Posts Tagged ‘Anthony Salemme’
Jamaican Jerk Chicken & Grilled Pineapple Slaw – Anthony Salemme
By Anthony Salemme, contributing chef Serves 6 – (downloadable, printable recipe at bottom of page) A bit of spice on the grill for the Holiday weekend. 6 chicken leg and thighs Jerk marinade 1 bunch scallions, washed chopped fine 4 cloves garlic, peeled, minced 1 1/2 teaspoons all spice 1 tablespoon onion powder 2 teaspoons…
Read MoreLamb Tagine – Anthony Salemme
By Chef Anthony Salemme Serves 6 Slow cooked boneless lamb combined with creamy potato wedges, tomatoes and peas with the Turkish spices and lemon zest. 1 ½ pounds boneless leg of lamb, cut into 1 inch cubes 4 tablespoons olive oil 1 lemon, peel off outer skin 2 Tablespoons chili powder 1 Tablespoon coriander 1…
Read MoreCinco de Mayo Beef and Black Bean Enchiladas
By Chef Anthony Salemme Happy Cinco de Mayo Serves 6 Cinco de Mayo is more than chips and guacamole or tacos. This easy homemade enchilada sauce is better than anything you can get from a can. Enchilada Sauce 20 ounces tomato puree 2 ½ cup beef stock 3 Tablespoons vegetable oil 3 Ancho chili peppers…
Read MorePeach Raspberry Coffee Cake – Anthony Salemme
Recipe for Peach Raspberry Coffee Cake with Chef Anthony Salemme, for RINewsToday
Read MoreRI Squid Salad with Cannellini, Radicchio, Endive & Pistachio Dressing – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 A unique twist using Rhode Island Calamari. This salad is made with lemony pistachio dressing, and is a meal in and of itself 1 ½ pounds Rhode Island Calamari (small tubes are most tender) 1 head radicchio, quartered 2 heads endive, halved ½ cup olive oil + 4…
Read MorePan Roasted Codfish with Broccoli Almond Pesto – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 (download and print recipe, bottom of page) This being the last week of Lent here is one more fish recipe. 1 ½ pounds Codfish loin, salt and pepper Broccoli Pesto 1 pound broccoli florets, cooked 4 ounces spinach 2 ounces slivered almonds toasted in 1 Tablespoon butter 2…
Read MoreCitrus Italian-style Ricotta Cheesecake – Anthony Salemme
By Chef Anthony Salemme Serves 10 -12 One of my Family’s Easter traditions is this Italian-style Cheesecake bursting with lemon and orange, and topped with peaches, fresh berries. This was my grandfather’s favorite! Make this the day before you want to serve it. Cheesecake 2 pounds Cabot cream cheese, softened 1 ½ cups ricotta cheese,…
Read MoreBraised Pork in White Wine and Tomatoes over Tagliatelle – Anthony Salemme
By Chef Anthony Salemme for RINewsToday.com Serves 4-6 This Tuscan inspired pasta dish takes some time in the oven to braise until it is fork tender. Perfect for a Sunday meal. 2 pounds boneless spare ribs or Pork butt, cut into 2 inch pieces 1 pound Tagliatelle 1 28-ounce can tomato puree 1 ½ cups…
Read MoreBean and Cheese-stuffed Poblano Peppers with Mango Black Bean Sauce – Anthony Salemme
By Chef Anthony Salemme for RINewsToday.com Serves 4 These stuffed Mexican style peppers are a simple meal to make. You can use frozen rice and corn to make it come together quicker. 4 Poblano peppers ¼ cup olive oil 1 medium red onion, chopped, about 1/3 cup 1 15-ounce can black beans, drained 1 5-ounce…
Read MoreWE COOK! Creamy Asparagus Soup – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 – 6 This soup is a complete meal with the chopped hard-boiled egg as a garnish – it’s packed with protein and a healthy portion of green vegetables 2 pounds asparagus, rinsed, cut into 1” pieces (reserve a few tips for garnish) 6 ounces spinach, rinsed 1 large…
Read More