Posts Tagged ‘Anthony Salemme’
Gorgonzola and Pine Nut Stuffed Mushrooms
By Anthony Salemme, chef Makes 12-14 mushroom caps This can be an easy and satisfying appetizer or serve with some grilled vegetables for a main course. 1 8-ounce package baby Bella mushrooms 4 ounces gorgonzola, crumbled 1/3 cup toasted pine nuts 2 shallots, minced 2 cloves garlic, minced ½ cup butter 12 Ritz crackers, crushed…
Read MoreSt Thomas Fudge and Pear Pie
By Anthony Salemme, chef Serves six to eight people. A recipe handed down by Miss Adilade when I lived in St. Thomas 12 ounces semisweet chocolate 1/2 cup butter + 2 tablespoons 4 Bosc pears, peeled, cored and cut in half lengthwise then sliced 1/4 cup rum 3/4 cup packed brown sugar 2 teaspoons instant…
Read MoreMoroccan Braised Lamb Meatballs over Creamy Polenta
By Anthony Salemme, contributing chef Serves 4 This is a hearty meal can be made with beef, lamb or pork or you can just make the sauce and serve that over the polenta. Meatballs 1-pound ground lamb ½ cup plain breadcrumbs 1 egg ½ cup diced onion 1 clove garlic, minced fine 1 tablespoon brown…
Read MoreSweet Potato Latkes for Hanukkah
by Anthony Salemme, contributing Chef Happy Hanukkah! 1 ½ pound sweet potatoes, peeled and shredded 1 medium yellow onion, chopped fine 3 tablespoons chives, chopped fine 3 eggs ½ cup flour 1 teaspoon baking powder 1 teaspoon salt – 2 teaspoons black pepper 1 cup vegetable oil for frying (Sour Cream – Apples – applesauce)…
Read MoreYour Recipe Today – Roast Pork Tenderloin with Zippy Cabernet Chocolate Sauce
Roast Pork Tenderloin with Zippy Cabernet Chocolate Sauce – by Chef Salemme By Anthony Salemme, contributing chef Roast Pork Tenderloin with Zippy Cabernet Chocolate Sauce over Cheddar Bacon and Pea Risotto There are a few steps to making this showstopper meal, but if you are organized you can make it in about an hour. Risotto…
Read MoreSavory Bacon and Cheddar-Wrapped Twists with Holiday Bocadillo Dip
By Anthony Salemme, contributing chef Makes 12 twists This is a great appetizer or snack especially for the upcoming Holidays. 1 box puff pastry sheets, defrosted 12 thin strips of Bacon 6 ounces Extra Sharp Cabot cheddar cheese, grated 1 Tablespoon chopped rosemary ½ cup light brown sugar 1 teaspoon hot smoked paprika 1 egg,…
Read MoreYour Recipe Today – Turkey & Sweet Potato Croquettes by Chef Anthony Salemme
Turkey and Sweet Potato Croquettes By Anthony Salemme, contributing chef Looking for something different to do with some of your Thanksgiving leftovers? These croquettes make a great starter or Main course. Serves 4 -6 2 cups mashed sweet potatoes 2 cups diced leftover Turkey 1 jalapeño, diced fine 1/3 cup cheese, grated Cabot cheddar 2-3…
Read MoreThree Thanksgiving Sides – from Chef Anthony Salemme
by Anthony Salemme, contributing chef Macaroni and 4 cheeses Serves 10 as a side dish For at least a decade I celebrated Thanksgiving in St Thomas USVI. Mac ‘n cheese was a staple at the buffet 1-pound cooked shell pasta 4 cups whole milk 2 Tablespoons flour 2 Tablespoons butter 1 8-ounce Cabot cream…
Read MoreKorean Style Oven Fried Chicken w/Rainbow Slaw
by Anthony Salemme, chef Serves 4-6 You can certainly use your air fryer for this but a regular oven works just as well. The added crunch comes from the cornstarch. Chicken 6 chicken legs 6 chicken thighs 1 Tablespoon Gochujang, chili sauce 3 cloves garlic, minced 1 lime, zested and juiced 1 Tablespoon rice vinegar…
Read MoreFrench Onion Soup au Gratin – by Chef Anthony Salemme
French Onion Soup au Gratin by Chef Anthony Salemme Serves 4 -6 as a main course With the cooler weather around us it’s time to think about soup as a meal. French Onion is a house favorite and simple to make. The 4 cheeses make it especially rich and filling. 2 pounds yellow onions, peeled…
Read More