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Alton Brown’s Overnight Cinnamon Rolls

Chicken Kiev

Copycat Cracker Jack

Alton Brown’s Pancakes

From Kristin:

I took a tip from Serious Eats and tweaked it a bit to make the best grilled potatoes ever with dinner tonight.

Start with a firm, waxy variety, like Red Bliss. Cut them into thick slices, and bring them to a boil in generously salted water until they are almost cooked through.

In the meantime, in a small bowl, mix 1/4 cup mayonnaise, 1 Tbsp. Dijon mustard, some garlic powder and about a tsp. or so of your favorite herbs (rosemary, thyme, dill, and/or chervil would all be good), a pinch of salt and pepper, and about 1 Tbsp. olive oil to thin it down.

When the potatoes are ready, drain them, and while they’re still warm, brush each slice on both sides with the mayo mixture. Let them cool and refrigerate them for a couple of hours so the potatoes absorb the flavors. Then grill them. They’re already cooked, so you just want to heat them up and get them nice and golden brown and crispy.

A little bit of effort, but it was worth the extra steps. These are my grilled potatoes for evermore.

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• 2 eggs
• 1/2 cup pumpkin puree
• 2 Tbsp dry milk
• 1/4 tsp salt
• 2 1/2 cups brown rice flour
• 1 tsp dry parsley

Preheat oven to 350 °F.

In large bowl, whisk together eggs and pumpkin until smooth. Stir in dry milk, salt, and parsley. Add brown rice flour gradually, combining with spoon or hands to form a stiff, dry dough. Turn out onto lightly floured surface. If dough is still rough, briefly knead and press to combine.

Roll dough between 1/4″ and 1/2″ thickness. Cut into shapes. Gather and re-roll scraps to make more biscuits. Place biscuits close together onto cookie sheet (they don’t spread or rise). Bake 20 minutes on first side; flip biscuits, bake another 20 minutes on the other side. Allow to cool completely on rack before serving.

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