Dyannucci's profile page
Recipes
Jellied Eggs with Tarragon
By dyannucci
Put the stock in a saucepan and sprinkle over the gelatin
- 1 to 1 1/2 cups/375 ml home-made beef consomme, recipe follows or beef stock
- 1 tablespoon unflavored gelatine
- 1 tablespoon Cognac
- Salt and freshly ground black pepper
- 2 eggs
- 8 fresh tarragon leaves
Pate with FIg Jam and Figs
By dyannucci
Day recipe
- Liver or pork Pate store bought
- 8 to 10 figs halved
- Fig Jam store bought
- brioche slices or foccacia
- 2 tbsn evoo
Lamb T-Bones with Rosemary-Balsamic Butter Sauce
By dyannucci
salad: fennal oranges red onion
- 8 (2-inch thick) lamb T-bone chops (about 2 pounds)
- Emeril's Essence Creole Seasoning, recipe follows, to taste
- 2 teaspoons olive oil
- 1/2 cup thinly sliced onion
- 10 cloves garlic, whole
- 2 sprigs fresh rosemary
- 1/2 cup dry red wine
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons (3/4 stick) butter, cut into medium dice, optional
- Rustic Smashed Spinach Potatoes, recipe follows
Creme Brulee
By dyannucci
Very good If whisked agreesively brulee is very light--Like a sabayon
- 2 cups Half & Half
- 2 1/2 cups heavy cream 1 cup sugar
- 8 egg yolks
- 2 tsp vanilla bean paste Peel of one orange
- 1-1/2 cups sugar for caramelizing
- 8 to 10 ramekins
Pasta and Potatoes with Provolone del Monaco
By dyannucci
Directions In a pot of salted boiling water, cook the pasta for 5 minutes
- Salt
- 200 grams broken up pieces of various pasta shapes
- 60 grams extra-virgin olive oil
- 1 stalk celery, coarsely chopped
- 1 onion, coarsely chopped
- 2 potatoes, boiled, peeled and coarsely chopped
- 120 grams provolone del Monaco, aged 6 months
- 1 sprig rosemary
Turkey
By dyannucci
symon
- One 10-pound turkey, neck and gizzards reserved
- 2 tablespoons kosher salt
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 1 head garlic, halved through its equator
- 1 lemon, quartered
- 1 fennel bulb, quartered
- 1 onion, peeled and quartered
- 1/4 cup picked fennel fronds
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup chicken or turkey stock (preferably homemade), or water
Grilled Wahoo with Tomato Sauce
By dyannucci
Recipe courtesy Bobby Flay Can use sauce with grilled chicken
- 4 wahoo fillets, 6 ounces each (or whatever a good size is)
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for finishing dish
- 2 cloves garlic, chopped
- 4 anchovies in oil, patted dry and chopped
- 1 pint cherry tomatoes, halved
- 1 tablespoon capers, drained
- 1/2 cup pitted kalamata olives
- 1 lemon, zested and juiced
- 2 teaspoons finely chopped fresh oregano leaves
- 1/4 cup chopped flat-leaf parsley
MAPlE•BRINED BERKSHIRE PORK CHOP WITH RED•EYE GRAVY
By dyannucci
red fish Chaun Bescos
- Brine ingredients:
- 4 12-ounce Berkshire pork chops
- 1 tablespoon grape seed oil (to brush on chops before grilling)
- 2 cups apple cider
- 2 tablespoons fenugreek seeds (can be purchased in health food store or online) steeped in 1/2 cup hot water
- 1 Star anise pod
- 1 teaspoon whole peppercorns
- 1 cinnamon stick
- 1 cup cane sugar
- 1/3 cup salt
- Red Eye gravy:
- 1/2 cup diced bacon
- 1 cup coffee (I use decaf at dinner time)
- 2 tablespoons demi-glace (for richness)
- 1-2 tablespoons good quality maple syrup (depending on desired sweetness)
- Salt as needed for balance
Crispy Rack of Lamb with Honey and Mascarpone
By dyannucci
Recipe courtesy Giada De Laurentiis
- 3 (1 to 1 1/2 pounds each) racks of lamb, trimmed, with 1/4-inch of fat left on meat
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons herbs de Provence
- 1/2 cup creme fraiche
- 3 tablespoons honey
- 3/4 tablespoon ground cumin
- 2 tablespoons chopped fresh mint leaves
- 1/2 cup mascarpone cheese, at room temperature
- Kosher salt and freshly ground black pepper
Moroccan salmon with orange couscous with red curry honey sauce
By dyannucci
DAY
- 4 6 to 8 oz salmon filests skin removed
- 1 10 oz box plain couscous
- 1 can manderin oranges
- 1/2 cup kalamata olives
- 1 cup cherry tomatoes
- sliced toasted almonds for garnish
- spinach leaves washed tha can be chiffanoded
- 1 tbsn red curry paste
- 1 tbspn honey
- 1 tspn soy
- 2 tbsp butter
- zest and juice of 1 lime
- Mustard Remoulade
- 1 Tbsp whole grain mustard
- 1 tsp mayonnaise
- 1/4 tsp lemon juice
- 1/4 tsp Dijon mustard
- A dash of Tabasco
- A dash of Worcestershire