Posts Tagged ‘Anthony Salemme’
Recipe Today: Shrimp and Scallop Ceviche
By Anthony Salemme, contributing chef A light and flavorful appetizer or main course 8 ounces medium-small shrimp, peeled and deveined 8 ounces bay scallops 3/4 cup lime juice (juice from 4-6 limes) 3/4 cup lemon juice (juice from 2-3 lemons) 1 cup finely chopped red onion 1 bunch scallions (chopped fine) 1 cup red bell…
Read MorePorterhouse Pork Chop with Pomegranate Vinaigrette
By Anthony Salemme, contributing writer, recipes While it is still winter, this quick hearty meal is ready in less than 30 minutes. Porterhouse Pork Chop with Pomegranate Vinaigrette with Rutabaga, Apple and Pear, mashed – and Wilted Greens Chops 2 6-ounce bone-in Porterhouse or center cut Pork Chops 1 Tablespoon herbs de Provence 6 garlic…
Read MoreChocolate Raspberry Mousse Brownie Tart
By Anthony Salemme, contributing writer, recipes Yield: 4 individual Tarts – or one 6” Tart Ingredients: Oreo crust 14 Oreo cookies ¼ cup melted butter Brownie filling ½ cup flour ½ teaspoon salt 1/3 cup dark cocoa powder (sifted) ¼ cup coconut oil (melted) 1 cup brown sugar 3 tablespoons Chambord 1 teaspoon vanilla 2…
Read MoreChicken Fried Chicken with Milk Gravy
by Anthony Salemme 4 boneless chicken breasts pounded out to about 1/3 inch (about 1/3 lb. each) 1 1/2 cups all-purpose flour 2 tsp ground black pepper, divided 2 tsp salt, divided 1 tsp smoked paprika ½ tsp ground bay leaves 1/2 tsp onion powder 1 tsp garlic powder 1/2 tsp baking soda 1/2 tsp…
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