Here Is Alton Brown's GoTo Dinner These Days Exclusive
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Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until it begins to brown, about 2 minutes. Add the anchovies and the red pepper flakes and cook, breaking up the anchovies with the back of a wooden spoon, until the anchovies dissolve into the oil, about 1 minute. Add the tomatoes and the salt.
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As for the fresh herbs, a large stem of basil added to the sauce as it simmers adds plenty of flavor, and if you can get your hands on a couple of tomato vines, go ahead and throw one in there with the basil. In Daniel's recipe for the best fresh tomato sauce he also recommends adding "1 small tomato plant cutting with about 5 leaves.".
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Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.
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Prepare a baking dish with grease that is 9Ă13 inches. Remove the pepper stems and set aside to use in the sauce. Take the peppers out of their shells and discard the seeds and seeds. Reserve the tops for the sauce and finely chop them. Place the peppers in a big pot of boiling water and cook for 5 minutes.
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Meanwhile, make the red wine sauce. Reduce the heat to medium-high. Add 2 tablespoons of the unsalted butter and shallots to the pan. Sauté stirring constantly, until the butter melts and the shallot is fragrant, 30 seconds to 1 minute. Add the garlic, 2 fresh rosemary or thyme sprigs, and 1 tablespoon balsamic vinegar.
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Procedure. Heat oven to 450 degrees F.Set a large fine mesh strainer over a 4-quart saucepan and pour in the tomatoes, letting the juice run into the saucepan. Gently press on the tomatoes to extract any additional juice (Depending on the brand, you should have 4 to 5 cups tomatoes and 1 1/2 to 2 cups of juice.) Set the tomatoes aside.
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In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half.
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Pound in between sheets of plastic till 1/3 inch thick. Dredge the chicken in flour, shaking off any excess, then season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Set aside. Bring a large heavy-bottomed pan to medium heat. Combine 2 tablespoons of olive oil with 1 tablespoon of butter.
Here Is Alton Brown's GoTo Dinner These Days Exclusive
Jambalaya by Alton Brown is a delightful meal that contains chicken, andouille sausage, rice, and Cajun spices in a quick and easy 45-minute one-pot dish.. Add the crushed tomatoes and season with salt, filé powder, Worcestershire sauce, red pepper, black pepper, and hot pepper sauce. Add the sausage and chicken. Cook for 10 minutes.
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Yield: 6to 8 servings. Procedure. Heat oven to 350ÂșF. Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper in a medium saucepan and put over high heat. Bring to a boil then reduce the heat to low and simmer for 15 minutes or until the chiles are soft.
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Smoke for 20 minutes. Meanwhile, heat a toaster oven to 400ÂșF and toast the almonds until light golden brown, 8 to 10 minutes. Set up a food processor with an S-blade (the normal processing blade) and load in the bread cubes, smoked peppers, garlic, and tomato paste, the toasted almonds, sherry vinegar, and salt.
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Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer.
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Procedure. Heat oven to 200ÂșF. Sprinkle steaks evenly on both sides with the kosher salt and black pepper. Melt the butter in a 12-inch, heavy-bottomed sautĂ© pan over medium-high heat. Once butter is hot, add the steaks and cook until browned on both sides, 2 minutes per side for medium-rare and 3 minutes per side for medium.
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Preheat oven to 325 degrees F. In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes.
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Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight. Remove from the refrigerator, overturn the mold and slide out the sauce.
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In a sieve over a medium non-reactive sauce pot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 to a thickened, loose syrup.