Posts Tagged ‘Anthony Salemme’
We Cook! Shrimp Puttanesca – Anthony Salemme
We Cook! Shrimp Puttanesca with Chef Anthony Salemme
Read MoreWe Cook! Cuban Sandwiches in Honor of Cuban Independence Day – Anthony Salemme
We Cook! Cuban Sandwiches in Honor of Cuban Independence Day – Anthony Salemme
Read MoreWe Cook! Oui! French Meat Pie – Anthony Salemme
by Chef Anthony Salemme Serves 6-8 Back to meat and potatoes is so comforting during the cold winter months. This tried and true recipe is very filling and all it needs is a green salad to go with it. Can be made the day before and reheated. Meat Pie 1 ½ pounds ground pork ¾…
Read MoreWe Cook! Chicken, Bacon, and Brown Butter Pearl Onion Pot Pie – Anthony Salemme
By Chef Anthony Salemme, contributing writer Chicken, Bacon, and Brown Butter Pearl Onion Pot Pie Serves 6 A rustic rich filling of diced chicken, thick-cut bacon and brown butter pearl onions will satisfy your comfort food craving. 6 boneless chicken thighs 8 ounces thick-cut bacon 2 small onions, sliced thin 8 ounces pearl onions, defrosted…
Read MoreWe Cook! Pulled BBQ Thanksgiving Turkey Leftovers – Anthony Salemme
by Anthony Salemme, contributing chef Left over Thanksgiving food creations are one of my favorites. If you don’t have butternut squash, you can use leftover sweet potatoes. Serves 4 3 cups roasted dark turkey meat 2 cups your favorite BBQ sauce 1/2 cup cranberry sauce 1 jalapeño seeded and chopped, optional Polenta 1 cup cornmeal…
Read MoreWe Cook! Espresso Chocolate Chip Pound Cake w/Espresso Chocolate Glaze – Anthony Salemme
By Anthony Salemme, contributing chef This is an intense mocha flavor and a light fluffy cake – Happy Mother’s Day! Cake ½ cup butter ½ cup coconut oil 5 eggs 2 cups turbinado sugar 6 ounces dark chocolate chips 1 cup buttermilk 3 Tablespoons instant espresso 3 cups flour 2 ½ teaspoons baking powder 2…
Read MoreWe Cook! Caramel Apple, Gruyeré Dutch Baby – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4-6 I was inspired to recreate this Dutch Baby after watching an episode of Bob’s Burgers when Linda Belcher insisted on ordering one even though it took 20 minutes to cook. Here’s my version. Pre-heat oven to 425 F. Place cast iron skillet in oven while its pre-heating.…
Read MoreWe Cook! Halloween Corn Chowda, garnished with Cheez-Its – Anthony Salemme
Halloween Corn Chowda, garnished with Cheez-Its By Anthony Salemme, contributing chef Halloween is always a busy night! Make this ahead of time, put the bowls out, and your favorite bread and maybe a plate of fruit. Everyone can help themselves, and just warm it up on the stove (chowda better on the stove than in…
Read MoreWe Cook! Coconut Almond French Toast – Anthony Salemme
by Anthony Salemme, contributing writer, chef Weather turns chilly. Time for Sunday morning family breakfast, slow down the pace, let the food set the pace. Serves 4 On several trips to Isla Mujeres, I always made sure not to miss this French Toast from Mango Cafè. I recreated it using Portuguese Sweet Bread. Ingredients 1…
Read MoreART! Earthly Forms, Anthony Salemme at Erase Gallery & Studio
Anthony Salemme’s art, Earthly Forms, will be at Erase Gallery & Studio at 1 Meeting Street on the East Side of Providence from October 9 – Nov 2. Anthony Salemme, a professional chef, muscular therapist, and outsider painter, explores the relationship between nature and abstraction through his work. Anthony focuses on themes of vegetation, gastronomy,…
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