Dinner 5: Rhode Island

Menu

N.Y. System Hot Wieners
Wimpy Skippy
Corn Fritters
Blackberry Slump

Justin's Review

For our next dinner we had food from Rhode Island. I really liked how small it was on the map and hoped it would have good food, too! We had special hot dogs that they make with beef on it, something called Wimpy Skippy, corn fritters and blackberry slump.

The beef sauce for the hot dogs smelled really gross and I thought it would be yucky to eat. I liked helping make the dough for the Wimpy Skippy and the blackberry slump, though. And stirring the corn into the corn fritters.

I didn't really like the food from Rhode Island. I did like the blackberry slump because it had blackberries and ice cream and dumplings. Everything else tasted too weird for me.

Recipes

N.Y. System Hot Wieners

(original recipes from Olneyville N.Y. System and Food Network)

2 tablespoons soybean oil
1 yellow onion, minced, divided
1 tablespoon chili powder
1 tablesppon paprika
1/4 teaspoon allspice
1/4 teaspoon curry
1/2 teaspoon dry mustard
1/2 teaspoon cinnamon
1/2 pound ground beef, 80/20
1/4 cup water
all-beef rope-style wieners
side-cut hot dog rolls
yellow mustard
celery salt

Heat soybean oil in a saucepan. Add half the onion and simmer until brown. Stir in the spices and crumble in the beef.

Add water and simmer, covered, for 1 hour, stirring occasionally. Mash with a potato masher for a finer consistency. If the sauce is too dry, add more oil.

In a medium saucepan, boil the wieners and steam the buns.

To serve, place the wieners in the buns, top with meat mixture, remaining onion and yellow mustard, and sprinkle with celery salt.

Wimpy Skippy

(original recipe from Just A Pinch)

10 ounces frozen, chopped spinach
1 stick of pepperoni, chopped into small pieces
1/2 cup shredded mozzarella soy cheese
garlic powder, to taste
black pepper, to taste
2 pounds pizza dough

Preheat the oven to 350 degrees.

Cook the spinach according to the package directions. Combine with pepperoni, soy cheese, garlic powder and black pepper.

Roll out the dough on a lightly floured surface and cut into 12 equal pieces. Place a scoop of the spinach mixture in the center of each piece.

Fold and seal the dough around the spinach mixture. Brush the dough with olive oil and place on a baking sheet.

Bake for 30 minutes, until golden brown.

Corn Fritters

(original recipe from allrecipes.com)

3 cups oil, for frying
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup soy milk
1 tablespoon shortening, melted
water, until desired consistency
1 1/2 cups corn kernels

Heat the oil in a heavy pot to 365 degrees.

In a medium bowl, sift together the flour, baking powder, salt and sugar. Set aside.

In a small bowl, combine the soy milk and shortening. Add the soy milk mixture to the flour mixture and stir to make a thick, smooth paste, adding water, as needed. Stir in the corn kernels.

Drop by spoonfuls into the hot oil and fry until golden. Drain on paper towels and serve.

Blackberry Slump

(original recipe from simplyrecipes.com)

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 tablespoons soy margarine

1/3 cup soy milk

4 cups fresh blackberries

1/2 cup sugar

1/4 teaspoon cinnamon

1 teaspoon lemon juice

1 teaspoon lemon zest

1/3 cup water

vanilla soy ice cream, for serving

In a medium sized bowl, whisk together the flour, baking powder, salt and sugar. Cut in the margarine until the mixture resembles a coarse meal, then add the milk and stir until just combined. Handling the dough as little as possible, form it into a ball. Set aside.

In a 2 quart saucepan, add the berries, sugar, cinnamon, lemon juice, lemon zest and water. Heat until boiling, stirring a few times so that the berries are well coated. Once the berry mixture is boiling, tear off chunks of the dough ball and drop onto the fruit, around the edges of the pot. Cover the pot and reduce the heat to a simmer. Cook for 25 minutes.

Serve with ice cream.