Dyannucci's profile page
Recipes
Smoked Trout Lettuce Wraps with Meyer Lemon Dressing and Carrots
By dyannucci
flay
- 1/2 cup kosher salt
- 2 tablespoons light brown sugar
- 8 rainbow trout fillets
- 1/4 cup freshly squeezed Meyer lemon juice
- 2 tablespoons mayonnaise
- 1 heaping tablespoon whole grain mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon finely grated lemon zest
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 head butter lettuce, leaves separated
- 1 carrot, julienned or grated
- 1 cup fresh parsley leaves
- Special equipment: Pecan or apple wood chips, soaked in cold water for at least 2 hours
Fried Potatoes with Spicy Aioli
By dyannucci
m symon goes with roasted chicken with salsa verdi
- 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
- Kosher salt
- 1 cup mayonnaise
- 2 tablespoons Sriracha
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 lime, zested and juiced
- Kosher salt
- Favorite fat, for frying (I love saved bacon fat or duck fat)
- 2 scallions, thinly sliced on a bias, to garnish
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
scallops seared with stone fruit and lardo
By dyannucci
new york's veratis chatteau du pape white michel gassier costieres de nimes nostre pais white 2012
- 1 . 2 peaches or plums
- 2 . 2 oz simple syrup 1 to 1 raation water and sugar simmered until disolvedvdissolved
- 3 . 1 oz orange juice
- 4 . Sachet of 1/4 tspn of toasted coriander seeds, 2 dried junniper berries, 1/8 tspn mustard powder, 1/2 bay leaf, 1/8 tspn whole toasted cardamom seeds, 1 tblsp fresh mint
- 5 . 1 tspn balsamic vinegar
- 6 . 1 tblsp olive oil
- 7 . 1 tbsp butter
- 8 . 4 sea scallops under 10/ lb size
- 9 . lardo, frozen overnight (cured fatback)
Shrimp Louis Sliders
By dyannucci
Kathryn Jessup, Coastal Living SEPTEMBER 2010
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon butter
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 1/2 cups panko (Japanese breadcrumbs), divided
- 1/3 cup mayonnaise
- 1 large egg
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
- 2 cups shredded iceberg lettuce
- Chive Biscuits
- Louis Dressing
Peas and Pancetta with Salmon
By dyannucci
Put a medium-sized saute pan over medium-high heat
- 2 tablespoons blended oil, plus 1/4 cup, plus more for drizzling
- 6 ounces very thinly sliced pancetta, brunoise or finely chopped (about 1/2 cup)
- 1 tablespoon sliced shallots
- 1 tablespoon sliced garlic
- Kosher salt and freshly cracked black pepper
- 2 cups freshly shelled peas
- 1/2 cup fresh orange juice
- 2 tablespoons unsalted butter
- 2 tablespoons freshly picked dill leaves
- 2 tablespoons parsley leaves
- 8 (4-ounce) wild salmon fillets, skinned
- 1 cup pea shoots
- 1/2 orange, zested
- Fleur de sel
Scaloppine of chicken topped with prosciutto and sage
By dyannucci
Petto di PolIo alla Saltimbocca
- 3 2-oz chicken breasts
- 3 leaves of sage
- 3 slices of prosciutto
- 4 Tbsp grape seed oil
- Flour for dusting
- 1 tsp garlic, minced
- % cup veal stock
- % cup white wine
- salt and pepper
Bouchon Ciabatta and Sausage Stuffing
By dyannucci
SERVES 6-8 This rustic stuffing laced with fresh herbs, aromatics, and sausage, is made with crusty Italian bre...
- 3 tbsp. unsalted butter
- 10 oz. bulk sweet or hot breakfast sausage, casing removed
- 1 carrot, cut into 1/4 " dice
- 1 small yellow onion, cut into 1/4" dice
- 1 stalk celery, cut into 1/4" dice
- 2 cups turkey or chicken stock
- 1/3 cup EVOO
- 2 tbsp, roughly chopped parsley, plus more for garnish
- 2 tbsp roughly chopped rosemary
- 2 tbsp roughly chopped sage
- 1 12 Oz loaf ciabatta cut into 1 inch cubes
- Kosher salt and fresh ground pepper to taste
Jicama Salad/Slaw
By dyannucci
Tom Colicchio
- One 1 1/2-pound jicama, peeled and julienned
- 2 celery ribs, thinly sliced
- 1 Fresno chile, thinly sliced
- 1/3 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1/2 cup torn basil leaves
- Salt
Baked Feta with Pesto
By dyannucci
chandon serve with chardoney
- 8 oz block of feta
- 1 tbs EVOO
- Pinch of salt
- 1/4 cup pesto