CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
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 F. 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.
CANDY CORN
Food Network's chewy homemade candy corn is so much better than the store-bought stuff.
Provided by Alton Brown
Time 1h10m
Yield 60 to 80 pieces
Number Of Ingredients 9
Steps:
- Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
ALTON BROWN'S CORN DOGS
Make and share this Alton Brown's Corn Dogs recipe from Food.com.
Provided by Xexe383
Categories Lunch/Snacks
Time 40m
Yield 8 corn dogs
Number Of Ingredients 13
Steps:
- Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
- In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
- In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
- Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.
- Set batter aside and allow to rest for 10 minutes.
- Scatter the cornstarch into a dry pie pan.
- Roll each hot dog in the cornstarch and tap well to remove any excess.
- Transfer enough batter to almost fill a large drinking glass.
- Refill the glass as needed.
- Place each hot dog on chopsticks, and quickly dip in and out of the batter.
- Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
- With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
CORN TORTILLAS
Provided by Alton Brown
Time 1h30m
Yield 14 to 16 tortillas
Number Of Ingredients 6
Steps:
- Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes. *You may also make tortillas from pre-ground masa flour following the directions on the bag.
- Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F.
- Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel.
- Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week.
- Nixtamal:
- Rinse the corn under cool water; drain and set aside.
- Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 to 45 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate.
- Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating. Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas.
ALTON BROWN'S CREAMED CORN
Well alton calls this "better than grandma's" creamed corn. Well my grandmom always made the can variety So i am sure it is better.
Provided by Xexe383
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
- In a large mixing bowl, place a paper bowl in the middle of the bowl.
- Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go.
- After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
- Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened.
- Add the rosemary.
- Sprinkle the corn with the sugar and turmeric.
- Stir constantly for about 2 minutes.
- Sprinkle the cornmeal onto the corn, using a whisk to combine well.
- Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
- Remove the rosemary.
- Season with freshly ground black pepper.
Nutrition Facts : Calories 557, Fat 36.2, SaturatedFat 21.2, Cholesterol 118.9, Sodium 192.7, Carbohydrate 57.9, Fiber 7.2, Sugar 12.8, Protein 10
DELICIOUS CORN DOGS
I use "Schneider's Juicy Jumbo" hot dogs for these, as they are quite large and hold well under the corn meal coating, I am not certain if they sell this brand in the states, if not just make certain that the hot dogs are a larger size. These are really good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 17m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients in a bowl (if the batter is extremely thick then add in a litle more milk use just enough to hold the batter onto the hotdog do not add in too much milk or the batter will not hold on).
- Transfer the mixture to a shallow dish (I find that an 11 x 7-inch baking pan works well for this).
- Push the wooden skewers into the hot dogs.
- Roll/coat the hot dogs well with the cornmeal mixture.
- Heat oil to 375 degrees F.
- Deep-fry the corn dogs for about 2 minutes until golden brown (do not over fry as the corn dogs will have a burnt taste, 2 minutes should be enough time).
- Drain on paper towels.
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- Pour oil into a deep-fryer or cast-iron Duth oven fitted with a candy/fry thermometer and heat to 375ºF.
- Combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper in a medium mixing bowl. In another bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set the batter aside to rest for 10 minutes.
- Scatter the cornstarch onto a dry plate. Roll each hot dog in the cornstarch and tap well to remove any excess.
- Pour enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil and cook until coating is golden brown, 4 to 5 minutes. With tongs, remove each corndog to a wire rack set inside a paper towel-lined half-sheet pan, and drain for 3 to 5 minutes.
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