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Recipes
Crab Stuffed Flounder
By dyannucci
PD
- 2 (10-ounce) flounder fillets
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- Uncle Bubba's Crab Cake Mix, recipe follows
- 1/2 teaspoon paprika
- Cooking spray
- 1 (1-inch) slice Crab Butter, recipe follows
- Fresh parsley, for garnish
- Recipe courtesy Uncle Bubba
- 1 1/2 tablespoons butter
- 3 green onions, green tops, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon chopped fresh parsley leaves
- 1 small green pepper, finely chopped
- 1 egg
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 3 tablespoons heavy cream
- 1 1/2 tablespoons spicy mustard
- 1/2 lemon, juiced
- 2 tablespoons mayonnaise
- 10 saltine crackers, crumbled medium to fine
- 1/2 pound lump crabmeat, picked clean of shells
- 1/2 pound claw crabmeat, picked clean of shells
- Salt and freshly ground black pepper
- 2 ounces claw crabmeat, picked clean of shells
- 2 sticks unsalted butter, softened
- 1 tablespoon seafood base
- 1 green onion, thinly sliced
Gnocchi with Prosciutto, Spring Peas, and Chanterelles
By dyannucci
Recipe courtesy Anne Burrell
- 1 1/2 cups fresh peas (frozen can be substituted in a pinch)
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper
- 1/4 pound prosciutto, sliced into 1/2-inch wide slices
- 2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart
- Kosher salt
- 1 cup chicken or vegetable stock
- 1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I recommend to make a full recipe and freeze half for another use), recipe follows
- 2 tablespoons butter
- 4 tablespoons grated Parmigiano
- 1/2 bunch chopped chives
- 5 large Idaho potatoes
- 2 eggs
- 3/4 cup grated Parmigiano
- 3 to 4 cups all-purpose flour
- 1 tablespoon salt
Shrimp with Toasted Garlic: Camerones De Ajo
By dyannucci
Heat a terra cotta pot or a similar oval pan
- 1 cup extra-virgin olive oil
- 10 cloves garlic, peeled and thinly sliced
- 1 1/2 pounds peeled and deveined shrimp, tail off, split down middle
- Kosher salt and freshly ground black pepper
- 1 lemon
- 1/4 bunch flat-leaf parsley, leaves chopped
Grilled Peaches with Wine Syrup Two Ways
By dyannucci
Directions Watch how to make this recipe For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar...
- 2 1/2 cups red Spanish table wine
- 1/2 cup peach nectar
- 1/4 cup brandy
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons honey, plus more for garnish
- 2 cinnamon sticks
- 1 vanilla bean, split
- 1/2 stick unsalted butter
- 6 ripe peaches, halved and pitted
- Sugar
- Ground cinnamon
- Ground cinnamon
- Fresh mint leaves
- Canola oil
- Kosher salt and freshly ground black pepper
- 1/2 cup creme fraiche
- Honey
- Fresh mint leaves
Crab Salad
By dyannucci
TF can be stuffed into an avacado
- 1 pint lump crabmeat, picked over for bits of shell and cartilage
- 1/2 to 3/4 cup mayonnaise
- 1 tablespoon hot chile paste (recommended: sambal oelek)
- 2 tablespoons chopped fresh cilantro leaves
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
Souffleed Spinach Omelette
By dyannucci
Wash the spinach and cut off the stems
- 1 pound spinach, washed and stemmed
- 1 tablespoon butter
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
- Pinch nutmeg
- 4 eggs, separated
- 2 tablespoons finely grated fresh Parmesan cheese or Gruyere
Limoncello
By dyannucci
amalfi coast recipe
- 7 ripe lemons, thoroughly washed and dried
- 4 1/4 cups 95-percent alcohol (1 liter)
- 1 pound sugar
Tiramisu al Vin Santo
By dyannucci
Place the cookies on the bottom of a cake pan, creating a base for the tiramisu
- 1 pounds/500 g cantuccini cookies, chopped
- 1 cup/250 ml Vin Santo
- 1 pound/500 g mascarpone cheese
- 3.5 ounces/100 g chopped bittersweet chocolate
- 2 tablespoons/30 ml sugar
Rolled Turkey Breast with Nutty Fruit Stuffing
By dyannucci
For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt
- One 10-pound boneless, skin-on whole turkey breast, tenderloins removed
- 1 gallon hard apple cider
- 1/4 cup kosher salt
- 4 tablespoons Poultry Seasoning, recipe follows
- 2 onions, sliced into 1 1/2-inch-thick rings
- 4 tablespoons unsalted butter, at room temperature
- 8 tablespoons unsalted butter, plus more for greasing
- 5 stalks celery, finely diced
- 2 onions, finely diced
- 2 cups calvados
- 1 cup dried apricots, roughly chopped
- 1 cup dates, roughly chopped
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 8 cups 1/2-inch cubes white bread, toasted
- 2 cups chicken broth
- 2 cups pecans, toasted and roughly chopped
- 1 tablespoon chopped fresh or dried sage
- 1 tablespoon fresh or dried thyme leaves
- 2 eggs
- 1/2 cup dry white wine
- 1 1/4 cups chicken broth
- 2 tablespoons flour
- 1 tablespoon dried marjoram
- 1 tablespoon dried parsley
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
Beef Tenderloin Ultimate Wellington
By dyannucci
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopp...
- For the Beef:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish