Posts Tagged ‘chef’
Lamb 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 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 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://rinewstoday.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 MoreHoliday Cookies: Butter Balls, Russian Tea Cakes, more – Anthony Salemme
Butter Balls, Russian Tea Cakes, Mexican Wedding Cookies, more By Anthony Salemme Many of our favorite Holiday Cookies all come from the same basic recipe – here you go! Yield: 3 dozen 1 cup butter, room temperature1/2 cup powdered sugar plus more for rolling the cookies in2 teaspoons vanilla extract2 1/4 cups all-purpose flour1/4 teaspoon…
Read MorePulled BBQ Turkey Leftovers over Polenta – Anthony Salemme
by Anthony Salemme, contributing chef Left over Thanksgiving food creations are one of my favorites. If you don’t have butternut squash, you can use leftover sweet potatoes. Serves 4 3 cups roasted dark turkey meat 2 cups your favorite BBQ sauce 1/2 cup cranberry sauce 1 jalapeño seeded and chopped, optional Polenta 1 cup cornmeal …
Read MoreMaple Butternut Squash, Pear and Mushroom Strudel – Anthony Salemme
by Anthony Salemme, contributing chef Serves 4 Seasonal roasted Butternut Squash is a staple vegetable during the Fall and Winter months. Sometimes not the easiest to handle, but it’s worth the work to cut and peel it yourself. This can be a starter or a main course. 1 ½ pounds butternut squash, peeled, seeded, and…
Read MoreCorn and Cabot Pepper Jack Pancakes – Anthony Salemme
By Anthony Salemme, contributing chef Makes 12 pancakes Local butter and sugar corn season is coming to an end. These can be served as an appetizer, side dish, or even a main meal. Enjoy! Pancakes 3 ears of cooked corn, taken off the cob 1 ½ cups flour 1 teaspoon baking powder 1 cup Cabot…
Read MorePeach and Almond Bakewell Tart – Anthony Salemme
by Anthony Salemme, contributing chef Serves 8 As we near the end of local stone fruit here is a simple recipe of Frangipane and peaches. You can substitute, plums, nectarines, mango. 1 pre-rolled 9” pastry shell, store bought is totally fine 1 can sweetened condensed milk 4 peaches, peeled and sliced 1 cup almond flour…
Read MoreTomato, 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 More