect the cooking time and texture.
• Fluff with a Fork: When the rice is done, gently fluff it with a fork instead of stirring. This keeps the grains separate and prevents them from becoming mushy.

How To Store & Reheat Leftovers?

• Refrigerate:First, let the leftover baked brown rice cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freeze:Allow the baked brown rice to cool completely before transferring it to a freezer-safe container or zip-top bag. Freeze for up to 3 months
• Reheat:Add the leftover baked brown rice to a saucepan with a tablespoon of water or broth per cup of rice. Cover and warm over low heat, stirring occasionally, until the rice is heated through.

Nutrition Facts

• Calories: 218​
• Total Fat: 1.6g​
• Saturated Fat: 0.32g​
• Cholesterol: 0mg​
• Sodium: 2mg​
• Potassium: 154mg​
• Total Carbohydrate: 45.8g​
• Dietary Fiber: 3.5g​
• Sugars: 0g​
• Protein: 4.5g

Check out More Recipes:

• Alton Brown The Baked Potato
• Alton Brown Guacamole Recipe
• Alton Brown Savory Shortbread Cookies
• Alton Brown Fried Mac And Cheese

Alton Brown Baked Brown Rice

Author: Hamdi Saidani Cooking Method:stovetop Cuisine:American Courses:Side Dishes Recipe Keys: B Baked Brown Rice

Difficulty:BeginnerPrep time: 5 minutesCook time:1 hour Rest time: 5 minutesTotal time:1 hour 10 minutesServings:6 servingsCalories:218 kcal Best Season:Suitable throughout the year

Description

This easy and delicious baked brown rice recipe from Alton Brown is a foolproof way to get perfectly fluffy rice every time. With just a few simple ingredients, this quick and nutritious side dish pairs well with any meal. Plus, it’s super flexible—swap water for broth or add your favorite herbs for extra flavor!

Ingredients

• 1 1/2 cups brown rice, medium or short grain
  
• 2 1/2 cups water
  
• 1 tablespoon unsalted butter
  
• 1 teaspoon kosher salt

Instructions

1. Preheat Oven: Preheat your oven to 190°C / 375°F.
   
2. Prepare the Rice: Place 300g / 1½ cups of brown rice into an 8-inch (20 cm) square glass baking dish.
   
3. Boil Water: In a kettle or saucepan, bring 600ml / 2½ cups of water, 15g / 1 tablespoon of unsalted butter, and 5g / 1 teaspoon of kosher salt just to a boil.
   
4. Combine and Cover: Pour the boiling mixture over the rice, stir gently, and cover the dish tightly with heavy-duty aluminum foil.
   
5. Bake the Rice: Bake on the middle rack of the preheated oven for 1 hour.
   
6. Fluff and Serve: Remove the foil, fluff the rice with a fork, and serve immediately.

Notes

• Rinse the Rice: Before baking, rinse the brown rice under cold water until the water runs clear. This removes excess starch and helps keep the rice from becoming too sticky.
• Use Boiling Water: Make sure the water is fully boiling before adding it to the rice. This step helps start the cooking process immediately, leading to perfectly cooked rice.
• Cover Tightly with Foil: Use heavy-duty aluminum foil and seal the baking dish tightly. This traps the steam, allowing the rice to cook evenly and stay moist.
• Don’t Peek While Baking: Avoid opening the foil or the oven door while the rice is baking. This can let out steam and affect the cooking time and texture.
• Fluff with a Fork: When the rice is done, gently fluff it with a fork instead of stirring. This keeps the grains separate and prevents them from becoming mushy.

Keywords:Alton Brown Baked Brown Rice

Recipe Ingredients:

• 4 large russet potatos, approximately 14 ounces each
• 1 tablespoon Canola oil
• 2 teaspoons kosher salt
• Optional toppings, such as butter, sour cream, shredded cheddar cheese, and/or scallions

How To Make The Baked Potato?

1. Preheat the oven: Position oven racks in the middle and bottom thirds of the oven; preheat to 350°F (175°C).​
2. Prepare the baking sheet: Line a half-sheet pan with aluminum foil and set aside.​
3. Wash and dry the potatoes: Thoroughly scrub the potatoes under cold running water; dry them with a kitchen towel.​
4. Poke holes in the potatoes: Using a fork, pierce each potato 8 to 12 times to allow moisture to escape during baking.​
5. Coat with oil and salt: Place the potatoes in a bowl; coat evenly with canola oil. Sprinkle with kosher salt.​
6. Arrange in the oven: Place the potatoes directly on the middle oven rack. Position the prepared baking sheet on the lower rack to catch any drips.​
7. Bake the potatoes: Bake until the skins are crisp and the flesh feels soft, about 1 hour and 15 minutes. The internal temperature should reach between 205°F and 210°F (96°C to 99°C).​
8. Remove from the oven: Using oven mitts, carefully remove the potatoes.​
9. Open the potatoes: With a fork, create a dotted line lengthwise on each potato. Gently squeeze the ends toward the center to open; be cautious of hot steam.​
10. Serve immediately: Add your preferred toppings and enjoy

Recipe Tips:

• Choose the Right Potato: Opt for large russet potatoes, as their high starch content yields a fluffy interior and crispy skin when baked. ​
• Avoid Foil Wrapping: For crispy skin, bake potatoes directly on the oven rack without wrapping them in foil, which can lead to steaming rather than baking. ​
• Use a Salt Brine: Dipping potatoes in a saltwater solution before baking ensures evenly seasoned and perfectly salted skins. ​
• Oil After Baking: To achieve a crispy, flavorful skin, brush potatoes with oil or butter after baking, preventing toughness. ​
• Check for Doneness: Bake potatoes until they reach an internal temperature of 205°F to 212°F (96°C to 100°C) for a fluffy texture. ​

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover baked potatoes cool to room temperature. Then, place them in airtight containers or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3-5 days. ​
• Freeze: After the baked potatoes have cooled to room temperature, wrap each one individually in aluminum foil or place them in freezer-safe bags. Label with the date and freeze for up to 10-12 months.
• Reheat: Preheat the air fryer to 350°F (175°C). Place the baked potatoes in the basket, ensuring they don’t touch. Heat for 3-5 minutes, or until warmed through.

Nutrition Facts

• Calories: 161​
• Total Fat: 0.2g​
• Saturated Fat: 0.1g​
• Cholesterol: 0mg​
• Sodium: 17mg​
• Potassium: 926mg​
• Total Carbohydrate: 37g​
• Dietary Fiber: 4g​
• Sugars: 2g​
• Protein: 4g

Check out More Recipes:

• Alton Brown Guacamole Recipe
• Alton Brown Savory Shortbread Cookies
• Alton Brown Fried Mac And Cheese
• Alton Brown Green Bean Casserole

Alton Brown The Baked Potato

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:​Side Recipe Keys: A Alton Brown The Baked Potato

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 15 minutesTotal time:1 hour 25 minutesServings: 4 minutesCalories:200 kcal

Description

​This simple baked potato recipe by Alton Brown delivers a crispy skin and fluffy interior, perfect for a quick, satisfying meal. Using basic ingredients like russet potatoes, oil, and salt, you can customize it with your favorite toppings. The key feature is its crispy skin, achieved by baking directly on the oven rack.​

Ingredients

• 4 large russet potatos, approximately 14 ounces each
• 1 tablespoon Canola oil
• 2 teaspoons kosher salt
• Optional toppings, such as butter, sour cream, shredded cheddar cheese, and/or scallions

Instructions

1. Preheat the oven: Position oven racks in the middle and bottom thirds of the oven; preheat to 350°F (175°C).​
2. Prepare the baking sheet: Line a half-sheet pan with aluminum foil and set aside.​
3. Wash and dry the potatoes: Thoroughly scrub the potatoes under cold running water; dry them with a kitchen towel.​
4. Poke holes in the potatoes: Using a fork, pierce each potato 8 to 12 times to allow moisture to escape during baking.​
5. Coat with oil and salt: Place the potatoes in a bowl; coat evenly with canola oil. Sprinkle with kosher salt.​
6. Arrange in the oven: Place the potatoes directly on the middle oven rack. Position the prepared baking sheet on the lower rack to catch any drips.​
7. Bake the potatoes: Bake until the skins are crisp and the flesh feels soft, about 1 hour and 15 minutes. The internal temperature should reach between 205°F and 210°F (96°C to 99°C).​
8. Remove from the oven: Using oven mitts, carefully remove the potatoes.​
9. Open the potatoes: With a fork, create a dotted line lengthwise on each potato. Gently squeeze the ends toward the center to open; be cautious of hot steam.​
10. Serve immediately: Add your preferred toppings and enjoy

Notes

• Choose the Right Potato: Opt for large russet potatoes, as their high starch content yields a fluffy interior and crispy skin when baked. ​
• Avoid Foil Wrapping: For crispy skin, bake potatoes directly on the oven rack without wrapping them in foil, which can lead to steaming rather than baking. ​
• Use a Salt Brine: Dipping potatoes in a saltwater solution before baking ensures evenly seasoned and perfectly salted skins. ​
• Oil After Baking: To achieve a crispy, flavorful skin, brush potatoes with oil or butter after baking, preventing toughness. ​
• Check for Doneness: Bake potatoes until they reach an internal temperature of 205°F to 212°F (96°C to 100°C) for a fluffy texture. ​

Keywords:Alton Brown The Baked Potato