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.
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
1 cup Grape-nuts cereal
¾ cup sugar
1 quart milk
1 ½ tsp vanilla extract
1 dash salt
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)
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
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.
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
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.
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!
2 cups whole milk
5 medium potatoes
1 Bay leaf Salt
1/3 cup flour
1 large onion
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.
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
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)
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.
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.
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
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
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."
Idaho or a good baking potato
Butter or margarine
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.
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.
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
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.
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
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!