9:00 AM Sat, Sep 22, 2007 | Permalink
Gail Ciampa  Email
|
Rhode Island has its own verson of a sloppy Joe. It's called a Dynamite in Northern Rhode Island (a torpedo in other parts of the state) and it's perfect football food with beef and spices and rolls.
This recipe comes from the great granddaughter of the Woonsocket woman who is credited with making them as far back as the '20s.
ROSIE THIBEAULT’S FRENCH-CANADIAN DYNAMITE
3 pounds freshly ground beef (see Note 1)
1 large green pepper, diced, no seeds
1 large red pepper, diced, no seeds
2 medium onions, diced (or 1 Vidalia onion)
2 large vine-ripened tomatoes, diced
3 tablespoons butter to sauté (see Note 2)
1 cup water (1 1/2 cups if using 5 pounds of beef)
2 -3 small cans tomato paste (or your own sauce from fresh tomatoes)
1 teaspoon crushed red pepper seasoning
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
In a large saucepan, sauté diced peppers, onions and tomatoes in butter until soft. Add the water. Cook for a minute or two until the vegetables are blended. In same pot, add ground hamburger and cook until evenly browned and most of the water dissipates.
Using a ladle, spoon off grease from top of the meat. A little bit left is fine but you do not want a lot. Then, add the tomato paste or homemade sauce and seasonings. The consistency should not be too loose or mushy. Add just enough paste to coat the meat.
Sample the dynamite. You may want to add a bit more seasonings to desired taste. The dynamite will be stronger if left to mesh overnight, so keep this in mind when adding more seasonings.
The dynamite must sit in the fridge (covered, in the same pot) for a day so that all of the spices blend. It tastes much better when this step is taken. The dynamite can be reheated in the same pot on the stove or on the side burner of a grill. Serve on torpedo rolls (see note 3).
Note 1: You can use up to 5 pounds of meat without the need to double ingredients.
Note 2: We also used 3 tablespoons extra virgin olive oil or canola oil.
Note 3: Calise Bakery or Lil’ General Stores sell torpedo rolls.
The dynamite recipe can also be used as a topping on hot dogs.
Yield: Feeds a crowd.
Categories
New comments
New photos
Authors
New posts
Projo blogs
Archives
I have been searching of an old family recipe for Dynamites . My father and all his family are from Maine he married my mother and moved to Florida. I remember when we were children we would visit always the highlight of the trip was Aunt Marjies Dynamites. This recipe is close other than she had celery and meatballs. I think this is what I'm looking for ...Chris
Report Abuse
I had never even heard of Dynamites until the last couple of months, and I have lived in Rhode Island for over 25 years. And my mother was born in Woonsocket! I had dynamites for the first time yesterday. DELICIOUS!! The ones I tried were made with mushrooms and had no celery added. I added crushed red peppers, parmesean cheese, and extra-hot hot sauce. I had leftovers today and it was even better than it was yesterday. I am going to a birthday party in two weeks and Dynamites are on the menu. :)
Report Abuse