So you’ve never heard of Dynamites? Hmm, think of it as Sloppy Joes on Steroids.
As I sit here writing, the smell of my very own pot of Dynamites simmering on the stove, makes its way to me. My stomach is rumbling thinking about dinner later this eve.
Today I have all the windows open, letting in the warm, yes warm, air. It’s the best of both worlds for a Fall day: there is a warm breeze where you can open all windows and hear the leaves rustle as they are gently blown across the lawn. Beautiful.
A friend just left and I was looking out the window watching the leaves rain down wondering what I would make for dinner. This is the kind of day where I want to cook. Something warm and hearty, comfort food. And it hit me, Dynamites!
Dynamites are native to Rhode island. Google the name and you’ll discover it is a dish from the Woonsocket area with French origins. Perfected by the Church ladies which makes sense: Dynamites are easy, portable, filling and everyone loves them, especially the kids.
For me Dynamites evoke strong and wonderful childhood memories. I was always excited to visit my Aunt Terri in Milford MA because more often than not she had a pot of Dynamites on the stove.
Aunt Terri had a ‘breezeway’, a screened room between the house and garage; my cousins and I would scoop the Dynamites over hamburger buns and sit out in the breezeway enjoying our Dynamites sandwiches in the evening warmth without once being bit by a mosquito. My Aunt were by far the best Dynamites, but this is the type of dish that anyone who makes it adds their own special touch. I like mine explosive, like Dynamite.
Whether you enjoy it open-faced, on a bulky roll or in a torpedo sub, Dynamites are great for tailgating, weeknight meals or on the Patio, of course.
Here is my version, which when ready this afternoon I will enjoy with a nice Stout on the patio by the Chiminea. Fall won’t last long so I’m going to suck in every drop of this beautiful time of the year in New England.
DYNAMITES
What I Use:
- 2 teaspoons Olive Oil
- 1 Onion, chopped
- 1 pound of ground beef
- 3 green bell peppers, chopped
- 1 can of diced tomatoes with green chiles
- 1 8 oz. can tomato paste
- Crushed red pepper, 1/2 to 1 teaspoon
- Aleppo pepper, to taste
- Sea salt and fresh ground pepper to taste
How I do It:
Heat the oil in a pot on the stove, add the onions and cook until tender, 5-7 minutes. Add the remaining ingredients and stir thoroughly breaking down the beef. Simmer on the stove for 4 to 6 hours until the peppers are tender.
Ciao!