Alton Brown Buff Smoothie Food

ALTON BROWN BUFF SMOOTHIE

Steps:

• Add ingredients to the jar and secure lid. Blend until smooth.
• Blendtec: Press the SMOOTHIE button.
• Vitamix: VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 30 seconds or until desired consistency is reached.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes

BUFF SMOOTHIE- ALTON BROWN

Steps:

• 1. Combine the soy milk, juice, and fruit in a blender. Cover and refrigerate overnight or up to 8 hours.
• 2. In the morning or when fruit is thawed, blend fruit on lowest speed and slowly increase to medium speed.
• 3. Once medium speed is reached, blend for one minute.
• 4. Serve.
• Note: I just copied this from the foodnetwork site but gave this my own flair. I used lactose free milk but don't see why one couldn't use regular, and used black currant juice. I also added some mango and papaya, sort of omitting the peaches almost all together. You can also use blackberries or any type of dark colored berry to get the addition of the antioxidants, but I can imagine this would taste good with any fruit. If you can't find a certain type of fruit in the frozen section, just buy it fresh, cut it up or wash it, then freeze in a plastic bag.

CORNED BEEF BY ALTON BROWN

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
• Cook over high heat until the salt and sugar have dissolved.
• Remove from the heat and add the ice.
• Stir until the ice has melted.
• If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees (I put mine in the refrigerator over night).
• Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
• Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
• Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water.
• Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
• Set over high heat and bring to a boil.
• Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
• Remove from the pot and thinly slice across the grain.
• My Crock pot method:.
• After 10 days, remove from the brine and rinse well under cool water.
• Place the brisket into bottom of crock pot.
• Add 5 potatoes cut in half and 1 pound baby carrots.
• Turn on high and cook for 2 hours.
• Add whole head of cabbage that you have quartered.
• Make sure you keep cabbage from touching the crock pot so it will not burn.
• Cook another 2 hours on high.
• Slice and serve with the vegetables.