Dyannucci's profile page
Recipes
Salmon Burger
By dyannucci
Coastal Living APRIL 2008
- 1 (14.75-ounce) can salmon, drained and flaked
- 1 egg, lightly beaten
- 1/4 cup heavy cream
- 2 tablespoons finely chopped shallot
- 1 garlic clove, minced
- 1/4 cup minced red bell pepper
- 1 teaspoon dried Italian seasoning blend
- 1/4 teaspoon dried crushed red pepper
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon lemon zest
- 1/4 cup Italian-seasoned breadcrumbs
- 1/4 teaspoon garlic salt
- 1/2 tablespoon chopped fresh Italian parsley
- 1 tablespoon canola oil
- 4 whole-wheat buns
- Garnishes: lettuce, tomato slices
Chicken Cacciatore
By dyannucci
gabriele
- 12 pieces chicken (a mix of white meat and dark pieces)
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 oil-packed anchovy fillets
- 3 cloves garlic, cut in quarters
- 2 small red onions, finely chopped
- 2 carrots, peeled and finely chopped
- 1 celery stalk, finely chopped
- 4 fresh bay leaves
- 3/4 to 1 cup red wine (try a nice Chianti)
- 2 1/2 cups chopped Roma tomatoes, with their juices
- 1/2 cup black pitted olives
- 3 tablespoons chopped fresh parsley
caprese salad
By dyannucci
serve in martinin glasses or use as topping for brushetta-Very Good
- 24 cherry tomatoes
- can of olives--kalamata preferable
- 1 lb fresh mazzarella
- 1/2 cup fresh basil
- 1/4 cup olive oil
- 2 tbsp of balsamic vinigar
- salt and course black pepper
- optinal:1/2 cup finely sweet chopped onions or green onions
Chicken Piccata
By dyannucci
Recipe courtesy Giada De Laurentiis modified by DAY Can add black olives chopped along with lemon juice and cape
- 2 skinless and boneless chicken breasts, butterflied and then cut in half. remove cutlet if present andfat
- Sea salt and freshly ground black pepper
- All-purpose un bleached flour, for dredging
- 6 tablespoons unsalted butter
- (optional or just don't use as much but be suree to use to finish sauce)
- 5 tablespoons extra-virgin olive oil or grapeseed oil
- 1/3 cup fresh lemon juice or 2 lemons
- 3/4 cup chicken stock
- 1 small minced shallot about 2 TBSP or 1 small garlic clove minced or pressed
- 2 tbs or 1/4 cup ( 4 TBSP brined capers,rinsed if you like capers
- 1/3 cup fresh parsley, chopped
Tartar Sauce
By dyannucci
Make Your Bathroom Look Bigger Place all the ingredients in a food processor or mini chopper fitted with a steel
- 1/2 cup good mayonnaise
- 2 tablespoons small diced Pickles or cornichons
- 1 tablespoon Champagne or white wine vinegar
- 1 tablespoon Caper
- 1 teaspoon coarse grained Mustard
- Kosher Salt
- freshly ground black pepper
Crab Salad in Endive Leaves
By dyannucci
Use dressing for lobster roll as well Giada
- 4 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
- 24 ounces crabmeat, drained, picked over
- 6 heads Belgian endive, trimmed, separated into spears
- Chopped fresh chives, for garnish
Focaccia "Giana"
By dyannucci
chiarelli
- 1 1/2-pound store-bought pizza or focaccia dough
- 3/4 cup extra-virgin olive oil, divided
- Gray salt
- All-purpose flour, for dusting work surface
Watermelon Gazpacho
By dyannucci
Recipe courtesy Tyler Florence
- 1 large tomato, pureed
- 1/2 serrano chile
- 2 cups cubed fresh watermelon
- 1 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced red onion
- 1/2 cucumber, seeded and minced
- 2 tablespoons minced fresh dill, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese
Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette
By dyannucci
symon
- 1 1/2 pounds Brussels sprouts, halved
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 ounces slab bacon, cut into lardoons
- 1/2 cup walnuts, coarsely chopped
- 2 cloves garlic, sliced
- 2 shallots, sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon grainy mustard
Baked Clams Oreganate
By dyannucci
Preheat broiler. Combine bread crumbs, parsley, oregano, garlic and salt and pepper
- 24 fresh littleneck, or small cherrystone clams
- 1 cup plain bread crumbs
- 2 teaspoon fresh chopped parsley
- 1/2 teaspoon dried oregano, or more according to taste
- 4 cloves garlic, finely minced
- 1/2 cup chicken broth
- 4 tablespoons Rao’s extra virgin olive oil
- Lemon wedges
- Salt and pepper to taste