Posts Tagged ‘Anthony Salemme’
Bean 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 MoreCoconut Almond French Toast – Anthony Salemme
By Anthony Salemme, contributing chef Editor’s Note: Anthony has an art opening! Tonight, 5:30-7:30pm at the Bristol Art Museum – read more here: https://2×8.ea2.myftpupload.com/art-anthony-salemme-in-putting-the-pieces-back-together-bristol-art-museum/ Serves 4 On several trips to Isla Mujeres, I always made a sure not to miss this French Toast from Mango Cafè. I recreated it using Portuguese Sweet Bread…
Read MoreWe Cook! Tomato Soup and Grilled Cheese on Sourdough
By Anthony Salemme Soup serves 4-6 Yes, it may be the tail end of summer, but there will be plenty of chilly days ahead. There is nothing more comforting than a good soup and sandwich to warm yourself. I used yellow tomatoes that I preserved from last summer’s garden, but you can substitute regular canned…
Read MoreBay Scallop Cakes with Guacamole – Chef Anthony Salemme
By Chef Anthony Salemme Bay Scallop Cakes topped with Guacamole. Serve with Side Salad, Rice and Beans. Serves 4 A twist on the more expensive crab cake, topped with guacamole for the sauce. 1 pound bay scallops, rough chopped 2 shallots, peeled and minced 1 clove garlic, minced 2 Tablespoons sugar 2 Tablespoons Thai fish…
Read MoreART! Anthony Salemme, in Putting the Pieces Back Together – Bristol Art Museum
by Nancy Thomas National Show Featuring Collages and Constructions that Explore Impact of the Pandemic The Bristol Art Museum today announced the opening of a new, national juried exhibit comprised of artwork from across the country, Putting the Pieces Back Together, opened on February 12th and running through Friday, April 1st. An artist reception will…
Read MoreRaspberry Lime Cream Cheese Pound Cake – Anthony Salemme
by Anthony Salemme, MealPVD, contributing chef Serves 8-10 The sun is higher in the sky now in February, and I was craving tastes of summer. This cake, to me, is like having a margarita with raspberries. Cake 2 cups flour 1 ½ cup sugar 1 ½ teaspoons baking powder 1 teaspoon salt 3 eggs, at…
Read MorePort Wine Braised Pot Roast – Anthony Salemme
by Anthony Salemme, MealPVD, contributing chef Note: We’ve added a PDF file of this recipe for those who may want to download it, and/or print it – if you use this feature, let us know how it works for you. Serves 6 A savory satisfying comfort food meal. Cut Perfect for Sunday lunch or Valentine’s…
Read MoreAlbondigas Spicy Mexican Meatball Soup – Anthony Salemme
By Anthony Salemme, contributing chef Serves 6 Pork meatballs brightened up with fresh mint and lime then topped with corn tortillas and cheddar makes you think of a Caribbean beach vacation. Albondigas 1 pound ground pork 1 cup cooked rice 2 Tablespoons fresh mint 1 small onion chopped fine 3 garlic cloves, chopped fine 1…
Read MoreCoconut Crusted Chicken with Mango Coconut Salsa – Chef Anthony Salemme
by Anthony Salemme, contrbuting chef Serves 4 – a taste of the Caribbean – this can be made in 30 minutes Chicken 1 ½ cup shredded coconut 1 ½ cup Panko breadcrumbs 2 eggs beaten + 1 Tablespoon water 1 Tablespoon Adobo seasoning 1 teaspoon onion powder 1 teaspoon garlic powder 4 -6 Tablespoons coconut…
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