Posts Tagged ‘chef’
Za’atar Crispy Chicken with Parsley Mint Peanut Pesto – Anthony Salemme
by Anthony Salemme, contributing chef Chicken 1 1/2 c. Panko bread crumbs 1 tsp. garlic powder 1/2 c. Za’atar spice blend 2 eggs, beaten with 1 Tablespoon water 1/2 c. all-purpose flour 1 1/2 lb. boneless skinless chicken cutlets, pounded thin Salt and a lot of freshly ground black pepper Coconut or vegetable oil Cherry…
Read MoreCuban Sandwiches – Chef Anthony Salemme
by Anthony Salemme, contributing chef This was a down city favorite lunchtime sandwich, and I hadn’t made one at home in a very long time. I used leftover roasted pork tenderloin I had made the day before. Serves 4 For the Roast Pork: 2 Tablespoons olive oil 2 Tablespoons orange juice, just squeeze the orange…
Read MoreSticky 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 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 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 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 MoreGorgonzola 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)…
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