Tag Archives: Rhode Island

East Greenwich Art Festival

Though we love our football and our food, we love our community, too. Oddly, you might not know that this Cowboys Papa and Eagles lovin’ Daughter-in-Law hail from Rhode Island (Texas family) and Philadelphia, PA- respectively… but here we are in ‘Lil Rhody and our families are gearing up to spend an amazing weekend at Festival Fete’s East Greenwich Art Festival on August 31 and September 1.

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from Festival Fete’s webpage

From the site, which you can find HERE:

Festival Fete creates a one-of-a-kind community art festival featuring 100+ contemporary American craft artisans, local “festive food,” strolling entertainment, live music, free children’s crafts, and a specially-designed community art project. Our mission is to offer a platform for local artists — of various mediums and levels — to show their work. In collaboration with community talent, volunteers and sponsors, we create profitable platforms that celebrate locally grown art, food and merriment.

The festival is from 10-5pm at New England Tech in East Greenwich RI.  Featuring over 140 Contemporary American Artisans, Festive Food, Live Music and Strolling Entertainment to (YES, Big Nazo will be there), this weekend is surely not an event to miss! Come out to the East Greenwich Art Festival to bid a lasting farewell to Summer!  Best part for all the families out there? It’s FREE!

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from Festival Fete’s webpage

Though Chelley (daugher-in-law) will be in Pennsylvania for a wedding, Carpenter in the Kitchen will be looking for submissions for you favorite foods and vendors to be featured in this Community section of the blog! Will you be heading to East Greenwich? Don’t forget to tell us about your plans in the comments, and don’t forget to follow Festival Fete’s Twitter updates HERE!

 

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All pictures and recipes are the property of Carpenter in the Kitchen© unless otherwise noted. When reproducing recipes, please share with a link and give written credit, or use your own words. No pictures can be reused without prior permission.

 

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You win some, you lose some…

Still in preseason mode, but getting closer to the decisions that need to be made.

Who will start, who will sit, and who wasted team funds as duds this year?

On the 15th, the Eagles showed up to play with a good showing from both Vick and Foles, but coach Kelly isn’t calling it (officially) yet. With a 14-9 win over the Panthers, we took to calabash-style cooking, and made some shrimp that are sure to please those off the field, even if on-the-field is disappointing.

On the 17th, however, the Cowboys lost their third preseason game to the Arizona Cardinals, 7-12. For this occasion, we went with local Phoenix favorite, chimichangas. They were a hit with us, too. We hope you enjoy the meal as much as we did… which we cooked Sunday as a family and enjoyed while watching prerecorded games (thanks DVR!).

Fried Shrimp Calabash-Style (a new Martinka recipe)

Before we begin, let’s explain calabash-style cooking: This style of cooking seafood, mostly flounder and shrimp, began in Calabash, NC- which is a small fishing town. Beck’s is one of the original restaurants to open with this style of cooking and serving, which started as a town tradition of people showing up at the docks to see what was caught and having a big meal right there. As the idea blossomed, the communal celebrations were eventually moved indoors and started restaurants. The actual style of cooking is very fresh seafood coated in cornmeal with a peppery sauce- soaked in buttermilk with added hot sauce for those brave enough. The food is then quickly and lightly fried and served with coleslaw. This is the Carolinas’ finest. Enjoy.

Prep: 10 min
Cook: 30 min
Servings: 10

You will need
1 c milk
1/2 c buttermilk
2# shrimp… preferably fresh. We used a bag of Berkley & Jensen frozen shrimp, which we thawed (~30 oz)
1/2 t hot sauce
2 c cornmeal
1/4 c canola oil

Pour buttermilk and hot sauce into a large bowl and place a handful of shrimp in to soak for 2-3 minutes. While soaking, pour oil into a frying pan and raise to high heat.

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In another bowl filled with your cornmeal, toss your soaked shrimp until completely coated. Then place shrimp into the heated oil and cook for about 2 minutes, until your shrimp are golden.

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Place your shrimp on a paper towel before serving.

Repeat the soaking, breading and frying process until all shrimp are used.

Serve with spicy mustard, coleslaw or as-is… they are too delicious to resist!

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Arizona’s Favorite Chimichangas

recipe used directly from Foodnetwork.com
Prep: 30 min
Cook: 30 min
Servings: 4

You will need

2 T unsalted butter
4 T vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 t chili powder
1/2 t ground cumin
1/4 t ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 T chopped fresh cilantro
2 1/2 c shredded rotisserie chicken
1/4 c sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 c shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving

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Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl.

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Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds.

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Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

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Brush a rimmed baking sheet with some of the butter-oil mixture.
Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
The MiffleSonPut the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip.

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The Carpenter and sons!

Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi’s Mexi-sauce:
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

 

PREP!

PREP!

 

Food that's sure to bring smiles to young and old!

Food that’s sure to bring smiles to young and old!

We hope you enjoy these delicious recipes and share in the joy of cooking with your whole family this season… which is almost officially starting! Are you ready for some football?!

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All pictures and recipes are the property of Carpenter in the Kitchen© unless otherwise noted. When reproducing recipes, please share with a link and give written credit, or use your own words. No pictures can be reused without prior permission.

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Filed under Cowboys 2013, Eagles 2013