Watch Good Eats – S2E4 – Crustacean Nation in Educational & How-To |  View More Free Videos Online at Veoh.com

A story about the little Shrimp that could.

Get the Recipe here.

The shrimp, which were purchased from Central Market (de-veined), soaked in a brine for 25 min in the fridge.

As AB directs, we made the cocktail sauce in a food processor while the shrimp were at the day spa.

Instead of buying Old Bay, we used a seasoning we had previously purchased from William Sonoma.

After 2 minutes under the broiler, we flipped the shrimp over and put them back in for another minute.

These were some of the most delicious shrimp that we have ever had!  The seasoning was perfect, they were cooked exactly right, still juicy and plump without being over or under done.

The cocktail sauce was wonderful, but I must admit, we only used 2 tablespoons of horseradish instead of 4, and exactly 50% of the people eating it “casually” mentioned that it could have been spicier.

All in all, this was a fast, fun and fantastic appetizer that we will make again.   4 1/2 stars!

Watch Good Eats – S2E3 – Apple Family Values in Educational & How-To |  View More Free Videos Online at Veoh.com

You can grab the recipes here.

We gathered our ingredients together for a brief moment before getting started.  It looks like a lot of food and, well, it sort of is.  We ended up eating on this for 3 days.

Alton looks quite happy to be backed up by a cup of mayo   We are sad to report that, apparently, you can no longer buy these Alton Brown branded ones, but there are other companies making similar products.

Jill dices up the red delicious.  We couldn’t find ginger golds so we used fuji apples in their stead.

All the ingredients (well, we forgot the celery for this picture) are ready to go.

Service! Skeptical about the taste?  We were too. Curry powder?  Really?

Alas, we are happy to report that the end result is delicious.  We all took a few bites of the “traditional recipe” salad before adding all the extras, and it tasted classically yummy, but this punched up version is fantastic as well.

See you next time and keep cooking!

UPDATE:

Just found out that National Fondue Day is this upcoming Sunday, April 11th – NO JOKE.  No Coincidence.

Read All About It Here.

Watch Good Eats – S2E2 – For Whom The Cheese Melts in Educational & How-To |  View More Free Videos Online at Veoh.com

Recipes from this episode can be found here.

We’re back!

We popped the cork on a little bubbly to celebrate the first JillAndPeterEatGood dinner in the new apartment

The whole spread.  The three cheeses you see featured here are from our favorite local cheese shop, Scardello. For our fondue we purchased half a pound of Gruyere, half a pound of Sharfe Maxx, and three ounces of Appenzeller.  Yum!

Zoë is very happy to be grating cheese. Make sure you toss the cornstarch with the grated cheese.

TOWER OF CHEESE!

The fondue is coming along nicely.  Jill sprinkles a handful into the bubbling pot.

Service!  We had summer sausage, bread cubes, apple chunks, and blanched broccoli, cauliflower, and asparagus.  We don’t own a fondue pot, so a cast iron pan that was heated on the cooktop for a few minutes served as our warming base.

Jill and I loved this recipe.  The cheeses were a little bit too “funky” for Zoë to enjoy them, but we found the complex and tangy flavors to hit right on the mark.

See you next time and keep cooking!