Posts Tagged ‘Anthony Salemme’
Ahi Tuna Mango Poke – Anthony Salemme
By Anthony Salemme – contributing chef Serves 2 (printable recipe below) I am a huge fan of sushi, Tuna tostadas, and Poke and have always ordered it at restaurants. Not being the best at cooking Asian style food, this particular meal is actually Hawaiian. This was so easy to make and way less expensive then…
Read MoreAsparagus & Green Pea Risotto – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 as a Meal (Downloadable, printable recipe at bottom of page) With the end of Spring and green all around us, this creamy risotto brightens any table. 1 ½ pounds asparagus, trimmed bottoms 2 cups peas, fresh or frozen 1 bunch green onions, sliced including the white parts 3…
Read MoreJamaican 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…
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