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Recipes
Rib Eye Steak Tomahawk Style
By dyannucci
Wine Spectator john Folse & Rick Tomaonto Tramaanto's Chicago/ R'evolution new orleans Wine: Calera pinot noir c
- 1 . 40 oz rib eye streak frenched ( all fat, connective tissue and meat removed form rib bone
- 2 . 2 tblsp evoo
- 3 . 1/2 tspn fresh thyme or 1/4 tspn dried thyme
- 4 . 2 1/2 tspn kosher salt, divided
- 5 . 1 1/2 tspn freshly ground pepper, divided
- 6 . 1 cup ketchup
- 7 . 1/4 cup dried shiitake mushrooms
- 8 . 1/4 cup worcesterhire sauce
- 9 . 1/4 cup lemon juice
- 10 . 1/4 cup whit wine vinegar
- 11 . 1/2 cup chopped onion
- 12 . 1 garlic clove minced
- 13 . 3 tbsp soy sauce
- 14 . 2 tbspn dark brown sugar
- 15 . 1 tbsp dry mustard
- 16 . 1/4 cup water
- 17 . fluer de sel
Wings with three wine friendly sauces
By dyannucci
WS
- For the wings:
- Wings Dressed With Lemon, Herb and Feta
- Pair with Domaine Bourillon-Dorléans Vouvray Sec La Coulée d'Argent Vieilles Vignes 2011 (89 points, $21)
- 1 large yellow onion, thinly sliced
- 2 tablespoons oil, for cooking
- 1 cup extra-virgin olive oil, for dressing
- juice of 2 lemons
- 1 teaspoon Dijon mustard
- 2 teaspoons thyme
- 6 ounces feta cheese, crumbled
- 4 pounds grilled or broiled chicken wings, warm or at room temperature (see below)
- Wings Dressed With Orange, Honey and Chipotle
- Pair with Reichsgraf Von Kesselstatt Riesling Kabinett Mosel Piesporter Goldtröpfchen 2012 (88, $31)
- Juice and zest of four oranges, about 1 1/4 cups of juice
- 1/2 cup honey
- 2 teaspoons chipotle adobo, taken from a can of chipotle chilies
- 4 pounds grilled or broiled chicken wings, warm or at room temperature (see below)
- Wings Glazed With Soy, Sesame and Ginger
- Pair with Medici Ermete Lambrusco Grasparossa Le Tenute Bocciolo 2011 (88, $20)
- 1 cup soy sauce
- 1/4 cup sesame oil
- 3 tablespoons freshly grated ginger
- 1/4 cup rice vinegar
- 3/4 cup honey
- 4 pounds grilled or broiled chicken wings, warm or at room temperature (see below)
- 4 pounds chicken wings
- oil, for tossing the wings
- salt and pepper
Thanks Benedict on Stuffing Cakes with Sage Hollandaise
By dyannucci
Giada
- 1/2 cup (1 stick) butter
- 3 egg yolks
- 1 tablespoon freshly chopped sage
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups leftover stuffing
- 2 eggs
- 1/2 cup Italian breadcrumbs
- 2 tablespoons olive oil
- 12 thin slices pancetta
- 1 tablespoon fresh lemon juice
- 1 tablespoon kosher salt
- 6 eggs, at room temperature
Shellfish Fra Diavolo
By dyannucci
1. Remove lobster meat from tails
- 6 lobster tails
- 1 1/2 cups Rao’s Extra Virgin Olive Oil
- 12 large shrimp, peeled and deveined, butterflied, tails removed
- 12 littleneck, cherrystone or manila clams, well washed
- 1 1/2 cups dry white wine
- 1 1/2 teaspoons minced garlic
- 2 cans of Rao’s Imported Canned Italian Tomatoes
- 1 cup bottled clam juice
- 1/2 teaspoon dried oregano
- Pinch dried red-pepper flakes
- Salt and Pepper to taste
Asparagus Wrapped in Prosciutto with Beurre Blanc
By dyannucci
Sauce variations of Beurre blanc
- 1 large bunch asparagus (18 spears), trimmed
- 6 thin slices prosciutto
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- Beurre Blanc, recipe follows*
- Cook's Note: The original Beurre Blanc recipe follows or try one of the variations included.
Tomato and Goat Cheese Tarts
By dyannucci
Ina
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
Black Grouper with Sofrito and Rock Shrimp Toast
By dyannucci
For the sofrito: Heat the 2 tablespoons olive oil in a medium saute pan over medium heat for 1 minute, and then add...
- 2 tablespoons olive oil, plus 1/2 cup extra-virgin olive oil
- 2 stalks celery, finely diced
- 2 cloves garlic, chopped
- 1 bulb fennel, finely diced
- 1 medium yellow onion, finely diced
- Salt and freshly ground black pepper
- 1/2 cup chopped cooked bacon or pork belly
- 8 ounces medium-size shrimp, peeled and deveined
- 1/2 teaspoon plus 2 tablespoons sesame oil
- 2 tablespoons chopped yellow onions
- 1 tablespoon chopped fresh cilantro leaves
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 avocados
- 1 large egg white
- 2 large egg yolks
- 16 slices white bread, crusts removed
- 6 tablespoons vegetable oil
- Four 6-ounce fillets gulf black grouper
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- Cook's Note: The avocado shrimp toast recipe can easily be halved.
Red Pepper Mayonnaise
By dyannucci
Good with seafood sliders
- 1/3 cup mayonnaise
- 1 small garlic clove, pressed
- 1/3 cup jarred roasted red bell pepper, drained
Ricotta Gnocchi with Stewed Eggplant, Garlic, Red Pepper and Oregano
By dyannucci
For the gnocchi: To a large bowl, combine the all-purpose flour, Parmesan cheese, and lemon zest
- 3/4 cup all-purpose flour, plus more for bench flour
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 1 cup ricotta cheese
- 1 egg
- 2 tablespoons blended oil, plus more as needed
- 1/2 cup sliced garlic (about 5 to 7 cloves)
- Kosher salt
- 1 grafitti eggplant, peeled and cut into medium dice
- 1 red pepper, seeded and cut into medium dice
- 3 sprigs fresh oregano, leaves picked
- 1/2 cup plus 2 tablespoons unsalted butter
- 1/2 lemon, thinly sliced (3 to 4 slices)
- Extra-virgin olive oil
- Freshly grated Parmesan cheese
Chocolate Truffles
By dyannucci
Heat cream in a pot until it steams
- 7/8 cup heavy cream
- 8 ounces good quality bittersweet chocolate, chopped
- Unsweetened cocoa powder, as needed