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Recipes
Lobster Fettuccine
By dyannucci
For the lobster stock: In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes
- 2 lobsters (or the equivalent of 3 pounds)
- 3 tablespoons olive oil
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 1 head garlic, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tablespoon peppercorns
- 16 cups water
- 2 tablespoons ketchup
- 1 pound/450 g dried or fresh fettuccine
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen peas
- 1/2 cup thinly sliced fresh chives
- 2 tablespoons butter
- Salt and freshly ground black pepper
Barcelona-Style Rice Paella
By dyannucci
TF Be sure chicken is cooked may have to place in oven
- 2 chicken thighs
- 2 chicken legs
- 1 teaspoon dried oregano
- 4 tablespoons smoked paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 Spanish chorizo sausage
- 4 garlic cloves, crushed
- 1 onion, diced
- 1 (14-ounce) can whole, peeled tomatoes, drained and hand crushed
- 1 cup Spanish rice, short to medium grain
- 1 teaspoon saffron threads
- 6 littleneck clams, scrubbed
- 4 jumbo shrimp, peeled
- 2 lobster tails, split
- 1/2 cup frozen sweet peas, thawed
- Fresh flat-leaf parsley leaves, for garnish
- Lemon wedges, for serving
Hazelnut-crusted Scallops
By dyannucci
Julia Rutland, Coastal Living NOVEMBER 2007
- 5 tablespoons butter, divided
- 1/2 cup dry white wine
- 1/4 cup heavy whipping cream
- 1 teaspoon fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of grated or ground nutmeg
- 1 pound sea or bay scallops, drained
- 1/4 cup panko (Japanese breadcrumbs)
- 1/4 cup finely chopped hazelnuts
- Hot cooked pasta
- Garnish: fresh thyme sprigs
Michael Symon's Greek-Style Chicken and Rice
By dyannucci
step 1 ingredients 6 Skin-On Bone-In Chicken Breasts or Thighs (or mix) Salt and freshly ground Pepper to ta...
- 6 Skin-On Bone-In Chicken Breasts or Thighs (or mix)
- Salt and freshly ground Pepper to taste
- Paprika to taste
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 1 small Yellow Onion (minced)
- 1 Parsnip (cut into 1/2-inch thick coins)
- 2 Carrots (cut into 1/2-inch thick coins)
- 2 Garlic cloves (minced)
- 1 1/2 cups uncooked White Rice
- 3 cups Low Sodium Chicken Stock
- 1 Lemon (juice and zest)
- 1/4 cup Dill (chopped)
- 1 large Egg
- 2 tablespoons Wondra Flour
Pink Cadillac MARGARITAS
By dyannucci
Mix up several batches of Pink Cadillac margaritas 3 to 4 hours before party starts, and chill in decorative bott
- 1 cup tequila
- 1 cup fresh lime juice
- 1/2 cup powdered sugar
- 1/2 cup orange liqueur
- 1/2 cup cranberry juice
Polenta Squares with Mushroom Ragu
By dyannucci
Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan
- 2 cups boiling water
- 3 tablespoons butter, at room temperature
- 1 teaspoon salt, plus more for seasoning
- 1/2 cup quick-cooking polenta
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, chopped
- 1/2 cup chopped onion
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 clove garlic, minced
- 3/4 cup dry Marsala
- 1/2 teaspoon all-purpose flour
- 2 tablespoons chopped fresh Italian parsley leaves
Parmesan Polenta with Sausage Ragù Recipe | SAVEUR
By dyannucci
Heat 2 tbsp. oil in a 4-qt
- 1/4 1/4 1/4 cup EVOO
- 1 1 1 lb italian sausage casing removed
- 1 1 1 red onion minced
- 4 4 4 garlic cloves minced
- 1 28 1 28 1 28 oz. can whole peeled tomatoes, crushed by hand
- 1 1 1⁄2 1⁄4 tbsp. balsamic vinegar 1⁄4 cup finely chopped basil leaves
- to salt and freshly ground black pepper, to taste
- 1 1 1 tsp. fine sea salt
- 1 1 1⁄4 1⁄4 cups polenta (not quick
- cooking) or yellow cornmeal
- 1 1⁄2 1⁄2 cup freshly grated parmesan, plus more for garnish
SESAME-CHICKEN THIGH PAILLARD WITH PEANUT SAUCE
By dyannucci
Paillard is a French cooking term used to describe a thinly pounded piece of meat that cooks quickly
- Peanut Sauce:
- 6 skinned and boned chicken thighs
- 1 1/2 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2 cups panko (Japanese breadcrumbs)
- 1/4 cup sesame seeds
- 1/4 cup canola oil
- Process 1/2 cup creamy peanut butter, 1/3 cup soy sauce, 1/4
- cup cilantro leaves, 3 Tbsp. rice wine vinegar, 3 Tbsp. lime
- juice, 3 Tbsp. honey, 3 Tbsp. sesame oil, and I tsp. Dijon
- mustard in a blender or food processor until smooth.
- MAKES l 1/3 cups, HANDS-ON 5min., TOTAL 5min.
Clams grilled on the half shell with bacon garlic and hot peppers
By dyannucci
Serves 6. Per serving: 230 calories, 99 carbs, 15g protein, 40mg ch01esteroi, and 14g fat
- 4 oz. bacon (8 strips), finely diced
- 6 cloves garlic, finely chopped
- 1/2 tsp red-pepper flakes
- 2 Tbsp olive oil
- 3 Tbsp finely chopped flat-leaf
- parsley leaves
- Freshly ground black pepper
- 36 littleneck clams, scrubbed
Vidalia Onions
By dyannucci
side for rib eye steak
- 4 large cloves garlic, finely chopped
- 8 tablespoons salted butter
- 4 teaspoons all-purpose seasoning (recommended: McCormick's Season All)
- 4 Vidalia onions, peeled and halved -not through the stem end