How about a menu of stuffies pizza and peanut butter brownies for your New England Patriots and Buffalo Bills game watching Saturday nights.
Buffalo wings are not welcome at this party.
But don’t forget the dip. Make up a trio to serve with chips and veggies.
Stuffies are a RI tradition
TR McGrath is a third-generation bakemaster. His Newport catering company, McGrath Clambakes, traces its history back to the 1960s. Five years ago he shared his stuffie recipe. It’s from the family recipe box.
“We literally make it the same way my grandfather did,” he said.
And you can, too.
Each one starts with a quahog, “the big boys,” as TR calls them. Shuck them and save the liquor. Cook up onion and chourico and you have some of the best stuffies you’ll ever taste.
Pizza for the big game
The pizza recipe comes from Venda Ravioli in Providence and was shared 20 years ago. They sell the dough there on Federal Hill or you can buy it at your favorite bakery or grocery store.
Something sweet for halftime
Pastiche Fine Desserts shared the recipe for this very special peanut butter and brownie combo back when it was on the menu.
The Backyard Food Company makes sauces, condiments and other treats and they are sold at grocery stores including Dave’s Fresh Marketplace, Whole Foods and Stop & Shop.
Stuffies
2 sticks butter
1 1⁄4 pounds diced onion
1 1⁄4 pounds ground chourico
1 quart quahog juice
1 quart chopped quahogs
1 pound bag herbed stuffing
2 dozen quahog shells
Hot sauce, for serving
Melt butter in a large fry pan over medium heat. Add onion and chourico. Cook until the onion is translucent and the chourico is crispy.
Add the quahog juice. This is the liquid, also known as liquor, you reserved from shucking the clams. Let it come to a slight boil.
Add the clams and cook just long enough that the clams are tender. Do not overcook.
Put heated mixture into a mixing bowl with the stuffing mix. Blend together.
Fill each shell with a few spoonfuls of the mixture.
Place shells on a large baking sheet. Bake in a 350 degree oven for 45 minutes. Optional: Serve with a bottle of hot sauce.
Makes 24 stuffies.
Venda Ravioli’s Famous Pizza
1 tablespoon Crisco
4 pounds pizza dough
32-ounce can San Marzano Italian peeled tomatoes
1 teaspoon salt
1 teaspoon oregano
1 teaspoon finely chopped garlic
1/2 cup extra-virgin olive oil
Pinch of freshly ground black pepper
2 pounds shredded mozzarella cheese
Prepare the dough: Coat a large sheet pan with Crisco. Place dough in center of pan, working it out to the outside edges of the pan. Dough should be about 1/2-inch thick, except for the border, which should be about 1-inch thick. Place sheet pan in refrigerator for 30 minutes.
Prepare the sauce: In a large bowl, place the tomatoes. With your hand (wear a disposable glove), break up the tomatoes to a pulp. Add salt, oregano, garlic, olive oil and pepper. Using a spoon, blend until all the ingredients are mixed well.
Assembly: Remove sheet pan from refrigerator. Pour sauce in center of dough and spread out, covering the entire pizza but leaving a half-inch border. Sprinkle mozzarella cheese generously over the entire pizza.
Place sheet pan in a preheated 400-degree oven and cook for 50 to 60 minutes.
Veggie Dip
Combine 1⁄2 cup mayonnaise, 2 cups sour cream and 1⁄2 cup Rhode Island Red Relish.
For a variation, blend 1⁄2 cup mayonnaise, 2 cups sour cream and 1⁄2 cup chopped Wholly Jalapeño.
Wholly Jalapeño Dip
Chop half a cup of Wholly Jalapeño and fold into a brick of cream cheese. Garnish with a spoonful of whole uncut jalapeños from the jar. Serve with mini toasts or pita chips.
Hummus with Rhode Island Red Hot Relish
It’s as easy as putting the hummus in a serving bowl and garnishing it with a nice portion of Rhode Island Red Hot Relish.You can mix it in, but the garnish achieves the same goal without changing the texture of the hummus. Serve with pita chips.
Pastiche’s Chocolate Peanut Butter Brownies
For the brownie base layer
2 1/2 ounces unsweetened chocolate
5 ounces unsalted butter
2/3 cup granulated sugar
1 cup brown sugar
3 large eggs
1 teaspoon vanilla
3/4 cup sifted all-purpose flour
1 teaspoon baking powder (scant)
1 pinch salt
4 to 8 ounces roasted jumbo peanuts
Preheat the oven to 325 degrees. Line a 9- by 9-inch baking pan with aluminum foil then butter the foil. Melt the butter and chocolate over a double-boiler, stir in the sugars and continue melting to dissolve the sugars. This mixture may look grainy, which is fine; it does not have to be completely smooth. Remove from the heat and let cool slightly; mixture should only be warm, not hot. Whisk in by hand the eggs and vanilla, then blend in the flour, baking powder and salt. Do not whip or overmix the batter!
Pour into the prepared pan and sprinkle the top of the batter with the peanuts, which should be left whole. Bake for approximately 30 minutes, rotating the pan halfway though the cooking time to insure even baking. A cake tester or toothpick will appear clean when inserted into the center. Baking times will vary depending on your oven so some experimentation is advised. Keep an eye on the brownies throughout the baking time.
On a rack, cool the pan to room temperature and invert to gently remove the foil. If the outside edges are overdone, trim them with a serrated knife. Finally, cover with plastic wrap and place into the refrigerator until cool.
Peanut Butter Topping
2/3 cup peanut butter
2 1/2 ounces unsalted butter
1/3 cup confectioners sugar
Using an electric mixer, cream the butter and sugar until smooth, then mix in the peanut butter. The mixture should be smooth and spreadable. Spread evenly over the top of the brownies, then chill until set enough to be able to finish with the ganache layer.
Chocolate Ganache Topping
3 ounces semi-sweet chocolate
3 ounces heavy cream
3/4 ounce unsalted butter
Do not boil it and remove from the heat. Add the butter and chopped chocolate. Whisk until smooth. Refrigerate, stirring occasionally until mixture thickens to a spreadable consistency. As you stir the ganache, do not overwork it or it will break. If it gets too cold and thickens, you can gently reheat it over a double boiler and re-chill.
Spread the ganache over the peanut butter almost like frosting. Place the brownies back into the refrigerator until just set enough to cut into desired sizes.
You can finish them with chopped roasted peanuts.
The brownies are best served at close to room temperature.
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