Posts Tagged ‘foodie’
WE COOK! Creamy Asparagus Soup – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 – 6 This soup is a complete meal with the chopped hard-boiled egg as a garnish – it’s packed with protein and a healthy portion of green vegetables 2 pounds asparagus, rinsed, cut into 1” pieces (reserve a few tips for garnish) 6 ounces spinach, rinsed 1 large…
Read MoreCoconut Almond French Toast – Anthony Salemme
By Anthony Salemme, contributing chef Editor’s Note: Anthony has an art opening! Tonight, 5:30-7:30pm at the Bristol Art Museum – read more here: https://2×8.ea2.myftpupload.com/art-anthony-salemme-in-putting-the-pieces-back-together-bristol-art-museum/ Serves 4 On several trips to Isla Mujeres, I always made a sure not to miss this French Toast from Mango Cafè. I recreated it using Portuguese Sweet Bread…
Read MoreBay Scallop Cakes with Guacamole – Chef Anthony Salemme
By Chef Anthony Salemme Bay Scallop Cakes topped with Guacamole. Serve with Side Salad, Rice and Beans. Serves 4 A twist on the more expensive crab cake, topped with guacamole for the sauce. 1 pound bay scallops, rough chopped 2 shallots, peeled and minced 1 clove garlic, minced 2 Tablespoons sugar 2 Tablespoons Thai fish…
Read MoreRaspberry Lime Cream Cheese Pound Cake – Anthony Salemme
by Anthony Salemme, MealPVD, contributing chef Serves 8-10 The sun is higher in the sky now in February, and I was craving tastes of summer. This cake, to me, is like having a margarita with raspberries. Cake 2 cups flour 1 ½ cup sugar 1 ½ teaspoons baking powder 1 teaspoon salt 3 eggs, at…
Read MorePort Wine Braised Pot Roast – Anthony Salemme
by Anthony Salemme, MealPVD, contributing chef Note: We’ve added a PDF file of this recipe for those who may want to download it, and/or print it – if you use this feature, let us know how it works for you. Serves 6 A savory satisfying comfort food meal. Cut Perfect for Sunday lunch or Valentine’s…
Read MoreAlbondigas Spicy Mexican Meatball Soup – Anthony Salemme
By Anthony Salemme, contributing chef Serves 6 Pork meatballs brightened up with fresh mint and lime then topped with corn tortillas and cheddar makes you think of a Caribbean beach vacation. Albondigas 1 pound ground pork 1 cup cooked rice 2 Tablespoons fresh mint 1 small onion chopped fine 3 garlic cloves, chopped fine 1…
Read MoreCoconut Crusted Chicken with Mango Coconut Salsa – Chef Anthony Salemme
by Anthony Salemme, contrbuting chef Serves 4 – a taste of the Caribbean – this can be made in 30 minutes Chicken 1 ½ cup shredded coconut 1 ½ cup Panko breadcrumbs 2 eggs beaten + 1 Tablespoon water 1 Tablespoon Adobo seasoning 1 teaspoon onion powder 1 teaspoon garlic powder 4 -6 Tablespoons coconut…
Read MoreWe Cook! French Meat Pie – Anthony Salemme
by Chef Anthony Salemme Serves 6-8 Back to meat and potatoes is so comforting during the cold winter months. This tried and true recipe is very filling and all it needs is a green salad to go with it. Can be made the day before and reheated. Meat Pie 1 ½ pounds ground pork ¾…
Read MoreShrimp Puttanesca – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 A quick and easy; a bit spicy and briny sauce with shrimp and pasta is a classic dish from Naples 1 pound shrimp, peeled and de-veined 1 14-ounce can plum tomatoes, crushed with your hands 6 tablespoons olive oil 6 cloves garlic, peeled roughly chopped 6 anchovy…
Read MoreBeer braised Beef Short Rib with mashed potatoes, root vegetables – Anthony Salemme
By Anthony Salemme, contributing chef 4 servings The frigid winter temperatures have finally arrived. This rich, saucy braised beef is perfect for staying warm during the cold months. 4 pounds beef short ribs (should be at least 6 – 8) or 4 large ones 24 ounces IPA (beer) of your choice 4 carrots, peeled, left…
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