Posts Tagged ‘Anthony Salemme’
Your Recipe, Today – Shrimp Mozambique
By Anthony Salemme, contributing chef I usually keep a bag of frozen shrimp on hand, sometimes two, if they are having a sale on them. This is a quick easy Portuguese take on a Scampi and it comes together in under 30 minutes. Serves 4 31- 40 count bag of Medium or Large Shrimp (thawed,…
Read MoreIt’s your Recipe – Today! Strawberry Rhubarb Pie
by Anthony Salemme, contributing chef Memorial Day weekend usually means a big BBQ and the start of seasonal pie baking. This strawberry rhubarb pie recipe was passed down to me by my Aunt Sophie who was a sweet coal miners wife and amazing home cook with the most amazing root cellar filled with put up…
Read MoreYour Recipe – Today – Southern Fried Chicken
By Anthony Salemme, contributing chef Here at MealPVD I only fry outside so the whole house doesn’t smell of grease. With the nice weather and extra daylight, it’s easy to do outside on the extra burner on the grill or in a Fry Daddy. 2 cups buttermilk 2 eggs ¼ cup Frank’s red-hot sauce 1…
Read MoreYour Recipe – Today: Classic Carrot Cake with Cabot Cream Cheese Frosting
By Anthony Salemme, contributing chef An old favorite of mine that satisfies everyone’s sweet tooth craving. 1 ½ cups grated carrot 1 cup brown sugar ¾ cup coconut or vegetable oil 2 eggs 2/3 cup crushed pineapple 2 Tablespoons candied ginger (chopped fine) or 1 teaspoon ginger powder 1 teaspoon vanilla 1 cup flour 1…
Read MoreRecipe – Today: Salmon Pan Roast with Asparagus Risotto
by Anthony Salemme, contributing chef The risotto takes some time and patience but it’s totally worth it in the end. Salmon 4 6-ounce salmon fillet 2 teaspoons smoked paprika 2 teaspoons lemon pepper 1 Tablespoon olive oil Risotto 1 large bunch of asparagus washed and trimmed 2 cups uncooked Arborio rice 1 Tbs butter 1…
Read MoreThursday is Recipe Day – Double Chocolate Banana Rum Crumb Cakes
by Anthony Salemme, contributing chef It seems that everyone cannot eat their bananas fast enough these days. So, why not incorporate some into these decadent cakes? Crumb topping ¾ cup flour ¾ cup dark brown sugar 1 teaspoon cinnamon ½ cup dark cocoa powder 1/3 cup softened butter Mix together with your hands until well…
Read MoreYour Recipe Today – Salisbury Steak
By Anthony Salemme, contributing chef Salisbury Steak This simple old school comfort food is so simple to prepare, you’ll wonder why I haven’t made this in so long. 1 1/2 pounds ground beef 1/2 cup seasoned breadcrumbs 3 Tablespoon ketchup 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 cube beef bouillon, crumbled Salt and…
Read MoreAsparagus, Leek and 3-Cheese Rollatini
by Anthony Salemme, contributing chef For a light-ish Spring dinner this comes together somewhat quickly Pasta and filling 1 pound lasagna noodles 1 pound asparagus (ends trimmed and peeled; chopped into 2 inch pieces) 1 pound leeks (trimmed, sliced thin, and washed) 4 tablespoons butter salt and white pepper 3 cloves garlic (minced fine) 1…
Read MoreRaspberry Cream Cheese Pull Apart Bread
by Anthony Salemme, contributing chef As the loaf bakes, the raspberry preserves caramelizes the outside edges while the cream cheese interior stays soft and tender. Recipe adapted from King Arthur Flour Dough 1 cup lukewarm water, enough to make a soft, smooth dough 2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup unsalted butter, at…
Read MoreRecipe Today: Cod Loin Tamale Smoked Tomato Butter with Mofongo and Wilted Greens
by Anthony Salemme, contributing chef This Mexican Puerto Rican Tamale will wow your friends and family for your next dinner. You can leave out the bacon from the mofongo for a Lenten Meal. 4 6-ounce Cod loins 4 Tablespoons tomato paste ¼ cup lemon juice 1 Tablespoon smoked paprika S & P 1 package banana…
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