Seaside squid salad

1 1 2 pounds squid, tubes and tentacles 1) Thoroughly rinse the squid under cold water and pat dry. 2) Cut the tentacles in half lengthwise. 3) Cut the bodies in half lengthwise as well and then into 1 2-inch wide pieces. Set aside. 4) Over high heat, bring 1 2 inch of water to a boil in a 6-quart saucepan. 5) Decrease the heat in order to maintain a simmer. 6) Place the squid in a steamer basket and gently set over the simmering water. 7) Cover and steam for 2 to 4 minutes. 8) Remove the...

Radonsky For The New Millennium Clams

1) Half shell the clams and set them aside. 1 4 cup seasoned bread crumbs 1 tablespoon Parmesan, grated 1 4 teaspoon kosher salt 1 4 teaspoon fresh pepper 2) Mix the flour, bread crumbs, Parmesan, salt, and pepper. 3) In a large pan over high heat, render the bacon fat. 4) 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. 5) Cook for about two minutes and remove to serving plates flesh side up. 1 tablespoon...

Other

1 red bell pepper, sliced into rings 1 medium onion, sliced into rings 4 cloves garlic, crushed 1 small zucchini, sliced 1 tablespoon olive oil 1) Preheat oven to 400 degrees F. 2) Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. 3) Spread the vegetables evenly on sheet pan lined with foil and place to the oven. 4) Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges,...