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Recipes
Crab stuffed mushrooms
By dyannucci
To make ahead, stuff the mushroom caps, cover, and chill for up to 24 hours
- Prep: 45 minutes Bake: 8 minutes
- Broil: 1 minute oven: 375°
- 24 large fresh mushrooms, 1 1/2–2 inches in diameter
- 1/3 cup melted butter
- 1/2 cup minced green and/or red sweet pepper (about half of a pepper total)*
- 1/4 cup minced celery (1/2 of a stalk)*
- 2 Tbsp. minced shallot (1 small)*
- 2 tsp. cooking oil
- 1 lb. fresh cooked crabmeat, cut into bite-size pieces, or four 6-oz. (4.25-oz. drained weight) cans crabmeat, drained, flaked, and cartilage removed
- 1/4 cup fine dry bread crumbs
- 1/4 cup mayonnaise
- 1 hard-cooked egg, yolk discarded and white finely chopped
- 2 Tbsp. minced green onion
- 1/2 tsp. Old Bay seasoning
- Dash bottled hot pepper
Finger Jello
By dyannucci
combine ingredients and place in 13 x9 pan and let set for 1 hour
- 9 oz jello 3 small boxes
- 4 envelopes knox's gel
- 4 cups boiling water
Nai Nai's Spring Rolls
By dyannucci
tsai
- 1 pound ground pork extra fat or can use turkey or shrimp
- 1 pound pork regular
- 2 large white onions, sliced thin
- 2 cups shredded carrots
- 3 cups Napa cabbage, shredded
- 1/4 cup garlic, minced
- 1/4 cup ginger, minced
- 7 oz mung bean thread noodles (or rice vermicelli)
- 1 tablespoon sesame oil
- 1/2 cup naturally brewed soy sauce
- 1 pound package lumpia/menlo wrappers or egg roll or spring roll wrappers
- 1 egg beaten with 1/4 cup water, for egg wash
- Kosher salt and freshly ground black pepper to taste
- Canola oil for cooking
- Dim Sum Dipper
- Makes about 2 cups
- 1/4 cup scallions
- 1/4 cup sambal
- 1 cup rice vinegar
- 1 cup soy sauce
- 2 teaspoons sesame oil
Grilled Rib Eye with Tomato and Poblano Chile Sauce
By dyannucci
5 star
- 2 large poblano chiles (about 5 ounces each)
- 1 tablespoon dried Mexican oregano
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon dried crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 cup canned crushed tomatoes
- 1/4 cup beef broth
- 1 tablespoon tomato paste
- Kosher salt and freshly ground black pepper
- 1 tablespoon cornstarch
- 2 1/2 teaspoons kosher salt
- 1 1/4 teaspoons freshly ground black pepper
- Four 8-ounce rib eye steaks (each about 1-inch thick)
- Vegetable oil, for brushing
Italian Meatloaf
By dyannucci
Recipe courtesy Michael Chiarello
- 2 tablespoons extra-virgin olive oil
- 1 red pepper, seeded, small diced
- 1 onion, diced
- 2 teaspoons (about 3 cloves) chopped garlic
- 2 pound ground beef (lean)or a mixture of turkey, pork or veal. I/2 of mixture should be beef
- 2 eggs
- 3/4 cup bread crumbs
- 1 cup grated Parmesan
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped basil leaves
- 1 tablespoon chopped parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
Dipped Chocolate Anything
By dyannucci
Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water)
- 2 pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor)
- Pretzels, graham crackers, dried fruit or anything, for dipping
Crispy Salt and Pepper Squid with Spicy Asian Salad
By dyannucci
For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice
- 1 tablespoon chili oil
- 1 tablespoon vegetable oil
- 2 lemons, juiced
- Salt and freshly ground white pepper
- 6 ounces mixed baby greens
- 1/2 cup peeled and julienned carrots
- 2 scallions, chopped lengthwise
- Vegetable oil, for frying
- 2 eggs, beaten
- 5 tablespoons potato (or corn) starch
- 1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings
- Sea salt and freshly ground white pepper
- Chile flakes
- 2 scallions, green parts only, sliced, for garnish
Chocolate Anise Cookies
By dyannucci
Preheat the oven to 350 degrees F
- Giada
- 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon ground anise seed 1 cup semisweet chocolate chips
Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish
By dyannucci
Recipe courtesy Bobby Flay
- Handful hickory chips
- Ice
- 8 plum tomatoes, cored, halved the short way
- Canola oil, for grilling
- Kosher salt and freshly ground black pepper
- 1/2 cup Greek extra-virgin olive oil
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/4 cup chopped fresh dill
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/2 small red onion, cut into small dice
- 12 colossal shrimp (15 or less per pound), tail on, shelled and deveined
- 12 small calamari, heads and tentacles removed, bodies butterflied and scored to prevent curling
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 4 lemons, halved
- Canola oil, for grilling
- Kosher salt and freshly ground black pepper
- Fresh parsley leaves
- Dill fronds, for garnish
- 6-inch wooden skewers, soaked in cold water at least 1 hour
Blue Ginger Black Pepper-Garlic Lobster
By dyannucci
This Blue Ginger standout is so simple to prepare and the peppery, garlicky sauce and lobster make one of those per...
- 2 tablespoons grapeseed or canola oil
- 3-1 1/2 - to 2-pound lobsters
- 1/2 cup dry white wine
- 2 cups Black Pepper-Garlic Sauce
- 2 large tomatoes, cut into 12-inch dice
- Juice of 1 lemon
- 2 scallions, green and white parts, cut 1/8 inch thick