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We forgot to take any meat out to defrost for dinner last night so I wound up making this macaroni and cheese I'd been eyeing for a while. It took a little longer to get on the table than I'd like but it was tasty. If we're going to do a baked pasta dish, I still prefer baked ziti, but this is a good alternative for sure. Baked Macaroni and Cheese from Alton Brown, FoodNetwork.com 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs Preheat oven to 350 F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Source: traceysculinaryadventures.blogspot.com

5 lbs red potatoes 1 lb smoked bacon 1 large white onion 8 eggs 1 cup sugar 2 cups white vinegar 1/2 cup all-purpose flour 1 Peel potatoes and cut into half-dollar size slices 1/4" thick or so. If the potato is large, cut it in two lengthwise then slice. Place the slices into a large bowl filled with cold water, keeping the potatoes submerged to prevent browning. 2 Cook bacon, saving all of the drippings. Crumble or chop bacon and place into a bowl, covering bacon and drippings and set aside. Yes, I said save the drippings. All will be revealed to those who are patient and/or hungry. Tip: Use the Alton Brown method of oven-baking the bacon. It's less messy, the bacon cooks more evenly and it conserves more of the drippings for later. Don't know what the Alton Brown method is? Google it. 3 While bacon is cooking, boil eggs until very hard, 15-20 minutes after the water reaches a boil. Shell and chop coarsely. Cover and set aside. 4 While eggs are boiling, chop onion into medium pieces. Place in a colander and rinse under hot water for a minute or so to remove the bitter compounds. 5 Put a large stock pot (12 quart at least) half-filled with water on to boil. (Tip: fill pot with hot tap water - it will cut the boil time considerably) When it reaches a full rolling boil, drain the potato slices and *slowly* dump them into the pot. Cook until just done - soft-ish but still firm enough they won't fall apart when stirred. Al dente, if you will, were such a term applicable to potatoes. Drain. 6 Keep in mind the potatoes will continue too cook in the retained heat for several minutes after taken off the boil. Try to coordinate the other steps to all be ready as sson as the potatoes are done. 7 While potatoes are boiling, quickly combine the bacon crumbles, onion and eggs in a large bowl. In a 4 quart saucepan, heat the reserved bacon drippings (there should be about one cup) on low and when warm add the flour until smooth and all the lumps are gone. Add the sugar and whisk in the vinegar. Heat over medium slowly, gradually increasing the temperature to medium high, until the sauce has thickened to thin mayonnaise consistency. Remove from heat and cover. 8 After the potatoes are drained, put them back into the stock pot (you'll need the room). Add the bacon-egg-onion mix and stir gently until reasonably well combined. Pour the sauce over and stir gently until well-combined, taking care not to damage the potato slices too much. The egg yolk will emulsify into the sauce and create a mayonnaise right in the pot. 9 Making sure your cardiologist is standing by, serve warm aside with any German food - Bratwurst, knockwurst, schnitzel, sauerbraten, with good strong beer. My wife says this potato salad is a meal in its own right. I believe her.

Source: food.com

8 tablespoons unsalted butter , room temperature 1 teaspoon dried parsley 1 teaspoon dried tarragon 1 teaspoon chives 1 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 4 boneless skinless chicken breast halves 2 large whole eggs , beaten with 1 teaspoon water 2 cups panko bread crumbs , plus 1/4 cup panko bread crumbs 3 cups vegetable oil 1 Combine butter, parsley, tarragon, chives,1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. 2 Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. 3 Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. 4 Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. 5 Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F. 6 Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Source: food.com

2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper Old Bay Seasoning 12 ounces beer , cold 1 1/2 lbs tilapia fillets, cut into 1-ounce strips cornstarch , for dredging 1 Heat oven to 200 degrees F. 2 Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees. 3 Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water. 4 In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. 5 Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. 6 Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. 7 Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Source: food.com

2 tablespoons fresh parsley , chopped 2 tablespoons fresh thyme , chopped 2 tablespoons fresh sage , chopped 5 cups all-purpose flour 3 cups kosher salt 3 tablespoons black pepper 5 egg whites, beaten thoroughly with 1 1/2 cups water 6 lbs beef tenderloin 1 tablespoon olive oil 1 Reserve half of the herbs for later. Mix the other half of herbs and all the other dry goods together in a large bowl. Make a well in the center and add the egg whites/water mixture. 2 Use a potato masher (unless you have a very strong KitchenAid) and begin to mash and mix the dough. It will be very tough and crumbly. Scrape down the sides and knead to a solid mass (it will still be crumbly). 3 Place dough (break up if needed) into a sturdy ziplock freezer bag. Seal up and leave on counter for 4-24 hours (this allows the egg whites to soak up the dough). 4 About 1 hr before dough is ready: In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough. 5 Preheat oven to 400°F Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down. 6 Place meat in the middle of the dough. Gently take one side and fold over meat. Fold back a flap. Bring up the other end and crimp together with the flap. Fold short ends over and crimp to seal. You do not want it tight around the meat, but you do want it sealed well. 7 Move the roast onto a baking sheet. Insert a meat thermometer into center of roast. Set to 125°F Baking time is approximately 25-30 minutes. 8 Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube using tongs. Slice and serve immediately. (Alton says to toss the casing in the yard as it's good for wildlife).

Source: food.com

2 tablespoons yellow mustard seeds 1 tablespoon celery seed 1 bay leaf 1/4 teaspoon black peppercorns 2 tablespoons hot sauce 1 cup cider vinegar 2 tablespoons sugar 1/4 cup kosher salt 6 garlic cloves , peeled and crushed 2 cups water 1/2 lb ice 1 1/2 lbs boneless pork butt 1 Combine mustard seeds, celery seeds, bay leaf, peppercorns, hot sauce, vinegar, sugar, salt, garlic and water in a saucepan. Place over medium-high heat until boiling, reduce to a simmer, and maintain for 3 minutes. Turn off heat and add ice. 2 Cut pork butt into 2" cubes. Place in a large zip top bag. When the brine is cool, pour it in as well. Press out as much air as possible and seal the bag. Refrigerate for a minimum of 3 days, turning bag a couple of times a day. 3 Keeps 2 weeks in the refrigerator; after that, drain and freeze. Note that this is NOT edible as is; it still has to be cooked!

Source: food.com

2 tablespoons vegetable oil 1 onion 2 green bell peppers 3 celery ribs 2 teaspoons kosher salt 1 teaspoon black pepper 5 garlic cloves , minced 3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 teaspoon hot sauce 1 lb dried red kidney beans , picked and sorted 2 quarts water 1 Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes. 2 Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves. 3 Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Source: food.com

16 ounces sweetened flaked coconut 2 ounces sweetened condensed milk 1 pinch kosher salt 1 teaspoon vanilla extract 4 egg whites 5 ounces granulated sugar 12 ounces semi-sweet chocolate chips 1 ounce vegetable shortening 2 ounces salted macadamia nuts 1 Preheat the oven to 325 degrees F. 2 Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl. 3 In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes. 4 Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping. 5 Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat. 6 Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Source: food.com

1 butternut squash melted butter , for brushing 1/2 tablespoon salt 1/2 teaspoon pepper 1 1/2 cups chicken stock 2 tablespoons honey 1/2 teaspoon minced ginger 2 ounces heavy cream 1/8 teaspoon nutmeg 1 preheat oven to. 2 400.Chop and brush squash with melted butter.Lay the squash flesh side up.Sprinkle with salt.Roast til tender.Scope out flesh when cool.Puree with other ingredients and pour in pot.Warm up and season to taste with salt/pepper.

Source: food.com

1 tablespoon butter 1 tablespoon olive oil 2 red onions , thinly sliced 1 sweet onion , thinly sliced 1/2 tablespoon sugar kosher salt fresh ground black pepper 1/4 cup cognac 1/2 cup dry white wine 1 cup beef stock 1 bay leaf 4 sprigs thyme , leaves only 15 -20 wonton wrappers 1 cup gruyere , grated 1/3 cup parmesan cheese , grated 2 tablespoons butter chives or fresh thyme sprig , for garnish 1 Heat the butter and oil in a sauté pan on medium-low heat. Add the onions, sugar, salt, and pepper, and cook for 30 minutes, stirring occasionally. You may have to turn your heat down to low if you find them caramelizing too quickly. You want them very soft, but not burnt. You can also use the Alton Brown method: put them in an electric skillet set to 300°F, cover and leave undisturbed for 10 minutes, then start stirring every few minutes. 2 After 30 minutes, add the cognac. Do not pour the cognac directly into the pan from the bottle if there is a live flame; the flame could travel up the pour-stream and into the bottle, causing it to explode. Measure the cognac in a liquid measuring cup, then move the pan off the heat, pour in the cognac, and return the pan to the stove. Let the cognac reduce for 1 minute. Add the wine, beef stock, bay leaf and thyme. Season again with salt and pepper. Simmer on low for another 30 minutes. 3 Set the onions into a strainer over a bowl to cool to room temperature. Reserve both the onions, and the broth that drains from them. 4 Preheat the broiler. Spray two individual gratin dishes with non-stick spray, and stand them on a foil-lined baking sheet (to make for easy clean-up). 5 Take a wonton wrapper in one hand. Dip a finger or small brush in the reserved broth and moisten the entire surface of one side of the wrapper. Place 1 tsp of the onions in the center of the wrapper. Bring all four corners together, pinching and twisting to form a small pouch (called a beggar's purse). Place dumpling, seam side down, into gratin dish. Continue until both dishes are full. 6 Top each dish with half the Gruyère and half the Parmesan. Dot each dish with 1 tbsp of butter. Pop the dishes under the broiler until the cheese is melted, bubbly and beginning to brown, about 5 minutes. Poke a toothpick into each dumpling and garnish with chives or thyme sprigs.

Source: food.com

2 cups whole wheat flour (I used whole wheat pastry flour.) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar 1 Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.). 2 Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes. 3 * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat. 4 *Test the griddle by flicking water on it. If the water dances across the surface, you’re good to go. 5 * Rub down the griddle with a little butter or spray with nonstick spray. 6 Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

Source: food.com

1 tablespoon smoked paprika (optional, our suggestion) 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon kosher salt 1 teaspoon black pepper 2 turkey legs, raw (approximately 2 1/4 pounds) 1/4 cup vegetable oil 1 small onion , finely chopped 3 garlic cloves , minced 1 serrano chili , seeded and finely minced 3 ounces tomato paste (optional, our suggestion) 1 MEAT FILLING: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. 2 Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot (add tomato paste to liquid now if using). Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. 3 Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble. 4 FOR THE WRAPPERS: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water. 5 FOR THE DOUGH: Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use. 6 ASSEMBLY: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine. 7 STEAMING THE TAMALES: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours. 8 Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Source: food.com

2 lemons , peeled and sliced 2 cups sugar 1 quart water 1 teaspoon cinnamon , short 1 teaspoon clove , short 1 teaspoon nutmeg , short 1 Cook over medium heat until syrupy (about 30 minutes). Add one gallon of burgundy wine and hold at serving temperature. Float orange slices on top if desired. Serve in mugs. 2 TIP: I watched Alton Brown make mulled wine recently on The Food Network. He used a buffet sized coffee maker. Just put all of the mulling ingredients in the ground coffee container. Pour the water and wine into the reservoir and let it "perk" -- the pour spout makes it easy to serve. My daughter says they generally have these large cofffe makers at the thrift shops.

Source: food.com

6 hard-boiled eggs , cooled and peeled 1/2-1 teaspoon whole pink peppercorns, divided 1/4-1/2 teaspoon whole white peppercorns 1/4-1/2 teaspoon whole black peppercorn 1/4-1/2 teaspoon whole green peppercorn 1/2 teaspoon caper liquid 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1/8-1/4 teaspoon kosher salt 1 pinch sugar 1 Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. 2 Place all of the peppercorns, except 1/4-1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. 3 Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. 4 Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg. 5 Chill for at least 1 hour in the refrigerator before serving.

Source: food.com

unsalted butter , for the pan 12 ounces flour (plus extra for pan) 12 ounces grated carrots , medium grate (approximately 6 medium) 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon salt 10 ounces sugar (approximately 1 1/3 cups) 2 ounces dark brown sugar (approximately 1/4 cup firmly packed) 3 large eggs 6 ounces plain yogurt 6 ounces vegetable oil 1 Preheat oven to 350 degrees F. 2 Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. 3 Put the carrots into a large mixing bowl and set aside. 4 Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour. 5 In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. 6 With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center. 7 Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Source: food.com

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