Over the years, many restaurants in downtown Providence have shared their recipes for The Journal’s Chef’s Secret article.
Seems like a good time to share a few of those recipes here. One is for the signature Knucklehead’s Chili at Blake’s Tavern which is always on the menu. One is for lasagna from Trinity Brewhouse which is not on the current menu. Both were shared in 2003. The third is for a casserole of thinly sliced potatoes, tossed with cheddar cheese and jalapeño peppers from Fleming’s Prime Steakhouse & Wine Bar. They too are always a side of the menu.
Blake’s Tavern Knucklehead Chilli
• 1¼ lb ground beef
• 1¼ pounds flank steak
• 5 teaspoons chili powder, separated
• 2 teaspoons cayenne pepper, separated
• 1 teaspoon crushed red pepper, separated
• 2 teaspoons Cajun seasoning, separated
• 1 teaspoon paprika, separated
• 3 teaspoons of cumin, separated
• Salt and pepper to taste
• 4 ounces smoked barbecue sauce of your choice
• 3 peppers, diced
• 1 onion, diced
• 3 ounces of tomato paste
• ¼ cup beef broth (make with cube according to package)
• ¼ cup of honey
• 12 ounces of crushed tomatoes
• 12 ounces whole ground tomatoes
• 12 ounces of kidney beans
Cook the ground beef in a skillet. Drain the fat and reserve the meat.
Preheat the oven to 350 degrees.
Season the flank steak with a mixture of 1 teaspoon chili powder, ½ teaspoon cayenne pepper, ¼ teaspoon crushed red pepper, ½ teaspoon Cajun seasoning, ½ teaspoon paprika and 1 teaspoon of cumin, salt and pepper to taste, and barbecue sauce. Bake in a baking dish for about an hour, until the temperature of the meat is around 155 degrees. Cut into cubes and set aside.
In a pot, combine peppers, onions, tomato paste, broth, honey, 4 tsp chili powder, 1½ tsp cayenne pepper, ¾ tsp crushed red pepper, 1½ teaspoon Cajun seasoning, ½ teaspoon paprika and 2 teaspoons cumin.
Simmer over low heat until the peppers and onions are tender. Then add the crushed tomatoes and whole crushed tomatoes. Let simmer for 45 minutes. Add ground beef and cooked flank steak to pot.
Simmer over low heat for one hour.
Drain the can of red beans and add the beans to cook at the end for 10 minutes.
Makes 20 servings.
Leftovers can be frozen.
TRINITY BREWERY LASAGNA
1 pound dry lasagna noodles
8 ounces ground pork
8 ounces ground beef
4 cups marinara sauce (optional)
16 ounces shredded mozzarella
8 ounces of ricotta
4 ounces of grated parmesan
1/2 egg, lightly beaten
2 portobello mushroom caps
6 ounces of spinach, washed and stemmed
7 garlic cloves
1/2 medium Spanish onion, finely diced
1 teaspoon basil
1 teaspoon of oregano
1/2 teaspoon of thyme
2 tablespoons olive oil
Salt and pepper
Preheat the oven to 400 degrees.
Sweat the onions and garlic in olive oil over low heat, about 4 minutes. Add the dried herbs and sliced portobellos, cook for 2 more minutes. (Be sure to use only the tops of the mushrooms, not the bitter parts.) Add spinach and toss until wilted, set aside or refrigerate.
In the same skillet, brown the ground beef and pork, season to taste with salt and pepper. Reserve or refrigerate.
Boil lasagna noodles until barely flexible, about 5 minutes.
In a bowl, stir the egg into the ricotta.
In a 9-inch by 12-inch deep pan, spread a dollop of the marinara, then layer the bottom with the noodles, overlapping 1/2 inch. Mix ground beef and pork with 1/3 marinara. Spread over the noodles, top with half the mozzarella and a little parmesan, then top with the noodles. Spread 1/3 of the marinara, vegetables, a spoonful of ricotta and sprinkle with more parmesan. Lay out the last noodles, then press down gently in the center and work towards the edges to remove any air bubbles. Spread the rest of the marinara, the rest of the mozzarella and the rest of the parmesan. Cover with foil and bake for 35-40 minutes, remove foil and brown top, about 10 minutes.
Note: Trinity used a homemade blend of mozzarella, provolone, and parmesan which the chef substituted with mozzarella to make this recipe easier to share. But any blend of your favorite cheeses will do.
4 ounces of leeks
1 1/2 ounce lightly salted butter
2 jalapenos, minced
1 1/2 teaspoon kosher salt
1 teaspoon black pepper, finely ground
2 cups heavy cream
1 1/2 cups half and half
4 ounces Cheddar cheese, grated
4 ounces jack cheese, grated
3 pounds russet potatoes (Idaho preferred)
Cooking spray for pan coating
Cut off the ends of the leeks and dice only the bottom 3 inches of the leeks into 1/2 diced pieces.
Place the butter in a large saucepan over medium-high heat. Add jalapeños, leeks, salt and pepper, sauté 4 to 5 minutes.
Add the cream and half and half and bring to a boil.
When the cream is hot, remove from the heat and add the two cheeses, mix well.
Peel the potatoes and cut them into 1/16 inch thick circles with a mandolin.
Combine potatoes and cream mixture in a mixing bowl.
Spray the sides and bottom of a 13-inch by 9-inch baking dish with skillet coating.
Place the potato mixture in the skillet and evenly distribute the potatoes and sauce
Cover with plastic wrap and secure with aluminum foil.
Bake at 350 degrees for one hour. Remove wrap and foil and bake an additional 15 minutes to brown the tops of the potatoes.
For 4 to 6 people.
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