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CURB YOUR ENTHUSIASM SPECIAL

Picture for Curb Your Enthusiasm Special

5,479,608 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

bagel

1 bagel

whitefish salad

whitefish salad

smoked sable

smoked sable

sliced white onions

sliced white onions

cream cheese

cream cheese

capers

capers

TOOLS

toaster

toaster

butter knife

butter knife

cutting board

cutting board

Chef’s knife

Chef’s knife

DIRECTIONS

1.

Toast the bagel.

bagel

1 bagel

toaster

toaster

2.

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

bagel

1 bagel

whitefish salad

whitefish salad

smoked sable

smoked sable

sliced white onions

sliced white onions

capers

capers

cutting board

cutting board

Chef’s knife

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

cream cheese

bagel

1 bagel

butter knife

butter knife

The Ted Danson Sandwich

INGREDIENTS

For the Coleslaw

For the Coleslaw

mayo

½ cup mayo

cream

2 - 3 tbsp cream

white wine vinegar

3 - 4 tbsp white wine vinegar

lemon juice

1 - 2 tbsp lemon juice

white sugar

1 - 2 tsp white sugar

greek yogurt

2 - 3 tbsp greek yogurt

crushed garlic

1 clove crushed garlic

paprika

paprika

mustard powder

mustard powder

celery seed

celery seed

salt and pepper to taste

salt and pepper to taste

of coleslaw mix (shredded cabbage)

bag of coleslaw mix (shredded cabbage)

For the Russian Dressing

For the Russian Dressing

mayo

½ cup mayo

ketchup

¼ cup ketchup

dashes of hot sauce

3 dashes of hot sauce

dashes Worcestershire sauce

3 dashes Worcestershire sauce

a generous amount of paprika

sprinkle a generous amount of paprika

small, finely chopped onion

½ small, finely chopped onion

For the Sandwich

For the Sandwich

of bread

2 slices of bread

mayo

mayo

turkey

turkey

Swiss cheese

Swiss cheese

TOOLS

mixing bowls

mixing bowls

whisk

whisk

measuring spoons and cups set

measuring spoons and cups set

fridge

fridge

knife

knife

pan

pan

spatula

spatula

cutting board

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.

mayo

½ cup mayo

cream

2 - 3 tbsp cream

white wine vinegar

3 - 4 tbsp white wine vinegar

lemon juice

1 - 2 tbsp lemon juice

white sugar

1 - 2 tsp white sugar

greek yogurt

2 - 3 tbsp greek yogurt

crushed garlic

1 clove crushed garlic

paprika

paprika

mustard powder

mustard powder

celery seed

celery seed

salt and pepper to taste

salt and pepper to taste

mixing bowls

mixing bowls

2.

Add coleslaw mix and combine

of coleslaw mix (shredded cabbage)

bag of coleslaw mix (shredded cabbage)

mixing bowls

mixing bowls

whisk

whisk

3.

For the Russian Dressing

1.

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

mayo

½ cup mayo

ketchup

¼ cup ketchup

dashes of hot sauce

3 dashes of hot sauce

dashes Worcestershire sauce

3 dashes Worcestershire sauce

a generous amount of paprika

sprinkle a generous amount of paprika

small, finely chopped onion

½ small, finely chopped onion

mixing bowls

mixing bowls

whisk

whisk

2.

Mix to combine and refrigerate

For the Russian Dressing

For the Russian Dressing

whisk

whisk

mixing bowls

mixing bowls

fridge

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.

of bread

2 slices of bread

mayo

mayo

knife

knife

pan

pan

2.

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

turkey

turkey

Swiss cheese

Swiss cheese

For the Sandwich

For the Sandwich

pan

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

turkey

Swiss cheese

Swiss cheese

of bread

2 slices of bread

For the Coleslaw

For the Coleslaw

For the Russian Dressing

For the Russian Dressing

spatula

spatula

knife

knife

cutting board

cutting board

Cobb Salad

INGREDIENTS

For the Dressing

For the Dressing

water

2 tbsp water

red wine vinegar

2 tbsp red wine vinegar

juice of  lemon

1 juice of lemon

of “i don’t want to say it” (worcestershire) sauce

1 tsp of “i don’t want to say it” (worcestershire) sauce

ground mustard

½ tsp ground mustard

sugar (optional)

2 tsp sugar (optional)

salt and pepper to taste

salt and pepper to taste

minced (not pressed) garlic

1 clove minced (not pressed) garlic

canola oil

¾ cup canola oil

For the Salad

For the Salad

head iceberg lettuce, chopped

½ head iceberg lettuce, chopped

watercress, chopped

½ bunch watercress, chopped

small endive, chopped

1 bunch small endive, chopped

cooked bacon, chopped

cooked bacon, chopped

hard boiled eggs

hard boiled eggs

poached chicken, chopped

poached chicken, chopped

diced tomatoes

diced tomatoes

diced avocado

diced avocado

minced chives

minced chives

TOOLS

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

whisk

whisk

measuring cups and spoons set

measuring cups and spoons set

Chef’s knife

Chef’s knife

cutting board

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.

water

2 tbsp water

red wine vinegar

2 tbsp red wine vinegar

juice of  lemon

1 juice of lemon

of “i don’t want to say it” (worcestershire) sauce

1 tsp of “i don’t want to say it” (worcestershire) sauce

ground mustard

½ tsp ground mustard

sugar (optional)

2 tsp sugar (optional)

salt and pepper to taste

salt and pepper to taste

minced (not pressed) garlic

1 clove minced (not pressed) garlic

mixing bowls

mixing bowls

whisk

whisk

2.

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

canola oil

¾ cup canola oil

mixing bowls

mixing bowls

whisk

whisk

3.

For the Salad

1.

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

head iceberg lettuce, chopped

½ head iceberg lettuce, chopped

watercress, chopped

½ bunch watercress, chopped

small endive, chopped

1 bunch small endive, chopped

mixing bowls

mixing bowls

Chef’s knife

Chef’s knife

cutting board

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

cooked bacon, chopped

hard boiled eggs

hard boiled eggs

poached chicken, chopped

poached chicken, chopped

diced tomatoes

diced tomatoes

diced avocado

diced avocado

minced chives

minced chives

mini prep bowls

mini prep bowls

Chef’s knife

Chef’s knife

cutting board

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.

head iceberg lettuce, chopped

½ head iceberg lettuce, chopped

cooked bacon, chopped

cooked bacon, chopped

hard boiled eggs

hard boiled eggs

poached chicken, chopped

poached chicken, chopped

diced tomatoes

diced tomatoes

diced avocado

diced avocado

minced chives

minced chives

For the Dressing

For the Dressing

Palestinian Chicken

INGREDIENTS

For the Chicken

For the Chicken

chicken

whole chicken

For the Marinade

For the Marinade

yogurt

1 cup yogurt

shallots, finely chopped

2 shallots, finely chopped

lemon zest

lemon zest

lemon, juiced

½ lemon, juiced

cardamom

½ tsp cardamom

sumac

2 tsp sumac

dill, chopped

1 bunch dill, chopped

of kosher salt and pepper

3 pinches of kosher salt and pepper

generous drizzle of olive oil

generous drizzle of olive oil

For the Garlic Sauce (toum)

For the Garlic Sauce (toum)

heads garlic

2 heads garlic

canola oil

1 cup canola oil

lemon juice

¼ cup lemon juice

TOOLS

kitchen shears

kitchen shears

Chef’s knife

Chef’s knife

cutting board

cutting board

mixing bowls

mixing bowls

rubber spatula

rubber spatula

whisk

whisk

mini prep bowls

mini prep bowls

zester

zester

plastic gallon storage bag

plastic gallon storage bag

baking sheet

baking sheet

fridge

fridge

oven

oven

food processor

food processor

measuring cups and spoons set

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.

yogurt

1 cup yogurt

shallots, finely chopped

2 shallots, finely chopped

lemon zest

lemon zest

lemon, juiced

½ lemon, juiced

cardamom

½ tsp cardamom

sumac

2 tsp sumac

dill, chopped

1 bunch dill, chopped

of kosher salt and pepper

3 pinches of kosher salt and pepper

generous drizzle of olive oil

generous drizzle of olive oil

mixing bowls

mixing bowls

rubber spatula

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.

chicken

whole chicken

cutting board

cutting board

kitchen shears

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.

chicken

whole chicken

For the Marinade

For the Marinade

plastic gallon storage bag

plastic gallon storage bag

4.

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

baking sheet

baking sheet

fridge

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

For the Chicken

oven

oven

6.

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

For the Chicken

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 Chicken

For the Garlic Sauce (toum)

For the Garlic Sauce (toum)

Chef’s knife

Chef’s knife

cutting board

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.

heads garlic

2 heads garlic

canola oil

1 cup canola oil

food processor

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.

lemon juice

¼ cup lemon juice

canola oil

1 cup canola oil

For the Garlic Sauce (toum)

For the Garlic Sauce (toum)

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