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CURB YOUR ENTHUSIASM SPECIAL

Picture for Curb Your Enthusiasm Special

5,432,034 views  Larry David fluctuates wildly between flagrantly eschewing and rigorously enforcing cultural mores, all of which frequently revolve around food. Slow ice cream orderers, religiously forbidden chicken, caviar entitlement - they're all fodder for Larry's machinations of social upheaval. Just don't eat the man's shrimp.

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INGREDIENTS

The Larry David Sandwich

1 bagel

Whitefish salad

Smoked sable

Sliced white onions

Cream cheese

Capers

The Ted Danson Sandwich

For the Coleslaw:

½ cup mayo

2 - 3 tbsp cream

3 - 4 tbsp white wine vinegar

1 - 2 tbsp lemon juice

1 - 2 tsp white sugar

2 - 3 tbsp greek yogurt

1 clove crushed garlic

paprika

mustard powder

celery seed

Salt and pepper to taste

bag of coleslaw mix (shredded cabbage)

For the Russian Dressing:

½ cup mayo

¼ cup ketchup

3 dashes of hot sauce

3 dashes Worcestershire sauce

sprinkle A generous of paprika

0.5 of a small, finely chopped onion

For the Sandwich:

2 slices of bread

Mayo

Turkey

Swiss cheese

Cobb Salad

0.5 head iceberg lettuce, chopped

½ bunch watercress, chopped

1 bunch small endive, chopped

Cooked bacon, chopped

Hard boiled eggs

Poached chicken, chopped

Diced tomatoes

Diced avocado

Minced chives

For the Dressing:

2 tbsp water

2 tbsp red wine vinegar

1 Juice of lemon

1 tsp of “I don’t want to say it” (Worcestershire) sauce

½ tsp ground mustard

2 tsp sugar (optional)

Salt and pepper to taste

1 clove minced (not pressed) garlic

¾ cup canola oil

Palestinian Chicken

For the chicken:

whole chicken

1 cup yogurt

2 shallots, finely chopped

Lemon zest

0.5 Juice of a lemon

½ tsp cardamom

1 tsp sumac

1 bunch dill, chopped

3 pinches of kosher salt and pepper

A generous drizzle of olive oil

For the garlic sauce (toum):

2 heads garlic

1 cup canola oil

¼ cup lemon juice

DIRECTIONS

The Larry David Sandwich

1.

Toast the bagel.

1 bagel

2.

Spread Whitefish salad on one half of the toasted bagel. Then top with smoked sable, sliced white onions, and capers.

Whitefish salad

Smoked sable

Sliced white onions

Capers

3.

Spread cream cheese on other half of the bagel and join the two together to form a sandwich.

Cream cheese

The Ted Danson Sandwich

1.

For the Coleslaw:

1.

In a medium sized mixing bowl, combine mayo, cream, white wine vinegar, lemon juice, sugar, yogurt, and garlic. Season with paprika, mustard powder, and celery seed.

½ cup mayo

2 - 3 tbsp cream

3 - 4 tbsp white wine vinegar

1 - 2 tbsp lemon juice

1 - 2 tsp white sugar

2 - 3 tbsp greek yogurt

1 clove crushed garlic

paprika

mustard powder

celery seed

Salt and pepper to taste

2.

Add coleslaw mix and combine

bag of coleslaw mix (shredded cabbage)

3.

For the Russian Dressing:

1.

In a medium mixing bowl, combine mayo, ketchup, hot sauce, Worcestershire sauce, paprika, and onion.

½ cup mayo

¼ cup ketchup

sprinkle A generous of paprika

0.5 of a small, finely chopped onion

3 dashes of hot sauce

3 dashes Worcestershire sauce

2.

Mix to combine and refrigerate

3.

For the Sandwich:

1.

Spread mayo on one side of each slice of bread. In a pan over medium heat, place the bread mayo-side down and toast until golden brown. Remove from pan and set aside.

2 slices of bread

Mayo

2.

Over low heat, place several slices of turkey to warm and place slices of Swiss on top to melt.

Turkey

Swiss cheese

3.

Place turkey and Swiss on a slice of the toasted bread. Top with a generous helping of coleslaw. Smear the opposing bread slice with Russian dressing and stack it up.

Cobb Salad

1.

For the Dressing:

1.

In a medium bowl, combine the water, red wine vinegar, lemon juice, worcestershire sauce, ground mustard, sugar, salt, pepper, and garlic with a whisk.

2 tbsp water

2 tbsp red wine vinegar

1 Juice of lemon

1 tsp of “I don’t want to say it” (Worcestershire) sauce

½ tsp ground mustard

2 tsp sugar (optional)

Salt and pepper to taste

1 clove minced (not pressed) garlic

2.

After the above ingredients are fully combined, slowly drizzle in the canola oil while still mixing with a whisk.

¾ cup canola oil

3.

For the Salad:

1.

Chop lettuce, watercress, and endive. Toss together in a medium bowl and set aside.

0.5 head iceberg lettuce, chopped

½ bunch watercress, chopped

1 bunch small endive, chopped

2.

Chop bacon, hard boiled eggs, and chicken. Dice avocado and tomatoes and mince chives. Keep all of these ingredients separate.

Cooked bacon, chopped

Hard boiled eggs

Poached chicken, chopped

Diced tomatoes

Diced avocado

Minced chives

3.

Place a bed of the lettuce mixture on a plate. Stripe the top with bacon bits, chopped hard boiled eggs, chopped chicken, diced tomatoes, and avocado. Top with the minced chives and drizzle the dressing on.

Palestinian Chicken

1.

For the Chicken

1.

In medium bowl, combine yogurt, shallots, lemon zest and juice, cardamom, sumac, dill, salt and pepper, and olive oil. Set aside.

2.

Place raw chicken on cutting board. Using a sharp pair of kitchen shears, cut along each side of the spine. Remove the spine. Snip the breast bone and then crack in half so that the chicken lays flat.

3.

Place chicken into a plastic gallon storage bag. Scoop yogurt marinade into bag. Seal bag completely and massage yogurt marinade into chicken to ensure it is completely coated.

4.

Place the plastic bag containing the chicken and its yogurt marinade onto a cooking sheet. Refrigerate overnight.

5.

Roast in the oven at 450℉ for 45-55 minutes. This is a really great time to make the garlic sauce. See the recipe below!

6.

Remove chicken from oven and let it rest for at least 10 minutes. The skin should be crispy.

7.

After it is slightly cooled, slice the chicken in half and carve the thigh and drumstick off. Serve with a heaping side of garlic sauce.

8.

For the garlic sauce (toum):

1.

Peel and separate the cloves of 2 heads of garlic. Puree the heads in a food processor. Once they are a paste, add ½ cup of the canola oil very slowly.

2.

Add the lemon juice and drizzle the remaining canola oil in very slowly. The mixture should be a thick, spreadable paste. Set aside until ready to use.

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