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Recipes
Grilled lobster tail w clarified butter
By dyannucci
Directions Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill
- Ingredients
- 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
- 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
- 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes.
Chile Crab
By dyannucci
Since I came back from Shanghai, I have had an obsession with crabs and, inspired by my trip, I invented this dish
- Ginger 'Juice'
- 2 cups hot water
- 1 (1-inch) piece fresh ginger, peeled and sliced
- 1 (1 1/2 by 1 1/2-inch) chunk Rock sugar or 2 to 3 tablespoons soft brown sugar
- Chile Sauce
- 9 ounces water
- 5 tablespoons tomato ketchup
- 2 tablespoons light soy sauce
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- Crab
- 4 tablespoons groundnut oil
- 6 large cloves garlic, finely chopped
- 2 tablespoons freshly grated ginger
- 3 medium red chiles, seeded and finely sliced
- 1 pound freshly cooked crab, inedible parts discarded, claws removed and cracked, legs removed, remaining shell chopped into quarters
- 5 ounces water
- 1 tablespoon fresh lime juice
- Egg Noodles
- 11 ounces fine egg noodles or dried yellow Shi wheat flour noodles*, cooked, drained and drizzled with a little sesame oil to prevent sticking
- 1/2 teaspoon dried chile flakes
- 1 tablespoon light soy sauce
- 2 spring onions, sliced lengthwise, divided
- Handful fresh cilantro leaves and stalks, roughly chopped, divided
- Can be found at specialty Asian markets.
Kale "Caesar" Salad
By dyannucci
m symon goes with lamb tagletlle
- 5 cups shredded baby kale
- 3 breakfast radishes, thinly sliced
- 1 fennel bulb, thinly sliced
- 1/4 cup extra-virgin olive oil
- Juice and zest of 1 lemon
- Kosher salt
- Kosher salt
- 1 clove garlic, peeled
- 1 oil-packed anchovy fillet
- 1 egg yolk
- 1 About 1 tablespoon extra-virgin olive oil
- 1/2 cup toasted breadcrumbs
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh parsley
dried tomato pesto
By dyannucci
Directions: Drain tomatoes and reserve oil Add enough EVOO to make 1/3 cup and set aside place tomatoes, p...
- 1/2 cup sun dried tomatoes (minus the oil they were packed in)
- 2 tablespoons fresh basil leaves
- 3 cloves garlic
- 1/4 cup parmigiano reggiano
- 2 tablespoons pine nuts or slivered almond (toasted)
- 2 tablespoons parmigiano reggiano (grated)
- 3 tablespoons olive oil (or oil from sun dried tomatoes)
- sea salt and pepper to taste
Lemon 'Ndunderi
By dyannucci
Amalfi coast cuisine
- 2 pounds 3 1/4 ounces/1 kg fresh ricotta cheese
- 2 pounds/900 g semolina flour
- 2 eggs
- 1 cup Parmigiano-Reggiano, plus more for serving
- 3 1/2 ounces/100 g all-purpose flour
- 2 tablespoons butter
- 1 cup heavy cream
- Zest and juice of 1 to 2 lemons
- Kosher salt
Grilled Romaine Salad with Blue Cheese
By dyannucci
Recipe courtesy Alex Guarnaschelli
- 6 cloves garlic, peeled
- 1 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon capers
- 1 tablespoon sherry vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce (recommended: Tabasco)
- 6 anchovy fillets and 1/2 teaspoon of their oil
- 1/2 to 3/4 cup olive oil, plus more for grilling the romaine
- 20 basil leaves, washed and dried
- 1 cup crumbled blue cheese, for garnish
- 3 romaine hearts, halved lengthwise, washed and dried
- Kosher salt
- 1 lemon, juiced
Two-Potato Gratin
By dyannucci
WHEN YOU START WITH HIGH-FLAVOR, NUTTY-INTENSE GRUYERE AND PARMIGIANO¬REGGIANO CHEESES, YOU DON'T NEED HEAVY CREAM...
- 2 medium baking potatoes, peeled and cut into 1/4 inch-thick slices (about 3 cups)
- 2 medium sweet potatoes, peeled and cut into 1/4 inch-thick slices (about 4 cups)
- 2 quarts no-salt-added chicken stock (such as Swanson)
- 2 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 2 garlic cloves, crushed
- 1 1/2 cups 2% reduced-fat milk
- 2 thyme sprigs
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3 ounces aged Gruyere cheese, shredded (about 3/4 cup)
- Cooking spray
- 2 tablespoons chopped fresh chives, divided
- 1 1/2 teaspoons chopped fresh thyme
- 1 ounce fresh Parmigiano-Reggiano
- cheese, grated (about 1/4 cup)
Grilled Pork Tenderloin with Mustard Fruit
By dyannucci
symon goes with braised cabbage
- 1 cup red wine
- 1/2 cup sugar
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1/3 cup whole-grain mustard
- 1/2 teaspoon mustard seeds
- 1 under-ripe pear, peeled, cored, and cut into cubes
- 1 cup dried apricots or dried cherries
- 1/2 cup chopped fresh cilantro
- 2 tablespoons Dijon mustard
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- Zest and juice of 1 lime
- 2 pork tenderloins, cleaned and silver skin removed
- 1 cup arugula, for serving
- 1 tablespoon extra-virgin olive oil, for drizzling
Panettone Bread Pudding
By dyannucci
Preheat the oven to 350 degrees F
- 1 Italian panettone, about 1.2 pounds
- Unsalted butter, for greasing the dish
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup sugar
- 1/3 cup sliced almonds
LEMON-YOGURT / CRUMB CAKE
By dyannucci
We love the swirls of lemon curd in this cake, but it's also delicious'without it
- CRUMB TOPPING
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 Tbsp. lemon zest
- 1 Tbsp, orange zest
- 1/8 tsp. salt
- 1/2 cup cold butter, cut into pieces
- CAKE BATTER
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar, divided
- 3 large eggs, separated
- 1 1/2 cups all-purpose flour
- 1/8 tsp. baking soda
- 1/2 cup plain Greek yogurt
- 1 Tbsp. lemon zest
- 3/4 cup Q,uick & Easy Lemon Curd see recipe in recipe list
- 1/4 cup powdered sugar