Torpedoes Recipe 455

THE CLASSIC RHODE ISLAND GRINDER

Steps:

• Brush the inside of the torpedo roll with generous amount olive oil and a drizzle of red wine vinegar.
• On one side of the roll, place a single layer of thin sliced onions, then a layer of tomato slices.
• Add as much lettuce/greens as desired.
• Continue to place layers of Italian meats and cheese on the roll.
• Top the filled side of the torpedo roll with the other side of the roll.
• Press firmly together and slice in half at an angle.
• NOTE: In R.I. the sandwich is left open and placed under a broiler or in the oven until the cheese melts. Remove and put top of roll back on and cut in half.

TOASTY TUNA TORPEDOES

Steps:

• Combine the tuna, cheese, pickle and onion in a bowl and stir.
• Add the mustard and salad dressing.
• Open the hot dog buns and stuff with the tuna mixture.
• Wrap in foil.
• Bake in a 350 degree oven for 15 minutes.
• Cool each sandwich slightly before unwrapping.

RHODE ISLAND DYNAMITES

Steps:

• In a very large stockpot over medium-high heat, brown the ground beef, stirring often.
• Add the chopped green and red peppers, onions, and garlic; mix well.
• When the vegetables begin to soften, add the tomato sauce, bay leaves, parsley, hot pepper flakes, salt, black pepper, and Italian seasoning.
• Cover and simmer, stirring occasionally, for 2-3 hours.

TORPEDOES RECIPE - (4.5/5)

Steps:

• In a large mixing bowl, combine the masa, flour, and the 1 teaspoon salt, teat with an electric mixer on low to medium speed, gradually adding the warm water, until mixture forms a soft dough. Cover with a moist towel; let rest for 30 minutes. For filling, in a medium skillet, heat the 1 tablespoon oil over medium heat. Add chorizo and cook until brown, using a wooden spoon to break up meat as it cooks; drain off fat. Add the cooked potatoes to the cooked chorizo. Using a potato masher, crush potatoes and chorizo to form a thick mixture. Season to taste with additional salt. Remove from heat; let cool. Using clean hands, shape dough into balls the size of golf balls. Using your thumb, make an indentation in the center of each masa ball; flatten each ball slightly. Place 1 tablespoon of the filling in each indentation; wrap the dough edges around the filling and shape into a cigar or torpedo shape. Press to seal ends of torpedoes. In a large skillet, heat the 1 cup oil over medium heat. Add the torpedoes to hot oil; fry the torpedoes until golden brown. Drain on paper towels. Sprinkle torpedoes with salt. Serve with Uncooked Tomatillo Salsa or purchased salsa and, if desired, garnish with fresh cilantro sprigs. UNCOOKED TOMATILLO SALSA Prep: 15 minutes 10 tomatillos, husked, rinsed, and quartered 2 fresh jalapeno chile peppers, stemmed and halved 1/4 of a small white onion 1 clove garlic, peeled 1/2 of a bunch fresh cilantro Salt ln a blender, combine tomatillos, chile peppers, onion, and garlic. Cover and blend until mixture is almost smooth. Add cilantro to tomatillo mixture. Cover and blend until smooth. Season to taste with salt

PORTUGUESE TORPEDO MEAT

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.

POTATO, CHEDDAR, AND CHIVE TORPEDOES

Steps:

• Prepare the potatoes in advance, allowing time for the potatoes and the cooking water to cool to lukewarm. Set these aside until needed. Pull the measured amount of barm out of the refrigerator 1 hour before making the bread to take off the chill.
• With a large metal spoon, stir together the barm, half of the flour, the yeast, cooked potatoes, and 1/2 cup of the potato water in a 4-quart bowl (or in the bowl of an electric mixer using the paddle attachment). Let this sit uncovered for 30 minutes.
• Add the rest of the flour and the salt and mix together until the ingredients form a ball, adding as much as you need of the remaining water.
• Sprinkle flour on the counter, transfer the dough to the counter, and knead the dough for about 6 minutes (or mix on medium-low speed with the dough hook). Add flour or water if needed. Add the chives and continue kneading (or mixing) until they are evenly distributed, about 2 minutes. (In the mixer, the dough should clear the sides of the bowl as well as the bottom of the bowl.) The dough should pass the windowpane test (page 58), be very tacky but not sticky, and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for about 90 minutes, or until the dough doubles in size.
• Transfer the dough to the counter and cut it into 2 equal pieces. Press each piece into the shape of a rectangle approximately 6 inches wide by 8 inches long. Lay 3 slices of cheese on each rectangle, covering the surface but leaving a 1/2-inch border uncovered around the edges. Tightly roll up the dough, from bottom to top, jelly-roll style, creating a spiral with the cheese. Seal the ends of the rolled dough, which should look like a log, into points by rolling them more forcefully with your hands. This will give the dough a torpedo look, plump in the center and tapered at the ends. As you roll down on the ends, be sure to squeeze out all trapped air pockets to avoid separation of the layers. Seal the bottom seam closed with the edge of your hand, as shown on page 81.
• Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, then dust the parchment with cornmeal or semolina flour. Lay the 2 loaves across the width of the pan, mist the tops lightly with spray oil, and cover them loosely with plastic wrap or a towel.
• Proof at room temperature for approximately 1 hour, or until the dough nearly doubles in size.
• Prepare the oven for hearth baking page 91-94, making sure to have an empty steam pan in place. Preheat the oven to 500°F. Score the top of each loaf with 2 diagonal slashes as shown on page 90, making sure to cut through to the first layer of cheese.
• Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and very gently transfer the loaves, with or without parchment, to the peel or pan. Slide the loaves onto the baking stone or bake the loaves directly on the pan. Pour 1 cup hot water into the steam pan and shut the door. After 30 seconds, spray the oven walls with water and close the door again. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 450°F and bake for 35 to 40 minutes. After 15 minutes, rotate the loaves 180 degrees, if necessary, for even baking. The loaves should register 200°F in the center, be nicely browned all over, and sound hollow when thumped on the bottom. The cheese will bubble out of the cuts, crisp up, and also brown.
• Transfer the finished loaves to a rack and cool for at least 45 minutes before slicing or serving.
• Enriched, standard dough; indirect method; mixed leavening method
• 1 hour to prepare potatoes and de-chill barm; 45 minutes mixing; 3 hours fermentation, shaping, and proofing; 35 to 4o minutes baking.
• These are mixed-method (wild yeast spiked with commercial yeast) bâtards. They pucker open with a grigne of crispy Cheddar cheese, followed by a beautiful soft cheese spiral highlighted with bits of green chives. Notice that the bread is made with a wet-sponge starter (the barm), but it can also be made with a firm starter, in which case you will need about 1/2 cup more water or potato water. The potato water, by the way, adds minerals and dissolved potato starch and sugars that greatly enhance the flavor and soften the dough.
• Potato, Cheddar, and Chive Torpedoes %
• Potatoes: 44.4%
• Potato water (approx.): 33.3%
• Barm: 58.3%
• Bread flour: 100%
• Instant yeast: 1.2%
• Salt: 2.8%
• Chives: 5.6%
• Cheese: 22.2%
• Total: 267.8%