Over the weekend, Brian and I decided to have a day entirely consisting of Alton Brown's food. We love Alton Brown. He teaches us so many wonderful things about cooking.
The first two meals, breakfast and lunch, were inspired by his latest weight-loss episode. The episode, called "Live and Let Diet," highlighted his tricks for losing weight. I decided I wanted to try 2 of his recipes from the episode: smoothies and sardine toast.
We had the smoothies for breakfast:
Sorry the picture is blurry. I was in a hurry and wanted to eat it. It was delicious. I didn't follow all of his nit-picky rules and steps on making the smoothie (I just blended it like I would any other) but it still turned out great. I love the soy milk in it. I need to use more soy milk; it is delicious. The recipe is here.
Next, I made his sherried sardine toast (recipe here) for lunch. Now, don't revolt at the sight of the word sardine. Sardines are wonderful. Don't knock 'em. Of course, I am the girl who eats tuna at least twice a week, thinks brussel sprouts are divine and enjoys liver and onions. Apparently there are people out there that do not like these things. Shame on you.
Here is a photo of how Alton wanted the sardine toast served:
I wanted a sandwich of lunch so I just toasted twice as much bread (I used rye) and they turned out great:
Brian was skeptical and said he would never request it but enjoyed it. I don't think it will become a regular fixture in our meals but I liked it enough that I will be experimenting with sardines again soon. It also made a lot more than I expected. I recommend halving the recipe if you aren't sure you will like it.
Finally, for dinner, after Brian was stuck eating diet food all day, he made us Alton's "Burger of the Gods." It's from his newest cookbook, Good Eats: The Early Years, and is also available here.
Here is the meat cooking in the skillet:
If you don't have a cast iron skillet, buy one. Now. Once you have cooked steak or burgers in one, you will wonder why you ever used a grill. We have not used a George Foreman since Brian bought our 12-inch cast iron a couple of years ago.
Here is a picture of my burger:
Make this burger. It is, as Brian would say "life-changingly good." The meat was fresh, juicy and full of flavor. This is our new go-to burger.
Sidenotes: Sorry I always take pictures of food with bites in them. I tend to get excited and start eating before it occurs to me that I should take a picture. Also, that's fresh mozzarella next to my burger. We just found a butcher down the street that makes it fresh every day for $5. It is phenomenal. I am craving it right now.
The first two meals, breakfast and lunch, were inspired by his latest weight-loss episode. The episode, called "Live and Let Diet," highlighted his tricks for losing weight. I decided I wanted to try 2 of his recipes from the episode: smoothies and sardine toast.
We had the smoothies for breakfast:
Sorry the picture is blurry. I was in a hurry and wanted to eat it. It was delicious. I didn't follow all of his nit-picky rules and steps on making the smoothie (I just blended it like I would any other) but it still turned out great. I love the soy milk in it. I need to use more soy milk; it is delicious. The recipe is here.
Next, I made his sherried sardine toast (recipe here) for lunch. Now, don't revolt at the sight of the word sardine. Sardines are wonderful. Don't knock 'em. Of course, I am the girl who eats tuna at least twice a week, thinks brussel sprouts are divine and enjoys liver and onions. Apparently there are people out there that do not like these things. Shame on you.
Here is a photo of how Alton wanted the sardine toast served:
I wanted a sandwich of lunch so I just toasted twice as much bread (I used rye) and they turned out great:
Brian was skeptical and said he would never request it but enjoyed it. I don't think it will become a regular fixture in our meals but I liked it enough that I will be experimenting with sardines again soon. It also made a lot more than I expected. I recommend halving the recipe if you aren't sure you will like it.Finally, for dinner, after Brian was stuck eating diet food all day, he made us Alton's "Burger of the Gods." It's from his newest cookbook, Good Eats: The Early Years, and is also available here.
Here is the meat cooking in the skillet:
If you don't have a cast iron skillet, buy one. Now. Once you have cooked steak or burgers in one, you will wonder why you ever used a grill. We have not used a George Foreman since Brian bought our 12-inch cast iron a couple of years ago.
Here is a picture of my burger:
Make this burger. It is, as Brian would say "life-changingly good." The meat was fresh, juicy and full of flavor. This is our new go-to burger.
Sidenotes: Sorry I always take pictures of food with bites in them. I tend to get excited and start eating before it occurs to me that I should take a picture. Also, that's fresh mozzarella next to my burger. We just found a butcher down the street that makes it fresh every day for $5. It is phenomenal. I am craving it right now.
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