Posts Tagged ‘chef’
Mexican Pork Loin with Adobo Sauce
By Anthony Salemme, contributing chef It’s the dog days of summer and I had a hankering for some good Mexican food. I cooked this on the BBQ in a covered cast iron pan for 1 1/2 hours at 350 F. 2 – 3 pound pork loin sprinkled with salt and pepper 2 teaspoons oregano 2…
Read MoreWe Cook! Zucchini Pancakes
By Anthony Salemme It’s summer and there is an abundance of zucchini at every farm stand, or in your garden. Here is one more use for all of it. I have been making these since my first cooking job when I was 14 years old. 4 cups shredded zucchini 1 cup chopped onion 2 teaspoons…
Read MoreYour Recipe – Today – Chilled Cucumber Avocado Soup
by Anthony Salemme, chef A quick super-easy great meal on a HOT Summer night 1 1/2 firm-ripe Hass avocado 1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces 1 cup plain Greek yogurt 3 tablespoons chopped fresh scallions ¼ cup fresh lime juice 1 teaspoon salt, or to taste 1/2 teaspoon chopped fresh…
Read MorePeach Rosé Ice Box Cake
by Anthony Salemme, chef It’s too hot to turn on the oven right now! You can substitute all that with plums, apricots, raspberries or strawberries. 1 pound cream cheese, at room temperature 4 eggs, at room temperature, separated ½ cup sugar 2 Tablespoons Rum 2 packages Ladyfinger cookies 1 ½ pounds Peaches, peeled and slice…
Read MoreGrilled Pizza w/Bacon, Strawberries, Rhubarb Jam, Red Onions, Gorgonzola Cheese
Grilled Pizza with Bacon, Strawberries, Rhubarb Jam, Red Onions, Gorgonzola Cheese At the peak of strawberry season, I made this pizza on a whim. The result was a winner of savory and sweet, all at the same time. You can substitute the jam for pepper jelly and add peaches instead. 6 ounces pizza dough (at…
Read MoreYour Recipe – Today: Strawberry Lemon Poppy Seed Glazed Baked Dougnuts
by Anthony Salemme, contributing chef Makes 12 Well it’s strawberry season here in New England and there is nothing like a fresh picked berry at its’ prime. This is just one way to use them up quickly. Enjoy! Doughnuts ¼ cup butter (melted at room temp) ¼ vegetable oil ¾ cup sugar 2 eggs (at…
Read MoreIt’s your Recipe – Today! Strawberry Rhubarb Pie
by Anthony Salemme, contributing chef Memorial Day weekend usually means a big BBQ and the start of seasonal pie baking. This strawberry rhubarb pie recipe was passed down to me by my Aunt Sophie who was a sweet coal miners wife and amazing home cook with the most amazing root cellar filled with put up…
Read MoreYour Recipe – Today – Southern Fried Chicken
By Anthony Salemme, contributing chef Here at MealPVD I only fry outside so the whole house doesn’t smell of grease. With the nice weather and extra daylight, it’s easy to do outside on the extra burner on the grill or in a Fry Daddy. 2 cups buttermilk 2 eggs ¼ cup Frank’s red-hot sauce 1…
Read MoreIt’s Thursday Recipe Day! Espresso-rubbed BBQ Ribs with Spicy Espresso Glaze
Time to start grilling season in full force. The weather is turning nicer and hopefully we will be able to be outside more. By Anthony Salemme, contributing chef Rib Rub (makes about 3 cups of rub; save the rest for future grilling ) 1 cup ground espresso ¾ cup brown sugar 1/8 cup onion powder…
Read MoreYour Recipe – Today: Classic Carrot Cake with Cabot Cream Cheese Frosting
By Anthony Salemme, contributing chef An old favorite of mine that satisfies everyone’s sweet tooth craving. 1 ½ cups grated carrot 1 cup brown sugar ¾ cup coconut or vegetable oil 2 eggs 2/3 cup crushed pineapple 2 Tablespoons candied ginger (chopped fine) or 1 teaspoon ginger powder 1 teaspoon vanilla 1 cup flour 1…
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