Alton Brown Cooks Food

Ingredients

• 0.5 tsp Cumin Seed (toasted)
• 0.5 tsp Black Pepper Flakes (toasted)
• 1 tsp Celery Seed (toasted)
• 0.25 cup Light Olive Oil (high‑temperature neutral oil)
• 0.25 tsp Black Pepper (freshly ground for dressing)
• 1 tsp Kosher Salt (for dressing)
• 0.25 cup Rice Wine Vinegar
• 0.25 cup Apple Cider Vinegar
• 1 tsp Dijon Mustard (smooth)
• 3 Tbsp Granulated Sugar
• 3 large Carrots (grated on large holes of box grater)
• 1 medium Onion (thin half‑moon slices for slaw)
• 3.5 lb Cabbage (white cabbage, shredded fine (≈1/16 inch))
• 0.5 cup Kosher Salt (for brine)
• 0.5 cup Granulated Sugar (for brine)
• 1 lb Great Northern Beans (dry) (soaked 6‑8 hrs)
• 1 lb Smoked Bacon (cut into 1‑inch pieces)
• 0.6 lb Onion (for beans) (roughly chopped)
• 2 large Jalapeño Peppers (stem removed, seeded, diced)
• 0.33 cup Molasses
• 0.25 cup Tomato Paste
• 0.25 cup Dark Brown Sugar
• 1 tsp Black Pepper (for beans)
• 2 tsp Kosher Salt (for beans)
• 0.5 tsp Liquid Smoke
• 0.5 tsp Cayenne Pepper
• 1 tsp Urfa Biber (Turkish smoked chili)
• 2 cup Reserved Soaking Liquid (from bean soak)
• 2 cup Chicken Stock
• 2.5 lb Red Bliss Potatoes (waxy, red‑skinned)
• 1 Tbsp Kosher Salt (for boiling)
• 1 large Celery Stalk (diced)
• 0.5 cup Red Onion (roughly chopped)
• 3 large Garlic Cloves (minced)
• 0.25 cup Cornichon Pickles (about 8 small pickles, diced)
• 1 Tbsp Fresh Tarragon (chopped)
• 0.25 cup Fresh Parsley (chopped)
• 1.5 Tbsp Apple Cider Vinegar (for potatoes)
• 0.75 cup Mayonnaise (full‑fat)
• 0.5 tsp Kosher Salt (for potato dressing)
• 0.5 tsp Black Pepper (for potato dressing)
• 1 tsp Dried Mustard Powder

Instructions

1. Toast Spices for Coleslaw Dressing

   Place 0.5 tsp cumin seed, 0.5 tsp black pepper flakes, and 1 tsp celery seed in a small skillet with 0.25 cup light olive oil. Cook over medium‑low heat, stirring, until fragrant (1‑2 minutes). Remove from heat and let cool.

   Time: PT2M

2. Prepare Coleslaw Dressing

   In a sealable jar combine 0.25 tsp ground black pepper, 1 tsp kosher salt, 0.25 cup rice wine vinegar, 0.25 cup apple cider vinegar, 1 tsp Dijon mustard, 3 Tbsp granulated sugar, and the cooled oil‑seed mixture. Seal and shake vigorously for 30 seconds.

   Time: PT3M

3. Grate Carrots and Slice Onion

   Using the large holes of a box grater, grate three large carrots. Thinly slice one medium onion into half‑moon pieces. Transfer both to a large bowl.

   Time: PT8M

4. Shred Cabbage

   Quarter a 3.5‑lb white cabbage, remove the core, and shred using a mandoline set to ~1/16 inch with the hand guard. Transfer shredded cabbage to the bowl with carrots and onion.

   Time: PT7M

5. Brine Cabbage Mixture

   Add 0.5 cup kosher salt and 0.5 cup granulated sugar to the bowl. Toss thoroughly to coat all vegetables. Let sit for 15 minutes to draw out moisture.

   Time: PT15M

6. Rinse and Dry Cabbage

   Rinse the brined vegetables under cold water, discarding the salty liquid. Spin in a salad spinner (or pat dry with towels) until as dry as possible.

   Time: PT5M

7. Marinate Slaw in Dressing

   Transfer the dried vegetables to a zip‑top bag, add the coleslaw dressing from the jar, seal removing excess air, and gently massage to coat. Refrigerate for at least 1 hour before serving.

   Time: PT1H

8. Soak Great Northern Beans

   Place 1 lb dry beans in a large pot, cover with water 2 inches above beans, and let soak 6‑8 hours (or overnight). Reserve the soaking liquid.

   Time: PT8H

9. Render Bacon and Sweat Aromatics

   Drain and rinse soaked beans. In a 6‑qt Dutch oven over medium heat, add 1 lb chopped smoked bacon and render fat (≈5 minutes). Add 0.6 lb chopped onion and 2 diced jalapeños; sauté until softened (≈5 minutes).

   Time: PT10M

   Temperature: medium

10. Add Sweeteners and Spices

    Stir in 0.33 cup molasses, 0.25 cup tomato paste, 0.25 cup dark brown sugar, 1 tsp black pepper, 2 tsp kosher salt, 0.5 tsp liquid smoke, 0.5 tsp cayenne, and 1 tsp Urfa biber. Cook 3 minutes until combined.

    Time: PT3M

    Temperature: medium

11. Add Liquids and Simmer

    Pour in 2 cup reserved bean soaking liquid and 2 cup chicken stock. Stir, bring to a gentle simmer (do not boil).

    Time: PT5M

    Temperature: medium

12. Bake Beans – First Half

    Cover the Dutch oven with its lid, place in a pre‑heated oven at 250 °F, and bake for 3 hours.

    Time: PT3H

    Temperature: 250°F

13. Stir Beans Mid‑Cook

    Remove the pot, give the beans a gentle stir, then return to the oven for another 3 hours.

    Time: PT2M

    Temperature: 250°F

14. Cool Beans

    After the total 6‑hour bake, let the beans cool to room temperature (several hours) before refrigerating or serving.

    Time: PT2H

15. Boil Potatoes

    Place 2.5 lb red Bliss potatoes in a pot, cover with cold water by ½ inch, add 1 Tbsp kosher salt, and bring to a gentle boil. Cook 15 minutes or until interior reaches 200 °F.

    Time: PT15M

    Temperature: boiling

16. Cool, Peel, and Cube Potatoes

    Drain potatoes, transfer to an ice‑water bath, then peel using a kitchen towel. While still warm, cut into rough cubes and place in a zip‑top bag.

    Time: PT10M

17. Season Potatoes with Vinegar

    Add 1.5 Tbsp apple cider vinegar to the bag of potato cubes, seal, and gently toss. Let sit at room temperature for at least 6 hours (overnight preferred).

    Time: PT6H

18. Prepare Potato Salad Dressing

    In a bowl combine 0.5 tsp kosher salt, 0.5 tsp freshly ground black pepper, 1 tsp dried mustard powder, and 0.75 cup mayonnaise. Mix until smooth.

    Time: PT5M

19. Assemble Potato Salad

    Add the seasoned potatoes, 0.25 cup diced cornichon pickles, 1 Tbsp chopped tarragon, 0.25 cup chopped parsley, 0.5 cup diced red onion, 1 cup diced celery, and 3 minced garlic cloves to a large bowl. Fold in the mayonnaise dressing gently with a spatula.

    Time: PT5M

20. Final Chill

    Cover the potato salad and refrigerate for at least 2 hours before serving to allow flavors to meld.

    Time: PT2H

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g