Best The Torpedo Recipes

MOM'S DYNAMITE SANDWICHES

Steps:

• In a Dutch oven, cook beef over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain., Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally. Serve on buns.

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.

THE TORPEDO

Steps:

• Combine equal parts Voyant Chai Cream Liqueur and Jagermeister in cocktail shaker with ice.
• Shake well
• Strain into a shot glass.

TORPEDO BREAKFAST BURRITO

Steps:

• Scramble the eggs in a pan over stove.
• After the eggs are scrambled, add the ham and sausage and stir around and let cook for additional time.
• Warm the tortilla in the microwave for about 10 seconds.
• Put the eggs, ham and sausage in the tortilla and add the cheese to it.
• Fold the tortilla into a burrito and enjoy!

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%

RHODE ISLAND DYNAMITES

Steps:

• 1. Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir.
• 2. Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.

SPAMSATIONAL TORPEDO SUBS

Steps:

• In a medium bowl combine Spam, cheese, olives and eggs.
• In another small bowl combine mayonnaise, ketchup, mustard, and black pepper. Pour dressing over Spam mixture and stir until well combined.
• Place about 1/3 cup of Spam mixture into each hot dog bun. Wrap individually in foil.
• Bake at 350 for 15 minutes or until hot and cheese is melted.

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.

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.

GOLDEN SEMOLINA BREAD

Steps:

• Make the starter: In a medium bowl, whisk together durum flour and yeast; then whisk in water and stir until very smooth for 2 mins; scrape down the sides of the bowl and cover with clingwrap.
• Combine the 1/4 cup of durum flour and the 3/8 tsp of yeast, then whisk in the salt.
• Gently scoop it onto the sponge to completely cover it, cover with clingwrap and allow to ferment for 1-4 hours at room temp (up to 24hrs in the fridge, remove from fridge 1 hr before mixing the dough).
• Mix the bubbly starter together with flour mixture (covering the top of starter) using a wooden spoon until all flour is moistened.
• Knead the dough in the bowl until it comes together, then scrape it onto a surface floured with some of the remaining durum flour and knead for about 5 minutes.
• Add more reserved durum flour as needed to keep dough from sticking (use a bench scraper to scrape and gather the dough as you knead).
• The dough will be slightly tacky and cling slightly to your fingers; cover it with the inverted bowl and allow to rest for 20mins.
• Knead dough for another 5 mins until it is smooth and elastic, adding more reserved durum flour if necessary.
• It's ok if dough is still slightly tacky, but you should be able to form a ball and holds its shape.
• Let the dough rise in a lightly oiled bowl, covered with clingwrap, until doubled in bulk 1 1/2- 2 hours.
• Turn the dough out onto lightly floured counter and shape it into a torpedo-shaped loaf (or regular loaf), set it into a parchment-lined baking sheet.
• Cover it loosely with oiled clingwrap and let rise again until doubled in bulk (1 hr- 1 hr 15 mins); when the dough is ready to be baked, a fingertip-depression will very slowly fill inches.
• One hour before baking, preheat oven to 450F, with a cast-iron skillet or sheet pan on the floor of the oven.
• Make a few 1/4-1/2 inch deep slashes in the top of the dough with a sharp knife.
• Mist the dough with water and quickly set the baking pan on the hot stone/sheet pan; toss 1/2 cup of ice cubes into the pan beneath and immediately shut the oven door.
• Bake for 20mins, lower the temp to 400F and continue baking for another 10-20mins, until bread is golden brown (skewer inserted in the middle comes out clean or instant read thermometer read 208F).
• For crispier crust, lift the bread from the pan with a heavy pancake turner about halfway through baking and set into directly on the baking stone.
• When the bread is done, cool completely on wire racks.