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Recipes
Fish and Chips
By dyannucci
Recipe courtesy Anne Burrell
- 3 quarts peanut or vegetable oil, for frying
- 4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
- 2 cups all-purpose flour
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 1 teaspoon baking soda
- Kosher salt
- 1 bottle cold beer
Salmon Chowder
By dyannucci
Recipe courtesy Dan Bugge and Chet Gerl
- 1 tablespoon canola oil
- 20 prawn shells
- 1/2 onion, diced
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 lemon, peeled
- 1 Roma tomato, seeded and diced
- 1/2 cup white wine
- 4 1/2 cups water
- 2 tablespoons canola oil
- 2 large sweet onions, cut into large dice
- 1/2 pound bacon, cooked and cut into 1/4-inch cubes
- 1/2 stalk celery, cut into large dice
- 4 medium Yukon gold potatoes, cut into large dice
- 1 teaspoon minced fresh thyme
- 1 cup heavy cream
- 2 pounds wild king salmon, cut into 3/4-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh tarragon
- 1 teaspoon minced fresh chives
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Risotto ai Frutti di Mare
By dyannucci
In a large sauce pan, bring the vegetable stock to a boil and continue to simmer over low heat until the dish is c...
- 5 quarts vegetable stock
- 3 cups Arborio rice
- 4 Tbsp grapeseed oil
- Salt and pepper
- 2 tsp garlic, minced
- 1/2 cup onion, finely chopped
- 2 bay leaves
- 3/4 cup white wine - pino grigio ok
- 2 Tbsp Italian parsley,chopped
- 1 1/2 cup or 12 oz. assorted seafood
- (shrimp, squid, bay scallops)
- Pinch of red pepper flakes
- 3 Tbsp of tomato sauce
- 2 Tbsp squid ink (optional)
Bacon and Brussels Sprout Hash
By dyannucci
Recipe courtesy Tyler Florence, 2008
- Extra-virgin olive oil
- 4 slices thick-cut bacon
- 4 sprigs fresh thyme
- 2 pints Brussels sprouts, cut in 1/2
- 1 pound fingerling potatoes, split down the middle
- 1/2 pound red pearl onions, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 bunch flat-leaf parsley, leaves roughly chopped
Portobello Salad
By dyannucci
good summer salad and for vegeterians Can substitute pamigiano Bra Duro is a made from cow milk from the Pied
- 2 Portobello mushrooms, cleaned and stems removed
- 1/4 cup grape seed oil
- 2 tsp minced garlic
- 6 grape tomatoes, halved
- 2 cups wild Italian arugula
- 3-4 oz of shaved Bra Duro
- Extra virgin olive oil
- Aged balsamic vinegar 12 year Modeno
- Sea salt
- only need to remove gills if using in a sauce
Beignets
By dyannucci
Why this recipe works: To replicate the airy, crisp texture and tangy yeast flavor of these classic New Orleans dou...
- 1 cup water, heated to 110 degrees
- 3 tablespoons granulated sugar
- 1 tablespoon instant or rapid-rise yeast
- 3 cups (15 ounces) all-purpose flour
- 3/4 teaspoon salt
- 2 large eggs
- 2 tablespoons plus 2 quarts vegetable oil
- Confectioners' sugar
Marinated Fig Salad
By dyannucci
1. Whisk together first 4 ingredients and salt and pepper to taste in a medium bowl
- 1/4 cup extra virgin olive oil
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- 1 tsp. coarse-grained Dijon mustard
- 16 fresh figs, halved
- 1 (8-oz.) package fresh mozzarella cheese slices .
- 4 oz. thinly sliced Serrano ham or prosciutto, torn into strips
- 2 cups loosely packed arugula
Grilled Pork Belly Salad of Peaches, Kale, Molasses Vinaigrette
By dyannucci
Michelle Bernstein miami
- Marinade/Cure:
- 1 whole Pork Belly, farm raised if possible, scored
- 5 cups chicken broth
- 1 cup brown sugar
- 1 cup kosher or Grey Salt
- 3 oranges, cut up in quarters
- 1 red onion, sliced thin
- 4 garlic cloves, sliced thin
- 1 ounce thyme, chopped
- 1 sprig rosemary, chopped
- 1 teaspoon whole black peppercorns
- Salad:
- 4 peaches, pit removed, sliced thin
- 2 cups Kale, center rib removed, sliced very thin
- 1 fennel bulb, sliced very thin using a mandolin
- 1/4 red onion, sliced paper thin using a Japanese mandolin
- 1/4 cup celery leaves (inner, light colored leaves only)
- Molasses Vinaigrette:
- 1/4 cup olive oil
- 1 tablespoon molasses
- 2 tablespoons balsamic vinegar
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- salt and pepper
Sauteed Swiss Chard with Bacon
By dyannucci
Recipe courtesy Anne Burrell
- Olive oil, for pan
- 1 cup bacon, cut into 1/4-inch dice
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
- 1/2 cup chicken or vegetable stock
- Kosher salt
H3 Chicken Veloute
By dyannucci
SERVINGS 10; SERVING SIZE 1 ounce; CALORIES 46kcal; FAT 3gm; If you want a smoother texture for the gravy, add ...
- servings:
- To reduce stock, begin with two or three times the recipe amount
- 5 servings
- reduce 4 or 6 cups to get 2 cups chicken, vegetable or other stock, de-fatted, low sodium
- 1 bay leaf
- 1 Shallot, chopped
- 1 Tbs Peppercorns 3 or 4
- 1 tbsp Rosemary, fresh, chopped
- 1 tbsp Thyme, fresh, chopped
- 2 Tbsp Butter, unsalted
- 2 Tbspn All-purpose flour
- 1/4 tsp Salt
- Pepper to taste
- 1 cup reduced from 2 or 3 chicken, vegetable or other stock, de-fatted, low sodium
- 1 bay leaf
- 1/2 or 1/4 if large chopped shallot
- 2 peppercorns
- 1 1/2 tspn chopped rosemary
- 1 1/2 tspn chopped thyme
- 1 tbspn butter
- pinch salt
- pepper to taste
- 1 tbspn
- pinch
- to taste