Posts Tagged ‘Anthony Salemme’
Sticky Sesame Chicken Wings w/Cucumber Mango Salad – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 Easy to make Asian restaurant style food at home with a refreshing side salad. Wings 3 pounds frozen chicken wings salt and pepper Sticky Sauce 2 cloves garlic, minced ½ cup soy sauce ¼ cup hoisin sauce 1 Tablespoon fish sauce 1 Tablespoon fresh ginger, grated fine 3…
Read MoreCrab Linguini with Roasted Cherry Tomatoes – Anthony Salemme
By Anthony Salemme, contributing Chef Serves 4-6 A traditional Tuscan style pasta can be served as a starter or main course 1 pound fresh crab meat 1 pint cherry tomatoes 1 pound dried linguini 4 Tablespoons olive oil 4 Tablespoons butter 3 cloves garlic, minced 3 Tablespoons parsley, chopped fine 1 teaspoon crushed red pepper…
Read MoreAtlantic Cod with Smoked Salmon Stuffing – Anthony Salemme
By Anthony Salemme, contributing chef This is a Zhuzhed up Traditional baked cod with a bit of smoked salmon. Serves 2. 12 ounces Cod loin 3 ounces smoked Salmon, diced fine 1/3 cup butter ¼ cup white wine 1 stalk celery, diced fine 2 shallots, diced fine 1 clove garlic, minced 1 lemon, zested and…
Read MoreCorn Chowda, garnished with Cheez-Its – by Anthony Salemme
By Anthony Salemme, contributing chef One more month of Winter. This Chowda is sure to keep you going. Serves 6-8 1/12 pound frozen corn, thawed 6 cups chicken stock 1 ½ cups heavy cream 6 slices bacon 1 large onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 3 Tablespoons flour 1 bunch scallions,…
Read MoreCreole-style Shrimp with Melting Mozzarella – Chef Anthony Salemme
By Anthony Salemme, contributing chef A zippy Creole one skillet style dish for the beginning of Mardi Gras and Lent Serves 4 1 pound medium shrimp, peeled and deveined 6 cloves garlic, minced 1 medium onion, diced 1 large green bell pepper, diced 3 Tablespoons vegetable oil 1 Tablespoon Old Bay seasoning 1 teaspoon smoked…
Read MoreChinese-inspired Roast Duck
by Anthony Salemme, contributing chef Serves 2 With Chinese New Year and Valentine’s Day in the same weekend, why not make a special dinner to include both holidays? Served with sesame/ ginger infused Jasmine rice Duck 1 4-5-pound Duck, defrosted, or fresh if you can find it. 2 Tablespoons Kosher salt 2 Tablespoons brown sugar…
Read MoreChicken Empanadas with Aji Sauce – by Chef Anthony Salemme
Chicken Empanadas with Aji Sauce By Anthony Salemme, chef Makes 12 This is my take on a traditional recipe. Perfect for a game day treat this weekend. 1 Package Goya pastry discs defrosted, found in the frozen food isle with other Goya products The filling 3 boneless skinless chicken thighs 1 ½ cup chicken broth…
Read MoreBlood Orange Three Cheese Pizza – Anthony Salemme
by Anthony Salemme, contributing chef I really enjoy coming up with very imaginative pizzas especially adding fruit. The tart blood oranges, combined with a citrus ricotta, mozzarella and sharp Asiago with a touch of honey to finish it works very well. 8 ounces pizza dough, at room temperature 3 blood oranges 1 small red onion,…
Read MoreBlueberry Brie Coconut Milk Coffee Rolls – by Anthony Salemme
by Anthony Salemme, contributing chef In honor of National Cheese Lovers Day, which was yesterday, January 20, 2021, these are great for a weekend celebration treat. But if you have a little time and patience you can make them any day you choose. For the dough: ½ cup warm coconut milk (about 115 degrees F)…
Read MoreTomato Bisque – by Anthony Salemme
By Anthony Salemme, chef Serves 8 The chilly dark days of Winter are perfect for soup as a meal. This comes together in under an hour. Serve with some crusty sourdough and Sharp Cabot Cheddar. 4 ounces butter 1 medium onion, chopped 2 shallots, chopped 2 leeks, sliced, white part only (be sure to wash…
Read More