Here in Rhode Island we are anxiously waiting our turn to get walloped by the snow just like many of the fair states before us have. The fair city of Atlanta came to a halt after being covered by a blanket of snow just 6 inches deep. With just two plows and 8 trucks for sanding the city came to a literal stand still on Sunday evening. Out west Utah, who is having a great ski season, just got a huge dumping of snow in the past two days. Oh how I would love to be stuck out there right now!
Nevertheless, here we are on a Wednesday getting ready to be snowed with a prediction of 1 to 2 feet of snow to fall in the next 24 - 36 hours. The milkmen are being sent home at the end of the day today and told not to return until Thursday with deliveries to be made on Saturday.
Tomorrow is looking like a great day to go outside make some snow angels, sled down Jencks, and then come back in for some chowder and Stuffies!
Often times I like to take certain already prepared foods and tweak them to make them all my own with minimal amount of work and all of the flavor. Chowder & Stuffies are two of the things that I like to do this to the most. Chowder is one thing that can take a long time to make properly and when you want to go out and enjoy your day the last thing you want to be doing is being a slave to the stove.
The Blount Family makes a mighty fine chowder that can be used as a base to your very own creation. If you are a fan of the chowder from the Black Pearl in Newport just add some chopped clams, milk and dill to pot to get a summertime favorite. For something a little heartier and smoky try adding some frozen corn and bits of apple-wood smoked bacon. Make 20 ounces double to 40 ounces just by adding chopped, onion, celery, corn and milk (add some more clams if you want too!)
As for the Stuffies, I will let the frozen ones defrost. Once they are fully defrosted scoop out the stuffing into a big mixing bowl and starting adding the ingredients. In New England the traditionalists like their Stuffies with just stuffing and clams. Some may spice it up with chopped celery and onions, maybe some bacon bits, finished off with a dusting of paprika and a sprig of parsley. The Portuguese will all linguica. Italians like to add crumbled sausage (hot, sweet or Italian.) Me I like to make my additions based on how I feel, not so much based on tradition.
For me there is the Veggie where I will toss in some zucchini, bell peppers, celery, onions, corn and top off with half a cherry tomato. One can take the Veggie and add some Fortuna's Sausage crumble up or Misty Knoll Farms ground turkey. This brings me to another favorite of spinach and feta added to the Stuffies, one may call it a Greek... In the summer fresh grilled corn is just perfect with a pinch of fresh chopped basil. Through them on the grill with a pat of butter and off we go!
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| The Veggie |
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| The Greek |
To everyone in New England... Have fun in the SNOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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