Colcannon Recipe Alton Brown Recipe For Hand Recipes Recipe For Meatloaf

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COLCANNON



Colcannon image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 8

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Steps:

  • Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
  • Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
  • Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
  • Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  • Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

ALTON BROWN MEATLOAF (EASY RECIPE)



Alton Brown Meatloaf (Easy Recipe) image

Provided by insanelygood

Categories     Beef     Dinner     Recipes

Time 1h10m

Number Of Ingredients 18

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken into 3
3 cloves garlic, whole
1/2 red bell pepper, halved and seeded
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot sauce
1 tablespoon honey

Steps:

  • Preheat the oven to 325 degrees Fahrenheit.
  • In a food processor, crush the croutons, black pepper, cayenne pepper, chili powder, and thyme until fine. Place the mixture into a large bowl.
  • Place the onion, carrot, garlic, and bell pepper in the food processor, Pulse them just until finely chopped, not pureed. Transfer the vegetable mix into the bowl of breadcrumbs.
  • Add the chuck and sirloin to the bowl and season with salt. Add the egg. Mix the ingredients with your hands until well-combined. Avoid squeezing the meat.
  • Place the meatloaf mixture into a 10-inch loaf pan to mold it. Turn the pan over onto a baking sheet lined with parchment paper. Insert a food thermometer into the center of the meatloaf at a 45-degree angle, making it doesn't touch the baking sheet. Set the thermometer to 155 to 160 degrees Fahrenheit. Bake until the meat thermometer beeps, about 45 minutes.
  • Meanwhile, prepare the glaze. Whisk together the ketchup, cumin, Worcestershire sauce, hot sauce, and honey. Brush the glaze onto the top and sides of the meatloaf after 10 minutes of baking.
  • Let the meatloaf rest for 10 to 15 minutes before slicing. Serve and enjoy!

Nutrition Facts : Calories 574 cal

FLANDANGO



Flandango image

Provided by Alton Brown

Categories     dessert

Time 3h10m

Yield 8 servings

Number Of Ingredients 9

1 1/2 cups whole milk
1 cup half-and- half
1 teaspoon vanilla extract
1/2 cup sugar
Blueberry jam
Apricot preserves
Butterscotch ice cream topping
Hot fudge ice cream topping
6 eggs

Steps:

  • Heat oven to 350 degrees F.
  • In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.
  • Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.
  • Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)
  • Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
  • Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
  • Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
  • Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.

COLCANNON



Colcannon image

Provided by Food Network

Categories     side-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

4 russet potatoes, peeled and cubed
Salt
3 cups thinly sliced green cabbage
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 cup Organic Chicken Broth, recipe follows
Ground pepper
1 organic chicken carcass/leftover chicken bits, skin removed
Carrots, roughly chopped
Celery, roughly chopped
Leeks, washed and chopped
Onion, chopped
10 peppercorns
3 large bay leaves
Any leftover fresh herbs such as thyme, rosemary, oregano, parsley

Steps:

  • Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
  • Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
  • In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.
  • Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

GOOD EATS MEATLOAF



Good Eats Meatloaf image

For an easy weeknight standby, try Alton Brown's Good Eats Meatloaf recipe from Food Network, made complete with a tangy ketchup glaze.

Provided by Alton Brown

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Steps:

  • Heat oven to 325 degrees F.
  • In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
  • Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
  • Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

PARADISE MACAROONS



Paradise Macaroons image

Provided by Alton Brown

Categories     dessert

Time 2h25m

Yield approximately 3 1/2 dozen cookies

Number Of Ingredients 9

2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
  • In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
  • Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
  • Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
  • Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

COLCANNON



Colcannon image

Provided by Moira Hodgson

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

3/4 pound green cabbage
1 pound Yukon gold potatoes, peeled
Coarse sea salt and fresh ground pepper to taste
1 small onion, chopped
3 tablespoons unsalted butter

Steps:

  • Trim the cabbage, discarding tough outer leaves and the hard core. Cut it into quarters and steam the quarters until barely tender. Chop them fine and set aside.
  • Meanwhile, steam or boil the potatoes until they are tender. Mash them and season them with salt and pepper to taste. Mix in the cabbage.
  • In a large nonstick skillet, soften the onion in two tablespoons of the butter. Mix it with the cabbage and potatoes. Return the mixture to the pan and fry until it is browned on the bottom. Put a plate over the pan and invert to turn the mixture onto it like a pancake. Heat the remaining tablespoon of butter in the pan. Brown the potatoes and cover the cabbage mixture on the other side.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams

ALISON'S COLCANNON



Alison's Colcannon image

A traditional Irish potato dish, perfect with a roast or chicken!

Provided by MORGANLF

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 12

Number Of Ingredients 7

5 pounds potatoes, scrubbed and cubed with skin
½ cup butter, divided
1 cup fat-free sour cream
1 large head cabbage, finely shredded
1 bunch green onions, diced
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
  • Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 43.4 g, Cholesterol 23.6 mg, Fat 8 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 120.8 mg, Sugar 7.2 g

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