Best Radonsky For The New Millenium Recipes

Radonsky for the New Millennium by Alton Brown image

Provided by GinaS

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

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.

The New Queso image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

8 Anaheim chiles
4 jalapenos
8 ounces bacon, finely diced
8 ounces chorizo, crumbled
2 tablespoons minced garlic
1 large onion, diced
One 28-ounce can diced tomatoes and green chiles, such as Rotel
2 pounds processed cheese, such as Velveeta, cubed
8 ounces pepper jack cheese, shredded
Two 12-ounce cans evaporated milk
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving

Steps:

To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.
In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.
Add the garlic and onion to a food processor and pulse until almost a paste.
Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.
Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.