Rhode Island Recipes from Frank Terranova

Angel Hair Pasta With Clams

Fire Chief Robert Lloyd aired Friday, Feb 09, 2007


Olive Oil 1/4 cup
Garlic cloves, finely chopped 5
Parsley Flakes 1/2 tablespoon
Red Pepper, crushed 1/2 tablespoon
Red Hot Sauce 1 teaspoon
Salt 1/8 teaspoon
Ground Pepper 1/8 teaspoon
Clams, chopped 1 pound
Shrimp, medium 1 pound
Angel hair pasta, fresh 1 pound

Chile-Crusted Scallops

A sea gull passes over the reflection of a cloud bank rolling over Burma Road near Greene Lane in Middletown.
(T.J. Kirkpatrick/Daily News staff)


  1. In a 10 inch skillet place the olive oil, garlic parsley flakes, crushed red pepper, red hot sauce, salt and pepper. Heat until the garlic is lightly browned.
  2. Add the chopped clams with broth and increase heat to bring mixture to a slow boil.
  3. In a second pot bring 4 quarts salted water to a boil. Once the clam mixture comes to a boil reduce the heat to medium low and add the shrimp. Additional seafood can be added if desired such as scallops, mussels and the like. Slowly heat until the shrimp is cooked a light pink color, being careful to not overcook the shrimp -- approximately 7 minutes.
  4. When the second pot of water comes to a boil place one pound of fresh angel hair pasta in the water and allowed to cook approximately one to two minutes. Drain the pasta and place in serving bowls; ladle the mixture over the pasta.
  5. If desired a fresh cheese may be grated over the top of the dish along with some fresh parsley if available. This is served with a salad and fresh bread to absorb the juices remaining in the bottom of the plate.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.
"Fire Chiefs Recipes," aired during the week of February 12, 2007 .

Jalapeño Destroyers

Baking potatoes, large, washed 4
Bacon, minced 4 slices
Ground beef 1/2 pound
Onion, minced 1/4 cup
Green peppers, minced 1/2 cup
Cream cheese 1/2 pound
Velveeta cheese 1/2 pound
Jalapeños, pickled, sliced 12
Cheddar cheese, grated 1 cup
Corn chips, crushed 2 cups
Scallions, chopped 1 bunch

  1. Pre-heat oven to 450 degrees. Bake potatoes in oven for about 1 1/4 hours.
  2. While the potatoes are baking, cook the bacon in a large skillet until well-crisped. Drain off most of the fat and add the ground beef.
  3. Cook the beef until it is no longer pink. Add the onion and pepper and sauté for 2 minutes.
  4. Remove from the heat and while hot, stir in the cream cheese, Velveeta and jalapeños. Mix well.
  5. When the potatoes are done baking, quickly cut them in half and scrape about half of the potato out; let cool. Reserve the other half of potatoes for future use. Drop oven temperature to 350 degrees.
  6. Pack the filling into the potato skins. In another bowl, combine the cheddar cheese, corn chips and scallions; mix well.
  7. Sprinkle the corn chip mixture on top of potato skins and bake in a 350 degree oven until bubbly, about 15-18 minutes. Serve at once.
Source: http://www.turnto10.com/northeast/jar/home.html search for terranova

Cooking with Class airs on NBC10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. "Super Bowl Recipes," aired during the week of January 29, 2007.


ew february 6, 2007

Tiverton chief stirs it up on 'Cooking with Class'

By Marcia Pobzeznik/Daily News correspondent
Newport Daily News Tuesday February 6, 2007

"Fire it right up!" Fire Chief Robert Lloyd says when he talks about adding hot pepper to his recipe for linguine with clam sauce.

"The hotter the better!" he says of the dish he's been cooking for years, which will be one of three featured on the 90-second "Cooking with Class" segments that will air on Channel 10 next week.

The segments combine culinary skills with fire prevention tips from Lloyd and Pawtucket Fire Chief Timothy McLaughlin, who will make two signature dishes.

While they're mixing and sautéing ingredients to create meals that will warm you from the inside during the coldest months of the year, the two fire chiefs also will remind viewers of the latest Fire Prevention Week theme: "Watch What You Heat."

While he's cooking linguine with clam sauce with Johnson & Wales chef Frank Terranova, Lloyd will issue a stern reminder never to leave food unattended on the stove.

"Most residential cooking fires are from unattended cooking items," said Lloyd, who appears on the show as a representative of the Rhode Island Association of Fire Chiefs, which is celebrating its 40th anniversary.

While his wife does a majority of the cooking at home, Lloyd said he did his share of the cooking when he worked for the Narragansett Fire Department. He said he wasn't the best cook in the department, but like everyone else, he had his special recipes.

He said he cooked at the firehouse "for purely selfish reasons; so I didn't have to do the dishes."

Three of his favorite recipes will be featured on the brief segments that will be shown during on WJAR-TV during the news broadcasts at noon and 5:30 p.m. In addition to linguine with clam sauce, Lloyd makes an Italian sausage and cabbage stew with tomatoes, and a dish with sausage, Spanish rice and carrots.

He also will dish out advice, including not wearing loose-fitting clothing when cooking, since it can touch heating elements and catch fire.

What should you do if a fire flares in a pan on a stove? Don't try to move the pan, Lloyd said. Put a cover on it to extinguish the flames.

The time-honored tradition of firefighters cooking for the crew still is practiced at some fire stations.

"Some shifts cook, some don't," Lloyd said, adding that whether they cook on site, order takeout or bring food from home, most firefighters are watching what they eat these days.

A wellness and fitness program that combines smart eating with exercise is under way at the Tiverton Fire Department. A monthly newsletter includes a recipe or two and eventually will feature one or several of the favorite recipes from the chief and other staff members.