For the swordfish

• 2 lbs swordfish, 1”-1 ½” thick cut
• 2 lemons, zested and juice reserved
• 1 TBS garlic, minced
• ½ cup extra virgin olive oil
• 1 TBS fresh oregano, minced
• Pinch of kosher salt
• Pinch of cracked pepper
• ¼ cup fresh parsley, chopped

For the Tapenade

• 2 TBS Extra Virgin Olive Oil
• 1 cup cherry tomatoes, halved
• ½ cup yellow pepper, finely chopped
• ¾ cup your favorite mix of green and black olives, chopped
• ¼ cup capers
• Juice from 1 lemon
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig oregano
• Splash of white wine 

PREPARATION:

For the swordfish

1. Preheat your grill to medium-high/high. Place the swordfish in a rimmed baking dish. 
2. Prepare the marinade for the swordfish. In a small bowl whisk together lemon zest, garlic, olive oil, salt, and pepper. Pour half the mixture over the swordfish and let sit at room temperature on the counter for 20 minutes.
3. Meanwhile, whisk lemon juice into the remaining marinade mixture and set aside for a finishing dressing.
4. To grill the swordfish, brush off any large pieces of herbs and garlic from the filet before placing them over direct heat. Grill for about 6 minutes on each side and cook until the internal temperature reaches 145*.

For the tapenade

1. Over medium heat in a medium pan, add extra virgin olive oil and tomatoes, and cook for 2 minutes. Add yellow peppers, olives, capers, lemon juice, rosemary, thyme, and oregano, and simmer for 4 minutes. Add white wine and cook for 2 more minutes. Keep warm until ready to serve.

INGREDIENTS:

• 1 croissant, flattened ¼” thin with a rolling pin
• 1 TBS butter
• 2TBS honey, divided (Mike’s Hot Honey is delicious with a kick)
• 1 cup arugula
• 1 TBS EVOO
• 2 tsp lemon juice, divided
• 1 peach, diced
• 1 fresh mozzarella ball
• 2 slices prosciutto

PREPARATION:

1. In a non-stick pan over medium heat, melt butter and honey. Add smashed croissant and sear for 3 minutes on each side until crisp, a little caramelized, and golden brown.
2. Meanwhile, toss the fresh arugula with EVOO and 1 tsp lemon juice. 
3. Prepare the diced peaches, tossing them with the remaining 1 tsp lemon and remaining 1 TBS hot honey.
4. To serve, plate seared crushed croissant down on a plate.
5. Top with arugula salad, tossed peaches, sliced prosciutto and mozzarella ball. 
6. Finish with a final drizzle of honey, EVOO and sprinkle of salt.
7. Enjoy!

• 6x Watermelon “Steaks”, sliced 1 ½”x 3”x 5”
• 2 TBS extra virgin olive oil
• 2 cloves garlic
• 1 TBS soy sauce
• 1 tsp miso paste
• Kosher Salt and Freshly Cracked Pepper
• Balsamic glaze
• Dukkah

PREPARATION 

1. Place the watermelon “steaks” on a rack over a baking sheet  in the refrigerator over night, uncovered. 
2. To prepare day of, preheat the grill on high for 20 minutes.
3. Remove the watermelon from the fridge and blot with a paper towel to remove excess moisture.  
4. In a small mixing bowl, whisk together the extra virgin olive oil, garlic, soy sauce, and miso. Add salt and pepper to taste. 
5. Using a basting brush, rub the marinade over all 6 sides for the watermelon steak. 
6. Grill on high over direct flame, about 4 minutes per side or until the watermelon exterior has caramelized and beautiful grill marks are visible.
7. Off the heat, dress with balsamic glaze and a pinch of Dukkah spice blend or sesame seeds.

• 16 x 1 ½” cubes Watermelon 1 TBS vanilla extract
• 1 LB halloumi sliced into 1 ½”x 1 ½”x ¾” blocks
• Fresh mint leaves 
• ½ cup honey
• 1 TBS apple cider vinegar
• ¼ tsp red pepper flake
• 1 segmented grapefruit, segments and juice 
• Fresh mint and chopped pistachios make a beautiful garnish
• EVOO
• Salt
• ¼ cup pistachio, crushed

PREPARATION:

1. Skewer Watermelon and Halloumi, alternating and placing a mint leaf between each layer.
2. Preheat the grill on high for 20 minutes.
3. Drizzle skewers with EVOO and a pinch of Kosher salt.
4. Grill over direct flame, about 3 to 4 minutes per side until gorgeous grill marks are visible.
5. Prepare the hot honey-soaked grapefruit by combining honey, apple cider vinegar, red pepper flakes and segmented grapefruit and juice in a small pot and warm over indirect heat. Warm to infuse flavors for 5 -10 minutes, careful not to bring to a boil.
6. To serve, serve skewers on a board and spoon loads of hot honey-soaked grapefruit. Garnish with mint and pistachio. 

• 6 Baby Cucumbers
• 2 tsp honey
• 2 tsp sesame oil
• 3 tsp soy sauce
• 4 tsp rice vinegar
• 3 cloves garlic, minced
• ¼ tsp red pepper flake
• ¼ fresh mint, chopped
• 2 tsp garnish

PREPARATION:

1. Lay the cucumbers down on a firm cutting surface. With the flat side of a chef’s knife, press firmly down on the cucumber until it “cracks.” Repeat along the length of the entire cucumber.
2. Slice the smashed cucumber at a 45* angle into ¼ slices and place in a bowl.
3. In a small mixing bowl, whisk together the honey, sesame oil, soy sauce, rice vinegar, garlic, and red pepper flake. Taste and adjust seasoning.
4. Drizzle the dressing over the smashed cucumbers and chill.
5. Garnish with fresh mint just before serving.

From their limoncello with lemons from Italy, a smooth pistachio liquor, to their new refreshing cans of spiked seltzer and margaritas, they add a “wow” factor to your bar cart, but Anna says they’re not just for cocktails.

She makes two delicious desserts including, this delicious pistachio biscuit ice box cake recipe.

INGREDIENTS:

• 1 pint of heavy whipping cream
• 2 TBS plus ¼ cup granulated sugar, divided
• 8 ounces of mascarpone cheese, room temperature
• ¾ cup pistachio liqueur
• Zest from 1 orange
• Marie’s Biscuits or graham crackers, about 2 dozen
• ½ cup roasted pistachios, chopped
• Milk chocolate for shaving as garnish

PREPARATION:

1. In a large bowl, whip heavy cream with 2 TBS sugar to form stiff peaks. Keep chilled.
2. In a separate bowl, whip mascarpone with ¼ cup sugar and ¾ cup pistachio liqueur until smooth. Add orange zest. Fold in whipped cream, reserving about 1 cup.
3. Line a 9×3” loaf pan with plastic wrap and alternate layers of mascarpone mixture with biscuits. Aim for at least 4 layers.
4. Refrigerate for 5 hours or over night. 1 hour before serving, freeze.
5. Just before serving flip out of pan and remove plastic wrap. Dress with whipped cream and top with crushed pistachios, biscuit crumbles, orange zest and chocolate shavings. Serve chilled and enjoy!

Our Anna Rossi and KAM executive chef, Linda Davey, discuss the functionality of Thermador as they whip up a Cinco De Mayo-inspired grain bowl.

The dish has everything you would expect with rice and quinoa, made fluffy in the steam oven, fresh veggies and a delicious sous vide steak grilled to perfection.

The two finish the bowl off with a citrus dressing and sip on a margarita! All this and more in this special episode of The Chef’s Pantry.

Watch above to see chefs Linda and Anna prepare this dish step-by-step!

For the lamb

• 1 1/2LBS Rack of lamb, frenched
• 3 TBS Za’atar spice blend
• 2 TBS extra virgin olive oil
• Salt and pepper
• Pistachio Mint Gremolata (Gremolata Recipe)

PREPARATION:

1. Preheat the oven to 450*, positioning the top rack in the upper third.

2. Season rack of lamb generously with salt and pepper.

3. In a small bowl, whisk together the Za’atar spice blend and olive oil to make a runny paste. Generously rub the rack of lamb in this mixture and place the meat on a parchment-lined baking sheet with the fat side facing up. Let the lamb marinate for 30 minutes at room temperature.

4. Bake for 20 minutes or until the internal temperature is around 130* for medium rare. Remove from the oven and loosely tent with foil. Let the meat rest for 15 minutes before slicing down between the rib bones with a sharp knife.

5. Serve with Pistachio Mint Gremolata.

Watch below to make this recipe step-by-step with Anna Rossi!

First, he shows Anna the secret to his mushroom pesto gnocchi. Plus, they whip up a fresh tuna crudo that is out of this world.

Watch above to learn the secrets to making these two delicious dishes!

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Serving Up the Flavors of the Mediterranean With Chef Ana Sortun of Oleana in Cambridge

Bigeye Tuna

• Cara cara orange segments
• Green olive
• Radish
• Radish greens
• Cucumber
• Sea salt
• Sesame seeds
• Sesame oil
• Smoked Turkish pepper
• Calabrian chili vinaigrette
• Avocado mousse

Garnish Prep:
1. Take cara cara oranges and cut off the rind and pith, and segment
the orange
2. Slice green olives
3. Dice cucumber
4. Slice radishes thin on a mandolin

PREPARATION:

Bigeye Tuna

1. Start with a center-cut piece of Bigeye Tuna.
2. Cut the belly or sinew portion from the rest of the loin.
3. Take the belly portion and scrape it with a spoon to remove all the
usable tuna and set it aside to make spicy tuna.
4. Cut the loin pieces into even rectangle blocks, then cut ¼-inch
slices.
5. Set tuna slices on a tray seasoned with sea salt, and sesame oil to
lightly cure.
6. If preferred, skip this process and just start with pre-prepped ¼
inch slices of tuna.

OVERALL PREPARATION:

1. Place a small scoop of spicy tuna down and spread lightly around
the bowl.
2. Arrange slices of tuna crudo around the bowl.
3. Place small drops of avocado mousse around the bowl.
4. Marinate cucumber is 2 tbsp of Calabrian sesame vinaigrette ( season ).
5. Spoon cucumber and vinaigrette over tuna and around the bowl.
6. Carefully arrange the rest of the garnish evenly around the bowl
to ensure that each bite gets a little of everything.
7. Finish the dish with a sprinkling of smoked Turkish pepper, black
sesame seeds and radish greens.

Calabrian Sesame Vinaigrette
50g Calabrian chili whole
70g Roasted garlic
150g Garlic oil
150g Sesame oil
50g Apple cider vinaigrette
100g Lime juice

Add all ingredients to the vita prep and puree.

Avocado Mousse
600g Avocado ( spoon mashed )
50g Roasted garlic
20g Garlic oil
100g Red onion
30g Lime juice
70g Sour cream

Add all ingredients to a vita prep and puree till smooth.
Transfer to a squeeze bottle or piping bag.

Watch below to see chefs Ryan and Anna prepare this recipe!

You’re in luck. Anna Rossi was lucky enough to join the chef at Cósmica restaurant in the South End of Boston to make some of the chef’s most popular dishes, sip on some killer cocktails and have lots of laughs.

How does a vegetable hot tamale sound? The restaurant makes a flavor-packed one with authentic ingredients wrapped up in a banana leaf and steamed. And, that’s just the filling, you won’t believe all of the toppings that add zing and crunch.

Next, we learn the secret to chef Colton’s arctic char ceviche served with classic homemade tortilla chips. It’s easy, fast and delicious. Plus, we get a sneak peek at his go-to kitchen tool for making salsa — can you guess what it is?

All this and more in this special episode of The Chef’s Pantry!

Watch above to see chef Colton and Anna collaborate to make these amazing dishes!

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INGREDIENTS:

• 1 orange, supremed
• 1 pomegranate, seeded
• 1/2 avocado, cubed
• 1 sprig tarragon, just the leaves chopped
• 1 sprig of parsley, chopped
• 1 sprig of dill, chopped
• 1 sprig of cilantro, chopped
• 3 oz artic char, sliced thin
• Hefty spoonful of tamarind black garlic chamoy sauce
• Lime juice, squeezed to taste
• Salt to taste
• Olive oil to taste

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Anna Rossi Mar 24, 2023

Vegetable Tamale Recipe

Anna Rossi Mar 22, 2023

Crispy Mustard-Smothered, Smashed, Parmesan Brussels Sprouts Recipe

PREPARATION:

Prep all ingredients, ensuring the orange is properly slice, pomegranate seeds are ready, and herbs are finely chopped

Combine all ingredients in a medium-sized mixing bowl

Mix together with a squeeze of lime, salt and olive oil to taste

Spread tamarind black garlic chamoy sauce on the bottom of the dish

Place mixed ingredients on top

Top with arctic char

Serve with favorite chips or crackers

Watch below to make this recipe step-by-step with Anna and chef Colton!

INGREDIENTS:

• 2 cups masa harina
• 6 TBSP adobo
• 1 gm achiote
• 2 oz canola oil
• 1 cup water
• Salt to taste
• Roasted vegetables of your choice, seasonal
• Chihuahua cheese
• 8 banana leaves

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Anna Rossi Mar 22, 2023

Crispy Mustard-Smothered, Smashed, Parmesan Brussels Sprouts Recipe

Anna Rossi Mar 10, 2023

Buttermilk & Bourbon's Clam Chowder Recipe

PREPARATION:

Mix all ingredients together in a large mixing bowl

Spread masa mixture on banana leaf, leaving room on edges for folding

Place roasted vegetable mixture on top of masa, followed by chihuahua cheese

Wrap the banana leaf to close the tamale

Steam on high in a steamer for 30 minutes

TAMARIND BLACK GARLIC CHAMOY

INGREDIENTS:

• 10 clove black garlic
• ¼ cup prepared tamarind
• ¼ cup dry hibiscus 
• ¼ cup agave nectar
• ¼ cup water
• Salt to taste

PREPARATION:

Simmer all ingredients together for 20 minutes

Blend until smooth

Watch below to make this recipe step-by-step with Anna and chef Colton!

With a nod to the holiday, she’s corning some short ribs. The process takes some time but is so worth it. Next, she pairs them with crispy, mustard-smothered, smashed, parmesan Brussels sprouts — which are also considered mini cabbage — that promise to pack a punch of flavor.

And, for all you Irish coffee lovers, we didn’t forget you but Anna is skipping the traditional drink in favor of some Irish cream tiramisu that may turn out to be your new lucky charm.

All this and more in this episode of The Chef’s Pantry with Anna Rossi.

Watch above to see how Anna prepares these delicious Irish-inspired recipes!

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Mexican Meal Masterpiece: Slow-Cooked Pork Poblano Carnitas and A Coconut Margarita

½ cup raw bacon, minced

4 tbs. butter 

¼ cup celery, medium diced

¼ cup onion, medium diced

¼ cup carrot, medium diced

¼ cup fennel, medium diced

1 tsp. fresh thyme leaves

2 ea. bay leaf 

¼ cup all-purpose flour

2 ½ cups clam juice

2 cups quahog meat, large diced 

½lb. Idaho potatoes, peeled, diced & cooked separate until just cooked

2 tbs. finely chopped parsley leaves 

2 tbs. finely chopped fresh chives

1-2 cups heavy cream

Salt and pepper

Garnishes 

¼ cup black pepper bacon bits

1 cup smoked oyster crackers

2 tbs. chives, finely minced.

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Anna Rossi Mar 6, 2023

Lavender Pistachio-Encrusted Rack of Lamb with Cherry Red Wine Reduction Recipe

Anna Rossi Mar 8, 2023

Gin Panna Cotta with Negroni Granita Recipe

PREPARATION:

Melt butter in a heavy large pot over medium heat. 

Add bacon and cook until bacon begins to brown, about 8 minutes. Add vegetables, thyme and bay leaf and sauté until vegetables soften about 6 minutes. 

Stir in flour and cook for 2 minutes (do not allow the flour to brown). 

Gradually whisk in clam juice. 

Add quahog meat. 

Simmer chowder for 10-15 minutes to blend flavors, stirring frequently. 

Finish with fresh herbs. 

Cool chowder base until ready to use. 

When you are ready to use, heat with enough heavy cream until desired consistency and re-season if necessary. 

Garnish with black pepper bacon bits, oyster crackers and minced chives.

Black Pepper Bacon Bits

1 cup bacon bits

1 tsp. + ½ tsp ground black pepper 

Preheat the oven to 300ºF. 

Mix bacon with black pepper and spread on a cookie sheet and bake for 20 minutes or until crisp. 

Strain fat then toss in an additional 

½ tsp black pepper. 

Store at room temperature

Smoked Oyster Crackers

2 cups oyster crackers

2 tbl. butter, melted 

Smoked salt 

Preheat the oven to 350ºF. 

Mix smoked salt and butter in a small pot and melt. 

Place crackers in a medium-sized bowl, pour mixture over crackers and toss until all crackers are coated. 

Bake for 4-6 minutes. 

Remove from the oven, and allow to cool.

Watch below to see chef Jason Santos and Anna make this delicious recipe!

For the lamb

• 1 ½ – 2 lb rack of lamb, Frenched
• 1 TBS extra virgin olive oil
• salt & pepper
• 2 TBS dijon mustard
• 2 cloves garlic, minced
• ½ cup pistachios, roasted & lightly salted and finely chopped
• ½ cup panko
• 2 TBS Provencal Herbs
• 1 TBS lemon zest
• 1 TBS honey
• 2 TBS extra virgin olive oil
• salt and pepper

PREPARATION:

1. Preheat the oven to 400*. Line a small baking sheet with parchment paper.
2. Season the rack of lamb on all sides generously with salt and pepper.  Preheat a cast iron skillet over medium-high heat and add 1 TBS Olive Oil.  Brown the rack of lamb in the pan for 1-2 minutes on each side. 
3. Place on a cutting board and allow to cool slightly. In a small dish, mix together the dijon and garlic and smother all sides of the rack of lamb generously.
4. In a medium mixing bowl, mix together the pistachios, panko, Provencal herbs, lemon zest, honey, 2 TBS extra virgin olive oil and a pinch of salt and pepper.  
5. Using your hands, pack the pistachio mixture all over the rack of lamb meat surfaces, avoiding the rib bones as much as possible.
6. Roast for 18-20 minutes or until internal temperature reaches 125*. Check halfway through and loosely tent with foil if the pistachios start to look too toasty.
7. Let the lamb rest for 10 minutes before slicing and serving.
8. Meanwhile, prepare the cherry red wine reduction.

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The pros at Yankee Spirits say this dish is perfectly paired with Duck Pond Pinot Noir.

INGREDIENTS:

For the Cherry Red Wine Reduction

• 1 TBS extra virgin olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 8 oz fresh cherries, pitted and halved
• 1 cup red wine, light-bodied
• ¾ cup chicken broth
• 2 tsp thyme, fresh
• 1 TBS butter
• 1 TBS flour

PREPARATION:

1. Using the same pan with drippings used to brown the rack of lamb, sautée shallot and garlic until aromatic and translucent in extra virgin olive oil.
2. Add cherries, wine, & chicken broth. Bring to a simmer and reduce the volume by half. In a small bowl, mash together the butter and flour and stir into the cherry red wine mixture. Simmer for 1 minute. 
3. Taste and adjust the seasoning with salt, pepper and thyme.

Watch below to make this recipe step-by-step with Anna!

It’s a layered dish of crushed pita chips with cauliflower, caramelized onions, creamy yogurt, and pinenuts.

Then, they whip up some whipped feta with sweet hot peppers served wth seedy crackers.

All this and more in this special episode of The Chef’s Pantry with Anna Rossi.

Watch above to see chefs Ana Sortun and Anna Rossi prepare these dishes step by step!

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Celebrity Chef Irene Li's Award-Winning Dumplings

Anna Rossi Jan 20, 2023

3 Delicious & Unique Breakfast Recipes To Spice Up Your Mornings

Anna says they are delicious and foolproof — either from scratch or with store bought wrappers. All you need is Li’s perfect pinching technique, and some of her tips on what you will need when wrapping them up at home

Plus, we learn how to make a tasty soy aioli dipping sauce.

All this and more in this special episode of “The Chef’s Pantry With Anna Rossi,” brought to you by Meet Boston. For more on the city’s food scene, head to Visit Boston (meetboston.com).

Watch above to make these recipes side-by-side with chef Irene Li and Anna Rossi!

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Snack Attack With Artichoke Boule & Garlic Soup Recipes

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The Best White Lasagna Recipe You Will Ever Want

These beauties are the perfect finger food and are made for dipping into a delicious, foolproof tangy yogurt spread.

Anna doesn’t forget the greens either. She drizzles a Beet Tahini Dressing over this perfect side that’s also great to keep on hand and in the refrigerator in case you need a go-to for salads, sandwiches and more.

Watch above to see how Anna perfectly prepares these recipes, so you can too!

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Next, they make one of Tenderoni’s most popular salads, the Sofia Salad which has crips romaine and fennel shavings.

Plus, we learn about the one thing chef Tiffani cannot live without in her home kitchen.

All this and more in this special “Meet Boston” episode of The Chef’s Pantry.

Watch above to see Celebrity Chef Tiffani Faison and Anna Rossi dive into these delicious recipes.