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Recipes
Shrimp Potstickers
By dyannucci
Makes 24 dumplings, 6 first-course servings
- Filling
- 3 cups minced napa cabbage leaves
- 3/4 teaspoon table salt
- 3/4 pound peeled, deveined shrimp , pulsed ten times in food processor
- 6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
- 1/8 teaspoon ground black pepper
- 4 teaspoons soy sauce
- 1 1/2 teaspoons grated fresh ginger
- 1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
- 1 egg , lightly beaten
- 24 gyoza wrappers round (see note above)
- 4 teaspoons vegetable oil
Parmesan with Dates
By dyannucci
We wanted to create several easy antipasti recipes—interesting but not too filling
- Serves 8
- Ingredients
- 16 whole dates (such as medjool)
- 4 ounces Parmigiano-Reggiano, room temperature
Grilled Meats and Vegetables over Saffron Orzo
By dyannucci
In a medium bowl, combine the marinade ingredients
- 5 cloves garlic, minced
- 1 cup fresh lemon juice, from about 5 lemons
- 2 cups extra-virgin olive oil
- 2 teaspoons smoked salt, or kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped flat-leaf parsley
- 3 skinless, boneless chicken breasts
- 4 boneless, skinless chicken thighs
- 1/2 pound medium shrimp, shelled and deveined
- 2 ears corn, husked and cut into thirds
- 1/2 pound cremini mushrooms, wiped clean
- 1 red bell pepper, halved and cored
- 1 yellow bell pepper, halved and cored
- 1 orange bell pepper, halved and cored
- Saffron Orzo, recipe follows
Steak Tartare
By dyannucci
The seasoning of steak tartare is open to the tastes of the eater
- 2 2 2 egg yolks
- 3 3 3 Tbs. chopped white onions
- 3 3 3 Tbs. very small capers
- 6 6 6 sprigs parsley, leaves only, chopped
- 6 6 6 anchovies, roughly chopped
- 1 1 1 Tbs. Creole or dijon mustard
- 2 2 2 tsp. Worcestershire sauce
- 2 2 2 tsp. Tabasco Caribbean style steak sauce (or Pickapeppa)
- 1 1 1 Tbs. extra-virgin olive oil
- 1 1 1 tsp. kosher or sea salt
- 1/2 1/2 1/2 tsp. freshly ground black pepper
- 12 12 12 oz. tenderloin butt ends, or round steak
Shrimp-and-Crab Gumbo Over Grits
By dyannucci
Coastal Living AUGUST 2010
- 1/4 cup vegetable oil, divided
- 1 (12-ounce) package andouille sausages, sliced
- 1/4 cup all-purpose flour
- 1/2 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 celery ribs, chopped
- 5 garlic cloves, thinly sliced
- 3 cups fish stock or chicken broth
- 2 (14 1⁄2-ounce) cans diced tomatoes, undrained
- 1/2 pound fresh okra, thinly sliced
- 6 fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne
- 2 teaspoons fresh lime juice
- 1 cup quick-cooking or stone-ground grits
- 1 1/2 pounds large shrimp, peeled and deveined if desired
- 1/2 pound lump crabmeat
- 1/2 cup chopped fresh parsley leaves
- 1 tablespoon filé powder, optional
- Hot sauce, optional
Butterflied Chicken with Thyme, Lemon and Garlic
By dyannucci
Times:Prep15 min Inactive Prep2 hr 10 min Cook35 min Total:3 hr 0 min
- 1/2 cup canola oil
- 2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
- 2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
- 2 tablespoons grated lemon zest
- 1 tablespoon chopped onion
- Pinch crushed red pepper flakes
- 1 (3-pound) whole chicken, butterflied
- Salt and freshly ground black pepper
Pumpkin Risotto with Amarone Sauce
By dyannucci
non traditional cooking process
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces
- 2 fresh bay leaves
- 3 cups vegetable stock, plus 1 cup vegetable stock
- 1 1/2 cups arborio rice
- 3 tablespoons freshly grated Parmesan
- 1 tablespoon butter
- Sea salt
- Freshly ground black pepper
- 1 recipe Amarone sauce, recipe follows
Smoked Paprika Shredded Pork with Orange Fennel Marmalade
By dyannucci
Smoked paprika adds a distinctive smoked flavor to slow roasted pork butt, which is shredded and served with Orange...
- Ingredients1 tablespoon plus 2 teaspoons McCormick® Gourmet Collection Paprika, Smoked
- 1 1/2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon
- 1 1/2 teaspoons salt
- 1 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
- 1/2 teaspoon McCormick® Gourmet Collection Chili Powder
- 1/2 teaspoon McCormick® Gourmet Collection Coriander Seed, Ground
- 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
- 1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
- 3 pounds pork butt or shoulder roast, trimmed
- 2 tablespoons olive oil
- Orange Fennel Marmalade
- 1 bag (11 ounces) bite-sized bowl-shaped tortilla chips
Fusilli with Fresh Pomodoro
By dyannucci
Directions Bring a large pot of salted water to a boil over high heat
- 3/4 teaspoon kosher salt, plus more
- 1 pound fusilli pasta
- 1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 3 stems fresh basil, plus 1/4 cup chopped basil
- 1/2 cup fresh ricotta, plus more for garnish
- 1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish
Pan Roasted Snapper
By dyannucci
Executive Chef Kyle Rourke Red Star Tavern, Portland
- Pan Roasted Snapper
- 4- 6 oz. snapper filets (or any white fish)
- 2 leeks, slice thin
- 2 celery root, medium diced
- Mushroom Cream
- 2 cups cream
- 1/2 cup chanterelle mushrooms
- 1 bay leaf
- 1 leak, sliced thin
- pickled mushrooms
- 1 cup apple cider vinegar
- 1/2 cup water
- 3 cloves of garlic
- 1/2 cup sugar
- 1/4 c salt
- 2 dashes fish sauce
- 2 T. sesame oil
- 1 cup chanterelle mushrooms