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NEW FULL EPISODE! GOOD EATS: THE RETURN 🎉 Alton Brown is BACK!

Food Network
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🚨 THIS IS NOT A DRILL 🚨 Alton Brown and all of us here at Food Network know that fans have been asking - pleading? - for new episodes of Alton’s famous series Good Eats, and we’re so happy to say that it is FINALLY HAPPENING!
#AltonBrown is BACK with brand-new episodes of #GoodEatsTheReturn Sundays @ 10|9c AND 10:30|9:30c (that’s right - two new shows every week!) 👏👏
Want more full episodes? Watch the full series here: watch.foodnetwork.com/tv-shows/good-eats
Subscribe to Food Network: foodtv.com/2WXIIWZ
Get the recipe: www.foodnetwork.com/recipes/alton-brown/chicken-parm-7282184
Chicken Parm
RECIPE COURTESY OF ALTON BROWN
Total: 2 hr 30 min (includes brining time)
Active: 1 hr
Yield: about 4 servings
Ingredients
2 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick
2 teaspoons kosher salt
120 grams (1 cup) plain breadcrumbs
20 grams salt and vinegar potato chips, not kettle cooked or thick cut
2 teaspoons dried oregano
2 teaspoons dried parsley
1 1/2 teaspoons garlic powder
70 grams (2/3 cup) all-purpose flour
2 large eggs, beaten
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 cup red sauce, divided, recipe follows
2 ounces low-moisture mozzarella, shredded
2 ounces Italian fontina, shredded
Chopped fresh flat-leaf parsley, for garnishing
Red Sauce
8 large garlic cloves, peeled
2 teaspoons kosher salt
1/4 cup plus 1/2 teaspoon extra-virgin olive oil, divided
4 anchovy filets
1/2 teaspoon red pepper flakes
Two 28-ounce cans peeled whole San Marzano tomatoes, drained
One 2-inch Parmesan rind
Directions
Special equipment: three baking sheets with wire racks, 9-by-12-inch baking dish, a mortar and pestle and a large wooden spoon
Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use "half" sheet pans for this). Cover and refrigerate for 30 minutes.
Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.
Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.
Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack.
Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by.
Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don’t overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken.
Spread 3/4 cup of the red sauce into the bottom of a 9-by-12-inch broiler-proof baking dish and broil until the sauce bubbles and begins to caramelize, about 2 minutes.
Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.
Return to the broiler until the cheese is bubbly and beginning to brown, about a minute and a half.
Garnish with the parsley.
Red Sauce
Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.
Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes.
Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)
Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour.
Cook’s Note: Never broil with any oven-proof baking dish for more than 2 minutes. If in doubt,use a metal pan. This sauce recipe makes more than is needed for the chicken. Refrigerate the extra for up to a week, or, better still, freeze it for a rainy day.
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21 Ago 2019

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Comentários 7 894
Milford Civic
Milford Civic 8 horas atrás
It's great this show is back. Sick of all the competition and reality garbage shows.
waRr3nxx
waRr3nxx 16 horas atrás
I love the Indiana Jones reference lol
Grust
Grust 17 horas atrás
I guess 940 people judged him.
arjnsdca
arjnsdca 19 horas atrás
I love W! Glad to see her back! I do my sauce & cheese on the side, so there’s no time for sogginess!
Colin Velius
Colin Velius Dia atrás
Cutthroat Kitchen was amusing at first, but got stale real fast. I'm glad we're returning to the glory days of making cooking a science again.
Kyle Richards
Kyle Richards Dia atrás
so glad this show is back!
Sahgee
Sahgee Dia atrás
Why did i enjoy this and the mustache pulling bit so daggone much 😭💜 oh alton how ive missed thee!
Rachel Barton
Rachel Barton Dia atrás
This was everything I needed it be and even more!! My love of science and food first enamored me to this fabulous show and I am so glad that it's back!! Only Alton could do this, you're the best 😍
Maverick21FM
Maverick21FM Dia atrás
Thank you Alton for the original Good Eats. You inspired me to start a lifetime of cooking for friends and family. You are the reason I cook every meal at home. Keep up the good work!
Charles Williams
Charles Williams 2 dias atrás
That’s not Alton Brown; it must be his grandfather.
Kayla Gordon
Kayla Gordon 2 dias atrás
This makes me so happy! Welcome back!!
The Girl Who Wears Pants
Why did I secretly want Tomato Tommasino to be Bobby Flay?
Ryan Walsh
Ryan Walsh 3 dias atrás
Return of a classic! Practical advice delivered in an engaging way. Love AB!
djwaglmuffin
djwaglmuffin 3 dias atrás
I hate canned tomatoes...always taste like metal to me. :
Brastius
Brastius 3 dias atrás
W made 936 alternate accounts just to downvote this video.
DigitalSynapse0101
DigitalSynapse0101 4 dias atrás
Alton is back? Awesome! Much better than some deep fried mayonnaise guy advocate.
Artur Lukin
Artur Lukin 4 dias atrás
What an amazing episode Alton! The new Good Eats feels modern, yet still preserves the essence of the original show. Keep up the great work!
pipbuster
pipbuster 4 dias atrás
At the dinner table scene, I was waiting for a cameo appearance of Peyton Manning singing "Chicken Parm You Taste So Good"... @AltonBrown #AltonBrown
Adam Churvis
Adam Churvis 5 dias atrás
The very best part about making "glove hands" from a repeated caking of flour, egg, and bread crumbs is after the breading is done you get to chase the small children around the house like Frankenstein and they all run away screaming, "GLOVE HANDS!!! GLOVE HANDS!!! GLOVE HANDS!!!" just before the mother runs into the room and says, "Who are you, and what are you doing in my house?!"
Adam Churvis
Adam Churvis 5 dias atrás
Expertly done, sir! I missed you. Great to have you back.
Samantha Redd
Samantha Redd 5 dias atrás
I forgot how much I loved this show! Def needed in my life!!!
Oshit Irwin
Oshit Irwin 5 dias atrás
Goddam that l/d r
Bradley Nugent
Bradley Nugent 5 dias atrás
Best cooking show in the history of cooking shows, it has been gone too long
Skiddy Macon
Skiddy Macon 5 dias atrás
This feels like a Jontron video. I the style.
Douglas Curtis
Douglas Curtis 5 dias atrás
are these all gonna be on youtube? Y'all ALMOST made me buy cable again
Daniel Wayne
Daniel Wayne 5 dias atrás
This brings back good memories.
Artful Cooking with Dawn
Woah, woah, woah, did he just hate on Tyler Florence! Savage
Anon
Anon 5 dias atrás
So happy to see scabigail!
Dex Jones
Dex Jones 5 dias atrás
I'm so glad the mad genius is back to playing the good guy.
spencerdasilva
spencerdasilva 5 dias atrás
13:12 I’ll just drop this time stamp right here and say nothing...
Shody T
Shody T 5 dias atrás
The only cooking show I enjoy, glad he's back
joshmbrown42
joshmbrown42 5 dias atrás
I feel like the new intro could use a bit more color. Maybe some green? Still, looks like it'll hold up better over time than the old one.
Durch
Durch 6 dias atrás
HellJustFroze
HellJustFroze 6 dias atrás
The only cooking show I ever have, and ever will watch. I've missed you, Alton. We all have.
Benjamin Harbour
Benjamin Harbour 6 dias atrás
So, does anyone know where Alton got his flame styled mixer? Are those decals, or did it come like that?
BA
BA 6 dias atrás
YES!
Shackaloo
Shackaloo 6 dias atrás
Who the hell is hitting the thumbs down?🙄 Alton Brown & Good Eats is a classic!
Brastius
Brastius 3 dias atrás
Kids who have never watched it, or people angry that it's not broadcast in their native language. Or just assholes.
Maderyne
Maderyne 6 dias atrás
favorite moment? the whole video!!
Chris Thomas
Chris Thomas 6 dias atrás
wish they would remove him and Bobby Flay......lets get passed being dramatic for the sense of entertainment and get back to COOKING.. He is not inspiring or even remotely interesting. Just trying too hard to be the Simon Cowell of the food network... He is the reason I stopped watching the food network.
Gulf Relay
Gulf Relay 6 dias atrás
Koko Karl is back as well? How about W?
Gulf Relay
Gulf Relay 6 dias atrás
Yaaaayyy! W!
Scrap5000
Scrap5000 6 dias atrás
I'm so proud of you for knowing San marzano tomatoes.
Michael J
Michael J 6 dias atrás
Likely the best, down to earth and relatable, cooking show to have ever aired! As most of us are disconnected from cable, air it on YT and watch your subscriber count & revenue skyrocket, @FoodNetwork.
mrnickbig1
mrnickbig1 6 dias atrás
I found out Alton did an episode that featured tomatillos, though I did not see it. Did he finally ADMIT that tomatillos are, in fact, closely related to tomatoes, and that Cape Gooseberries are, in fact, not real gooseberries? Or, should I ask Bobby Flay to chide him again over his lack of food knowledge?
shaninnmarie
shaninnmarie 7 dias atrás
Alton, you must be back in the South because I see you with your Publix bread crumbs. Edit: And your Publix mayo and potato chips.
Katherine Tillery
Katherine Tillery 7 dias atrás
I love learning about the food from a science level to a history level. I loved this show so much. So sad when it stopped. I hope it starts a food network revamp. I used to love watching the network now it's just boring competitions.
JC Barton
JC Barton 7 dias atrás
About TIME!! though, it looks like Alton Brown is about to turn in Neo and join Mr. Smith 🤔
jon hillman
jon hillman 7 dias atrás
alton brown and good eats improved my life by giving me the know-how to make better food. thanks for this.
Fiction Addiction
Fiction Addiction 7 dias atrás
My favorite food network show
Greg Evans
Greg Evans 7 dias atrás
OMG, Alton I am so glad you are back. Everything I ever learned truly useful about cooking was from Good Eats!
GRANDIOSE _
GRANDIOSE _ 7 dias atrás
Alton Brown is the Bill Nye of cooking shows.
Doodah Gurl
Doodah Gurl 7 dias atrás
I was wondering if W would make an appearance and there she is on the first episode! I loved her in the original Good Eats.
Michael Grumbach
Michael Grumbach 7 dias atrás
Hey, Alton! So glad you're back! I love your style and all the science and history you bring to us in every episode. I was wondering if you have any interest in improving foods for those of us who are avoiding breads, sugars, and various thickening agents that can be very damage to gut and overall health and well being. If not, oh well, we still love what you do. Take care
Material Defender
Material Defender 7 dias atrás
Awesome watch! Is that a Glaschutte?
TheGrowGeek
TheGrowGeek 7 dias atrás
Awesome 😎
Louise Heiwood
Louise Heiwood 8 dias atrás
The nostalgia is too much =^//^= good to have you back, felt like a kid again and excitedly watched with my fiancé... now we’re both hungry lol
James Bailey
James Bailey 8 dias atrás
I was talking to my friend just earlier today about Alton Brown, and this pops up on my recommended. To whatever FBI agent assigned to me, thank you.
Off Road
Off Road 5 dias atrás
Big brother is always watching my friend.
evporretta
evporretta 8 dias atrás
Stopped watching the Food Network when entertaining, informative shows like Good Eats disappeared. Thanks for bringing it back. Now I’m inspired to make this. 😊
Stephen Pelo
Stephen Pelo 8 dias atrás
I used Cento San Marzano tomatoes. Not DOP but imported from Italy. Did everything step by step with garlic bread! My home smells like heaven and the dish is unreal! I play good eats while my kids play and they love getting involved in the show! Thank You!
kagondemon
kagondemon 8 dias atrás
I made this, the general consensus with my family was it was the best they've had. From a cooking perspective not sure its entirely worth the effort. To me the shining star of the recipe is the sauce, going to try it on homemade pizza this week.
Mark Swayne
Mark Swayne 8 dias atrás
Instead of mozzarella and fontina mix, I would recommend using quest Oaxaca-a Mexican cheese sold in large knots. It has the smooth melting quality of fontina, with a clean fresh milk flavor and stringing of a good mozzarella. I use it all the time for pizza and lasagna. Glad to have new Good Eats! I've missed the show.
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