Alton Brown Appetizer Recipes

Perfect Potstickers Recipe Alton Brown Food Network

WebJul 22, 2015 · Preheat oven to 200 degrees F. Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set …

1. Preheat oven to 200 degrees F.
2. Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
3. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
4. Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

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Classic Pate a Choux Sweet or Savory Alton Brown

WebProcedure. Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper. Place the water, butter, and …

Rating: 4.8/5(34)
1. Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper.
2. Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, 3 to 4 minutes.
3. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 5 minutes to cool, or until there is no more steam rising. With the mixer still on low speed, add the eggs and egg whites, one at a time, making sure each is completely incorporated before adding another. You will need to stop the mixer occasionally and scrape down the sides of the bowl and the paddle attachment. Before adding the last egg white, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a“V” shape. The mixture may only need 1 egg white.
4. Transfer to a piping bag fitted with a plastic coupler and a round tip. Pipe a little of the mixture into the four corners under the parchment paper to hold it in place on the sheet pans.

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