3/4 cup grapefruit peel (½ grapefruit)
3/4 cup orange peel (1 orange)
1/3 cup lemon peel (1 lemon)
1 quart cold water
Pulp of 1 grapefruit
Pulp of 4 medium-sized oranges
1/3 cup lemon juice
2 cups boiling water
3 cups sugar

To prepare fruit. 
Wash and peel fruit. Cut peel into thin strips. Add cold water and simmer in a covered pan until tender (about 30 minutes). Drain.

Remove seeds and membrane from peeled fruit. Cut fruit into small pieces.

To make marmalade. Add boiling water to peel and fruit. Add sugar and boil rapidly to 9 degrees above the boiling point of water (about 20 minutes), stirring frequently. Remove from heat; skim.

Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in boiling water bath.

This recipe yields 3 or 4 half-pint jars.

 
 
Recipe courtesy Alton Brown, 2009

Prep Time:30 min
Inactive Prep Time:10 min
Cook Time:1 hr 0 min
Level: Easy
Serves:10 to 12 servings


Ingredients

16 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
16 ounces cake flour, plus 2 tablespoons
16 ounces sugar
9 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt


Directions

Arrange a rack in the middle of the oven and heat to 350 degrees F.

Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.

Cream together the remaining 16 ounces of butter and the sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again, stopping once to scrape down the sides of the bowl. This will take approximately 3 minutes and the mixture may look curdled. Add the vanilla and salt and beat on medium speed for 30 seconds.

With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth.

Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour or until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.

Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

On the episode where Alton uses this recipe he mentions that regular american butter will result in a more rough texture. European style butter will produce a cake that is more smooth.
 
 
Recipe courtesy Bobby Flay

Prep Time:5 min
Inactive Prep Time:30 min
Cook Time:20 min
Level: Easy
Serves: 4 servings

Ingredients

1 cup prepared mayonnaise
1/4 cup malt vinegar
2 garlic cloves, mashed into a paste
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon leaves
Salt and freshly ground coarse black pepper
6 russet potatoes, scrubbed
1/4 cup canola oil


Directions

Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
Transfer to a serving dish and serve with the aioli alongside.
 
 
Picture
Recipe courtesy Bobby Flay, 2007

Prep Time:30 min
Inactive Prep Time: -- 
Cook Time:10 min
Level: Intermediate
Serves:8 hot dogs




Ingredients

For the guacamole:

2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

For the Grilled Tomato-Chipotle Salsa:

4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 tablespoons finely diced red onion

For the hot dogs:

8 kosher beef or turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 1/2 cups grated white Cheddar
8 pickled jalapenos, thinly sliced
Fried blue corn tortilla chips, coarsely crumbled


Directions

For the guacamole:

Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.

For the Grilled Tomato-Chipotle Salsa:

Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.

Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.

For the hot dogs:

Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

 
 
Recipe courtesy Nick Suarez as seen on Bobby Flay's Grilling show on Food Network

Prep Time:15 min
Inactive Prep Time:--
Cook Time:35 min
Level:Intermediate
Serves:4 servings

Ingredients
  • 3 slices thick cut bacon, cut into small lardons
  • 2 large onions, finely chopped
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons canola oil
  • 3 ears corn, kernels removed
  • 1/2 teaspoon sugar
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 4 hot dogs (recommended: Boar's Head natural casing)
  • 1 tablespoon piri-piri hot sauce (recommended: Mazi)
  • 4 potato buns (recommended: Martin's)
  • 4 tablespoons salted butter, melted
  • 2 tablespoons mayonnaise (recommended: Kewpie)
  • 2 tablespoons whole-grain mustard
  • 1/4 cup grated Cotija cheese
  • Pinch cayenne pepper
  • 1/2 lime, quartered
Directions-

Bacon:

Saute the lardons in a frying pan over medium heat until the fat is rendered and the bacon is crispy. Reserve the bacon lardons for garnish and reserve bacon fat for cooking the onions.

Caramelized onions:

Put the onions into the bacon fat, season with a 1/2 teaspoon of salt to draw out moisture and cook gently over medium heat until caramelized, about 20 minutes. Reserve.

Corn:

Put 2 tablespoons of canola oil in a hot pan over medium heat. When the oil starts to smoke, add the corn kernels 1/2 teaspoon of sugar, 1/2 teaspoon of kosher salt and freshly ground pepper, to taste. Saute over high heat until the corn starts to caramelize, stirring frequently. Remove from heat and add 1 tablespoon cilantro. Reserve for later.

Hot dogs:

Heat a grill to high. Put the hot dogs on the grill and sear until slightly charred. Brush lightly with hot sauce while still on the grill. Meanwhile, brush the inside of the buns with melted butter and arrange, butter side down, on the grill. Grill until lightly golden brown, about 30 seconds.

Assembly:

Thinly spread the mayonnaise and mustard on each bun. Put the hot dogs into the buns and sprinkle with a tablespoon of caramelized onions. Top with a tablespoon of lardons and 2 tablespoons of corn mixture. Sprinkle each with 1/2 tablespoon of Cotija cheese and a pinch of cayenne pepper. Squeeze a little lime on each hot dog and serve.

Notes: A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
 
 
Picture
Recipe courtesy Paula Deen

Prep Time:15 min
Inactive Prep Time:--
Cook Time:45 min
Level:Easy
Serves:8 servings



Ingredients
  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
DirectionsPreheat the oven to 375 degrees F.



Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

 
 
Picture
Recipe courtesy Alton Brown, 2003

Prep Time:10 min
Inactive Prep Time:--
Cook Time:40 min
Level:Intermediate
Serves:6 to 8 servings






Ingredients
  • 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
  • Unsalted butter, melted, for brushing
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
  • 3 cups chicken or vegetable broth
  • 1/4 cup honey
  • 1 teaspoon minced fresh ginger
  • 1/2 cup heavy cream
  • 1/4 teaspoon freshly grated nutmeg
DirectionsHeat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


This one a is particular favorite of mine and is an absolute must in autumn. This recipe can be made with pretty much any squash, I would recommend trying it with pumpkin. My variation on this is to include a bit of rosemary, sage and thyme (preferably fresh) to the soup. This gives it a wonderful savory flavor. A little brown sugar is also a nice touch.

 
 
Recipe courtesy Alton Brown, 2007

Prep Time:5 min
Inactive Prep Time:--
Cook Time:--
Level:Easy
Serves:approximately 1 1/2 cups

Ingredients
  • 15 ounces shelled and skinned AB's roasted peanuts, recipe follows
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil
Directions
Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Roasted Peanuts:
  • 2 pounds in-shell raw peanuts*
  • 2 tablespoons peanut oil
  • 1 to 2 tablespoons kosher salt
*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Yield: Approximately 2 pounds roasted peanuts in shell

 
 
Picture
Recipe courtesy Alton Brown, 2005

Prep Time:5 min
Inactive Prep Time:--
Cook Time:3 min
Level:Easy
Serves:4 servings





Ingredients
  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper
DirectionsRemove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.


 

Crepes

01/17/2012

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Picture
Recipe courtesy Alton Brown

Prep Time:5 min
Inactive Prep Time:1 min
Cook Time:20 min
Level:Intermediate
Serves:17 to 22 crepes



Ingredients
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan
Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

This recipe and its variations are very easy to modify to suit your own tastes and can be filled with pretty much anything. One of my favorite combinations for the sweet version is to fill the crepe with cream cheese, nutella, and sliced banana drizzled with caramel sauce. Its heaven. Do it.