Best 3 Radonsky For The New Millennium By Alton Brown Recipes
**Radonsky For The New Millennium: A Culinary Journey Through Time And Taste**
Radonsky, a traditional dish from the Ashkenazi Jewish community, has been enjoyed for centuries. This hearty and flavorful dish features beef braised in a rich sauce, often accompanied by vegetables and dumplings. In this article, we'll explore the evolution of Radonsky and present three distinct recipes that capture its essence while adding a modern twist. From a classic beef-based Radonsky to a vegetarian-friendly version and a unique Radonsky pot pie, these recipes offer something for every palate. Get ready to embark on a culinary journey that celebrates the legacy of this beloved dish while introducing exciting variations for the new millennium.
RADONSKY FOR THE NEW MILLENNIUM BY ALTON BROWN
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
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.
MOO-LESS CHOCOLATE PIE BY ALTON BROWN
This is an amazing, fantabulous, NO BAKE recipe! Don't let the tofu scare you. I only tried this recipe because I'm an Alton fan but it is simple, easy, quick and yummy!
Provided by Maribel skadoo
Categories Pie
Time 2h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
- Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
- Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Don't pause in this step or it might set up before you finish getting it into the pan! If it does it's okay but it makes it difficult to spread into the pan.
- Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
- Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue. I think it's too rich this way, my husband loves it.
Nutrition Facts : Calories 415.1, Fat 22.6, SaturatedFat 9.5, Cholesterol 0.3, Sodium 195.5, Carbohydrate 49.4, Fiber 3, Sugar 35.6, Protein 5.6
INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN
This is from Alton Brown. The BEST pancake recipe I've used and it is a regular favorite. *****NOTE**** There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.
Provided by -JoeB
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 10
Steps:
- For the Mix:.
- Combine all of the ingredients for the MIX in a container with a tight fitting lid.
- Shake to mix.
- For the Pancakes:.
- Whisk together the egg whites and the buttermilk in a small bowl.
- In another bowl, whisk the egg yolks with the melted butter.
- Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
- Pour the liquid ingredients on top of 2 cups of the pancake mix.
- Using a whisk, mix the batter just enough to bring it together.
- Don't try to work all the lumps out.
- Check to see that the griddle is hot by placing a few drops of water onto the griddle.
- The griddle is ready if the water dances across the surface.
- Lightly butter the griddle.
- Wipe off thoroughly with a paper towel.
- (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.
- When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes.
- Continue to cook 2 to 3 minutes or until the pancake is set.
- Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
- Hold in a warm place for 20 to 30 minutes.
Nutrition Facts : Calories 366.6, Fat 13.3, SaturatedFat 7.9, Cholesterol 67.4, Sodium 967, Carbohydrate 52.1, Fiber 1.7, Sugar 4.3, Protein 9
Tips:
- Radonsky is a traditional Russian layered salad, first composed in 1883 by a Moscow restaurateur. It typically consists of hard-boiled eggs, potato, carrot, and pickles, dressed in mayonnaise.
- If want to make your own mayonnaise, use Alton Brown's recipe, which is stable at room temperature and will not separate.
- For a classic presentation, use a large, round platter. Spread the mayonnaise on the bottom of the platter and top with a layer of potatoes. Then, layer the carrots, eggs, and pickles.
- Repeat the layering process until all the ingredients are used up, ending with a layer of mayonnaise. Sprinkle the top with finely chopped fresh dill.
- Radonsky is best served cold, so it's a perfect dish to make ahead of time. It will keep in the refrigerator for up to 3 days.
- If want to make a vegetarian version of Radonsky, omit the eggs and use a vegan mayonnaise.
Conclusion:
Radonsky is a beautiful and delicious salad that is perfect for any occasion. It is easy to make and can be tailored to fit your own taste preferences. So next time you are looking for a new salad to try, give Radonsky a try. You won't be disappointed!
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