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

Pubblicato il 21 ago 2019
🚨 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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Commenti

  • Not being Italian puts you at a disadvantage when discussing food, especially Italian food.

  • Omg! Yay!!!!!

  • 0:44 *N U T*

  • He's back!!!

  • Way to go Alton...happy to see you here. Thanx, and along with your funky theme song too. 👏👏👍👍

  • Is Alton Brown going for the Walter White look?

  • Why is this not on TV. The cheap bastards at food network don’t want to back a proven winner? Jerks!

  • When Alton uses Publix groceries. KreyGasm

  • Oh how I have missed this gem of a show

  • I take it Deb won't be back.

  • I’m told that San Marzano tomatoes aren’t that good raw but improve a lot when cooked. I’ve never tested that.

  • totally missed you Alton, been waiting impatiently for your show to come back. You taught and inspired me, tyvm.

  • Alton Brown is the only Food Network chef who has stood the test of time.

  • Alton Brown, I know you have other things you'd rather be doing with your life right now, but please continue doing Good Eats!

  • ABOUT DAMN TIME !

  • Koko Karl! 😂🤘🏻

  • AAAAAHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • When I was about three (or so my parents say), when the theme would come on and the snapping would start, I couldn't snap so I tapped my fingers together and clicked my tongue. XD So when I watched this video with Dad for the first time, I did the same thing... Thank you so much for bringing this show back. I was so excited when Dad announced that the first "the return" episode was out, and this show was pretty much my life when I was little. Oh, and thank you, Alton Brown. I'm so happy you're back. And if you're new to this show... Welcome. What a journey you have ahead of you.

  • This dude was my childhood.... I had a weird childhood

  • I like it new ideas when it comes to chicken recipe

  • It's great this show is back. Sick of all the competition and reality garbage shows.

  • I love the Indiana Jones reference lol

  • I guess 940 people judged him.

  • I love W! Glad to see her back! I do my sauce & cheese on the side, so there’s no time for sogginess!

  • 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.

  • so glad this show is back!

  • Why did i enjoy this and the mustache pulling bit so daggone much 😭💜 oh alton how ive missed thee!

  • 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 😍

  • 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!

  • That’s not Alton Brown; it must be his grandfather.

  • This makes me so happy! Welcome back!!

  • Why did I secretly want Tomato Tommasino to be Bobby Flay?

  • Return of a classic! Practical advice delivered in an engaging way. Love AB!

  • I hate canned tomatoes...always taste like metal to me. :

  • W made 936 alternate accounts just to downvote this video.

  • Alton is back? Awesome! Much better than some deep fried mayonnaise guy advocate.

  • 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!

  • At the dinner table scene, I was waiting for a cameo appearance of Peyton Manning singing "Chicken Parm You Taste So Good"... @AltonBrown #AltonBrown

  • 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?!"

  • Expertly done, sir! I missed you. Great to have you back.

  • I forgot how much I loved this show! Def needed in my life!!!

  • Goddam that l/d r

  • Best cooking show in the history of cooking shows, it has been gone too long

  • This feels like a Jontron video. I the style.

  • are these all gonna be on youtube? Y'all ALMOST made me buy cable again

  • This brings back good memories.

  • Woah, woah, woah, did he just hate on Tyler Florence! Savage

  • So happy to see scabigail!

  • I'm so glad the mad genius is back to playing the good guy.

  • 13:12 I’ll just drop this time stamp right here and say nothing...

  • The only cooking show I enjoy, glad he's back

  • 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.

  • The only cooking show I ever have, and ever will watch. I've missed you, Alton. We all have.

  • So, does anyone know where Alton got his flame styled mixer? Are those decals, or did it come like that?

  • YES!

  • Who the hell is hitting the thumbs down?🙄 Alton Brown & Good Eats is a classic!

    • Kids who have never watched it, or people angry that it's not broadcast in their native language. Or just assholes.

  • favorite moment? the whole video!!

  • 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.

  • Koko Karl is back as well? How about W?