Posts Tagged ‘Anthony Salemme’
Tomato, Bacon, Corn Tart with Bacon Gorgonzola Crumble – Anthony Salemme
by Anthony Salemme, contributing chef Makes 6 individual or 1 large tart The combination of all these ingredients tastes like the best grilled cheese, bacon and tomato sandwich but at a whole other level. 1 package Puff pastry sheets, defrosted 3 Beefsteak tomatoes, cut into a total of 6 thick slices, 1 for each tart,…
Read MoreScallop and Pineapple Ceviche – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 as a starter This Summer may be starting to wind down, however this chilled appetizer or main course is very satisfying. Serve with tortilla chips and maybe some guacamole – and you have a meal. 12 ounces sea scallops, muscle removed and sliced in half 1 cup pineapple,…
Read MoreRI Calamari with Sticky Thai Basil Sauce – Anthony Salemme
By Anthony Salemme RI Calamari with Sticky Thai Basil Sauce and Stir-fried Vegetables Serves 4 I’m fortunate to have my Fry Daddy set up outside during the summer months. This fried calamari has a sweet heat sauce with a sweet Thai Basil. Calamari 1 ½ pounds Calamari tubes only, sliced into rings 2 teaspoons black…
Read MoreElote Mexican Street Corn on the Cob – 2 ways – Anthony Salemme
By Anthony Salemme, contributing chef Serves 8 We are lucky in New England to have some of the best butter and sugar corn. I have kicked it up a notch in this recipe by rolling the pulverized flaming hot and ranch Doritos. 8 ears butter and sugar corn, shucked 2 teaspoons salt 1 cup cup…
Read MorePeach and Yellow Tomato Gazpacho – Anthony Salemme
By Anthony Salemme, contributing chef Printable recipe, bottom of page Serves 4 – 6 as a starter This time of year, in New England, peaches and tomatoes are ripe at the same time. 3 cups peaches, peeled and sliced (about 6 peaches) 2 pounds yellow tomatoes, seeded and chopped 1 yellow pepper, seeded and chopped…
Read MorePeach Blueberry Muffins – Anthony Salemme
By Anthony Salemme, contributing chef Makes 10 -12 muffins Tis the season of local stone fruit and berries. This batter comes together as quickly as the oven pre-heats itself. So your kitchen doesn’t get super hot during the summer months. Pre-heat oven to 400F 1 ½ cups flour ½ cup yellow cornmeal 2 teaspoons baking…
Read MoreGrilled Salmon. Bacon, Peach, Corn, Asparagus Salad w/Thai Lime Vinaigrette – Anthony Salemme
Grilled Poached Wild-Caught Salmon with Bacon, Peaches, Corn, Asparagus Salad w/Thai Lime Vinaigrette – Anthony Salemme By Anthony Salemme, contributing chef Serves 4 This is great for the warm weather ahead. Its bright with lime juice and chilies, and very refreshing with the crunch of sliced peaches. 4 6-ounce wild caught salmon fillets 1/3 cup…
Read MoreRecipe for the 4th: Grilled Zucchini & Summer Squash Salad – Anthony Salemme
Grilled Zucchini and Summer Squash Salad By Anthony Salemme, contributing chef This is a simple side salad to go with grilled meats or seafood this 4th of July weekend – enjoy! Serves 6 2 zucchini 2 summer squash 1 red onion, peeled 2 Tablespoons olive oil 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon rosemary…
Read MoreLemon Ginger Squares – Chef Anthony Salemme
By Anthony Salemme It’s Summer and these are always a great dessert to bring to a picnic or BBQ. You can substitute lime juice if you want Yield 12 Crust 1 1⁄4 cups/155 grams all-purpose flour 1⁄3 cup granulated sugar 1 teaspoon lemon zest 1⁄4 teaspoon salt 10 tablespoons cold unsalted butter, cut into cubes…
Read MoreRib Eye Steak, driveway herbs, mushroom gorgonzola flan – Anthony Salemme
By Anthony Salemme, chef A perfect meal for Father’s Day, whether you are celebrating or just feel like a steak. 4 12-ounce ribeye, at room temperature 3 cloves of garlic, sliced 3 tablespoons butter 1 tablespoon olive oil 1 teaspoon of cracked black pepper 1 teaspoon of fresh rosemary chopped fine 1 teaspoon of fresh…
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