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Friday: Celebrity Game Day with Bobby Flay & Rach’s Crispy Fish Sticks

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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

April 14, 2014

Brined Brisket

  • 1 5-pound well-trimmed brisket
  • For the Brine:
  • 3 quarts plus 1 cup water, divided 
  • 2 bay leaves
  • 1 orange, sliced
  • 1/4 cup Worcestershire sauce
  • 1 bunch parsley, roughly chopped
  • Freshly grated black pepper
  • 1/2 cup Kosher salt
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4 large onions, sliced 
  • 3 tablespoons fresh thyme
  • 3 cups chicken stock
  • 8 whole medium carrots, peeled
  • For the Gremolata:
  • Zest of 1 orange
  • 1 cup parsley
  • 1 cup carrots tops (if they’re nice)
  • 1/4 cup toasted almonds

Potato Vegetable Pancakes

  • Salt
  • 4 medium Russet potatoes, grated into shoestring potatoes on a Borner grater
  • 1 small onion
  • 1 large carrot, peeled
  • 2 to 3 tablespoons fresh horseradish root, peeled
  • 2 cloves garlic
  • 24/7 Seasoning or your favorite seasoning blend, to taste
  • Salt and pepper
  • 1 large egg
  • 3 tablespoons matzo meal or flour
  • Canola oil, for frying
  • 1 1/2 cups sour cream
  • 1/4 cup dill and chives, combined
  • Unsweetened organic apple sauce, homemade or store-bought

TUESDAY

April 15, 2014

Caramelized Onion and Cheese Twice Baked Potatoes with Roasted Broccoli or Broccolini

  • 4 large Russet potatoes, scrubbed
  • Olive oil, for drizzling
  • Salt and pepper
  • 3 tablespoons butter
  • 3 onions, thinly sliced
  • 1/4 cup crème fraîche or heavy cream
  • 1 cup shredded Fontina Val d’Aosta or Gruyère
  • 1/2 cup grated Parmigiano-Reggiano cheese, a handful
  • 1 head broccoli cut into 4-inch long thin spears or 2 bundles broccolini, trimmed

Ryan Scott's Beer Beef Brisket Over Roasted Potatoes and Vegetables

  • For the brine:
  • 2 quarts water
  • 2 cups brown sugar
  • 2 cups Kosher salt
  • 3 tablespoons juniper berries
  • 3 bay leaves
  • For the brisket:
  • 4 pounds beef brisket
  • 1 bottle beer, such as Anchor Steam
  • 1 28-ounce can diced tomatoes 
  • 3 garlic cloves, minced
  • 3 rosemary leaves
  • 3 thyme leaves
  • 2 teaspoons lemon zest
  • 2 quarts beef stock
  • 1 cup baby carrots
  • 2 cups Yukon potatoes
  • Salt and freshly ground black pepper
  • For the horseradish crema:
  • 6 ounces sour cream
  • 1 tablespoon horseradish
  • 1 teaspoon chives, chopped

Ryan Scott’s Brisket Hash with Poached Eggs and Spicy Mustard Hollandaise

  • For the hash:
  • 1 cup leftover roasted potatoes
  • 1 cup leftover roasted carrots
  • 1 cup leftover brisket, shredded
  • 1 egg
  • 1 teaspoon sage, finely chopped
  • 1 1/2 teaspoons thyme, finely shopped
  • Salt and freshly ground pepper 
  • 2 tablespoons olive oil
  • For the hollandaise:
  • 3 egg yolks
  • 1 teaspoon water
  • 1 1/2 sticks cold, unsalted butter, cut into small pieces
  • 1 teaspoon lemon juice
  • 1/2 teaspoon tarragon, finely chopped
  • 1/8 cayenne pepper
  • 1/4 teaspoon hot sauce, such as Tabasco
  • 4 eggs, poached
  • 2 cups spinach
  • 1 tablespoon butter

WEDNESDAY

April 16, 2014

Bob Harper's Turkey Clean Joes

  • 1 teaspoon olive oil
  • 3 ounces ground white meat turkey
  • 1/4 cup chopped red onion
  • 1 garlic clove, crushed
  • 1/3 cup finely chopped green bell pepper
  • 1/3 cup finely chopped broccoli
  • 1/2 cup tomato sauce
  • A pinch chili powder
  • A pinch ground cumin
  • A pinch dried oregano
  • A pinch cracked black pepper
  • 1/2 whole-wheat bun, toasted
  • Handful of mixed salad greens

Bob Harper's Greek Yogurt Waffles

  • 2 cups rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 tablespoon agave syrup
  • 3/4 cup unsweetened almond milk, plus a little more to thin (if necessary) 
  • 1/4 cup plain, non-fat Greek yogurt
  • 1 large egg 
  • 1/8 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract

Sliced Steak Club Sub with Horseradish & Herb Sauce

  • 8 slices bacon
  • 1 cup sour cream
  • 1/4 cup chopped mixed fresh herbs, such as parsley, chives and dill
  • 2 to 3 tablespoons freshly grated or prepared horseradish (preferably Gold’s)
  • 1 clove garlic, grated
  • Juice of 1/2 lemon
  • Salt and coarsely ground black pepper
  • Tabasco sauce, to taste
  • 1 1/2 pounds flank or flatiron steaks, at room temperature
  • 1 tablespoon Worcestershire sauce
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • Watercress or upland cress
  • Sliced tomato
  • Thinly sliced red onion
  • 4 pieces baguette, 8- to 10-inches each, split lengthwise

THURSDAY

April 17, 2014

Green Beans with Caramelized Shallots

  • 2 pounds haricots verts or thin green beans, trimmed
  • Salt 
  • 4 tablespoons butter 
  • 6 large shallots, chopped 
  • 1 cup chicken stock 
  • Fine ground black pepper 

Mom's Mint Sauce

  • 1 cup white balsamic vinegar
  • 1/3 cup sugar
  • 1 tablespoon sea or Kosher salt
  • 3 large shallots, coarsely chopped
  • 1 large bunch mint leaves
  • 1 large bunch flat-leaf parsley

Quick Fennel Slaw

  • Juice of 3 Meyer lemons or juice of 1/1 orange and 1 ripe lemon 
  • 2 large bulbs fennel, trimmed and shredded on a mandolin or very thinly sliced, plus 1/2 cup fronds, chopped 
  • 1 large red onion, halved and very thinly sliced 
  • 1 cup flat-leaf parsley, coarsely chopped 
  • 1/4 cup tarragon, chopped 
  • About 1/4 cup EVOO – Extra Virgin Olive OIl
  • Kosher salt and black pepper 

Elisabeth Hasselbeck's Lemon Poppy Trifle

  • 3/4 cup egg whites (or the whites from 7-8 eggs), at room temperature 
  • 1 teaspoon vinegar
  • A dash of salt
  • 1 1/4 cups sugar
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar 
  • 1/4 teaspoon salt
  • 1 12-ounce jar lemon curd
  • 2 tablespoons poppy seeds, plus more for garnish  
  • Lemon slices, for garnish 
  • Raspberries, for garnish 

Mashed Potatoes with Soft Cheese and Herbs

  • 8-10 medium potatoes, peeled and cubed 
  • Salt
  • 5 to 6 ounces Boursin garlic-and-herb soft cow’s milk cheese, fresh ricotta or goat cheese with herbs
  • 1 to 1 1/2  cups warm milk and/or stock
  • 1/4 cup minced parsley, chives and thyme 
  • 2 teaspoons lemon zest 
  • 2 cloves grated or pasted garlic, optional 
  • Pepper, to taste 

Slow-Roasted Bone-In Leg of Lamb

  • 1 7- to 8-pound bone-in leg of lamb 
  • Olive oil, for liberal drizzling 
  • Kosher salt and pepper
  • 1 bottle dry, crisp white wine 
  • 1 quart chicken stock 
  • Large bundle of herbs: thyme, rosemary, parsley, fresh bay
  • 3 bulbs garlic, ends cut and exposed 
  • 4 tablespoons butter 
  • 4 tablespoons flour 

FRIDAY

April 18, 2014

Crispy Fish Sticks with Parm Cheese and Parsley Caper Sauce

  • 1 bunch flat-leaf parsley tops, 1 1/2 cups packed
  • 2 small cloves garlic
  • Zest and juice of 1 lemon   
  • 3 tablespoons capers
  • Salt and pepper 
  • 8 3-ounce fat sticks of halibut, black cod or other sustainable white fish
  • About 7 tablespoons olive oil
  • Flour, for dredging
  • 2 large eggs, beaten 
  • 1/2 cup fine breadcrumbs
  • 1/2 cup panko or large flake fresh breadcrumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese 

Bobby Flay's Nacho Dogs

  • For the Grilled Tomato-Chipotle Salsa:
  • 4 plum tomatoes
  • 4 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons puréed canned chipotle in adobo
  • 3 tablespoons finely diced red onion
  • For the Hot Dogs:
  • 8 kosher beef or turkey hot dogs
  • 8 hot dog buns, opened
  • 1 1/2 cups grated Monterey Jack cheese
  • 1/2 cup sliced pickled jalapeños
  • Guacamole, homemade or store-bought 
  • Fried blue corn tortilla chips, coarsely crumbled
  • Fresh cilantro leaves, for garnish