Mashed Potatos - Alton Brown

This recipe is GOOD!

• 4 russet potatoes, peeled and cut into chunks
• 8 red potatoes, cut into chunks roughly the same size as the russet chunks
• 1 to 2 teaspoons kosher salt
• 3/4 cup low fat buttermilk (not skim)
• 1/4 cup heavy cream
• 6 to 8 cloves of garlic, peeled

Directions

Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil.

Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.

As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.

Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.

Beef Jerky - Alton Brown

I really want to make this sometime.

• 1 1/2 to 2 pounds flank steak
  
• 2/3 cup Worcestershire sauce
  
• 2/3 cup soy sauce
  
• 1 tablespoon honey
  
• 2 teaspoons freshly ground black pepper
  
• 2 teaspoons onion powder
  
• 1 teaspoon liquid smoke
  
• 1 teaspoon red pepper flakes
  
• Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Matchbook Pasta - 101cookbooks.com

• 8 ounces whole grain linguine or spaghetti
  
• 2/3 cup pistachios, toasted
  
• 1 medium clove garlic, smashed and chopped
  
• 1/4 teaspoon fine grain sea salt
  
• 1/4 cup extra virgin olive oil
  
• 1 large bunch of kale, washed, de-stemmed and chopped into bite-sized pieces
  
• 1 pomegranate, just the seeds
  

Bring a large pot of water to a boil. While the water is heating, break the pasta into 1 1/2-inch segments and make the pistachio sauce by pureeing 1/3 cup of the pistachios, garlic, salt and olive oil with a hand blender or food processor. Set aside.

Once the water is boiling, salt it generously and cook the pasta per package instructions - be careful not to overcook. At the very last second, add the kale to the pot of boiling water, and IMMEDIATELY drain the pot. You don't want to overcook the kale to the point that it is listless. Run cold water over the pasta and kale, using your hand to work the cold water through the kale and pasta. Toss gently with a spoonful of the pistachio sauce and now spin the pasta and kale dry in a salad spinner to toss off any remaining water.

Just before serving, toss the pasta with a big spoonful of the pistachio sauce and 1/2 of the pomegranate seeds, taste and add a bit of salt if needed. Turn the pasta out onto a platter lined with a couple kale leaves (optional), and sprinkle the remaining pomegranate seeds and pistachios on top. Finish with another drizzle of the pistachio sauce if you like.

Serves 4.

Instant Pancake Mix - Alton Brown

• 6 cups all-purpose flour
• 1 1/2 tsp soda
• 3 tsp baking poweder
• 1 tbsp kosher salt
• 2 tbsp sugar

combine all ingredients in air-tight container and shake to mix. use within 3 months

now to make pancakes with this mix...

• 2 eggs seperated
• 2 cups buttermilk
• 4 tbsp melted butter
• 2 cups instant pancake mix

heat griddle to 350.
whisk egg whites and buttermilk together. in seperate bowl mix yolks with butter. combine two mixtures together and mix well. pour the liquid ingredients on top of the pancake mix. using whisk mix batter just enough to bring it together. don't work out all the lumps.
splash a little water on griddle, should dance across surface. adjust temp accordingly. lightly butter griddle, don't want to fry your pancakes wipe griddle with paper towel. so no butter should be visible. laddle on mixture, and add fruit to top if you like. when bubbles begin to set around edge of pancake and griddle side is browned. cook 2-3 minutes on other side til it is set. serve immediately or place in oven at 200 surrounded in towels.

Update: we made it today. DO NOT serve immediately. Put in oven for 5-10 minutes at 200 to keep warm. it takes a while for the pancake to set. but after it sets its AWESOME!!

Alcohol Substitutes

Dry Red Wine- beef broth or boullion, diluted cider vinegar, tomato juice, water or liquid from canned mushrooms

dry white wine- chicken broth, ginger ale, white grape juice

beer or ale- chicken broth, ginger ale, white grape juice

brandy- apple cider, peach or apricot syrup

burgundy(red)- grape or cran grape or cran strawberry juice

burgundy(white)- white grape juice

champagne - ginger ale

claret- grape juice, courant juice or syrup, cherry cider

cognac - juice of peaches, apricots or pears

cointreau - orange juice, frozen oj concentrate

creme de menthe - spearmint extract(diluted) or grapefruit juice

kirsch - juice of black cherries, raspberries, boysenberries, currants or grape or cherry cider

sherry- orange or pineapple juice

rum- pineapple juice plus almond extract.

Gulliver's Corn - Gullivar's Restaurant

• 4-10 oz packages of frozen corn
• 2 cups whipping cream
• 2 cups milk
• 2 tsp salt
• 4 tbsp sugar
• 4 tbsp melted butter
• 4 tbsp flour

blend butter and flour in measuring cup to make slurry. combine everything else in large pot. bring to boil and simmer for 5 minutes. add slurry as needed to thicken as you mix it in. remove from heat and serve.

Sweet Potato Souffle - Lorraine Mayo

• 1 large can yams
• 1 bag of large marshmallows
  
• 4 tbsp butter
• 1/2 cup sugar
• 1 tsp vanilla
• 2 eggs
• dash of salt
• optional: 1 tsp cinnamon

mix yams in mixer (drain first but save liquid for later) gather the remaining ingredients except for marhsmallows and whip together. mix these ingredients with yams and put in medium oblong pan. top with marshmallows (not too close together)
bake at 350 for 20 minutes (marshmallows should be browned)