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Recipes
Chocolate Covered Strawberries
By dyannucci
MA
- 12 large strawberries (with stem if available) dry and at room temperature
- 1 lb. bittersweet chocolate
- (preferably 60 or higher), cut into pieces
- 1/2 lb white chocolate, cut into pieces
Rosemary Roast Lamb
By dyannucci
Tasia Malakasis, Huntsville, Alabama, Southern Living APRIL 2011
- 1/4 cup olive oil
- 2 1/2 tablespoons chopped fresh rosemary
- 6 garlic cloves, minced
- 1 tablespoon anchovy paste
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 (5- to 6-lb.) bone-in leg of lamb
- 2 teaspoons salt
- 3/4 teaspoon pepper
PEACH HAEBERLIN PAIRED GREAT WITH ALSACE GEWURZTRAMINER WINE
By dyannucci
PEACH SAYBAYON WITH PISTACHIO ICE REAM
- Sabayon sauce:
- 8 peaches poached in vanilla syrup
- Ice cream pistachio: 2 cups of milk
- 8.8 oz sugar
- 5 egg yolks
- 5.3 oz freshly blanched pistachios
- 2 drops of bitter almond
- 1 bottle of Cremant d’Alsace (Sparkling wine or Champagne may substitute)
- 10.6 oz sugar
- 16 egg yolks
- Creme Chantilly to decorate
I Cocoli
By dyannucci
Sprinkle the flour on a work table
- Flour, for work table
- 10 ounces/300 g pizza dough, recipe follows or prepared pizza dough
- 1 cup/300 ml extra-virgin olive oil
- Salt
- 3 tablespoons/45 ml honey, for drizzling
New York Strip Steak with Spicy Coffee Rub
By dyannucci
ina
- 1 tablespoon olive oil
- 1 pound double New York strip steak
- 1/2 tablespoons brown sugar
- 1/2 tablespoon apricot salt
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon regular salt
- 1/2 tablespoon red chili pepper flakes
- 1/2 tablespoon coffee grounds
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon smoked paprika
Baklava
By dyannucci
Ever since I first went to Greece, I have loved these toothachingly sweet and nutty diamonds of filo pastry
- 11 ounces shelled pistachio nuts or almonds (or a mixture of both)
- 1 1/2 teaspoons ground cinnamon
- 1 stick to 1 stick 2 tablespoons butter, melted
- 1 (16 ounce) package frozen filo dough, thawed (about 25 to 30 sheets)
- For the syrup
- 8 ounces water
- 12 ounces caster sugar (superfine)
- 4 ounces honey
- 1 teaspoon ground cinnamon
- Zest of 1/2 an orange
- 1 teaspoon whole cloves
- 1 to 2 teaspoons orange-flower water, optional
Shrimp-and-Bacon Deviled Eggs
By dyannucci
1. Cut eggs in half lengthwise; remove yolks
- 12 hard-cooked eggs, peeled
- 3/4 cup reduced-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 cup chopped cooked shrimp
- 1/3 cup cooked and crumbled bacon
- 1/4 cup chopped fresh chives
Cannolo Siciliano
By dyannucci
For the dough: Mix together all the ingredients except the marsala
- 2 1/2 pounds 2 1/2 pounds all-purpose flour
- 2 1/2 2 1/2 whole eggs
- 2 ounces 2 ounces sugar
- 2 ounces 2 ounces vegetable shortening (recommended: Crisco)
- Pinch Pinch salt
- Pinch Pinch ground cinnamon
- Marsala wine, as needed
- Soybean oil, for deep-frying
- 60 ounces 60 ounces ricotta impastata
- 20 ounces 20 ounces sugar
- Liquid cream, as needed
- 1 teaspoon 1 teaspoon vanilla extract
- 1 to 2 drops 1 to 2 drops cinnamon oil
- 1 ounce 1 ounce diced candied citron
- 1 ounce 1 ounce chocolate chips (4000 count)
Bacon-Braised Brussels Sprouts
By dyannucci
Recipe courtesy Tyler Florence
- 1 1/2 pounds Brussels sprouts, washed,and cut in half
- 4 ounces (about 1/2 cup) bacon, cut into small squares
- 1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
- 4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
- 2 cups low-sodium chicken stock
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup panko bread crumbs
- 2 sprigs rosemary, leaves only, chopped
- Extra-virgin olive oil
Pulled Pork Sandwich
By dyannucci
Prep Time: 20 min Inactive Prep Time: 3 hr 0 min Cook Time: 3 hr 30 min Level: Easy Serves: 6 to 8 servings ...
- or Dry Rub:
- 1 boneless pork shoulder (about 4 to 41/2 pounds)
- 4 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 cups light brown sugar
- 1/4 cup paprika
- 2 to 3 sprigs thyme, leaves only
- 4 cloves garlic
- 1/4 cup red wine vinegar
- Scant 1 tablespoon cayenne
- 3 tablespoons extra-virgin olive oil
- dark beer or ale
- 2 0Z apple cider vinegar
- liqued smoke few dashes
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse salt
- Cider Vinegar Barbecue Sauce:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 12 hamburger buns
- 1 recipe Spicy Slaw, recipe follows
- Pickle spears
- Coleslaw:
- 1 tablespoon whole-grain mustard
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 head savoy cabbage finely sliced
- 1/2 head purple cabbage, finely sliced
- 2 green onions, chopped
- 2 carrots, sliced on mandoline
- Kosher salt and freshly ground black pepper
- 6 brioche hamburger buns
- 1/4 bunch flat-leaf parsley, for garnish