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Recipes
Chicken Milanese with Escarole Salad and Pickled Red Onions
By dyannucci
Recipe courtesy Anne Burrell
- 1/2 cup red wine vinegar
- 1/2 cup cold water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 to 3 really good shots hot sauce (recommended: Tabasco)
- 1 red onion, sliced into very thin rings
- 1 cup all-purpose flour
- 2 eggs, beaten with 1 tablespoon of water
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
- Kosher salt
- Extra-virgin olive oil, for frying
- 1 tablespoon butter
- 1/2 cup grated pecorino
- 1/2 cup toasted hazelnuts
- 2 tablespoons freshly chopped parsley leaves
- 1 head escarole, washed, spun dry, cut into bite size pieces
- High-quality extra-virgin olive oil
Crab Tower MA
By dyannucci
very good try crab from Krogers Jack catch
- 1 Ib fresh jumbo lump crab
- 4-6 large Roma tomatoes, skins removed and seeded
- 4 avocados, chopped
- Juice from 1 lemon
- 3 teaspoons Coleman's dry mustard
- 1 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon A-1 sauce
- 1/8 teaspoon salt
- Microgreens, for garnish spring mix from fresh market
- for tomatoes cut x in bottom, drop in boiling water about 1 minute,
- shock in ice water until cool to handle then peel.
Pan-Roasted Pork Chops with Apricot-Ginger Glaze
By dyannucci
David Bonom, Coastal Living OCTOBER 2011
- 2 teaspoons light brown sugar
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1 1/4 teaspoons salt, divided
- 4 (1 1/2-inch-thick) bone-in center-cut pork chops (about 3 pounds)
- 2 tablespoons olive oil, divided
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1/2 cup apricot preserves
- 1 tablespoon agave nectar or sugar
- 2 teaspoons fresh lemon juice
Mango Daiquiris
By dyannucci
Directions Place the mango, lime juice, sugar syrup and rum in a blender and process until smooth
- 1 ripe mango, peeled, seeded and chopped
- 1/4 cup lime juice (2 limes)
- 1 teaspoon sugar syrup
- 3/4 cup white rum
- Crushed Ice
Dining Tip: Green Papaya Salad with Shrimp | Dining Tips | News & Features | Wine Spectator
By dyannucci
1. In a small pot, heat the canola oil to 300° F
- For the salad:
- 1 cup canola oil, for frying
- 1/2 teaspoon baby dried shrimp
- 1 shallot, peeled and thinly sliced
- 1 pound shrimp (31-40), peeled and deveined
- 2 tablespoons salt, plus more to taste
- 6 ounces cherry tomatoes
- 1 green papaya, peeled and julienned
- 2 to 3 medium carrots, peeled and julienned
- 5 ounces Chinese long beans, blanched and cut into 2-inch-long pieces
- 2 ounces roasted unsalted peanuts, coarsely chopped
- 1 teaspooon finely chopped cilantro leaves
- 1/2 teaspooon finely chopped mint leaves
- 6 ounces Nuoc Cham Vinaigrette (recipe below)
- For the nuoc cham vinaigrette:
- 2 ounces Vietnamese fish sauce
- 3 1/2 ounces lime juice
- 1 1/2 ounces light brown sugar
- 2 Thai chile peppers, finely chopped
- 1/2 ounce shrimp paste
- 1/2 ounce light soy sauce
Lentil Puttanesca with Salmon
By dyannucci
Preheat the oven to 325 degrees F
- 1 cup water
- 1/2 cup lentils, rinsed
- 4 (6-ounce) salmon fillets, skin and pin bones removed
- Sea salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 1 cup diced onion, approximately 1 medium onion
- 2 tablespoons capers
- 1/4 cup, rough chopped pitted kalamata olives
- 1 teaspoon minced anchovies
- 2 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 cup diced canned tomatoes
- 2 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 1 tablespoon julienned basil, plus whole sprigs, for garnish
- 1 tablespoon chopped Italian parsley leaves
Waffles with poached eggs bacon and spinach
By dyannucci
William Sonoma
- 5 Tbs. unsalted butter, melted
- 2 cups warm water
- (llO° to 120°F)
- 2 1/2 cups 8ellegem waffle mix
- 8 slices thick-cut bacon,
- cooked until crisp and
- kept warm
- 4 poached eggs, kept warm
- Salt and freshly ground pepper
- Maple syrup for serving
- (optional)
Seafood Paella
By dyannucci
Serves4 (main course) Active Time:20 min Start to Finish:1 hr
- 2 tablespoons olive oil, divided
- 2 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch pieces (rounded 1/2 cup)
- 4 garlic cloves, finely chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1/2 teaspoon pimentón (smoked paprika)
- 1 1/4 cups short-grain white rice such as Arborio
- 2 1/2 cups reduced-sodium chicken broth
- 1/8 teaspoon crumbled saffron threads
- 1 lb cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
- 3/4 lb medium shrimp, shelled and deveined, leaving tail attached
- 1 cup frozen peas
- Garnish:chopped parsley
Broiled Halibut with Bechamel Sauce
By dyannucci
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 5 tablespoons unsalted butter, at room temperature
- 1/4 cup flour
- 2 cups whole milk, warmed
- 1/2 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch ground nutmeg
- 1 (750 ml) bottle white wine, such as pinot grigio
- 2 cups water
- 4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
- 2 tablespoon unsalted butter, diced into 1/4-inch pieces
Sauteed Calamari Salad
By dyannucci
Recipe Courtesy of Ming Tsai
- 1/2 cup fresh lime juice
- 1/3 cup fish sauce
- 1 tablespoon sugar
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 3 each Thai bird chiles, minced
- 1/4 cup minced cilantro
- 1/4 cup thinly sliced mint
- 1/4 cup thinly sliced Thai basil
- 2 pounds fresh calamari, cleaned and cut into 1/2 inch rings, slice head in half lengthwise
- 2 large, ripe tomatoes, medium dice
- 2 pounds washed arugula in a large salad bowl
- Baguette croutons for garnish