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Charleston Wine + Food Festival Lambs + Clams Contest: Ground Lamb and Clams

by David Dadekian January 15, 2013
written by David Dadekian
Border Springs Farm ground lamb and Olde Salt Clams

Border Springs Farm ground lamb and Olde Salt Clams

Here is my final recipe in the  BB&T Charleston Wine + Food Festival Lambs + Clams Original Recipe Contest. The other three entries utilized either Border Springs Farm lamb or shellfish, either Rappahannock River Oysters or Olde Salt Clams. This time out we were gifted with both lamb and shellfish, more specifically ground lamb and Olde Salt clams. There are a number of dishes I could’ve made with either ingredient, perhaps an Armenian dish like kibbe or kufta, then maybe a clamcake or other Rhode Island specialty. Then for some reason the word clambball rolled into my head.

That’s not a typo. I thought, let’s make clambballs. Why not? It’s for a contest that I haven’t won an entry yet—and now for something completely different. I steamed the clams over a can of Guinness, just enough to open them and release their liquid, leaving me with a stout/clam “broth” that I used to make a gravy with the fat left after sautéing the clambballs. Add some mashed potatoes, a side of kale and another Guinness for drinking and we’re back to an Irish feeling dish. Oh, and the clambballs were delicious, if I do say so myself. Sláinte!

The recipe is below after a trio of process photos. Thank you to the BB&T Charleston Wine + Food Festival, Borders Springs Farm and Rappahannock Oysters for four fun contest and some great ingredients. Please visit the BB&T Charleston Wine + Food Festival Facebook page, click on the “Vote” tab and vote for me in this contest. Thank you.

Pot of Guinness

Pot of Guinness

Clambball mixture

Clambball mixture

Clambballs sautéing

Clambballs sautéing

[amd-zlrecipe-recipe:9]

Also check out the other seven sites in the contest:

  • Lynda Balslev’s Taste Food Blog
  • Peter Barrett’s A Cook Blog
  • Olga Berman’s Mango Tomato
  • Gwen Pratesi’s Bunkycooks
  • Heather Scholten’s Farmgirl Gourmet
  • Cecilia Stoute’s One Vanilla Bean
  • Vivek Surti’s Vivek’s Epicurean Adventures
January 15, 2013 0 comment
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chefs & restaurantsfarmsnews

News Bites: Aquidneck Honey, Easy Entertaining and Thee Red Fez

by David Dadekian January 7, 2012
written by David Dadekian

Aquidneck Honey

Aquidneck Honey, supplier of pure, raw, local, chemical-free honey, launched an online storefront over the holidays. In addition to some of the best honey I’ve tasted delivered in 1 pound and large quart containers, Aquidneck Honey sells cut honey comb, a number lip balms in assorted flavors and honey straws, which are an excellent treat. Aquidneck Honey also makes up gift baskets with an assortment of their products and other local goods. For a limited time when you make a purchase totalling $50 or more and enter the promo code “hat” you will receive a free Aquidneck Honey baseball cap. If you can’t buy direct from Jeff the Bee Man at several farmers markets and local supermarkets, you can still get your Aquidneck Honey fix at http://aquidneckhoney.com/store.html

Easy Entertaining Inc.

Easy Entertaining Inc., a full-service catering company dedicated to preparing local and fresh food, is launching a Grab and Go Lunch service from their new location inside the Hope Artiste Village at 1005 Main Street in Pawtucket (home to the Pawtucket / Wintertime Farmers’ Market). Take out lunch will be prepared Wednesday through Friday from 10 a.m. – 2:30 p.m. each week and the menu will change weekly. To sign up for a weekly emailed menu, email info@easyentertainingri.com and ask to be added to their weekly lunch menu distribution. For this upcoming first week the offerings include: Roasted Root Vegetable Soup ($3.95), Baffoni Chicken & Rice Soup ($4.95), The Locavore’s Garden salad ($4.95) and The California Skinny Chicken Salad ($6.95). You can view their menu here on Eat Drink RI.

Thee Red Fez

On Friday evening, January 6, Thee Red Fez on Peck St. in Providence turned over their kitchen to James Mark, one of the cooks at Nick’s on Broadway and formerly a cook at Fez and Momofuku Ko in New York, for a late night menu that had been hyped during the days leading up to it with Twitter hashtags of #fezlatenite, #americaisethnic and #DumplingHaus. As you can see from the menu below Mark, along with Fez cook Tim Shulga, prepared a number of dumplings as well as bao, steamed buns that the much-lauded Momofuku Chef David Chang made into one of the hottest food items in New York a few years back. To say Mark nailed it would be an understatement. Everything on the menu was very well done with the standouts for me being the natang dumplings and the two buns.

Not to get all misty, but things like this is why food in our area is leaps and bounds ahead of other U.S. regions. We have talented chefs who make creative, interesting—let’s just say delicious—food, and a population who is willing to support it. Thee Fez sold out of all the late night menu items last night and Mark is doing it again tonight. Plus he told me he’ll be serving ramen this evening as well. If you like great eats and you think you have to go to New York or San Francisco for them, you’re wrong. Get yourself over to Thee Red Fez tonight. A special thanks should be given to Thee Red Fez owner Chef Ed Reposa for aiding and abetting Mark’s menu.

Thee Red Fez late nite menu from guest crook James E. Mark

January 7, 2012 0 comment
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