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!

(Note: Jill wrote this one while she was a little tipsy.  Let’s see if I can’t flesh it out – Peter)

Watch Good Eats – S1E10 – Hook Line And Dinner in Educational & How-To |  View More Free Videos Online at Veoh.com

I swear the fish was “this big”…

Ok, seriously, check out our 6 lb Red Snapper.  Cool Huh?

So, being the badass she is, Jill gutted the fish by herself.  Ok, not really, it came that way from the store, but we did stuff it with good smellin’ stuff.  Like oranges.  And …. Parsley….

He is ready for surgery Dr.

The caption says it all folks.  (put your cursor on the picture)….DUH.

Boring note:  Side side dish of veggies includes zucchini, broccoli, and asparagus.  If you want an extreme close up, please email us at JillandPeterEatGood@gmail.com

Cracking the hard shell of kosher salt is way harder than it looks.  Really wish we had taken a video clip for you.

Oh my.  The skin is gone!

This is all we get after all that hard work? (Yes, of course it is, dear – Peter)

The taste was amazing.  The texture was firm and every bite had the flavors of citrus and herbs.  The extra-virgin olive oil drizzled on top is the perfect dressing.

If you do this dish on your own, take a tip from the restaurant chefs and do as we do – heat up your serving plates in the oven (or microwave) – especially for family-style service like this.  The last thing you want is to spend all this time and money preparing a beautiful fish and then serve it lukewarm or even cold at the table.

See you next time and keep cooking!

This is Part 1 of the epiosode “A bird in the Pan”.  Alton only makes one recipe in this episode so make sure to watch part two also for the full lesson.

As AB always encourages, here is the full mise en place for the herb stuffing that will go under the skin: Lemon Zest, 4 cloves of garlic, peppercorns, salt, thyme, and olive oil.

Jill butchering the chicken (purchased from our local butcher) – first bit to go is backbone. In the foreground you can see some leftover potatoes from This Spud’s For You, which we would mash later.

Filling in the space between skin and meat with the stuffing mixture

After-shot.  We placed the chicken in a roasting pan with celery, carrots, and onions and put it all under the broiler on high for 12 minutes skin-side up, and 15 minutes skin-side down. Since it still was not quite done, we turned the oven to “bake” and put it back in until the breast meat was at 165°.

The final product was served with the aforementioned mashed potatoes and seared/braised leeks. We also made the jus from the episode, but did not take any pictures of that. Sorry

See you next time and keep cooking!

We actually did this episode and the next one (Salad Daze) on the same night.  And yes, we were good little boys and girls and ate our dinner first, but this episode comes first in the chronology of the show so deal.

The above is part two, make sure to catch part one as well.

Mis en place! (Yes, that’s a whole stick of butter)

Jill’s superb zesting of this lemon is second only to her zest for Peter (Ed Note: Peter wrote this line)

Twelve-plus minutes of stirring is taxing on anybody but the seasoned chef, or perhaps an octopus. We basically worked on the WWF “tag-team” style of taking turns, taking three or so minutes each at a time.

The last of butter melts in as the curd takes on a glossy sheen.

While preparing to take this picture, Jill discovered that our camera has a “cuisine” setting which she promptly employed.  I think it came out pretty well – what do you think?

Oh, did I forget to mention how it tasted? I’d say it was a perfect balance of lemon tartness and buttery smoothness.  The best part is that, according to AB, it will last a month in the fridge so we don’t have to feel guilty about not eating it all in just a couple days!

First post!

Enter, the first ever Good Eats.

(Don’t forget part two!)

And now, it’s our turn.

These two beautiful Angus ribeye steaks were purchased locally at the VonGeertsem Butcher Shoppe and we can say without hesitation that the quality of this meal started right here. Go visit Greg Geerts and tell him Jill and Peter sent ya.

We dutifully followed AB’s instructions and liberally seasoned our meat with salt and pepper, rubbed frugally with canola oil.  Notice the official Good Eats salt cellar

Our pan plucked from the 500 degree oven received the first steak with a hearty sizzle. (The pan in the back has the warm bacon vinaigrette for our salad, FYI)

A mere 30 seconds of searing produced this mouth-watering crust. That’s right folks, we’re doing real cooking on this blog.

Back into the hot oven for two minutes per side. Again, following AB’s instructions we checked the internal temperature of the steaks for doneness and begrudgingly stuck them back in the oven – they were about 20 degrees short of our target of 135.  Remember, your times, temps, and ovens will vary!

Voila!  We served our steaks with a warm blue cheese-bacon vinaigrette-dressed salad of spinach and pecans (the blue cheese was also purchased locally from Scardello). Peter added more of that same cheese to his steak.

We definitely chalked up our inaugural Good Eats dinner as a success!

See you next time and keep cooking