We are proud to announce the two Rhody winning recipes -- Autocrat Tiramisu by Anna Labate and Lobster Stuffed Deviled Egg by Michael Saxer!! Delicious, farm fresh ingredients, summer time memories..are just a few ways to describe the over 30 Rhody Recipes submitted. All making your mouth water and the decision oh so difficult. However, we want to thank all of our contestants for sharing their memories and recipes with us and thank you, our “Proud Rhody’s” for helping us celebrate 20 years of “great taste”!

RHODY RECIPE WINNER #1
Autocrat Tiramisu
By Anna Labate

Ingredients:
3 oz packages lady fingers
4 oz mascarpone cheese
1/2 c. heavy cream
1/2 c Autocrat coffee milk syrup

Directions:
Pull apart the lady fingers and set aside. In a large mixing bowl beat
together the mascarpone and the coffee milk syrup. Then add the heavy
cream, being careful not to over whip. The mixture should have a light and
airy consistency.

Spread some of the mouse mixture generously over one lady finger and top
with a second lady finger to make a sandwich. Repeat until all lady
fingers are used.

Refrigerate until ready to serve.

Why Recipe Is Special: "I just moved to RI in April, after dating my
fiancé long-distance. One of the things he likes to do is go through this
old book about real Rhode Islanders and I was interested in the coffee
syrup, which I had never heard of before. He like coffee milk shakes and I
thought, let me try to come up with some kind of a dessert using coffee
syrup."

RHODY RECIPE WINNER #2
Lobster-Stuffed Deviled Eggs
By Michael Saxer who recently a published book “"Cooking with a Private Chef - New Orleans to Newport"

PERFECTLY HARD-BOILED EGGS
8 fresh brown eggs
Yield: 8 hard-boiled eggs

LOBSTER SALAD
2 1 1/4 lb. live lobsters (8 1/4 oz. lobster meat)
1/4 teaspoon lemon zest
Pinch of kosher salt, or to taste
Pinch of pepper, or to taste
2 tablespoons mayonnaise
3/4 teaspoon lemon juice
1/2 teaspoon chopped parsley
Yield: 1 1/4 cups

ASSEMBLY
Mâche for garnish

PERFECTLY HARD-BOILED EGGS
Very lightly drop the eggs on a hard surface, creating a tiny hairline crack in the shell of each egg. Listen for the sound of the "crack" when you gently drop the eggs. This step allows the eggs to be easily peeled once cooked. Avoid the temptation to make larger cracks in the shells, as this will only cause seepage during the cooking process.

Place the cracked eggs in a saucepan just large enough to accommodate. Add enough cold water to the saucepan to cover by 1 inch and bring to a boil over medium heat; you do not want the eggs to come to a boil too quickly. Boil for exactly 1 minute. Turn off the heat and turn the eggs over, centering the yolks. Let stand for 15 minutes. Drain the eggs and rinse with cold water until cool to stop the cooking process.

Immediately peel the eggs by very gently rolling the eggs on a hard surface to crack the shells. Once you get beyond the thin membrane below the shell, it is a snap.

LOBSTER SALAD
Heat a steamer until hot and steaming. Remove any rubber bands from the lobsters and place the lobsters in the steamer. Steam, covered, for 12 minutes. Remove the lobsters to a platter to cool.

Remove the meat from the claws and knuckles. Cut the tails lengthwise into halves and remove the veins. Remove the meat from the tails and cut all the lobster meat into large chunks. Combine the lobster meat, lemon zest, a pinch of salt and a pinch of pepper in a food processor and process with three or four short pulses.

Combine the lobster meat mixture, mayonnaise, lemon juice and parsley in a bowl and mix well. Season to taste with salt and pepper.

ASSEMBLY
Prepare the eggs and lobster salad. Slice each egg lengthwise into halves and remove the yolks. Mound the lobster salad evenly in the egg white halves. Arrange the stuffed eggs on a platter lined with mâche.

Makes 16 halves

Why Recipe Is Special: “Re-create a traditional deviled egg in a completely different way. These have always proven to be popular and never seem to last very long.”

Newport Quahog Linguine
By Dave Fitton

Serves 2

12 quahogs, medium to large, raw, coarsely chopped.
3/4 cup quahog juice (Strain if sandy).
Olive oil, extra virgin, to cover bottom of pan.
4 cloves garlic, finely chopped.
1 Tbsp flour (thickener - add more if needed).
1/4 cup dry white wine.
2 Tbsp capers.
2 Tbsp anchovies, finely chopped (optional ingredient).
2 Tbsp black olives, finely chopped (or tapenade).
1 Tbsp oregano (fresh, finely chopped).
8 ounces linguine (1/2 package), broken in half.
1/4 cup parmesan cheese, freshly grated.
2 Tbsp parsley (fresh, finely chopped).

PROCEDURE:

Bring 3 quarts of water to boil in large pot, then add linguini and boil
for 10 minutes or until pasta is al dente, stirring occasionally to
separate strands. While pasta is cooking, prepare sauce:

Sauté garlic on low heat for 1 minute in olive oil in large frying pan,
then stir in flour.

Add quahog juice, wine, capers, anchovies and olives; cook 2 minutes on
low heat, stirring frequently.

Add more flour if needed for thickening. Add quahogs and cook 3- 4
minutes on low heat, stirring frequently. After 1-2 minutes, add oregano.
Do not overcook or quahogs will become tough.

Drain pasta and place it in frying pan. Stir to mix sauce with pasta.

Serve with parmesan cheese and parsley sprinkled on top.

Why Recipe Is Special: "It is richer and more flavorful than
conventional clam spaghetti."

Aquidneck Lobster Mac & Cheese
By Deb

1 pound farfalle
2 1 1 /2 pound lobsters boiled and cleaned, with meat chopped ,(save
the shells)
1 small onion diced
1 clove garlic chopped
1 shallot chopped
2 cups milk
4 tbsp flour and 4 tbsp butter
1 1/2 pounds Cabot sharp cheddar cheese grated
1/2 pound cabot pepper jack cheese grated
1/2 cup parmesan reggiano cheese grated
1/4 cup crushed potato chips
preheat oven to 350 degrees f.
in large pot cook pasta until done, drain and set aside .
cook the onion in 2 tbsp butter till translucent, then set aside, add the
milk , shallots and garlic and lobster shells and heat to boiling, reduce
the heat and cook for 20 minutes. meanwhile make a roux out to the flour and butter . cook until it
thickens and turns golden brown. set aside. Strain the stock and return it
to the pan . add the cheeses and stir to combine . add the roux . this
will thicken it. then add the onions and the lobster. . combine with the
pasta and put in baking dish .. cover with crushed chips put in oven for 10
to 15 minutes till bubbly.. and slightly browned..

Why Recipe Is Special: "I love this recipe because it reminds me of
summers in Newport . I also love this because all of my family can be in
the kitchen cooking a different piece of this , then we combine it and
enjoy in just a few minutes..."

Dynamites
By Annette Begin

Green Bell Peppers
Onions
Hamburg
Red Pepper Flakes
Ragu Spaghetti Sauce
Salt n Pepper to taste
Dynamite Rolls

Why Recipe Is Special: "Because only a true Rhode Islander knows what
your talking about when you mention Dynamites"