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WEEKLY GROCERY LIST:

Here's a list of all the ingredients you'll need to cook along with Rachael this week.
Watch the show or check back online each day for complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

September 1, 2014

Steak and Eggwiches

  • 2 pounds flank steak, at room temperature
  • Canola oil 
  • Salt and pepper
  • Granulated onion, about 1/2 teaspoon 
  • Granulated garlic, about 1/2 teaspoon  
  • 10 eggs 
  • 2 tablespoons grated onion
  • 1 large clove garlic, pasted 
  • About 2 to 3 tablespoons mayonnaise 
  • 1 rounded tablespoon yellow or Dijon mustard 
  • 1 rounded tablespoon dill or sweet pickle relish 
  • 2 teaspoons Tabasco (depending on how hot you like it) 
  • 1 teaspoon Worcestershire sauce or to taste
  • 6 sandwich English muffins or large buttermilk biscuits, homemade or store-bought, split and toasted
  • Chopped lettuce, finely chopped tomatoes, finely chopped red onions

TUESDAY

September 2, 2014

Bacon Bit Turkey Burgers with Peach Barbecue Ketchup

  • For the Sauce:
  • 1 cup ketchup
  • 3 tablespoons Worcestershire sauce 
  • 3 tablespoons cider vinegar
  • 3 tablespoons brown sugar
  • 1/4 cup grated onion 
  • 1 teaspoon coarse black pepper 
  • 2 peaches, chopped 
  •  
  • For the Burgers: 
  • 8 slices applewood smoked bacon
  • 2 pounds ground turkey 
  • 1/4 cup grated onion 
  • Salt and pepper 
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons brown or yellow mustard
  • Canola or olive oil
    Pretzel rolls or burger buns, split 
  • Toppings: Raw or grilled red onions, sliced bread-and-butter pickles, chopped lettuce  

WEDNESDAY

September 3, 2014

Emeril's Late Night Mortadella Panini

  • 1⁄4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons minced fresh oregano or 1 teaspoon dried
  • 1 teaspoon minced garlic
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • Eight 1⁄2-inch-thick slices ciabatta or other rustic Italian white bread
  • 4 ounces thinly sliced mozzarella cheese
  • 4 ounces thinly sliced mortadella

Carbonara

  • About 3 tablespoons olive oil 
  • 1/3 pound pancetta or guanciale, small dice 
  • 5 to 6 cloves garlic, chopped 
  • 1/2 cup dry white wine 
  • 3 large egg yolks
  • Salt and pepper 
  • 1 pound pasta such as linguine, spaghetti or egg tagliatelle
  • Grated Pecorino Romano and Parmigiano-Reggiano  
  • 1/2 cup flat-leaf parsley, finely chopped 

THURSDAY

September 4, 2014

Kirstie Alley's Parmesan Chicken and Veggies

  • 1/4 cup low-fat, grated, organic, dry parmesan cheese
  • 4 organic boneless, small, thin chicken breasts (3 ounces each) 
  • Salt and pepper, to taste
  • 1/2 cup organic sour cream 
  • Non-fat cooking spray

Baked Devil's Chicken

    For the Citrus Slaw:
    Juice of 1 1/2 lemons
    3 tablespoons acacia honey
    1/4 to 1/3 cup extra-virgin olive oil
    1/2 head white or Savoy cabbage, shredded
    2 bulbs fennel, trimmed and thinly sliced or shaved on a mandolin
    5 to 6 radishes, cut into matchsticks
    1 red onion, thinly sliced or shaved on a mandolin
    4 blood oranges, Cara Cara oranges or grapefruits, supremed*

    *To surpreme citrus fruit, cut the top and bottom of the fruit and cut the peel and pith off by following the curve of the fruit. Cut out each section of fruit by slicing the wedges out on both sides of the membrane. 

  • 1 cup Dijon mustard
    About 2 tablespoons EVOO – Extra Virgin Olive Oil
    2 large cloves garlic, grated, finely chopped or pasted
    1 tablespoon fresh thyme, chopped
    1 tablespoon rosemary, finely chopped
    6 to 8 pieces quartered bone-in, skin-on chicken from small, 2- to 3-pound chickens (1 1/2 or 2 birds)
    Salt and pepper
    1 1/2 cups panegratto (fine breadcrumbs)
    About 1/2 cup panko or homemade breadcrumbs
    1/2 cup grated Pecorino Romano cheese  
    About 1/2 teaspoon freshly grated nutmeg
    2 teaspoons ground pepperoncino (red pepper)
    1 tablespoon paprika
    4 tablespoons butter, melted 

FRIDAY

September 5, 2014

Richard Blais' Beef Goulash

  • 4 large, meaty, beef back ribs (6 to 8 inches long) or 8 short ribs

  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 3 yellow onions, halved lengthwise and sliced
  • 1 bay leaf
  • 1/4 cup sweet Hungarian paprika, plus more for garnish
  • 2 tablespoons caraway seeds, crushed, plus toasted whole seeds for garnish
  • 1 28-ounce can whole, peeled, San Marzano tomatoes, crushed
  • 2 to 3 tablespoons aged balsamic vinegar, to taste
  • 1/4 cup chopped fresh flat-leaf parsley leaves for garnish (optional)

Richard Blais' Beer-Steamed Clams

  • 4 cloves garlic, sliced

  • 1 tablespoon grated ginger
  • 24 little neck clams
  • 1/2 bottle Amstel light
  • A drip of maggi (liquid MSG)
  • 3 tablespoons small diced soppresata (optional)
  • 1/4 cup cold butter, cubed
  • A baby handful chopped cilantro
  • 2 tablespoon sliced scallions
  • Juice of 1/2 lime

Jacques Pépin's Fridge Soup

  • 6 cups water

  • Any combination of leftover vegetables, such as romaine hearts, onions, scallions, zucchini, carrots, mushrooms, celery, etc.
  • 4 chicken bouillon cubes
  • 1/2 cup couscous, quick-cooking polenta or rolled oats

Jacques Pépin's Mayonnaise

  • 3 large egg yolks

  • 1 tablespoon Dijon mustard
  • 2 teaspoons tarragon vinegar or white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 tablespoon cold water (if using a food processor or blender)
  • 2 cups oil (peanut or olive oil, or half and half

Bobby Flay's Vinaigrette

  • 1 tablespoon Dijon mustard

  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 3 sprigs fresh thyme, picked and chopped
  • 1 shallot, minced
  • Kosher salt and freshly ground pepper
  • 1/4 cup olive oil

Richard Blais' Whole Wheat Spaghetti with Broccoli Top Pesto

  • 1 box whole wheat spaghetti

  • 5 tablespoons extra-virgin olive oil, plus more as needed
  • 2 tablespoons minced onion
  • 4 cloves garlic, minced or grated
  • 1 teaspoon red pepper flakes
  • 2 heads of broccoli tops shaved into crumbs (approximately 3/4 cup crumbs)
  • 6 leaves basil
  • 1/4 cup pine nuts, almonds or walnuts, crushed into sandy bits
  • 5 tablespoons of grated Pecorino
  • Salt, an adult-size pinch
  • Black pepper, a few twists
  • Lemon, some of its zest and half of it squeezed

Crispy Skin Chicken Breasts with Escarole and White Beans

  • For the Beans (for a quick supper, use a can of cannellini beans):

  • 1 cup dry white beans, cannellini beans
  • 1 sprig rosemary
  • 1 small onion, halved
  • 1 fresh bay leaf
  • Salt

  • For the Chicken and Escarole:
  • 4 pieces boneless, skin-on chicken breast
  • 4 large cloves garlic, thinly sliced, divided
  • 2 tablespoons rosemary, chopped
  • 2 tablespoons thyme, chopped
  • Salt and pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup dry white wine
  • 1 onion, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large head escarole, cleaned and coarsely chopped
  • 1/2 cup chicken stock
  • A few grates nutmeg
  • 1 lemon
  • Crusty bread, for mopping