RE/MAX Professionals
The David Splaine Team


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Favorite Recipes

We feature recipes of things we  enjoy making in our quarterly newsletter. Not that we are great cooks, but we all have some favorite foods or family recipes that we like to share. Here are the recipes we have published.

Additionally, to show our appreciation, we would like to offer anyone who refers us to their family and friends a fresh bottle of our highly sought after, home-made, barbecue sauce.

Enjoy, Dave

Grape-Nut Pudding (Spring 2016)

Summering at my Grandmother’s beach house in Cedar Tree Point always meant that there were be grape-nut pudding following many of the great seafood dishes she would make from all the seafood we caught on Greenwich Bay. This is a family favorite and really easy to make.                                                                                                                                                 Enjoy, Dave

INGREDIENTS
1 cup Grape-nuts cereal
¾ cup sugar
4 eggs
1 quart milk
1 ½ tsp vanilla extract
1 dash salt
Ground nutmeg

DIRECTIONS
Preheat oven to 350 degrees. In a large bowl, pour scalded milk over the grape-nuts and let sit for 5 minutes. In a separate medium bowl, beat eggs, sugar, salt, and vanilla. Add to the milk and grape-nuts and stir a couple of times. Pour into a greased 2 quart casserole dish. Sprinkle generously with nutmeg. Set the casserole dish in a larger pan and pour very hot water into the larger pan until water is about halfway up the side of the casserole dish. Bake for 1 hour or until knife inserted in center comes out clean. Serve warm or cold with whipped cream.                                                            

Banana Cream Pie -- My Favorite Dessert!
(Winter 2016)

INGREDIENTS
1 1/2 cups crushed vanilla wafers
8 Tbsp butter
3/4 cups white sugar
1/3 cup all-purpose flour
1/4 tsp salt
2 cups milk
3 egg yolks, beaten
2 Tbsp butter
1 1/4 tsp vanilla extract
5 bananas, sliced

DIRECTIONS
Mix vanilla wafters and 6 Tbsp butter. Press into a greased, glass, 9-inch pie dish and bake for 5 min at 350 degrees. Set aside to cool.
In a saucepan, combine sugar, flour, and salt. Add milk gradually while stirring gently. Cook over medium heat, stirring constantly, until mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a little of the hot mixture into the beaten egg yolks and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add 2 Tbsp butter and the vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled, baked pie shell. Top with pudding mixture and chill for 2 hours.
Top with your favorite whipped cream and serve.
















Greenwich Bay Stuffies
When I was a kid, my grandmother’s beach house on Greenwich Bay was where the family gathered each Summer. We used to dig our own quahogs right in front of the house, usually with our feet, and that always led to the making of stuffies & chowder. I remember a hand-crank meat grinder being used and a lot of clam juice leaking everywhere. Somehow, the stuffies always came out great. Here is my version of this old summer favorite.

INGREDIENTS
18 chowder quahogs rinsed
4 cloves minced garlic
12 oz chorizo
1 medium onion
4 stalks celery
1 medium green pepper
1 tbsp Old Bay
1 cup Italian bread crumbs
¾ cup Parmesan cheese
1/3 cup reserved steaming liquid
Smoked paprika

DIRECTIONS
In an 8 quart pot, steam open the clams using about an inch of water. Remove clams from shell, keep 12 half shells, and 1/3 cup of clam juice. While clams are cooking, finely chop chorizo, celery, onion, and pepper. In a large skillet, cook chorizo about 5 minutes on medium to render its fat. Add garlic, celery, onion, and pepper, cook until tender, about 4-5 minutes. Chop clams, add to skillet for a 2 minutes. Empty contents of skillet into large mixing bowl. Add bread crumbs, cheese, reserve clam juice, and Old Bay, then mix. Generously stuff clam shells and sprinkle with the smoked paprika. Preheat oven to 350, bake 15-18 minutes.


Grandmama's Quahog Pie

If you received my newsletter last Fall, you know a little about my 97 year old grandmother. Like all good cooks, most of her recipes are in her head and she doesn't measure anything. So when I asked her for this recipe, which is one of my family's favorite summer dishes, she and I had to make it together so I could write it down. Actually, I made it and Grandmama coached. It came out great!

INGREDIENTS
25 chowder quahogs
2 cups whole milk
5 medium potatoes
1 Bay leaf Salt pork
1/3 cup flour
1 large onion
12 Biscuits

DIRECTIONS
Scrub the quahogs, place them in the largest pot you have, 8 quarts should do it. Put about an inch of cold water in the pot and steam them open. (You may have to move them around so they can open.) Remove the meat and discard the shells. Keep the clam juice in the pot on medium heat, add the bay leaf. Coarsely chop the quahog meat and return it to the pot.In a large skillet, take about 3-4 ¼ inch slices of salt pork and render about 2-3 tablespoons of fat, remove the pork from the skillet. Dice and sauté the onions in the pork fat until clear. Add the onions and the remaining fat to the clam juice. Cut the potatoes into small cubes, boil in a separate pot until tender, but not mushy. Drain potatoes & add to the clam juice. Add 1.5 cups of whole milk. In a separate bowl, add the flour to ½ cup milk & whisk until smooth. Add to clam juice slowly to thicken. Repeat with half as much flour & milk if necessary. Leave on medium low heat stirring often for about 10 minutes. The mixture should be thick like turkey gravy. Transfer mixture to a lasagna pan. Preheat oven to 450 degrees. Place 10-12 biscuits on top (Bisquick makes it easy) and bake for 15-20 minutes until biscuits are golden brown. Let cool 10 minutes, serve in a bowl. 

 

Deb's Key Lime Pie
My wife Deb and I have a good arrangement -- I do most of the cooking and she does most of the clean up. If I left the cooking to her, we would eat mostly take out or Cheez-Its every night. This is not a complaint because I really enjoy cooking. However, she does have a few things she likes to make and when she puts her mind to it, her dishes come out great. The one and only dessert she makes is her Uncle Bill’s (of Naples, FL) Key Lime Pie. Simple, but great for upcoming Summer parties.

INGREDIENTS
4 oz lime juice (about 12 Key Limes or about 6 regular ones)
14 oz sweetened condensed milk
4 oz Cool Whip
Oreo cookie crust (store bought is fine)

DIRECTIONS
Let the Cool Whip thaw. Squeeze the limes for the 4oz of lime juice. Fold the lime juice into the condensed milk. Add the Cool Whip and mix thoroughly until smooth. Pour into the pie crust and gently shake it to level the mixture. Refrigerate 4 hours and serve.

Grandmama's Beef Stew (circa 2007)
My maternal grandmother is known as Grandmama, she is 97 years old, still drives herself and always has a great story to tell. She's a terrific cook, but her best talent has always been when we show up and she asks us if we'll stay for dinner; she just goes into the freezer, pulls out some leftovers, and makes it taste like she worked on it all day. Well, when she decides to make her beef stew, and she calls to see if you want to come over to have some, you just go...it's that good. When I asked her recently for the recipe, she told me she'd have to make it in order to write it down. Simple to make, and great comfort food.

INGREDIENTS
2 lbs of stew meat
1-1/4 cups of flour
1 teaspoon of salt & pepper
One large yellow onion
1 Bay leaf
1/2 teaspoon Marjoram leaves
6 Carrots, 4 Potatoes
1/2 Turnip (optional)
1 cube of beef bullion    

DIRECTIONS
Coat 2 lbs of stew meat in the flour, salt, & pepper. Brown it in 2-3 table spoons of bacon fat in a large pan. Add one coarsely chopped large onion. Once the meat is brown, transfer to a 4 quart pot, and add 2-3 cups of water to cover the meat. Add Bay leaf, bullion, and Majoram leaves. Cover & simmer for 1.5 to 2 hours until meat is tender. Add six cut carrots, and 4 medium cubed potatoes. (1/2 of a medium turnip cubed is optional) Add more water to just cover all meat & vegetables if necessary. Mix 1 large tablespoon of flour into 1/2 cup of cold water and whisk until smooth before adding to stew to thicken the broth. Simmer another 1-2 hours until vegetables are tender. Serves 6-8 people, or 4 Irishmen.

Grilled Splaine Potatoes
I can't say this is a top secret recipe because it's pretty basic. But it's one of the few things my father makes and something he taught me to make when I was a kid. He wasn't much of a cook, but he could make these potatoes. And since the only cooking he did was on the grill, there was always a little tension between the outside cook and the inside cook (my mother) who was coordinating everything else. We affectionately called this situation "Panic at the Grill."

INGREDIENTS
Idaho or a good baking potato
Yellow onions
Butter or margarine
Salt
Pepper
Garlic Powder
Paprika

DIRECTIONS
Scrub the potatoes and leave the skin on. Slice them vertically in probably 4 places so the slices are about 3/4 of an inch. Slice the onion in half, then slice it rather thin. Put a sheet of foil on the counter, then put the potato on the foil. Put a pat of butter in between each slice of potato. Put a slice of onion on each pat of butter. Put the potato back together as best you can. Season with the salt, pepper, garlic powder, and paprika. Feel free to add any other spices you like (i.e., Mrs. Dash). Put the potato back together, roll and fold the foil around it. Wrap it again with a second piece of foil. If you can, cook with indirect heat for about an hour at 350 turning them once. If you only have one burner, put it on medium to low and try not to put the potatoes on any hotspots. Cooking them with direct heat, you might want to turn them more often.

Dave's Barbecue Sauce
This highly sought after, homemade barbecue sauce is delicious on almost anything. I would be more than happy to make and deliver a bottle to you for referring your family and friends who are looking for a smooth move.

INGREDIENTS
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 1/2 cups ketchup
1/2 cup cider vineger
1/4 cup Worcester sauce
1/3 cup sugar
1 tablespoon chili powder
1/2 teaspoon cayenne pepper    

DIRECTIONS 
Heat the oil in a saucepan over moderate heat and add the onion and garlic. Cook gently, stirring for about 5 minutes. Add the ketchup, vinegar, Worcester sauce, sugar, chili powder and cayenne (the more cayenne you use, the hotter it will be). A little Tabasco too if you are so inclined. Reduce heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Great on chicken, ribs or whatever else you want to put it on.
Makes about 2 1/2 cups (20 fl oz)

Jigger's Pumpkin Pancakes
Just before I entered real estate, Carol Shriner, who had resurrected Jigger's Diner in East Greenwich, decided to sell and retire to Vermont. I came dangerously close to buying the business from her which would have led me down a very different career path. If you frequented Jigger's during Carol's ownership, you would know that her Pumpkin Pancakes were just awesome. Recently, I came upon her recipe in a  Famous Diner's Cookbook. Pretty simple to make and absolutely delicious.

INGREDIENTS
1 cup all-purpose flour
2 Tbsp sugar
2 tsp baking sode
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup milk
1/2 cup canned pumpkin
2 egg yolks
2 Tbsp butter, melted
2 egg whites, stiffly beaten

DIRECTIONS
Preheat a large skillet to 350 degrees or medium-high heat. Combine all dry ingredients and mix thoroughly. Add the milk, pumpkin, egg yolks, and butter and which until combined. Gently fold in the egg whites. Coat the pan or skillet with butter or vegetable oil, pout about 1/4 cup of batter per pancake on the skillet, but do not crowd them. Makes about 5 medium sized pancakes. Be sure to use real Vermont syrup!

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