821 Tiogue Ave, Coventry, RI 02816
401-826-0050 or 401-826-0051
Mon-Sat, 8am-7pm • Sun 8am-6pm
137 Child St, Warren, RI 02885
Mon-Sat, 8am-8pm • Sun 8am-7pm
492 Main Rd, Tiverton, RI 02878
Mon-Sat, 8am-8pm • Sun 8am-7pm
Tom's Market Newsletter February 22, 2012
Good evening everyone,
Nothing like sitting on my deck last night with the Chimeria lit and reading a book with just a light jacket on!! I still can’t believe the weather this year. I know my strawberry plants look like their starting to grow, and my sage and thyme never really seemed to lose their color this year. All that was needed was some hors d’ oeuvres to go with my glass of wine and it would have been a perfect evening.
Of course, school vacation is this week, and I know some parents are probably pulling their hair out. Some are on vacation, some are staying with relatives, and some are home enjoying staying at home and the land of sleeping late. If your children are enjoying the latter, remember there are always chores to do!! (Do children still do chores these days??)
This week starts the beginning of the Lenten season. You’ll find plenty to enjoy at both the Coventry and Warren locations. Both Jodi and Jeff have been working hard to create flavorful dishes that you can enjoy. One of my favorites is the Orchetti with Broccoli Rabe, Roasted Garlic and Gulf Shrimp. Just a quick sauté and it’s the perfect, quick, Lenten meal. Other selections include Seafood Paella, Parmesan Crusted Tilapia, Bruschetta Topped Roasted Salmon Fillet, and Sole Francaise. Call ahead to make sure we haven’t sold out of these delicious selections.
In our seafood department, oven ready items like stuffed scrod, baked stuffed shrimp, and lobster and scallop stuffed sole are ready for you alongside scrod, sole, tilapia, salmon, scallops, tuna and swordfish. Who says lent has to be booooring!!
The spring catering season is upon us, and dates are booking up fast. First Communions, Bar/Bat Mitzvahs, Christenings, and Baptisms are the norm for this time of year. If you’re interested in a date, make sure you call Veronica or Brandi in our Newport catering office to reserve and discuss a menu. (1-401-619-3310)
Of course we have to have a recipe/recipes this week. This particular one had been in the newsletter some time ago. (Sometimes I forget that I’ve been writing the newsletters since 1999!!) All I know is that our readers have increased, and it would be remiss of me not to let our new subscribers try this one out.
Here we go………….
This is the perfect recipe to utilize our fresh Narragansett Bay Littlenecks. It also brings together the great combination of littlenecks and pork, (Sans pork for a true Lenten meal), for a great appetizer, or, with the addition of cooked bliss potatoes, a great dinner entrée!! This is my Go-to dish for “new” company that is quick and easy… Make sure to serve with plenty of grilled Ciabatta or other dense crusty bread
Roasted Rhode Island Littlenecks with Sweet Sausage and Grilled Ciabatta
This recipe is prepared on top of the stove, starting as a sauté dish and is completed in the oven. The final addition of fresh herbs is completed back on top the stove. This recipe is for 2 healthy appetizer portions.
2 dz Washed and Cleaned Littlenecks
4 Cloves Garlic, sliced thin
½ cup Diced Onion
½ lb Sweet Sausage Meat
4 tbs Olive Oil
1 cup White Wine
1 tsp fresh dill
½ Cup Fresh Basil Leaves
Grilled Ciabatta or a dense crusty bread
Preheat oven to 400 degrees. In a large sauté pan over medium heat, add onions, sausage and garlic. Sautee until sausage is cooked and crumbled, and onions and garlic are slightly browned, approximately 10 minutes. Add littlenecks and wine to the sauté pan and place in the oven, uncovered, for 10-15 minutes, or until the littlenecks are open. (if adding cooked potatoes, now is the time!!) Return to the stove and remove littlenecks to a serving platter. Turn heat to high, add fresh herbs, and simmer for 1 minute. Pour sauce over littlenecks and serve with slices of grilled bread. Let me know if you need a grilled bread recipe……………
Getting back to the hors d’ oeuvres I was mentioning that I should have had last night. Here are a few of my favorites. BUT, you really didn’t think I would let you go without an educational part!!
Quoting William and Mary Morris'Dictionary of Word and Phrase Origins: The French phrasehors d'oeuvres literally means "outside the works." Originally it was an architectural term referring to an outbuilding not incorporated into the architect's main design. The phrase was borrowed by France's culinary experts to indicate appetizers customarily served apart from the main course of a dinner. Thus hors d'oeuvres are, quite literally, outside the main design of the meal.
Coconut Shrimp with Horseradish Marmalade
¾ C rice flour or + more for dredging
¾ C cornstarch or 1 ½ C flour + more for dredging
3 tsp baking powder
1 tsp salt
1 tsp pepper
1 C ice water
2 bags shredded coconut
3 dozen 21-25 shrimp, peeled, deveined, and butterflied
Mix together the dry ingredients then whisk in the eggs and water. Heat oil to 350othen dredge the shrimp in a mixture of rice flour and cornstarch - shake off the excess. Dip the shrimp in the batter then press into the coconut. Fry in batches to golden brown and serve with horseradish marmalade. (Orange Marmalade with prepared horseradish to taste)
MarylandCrab Cakes with Chesapeake Remoulade
1 lb crab meat, drained and picked through
1/3 C mayonnaise
2/3 C Panko bread crumbs + extra for coating
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp salt
½ tsp pepper
1 tsp lemon juice
Mix everything together and let stand for 20 minutes to firm up in the refrigerator. Form into small cakes and deep fry in 350o oil or in shallow oil in a sauté pan until golden brown.
Bacon Wrapped Chopped Sirloin with Fontina
BACON_WRAPPED CHOPPED SIRLOIN
2 ½ lb ground sirloin
1 C breadcrumbs
1 ½ tsp salt
1 ½ tsp white pepper
2 tsp chopped garlic
2 tsp onion powder
½ C water
Mix thoroughly the meat, egg, bread crumb, salt, pepper, onion powder, garlic, and water. Form small balls of the meat mixture around pieces of cheese then wrap in the bacon. Cook in a 400ooven until browned and fully cooked. Allow to rest before serving.
Don’t forget, send in your favorite recipes!! We love to read and even try them. Also, if you’re looking for information on a particular item, or looking for a particular recipe, drop us a line…I’m sure we can help.
NEWS FLASH: Look for the opening of our new Tiverton location in April….our biggest market yet!!
Have a great week.
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