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Roadfood with Misha Collins-Behind the scenes: Rhode Island

Don’t underestimate the small state of Rhode Island!  This state has it all- beaches, vibrant cities, beautiful scenery, and of course, most importantly, FOOD!  While visiting the great state of Rhode Island we tasted all kinds of seafood and interesting dishes, but Calamari was the top on our list and it did not disappoint.  The textures, the flavors, the dips and sauces all came together for a delightful Calamari dish and we ate a lot of it.

In this behind the scenes video, we hope you enjoy all of the photos we took along the way.

Restaurants we visited in Rhode Island:

O’Rourke’s Bar & Grill | Rhode Island Flavor

Iggy’s Doughboys And Chowder House | Rhode Island Eats


Check out our recipe for Calamari and give it a try:



When it comes to calamari, Rhode Island has some of the best. The fact that the state is known as the “squid capital of the world” may have something to do with that!  And when in Rhode Island you’ll find calamari usually comes topped with sautéed banana peppers, as it does here. Adding cornmeal to the batter also helps to give the dish its signature crunchy coating.
Course Appetizer
Keyword Calamari
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 1 lb. cleaned squid calamari, tubes cut into rings and tentacles left whole
  • ½ cup flour
  • ½ cup cornmeal
  • ¼ cup cornstarch
  • 1 tsp. garlic powder
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 eggs lightly beaten
  • 4 Tbs. butter
  • 1 cup sliced banana peppers mix of red and green
  • Vegetable oil for frying
  • Lemon wedges
  • Fresh parsley chopped for garnish


  • In a medium bowl, whisk together flour, cornmeal, cornstarch, garlic powder, salt and pepper. Dip calamari in egg, then in flour mixture. Place on a plate as you go.
  • Heat a Dutch oven on medium heat with oil, about 2 inches high, until it reaches 375F.
  • Fry calamari in batches until browned, about 1-2 minutes each side. Remove from oil and set aside.
  • In a separate large pan, melt butter over medium heat. Sauté the peppers until tender. Add in the calamari into the butter and toss to coat. Serve with lemon wedges and top with parsley.

More RI reviews from Roadfood:

J.P. Spoonem’s | Rhode Island Cornmeal Jonnycakes

Wein-O-Rama | Rhode Island’s Unique Weenie


What do you think of Roadfood with Misha Collins-Behind the scenes?

4 Responses to “Roadfood with Misha Collins-Behind the scenes”

Debbie Kendall

January 6th, 2022

I always love to see behind the scenes of programs or movies so I enjoy this .Thank you for the showing



January 4th, 2022

Love the scene with Misha’s mom. Wish I could get the episodes on RMPBS but the outtakes are appreciated!!



January 4th, 2022

Such a heart warming scene, seeing him with his mom! I really wish we could get the series on RMPBS, but do appreciate these outtakes!!



January 4th, 2022

I always love behind the scenes content. Misha is such a pleasure to watch on this show!!! I absolutely love it!! 😀❤



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