“One day I’m on the sofa and Sparky jumps up and I’m reading so I don’t really look at him, and he starts licking my ear which I’d be okay with only there’s something gritty on his nose and I turn and he licks me right on the mouth and his nose is right here and it’s…cat litter.”
Perplexed as to why his dog preferred such a stinky snack, celebri-chef Alton Brown set out to create a dog treat that was stinky enough to satisfy his discerning pooch while certainly being healthier for him than cat box “treats.”
So, here it is: Alton Brown’s Terrifically Terrible Stinkin’ Treats:
Video: Stinkin' Dog Treats
Stinkin’ Dog Treatsrecipe courtesy Alton Brown, 2014
1 small sweet potato, approximately 8 ounces
10 ounces old fashioned rolled oats, approximately 3 cups
3 ounces oil packed sardines, drained
1 large egg
1 ounce unsalted peanut butter
2 teaspoons fish sauce, optional
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1. Heat the oven to 350 degrees F.
2. Pierce the sweet potato several times with a paring knife, then microwave on HIGH for 6 to 8 minutes, or until tender.
3. Meanwhile, grind the oats in a food processor for 3 minutes or until the consistency of whole wheat flour. Remove the oats from the food processor and set aside.
4. Combine the sweet potato pulp, sardines, egg, and peanut butter in food processor. Pulse 10 to 12 times until the mixture forms a thick paste, there will be some lumps.
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5. Add 2 cups of the ground oats and pulse an additional 10 to 12 times, until the mixture starts to come together. Similarly to pie dough, it will look dry but should hold together when pressed.
6. Sprinkle your work surface with some of the remaining oats and roll the dough to 1/4-inch thickness. Cut into treats using a pizza wheel or cookie cutters. (Size of cookie cutters used: 2 inch)
7. Bake on a parchment paper-lined half sheet pan for 30 to 40 minutes or until treats appear dry and lightly browned on the bottom. Turn off the oven, brush with the fish sauce, if desired, and let the treats dry in the oven for 1 hour.
8. Store in an airtight container for 1 week or freeze for up to 3 months.
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Yield: 40 two-inch treats