The Torpedo Recipes
DYNAMITE
A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.
Provided by PUKEANOPOLIS
Categories Main Dish Recipes Sandwich Recipes Sloppy Joe Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
- Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 80.7 g, Cholesterol 69 mg, Fat 20.5 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.9 g, Sodium 1160.3 mg, Sugar 12.1 g
PORTUGUESE TORPEDO MEAT
I am of Portuguese descent. One of the ethnic foods for the Portuguese is "chourice or linguica." It is a spicy sausage that if wonderful fried, scrambled with eggs or used in the next recipe! It's hard to find, but can be ordered online @ www.linguica.com or Gaspars.com.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in pan and cook for 1 hour, stirring occasionally.
- Add warm water if necessary to prevent sticking.
- Serve on rolls of your choice.
Nutrition Facts : Calories 563, Fat 33.4, SaturatedFat 13, Cholesterol 153.2, Sodium 946.1, Carbohydrate 16.5, Fiber 3.5, Sugar 7.7, Protein 48.1
ONION GRATIN RECIPE
This simple, savory onion gratin contains Italian red torpedo onions which are meltingly sweet when baked. A crisp breadcrumb crust gives just the right savory hint for a recipe that's excellent in early fall.
Provided by Jenny McGruther
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Melt the butter in a cast iron skillet over a medium flame until it begins to foam, toss the sliced onions into the hot fat and fry them, stirring frequently, until they release their fragrance and become tender and translucent.
- Preheat the oven to 425 degrees Fahrenheit.
- While the oven preheats, reduce the heat to medium-low, pour two cups cream into the skillet over the onions and simmer them together until cream thickens and is reduced by half, about fifteen minutes.
- In a separate bowl, stir two cups whole grain sourdough bread crumbs with two tablespoons minced fresh thyme and one-quarter cup minced Italian flat-leaf parsley. Season the mixture of breadcrumbs and herbs with unrefined sea salt as it suits you.
- Remove the onions and cream from the heat. Top them with seasoned breadcrumbs and one-half cup grated pecorino romano cheese.
- Place the onion gratin in an oven preheated to 425 degrees Fahrenheit and bake for twenty to twenty-five minutes or until the season breadcrumbs and cheese form a nice golden crust and the cream begins to bubble.
- All the onion gratin to rest for about five minutes before serving.
Nutrition Facts : Calories 450 kcal, Carbohydrate 36 g, Protein 9 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 101 mg, Sodium 613 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
THE TORPEDO
Make and share this The Torpedo recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Combine equal parts Voyant Chai Cream Liqueur and Jagermeister in cocktail shaker with ice.
- Shake well
- Strain into a shot glass.
POLPETTE (TORPEDO SHAPED MEATBALLS)
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Beef Cheese Pork Appetizer Kid-Friendly Quick & Easy Dinner Veal Pan-Fry Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 12 (antipasto) with remaining meat mixture for sunday ragù
Number Of Ingredients 10
Steps:
- Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.
- Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù .
- Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.
PORTUGUESE TORPEDO MEAT
I am of Portuguese descent. One of the ethnic foods for the Portuguese is "chourice or linguica." It is a spicy sausage that if wonderful fried, scrambled with eggs or used in the next recipe! It's hard to find, but can be ordered online @ www.linguica.com or Gaspars.com.
Provided by star pooley
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Place all ingredients in pan and cook for 1 hour, stirring occasionally.
- 2. Add warm water if necessary to prevent sticking.
- 3. Serve on rolls of your choice.
TORPEDO'S
Categories Sandwich Beef Sauté Super Bowl Quick & Easy Healthy
Yield enough for 8 or more
Number Of Ingredients 18
Steps:
- In a dutch oven cook peppers and onions in a dry pan for 10 min or until sweated, add meat gradually, salt and pepper to taste, then the spices and the bottle of chili sauce, 1/4 cup of water simmer until done
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- Moisten your countertop with a damp towel. (This keeps the foil and sausage roll from sliding.) Lay a 3-foot sheet of aluminum foil on the counter, narrow end towards you, with 3 inches hanging over the edge.
- Place the breakfast sausage on the foil and pat it into a 12-inch square, leaving a 2-inch border on each side of the foil. (The narrow end should face you.)
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- Lifting the edge of the foil closest to you and pulling it away from your body, start rolling the breakfast sausage rectangle around the Polish sausage.
- Spread the minced hot links over the remaining breakfast sausage, leaving a 1-inch border at each edge.
- Continue rolling the sausage, lifting the foil and pulling it away from you. You should wind up with a compact log. Pat the log to even it out. Refrigerate the foil-wrapped log to firm it up while you make the bacon lattice.
- Build the bacon weave. Moisten your countertop or workspace with a damp towel. Lay a 15-inch rectangle of parchment paper, plastic wrap, or heavy-duty foil on the dampened workspace and smooth it out.
- Fold back the even-numbered strips of bacon (2, 4, 6, and 8) and lay a 9th strip of bacon snugly against the folds (perpendicular to the first 8 slices).
- Gently unwrap the chilled sausage roll and place it in the center of the bacon square—it (and its lengthwise seam) should run parallel to the edge of your counter.
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