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5,510,934 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.
US
original
metric
INGREDIENTS
DIRECTIONS
The Larry David Sandwich
INGREDIENTS
1 bagel
whitefish salad
smoked sable
sliced white onions
cream cheese
capers
TOOLS
toaster
butter knife
cutting board
Chef’s knife
DIRECTIONS
1.
Toast the bagel.
1 bagel
toaster
2.
Spread Whitefish salad on one half of the toasted bagel. Then top with smoked sable, sliced white onions, and capers.
1 bagel
whitefish salad
smoked sable
sliced white onions
capers
cutting board
Chef’s knife
3.
Spread cream cheese on the other half of the bagel and join the two together to form a sandwich.
cream cheese
1 bagel
butter knife
The Ted Danson Sandwich
INGREDIENTS
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 amount of paprika
½ small, finely chopped onion
For the Sandwich
2 slices of bread
mayo
turkey
Swiss cheese
TOOLS
mixing bowls
whisk
measuring spoons and cups set
fridge
knife
pan
spatula
cutting board
DIRECTIONS
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
mixing bowls
2.
Add coleslaw mix and combine
bag of coleslaw mix (shredded cabbage)
mixing bowls
whisk
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
3 dashes of hot sauce
3 dashes Worcestershire sauce
sprinkle a generous amount of paprika
½ small, finely chopped onion
mixing bowls
whisk
2.
Mix to combine and refrigerate
For the Russian Dressing
whisk
mixing bowls
fridge
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 the pan and set aside.
2 slices of bread
mayo
knife
pan
2.
Over low heat, place several slices of turkey to warm and place slices of Swiss on top to melt.
turkey
Swiss cheese
For the Sandwich
pan
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.
turkey
Swiss cheese
2 slices of bread
For the Coleslaw
For the Russian Dressing
spatula
knife
cutting board
Cobb Salad
INGREDIENTS
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
For the Salad
½ 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
TOOLS
mixing bowls
mini prep bowls
whisk
measuring cups and spoons set
Chef’s knife
cutting board
DIRECTIONS
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
mixing bowls
whisk
2.
After the above ingredients are fully combined, slowly drizzle in the canola oil while still mixing with a whisk.
¾ cup canola oil
mixing bowls
whisk
3.
For the Salad
1.
Chop lettuce, watercress, and endive. Toss together in a medium bowl and set aside.
½ head iceberg lettuce, chopped
½ bunch watercress, chopped
1 bunch small endive, chopped
mixing bowls
Chef’s knife
cutting board
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
mini prep bowls
Chef’s knife
cutting board
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.
½ head iceberg lettuce, chopped
cooked bacon, chopped
hard boiled eggs
poached chicken, chopped
diced tomatoes
diced avocado
minced chives
For the Dressing
Palestinian Chicken
INGREDIENTS
For the Chicken
whole chicken
For the Marinade
1 cup yogurt
2 shallots, finely chopped
lemon zest
½ lemon, juiced
½ tsp cardamom
2 tsp sumac
1 bunch dill, chopped
3 pinches of kosher salt and pepper
generous drizzle of olive oil
For the Garlic Sauce (toum)
2 heads garlic
1 cup canola oil
¼ cup lemon juice
TOOLS
kitchen shears
Chef’s knife
cutting board
mixing bowls
rubber spatula
whisk
mini prep bowls
zester
plastic gallon storage bag
baking sheet
fridge
oven
food processor
measuring cups and spoons set
DIRECTIONS
1.
For the Chicken
1.
In a medium bowl, combine yogurt, shallots, lemon zest and juice, cardamom, sumac, dill, salt and pepper, and olive oil. Set aside.
1 cup yogurt
2 shallots, finely chopped
lemon zest
½ lemon, juiced
½ tsp cardamom
2 tsp sumac
1 bunch dill, chopped
3 pinches of kosher salt and pepper
generous drizzle of olive oil
mixing bowls
rubber spatula
2.
Place raw chicken on a 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.
whole chicken
cutting board
kitchen shears
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.
whole chicken
For the Marinade
plastic gallon storage bag
4.
Place the plastic bag containing the chicken and its yogurt marinade onto a cooking sheet. Refrigerate overnight.
baking sheet
fridge
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!
For the Chicken
oven
6.
Remove chicken from the oven and let it rest for at least 10 minutes. The skin should be crispy.
For the Chicken
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.
For the Chicken
For the Garlic Sauce (toum)
Chef’s knife
cutting board
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 heads garlic
1 cup canola oil
food processor
2.
Add the lemon juice and drizzle the remaining canola oil into the mixture very slowly. The mixture should be a thick, spreadable paste. Set aside until ready to use.
¼ cup lemon juice
1 cup canola oil
For the Garlic Sauce (toum)
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