Local Flavor Cookbook - November 2019

Flavor Local

A Collection of Recipes from Friends & Neighbors bEACON cOMMUNICATIONS | 2019

Flavor

BEACON COMMUNICATIONS | 2019

When there is just no time to cook...

LocaL

There’s Finn’s Harborside

We would like to say thank you to all our readers who took the time to send in recipes. It makes this cookbook very special.

It is so easy to look up a recipe online, but nothing beats recipes from your neighbors.

ENJOY!!

TABLE OF CONTENTS

Appetizers .......................................... 2 Soups and Salads ............................. 4 Pasta ..................................................... 6 Slow Cooking .................................... 8 Main Dishes .....................................10 Sweets ................................................13 Cocktails ............................................16

BEACON COMMUNICATIONS

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Sue Howarth Daniel Kittredge Jacob Marrocco Melissa Miller Linda Nadeau Natalie Payette Leslie Paz Cheryl Petrarca Monique Rice Alex Sponseller Janice Torilli Suzanne Wendoloski

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Appetizers

2 • Local Flavor Cookbook

Salsa a la Dave

Honey Baked Chicken Wings

Submitted by Maire Zaminer, RIYC

Corinne Orlinski, RIYC

4 Tbsp. olive oil ½ tsp. each red (cayenne) and white pepper 1 tsp. black pepper ½ tsp. sea salt 1½ bunches scallions - sliced thin on white, thick on green parts 8-10 cloves garlic - minced ½ red onion - finely chopped 2-4 jalapenos - seeded and minced handful of cilantro - chopped, no stems juice of 2 limes 28 oz can Pastene chunky-style kitchen-ready tomatoes

2 lbs Chicken Wings Mix together: ½ lb butter melted ½ cup Honey ¼ cup prepared yellow mustard 1 ½ Tbsp. curry powder

Combine all. Let meld in fridge for 2-4 hours. Even better the next day!

Shrimp Dip Submitted by Kathleen Sullivan 2018

1 can small shrimp 1 (8 oz.) pkg. Cream cheese 1/3 cup mayonnaise 3 Tbsp. ketchup 2 tsp. lemon juice 1/8 tsp. Worcestershire sauce

Preheat oven to 400 degrees Coat chicken wings and place in a foil lined cookie sheet Cook in oven for 1 1/2hrs turning every 15 minutes Enjoy and please have extra napkins, then tend to be sticky.

Corn Salsa

Submitted by Natalie Payette

1 can black beans 1 can black eyed peas 1 can shoe peg corn 1 can mexi corn 1 stalk celery chopped 1 jar chopped pimentos ½ red onion chopped 1 jalapeno chopped, optional Dressing…

1 cup sugar, ½ cup apple cider vinegar, and 1 cup oil.

Mix all together, chill for 1 hour. Serve with crackers

Mix dressing in bowl and add to bean and corn mixture.

Marinate overnight. Drain before serving. \Serve with tortilla chips.

Submitted by Rae McCaughey

Submitted by Janice Torilli

½ cup clam juice ½ cup cooked minced clams ½ cup sour milk* ½ tsp. baking soda 1 egg a pinch of salt 1 tsp. baking powder 1 tsp. sugar 2 cups flour

2 pkgs. Pillsbury crescent rolls 2 (8 oz.) pkgs. Cream cheese 1 cup mayonnaise 1 pkg. ranch style dressing 1 small head broccoli 1 small head cauliflower 1 bunch green onions 1 large firm tomato

*sour regular milk by adding 1 tsp. of vinegar

Spread dough into full sized baking sheet and bake according to directions. Cool. Beat cream cheese until fluffy. Add mayonnaise and dressing mix. Spread over cooled dough.

Chop vegetables into small pieces and mix well. Spread evenly over cream cheese mixture. Cover and refrigerate approx... 1 hour, Cut into desired shapes. Serve chilled.

New England Clam Cakes

Beat egg and add all other ingredients, leaving the flour for last. Heat oil in pan or fryer. Drop by the spoon full into hot oil and use slotted spoon to remove when golden brown Set on paper to drain and cool slightly before enjoying.

Veggie Squares

Stuffed Quahaugs Recipe adapted by Natalie L. Mc Kenna

8 quarts (16 pounds) of quahaugs* Wash quahaugs, to remove excess sand. Cook quahaugs in large pan with water, until shells open and the meat can be removed. Cut into small pieces. (I prefer to grind the quahaugs because I don’t like to chew chunky pieces.) Retain liquid from pan, (I strain liquid through a cheesecloth placed in a small strainer). Also, retain the quahaug shells for stuffing. Break the quahaug shells in half and place them in a pan with cold water to clean them further for stuffing.

1 bunch of celery** 1 bunch of carrots** 4 or 5 onions 1 green pepper 1 red pepper (or 2 green if you prefer) 1 box of breadcrumbs*** (plain) 2 cups retained liquid Salt and pepper to taste

Dice vegetables into very small cubes and cook in large pan with 2 sticks of butter until cooked and onions are yellow.

Add 2 cups of retained liquid, salt and pepper to taste, *1 box of breadcrumbs and cook for 5 minutes. Add quahaug pieces, mix together and cook 5 minutes more, stirring constantly. Pack into shells and bake for 20 minutes at 350 degrees.

This recipe was used in the late 1950’s, early 1960’s when we lived on Hampton Street in Providence, RI. It originated with Angie DeFusco, a wonderful neighbor, whose house and yard we used for the 4th of July celebration, every year.

* Quahaugs, are no longer, sold by quarts, but I was told by the man who owned Coventry SeaFood and who was also a fisherman, that 16 pounds is a good equivalent. ** Because the measurement of bunches of celery and carrots are not the same now as they were then, I fill a Dave’s Market container (2 ½” deep, 7 5/8” long & 5 ¼” wide) for each of the vegetables except the peppers (just use one large green and a large red pepper). I have been using a 16 oz package of carrots.

*** Breadcrumbs??? All things are now in smaller packages, so the box of breadcrumbs in the original recipe is no more. I currently use a 15 oz box.

This recipe will make between 48 and 52 half-shell stuffies, depending upon the size of the quahaug shells and how much you choose to put in each one.

I entered this original recipe in the 1985 3rd Annual International Quahaug Festival in North Kingstown and won 3rd place.

I hope you enjoy them as much as my family does!

Local Flavor Cookbook • 3

Littlenecks Finn's Style

A favorite dish at Finn’s Harborside.

Can be served with or without your favorite pasta.

Submitted by Mark Finn for Finn's Harborside

24 littleneck clams (washed) ¼ cup chopped parsley 1 bulb of garlic (chopped) ¼ cup olive oil 1 cup white wine 1 teaspoon red pepper flakes Toast points Combine all ingredients in a large pot except toast points.

Cook over medium heat on a stove top uncovered for 10 minutes then stir with a spoon to mix all ingredients.

Continue cooking until all the clams are opened. Make sure to serve the juice with the clams so the toast points can be dipped in the liquid. This makes a great appetizer which would serve four or as an entree with pasta that would serve 2.

Stuffed Mushrooms Submitted by Lisa Bourque Yuettner

2 lbs. stuffing mushrooms 1 medium onion – finely diced 2 celery stalks – finely chopped 1 stick of butter 1/2 cup grated parmesan Juice of 1 lemon 1 Tbsp. fresh parsley – finely chopped 1/4 tsp. granulated garlic (to taste) 1/4 tsp. cracked black pepper (to taste) 1 sleeve Ritz crackers – crushed Clean mushrooms with a damp towel. Remove stems from mushrooms. Place caps on backing sheet. Retain stems & finely chop.

Melt butter in deep skillet. Add onions, celery & chopped stems. Season with pepper & garlic. Sauté for 10-15 minutes until soft. Remove from heat. Stir in parsley, crushed cracker crumbs, parmesan & lemon juice. Use mixture to generously stuff the mushroom caps. Bake at 350 degrees for 20-30 minutes (depending on the size of the mushrooms) mushrooms are soft & dark.

Soups & Salads

4 • Local Flavor Cookbook

Smoky Vegan Black Bean Soup Submitted by Linda York

2 Tbsp. extra virgin olive oil 2 medium carrots, chopped 2 stalks celery, sliced 1 medium onion, finely chopped ¼ cup tomato paste 3 cloves garlic, crushed with press 1½ tsp. ground cumin 3 cup lower-sodium vegetable or chicken broth 3 cans (15 oz. each) lower-sodium black beans, undrained 1 cup frozen corn Avocado chunks and cilantro leaves, for serving In 12-inch skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally. Add tomato paste, garlic and cumin. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in ½ cup broth, scraping up any browned bits.

Transfer contents of skillet to 6- to 8-quart slow-cooker bowl along with beans, corn and remaining broth. Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado and cilantro.

Crock-Pot Butternut Squash Soup Submitted by Janice Torilli

1 large butternut squash, peeled and cut into large cubes (about 8 cups) 1 large onion, chopped 1 carrot, peeled and chopped 3 cloves garlic, minced 4 sprigs thyme 1 sprig sage 3 cup low-sodium chicken (or vegetable) broth Kosher salt Freshly ground black pepper Pinch of cayenne Heavy cream, for serving Freshly chopped parsley, for garnish In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne.

Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. Stir in cream and garnish with parsley before serving.

Ultimate Chicken Noodle Soup Submitted by Linda York

2 Tbsp. olive oil 2 carrots, sliced 2 celery stalks, sliced 1 small onion, chopped 5 garlic cloves, chopped Kosher salt Freshly ground black pepper ¼ cup dry white wine 8 cups chicken stock 2½ lb. bone-in, skinless chicken breast and thighs 2½ cups uncooked wide egg noodles 3 Tbsp. chopped fresh flat-leaf parsley 2 Tbsp. chopped fresh dill 2 Tbsp. fresh lemon juice Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add chicken stock and chicken pieces. Season with salt and pepper.

Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through, 40 to 45 minutes.

Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones.

Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill, and lemon juice.

Season with salt and pepper.

Local Flavor Cookbook • 5

Corn and Potato Chowder

Excellent Cole Slaw

Submitted by Janice Torilli

Submitted by Phyliss Bauer

12 oz. red potatoes, cut into ¾-in. pieces 1 medium onion, chopped 1 bulb fennel, cut into 1/4-inch pieces, plus fronds for serving 1½ cup frozen corn 2 cloves garlic, finely chopped 3 oz. cured chorizo, cut into 1/4-inch pieces 2 Tbsp. all-purpose flour kosher salt black pepper 4 c. low-sodium chicken broth 6 sprigs fresh thyme 1/3 cup half-and-half

12 oz. bag shredded cabbage 2 carrots, shredded ¼ cup raisins or dried cranberries 1 cup diced apples ¼-½ cup chopped walnuts Mix all ingredients, then add the following dressing 1 cup mayonaise 2 Tbsp. milk 2 Tbsp. vinegar 2 Tbsp. sugar 1 tsp. salt ½ tsp. pepper ½ - 1 tsp. celery seed

In a 5- to 6-quart slow cooker, toss the potatoes, onion, fennel, corn, garlic, and half the chorizo with the flour and 1/2 teaspoon each salt and pepper.

Stir in the chicken broth and thyme and cook, covered, until the potatoes are tender, 5 to 6 hours on low or 3½ to 4½ hours on high.

Ten minutes before serving, cook the remaining chorizo in a skillet over medium-high heat, tossing occasionally until browned and crisp, 3 minutes.

Discard the thyme sprigs from the chowder, then stir in the half-and-half.

Sprinkle the crispy chorizo and fennel fronds over the top, if desired.

Chicken Parm Soup Submitted by Janice Torilli

1 Tbsp. extra-virgin olive oil 1 large onion, chopped 3 cloves garlic, minced 3 Tbsp. tomato paste 1 tsp. crushed red pepper flakes 1 (15-oz.) can diced or crushed tomatoes 6 c. Chicken Broth 8 oz. penne ¾ lb. cooked chicken breast (about 2 breasts) 1½ cup shredded mozzarella 1 cup freshly grated Parmesan 1 Tbsp. freshly chopped parsley Kosher salt Freshly ground black pepper In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.

Add penne and cook until al dente, 8 to 10 minutes.

Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

Mix together, then add slaw and let stand appox. 1 hour

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Pasta

6 • Local Flavor Cookbook

Pink Rabbit

Spaghetti & Meatball Pie

Submitted by Phyllis B. Solod

Submitted by Janice Torilli

2 cups (8 oz.) Elbow macaroni 1 can tomato soup ½ cup milk ½ stick butter or margarine 1 cup coarsely grated sharp cheddar cheese

Nonstick cooking spray, for pan 1 lb. spaghetti, cooked Your own marina sauce or a 32 oz. jar ½ cup freshly grated Parmesan 3 large eggs, divided 1 cup ricotta cheese 1 tsp. Italian seasoning Kosher salt Freshly ground black pepper

Cook macaroni in 3 quarts of boiling water and 1 Tbsp. salt, cook 10-12 minutes. Drain. While macaroni is cooking. Combine soup, milk, butter and cheese in heavy saucepan, stirring constantly until cheese is melted and sauce is hot. Add macaroni and serve.

Serves 4-6

One Pot Garlic Parmesan Pasta Submitted by Linda York

2 Tbsp. unsalted butter 4 cloves garlic, minced 2 cups chicken broth 1 cup milk, or more, as needed 8 oz. uncooked fettuccine Kosher salt and freshly ground black pepper, to taste ¼ cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley leaves Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

Meatball mixture 1 lb. ground beef 1/2 onion, chopped 1 clove garlic, minced 2 Tbsp. chopped fresh parsley, plus more for garnish 1 egg ½ cup Italian bread crumbs ¼ cup water 1 Tbsp. extra-virgin olive oil 2 c. shredded mozzarella Preheat oven to 350° and grease a deep pie plate with cooking spray.

In a large bowl, combine spaghetti, ¼ cup marinara, Parmesan and 1 egg.

Toss until evenly combined. Press spaghetti mixture into the pie crust as compactly as possible. Bake until spaghetti is slightly crispy around the edges, about 15 minutes.

In a medium bowl, combine ricotta, 1 egg and Italian seasoning. Season with salt and pepper and set aside.

In a large bowl, combine ground beef, remaining egg, onion, garlic, egg, bread crumbs, water and parsley. Season with salt and pepper and stir until evenly combined. Scoop tablespoons of mixture and roll into balls.

In a large skillet over medium-high heat, heat olive oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side. Pour marinara around the meatballs and stir until the meatballs are saucy.

Assemble pie: Spread ricotta mixture on top of the baked spaghetti crust, and then add the meatballs in a single layer on top. Spoon some extra marinara on top of meatballs. Sprinkle mozzarella on top and bake until the cheese is melted, the meatballs are cooked through and the crust is crispy around the edges, about 20 minutes.

Garnish with parsley and slice into wedges.

Local Flavor Cookbook • 7

Ravioli Lasagna

Ham & Cheese Tortellini

Submitted by Janice Torilli

Submitted by Janice Torilli

1 lb. ground beef ½ medium onion, chopped Kosher salt Freshly ground black pepper 2 cloves garlic, minced Your own Marinara sauce or (32-oz.) jar 16 oz. whole milk ricotta 1 large egg 1 cup freshly grated Parmesan, divided ¼ cup freshly chopped basil, plus more for garnish 1 tsp. garlic powder 2 oz. (12-oz.) packages frozen cheese or meat ravioli 2 cups shredded mozzarella

1 Tbsp. extra-virgin olive oil 1 shallot, minced 3 cloves garlic, minced ½ lb. deli ham, chopped Freshly ground black pepper 1½ lb. cheese tortellini 2 cups frozen peas ¾ cup low-sodium chicken broth 1/3 cup heavy cream 1 cup shredded Swiss cheese ½ cup freshly grated Parmesan Freshly chopped parsley, for garnish

Preheat oven to 350º and grease a 9”-x-13” baking dish with cooking spray. Warm a large, nonstick skillet over medium heat and add ground beef and onion. Season with salt and pepper and cook until beef is browned and onion is soft, about 10 minutes, and then drains fat and return to skillet. Stir in garlic and marinara, then reduce heat and simmer for flavors to meld, 5 minutes.

In a large skillet over medium-high heat, heat oil. Add shallot and garlic and cook until soft, 3 minutes. Add ham and cook until crispy, stirring occasionally, 5 minutes.

Season with pepper. Add tortellini and frozen peas and stir until coated, and then pour over chicken broth. Simmer until tortellini is al dente, 6 minutes. Add heavy cream, Swiss, and Parmesan and stir until creamy. Garnish with parsley and serve.

Meanwhile, in a medium bowl, add ricotta, egg, ¼ cup Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine.

Spread 1/3 of the meat sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce, half of the ricotta mixture, and half of the mozzarella and remaining Parmesan. Repeat layers, ending on cheeses.

Cover pan loosely with aluminum foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more. Sprinkle with remaining basil and serve.

American Chop Suey Submitted by Lisa Bourque Yuettner

1 lb. elbow macaroni 1 lb. ground beef 2 28-oz. cans of San Marzano tomatoes 1 tsp. kosher salt 1 tsp. black pepper 2 tsp. granulated garlic 1 tsp. oregano Brown ground beef in large skillet. Pour in tomatoes. Crush with potato masher. Add salt, pepper, garlic & oregano.

Simmer while you cook the pasta. Cook pasta 2 minutes less than package directions. Drain pasta, and mix it into the sauce. Let sit for 15 minutes before serving. (Better the next day.)

Spaghetti Lo Mein Submitted by Janice Torilli

6 oz. spaghetti, boiled and drained ½ c. soy sauce 2 Tbsp. rice wine vinegar 1/3 tsp. honey 2 tsp. sesame oil ½ tsp. garlic powder ½ tsp. ground ginger 1 Tbsp. olive oil 2 cups broccoli, cut into small florets 1 cup shredded carrots 1 red bell pepper, cut into thin strips 1 green onion, thinly sliced 1 Tbsp. sesame seeds In a medium bowl, combine soy sauce with rice wine vinegar, honey, sesame oil, garlic powder and ginger powder. Whisk to combine. In a large skillet over medium heat, heat olive oil. Add broccoli, carrots, and peppers to the skillet and cook until they become tender, about 6 minutes.

Remove veggies from the skillet and add prepared sauce, bringing to a simmer. When the sauce has thickened slightly add back in the vegetables and prepared pasta and toss to combine. Top with green onions and sesame seeds and serve.

Slow Cooking

8 • Local Flavor Cookbook

Slow Cooker Pepper Steak Submitted by Dawn Donnelly

2 lbs. beef sirloin steak cut into 2” strips Garlic powder to taste 3 Tbsp. vegetable oil 1 cube beef bouillon ¼ cup hot water 1 Tbsp. cornstarch

½ cup onion, chopped 2 large green bell peppers, roughly chopped 1 can (14.5 ounce) stewed tomatoes with liquid 3 Tbsp. soy sauce 1 tsp. white sugar 1 tsp. salt

Sprinkle strips of sirloin with garlic powder to taste. Heat the vegetable oil in a large skillet over medium heat and brown the seasoned beef strips. Transfer to the crockpot.

Mix the bouillon cube with the hot water until dissolved then mix in the cornstarch until dissolved. Pour into the crockpot over the meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar and salt. Cover and cook, on high, for 3 -4 hours or on low for 6-8 hours.

Slow Cooker Salisbury Steak and Mashed Potatoes Submitted by Janice Torilli

SALISBURY STEAK 1 pound ground beef 85/15 1/3 cup breadcrumbs panko or regular 1 Tbsp. ketchup 1 tsp. yellow mustard 1 Tbsp. beef base (or 2 beef bouillon cubes, or skip) ½ tsp. Kosher salt divided ¼ tsp. crushed black pepper divided

2 Tbsp. butter 1 yellow onion sliced 8 ounces crimini mushrooms sliced 2 cups beef broth 1 Tbsp. cornstarch 2 tsp. Worcestershire sauce parsley for garnish (optional)

Mix the ground beef with breadcrumbs, ketchup, mustard, beef base (if using), 1/4 teaspoon Kosher salt and half the black pepper. Form them into four patties and add the patties to a heavy skillet. Cook the patties on medium-high heat until browned on both sides, 4-5 minutes per side. Place the patties into one side of the slow cooker. Add the butter to the pan and add the rest of the salt and pepper to the onions and mushrooms. Cook for 4-5 minutes, stir, Add to the slow cooker on top of the cooked beef patties.

MASHED POTATOES 6 russet potatoes scrubbed clean 4 Tbsp. of butter ½ cup sour cream

1 cup whole milk or heavy cream ½ tsp. Kosher salt ¼ tsp. ground black pepper

Add a piece of foil into half of the slow cooker. Place the clean and scrubbed potatoes into the slow cooker and press down tightly with another sheet of foil. Cook on low for 4 hours.

TO FINISH Uncover the foil and remove the potatoes. Peel if you’d like by rubbing off the skin with a paper towel or leave the skin on.

In a bowl smash the potatoes with a potato masher. Add in the butter, sour cream, milk, salt and pepper and mash until desired consistency Add the potatoes back to the slow cooker in the foil still lining the bottom.

In a cup mix the beef broth, 2 teaspoons of Worcestershire sauce and one tablespoon of cornstarch and add it to the beef patties. Cook on high for 20 minutes. Garnish with chopped parsley, optional.

Local Flavor Cookbook • 9

Slow Cooker Stuffed Peppers

Slow Cooker Pulled Pork

Submitted by Scott Nerney

Submitted by Lisa Bourque Yuettner

6 large bell peppers 1 lb lean (93%) ground beef 1 Pam Spray ¼ cup finely chopped onion 2 cloves finely chopped garlic 1 bag – Hanover frozen Cauliflower Rice 1 teaspoon kosher salt ¼ tsp. black pepper 1 Tomato Sauce (Red Pack) (8 oz) Trim tops off bell peppers; remove ribs and seeds. Set aside. Place beef in large bowl; set aside. In 6-inch Pam sprayed skillet, heat over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes.

Add garlic; cook 60 seconds. Remove from the heat; cool slightly. Add Cauliflower, salt and pepper, ½ can of sauce to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers. Cook on Low heat setting 6 hours. Tip the peppers to drain them a bit prior to serving. These re-heat well.

1 (3- to 4-lb.) boneless pork shoulder 6 oz. pineapple juice 1 18 oz. bottle barbecue sauce (I use Sweet Baby Ray’s) Spice Rub: ½ cup brown sugar 2 Tbsp. paprika 1 Tbsp. kosher salt 1 Tbsp. granulated garlic 1 Tbsp. chili powder 1 tsp. black pepper 1 tsp. cumin Rub boneless pork shoulder with spice rub. Place meat in slow cooker. Pour 6 oz. of pineapple juice in the bottom of the slow cooker. Cook on high for 6 hours or on low for 8 hours. Shred the pork. (Drain off some or all of the liquid to reach desired consistency.) Mix in bottle of barbecue sauce.

Heat for addition 15 minutes.

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Main Dishes

10 • Local Flavor Cookbook

Italian Chow Mein

Sichuan Beef Stir-fry

Submitted by Phyliss Bauer

Submitted by Maire Zaminer, RIYC

Serves 4-6

1 lb. flank steak, halved lengthwise and thinly sliced against the grain 3 Tbsp. low-sodium soy sauce 3 tsp. cornstarch 1 green bell pepper, seeded and cut into 1” chunks 1 red bell pepper, seeded and cut into 1” chunks 6 Tbsp. Asian black bean sauce 4-6 pickled hot cherry peppers, chopped, plus 4 Tbsp. brine 2 Tbsp. vegetable oil 4 cloves garlic, minced 2 Tbsp. fresh ginger, minced 1/2 cup water 1 tsp. mixed peppercorns, crushed or very coarse grind 4 cups cooked jasmine rice

2 large chopped onions 1 head chopped celery 2 lbs. ground beef 10-15 sliced mushrooms 2 cans rinsed & drained bean sprouts 1 envelope Lipton onion soup mix 2 cups Chicken broth Sauté until beef is broken up, heat all through, then make a slurry of 2 Tbsp. cornstarch and 2 Tbsp. water. Add to pot to thicken and cook for a few minutes. Serve over rice or hard chow mein noodles.

One Pan Chicken, Cheese and Stuffing Submitted by Ann Licciardi

6 boneless chicken cutlets 6 slices Swiss cheese (I use reduced fat Swiss cheese) 1 can cream of chicken soup (I use reduced fat soup) ¼ cup white wine 1 cup herbed stuffing mix (I use approximately ½ cup additional stuffing) ½ stick of butter (if I use additional stuffing I use additional ¼ stick butter) Preheat Oven 350 degrees

Arrange chicken cutlets in a single layer in 13x9 pan that is sprayed with Pam. Place a Swiss cheese slice on each chicken cutlet. Mix soup & wine.

Spread on top of Swiss cheese. Bake 55 minutes.

Mix butter with stuffing. Sprinkle over top for last ½ hour of cooking or sprinkle stuffing over the top from the beginning. And then cover with aluminum foil when stuffing begins to brown until chicken is done.

Toss steak with 1 Tbsp. soy sauce and 1 tsp. cornstarch in large bowl.

Stir the black bean sauce with the remaining 2 Tbsp. soy sauce and 2 tsp. cornstarch, the brine from the cherry peppers and the water in a small bowl.

Heat 1 Tbsp. vegetable oil in a large non-stick skillet over high heat. Add the green and red bell peppers and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1-2 minutes. Transfer to a bowl and set aside.

Heat the remaining 1 Tbsp. oil in same skillet. Add the steak in a single layer and cook until browned on bottom, about 1 minute. Toss, and continue cooking while stirring until onlt a few pink spots remain, about 1 minute. Add the garlic, ginger, and peppercorns and cook, stirring, until meat is cooked through, 1-2 minutes. Add the black bean mixture and cherry peppers and bring to a boil.

Cook until glossy, about 1 minute. Toss in the bell peppers.

Serve over jasmine rice. Serves 4.

Chicken Marsala Submitted by Natalie Payette

4 chicken cutlets, skinless and boneless 2 Tbsp. flour 2 Tbsp. butter 2 cups sliced mushrooms ¾ cup Holland House Marsala cooking wine ¼ cup water 2 Tbsp. fresh parsley, chopped ¼ tsp. rosemary (optional) Pound chicken thin. Dredge lightly on both sides with flour. In large skillet, melt butter and saute mushrooms over medium heat until browned, 10 minutes. Remove and set aside. Add chicken to skillet and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken. Serves 4.

Local Flavor Cookbook • 11

Frittata Courtesy of Schroders Deli and Catering

6 large eggs (enough to cover the ingredients) 2 diced medium potatoes, cooked ¼ cup heavy cream 1 cup chopped ham ¼ cup minced onion 1 tsp. kosher salt, divided ¼ cup ground black pepper 1 cup shredded cheese, such as cheddar, provolone Whisk eggs, cream & ½ tsp salt together, set aside. Saute cooked potatoes in 3 Tbsp oil using deep skillet. Sprinkle with salt & pepper, until lightly browned. Add diced ham to pan. Flatten with spatula. Sprinkle with shredded cheese and let it just start to melt. Pour eggs over mixture. Tilt pan to make sure eggs settle evenly. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

Bake frittata for 8-10 minutes in skillet at 350 degrees for 8-10 minutes. Test to see if eggs are set with a knife inserted into center. If not set cook a few more minutes and recheck. For a browned crispy top cook under broiler for a minute or two at end of cooking. Remove from pan and cool 5 minutes before serving.

Easy Chicken Dinner Submitted by Suzanne Wendoloski

Bone-in, skin-on chicken thighs Olive oil Fresh herbs – rosemary, thyme, sage Red wine vinegar Garlic Brussels sprouts Sweet potato Fuji apples (or other sweet baking apples) Bacon Salt and pepper Preheat oven to 350 degrees.

Pour 2 Tbsp. olive oil, red wine vinegar, herbs and garlic into a gallon size re-sealable bag. Add chicken and season with salt and pepper then rub mixture over chicken.

Let rest while you prep remaining ingredients. Add sweet potatoes, apples, Brussels sprouts, and shallots to a rimmed 18 by 13-inch baking sheet. Drizzle with 2 Tbsp. olive oil, season with salt and pepper then toss to coat. Spread into an even layer. Roast in preheated oven until chicken has cooked through and veggies are tender, about 60 minutes. (if you prefer your skin more browned crispy chicken skin place under broiler for a few minutes)

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12 • Local Flavor Cookbook

Dean’s Herb Roasted Chicken Submitted by Dean Scanlon from Revolution, Pawtuxet Village

Ask your butcher to quarter two whole chickens, reserving the wings necks and backs for stock and ask for a few extra backs to use for stock if he has them available 2 whole chickens (quartered) (Backs necks and wings reserved for stock) 4 sprigs Rosemary cut in 1/2 4 sprigs thyme cut in 1/2 Small bunch of basil cut in 1/2 8 pats of butter Kosher salt and fresh ground black pepper

For the stock Season and Roast the reserved bones on a sheet pan to a dark golden brown. Put the cooked bones, a few pieces of celery, a chopped onion, a few garlic cloves, 2 chopped carrots, any savory herbs you have hanging around (parsley,thyme,rosemary basil, oregano) and a few tablespoons of tomato paste in a large pot with 6 quarts of water and bring to a rolling boil. Turn down to medium/ low and reduce by 3/4.

About 4 hours. Strain and reserve in a smaller pan.

For the chicken Arrange the mixed cut herbs on a sheet pan Place chicken pieces on top of herbs, not crowded Generously season chicken with salt and pepper Put a 1/2 oz. piece of butter on each piece of chicken Roast at 400 F for 25-30 minutes or until internal temp reaches 165 F Let rest for 10 minutes.

Meanwhile...Reduce the reserved chicken stock by half and at the last minute whisk in a tablespoon of butter and a pinch of salt and pepper to taste.

Place the chicken pieces on a large platter with some potatoes and a few roasted Brussels sprouts or another vegetable.

Spoon some of the chicken glacé over the chicken and serve the rest on the side.

Serves 4

Braised Boneless Beef Short Ribs Submitted by Dean Scanlon, Revolution Pawtuxet Village

Ask your butcher to trim and cut 8 (6 oz.) pieces of USDA choice boneless short rib

Oil Boneless short ribs 4 cups mirepoix (peeled and diced, equal parts celery, carrot and onion) Bouquet garni and a few garlic cloves 2 quarts Beef stock/broth (if you don’t make your own, you can buy it at any grocery store) Kosher salt and fresh ground pepper 2 Glasses of your favorite Cabernet Sauvignon Season the short ribs with salt and pepper Put some oil In a cast iron skillet, or other heavy bottomed pan, once hot, sear the short ribs, browning the meat on all sides. Transfer to a baking dish or crock pot.

Pour off any remaining oil from the skillet, return the pan to the heat and add a little more clean oil. Sauté the garlic and mirepoix for 45 seconds, turn the flame to low. Add another pinch of salt and pepper Carefully deglaze the pan with one glass (6.5 ounces) of the Cabernet.

Add the beef stock and bouquet garni and bring to a boil.

Turn off heat. Allow to cool for 1 minute and pour over the short ribs. Cover tightly and put into a 325f oven for 3-4 hrs (Until fork tender) 6 hours...(maybe a little longer?)....in a crock pot Drink the other glass of wine Take out the bouquet garni Put the short ribs on a platter and keep warm Reduce some of the braising liquid to syrupy consistency and add a tspn of unsalted butter Spoon the sauce over the short ribs and Serve with some potatoes and roasted roots Serves 4

Sweet Chicken Wrapped in Bacon Submitted by Cheryl Petrarca

1 ¼ pounds boneless, skinless chicken breasts (approximately 4) 1 pound package sliced bacon 2/3 firmly packed brown sugar 2 tablespoons chili powder Preheat oven to 350 degrees. Cut chicken breast into 1 inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place, chicken wrap on rack in broiler pan. Bake at 350 degrees for 30-35 minutes or until bacon is crisp.

Sweets

Local Flavor Cookbook • 13

Lemon Drop Cake

Apple Crisp

A holiday recipe favorite from a resident of Morgan Health Center

Submitted by Natalie Payette

8 tart apples 1/3 C sugar ½ tsp cinnamon ½ C water

1 box lemon cake mix 1 box of lemon Jell-o 4 eggs 1 cup of water ¾ cup Oil

Pare and slice apples. Arrange in baking dish. Sprinkle with sugar and cinnamon and add water. Dot generously with butter.

Mix all ingredients together.

Bake @ 350 degrees for 30 minutes.

Poke cake with fork.

Topping…work together in large bowl until crumbly ¾ C flour 1/3 C butter 2/3 C sugar ¼ tsp salt

GLAZE: 1½ cups of confectioner’s sugar ½ cup of lemon juice Pour glaze over cake.

Spoon over apples. Bake uncovered in 350 degree oven for 30-40 minutes or until crumb top is browned.

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14 • Local Flavor Cookbook

Disappearing Marshmallow Brownies

Nana Kelly’s Irish Bread

Submitted by Ann Licciardi

2 1⁄4 C warm milk 3 eggs 3⁄4 C butter softened 1 1⁄2 C raisins 6 C flour 1 1⁄2 C sugar 1 1⁄2 tsp. grated orange peel 3 1⁄2 Tbsp. baking powder 1 1⁄2 tsp salt

Preheat oven to 350 degrees.

½ cup (½ 6 oz. pkg.) Butterscotch pieces ¼ cup butter or margarine Melt butterscotch pieces & butter in a 3 quart heavy saucepan over medium heat, stirring constantly. Remove from heat; cool to lukewarm. ¾ cup flour 1/3 cup firmly packed brown sugar 1 teaspoon baking powder ¼ teaspoon salt ½ teaspoon vanilla 1 egg Add to butterscotch mixture in saucepan; mix well

1 cup miniature marshmallows 1 cup ( 6 oz. pkg) semi-sweet chocolate pieces ¼ cup chopped nuts.

Fold into butterscotch batter just until combined; about 5 strokes.

Spread in prepared pan. Bake 20-25 minutes. Again DO NOT OVER BAKE. Center will be jiggly but becomes firm upon cooling.

Momma’s Homemade Apple Pie Johnny’s Victory Diner, Burrillville, RI Submitted by Rhonda Hanaway

(For the pie crust, you can use any pie crust recipe, it doesn’t matter. I usually cook the bottom crust first in the oven 350 degrees for 10-12 minutes so that the bottom crust is hard when adding apples later. Make sure to butter or grease the pie plate before adding the crust).

10-12 medium-sized apples (use a mix of either Fuji, Golden Delicious, Granny Smith, Mcintosh, Cortland). Cut off skin and cut into quarters. Collect all apple quarters in a large bowl ½ cup all purpose flour ½ cup brown sugar ½ cup granulated sugar

Mix flour and all sugar together and pour over apples and mix with a spoon. Pour mixture into pie crust and drop 5-6 small squares of butter around the inside of the pie. Cover pie with top crust and make small holes in top for steam. Rub top of crust with milk or flavored cream (any kind...Hazelnut, Caramel, etc...) - gives crust nice flavor. Bake in oven at 350 degrees for approximately 45 minutes, checking every 15 minutes and turning if needed Apples should be completely cooked and oozing with flavor.

Submitted by Margaret Mary McCormick, RIYC

Preheat oven to 350 degrees. Grease and flour cast iron Dutch oven or two loaf pans. Soak raisins in warm milk.

Beat eggs in small bowl. In large bowl mix flour, sugar, salt, orange peel and baking powder. Rub the butter by hand into this mixture. Add the eggs and bowl of raisins and warm milk and mix with a spoon.

Place the dough in the Dutch oven or two loaf pans and pat with a floured hand. Make the sign of the Cross (for old times sake) slightly indented and place in middle of the oven, not the bottom.

Bake at 350 degrees until cake tester comes out clean.

About 75 to 90 minutes for Dutch oven, about 50 minutes for loaf pans.

Remove immediately from pan and cool on rack.

Rub butter on top of bread and sprinkle with sugar. (optional) • I substitute Craisins for the raisins-even better!

Chiffon Cake Recipe Courtesy of Natalie L. McKenna

2 ½ cups all, purpose flour 1 ½ cups sugar 1 ½ tsp. salt 2 ½ tsp. baking powder ¾ cup cold water ½ cup vegetable oil 5 egg yolks 2 tsp. vanilla extract Mix all in one bowl on high speed for 1 minute 8 egg whites ½ tsp. cream of tartar Beat until stiff

Fold batter into egg whites and pour into ungreased tub pan. Works best if you cut out wax paper for inside bottom of pan.

Bake at 325 for 50 minutes then increase temp to 350 for an additional 10 minutes. Remove and cool completely.

Local Flavor Cookbook • 15

Jo-Anne's Pistachio Cheesecake Chocolate Zucchini Cake Courtesy of MaryLouise Coutu for Tumblesalts Cafe A great use for your summer garden zucchini. This beloved recipe Prep Time - 45 - 50Minutes Cook Time - 55 - 60 Minutes Total Time - 1 Hour 10 Minutes

Crust - Tastes like a shortbread cookie 1 cup of Flour 1 cup ground almonds ½ cup Granulated Sugar ½ cup Cold Land lakes Unsalted Butter ¼ tsp. Almond Extract Cheesecake 6 - 8 oz. each Philadelphia Cream Cheese, softened - (do not use low fat cream cheese or whipped) 2 - 3.4 oz. Pistachio Jello Instant Pudding & Pie filling 5 Eggs 1 cup Chopped Pistachios 1 - can 14oz Sweetened condensed milk Lightly spray a 9” springform pan and line the bottom with parchment paper

For the crust, place the flour, and sugar in food processor or robot coupe. Pulse a few times to combine

Cut up the cold butter into small cubes and add it to the flour mixture in the food processor along the vanilla extract.

Pulse until the mixture resembles small crumbs. Press into the bottom of a prepared pan and about one inch up the sides. Chill for 45 minutes.

Preheat heat oven to 350 degrees

Prepare filling by beating the softened cream cheese, condensed milk and the pudding mix, mix well so it is totally combined and smooth.

Add the eggs, one at a time, on low speed, so they just combined. Don’t over beat.

Mix in Chopped Pistachio until they are well combined

Pour into the prepared pan. Place pan on baking sheet and bake 55 - 60 minutes or until the center is almost set.

Cool on wire rack to 10 minutes.

Carefully run a knife around the edge of a pan to loosen, cool on wire rack 1 hour longer.

Refrigerate overnight

Loosen and remove ring, drizzle with a light Carmel sauce Enjoy

was handed down from my mother Dorothy Petrarca.

½ cup butter or margarine ½ cup vegetable oil 1¾ cups sugar 2 eggs (Beat all together until creamy)

½ cup sour milk* 1 tsp. vanilla (Mix together & put to one side)

* If you don’t have sour milk on hand, add 1 tablespoon of vinegar to the milk.

2½ cups all purpose flour 4 heaping Tbsp. unsweetened cocoa ½ tsp. baking powder ¼ tsp. each cinnamon, nutmeg, salt (Mix dry ingredients) 2 cups zucchini, peeled & grated chocolate chips

Alternate dry ingredients and milk into the cream mixture until smooth. Add 2 cups peeled, grated zucchini. Place in greased tube pan, (2) 8” cake pans or a spring form pan Sprinkle top with chocolate chips Bake at 350 degrees for 45 minutes

Cocktails 16 • Local Flavor Cookbook

Autumn Apple White Sangria Submitted by Janice Torilli

1 bottle white wine, chardonnay or pinot grigio ½ cup apricot brandy ¼ cup peach schnapps or Triple Sec 2 limes, sliced 2 sliced apples ~ Macintosh or your favorite apple Club soda in a pretty glass pitcher combine brandy, peach schnapps/ triple sec and fruit. Add wine.

Stir and refrigerate for up to 4 hours.

To serve, add fruit from the pitcher and ice to a tall glass.

Fill ¾ with sangria. Top off with club soda,

Captain's Cruise Submitted by Lisa Bourque Yuettner

4 oz. Dole Jaya 100% Pineapple & Mango Juice 1 oz. Captain Morgan Coconut Rum Canada Dry ginger ale Pour juice over ice in tall glass. Mix in coconut rum. Top with a splash of ginger ale.

Cantaloupe Martini Submitted by Janice Torilli

1½ oz. vodka 1 oz. watermelon liqueur ½ oz. freshly squeezed lemon juice 2 oz. freshly squeezed orange juice Ripe cantaloupe, balled with melon baller for garnish In a cocktail shaker, add vodka, watermelon liqueur, lemon and orange juice. Add ice and shake well.

Strain into a chilled martini glass and garnish with a cantaloupe melon ball.

Colonel Ron Barnes’ Modern Recipe for Fish House Punch Submitted by RI Yacht Club

5 quarts dark rum - I use the cheapest in the store (don’t use Spiced Rum) 1 pint brandy 3 cans frozen lemonade concentrate 1 gallon white sauterne (tough to find and can be expensive - I use Manischewitz Concord White Grape Creme) 1 pint peach brandy Mix above ingredients several days prior to service to allow to mingle.

Prior to servicing mix 50/50 with Tom Collins mix can be cut in half

The mixer I use is the Tom Collins mixer that used to be Holland House and now is Mr & Mrs T’s. It is the same stuff, just a different brand name. You probably will have to find it in liquor stores in Massachusetss as I have not been able to find it in RI. We tell everyone, “It will cure what ails you, and if not, it will kill you so you don’t care anymore.” My elixir is much simpler than what is presented in the Colonial Recipes section.

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