Posts Tagged ‘recipe’
We Cook! Grilled Spatchcock Chicken, Romesco Sauce – Alison Mountford
By Alison Mountford, contributing chef, for RINewsToday Updated May, 2024 Active Time – 15 Total Time – 60 Serves – 6 ABOUT – Romesco sauce is fun to make with fresh charred peppers or use a jar of roasted red peppers. You can ask the butcher to remove the backbone from the chicken or try…
Read MorePretzel Crusted Zucchini Sticks Salad, Parmesan Dressing – Alison Mountford
By Alison Mountford, contributing chef, for RINewsToday ACTIVE TIME – 30 TOTAL TIME – 30 SERVES – 2-4 depending on side dish or entree salad ABOUT – Do you have an overflow of zucchini this summer? This breading process is quite simple and totally worth it. I like to use the ends of any chips,…
Read MoreSalmorejo – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 (See downloadable, printable recipe at bottom of page) A traditional chilled soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Great on a HOT Summer Day. 8 Medium Tomatoes – Heirloom, beefsteak or big boy tomatoes are best 1 Medium Baguette…
Read MoreStrawberry Doughnuts – Anthony Salemme
By Anthony Salemme, contributing chef (see downloadable, printable recipe, below) Makes 1 dozen These beautiful pink delights are baked not fried, so they are better for you 2 cups flour 2/3 cup sugar 2 teaspoons baking powder ½ teaspoon cardamon 1 teaspoon salt 2/3 cup buttermilk 2 eggs 2 Tablespoons butter, melted 20 strawberries (about…
Read MoreAsparagus & Green Pea Risotto – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 as a Meal (Downloadable, printable recipe at bottom of page) With the end of Spring and green all around us, this creamy risotto brightens any table. 1 ½ pounds asparagus, trimmed bottoms 2 cups peas, fresh or frozen 1 bunch green onions, sliced including the white parts 3…
Read MoreJamaican Jerk Chicken & Grilled Pineapple Slaw – Anthony Salemme
By Anthony Salemme, contributing chef Serves 6 – (downloadable, printable recipe at bottom of page) A bit of spice on the grill for the Holiday weekend. 6 chicken leg and thighs Jerk marinade 1 bunch scallions, washed chopped fine 4 cloves garlic, peeled, minced 1 1/2 teaspoons all spice 1 tablespoon onion powder 2 teaspoons…
Read MoreRed Snapper Tikin Xic – Anthony Salemme
By Anthony Salemme A beautiful summer seafood meal to make for guests. Pronounced “teekeen sheek” in Yucatec Mayan and meaning “dry fish”, is a fish dish prepared in the Meso-American style. I have had this many times visiting the Yucatán in the winter. 6 red snapper fillets (about 6 ounces each) 2 jalapeños, stemmed and…
Read MoreLamb Tagine – Anthony Salemme
By Chef Anthony Salemme Serves 6 Slow cooked boneless lamb combined with creamy potato wedges, tomatoes and peas with the Turkish spices and lemon zest. 1 ½ pounds boneless leg of lamb, cut into 1 inch cubes 4 tablespoons olive oil 1 lemon, peel off outer skin 2 Tablespoons chili powder 1 Tablespoon coriander 1…
Read MoreCinco de Mayo Beef and Black Bean Enchiladas
By Chef Anthony Salemme Happy Cinco de Mayo Serves 6 Cinco de Mayo is more than chips and guacamole or tacos. This easy homemade enchilada sauce is better than anything you can get from a can. Enchilada Sauce 20 ounces tomato puree 2 ½ cup beef stock 3 Tablespoons vegetable oil 3 Ancho chili peppers…
Read MorePeach Raspberry Coffee Cake – Anthony Salemme
Recipe for Peach Raspberry Coffee Cake with Chef Anthony Salemme, for RINewsToday
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