Alton Brown Best Recipes

Homemade Low Country Boil Recipe Alton Brown

WEB8 to 10 minutes. Lift the steamer basket out of the pot enough to allow any liquid to drain. Dump the contents onto a large platter, bowl, or even …

1. Combine the water, soy sauce, chile sauce, fish sauce, five-spice, potatoes, scallions, garlic, and ginger in a large, 8-quart pot and bring to a boil over high heat.
2. Meanwhile, place into the steamer basket in this order: corn, sausage, limes, shrimp, clams, and finally, the mussels.
3. When the goodness in the pot is boiling, lower the insert/basket into the pot. Cover and cook until the clams and mussels just open,The bivalves should sit just above the liquid so that they steam rather than boil. 8 to 10 minutes.
4. Lift the steamer basket out of the pot enough to allow any liquid to drain. Dump the contents onto a large platter, bowl, or even right onto a table lined with newspaper. Use a spider strainer to fish out the potatoes. Ladle the soup into cups or bowls and serve.

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AllCorn Southern Cornbread Recipe Alton Brown

WEBSpin the grits in the carafe of a blender on high for 30 seconds. Transfer to a large bowl and add the cornmeal, salt, baking powder, and baking …

1. Adjust an oven rack to the lower-middle position. Place a 10-inch cast iron skillet on this rack, then crank the oven to 450°F.
2. Spin the grits in the carafe of a blender on high for 30 seconds. Transfer to a large bowl and add the cornmeal, salt, baking powder, and baking soda. Set aside.
3. In a separate bowl or large measuring cup, thoroughly combine the buttermilk and eggs. Add the wet mixture to the dry mixture and whisk smooth.
4. Open the oven and pull out the skillet. Swirl the butter around the bottom and sides of the skillet to both melt the butter and grease the skillet, then dump the butter into the bowl of batter. Stir to combine, then quickly pour the batter into the pan. Jiggle the skillet to evenly distribute the batter, then place back on the lower middle rack of the oven.

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Pressure Cooker Chicken Soup Recipe Alton Brown

WEBPark a 6- to 6 1/2-quart pressure cooker pot on high heat. Place the onion, cut-side down, on the bottom of the cooker and sear until well-charred …

1. Park a 6- to 6 1/2-quart pressure cooker pot on high heat. Place the onion, cut-side down, on the bottom of the cooker and sear until well-charred — 5 minutes.
2. Add the 2 halved carrots, 2 halved celery stalks, leek tops, and dried mushrooms to the pot along with the peppercorns and bay leaves. Follow with the chicken legs, thighs, wings, and finally the carcass. Add the water and use tongs or a large spoon to push as much of the chicken under water as possible.
3. Attach and lock the cooker’s lid (according to the manufacturer’s instructions, of course) and bring up to pressure over high heat. When the cooker’s whistle blows (it’s typically annoying and discordant...all the better to get your attention), back off on the heat until the cooker just barely hisses. This means you’re maintaining pressure but not just dumping a lot of steam into the room, which would waste moisture, not to mention energy. Cook for 30 minutes.
4. Remove the cooker from the heat and either vent the pressure by opening the pressure relief valve or simply place the covered vessel in the sink and pour running water over the lid for about a minute. At that point the pressure should have abated and the safety lock on the lid will open.

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