Grilling in the Northeast: Discover the Delight of Grilled Stuffed Quahogs
When it comes to grilling, the Northeast region of the United States has its own unique charm. Today, I invite you to embark on a culinary adventure as we explore the flavors of the Northeast through a mouthwatering dish called Grilled Stuffed Quahogs.
Representing the Northeast in the exciting “Grilling Across America” project, I can’t help but feel a mixture of excitement and apprehension. As a recent resident of Martha’s Vineyard, I’m what locals fondly call a “washashore” – someone who washed ashore and decided to call this beautiful island home year-round. In my time here, I’ve been fortunate enough to experience the joy of summer grilling parties and gatherings, where fresh seafood takes center stage. This recipe for Grilled Stuffed Quahogs draws inspiration from the abundance of wild-caught quahogs in the region, accentuated by the influence of Portuguese sausage, a nod to the thriving Portuguese and Brazilian communities on Martha’s Vineyard.
When it comes to grilling expertise in the Northeast, one name stands out: Steven Raichlen, America’s Grill Master. Steven, an award-winning author, journalist, and cooking teacher, has revolutionized the art of barbecue. With over 5 million copies of his celebrated book, Barbecue Bible, sold worldwide, his passion for grilling knows no bounds.
Last summer, I had the privilege of working alongside Steven on a social media project, where we delved into the world of grilling. Fun fact: did you know that the Dominican Republic is considered the birthplace of grilling over an open fire? Yes, my birthplace happens to be the birthplace of summer grilling! Steven’s love for local flavors and seasonal ingredients is infectious. Whether he’s grilling Chappaquiddick Clams Casino or enjoying a refreshing Katama Kir, he celebrates the vibrant food culture of Martha’s Vineyard. You might even catch a glimpse of him at Morning Glory Farm in Edgartown during the summer months!
Steven’s affinity for olive oil is no secret; he considers it “liquid gold” and utilizes it in everything from marinades to grilled salads. In this recipe, we use the robust and flavorful Miller’s Blend from California Olive Ranch, both in the stuffing and as a finishing touch. Its rich taste perfectly complements the flavors of the dish.
Linguiça, a type of Portuguese sausage, made its way to Massachusetts and Martha’s Vineyard in the 19th century, thanks to Portuguese seafarers. Inspired by one of Steven’s creations, Littleneck Clams with Linguica, our Grilled Stuffed Quahogs promise to be the highlight of your summer barbecue. Prepare the quahogs ahead of time and refrigerate, then simply throw them on the grill when you’re ready to enjoy!
Are you ready to elevate your summer grilling experience? Head over to the California Olive Ranch Facebook page for a chance to win a fantastic giveaway, including a Weber Genesis S-310 Stainless-Steel Grill, 12 bottles of California Olive Ranch Extra Virgin Olive Oil, grilling cookbooks, ribeye steaks, and more! It’s an opportunity you won’t want to miss.
As an enthusiastic consumer of California Olive Ranch olive oil myself, I’ve partnered up with them because I believe in their commitment to quality. They’ve kindly provided me with a bottle of their marvelous oil to inspire this post.
So, let’s fire up the grill and indulge in the wonderful flavors of the Northeast with these delectable Grilled Stuffed Quahogs. Don’t forget to visit BDK Restaurant for more tantalizing recipes and culinary inspiration. Happy grilling!
