Posts Tagged ‘foodie’
Atlantic Cod with Smoked Salmon Stuffing – Anthony Salemme
By Anthony Salemme, contributing chef This is a Zhuzhed up Traditional baked cod with a bit of smoked salmon. Serves 2. 12 ounces Cod loin 3 ounces smoked Salmon, diced fine 1/3 cup butter ¼ cup white wine 1 stalk celery, diced fine 2 shallots, diced fine 1 clove garlic, minced 1 lemon, zested and…
Read MoreCorn Chowda, garnished with Cheez-Its – by Anthony Salemme
By Anthony Salemme, contributing chef One more month of Winter. This Chowda is sure to keep you going. Serves 6-8 1/12 pound frozen corn, thawed 6 cups chicken stock 1 ½ cups heavy cream 6 slices bacon 1 large onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 3 Tablespoons flour 1 bunch scallions,…
Read MoreChinese-inspired Roast Duck
by Anthony Salemme, contributing chef Serves 2 With Chinese New Year and Valentine’s Day in the same weekend, why not make a special dinner to include both holidays? Served with sesame/ ginger infused Jasmine rice Duck 1 4-5-pound Duck, defrosted, or fresh if you can find it. 2 Tablespoons Kosher salt 2 Tablespoons brown sugar…
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 MoreYour 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 MoreYour Recipe Today – Turkey & Sweet Potato Croquettes by Chef Anthony Salemme
Turkey and Sweet Potato Croquettes By Anthony Salemme, contributing chef Looking for something different to do with some of your Thanksgiving leftovers? These croquettes make a great starter or Main course. Serves 4 -6 2 cups mashed sweet potatoes 2 cups diced leftover Turkey 1 jalapeño, diced fine 1/3 cup cheese, grated Cabot cheddar 2-3…
Read MoreCreamy Lemon Spaghetti Amalfi Style, with Chef Anthony
by Anthony Salemme, contributing chef In case you are still trying to cling on to warmer weather or were supposed to take a trip to the Amalfi Coast this year, this simple pasta dish will be a new favorite. Serves 4 1-pound spaghetti 1 tablespoon salt 1 teaspoon black pepper 2 lemons, reserve 4 slices…
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 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…
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