Radonsky For The New Millennium By Alton Brown Food

RADONSKY FOR THE NEW MILLENNIUM BY ALTON BROWN

Radonsky for the New Millennium by Alton Brown image

Make and share this Radonsky for the New Millennium by Alton Brown recipe from Food.com.

Provided by GinaS

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

24 littleneck clams
1/4 cup flour
1/4 cup seasoned bread crumbs
1 tablespoon parmesan cheese, grated
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
3 tablespoons bacon fat
1 tablespoon chopped fresh parsley
malt vinegar

Steps:

Half shell the clams and set them aside.
Mix the flour, bread crumbs, Parmesan, salt, and pepper.
In a large pan over high heat, render the bacon fat.
Sprinkle a generous coating of the flour mixture over all the clams and carefully place them flesh side down, using a spoon, into the fat.
Cook for about two minutes and remove to serving plates flesh side up.
Top them with fresh parsley and malt vinegar.

PLANK GRILLED WHOLE TROUT

Plank Grilled Whole Trout image

Provided by Alton Brown

Categories main-dish

Time 2h30m

Yield 2 servings

Number Of Ingredients 4

Ingredients

2 (1 to 2 pound) whole trout, cleaned and gutted with heads, tails and fins removed
1 tablespoon olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Steps:

Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
Preheat the grill to 375 to 400 degrees F.
Brush the trout, inside and out with olive oil. Season inside and out with salt and pepper. Place the trout onto the planks belly down and open. Place the planks over indirect heat and grill until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer, approximately 15 to 20 minutes. Remove from the grill and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.

RADONSKY FOR THE NEW MILLENIUM

Radonsky for the New Millenium image

Provided by Alton Brown

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

24 Little Neck clams
1/4 cup flour
1/4 cup seasoned bread crumbs
1 tablespoon Parmesan, grated
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
3 tablespoons bacon fat
1 tablespoon chopped fresh parsley
Malt vinegar

Steps:

Half shell the clams and set them aside. Mix the flour, bread crumbs, Parmesan, salt, and pepper.
In a large pan over high heat, render the bacon fat. Sprinkle a generous coating of the flour mixture over all the clams and carefully place them flesh side down, using a spoon, into the fat. Cook for about two minutes and remove to serving plates flesh side up. Top them with fresh parsley and malt vinegar.

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