- 1 pound elbow macaroni or shells
- 1 egg
- 4 tablespoons butter
- 1/4 cup flour
- 2 1/2 cups milk
- 2 teaspoons yellow mustard
- 1 pound cheese, shredded
- Cook pasta in salted, boiling water until al dente then drain.
- In a small bowl, beat the egg and set aside.
- In a large pot, melt the butter.
- Sprinkle in the flour and whisk to combine.
- Cook the butter/flour mixture for a couple of minutes.
- Add the milk and cook for 5 minutes or until thickened.
- Add the mustard and whisk to combine.
- Take about a cup of your sauce and add it to the bowl with the egg.
- Whisk as you add as to not scramble the egg.
- Transfer the sauce/egg mixture back into the pot.
- Add your cheese and stir well.
- Add in the drained pasta and stir to combine.
- Pour into a buttered 9×13 pan and bake at 350 for 20-25 minutes.
- 2 whole garlic ears
- Drizzle of olive oil
- 2 pork tenderloins
- 8 oz. cream cheese (at room temperature)
- 1 bunch, fresh chives, finely chopped
- 8-12 slices bacon
- Slice the top off of each ear of garlic.
- Drizzle with olive oil.
- Place in foil tent and bake at 350 for 1 hour.
- While garlic is roasting, remove excess fat from pork tenderloins.
- Butterfly the tenderloins by cutting lengthwise down the middle
- being careful not to cut all the way through.
- Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
- When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
- Divide cream cheese in half and spread over the tenderloins.
- Spread chives over the cream cheese.
- Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
- Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
- Remove from heat and let rest for 10 minutes.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in a small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in
- large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate chips.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.
- 1 gallon vegetable broth (not low sodium)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon whole black peppercorns
- 1/2 tablespoon all spice berries
- 1/2 tablespoon candied ginger
- Combine all ingredients in a large stock pot and bring to a boil. Boil long enough for the sugar and salt to be dissolved.
- Cool to room temperature.
- Refrigerate until ready to use.
- When you’re ready to brine the turkey, pour into a large, clean bucket. Add 1 gallon of heavily iced water.
- Place the turkey breast side down.
- Brine for 4-6 hours, turning the turkey once so the breast is up.
Good Eats “Romancing the Bird”