Posts Tagged ‘recipes’
Three Thanksgiving Sides – from Chef Anthony Salemme
by Anthony Salemme, contributing chef Macaroni and 4 cheeses Serves 10 as a side dish For at least a decade I celebrated Thanksgiving in St Thomas USVI. Mac ‘n cheese was a staple at the buffet 1-pound cooked shell pasta 4 cups whole milk 2 Tablespoons flour 2 Tablespoons butter 1 8-ounce Cabot cream…
Read MoreCreamy Lemon Spaghetti Amalfi Style, with Chef Anthony
by Anthony Salemme, contributing chef In case you are still trying to cling on to warmer weather or were supposed to take a trip to the Amalfi Coast this year, this simple pasta dish will be a new favorite. Serves 4 1-pound spaghetti 1 tablespoon salt 1 teaspoon black pepper 2 lemons, reserve 4 slices…
Read MoreYour Recipe Today – Sweet Potato Cannelloni
By Anthony Salemme Sweet Potato Cannelloni Serves 6-8 This vegetarian dish is inspired by the cooler late summer temperatures. The sliced sweet potatoes are in place of the traditional pasta sheets so it’s Gluten Free. 3 large sweet potatoes 4 ounces goat cheese 4 ounces asiago cheese (grated) 2 ounces parmesan 1 green apple (peeled…
Read MoreLemon Blueberry Créme Brùlée
By Anthony Salemme, chef Serves 6 1 14 ounce can sweet and condensed milk 14 ounces whole milk (just re-fill the can to measure your milk) 2 teaspoons lemon zest 1 teaspoon vanilla extract 4 eggs 2 egg yolks 1-pint blueberries ½ cup sugar (for the topping) Pre heat your oven to 350F. Spray 6…
Read MorePeach Rosé Ice Box Cake
by Anthony Salemme, chef It’s too hot to turn on the oven right now! You can substitute all that with plums, apricots, raspberries or strawberries. 1 pound cream cheese, at room temperature 4 eggs, at room temperature, separated ½ cup sugar 2 Tablespoons Rum 2 packages Ladyfinger cookies 1 ½ pounds Peaches, peeled and slice…
Read MoreGrilled Pizza w/Bacon, Strawberries, Rhubarb Jam, Red Onions, Gorgonzola Cheese
Grilled Pizza with Bacon, Strawberries, Rhubarb Jam, Red Onions, Gorgonzola Cheese At the peak of strawberry season, I made this pizza on a whim. The result was a winner of savory and sweet, all at the same time. You can substitute the jam for pepper jelly and add peaches instead. 6 ounces pizza dough (at…
Read MoreIt’s your Recipe – Today – Baked Camembert Cheese on the Grill with Wild Mushrooms
Baked Camembert Cheese on the Grill with BBQ grilled roasted Wild Mushrooms and Rosè Wine -served with warm baguette By Anthony Salemme, contributing chef On a hot Summer night who feels like heating up your kitchen? I keep it simple and make all of this on my gas grill. You can also use your oven…
Read MoreTOP RECIPE with Chef Anthony Salemme: Maryland Crab Cakes
By Anthony Salemme, contributing chef Serves 6 Over 22 years of owning Downcity Food and Cocktails we must had made thousands of pounds of our second most popular dish next to Mom’s Meatloaf. These are easy and delicious. 1 pound lump crab meat 1 Tablespoon butter ½ yellow onion (diced small) 1 clove garlic (…
Read MoreYour 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 MoreYour Recipe – Today – Southern Fried Chicken
By Anthony Salemme, contributing chef Here at MealPVD I only fry outside so the whole house doesn’t smell of grease. With the nice weather and extra daylight, it’s easy to do outside on the extra burner on the grill or in a Fry Daddy. 2 cups buttermilk 2 eggs ¼ cup Frank’s red-hot sauce 1…
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