Archive for the ‘Southern New England’ Category

One of the best reasons to visit Rhode Island in the summertime is Block Island. Ferries sail from Point Judith, RI as well as Newport, and Fall River, MA. You can even grab one from New London, CT and Montauk, NY. For me, Point Judith, though on the other side of the state, is the most convenient, because I can grab the high-speed ferry and be there in 30 minutes. For someone that’s not crazy about being on a boat, it’s as fast and as smooth as it gets!

Block Island used to be a well-kept secret, but on a recent weekend, it was clear that the secret was out! The island was packed, and it seemed like every ferry was loaded to the brim with day trippers. That also meant that parking spaces in Point Judith became quite the hassle, and on our trip, we actually got what amounted to the second-to-last parking space after being shut out of dozens of huge parking lots in the area.

Despite using the Waze app, which told me we’d get there on time, we had no idea we’d be searching for a parking space for a really long time. Finding that second-to-last space, and running to the boat with our packs on our backs, we were literally the last people on the ferry.

So rule #1 about going to Block Island during peak tourist season: make reservations online, but still give yourself a lot more time than you think you’ll need to find a parking space!

My buddy, Scarpetti from 94HJY, our radio station in Providence, RI, was doing a live broadcast from Ballard’s the Saturday we traveled, and we hung out there for lunch. Great drinks, excellent food, live music, all on the beach: Ballard’s is just steps away from the ferry dock. It’s no surprise that many people that have been to Block Island have only been to Ballard’s and nowhere else!

 

We made it to Ballard’s! Time for a drink!

 

I was on Block Island with my daughter, who looks forward to our yearly trip to the island. I also do a live broadcast from Ballard’s, but this year my schedule changed and I couldn’t do it, so we figured we’d just skip the island this summer. But then we got really lucky, thanks to some friends with connections, and found a room for a single night. (In season, most hotels require a minimum 2-night stay, and usually, I book my room far in advance to get the best deal, but this was a last-minute travel decision.)

 

The Narragansett Inn. Nothing fancy, but all we needed.

 

We stayed at the Narragansett Inn, which is about a mile and a half from town. Totally basic: no AC, small rooms, shared baths, but it was clean and it was the only place that allowed us to spend 1 night. They also offered a really nice breakfast buffet, included in the room price.

 

Hangin’ at The Oar.

 

We had dinner at The Oar, a really popular restaurant and bar that is always jammin’, partly because they are world-famous for their mudslides. I had a couple on this trip, and I have to say that my memory of the mudslides was better than the real thing. They seemed a bit watered down this time, despite my ordering top-shelf booze in them. No matter, that didn’t stop me from getting a brain freeze!

 

Mudslide brain freeze!

 

The food at The Oar was great. My daughter enjoyed tacos, while I had a half-dozen Block Island oysters followed by one of their signature sushi rolls called the Candy Cane: shrimp tempura with tuna. It was delicious, and finding really good sushi on the island was a wonderful surprise.

 

The Candy Cane sushi roll.

 

Taxis run all over Block Island (no Ubers) and you really don’t wait very long for one to arrive. we took one back to town from The Oar, and did what everybody was doing: watched the last of the ferries return the daytrippers back home, and then walked around the various souvenir shops, finally grabbing some ice cream before heading back to the hotel.

 

The old Surf Hotel has been refurbished and is now the Block Island Beach House. We didn’t go inside…but it looks nice!

 

Back at the Narragansett Inn, we grabbed a couple of Adirondack chairs and watched the sunset before calling it a day.

 

Sunset on Block Island.

 

There’s lots to do on Block Island. You can rent bikes or mopeds…you can hike trails to remote beaches…you can party the night away, pub crawling to dozens of bars…you can rent entire homes and just enjoy the sea breezes and the peace and quiet…or you can stay in hotels and enjoy a bit more of the nightlife.

The secret to success with Block Island is to plan and book early. Off-season, the island is just as beautiful and not as crowded. And if you plan on bringing your car to the island, you literally need to be booking the car ferry in January!

 

First-run movies play at the theater, though sometime people have fun with the sign…

 

I’ve done all of it, from renting a house to staying in a variety of hotels. It’s all good and a really unique experience. Get to the Block!

One of our favorite restaurants here in Rhode Island is Fluke Newport in…well…Newport. We’ve dined there for years, but big changes happened last summer when they hired a new chef. We met Chef Eddie Montalvo just after he had arrived at Fluke, and we were impressed with his new menu.

We came back for another visit just over a month ago, and meeting Eddie again, we thought we would invite him and his family to our home someday for a visit.

Well, that “someday” is tomorrow, and the reality that I’m going to be cooking for a real chef for the first time in my life is making me a bit nervous!

I went to Twitter for some help. Since I follow a number of chefs, I asked the question: I’m cooking for a real chef for the first time. What’s the #1 tip you can give me? Only one chef answered, but it was none other than Andrew Zimmern, and he said simply: “Be yourself.” Be myself? Yeah…I think I can fake that!!!!

So I started thinking…Chef Eddie works with seafood all day at Fluke. Skip that. He’s Italian and makes amazing homemade pasta. Skip that. What do I love to cook and do pretty well…?

Barbecue!

I have a beautiful grass-fed Angus beef New Zealand brisket in my freezer. That’s what I need to make! A simple, comfort-food meal. Barbecued brisket…twice-baked sweet potatoes…a big old salad…and as an appetizer: my no-fail recipe for Oysters Rock-a-Fellow! (OK, I had to get a little seafood in there.)

When I smoke my brisket low-and-slow in my smoker, I use a coffee steak rub that I developed a couple of years ago. It gives a deep, rich crust to the meat that is just fantastic.

 

 

 

Low and slow is the way to go! Deliciously smokey and juicy.

 

Depending on the size of the brisket, you might need to double the recipe.

3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

If the brisket is frozen, I like to thaw it a couple of days ahead of cooking it, rubbing it down with the coffee rub, and placing it in the fridge for about 24 hours to rest. I bring it out about an hour before smoking, to let the meat come back to room temperature, and then I place it in the smoker for about 12 hours at 225 degrees, smoking it with hickory wood.

When it’s done, I remove it from the smoker, and wrap in foil and let it rest at least 30 minutes before slicing diagonally against the grain of the meat. If I’m not serving it right away, I place the wrapped brisket in the oven at the lowest setting, about 150 degrees, just to keep it warm.

When I’m ready to serve, I always slice the brisket on the bias, against the grain of the meat.

 

Read my blog about Chef Eddie and Fluke here: https://livethelive.com/2018/07/08/fluke-in-newport-a-new-chef-brings-new-creativity/

Check out my Oysters Rock-a-Fellow recipe here: https://livethelive.com/2018/11/01/oysters-rock-a-fellow-improved/

I live one town over from Fall River, Massachusetts, and just down the road from New Bedford, Massachusetts, two thriving proud Portuguese communities. My daughter is in middle school, and she’s taking mandatory Portuguese language classes. We’ve got dozens of authentic Portuguese restaurants in the area, and even a well-stocked supermarket with its own bacalhau (salt cod) room: Portugalia Marketplace, in Fall River.

So when I first posted my recipe of Portuguese kale soup, I was told by many Portuguese friends that my soup wasn’t authentic so I couldn’t call it that. Fair enough. After all, my soup has far less carbs, fewer spices, and uses homemade stock instead of water. It may not be Portuguese, but it’s full of flavor.

My version of the classic Portuguese kale soup.

My version of the classic Portuguese kale soup.

4 cups home-made chicken or beef stock
4 cups water
1 cup lentils, rinsed in cold water
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
1 clove garlic, through a press
1 lb. chourico, peeled and chopped into small cubes (I use Mello’s, out of Fall River, Mass.)
1 large bunch organic kale
salt and pepper

Add the stock and water to a large pot. Heat until boiling. Add the lentils.

In a saucepan with a little olive oil or bacon fat, saute the onions, carrots, celery, and garlic for a few minutes. Add the chopped chourico and saute a few minutes more. Add the contents of the saute pan in the pot.

Wash and de-stem the kale, tearing the leaves into smaller pieces. Add the leaves to the pot and stir. The stems go in your compost pile. (You can also use them in a juicer.)

Cook the soup until the lentils are al dente. Taste and season for salt and pepper before serving.

 

 

My Portuguese pal, Paula, has a great soup recipe that has been passed down from her Mom. Her Mom even adds chicken feet to the stock, which Paula chooses to leave out. Like most Portuguese soup recipes I’ve seen, there’s a ton of carbs: often potatoes with pasta with a lot of beans. But it is good!

Paula’s Portuguese Soup

3 cans garbanzo beans
2 cans white cannellini beans
1 can pink beans
1 fennel bulb
Large bunch of kale
5-6 potatoes
1 cabbage
2 sticks hot chourico
Beef ribs
1 cup dry macaroni (elbows)
Red crushed pepper wet-optional

Drain and puree 3 cans of garbanzo beans in a food processor. Put the puree in a large pot with about a gallon of water.  Chop the chourico, and add it to the puree along with the ribs. Boil for 20 minutes. Chop the fennel bulb and cabbage into 2 inch squares.  Add the fennel and cabbage to soup and boil for 30 minutes.  Add the chopped kale, and boil for 30 minutes. Add the cubed potatoes and before the potatoes are done, add the remaining drained cans of beans. Add macaroni and cook for a short time at the end.

Those of us that live in New England understand the magnificence that is a fresh lobster. Nothing beats a Maine lobster pulled right out of the water, placed in a pot of boiling water, and devoured moments later with nothing but melted butter on the side.

 

 

I live in Rhode Island. Our waters are a bit warmer than Maine’s, but my friends at Sakonnet Lobster in Little Compton, literally footsteps from our rental home, Saule (www.sauleri.com…go to Homeaway.com listing #4711871) have the freshest lobster around.

 

At a recent gathering at our house, I fired up my brand new 200,000 BTU burner and grabbed my 82-quart lobster pot to cook a dozen lobsters.

An 82-quart pot means business!

 

Many people will argue that steaming lobsters is better than boiling them. I don’t find that to be true, certainly from the perspective of ease of cooking or the taste of the final product. Baked stuffed lobsters are delicious, but that’s a subject for a different time.

 

Using the outdoor burner method has several advantages. First, all the mess and smell stays out of the kitchen. Clean-up is much easier. Second, when cooking lobsters for a lot of people, the burners on the kitchen stove just don’t have what it takes to boil the water. And third, this method requires no back-breaking lifting of heavy pots full of water.

My buddy, Lee, has a PhD in Chemistry, and has been a lobster lover all his life. With a home in Maine now, he knows a thing or two about cooking lobster. Here’s his fool-proof formula…

Bring the pot of water to a full vigorous boil.
Keeping the flame on high, add the lobsters, which will quench the boil for a few minutes.
Cook for 17 minutes for the first pound + 1 minute per each additional pound of lobsters added. (For example, cooking four 1.25 lb lobsters = 21 minutes.)
The water soon comes back to a full boil and you can reduce heat slightly to avoid boil over.

 

 

Experienced lobster boilers will tell you that this cooking formula is pretty accurate, but you do have to adjust the time if the water doesn’t come back to the boil as quickly as you’d like. The lobsters are still cooking even if the water isn’t boiling. If you’ve got an overcrowded pot, you might need to cook things a little longer. An emptier pot: a little less. Play it by ear.

 

To those that get queasy when it comes to cooking lobsters, there are several ways to kill a lobster before it goes into the pot: Some people put them in the freezer to numb them. Others use a sharp knife and cut down right between the eyes. Some do both. Although people constantly argue about whether lobsters can feel pain or not, my scientist friends assure me that a lobster’s nervous system is no more complicated than an insect’s. Dropping them head-first into a pot of boiling water is the fastest, most humane way of killing them. And they don’t “scream.” That’s just air escaping from the body cavity.

 

Good to remember: if you overcook the lobster a little, no harm done. But if you undercook it, it’s pretty nasty.

 

 

All I need on the side is some melted salted butter.

 

Here in Southern New England, the most popular brand of chicken salad you can buy is called Willow Tree. They’ve made it for over 50 years, and people crave it like crack. And it’s good: moist and “mayonnaisey”.

But I’ve never been a fan of “secret” ingredients, and Willow Tree is full of ’em, so my task was to make something that was as good as Willow Tree, with known ingredients. I got close…real close! As always, I use pastured chicken and organic veggies when possible. I found that boiling the chicken breasts in stock instead of water keeps the meat more flavorful.

 

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1.5 lbs boneless skinless chicken breasts
4 pints salt-free chicken stock (I use home-made)
1/2 cup mayonnaise (I live on Hellman’s)
1/4 cup finely chopped celery
2 tablespoons finely chopped Vidalia onion
1 teaspoon light brown sugar
1/8 teaspoon granulated garlic
1/2 teaspoon salt
1/8 teaspoon black pepper

 

Heat the chicken stock in a large pot. Bring to a boil and add the chicken breasts. Bring to a boil again, then simmer uncovered for about 7 minutes. Turn the heat off, cover the pot with a lid, and let the breasts sit in the pot for 30 minutes. After 30 minutes, remove the breasts to a cutting board and allow them to cool. Save the chicken stock for another use, like soup. (See below.)

Meanwhile, in a large bowl, combine the mayonnaise, celery, onion, brown sugar, granulated garlic, salt and pepper. Mix them thoroughly to combine.

When the chicken has cooled, shred the breast meat into bite-sized pieces and then transfer it into the bowl with the mayonnaise mixture. Mix thoroughly and chill before serving.

I love my chicken salad on a Martin’s Long Roll.

 

BONUS: I don’t waste the chicken stock left over in the pot. I chop some carrots, celery and onion and throw it in there. I reserve some of the chicken breast meat–just a bit–and throw it in there, too. I add a little salt and pepper, and a pinch of dried Bouquet Garni. I bring it to a boil, then reduce the heat to a simmer and cook until the veggies are al dente. Pasta or potatoes optional.

Makes an awesome chicken soup!

 

 

When asparagus is in season, it’s time to gorge. I’ve got it growing in my yard, and the patch gets bigger and happier every year with minimal maintenance…definitely one of those veggies every lazy gardener should grow.

I love it raw, chopped into salads, pickled, oven-roasted, and in pasta dishes. This is a great side dish with any main course slab of meat.

 

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1 lb. fresh asparagus spears
1 tablespoon butter
2 tablespoons olive oil
3/4 cup grated Parmigiano Reggiano cheese
salt and pepper

The easy way to trim asparagus spears is to grab the thicker end between two fingers and bend it. It will snap at the point where the tough part ends and the softer, edible part begins. Toss the bottoms into your compost pile.

Heat the butter and oil in a pan and then add the asparagus spears. Cook over medium heat for about 5 minutes, until al dente. You don’t want them mushy.

While the asparagus is still in the pan, sprinkle the Parmigiano Reggiano on top, letting it melt a bit. Season with salt and pepper.

That’s it! With fresh garden asparagus, it’s all you need! I ate this batch right out of the pan!

 

 

My coffee steak rub is awesome. I wanted to take it to the next level. So, when my buddies and I gathered recently for a “boys’ weekend” at Saule, our rental home in Little Compton, RI (http://www.sauleri.com. You can find it listed at Homeaway.com), it was time to put it to the test with a low-and-slow smoked beef brisket!

Depending on the size of the brisket, you might need to double the recipe.

 

 

Low and slow is the way to go! Deliciously smokey and juicy.

 

3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

If the brisket is frozen, I like to thaw it a couple of days ahead of cooking it, rubbing it down with the coffee rub, and placing it in the fridge for about 24 hours to rest. I bring it out about an hour before smoking, to let the meat come back to room temperature, and then I place it in the smoker for about 12 hours at 225 degrees, smoking it with hickory wood.

When it’s done, remove it from the smoker, and wrap in foil and let it rest at least 30 minutes before slicing diagonally against the grain of the meat.

Yes, you can. Wouldn’t make sense to write a blog about it otherwise, right?

They key ingredient in making a good fritter batter is beer. But up until recently, there weren’t many gluten-free beers to choose from…and the ones that were out there tasted like crap. All that has changed.

Now you can pretty much find a gluten-free craft beer in every state, and there are several regional gluten-free beers as well. Easy enough to find: just go to a good beer store and ask. They almost always carry a couple of brands.

Gluten-free beers can be divided into 2 types: truly gluten-free: brewed with gluten-free ingredients and safe for Celiacs to drink…and gluten-reduced: beers that are brewed with ingredients containing gluten, then had an enzyme added to reduce  the gluten. These are fine for those, like my wife, that have an intolerance to gluten, but are not Celiac. Read the labels!

 

The beer that I used for my recipe is a beer that they say  is “crafted to remove gluten,” meaning there’s still a small amount left in there.

Ultimately, if gluten is not an issue for you, follow the recipe at the bottom of this page. It’s my original, and not only uses a tasty lager full of gluten, but also a special fritter flour, which can be found in many stores.

However, if you have to “live the gluten-free live,” and you’ve told yourself you can never have another fritter, I have good news for you: you can…and they’re delicious! This is a large batch, so feel free to reduce it if needed.

 

In making this recipe, I tested 3 types of gluten-free flour: Cup4Cup all-purpose flour, Bob’s Red Mill GF Baking Flour, and a Canadian brand (not available here yet.) Cup4Cup (far left) was the clear winner for taste and texture of the fritter.

1 lb. all-purpose gluten-free flour (I like Cup4Cup)
2 lbs. frozen or fresh mussels
1/2 cup (or more) gluten-reduced lager beer (I use Omission)
oil for frying (I stay away from canola, but use what you like)

 

Pour an inch or two of water in the bottom of a pot, and place a strainer on top. Pour the mussels, fresh or frozen, onto the strainer and cover the pot. Set the heat on high and steam the mussels until they’re cooked, about 5 minutes. If you’re using fresh mussels, throw out any of the ones that didn’t open. Frozen mussel meats (without the shell) are also available in many areas. They work with this method, too.

 

Steamed New Zealand green-lipped mussels. Available frozen in many stores. Get the plain ones, not the ones that already come with sauce.

Remove the meats from the mussels, and toss them in a food processor. Give them a quick chop…not too fine, because you want to see and taste them in the fritter.

Save the “mussel juice,” the water in the bottom of the pot. It’s got lots of mussel flavor.

Place the flour in a large bowl. Add the chopped mussels. Add a 1/2 cup of the mussel juice and a 1/2 cup of the beer. Mix thoroughly, using a fork or your hands, until you get a batter that’s a bit gooey, but not really wet. You might need to keep adding small amount of broth, beer or flour to get just the right consistency. Once you’ve done that, let the batter rest for 10 or 15 minutes. Keep it at room temperature, and do not stir again! If you need to wait a while before frying, cover the bowl with a wet towel.

In a heavy pan or a fryer, heat the oil to 350 degrees.

 

Once the oil is hot, take small meatball-sized globs in your hands and gently drop them into the oil. Don’t fry too many at once or the oil temperature will drop too quickly. Fry them until they’re golden brown and cooked all the way through. Drain the fritters on paper towels, and season them immediately with salt and pepper.

The dipping sauce recipe I have listed at the bottom is not gluten-free. But most tartare-type sauces usually are, and are equally delicious.

Of course, you can make fritters with anything, from mussels to shrimp to lobster!

 

You’d never know they were gluten-free!

 

Here’s the original recipe, full of glorious gluten!

It was a fall afternoon in Newport, Rhode Island, at the now-defunct Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I never heard of a mussel fritter before, but once I took a bite, there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. And that starts with a Rhode Island product called Drum Rock fritter mix. If you live in New England, you can find it in just about any seafood department at Whole Foods. If you live further away, you can check out their website (www.drumrockproducts.com) or try your luck with a local brand of fritter mix.

 

fritter ingredients

 

If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.

For the fritters:
1 lb. fritter mix
2 cups cooked mussel meats
1/2 cup mussel broth (saved from steaming mussels)
1/4 to 1/2 cup good quality beer (I use Sam Adams Boston Lager)
Oil for frying (I don’t use canola oil)

 

Steam the mussel meats until they’re just cooked. Remove the mussel meats, and reserve 1/2 cup of the broth. Pulse the mussel meats in a food processor, but leave ’em chunky…or chop by hand.

Put the fritter mix in a large bowl. Add the mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again. (If you’ve got guests coming, you can prepare up to this part ahead of time, covering the bowl with a wet towel, and leaving it at room temperature.)

Using a thermometer, heat the oil in a deep pan to 350 degrees, and using a small spoon or scoop, drop the fritters in the hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain them on paper towels, and season with salt and pepper immediately. Serve right away!

 

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An easy, delicious dipping sauce:
1 cup mayonnaise
1/4 cup Ponzu sauce

The perfect dipping sauce for these mussel fritters is made from two ingredients: mayo and Ponzu sauce, a citrus-based soy sauce. Combine both ingredients in a bowl. Keep it in the fridge until you’re ready to use it.

This past weekend, I was at the annual Providence Art Club Founder’s Day celebration, raising a glass in their honor. And I was again asked to create the drink we toasted the evening with!

First, some history…

The Providence Art Club is the third-oldest art club in the United States. The Philadelphia Sketch Club was founded in 1860. New York’s Salmagundi Club, founded in 1871, came next. But they were both founded by an all-male board. The Providence Art Club is the oldest art club in the nation that also included women. And that was back in 1880! That’s especially huge when you see what’s going on in our country even today…and it’s even more special to me because my wife was elected president of the Providence Art Club  last year, making her only the second woman to hold that post in the club’s history!

 

 

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Several years ago, they asked me to come up with a cocktail for their first Founders Day celebration. One hundred glasses were raised to honor the founding fathers of the Providence Art Club.

Silhouettes of past art club founders, influential members, and presidents line the walls of the Providence Art Club, so my wife came up with the name of the cocktail: The Silhouette. Little did she know that her own silhouette would grace the hallowed walls of the Providence Art Club this year!
In the past, I based my Silhouette cocktail on the Boulevardier, a delicious but strong drink that substitutes bourbon for gin in the classic Negroni. (See the recipe at the bottom of this page.)
But with my wife’s election as the new president at the art club, I thought a new Silhouette was in order, too…and it’s my own recipe for a cocktail I’ve made for many years. I call it Velvet Elvis. Keeping the silhouette theme, we decided to call it The Velvet Silhouette for this Founders’ Day celebration.
The Velvet Silhouette is my version of a fresh pineapple-infused vanilla vodka. (I use Stoli Vanil.) Here’s how it’s done…
Get a gallon-sized glass jar with a lid. Peel, core and slice the pineapple, and place all the pieces in the jar.
Pour in one 1.75l bottle of Stoli Vanil. Swirl to mix, then screw the lid on and keep the jar at room temperature for 3 weeks.
After 3 weeks, strain the liquid, making sure to squeeze out as much as you can from the pineapple pieces. Discard the pineapple and keep the Velvet Silhouette in the fridge until ready to serve. Serve it on the rocks, or as a martini, shaken in a cocktail shaker with ice.

Toasting at the Providence Art Club with the Velvet Silhouette.

 

The original Silhouette was mighty tasty, but a bit too strong for some of the senior art club members. Nonetheless, a favorite of mine. Here’s the recipe…
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2 oz. Eagle Rare 10-year bourbon
1 oz. Antica Formula sweet vermouth
1/2 oz. Campari
2 shakes Regan’s orange bitters

In a cocktail shaker with ice, stir the ingredients and then strain into a rocks glass with one large ice-cube.

Garnish with an orange twist.

Cheers!

Clam fritters, conch fritters, lobster fritters…I suppose you could fritter anything. But the first time I had them with mussels, I knew that I would never fritter my life away with any other!

It was a fall afternoon in Newport, Rhode Island, at the now-defunct Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I never heard of a mussel fritter before, but once I took a bite, there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. And that starts with a Rhode Island product called Drum Rock fritter mix. If you live in New England, you can find it in just about any seafood department at Whole Foods. If you live further away, you can check out their website (www.drumrockproducts.com) or try your luck with a local brand of fritter mix.

fritter ingredients

 

If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.

For the fritters:
1 lb. fritter mix
2 cups cooked mussel meats
1/2 cup mussel broth (saved from steaming mussels)
1/4 to 1/2 cup good quality beer (I use Sam Adams Boston Lager)
Avocado oil or lard for frying (I don’t use canola or vegetable oils)

 

Steam the mussel meats until they’re just cooked. Remove the mussel meats, and reserve 1/2 cup of the broth. Pulse the mussel meats in a food processor, but leave ’em chunky…or chop by hand.

Put the fritter mix in a large bowl. Add the mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again. (If you’ve got guests coming, you can prepare up to this part ahead of time, covering the bowl with a wet towel, and leaving it at room temperature.)

Using a thermometer, heat the oil in a deep pan to 350 degrees, and using a small spoon or scoop, drop the fritters in the hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain them on paper towels, and season with salt and pepper immediately. Serve right away!

 

IMG_3043

 

An easy, delicious dipping sauce:
1 cup mayonnaise
1/4 cup Ponzu sauce

The perfect dipping sauce for these mussel fritters is made from two ingredients: mayo and Ponzu sauce, a citrus-based soy sauce. Combine both ingredients in a bowl. Keep it in the fridge until you’re ready to use it.