Category: Recipes

Recipes

Alton Brown’s Hot Cocoa Mix

Alton Brown’s Hot Cocoa Mix

Alton Brown's Hot Cocoa Mix

Instant cocoa is a fine concept, but most commercial mixes aren’t exactly packed with quality ingredients or flavor. My signature instant cocoa blend will fortify you through winter’s worst. My homemade marshmallows go pretty good with this mix too. Just sayin’.

Ingredients

  • 2 cups confectioners’ sugar
  • 1 cup unsweetened cocoa powder, preferably Dutch process
  • 2 1/2 cups nonfat dry milk powder
  • 1 teaspoon fine-grain salt
  • 2 teaspoons cornstarch
  • 1 pinch (or more to taste) ground cayenne pepper*, optional
  • Hot milk or water to serve

Instructions

  1. Combine the confectioners’ sugar, cocoa powder, milk powder, salt, cornstarch and cayenne in a large airtight container. Secure the lid and shake vigorously to combine, and remember to shake prior to every extraction.
  2. To serve: Place 2 tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the mug with more hot water or milk and enjoy.

Notes

* The Aztecs always added chiles to their chocolate. Even a pinch ups the flavor ante quite a bit, and as called for here certainly won’t be sensed as “heat.”

No matter — this is fast, easy and will keep for a year if kept in an airtight container in a cool place.

By Good Eats: The Early Years, © Alton Brown Images 2016

By Alton Brown

Alton Brown's Hot Cocoa Mix 2

Source…

 

Recipes

Crispy Oven Baked French Fries

Crispy Oven Baked French Fries

Serves 2
Crispy edges, soft centers; extra-crispy French fries baked not fried so you can feel good about eating them!

Prep Time: 45 min
Cook Time: 60 min

Seasoning Mix

  • 2 Tablespoons sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon dried basil
  • 1/8 teaspoon cumin
  • 1/8 teaspoon black pepper

For the Fries

  • 3 medium russet potatoes (russet are the best choice for perfect crispy fries)
  • 1-2 Tablespoons olive oil
  • 2 Tablespoons grated Parmesan (optional)

Instructions

  1. Combine seasoning ingredients in a small bowl; set aside.
  2. Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide.
  3. Add the fries to a large bowl and cover with cold water. Allow them to soak for at least 30 minutes but they can soak for as long as overnight. (Place in the fridge if soaking more than 1 hour.)
  4. After the fries have soaked, drain, rinse, and lay the fries on a paper towel-lined cooling rack to dry while you preheat the oven to 400ºF. Blot the tops with additional paper towels to absorb any excess moisture.
  5. Line a baking pan with parchment paper or foil and spray with nonstick spray. Make sure the previously used bowl is dry and add the potatoes to it. Add 1-2 tablespoons of oil and half of the seasoning mixture. Toss around to mix.
  6. Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Remove fries from the oven and turn the oven up to 425ºF. Return the fries to the oven until they are golden brown and the ends look a little burnt.
  7. Sprinkle the fries with the remaining seasoning mix and Parmesan cheese (optional). Serve immediately.

By Gags

Adapted from Tasty Kitchen

 

Recipes

Rotisserie Onions

Rotisserie Onions

Rotisserie Onions

The gentle rotation makes the onions extra sweet and tender inside and deliciously caramelized on the outside.

Ingredients

  • 1 or more medium (8 ounce) onions, about the size of your fist. Root and stem end trimmed but skin left on.
  • 1/2 teaspoon kosher salt

Instructions

  1. Skewer the onion through the root end; if you have an extra spit fork, use it to secure the onion to the spit. Then spit and secure the main course.
  2. Be sure to test that your food freely fits and spins on the rotisserie. It is crucial to test this out before you preheat the grill.
  3. Set the grill up for indirect high heat (450° to 550°F) with the drip pan in the middle of the grill.
  4. Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the main course. Close the lid and cook until the onion is blackened on the outside and tender all the way through, about 1 hour.
  5. Remove the onion from the rotisserie spit. Be careful – the spit and forks are blazing hot. Cut the blackened skin away from the onion and discard. Dice the cooked onion, sprinkle with salt, and serve.

By Gags

Adapted from Weber

 

Recipes

Backyard Tabletop S’mores

Line a terracotta pot with foil, add charcoal and voila… backyard tabletop S’mores!




Directions:
Roast one large Marshmallow slowly over a fire.
Place half a Hershey’s Milk Chocolate Bar on a Honey Maid Graham Cracker and then put the roasted marshmallow in the middle. Top with the other graham half.

Backyard Tabletop S’mores

 

Recipes

Grilled PB & J

Grilled PB & J

Grilling PB & J is the way to go! A big glass of cold milk is mandatory!

Ingredients

  • Extra Crunchy Peanut Butter
  • Strawberry Jam
  • 2 slices bread

Instructions

  1. Preheat the grill to about medium (about 350°F to 400°F).
  2. Spread peanut butter and jam on bread. Press together to form sandwich.
  3. When the grill is ready place the sandwich directly over the heat and cook for about 1 to 2 minutes per side or until browned.

By Gags

Adapted from JIF

 

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