Best 2 Alton Browns Sherried Sardine Toast Recipes

Next Day Mac and Cheese

Provided by Alton Brown

Time 25m

Yield varies according to amount of

Number Of Ingredients 8

Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 egg beaten with 2 ounces water
1 cup panko bread crumbs
Oil for deep frying, preheated to 375 degrees

Steps:

Cut refrigerated macaroni and cheese into slices or bite size pieces.
Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

Alton Brown's Sherried Sardine Toast image

Provided by Debber

Time 58m

Yield 4 sammichs, 4 serving(s)

Number Of Ingredients 8

2 (3 3/4 ounce) cans brisling sardines (in olive oil)
2 tablespoons finely chopped fresh parsley leaves, divided
1 tablespoon sherry wine vinegar
1/4 teaspoon lemon zest (reserve the lemon in 4 wedges)
black pepper
4 (1/2 inch) thick slices crusty bread (sourdough, country bread, etc)
1 ripe Hass avocado
coarse sea salt

Steps:

Set out two small bowls. Drain one tin into one bowl, and the other tin into the other bowl. Set aside Bowl Two for later.
Add Bowl One ingredients to the first bowl, add the brislings (keep whole or break into large pieces); toss to combine and coat brislings, set aside for up to an hour.
After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.".
Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread).
Brush each slice of bread (on one side) with the reserved oil in Bowl Two; place oil side up, onto the prepared rack/pan; broil 2-3 minutes--golden brown and crisp.
Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
Drizzle remaining dressing over brislings; garnish with remaining parsley.
Season lightly with sea salt and serve with lemon wedges.
Serve and enjoy.
Turn off the oven, too, please. :-).