Posts Tagged ‘chef’
Your 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 MoreDuck Confit with Malfy Gin and Orange Marmalade Glaze; Butternut Squash Pureé; Mashed Driveway Potatoes
Duck Confit with Malfy Gin and Orange Marmalade Glaze; Butternut Squash Pureé; Mashed Driveway Potatoes By Anthony Salemme, contributing chef Serves 4 This slow cooked restaurant style meal will be very rewarding with a little planning. Duck 4 Duck legs – you can use chicken leg quarters – but the duck is worth it 2…
Read MorePumpkin Ale-Braised Beef Brisket with Rosemary Chive Mashed
By Anthony Salemme, contributing chef Serves 4-6 As the cooler weather sets in this is true comfort food especially for a Sunday dinner… 2 1/2 – 3 pound beef brisket 1 12-ounce Pumpkin ale 1 medium onion, peeled cut into discs 6 carrots, peeled left whole 1 14-ounce can chopped tomatoes 1 Tablespoon tomato paste…
Read MoreYour Recipe Today – Vanilla Bean Pear Pie, Gruyere Cheese Crust
by Anthony Salemme, chef Vanilla Bean Pear Pie with Gruyere Cheese Crust Vanilla Bean Pear Pie with Gruyere Cheese baked into the crust Serves 6-8 As we begin the Autumn season I think of going to farm stands around Rhode Island for apples, pears, and pumpkins – and of course – cider doughnuts. 1 package…
Read MoreThai Green Curry with Chicken and Mangoes over Jasmine Rice
By Anthony Salemme, chef Serves 4 This whole meal can come together in about 30 minutes, even a novice cook can make this Thai comfort food. 1 ½ pound boneless chicken breast, cut into 1 inch chunks 4 Tablespoons coconut oil, or vegetable oil 1 4 oz jar Thai green curry (can be found at…
Read MoreYour Recipe Today – Sweet Potato Cannelloni
By Anthony Salemme Sweet Potato Cannelloni Serves 6-8 This vegetarian dish is inspired by the cooler late summer temperatures. The sliced sweet potatoes are in place of the traditional pasta sheets so it’s Gluten Free. 3 large sweet potatoes 4 ounces goat cheese 4 ounces asiago cheese (grated) 2 ounces parmesan 1 green apple (peeled…
Read MoreLemon Blueberry Créme Brùlée
By Anthony Salemme, chef Serves 6 1 14 ounce can sweet and condensed milk 14 ounces whole milk (just re-fill the can to measure your milk) 2 teaspoons lemon zest 1 teaspoon vanilla extract 4 eggs 2 egg yolks 1-pint blueberries ½ cup sugar (for the topping) Pre heat your oven to 350F. Spray 6…
Read MoreBell Peppers stuffed with minced Beef
By Anthony Salemme, chef Serves 4 Harvest time is upon us and a great way to use up some vegetable is to stuff them. 4 large red bell peppers 1 medium onion, finely chopped 1 lb. ground beef 4 Roma tomatoes, chopped 1 teaspoon sugar salt and pepper 1 cup tomato juice 2 Tablespoons tomato…
Read MoreYour Recipe Today – Crab and Corn Chowder
By Anthony Salemme, chef The abundance of fresh sweet corn in late August is incredible. There is so much this year but it’s still worth its weight in gold. This chowder is creamy, and salty and sweet at the same time. 4 ears fresh cooked corn, kernels removed 4 slices bacon, cooked the chopped ½…
Read MoreYour Recipe, Today – Buttermilk Fried Chicken
Buttermilk Fried Chicken I am such a fan of Southern food. I discovered real low country cooking when my parents retired in South Carolina. This original MealPVD recipe is somewhat easy but you need to be patient and let the chicken marinate in the buttermilk overnight. 1 3 – 4 pound chicken cut into 8…
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