Downcity, Larchwood & Greenville Inns, Mediterranean recipes from the past

In September, many people will be faced with back-to-school, returning to work, earlier sunsets and a busy schedule. A light dinner with salad or pizza on the beach may no longer seem like a good option as the weather cools down.

Planning for late-night meals seems inevitable as summer shortcuts are over until next year.

But this doesn’t have to be daunting if we get down to some great recipes. How about tasty restaurant recipes? And not just any ones. How about some classics from beloved restaurants and talented chefs?

These recipes are even more special because those restaurants no longer exist. The owners retired, the chefs sold the businesses, or the place simply moved on. But because everyone shared the recipes before that happened, these dishes haven’t disappeared. Some of the recipes are for one person, and others for four or more.

Downcity’s Meatloaf was the perfect lunch spot for many. It started as a restaurant in 1980 serving only breakfast and lunch before Paul Shire and Anthony Salemne expanded it to 151 Weybosset St. They sold it in 2005 and, after a fire, a relocation and Gordon Ramsey, it closed.

For decades, many families celebrated weddings, anniversaries or other special occasions at Wakefield’s Larchwood Inn. In 2003, they shared their recipe for shrimp scampi. The restaurant is long gone, and even the building that housed the historic inn was demolished in 2016.

Fusilli alla Vodka was a favorite dish at Mediterraneo, which operated at 134 Atwells Ave. from 1997 to 2015. The Gianfranco Marrocco restaurant had two executive chefs, Michele Calise and Gianfranco Campanella, who shared the recipe 21 years ago.

If you learn how to sauté Scrod Francaise, you can make so many more dishes, Greenville Inn owner and chef Jim Belknap said when he shared the recipe 20 years ago. The method and ingredients can also be used for chicken, beef, shrimp and filet of sole. The restaurant at 36 Smith Ave. in Greenville, a village in Smithfield, closed in 2020 when Belknap and his wife Diane retired after running the restaurant for 22 years.

Downcity Meatloaf

1 beaten egg

3 pounds of ground beef

1 cup chopped onion

1 cup tomato juice

1 cup instant oatmeal

1/2 teaspoon black pepper

1 teaspoon salt

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.

Mix all ingredients together. Shape into a football shape. Place in a baking dish. Pour 1⁄2 cup water around the meat.

Bake for 1 hour and 15 minutes. Allow to cool for 15 minutes before slicing.

Top with your favorite brown sauce and a splash of Jack Daniels.

Serves 6 people.

Garlic Shrimp at the Larchwood Inn

1 pound of angel hair pasta

4 tablespoons olive oil (for sautéing)

20 large shrimp (U-15 or larger)

Kosher salt and pepper to taste

10 cloves of garlic, chopped

1 large tomato, diced

2 ounces black olives, sliced

1/2 cup chardonnay

Medium lemon juice

1 cup heavy cream

Stick of butter, at room temperature

Chopped fresh parsley

4 lemon slices (to decorate)

Cooking angel hair pasta.

In a large skillet, heat the oil until it begins to smoke. Reduce the heat to medium and add the shrimp sprinkled with salt and pepper. Sauté for 1 to 2 minutes. The shrimp should be half cooked. Add the garlic, tomatoes and olives.

Remove from heat and add wine. (If it flares up, cover and the flames will go out.)

Return to heat and add lemon juice and heavy cream. Allow shrimp to cook completely. Turn off heat, then add butter and some chopped parsley.

Divide the hot pasta among four plates. Place five shrimp on each plate, then pour the sauce over each plate.

Garnish with a slice of lemon and a sprig of parsley.

Note: U size refers to the number of shrimp in one pound.

Serves 4 people

Mediterraneo Fusilli Alla Vodka

1 pound fusilli pasta (or any dry pasta)

2 tablespoons olive oil

2 shallots, finely chopped

3 ounces bacon, finely chopped

3 ounces of vodka

1 1/2 cups of your favorite tomato sauce

1 cup heavy cream

1/2 cup grated Parmesan cheese

6 fresh basil leaves, chopped

Salt and pepper to taste

Cook the pasta in a large pot of boiling salted water for about 8 minutes or until al dente.

While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the shallots and sauté until translucent. Add the pancetta and continue cooking until the pancetta is golden brown.

Remove the pan from the heat and pour in the vodka. Carefully place the pan back on the heat, making sure the liquid does not come into contact with the flame. (If the flames flare up, cover the pan and the flames will go out.) Allow the vodka to evaporate from the pan. This will allow the alcohol content of the vodka to burn off, leaving only the flavor.

Add the tomato sauce, heavy cream, parmesan cheese and basil. Add salt and pepper to taste. Let simmer for about 5 minutes.

Drain the pasta and add it to the vodka sauce. Stir the pasta and sauce until well combined over medium heat. Serve the pasta hot. Top with more grated cheese, if desired.

Serves 4 people.

Greenville Inn French Scroll

10 ounces of cod in two pieces

2 eggs

Salt and pepper

Flat parsley

Flour dredging

Vegetable oil for frying

2 tablespoons of butter

1 teaspoon flour

1 ounce white wine or sherry

Juice of half a lemon

1/4 cup chicken broth

Prepare a fresh dough by beating the eggs, seasoning them to taste with salt and pepper and adding a little chopped parsley. Set aside.

Season a plate of flour with salt and pepper and then dredge the fish in the flour. Next, dip the fish in the egg batter and shake off any excess egg.

Heat a skillet with vegetable oil, 1/4 inch deep.

Cook each piece of fish thoroughly on one side, then carefully flip it over to brown the other side. You don’t want the fish pieces to break apart.

Remove the fish and drain the oil.

Add the margarine to the pan and stir in a teaspoon of flour to make a roux. Whisk for two minutes. Add the lemon juice and wine (any sherry or white wine will do). Add the chicken stock and lower the heat. Simmer until the sauce is reduced to the desired consistency. Return the fish to the pan to cook through.

Serves one.

Breaking

Downcity, Larchwood & Greenville Inns, Mediterranean recipes from the past

ByS. Jacob

Downcity Meatloaf

Garlic Shrimp at the Larchwood Inn

Mediterraneo Fusilli Alla Vodka

Greenville Inn French Scroll

By S. Jacob

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