Posts Tagged ‘recipe’
Garlic Parmesan Chicken Kebabs – Anthony Salemme
By Anthony Salemme, contributing chef Makes 6 kebabs Grilling season is here! Light up those coals or fire up the gas grill and get cooking. The marinade is a bit like a Caesar dressing with a little kick. 1 cup plain whole milk Greek yogurt ¾ cup mayonnaise 2 teaspoons paprika 1 teaspoon crushed red…
Read MoreEspresso Chocolate Chip Pound Cake w/Espresso Chocolate Glaze – Anthony Salemme
By Anthony Salemme, contributing chef This is an intense mocha flavor and a light fluffy cake – Happy Mother’s Day! Cake ½ cup butter ½ cup coconut oil 5 eggs 2 cups turbinado sugar 6 ounces dark chocolate chips 1 cup buttermilk 3 Tablespoons instant espresso 3 cups flour 2 ½ teaspoons baking powder 2…
Read MoreCinco de Mayo Ancho Chili-Rubbed Chicken Thighs – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 A bit fancy for Cinco, but have some beers and tequila while cooking and you will be rewarded with a tasty meal in the end. 8 chicken thighs 3 dried Ancho chilies, seeded – or 4 Tablespoons Ancho chili powder 4 cloves garlic, peeled, chopped fine 4 scallions,…
Read MoreFrench Inspired Bacon Wrapped Pork Meatloaf – Anthony Salemme
by Chef Anthony Salemme, contributing chef All the herbs, spices and Cognac of a country paté, can be served hot or even better chilled on a crusty baguette. Serves 6 – 8 1 pound bacon 1 ½ pounds ground pork 2 shallots, peeled and chopped 2 eggs ¾ cup roasted pistachios, chopped ½ cup…
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 MoreSticky Sesame Chicken Wings w/Cucumber Mango Salad – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 Easy to make Asian restaurant style food at home with a refreshing side salad. Wings 3 pounds frozen chicken wings salt and pepper Sticky Sauce 2 cloves garlic, minced ½ cup soy sauce ¼ cup hoisin sauce 1 Tablespoon fish sauce 1 Tablespoon fresh ginger, grated fine 3…
Read MoreCrab Linguini with Roasted Cherry Tomatoes – Anthony Salemme
By Anthony Salemme, contributing Chef Serves 4-6 A traditional Tuscan style pasta can be served as a starter or main course 1 pound fresh crab meat 1 pint cherry tomatoes 1 pound dried linguini 4 Tablespoons olive oil 4 Tablespoons butter 3 cloves garlic, minced 3 Tablespoons parsley, chopped fine 1 teaspoon crushed red pepper…
Read MoreAtlantic 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 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…
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