Posts Tagged ‘Anthony Salemme’
Mexican Pork Loin with Adobo Sauce
By Anthony Salemme, contributing chef It’s the dog days of summer and I had a hankering for some good Mexican food. I cooked this on the BBQ in a covered cast iron pan for 1 1/2 hours at 350 F. 2 – 3 pound pork loin sprinkled with salt and pepper 2 teaspoons oregano 2…
Read MoreYour Recipe Today – Thai Rotisserie Chicken Ramen Sesame Cabbage Salad
by Anthony Salemme, chef 1 rotisserie chicken, shredded 2 packages Ramen noodles, broken into small bits like a crouton 1 head Napa cabbage, about 1 ½ pound sliced thin 1 carrot, shredded 1 medium onion, sliced thin 1 cucumber, peeled, sliced thin 1 bunch scallions, cut on the bias 1 cup toasted white sesame seeds…
Read MoreWe Cook! Zucchini Pancakes
By Anthony Salemme It’s summer and there is an abundance of zucchini at every farm stand, or in your garden. Here is one more use for all of it. I have been making these since my first cooking job when I was 14 years old. 4 cups shredded zucchini 1 cup chopped onion 2 teaspoons…
Read MoreYour Recipe – Today – Chilled Cucumber Avocado Soup
by Anthony Salemme, chef A quick super-easy great meal on a HOT Summer night 1 1/2 firm-ripe Hass avocado 1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces 1 cup plain Greek yogurt 3 tablespoons chopped fresh scallions ¼ cup fresh lime juice 1 teaspoon salt, or to taste 1/2 teaspoon chopped fresh…
Read MorePeach Rosé Ice Box Cake
by Anthony Salemme, chef It’s too hot to turn on the oven right now! You can substitute all that with plums, apricots, raspberries or strawberries. 1 pound cream cheese, at room temperature 4 eggs, at room temperature, separated ½ cup sugar 2 Tablespoons Rum 2 packages Ladyfinger cookies 1 ½ pounds Peaches, peeled and slice…
Read MoreGrilled Pizza w/Bacon, Strawberries, Rhubarb Jam, Red Onions, Gorgonzola Cheese
Grilled Pizza with Bacon, Strawberries, Rhubarb Jam, Red Onions, Gorgonzola Cheese At the peak of strawberry season, I made this pizza on a whim. The result was a winner of savory and sweet, all at the same time. You can substitute the jam for pepper jelly and add peaches instead. 6 ounces pizza dough (at…
Read MoreChilled Spaghetti with Olive Tapenade and Goat Cheese
Chilled Spaghetti with Black Olive Tapenade and Crumbled Goat Cheese This is a perfect dinner for a hot Summer night with a glass of dry Rosé. 1-pound cooked spaghetti (cooled) 6 ounces goat cheese crumbled Tapenade 1 cup kalamata olives (pitted) 3 cloves garlic chopped 2 Tablespoon of each rosemary, oregano, parsley, basil (chopped) 2…
Read MorePeach Blueberry Cobbler
By Anthony Salemme, contributing chef Local Spring and Summer fruits are abundant at every farm stand at this time of year. One of my favorites is a good cobbler. You can substitute your favorite fruits. Mix them up or use only one. Serve with whipped cream. 4 cups peaches, peeled and sliced 2 cups blueberries…
Read MoreTOP RECIPE with Chef Anthony Salemme: Maryland Crab Cakes
By Anthony Salemme, contributing chef Serves 6 Over 22 years of owning Downcity Food and Cocktails we must had made thousands of pounds of our second most popular dish next to Mom’s Meatloaf. These are easy and delicious. 1 pound lump crab meat 1 Tablespoon butter ½ yellow onion (diced small) 1 clove garlic (…
Read MoreYour Recipe – Today: Strawberry Lemon Poppy Seed Glazed Baked Dougnuts
by Anthony Salemme, contributing chef Makes 12 Well it’s strawberry season here in New England and there is nothing like a fresh picked berry at its’ prime. This is just one way to use them up quickly. Enjoy! Doughnuts ¼ cup butter (melted at room temp) ¼ vegetable oil ¾ cup sugar 2 eggs (at…
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