Recipes

Recipe courtesy Alton Brown

yield - one quart

• 2 cups half-and-half
• 1 cup whipping cream
• 1 cup minus 2 tablespoons sugar
• 2 tablespoons peach preserves (not jelly)
• 1 vanilla bean, split and scraped

Directions

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to units instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

Recipe courtesy Alton Brown

cook time 10 minutes

• 8 ounces breakfast sausage
• 1/2 onion, chopped
• 1/2 jalapeno pepper, minced
• 1/2 cup chopped red bell peppers
• 1 1/2 cups cubed and cooked red bliss potatoes
• 1 (14 to 15-ounce) can black beans, drained
• 2 cups cubed cornbread
• 1 to 2 cups cubed cooked turkey
• Dash cayenne pepper
• Kosher salt
• Freshly ground black pepper

Directions

Place the sausage into a 10-inch cast iron skillet and set over medium-high heat. Cook, breaking the sausage into pieces with a spatula or spoon, until it begins to give up some of its fat, about 2 to 3 minutes.

Add the onions, jalapeno and bell peppers to the sausage and cook until soft and translucent, approximately 5 to 6 minutes. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned slightly, approximately 3 to 4 minutes.

Add the black beans, cornbread, and turkey and cook until the hash is heated through. Season with cayenne, salt, and pepper and serve immediately.

Recipe courtesy Sandra Lee

• 1 cup quinoa
• 2 cups chicken or vegetable stock
• 1 hothouse cucumber, diced
• 2 scallions
• 1/2 cup roasted red pepper, diced
• 1/4 cup flat leaf parsley, finely chopped
• 1 tablespoon fines herbs (recommended: Spice Island)
• 1/4 cup crumbled feta cheese
• 3 tablespoons slivered almonds

For serving:

• 9 cups spring salad mix
• 1/4 cup light roasted garlic and balsamic salad dressing

Directions

Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely.

In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly.

Serve chilled on a bed of greens tossed with a little dressing.

Recipe courtesy Alton Brown

cook time 5 minutes

Ingredients

• Water
• 1 tablespoon white wine vinegar
• 4 large whole eggs

Directions

Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.

Recipe courtesy Sandra Lee

cook time 7 minutes

Ingredients

• 1 1/2 pounds salmon fillet
• 1/3 cup orange marmalade
• 1/2 cup orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon ginger
• 2 teaspoons salt free citrus-herb seasoning

Directions

Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside.

In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours.

Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature.

Light broiler and line baking sheet or broiler pan with aluminum foil.

Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook.

Serve immediately