Posts Tagged ‘recipe’
RI Squid Salad with Cannellini, Radicchio, Endive & Pistachio Dressing – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 A unique twist using Rhode Island Calamari. This salad is made with lemony pistachio dressing, and is a meal in and of itself 1 ½ pounds Rhode Island Calamari (small tubes are most tender) 1 head radicchio, quartered 2 heads endive, halved ½ cup olive oil + 4…
Read MorePan Roasted Codfish with Broccoli Almond Pesto – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 (download and print recipe, bottom of page) This being the last week of Lent here is one more fish recipe. 1 ½ pounds Codfish loin, salt and pepper Broccoli Pesto 1 pound broccoli florets, cooked 4 ounces spinach 2 ounces slivered almonds toasted in 1 Tablespoon butter 2…
Read MoreBraised Pork in White Wine and Tomatoes over Tagliatelle – Anthony Salemme
By Chef Anthony Salemme for RINewsToday.com Serves 4-6 This Tuscan inspired pasta dish takes some time in the oven to braise until it is fork tender. Perfect for a Sunday meal. 2 pounds boneless spare ribs or Pork butt, cut into 2 inch pieces 1 pound Tagliatelle 1 28-ounce can tomato puree 1 ½ cups…
Read MoreBean and Cheese-stuffed Poblano Peppers with Mango Black Bean Sauce – Anthony Salemme
By Chef Anthony Salemme for RINewsToday.com Serves 4 These stuffed Mexican style peppers are a simple meal to make. You can use frozen rice and corn to make it come together quicker. 4 Poblano peppers ¼ cup olive oil 1 medium red onion, chopped, about 1/3 cup 1 15-ounce can black beans, drained 1 5-ounce…
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…
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