Posts Tagged ‘cook’
We Cook! Hanger Marinade for Red Stripe’s Steak Frites – Chef Joe Peticca
Hanger Marinade for Red Stripe’s Steak Frites by Joe Peticca, contributing chef, Sous Chef, Red Stripe Publisher’s Note: Today we are pleased to introduce our new contributing chef who will be sharing recipes with us each week – welcome, Chef Joe Peticca of Red Stripe! Hanger Marinade for Red Stripe’s Steak Frites (7-day shelf-life) Prep…
Read MoreLoosely-made Braised Lamb Shank Ravioli – Anthony Salemme
By Anthony Salemme, contributing chef Let the winter comfort food begin. Loosen your belt for this one. This is a hearty rich meal for a cold night. Serves 6 6 lamb shanks 6 cooked pasta sheets (Delverde no boil lasagna sheets work great) ½ cup flour salt and pepper 2 tablespoons olive oil 2 onions,…
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 MoreGrilled Rack of Lamb Chops with Driveway Herbs… Anthony Salemme
By Anthony Salemme, contributing chef Grilled Rack of Lamb Chops with Driveway Herbs, Carrot pot de crème, Asparagus with Walnut Vinaigrette Truly a decadent meal, but not very difficult to make. Serves 4 1 rack of lamb about 2 ½ pounds, sliced into chops 2 Tablespoons driveway herbs, chopped fine (equal parts fresh basil, oregano,…
Read MoreZa’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 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…
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