What Alton Brown Loved Most About Good Eats: Reloaded

Who hasn't wished for a do-over? Jay-Z begged Beyoncé for a second chance at romance in his 2017 song "4:44" – at least that's the interpretation according to Rolling Stone. And mulligans are a common concession in a friendly game of golf (via Golf Digest). Even Julia Child tried and tried again before she published her first cookbook, "Mastering the Art of French Cooking." According to Insider, it took nine years of testing and rewrites to finalize the beloved guide to French cuisine.

So, it should come as no surprise that when chef, author, and TV host Alton Brown got the chance to revisit some of the recipes he showcased during his long run at the helm of Food Network's "Good Eats" — the show ran for 14 seasons from 1999 to 2012 — he took the opportunity and ran with it. So began "Good Eats: Reloaded," one of Brown's all-time favorite projects.

"My favorite 'Good Eats' project was always 'Good Eats: Reloaded' because it let me go back into old shows, make repairs, and upgrades," Brown said during a YouTube review of a "Good Eats" recipe from 2000.

Take this recipe for shrimp cocktail from season 3, episode 18. It's pretty classic, with a twist or two, like brining then broiling the shrimp. Yep, that's b-r-o-i-l-i-n-g with an R. Interesting, but the "Good Eats: Reloaded" update takes it to a whole different level, as Brown notes on YouTube, "The new version features a radically different sauce and steamed rather than broiled shrimp." 

The secret ingredient? Smoked almonds. A half cup whirled in a food processor along with smoked paprika, ketchup, prepared horseradish, Old Bay Seasoning, Worcestershire sauce, sambal chili paste, brown sugar, canned tomatoes, lemon juice, and liquid smoke. This isn't your run-of-the-mill mash-up of chili sauce and horseradish. "The smoked almonds lend a Romesco vibe to the sauce, while brining and steaming grant the shrimp plump, snappy juiciness," Brown revealed on YouTube along with a hint. "The sauce, I might mention, can be repurposed in an excellent pasta dish."

We'd say that's a do-over done right.