Posts Tagged ‘recipe’
Blueberry Brie Coconut Milk Coffee Rolls – by Anthony Salemme
by Anthony Salemme, contributing chef In honor of National Cheese Lovers Day, which was yesterday, January 20, 2021, these are great for a weekend celebration treat. But if you have a little time and patience you can make them any day you choose. For the dough: ½ cup warm coconut milk (about 115 degrees F)…
Read MoreSt Thomas Fudge and Pear Pie
By Anthony Salemme, chef Serves six to eight people. A recipe handed down by Miss Adilade when I lived in St. Thomas 12 ounces semisweet chocolate 1/2 cup butter + 2 tablespoons 4 Bosc pears, peeled, cored and cut in half lengthwise then sliced 1/4 cup rum 3/4 cup packed brown sugar 2 teaspoons instant…
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 MoreKorean Style Oven Fried Chicken w/Rainbow Slaw
by Anthony Salemme, chef Serves 4-6 You can certainly use your air fryer for this but a regular oven works just as well. The added crunch comes from the cornstarch. Chicken 6 chicken legs 6 chicken thighs 1 Tablespoon Gochujang, chili sauce 3 cloves garlic, minced 1 lime, zested and juiced 1 Tablespoon rice vinegar…
Read MoreFrench Onion Soup au Gratin – by Chef Anthony Salemme
French Onion Soup au Gratin by Chef Anthony Salemme Serves 4 -6 as a main course With the cooler weather around us it’s time to think about soup as a meal. French Onion is a house favorite and simple to make. The 4 cheeses make it especially rich and filling. 2 pounds yellow onions, peeled…
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 MorePumpkin Ale-Braised Beef Brisket with Rosemary Chive Mashed
By Anthony Salemme, contributing chef Serves 4-6 As the cooler weather sets in this is true comfort food especially for a Sunday dinner… 2 1/2 – 3 pound beef brisket 1 12-ounce Pumpkin ale 1 medium onion, peeled cut into discs 6 carrots, peeled left whole 1 14-ounce can chopped tomatoes 1 Tablespoon tomato paste…
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…
Read MoreThai Green Curry with Chicken and Mangoes over Jasmine Rice
By Anthony Salemme, chef Serves 4 This whole meal can come together in about 30 minutes, even a novice cook can make this Thai comfort food. 1 ½ pound boneless chicken breast, cut into 1 inch chunks 4 Tablespoons coconut oil, or vegetable oil 1 4 oz jar Thai green curry (can be found at…
Read MoreBell Peppers stuffed with minced Beef
By Anthony Salemme, chef Serves 4 Harvest time is upon us and a great way to use up some vegetable is to stuff them. 4 large red bell peppers 1 medium onion, finely chopped 1 lb. ground beef 4 Roma tomatoes, chopped 1 teaspoon sugar salt and pepper 1 cup tomato juice 2 Tablespoons tomato…
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