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February 2nd, 2011
01:01 PM ET

Eatocracy w/ Richard Blais

Ingredients.                     Amount
Sweetbreads.                  24 nuggets
Rice flour.                        400 grams
Lager.                               200 grams
Vodka.                              200 grams
Agave nectar.                  1 teaspoon
Baking powder.               1 tablespoon
Isi seltzer charges.          3
Isi siphon.                        1 cannister
Salt and white pepper.   To taste

1. Blanch sweetbreads for 10 minutes in boiling water and then shock in ice water. Peel the skin off of them and then season with salt and pepper.
2. Take the Ingredients for the batter and gently mix. Place in iSi cannister and charge with 3 charges.
3. To fry the sweetbreads, coat in a touch of rice flour and then dip in the siphon batter. Fry in hot oil or fat of your choice at 350 f until golden brown.

Ingredients.                Amount
Blue Cheese.              1 cup
Milk.                            1 qt
Rice vinegar.              3 T
Isi cream chargers.     1 charge

1. Purée cheese and milk and vinegar to soupy consistency
2. Load in siphon and charge

Ingredients.                  Amount
Franks red hot.            1/2 cup
Sriacha.                         1 T
Butter.                           3 T
Lime juice.                    1 t
Xanthan gum.              1 pinch

1. Warm hot sauce and sriacha until hot, let cool and blend in xanthan gum and lime juice

Ingredients.                   Amount
Celery stalk                    1/2 cup batons
Citron vinegar.              1/4 cup
Sugar.                             1/8 cup
Dill chopped.                 1 T
Parsley chopped.          1 T
Sriacha.                           1 teaspoon
Turmeric.                        1 teaspoon

Also click here to check out CNN's Eatocracy section.

And click here to head over to Richard Blais' blog.

soundoff (4 Responses)
  1. J-Man

    This is probably the worst food recommendations I have ever seen for a super bowl. Who cares about presentation during a super bowl party and half the ingredients and tools you used, are way to expensive for the normal budget. Very bad segment and it could have been a lot better

    February 2, 2011 at 2:00 pm |
  2. Big Kev


    Shut the hell up! When you have Richard Blais, one of America's premiere chef's, cooking in front of you, you shut up and let the man talk.

    No one cares what you eat at the superbowl, we wanna see Blais uninterrupted with your inane comments.

    You are usually a guy I respect, but you dropped the ball here, big time.

    February 2, 2011 at 2:01 pm |
  3. V and J

    We would love the recipe for the blizzard margaritas featured on today's show. Where can we find it? As for J-man's comment, well, there are viewers that actually like to try new and interesting food . There is more to life beer and chips.

    Loved the new segment.

    V and J

    February 2, 2011 at 2:30 pm |
  4. Nancy in Diamond Bar

    More than a little annoyed at the lack of awareness in the Eatocracy segment. While I can't speak informedly about the Egyptian situation (didn't get much information at all during yesterday's broadcast), I can say with assurance that a sous-vide cooker and liquid nitrogen cuisine are beyond the budget for most households. Superbowl food is hearty, guy-friendly stuff–not foams, not pickled celery leaves. As they say on sports television, Com'on man! Advise Richard Blais to get real (his quickfire win on Top Chef last night shows that he's straying too far into preciousity) and give us some recipes that we can really serve, without investing humdreds of dollars in kitchen equipment.

    February 3, 2011 at 1:22 pm |

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