Posts Tagged ‘chef’
Scallop 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 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 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…
Read MoreShrimp Scampi Pizza – Anthony Salemme
By Anthony Salemme, contributing chef A great summertime pizza can be grilled or baked, also you can substitute lobster for the shrimp for a truly decadent pie. The thin lemon slices cook all the way through and add a tangy bright this to this pizza. 8 ounces pizza dough, at room temperature 3 Tablespoons cornmeal…
Read MoreGuava BBQ Ribs – by Chef Anthony Salemme
By Anthony Salemme, contributing chef The zesty sweet sauce works well with the fatty deliciousness of the ribs. You can also use it with chicken or spice rubbed fish. Serves 4-6 2 racks Pork Ribs Guava BBQ Sauce 1 8-oz package guava paste, cut into cubes ½ cup water ¼ cup lime juice ¼ cup…
Read MoreGarlic Parmesan Chicken Kebabs – Anthony Salemme
By Anthony Salemme, contributing chef Makes 6 kebabs Grilling season is here! Light up those coals or fire up the gas grill and get cooking. The marinade is a bit like a Caesar dressing with a little kick. 1 cup plain whole milk Greek yogurt ¾ cup mayonnaise 2 teaspoons paprika 1 teaspoon crushed red…
Read MoreEspresso Chocolate Chip Pound Cake w/Espresso Chocolate Glaze – Anthony Salemme
By Anthony Salemme, contributing chef This is an intense mocha flavor and a light fluffy cake – Happy Mother’s Day! Cake ½ cup butter ½ cup coconut oil 5 eggs 2 cups turbinado sugar 6 ounces dark chocolate chips 1 cup buttermilk 3 Tablespoons instant espresso 3 cups flour 2 ½ teaspoons baking powder 2…
Read MoreFrench Inspired Bacon Wrapped Pork Meatloaf – Anthony Salemme
by Chef Anthony Salemme, contributing chef All the herbs, spices and Cognac of a country paté, can be served hot or even better chilled on a crusty baguette. Serves 6 – 8 1 pound bacon 1 ½ pounds ground pork 2 shallots, peeled and chopped 2 eggs ¾ cup roasted pistachios, chopped ½ cup…
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