Posts Tagged ‘recipe’
Your Recipe, Today – Shrimp Mozambique
By Anthony Salemme, contributing chef I usually keep a bag of frozen shrimp on hand, sometimes two, if they are having a sale on them. This is a quick easy Portuguese take on a Scampi and it comes together in under 30 minutes. Serves 4 31- 40 count bag of Medium or Large Shrimp (thawed,…
Read MoreIt’s Thursday Recipe Day! Espresso-rubbed BBQ Ribs with Spicy Espresso Glaze
Time to start grilling season in full force. The weather is turning nicer and hopefully we will be able to be outside more. By Anthony Salemme, contributing chef Rib Rub (makes about 3 cups of rub; save the rest for future grilling ) 1 cup ground espresso ¾ cup brown sugar 1/8 cup onion powder…
Read MoreYour Recipe – Today: Classic Carrot Cake with Cabot Cream Cheese Frosting
By Anthony Salemme, contributing chef An old favorite of mine that satisfies everyone’s sweet tooth craving. 1 ½ cups grated carrot 1 cup brown sugar ¾ cup coconut or vegetable oil 2 eggs 2/3 cup crushed pineapple 2 Tablespoons candied ginger (chopped fine) or 1 teaspoon ginger powder 1 teaspoon vanilla 1 cup flour 1…
Read MoreThursday is Recipe Day – Double Chocolate Banana Rum Crumb Cakes
by Anthony Salemme, contributing chef It seems that everyone cannot eat their bananas fast enough these days. So, why not incorporate some into these decadent cakes? Crumb topping ¾ cup flour ¾ cup dark brown sugar 1 teaspoon cinnamon ½ cup dark cocoa powder 1/3 cup softened butter Mix together with your hands until well…
Read MoreYour Recipe Today – Salisbury Steak
By Anthony Salemme, contributing chef Salisbury Steak This simple old school comfort food is so simple to prepare, you’ll wonder why I haven’t made this in so long. 1 1/2 pounds ground beef 1/2 cup seasoned breadcrumbs 3 Tablespoon ketchup 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 cube beef bouillon, crumbled Salt and…
Read MoreAsparagus, Leek and 3-Cheese Rollatini
by Anthony Salemme, contributing chef For a light-ish Spring dinner this comes together somewhat quickly Pasta and filling 1 pound lasagna noodles 1 pound asparagus (ends trimmed and peeled; chopped into 2 inch pieces) 1 pound leeks (trimmed, sliced thin, and washed) 4 tablespoons butter salt and white pepper 3 cloves garlic (minced fine) 1…
Read MoreRaspberry Cream Cheese Pull Apart Bread
by Anthony Salemme, contributing chef As the loaf bakes, the raspberry preserves caramelizes the outside edges while the cream cheese interior stays soft and tender. Recipe adapted from King Arthur Flour Dough 1 cup lukewarm water, enough to make a soft, smooth dough 2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup unsalted butter, at…
Read MoreBaked Egg Artichoke Gratin
Baked Egg Artichoke Gratin with Prosciutto, Pine Nuts and Melting Gorgonzola by Anthony Salemme, contributing chef National Artichoke Day is March 16th Serves 2 This is simple brunch or dinner served with toasted baguette. 1 14-ounce can quartered artichokes (drained well on a paper towel) 3 ounces sliced prosciutto (cut each slice in quarters) 2/3…
Read MoreRecipe Today: Cod Loin Tamale Smoked Tomato Butter with Mofongo and Wilted Greens
by Anthony Salemme, contributing chef This Mexican Puerto Rican Tamale will wow your friends and family for your next dinner. You can leave out the bacon from the mofongo for a Lenten Meal. 4 6-ounce Cod loins 4 Tablespoons tomato paste ¼ cup lemon juice 1 Tablespoon smoked paprika S & P 1 package banana…
Read MoreRecipe Today: Shrimp and Scallop Ceviche
By Anthony Salemme, contributing chef A light and flavorful appetizer or main course 8 ounces medium-small shrimp, peeled and deveined 8 ounces bay scallops 3/4 cup lime juice (juice from 4-6 limes) 3/4 cup lemon juice (juice from 2-3 lemons) 1 cup finely chopped red onion 1 bunch scallions (chopped fine) 1 cup red bell…
Read More