Posts Tagged ‘recipes’
Cuban Sandwiches – Chef Anthony Salemme
by Anthony Salemme, contributing chef This was a down city favorite lunchtime sandwich, and I hadn’t made one at home in a very long time. I used leftover roasted pork tenderloin I had made the day before. Serves 4 For the Roast Pork: 2 Tablespoons olive oil 2 Tablespoons orange juice, just squeeze the orange…
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 MoreCorn Chowda, garnished with Cheez-Its – by Anthony Salemme
By Anthony Salemme, contributing chef One more month of Winter. This Chowda is sure to keep you going. Serves 6-8 1/12 pound frozen corn, thawed 6 cups chicken stock 1 ½ cups heavy cream 6 slices bacon 1 large onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 3 Tablespoons flour 1 bunch scallions,…
Read MoreBlood Orange Three Cheese Pizza – Anthony Salemme
by Anthony Salemme, contributing chef I really enjoy coming up with very imaginative pizzas especially adding fruit. The tart blood oranges, combined with a citrus ricotta, mozzarella and sharp Asiago with a touch of honey to finish it works very well. 8 ounces pizza dough, at room temperature 3 blood oranges 1 small red onion,…
Read MoreGorgonzola and Pine Nut Stuffed Mushrooms
By Anthony Salemme, chef Makes 12-14 mushroom caps This can be an easy and satisfying appetizer or serve with some grilled vegetables for a main course. 1 8-ounce package baby Bella mushrooms 4 ounces gorgonzola, crumbled 1/3 cup toasted pine nuts 2 shallots, minced 2 cloves garlic, minced ½ cup butter 12 Ritz crackers, crushed…
Read MoreMoroccan Braised Lamb Meatballs over Creamy Polenta
By Anthony Salemme, contributing chef Serves 4 This is a hearty meal can be made with beef, lamb or pork or you can just make the sauce and serve that over the polenta. Meatballs 1-pound ground lamb ½ cup plain breadcrumbs 1 egg ½ cup diced onion 1 clove garlic, minced fine 1 tablespoon brown…
Read MoreYour Recipe Today – Roast Pork Tenderloin with Zippy Cabernet Chocolate Sauce
Roast Pork Tenderloin with Zippy Cabernet Chocolate Sauce – by Chef Salemme By Anthony Salemme, contributing chef Roast Pork Tenderloin with Zippy Cabernet Chocolate Sauce over Cheddar Bacon and Pea Risotto There are a few steps to making this showstopper meal, but if you are organized you can make it in about an hour. Risotto…
Read MoreSavory Bacon and Cheddar-Wrapped Twists with Holiday Bocadillo Dip
By Anthony Salemme, contributing chef Makes 12 twists This is a great appetizer or snack especially for the upcoming Holidays. 1 box puff pastry sheets, defrosted 12 thin strips of Bacon 6 ounces Extra Sharp Cabot cheddar cheese, grated 1 Tablespoon chopped rosemary ½ cup light brown sugar 1 teaspoon hot smoked paprika 1 egg,…
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