Valley Breeze

The Valley Breeze Woonsocket North Smithfield 11-21-2019

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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Page 27 of 47

4 AT HOME NOVEMBER 21-27, 2019 | VALLEY BREEZE LIVING EDITION Spice up Thanksgiving stuffing with Portuguese chourico GLOCESTER – "This Portuguese Thanksgiving stuffing is a way to bring my heritage into a totally American holiday," said Patrick Perry while sitting at his desk in his Allstate Doura Agency office on Main Street in Chepachet. Patrick calls the little com- munity he works in very friendly and he likens the office to Floyd's Barber Shop from Mayberry RFD. "We (he and his boss Joe Doura) spend a lot of time here (at work), and we try to make it a comfortable place to do business, or just stop in to say hello," he shared. Patrick grew up in Newport, with about 500 relatives between the three islands, he said. "I was known as Manny's son, like I didn't have a name," he said with a twinkle. After beginning a career in the military, reaching the highest level of ROTC, he soon discovered that he really didn't want to advance and have to take orders. That's when he went into business instead. Customer service is his specialty after working in a vending business for years and later going to a graphic design school for kitchen design. "I like problem solving, not retail," Patrick said. Today, as a licensed sales professional for Allstate, he enjoys working with customers hands-on. "There's so much automa- tion today but some people still need more hands-on," Patrick said. And you can tell he really enjoys making that personal connection. Patrick's grandmother, Mary Agnes, on his mom's The Recipe Box RHONDA HANSON PATRICK PERRY, of Coventry, shares his Thanksgiving tips and a recipe for Portuguese Chourico Stuffing. Portuguese Thanksgiving Chourico Stuffing Ingredients: 1 bunch celery 1 large red onion, chopped 1 stick butter 1 lb. ground chourico 6-7 cups turkey or chicken stock (if using bouillon cubes watch the added salt) 36-oz. bread cubes, lightly seasoned such as herb or plain 1 tbsp. Bell's Seasoning 1/2 tbsp. black pepper 1/4 tsp. Kosher salt 1/2 tsp. smoked paprika Directions: Over low heat, saute chopped celery and onion with the butter. Halfway through add the chourico and finish reducing down, about 10-15 minutes while stirring. Add the stock and bring to a boil (do not add all at once, reserve a cup or two aside and depending on the type of bread used, you may need to add this for desired consistency). Turn off the heat and add in bread cubes, stirring until everything is mixed well and broth is absorbed. Place in a baking pan, top with a little butter and lightly toast under broiler before serving. Note: Chourico is made from the same good meats as linguica, but chou- rico (pronounced shoor-reese) has a heartier spiced flavor. The main dif- ference is chourico is a hot sausage and linguica is mild. Also, two-day old Italian bakery bread works well for this stuffing, or Pepperidge Farm brand, lightly seasoned. side was a personal assistant to Jackie "O" ( Jacqueline Kennedy Onassis), he told me. He got to hang out at Hammersmith Farm as a young child, in the servant quarters, he said. "My grandma See STUFFING, Page 11 Dining Guide Please Please Please Support Support Support these Local these Local these Local Advertisers Advertisers Advertisers 46 Putnam Pike, Johnston, RI 401-231-8111 web: email: © SPECIALS OF THE WEEK $ 3 Miller Lt. Bottle $ 5 16 oz. Foolproof Grotto IPA $ 16 Bottle of CSM Riesling $ 7 Cinnamon Apple Cider Mimosas Veal Parmigiana • $ 14.95 Tenderized veal cutlets smothered in our famous sauce and mozzarella cheese and baked to perfection. Served with choice of pasta, spinach, mixed veggies, or fries and a cup of soup OR small salad. Chicken Marsala • $ 15.95 Tenderized chicken cutlets sautéed in a creamy Marsala mushroom sauce. Served over a plate of fresh fettuccine. Served with choice of soup or a small salad. Shrimp Di Napoli • $ 15.95 Fettucine noodles sautéed in a basil garlic cream sauce with shrimp and tomato. Served with a cup of soup OR small salad. Thanksgiving Sandwich • $ 10.95 Fresh sliced turkey breast, cranberry sauce, stuffing, mayonnaise and cheddar cheese toasted on a torpedo roll. Prosciutto and Sharp Provolone Sandwich • $ 10.95 Prosciutto di parma and sharp provolone with sliced tomatoes and oil and vinegar served on a ciabatta roll with your choice of soup or fries. Steak Sandwich • $ 11.00 Extra lean shaved steak grilled with onions mushrooms and cheese. Stuffed Quahogs • $ 5.95 Two gourmet stuffed clams served with lemon and Tabasco. Snail Salad • $ 14.95 Fresh cooked snails sliced thin, marinated in olive oil, minced garlic, fresh lemon juice and Italian parsley. DRINK SPECIALS Sundays! $2 Draft Specials $2 Off a small $4 Off a Large Pizza at the Bar Only! 900 Victory Highway, Suite 3, North Smithfield, RI Hours: Monday-Thursday 11:30 a.m. - 10 p.m. Friday 11:30 a.m. - 11 p.m. • Saturday 11:30 a.m. - 11 p.m. Sunday 12:30 p.m. - 10 p.m. Steakhouse • Sushi Bar • Lounge View our menu at 401-597-0885 Try our new Drinks & Sushi Rol $ 10 00 OFF with purchase of $65 or more With this coupon before tax. Not valid with any other offers. One coupon per purchase. Expires December 22, 2019. 900 Victory Hwy., North Smithfield Gift Certificates Always Available CLOSED ON THANKSGIVING

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