Bigcheesesqueezealtonbrown Recipes

BIG CHEESE SQUEEZE

Steps:

• Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat.
• Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.
• Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak.
• When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the smaller one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft.
• Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes.
• Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect ... better than mom's. (no reason to tell her)
• Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost ... there's always next year.

CHEESY HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
• Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
• Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

HOLLANDAISE ALA ALTON BROWN

Steps:

• Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
• Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
• Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
• Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
• ALTERNATIVE BLENDER DIRECTIONS - slightly different yolk and butter).
• Fill blender with hot water and set aside.
• Melt butter (1.25 cups) in saucepan on medium heat until foaming. Remove from heat.
• Drain blender and dry well.
• Put yolks (2) and lemon juice in blender, cover and blend.
• Working quickly with blender running, remove insert on lid and slowly pour hot butter into blender in a thin stream of droplets. Discard the milk solids in the bottom of the pan.
• Blend until creamy sauce forms.
• Season to taste with salt, pepper and more lemon juice.
• Use right away!

ALTON BROWN QUICHE RECIPE - (3.9/5)

Steps:

• In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine. Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not pour too much royale into the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.

ALTON BROWN'S SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
• In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
• In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
• In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture inches When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
• Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
• When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
• To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

CHEESY HASHBROWNS

Steps:

• Mix together sour cream & soup. Add salt, pepper, onion, cheese, & margarine. Add hash browns, making sure they are broken up. Put in a greased 9 x 13 pan (I use a glass pan). If you wish, mix 2 cups crushed corn flakes and 1/4 Celsius melted margarine and put on top of potatoes. Bake 1 hour in 350 oven.

BIG CHEESE SQUEEZE - ALTON BROWN

Steps:

• Find 2 heavy skillets that will nest together. 2 10" cast iron skillets are ideal. Don't use non-stick; it's not safe to heat a non-stick skillet to these temperatures when empty. Place both skillets over high heat.
• Spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with a twist of freshly ground black pepper and top with the second slice of bread (which you may spread with mustard or not, as you choose). Lightly spritz the upward-facing bread surface with olive oil, using a mister.
• When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, oiled side down, in the middle of one pan. Lightly spritz the side now facing you, as well as the bottom of the second pan. Place the second pan on top of the sandwich. If the top pan isn't cast iron, weight it down with a brick or heavy can.
• When you hear the first drop of cheese run out of the sandwich and sizzle on the pan, it's done. This will take 3-5 minutes. Remove to a plate, count to 10 (to let the cheese set up ever so slightly), cut in half and serve.