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Recipes
Blueberry Diamonds
By dyannucci
Cream 8 tlsp butter and add 1 1;2 cup sugatr Beat until light and fluffy add 1/2 tspn vanilla and 2 tspn lemon ju
- Lemon frosting:
- 1 cup 8 oz butter
- 1/1 /2 cup sugar
- 1/2 tspn vanilla extract
- 2 tspn lemon juice
- 4 eggs
- 3 cups flour
- 1 1/2 tspn baking powder
- 1/2 tspn salt
- 1 can bluberry pie filling
- 1 1/2 cup XXX sugar
- 1 tbsp melted butter
- 3 tblsp lemon juice
Chipotle Porky Joe Sliders
By dyannucci
m symon
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/4 cup olive oil
- 3 pounds medium-ground pork butt
- 4 ounces bacon, ground or finely chopped
- Kosher salt
- 1 medium onion, chopped
- 1 jalapeno, seeded if desired, minced
- 3 cloves garlic, minced
- 12 ounces canned chopped San Marzano tomatoes
- 2 tablespoons dark brown sugar
- 2 tablespoons white wine vinegar
- 1 chipotle in adobo, roughly chopped
- 4 burger or 12 slider buns
- 2 cups fresh cilantro sprigs, leafy tips only, for garnish
Dining Tip: Jean-Georges' Tangy Glazed Short Ribs | Dining Tips | News & Features | Wine Spectator
By dyannucci
Recipe courtesy of chef Jean-Georges Vongerichten
- 6 short ribs, each 12 to 16 ounces
- 4 star anise, finely ground
- 2 1/2 teaspoons salt, plus more to taste
- 1 1/2 cups ketchup
- 1/2 cup passion fruit syrup
- 1/4 cup red-wine vinegar
- 2 tablespoons Asian fish sauce
- 3 tablespoons molasses
- 1 teaspoon garlic powder
- 1 tablespoon dried minced onion
- 1 teaspoon liquid smoke
- 1 ancho chile, seeded, lightly toasted and finely chopped
- 1 chipotle pepper from canned chile in adobo
- 1 tablespoon sesame oil
- 2 tablespoons grapeseed oil
- 1 1/2 pounds medium Yukon gold potatoes, peeled and quartered
- 1/3 cup heated heavy cream
- 2 tablespoons butter, softened
- 6 teaspoons grated aged cheddar
- 1 cup micro sprout mix
- Freshly ground black pepper
WASABI GRAVLAX
By dyannucci
2 days to cure
- Wasabi Yogurt:
- (1 1/2-pound) skin-on salmon fillet, pin bones removed
- 1/2 cup kosher salt
- 1/2 cup sugar
- (4-ounce) package wasabi powder
- 3 tablespoons mirin Toasted pumpernickel bread
- 1/2 teaspoon powdered gelatin 1 cup Greek-style yogurt
- 3 tablespoons heavy cream
- 1 3/4 teaspoons wasabi powder
- 1/2 teaspoon salt
Pork Chops in the Style of Venice
By dyannucci
Costoletta di Maiale a Veneziana
- Balsamic Glaze:
- 4 eight to ten ounce bone-in pork chops Leave fat on after pounding
- 6 whole eggs
- 1/2 cup milk
- 6 cups plain bread crumbs
- Grapeseed oil for frying
- Balsamic Glaze (see recipe below)
- Salt and pepper
- 1/2 cup balsamic vinegar
- 3 Tablespoons sugar
- Salt to taste
- 1 teaspoon butter
Meaty Penne
By dyannucci
In a large nonstick skillet, cook the chorizo over medium-high heat until cooked through, breaking up the chorizo i...
- 1 pound fresh chorizo sausage, casing removed
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 medium carrot, finely chopped (about 2/3 cup)
- 1 large celery stalk, finely chopped (about 2/3 cup)
- 1 small onion, finely chopped (about 1 1/4 cups)
- One 3-ounce piece Genoa salami, diced
- One 28-ounce can crushed tomatoes
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 cups baby arugula
- 1/2 cup coarsely chopped fresh basil
- 1 pound penne rigate pasta
- 1 cup finely grated Parmesan
Roman-style Chicken
By dyannucci
Recipe courtesy Giada De Laurentiis
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Tagliatelle Bolognese
By dyannucci
Episode 1226 - Spaghetti East Western with Evan Deluty
- 4 ounces olive oil
- 1/2 cup each medium-diced carrots, onions and celery
- 10 ounces tomato paste
- 1 pound beef, 1 pound, veal, 1 pound pork, 1 pound pancetta
- 4 ounces chicken livers, pureed to a paste
- 4 ounces red wine
- 2 pounds of whole san marzano tomatoes, crushed by hand, keeping all liquids
- 1/2 cup milk
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 ounces heavy cream
- 2 pounds tagliatelle pasta
- Salt and pepper to taste
- Grated parmesan reggiano, to garnish
- Italian parsley, for garnish
Chicken cacciatore roasted with wine butter
By dyannucci
giada restraunt recipe Active 1 hour total 2 hour 45 minutes plus overnight for curing Roasted with red wine b
- DAY additions:
- One 3 1/2-pound chicken
- Kosher salt
- 5 thyme sprigs
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons unsalted butter, softened
- 4 basil sprigs, plus leaves for garnish
- 4 oregano sprigs
- 3 garlic cloves, crushed
- 1 small fennel bulb, cut into 3/4-inch wedges through the core
- 1 cup cherry tomatoes
- 3/4 cup pearl onions
- 8 jarred sweet Peppadew peppers, halved
- 6 baby bell peppers, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chicken stock
- 1/2 cup Castelvetrano olives, pitted and chopped
- 1/2 cup Italian olives black
- capers
Handmade Pici with Spicy Sausage Sauce
By dyannucci
MA hand made noodles
- Dough:
- 2 cup semolina flour
- 2 cups duram flour
- 2 Tablespoons olive oil
- 1 - 1 1/4 cups tepid water
- Spicy Sausage Sauce:
- 3 Tbsp grapeseed oil
- 1 cup cooked crumbled Italian Sausage:"
- 1 Tbsp minced garlic
- 1 cup small dice fresh tomatoes
- 1/2 cup dry white wine
- Pinch of crushed red pepper
- 2 Tbsp chiffonade of basil-
- 2 Tbsp chopped Italian parsley
- 4 cups "Alta Cucina" pomodoro sauce
- 1/4 cup grated Parmigiano
- Salt