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Recipes
Lucky Kentucky Pie
By dyannucci
Preheat over to 350 degrees, Sprinkle both sides of crust with flour, Roll out on 9-inch pie plate, Prepare edges...
- 2/3 cupsugar
- 2/3 tablespoon flour
- 1/4 cup butter (lh stick), melted
- 3 eggs, beaten, plus 1egg for egg wash
- 1 cup light corn syrup
- 1/4 teaspoon salt ,
- 1 teaspoon white vinegar
- 1 cup pecans, chopped
- 1/2 cup chocolate chips
- 1 refrigerated pie crust (or 9-inch crust of your choice)
- Homemade whipped cream, recipe follows
- Homemade Whipped Cream
- 1 cup heavy cream
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract .
- . Pour cream into a bowl and whip
Honey-Lemon-Thyme Cornish Game Hens
By dyannucci
Position an oven rack in the center of the oven and preheat the oven to 375 degrees F
- 4 (1-pound each) Cornish game hens, spatchcocked*
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1 tablespoon, plus 1 teaspoon chopped fresh thyme leaves
- 5 lemons, 4 juiced, 1 thinly sliced
- 1/3 cup honey
- 1 tablespoon, plus 1 teaspoon soy sauce
- 4 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Fresh thyme sprigs, for garnish
Deviled Eggs with Crab
By dyannucci
Recipe courtesy Giada De Laurentiis
- 4 ounces lump crabmeat
- 1/2 stick celery, finely chopped
- 2 tablespoons mascarpone cheese, at room temperature
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
- 6 hard boiled eggs, peeled, halved, and yolks removed
Sweet Potato Tartlets
By dyannucci
These festive tarts are the perfect sweet treat for grazing guests
- Brown Sugar Pecans:
- 4 4 packages 4 (1.9-oz.) packages frozen mini-phyllo shells, thawed
- 8 8 8 ounces cream cheese, softened
- 1/2 1/2 1/2 cup sugar
- 1 1 1 cup mashed, cooked sweet potato
- 1/2 1/2 1/2 cup sour cream
- 1 1 1 large egg
- 1 1 1 teaspoon vanilla extract
- Garnishes: mint leaves, sweetened whipped cream
- 2 2 cups
- 1/2 1/2 1/2 cup light brown sugar
- 6 6 6 tablespoons dark corn syrup
- 2 2 2 cups pecan halves
Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers
By dyannucci
Recipe courtesy Anne Burrell
- 1 large or 2 small heads cauliflower, cut into bite size florets
- Extra-virgin olive oil
- Kosher salt
- 3/4 cup capers, patted dry
- 2 radicchio trevisano, cut into chiffonade
- 1/2 cup aged pecorino, shaved
- 1 bunch chives, cut into 2-inch lengths
- 1/4 cup freshly squeezed lemon juice
Butter Roasted Chicken with Roasted Vegetables
By dyannucci
For the chicken: Heat the oven to 400 degrees F
- Butter roasted chicken
- 1 chicken, about 3 pounds/1.2 kg
- Sprig fresh rosemary
- Sprig fresh thyme
- Few sprigs fresh tarragon
- Salt and freshly ground black pepper
- 1/4 cup/60 g butter
- Roasted vegetables
- 6 small potatoes, peeled and cut into grins
- 4 carrots, cut in half, then halved lengthwise
- 3 leeks, washed, trimmed and cut into logs
- 2 handfuls cherry tomatoes
- 3 tablespoons olive oil
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons butter
- 2 bay leaves
- Branch fresh rosemary, cut in 3
Smoked Salmon Pizzettes
By dyannucci
Recipe courtesy Giada De Laurentiis
- Flour, for work surface
- 1 (8-ounce) ball purchased pizza dough
- Olive oil, for drizzling
- 1/4 cup mascarpone cheese, at room temperature
- 1/4 cup sour cream
- 2 tablespoons capers, rinsed, drained, coarsely chopped and dried on paper towels
- Kosher salt and freshly ground black pepper
- 2 ounces smoked salmon, cut into 3/4-inch pieces
- 1/4 cup chopped fresh chives
Seared Sea Scallops with Thai Lime Butter Sauce
By dyannucci
Pick through the scallops for fragments of broken shell
- 1/2 pounds large (10-20 size) sea scallops, strap removed
- 2 tablespoons vegetable oil
- Freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup Thai Lime Dipping Sauce, herbs strained *
- 1/4 cup heavy cream
- 4 tablespoons sweet (unsalted) butter
- 2 tablespoons freshly chopped cilantro, basil & mint
- Rice (jasmine or sticky) for serving
Marc Forgione's Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton"
By dyannucci
tsai
- For the Soup:
- 1/2 small onion, rough chopped
- 6 vine-ripened tomatoes, rough chopped
- 1 sprig thyme, picked
- 1 clove garlic
- 1 Tbsp sugar
- 1/2 tsp Tabasco sauce
- 2 Tbsp sherry vinegar
- 2 Tbsp extra –virgin olive oil
- For the garnish:
- 3 T Extra Virgin Olive Oil
- 2 c Heirloom Cherry Tomatoes (halved)
- 1 c Basil Pesto
- 6 Spring Roll Wrappers lumpai, sliced 1/4-inch thick
- 10 Basil Leaves
- 1 t Red Pepper Flakes
- Canola oil to cook
Soft-shell Crab BLT with Saffron Aioli and Peppercress
By dyannucci
Aioli: Drizzle the lemon juice over the saffron in a medium bowl
- Aioli
- 2 lemons, juiced
- 1 tablespoon saffron
- 1 clove garlic, smashed and minced
- Kosher salt
- 2 egg yolks
- Freshly cracked black pepper
- Extra-virgin olive oil
- Softened butter
- 8 sourdough slices
- Blended oil, for shallow frying
- 4 cups rice flour
- Kosher salt
- 12 cleaned soft-shell crabs
- 8 to 12 slices heirloom tomatoes
- Sea salt
- 2 bunches peppercress
- 16 slices bacon, cooked until crispy
- 1 lemon, zested