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Recipes
Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest
By dyannucci
Recipe courtesy Anne Burrell 5 star
- 1 bunch asparagus
- High quality extra-virgin olive oil
- Kosher salt
- 4 slices rustic Italian bread
- 1 clove garlic
- 3 tablespoons white vinegar
- 4 large organic eggs
- 2 cups baby washed arugula
- 1 to 2 tablespoons lemon juice
- 1 cup grated Parmigiano-Reggiano
- 1 lemon, zested
Crispy Oven-Fried Chicken
By dyannucci
Nutritional Info (Per serving): Calories: 256, Saturated Fat: 19, Sodium: 286mg, Dietary Fiber: 1 g, Total Fat: 5...
- 1/2 cup(s) milk, lowfat (1%)
- 1 teaspoon poultry seasoning 1 cup(s) cereal, Cornflakes
- 1 1/2 tablespoon onion powder 1 1/2 tablespoon garlic powder 2 teaspoon pepper, black
- 2 teaspoon pepper, red, crushed 1 teaspoon ginger, ground
- 4 chicken, drumsticks
- 4 chicken, breast
- 1 dash(es) paprika
- 1 teaspoon oil, vegetable
Quick Chicken Stir-Fry
By dyannucci
Recipe courtesy Emeril Lagasse, 2005
- 1 (7-ounce) package mung bean (cellophane) noodles
- 1/4 cup canned low-sodium chicken broth or chicken stock
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoons hoisin sauce
- 2 teaspoons packed light brown sugar
- 1 teaspoon dry sherry, optional
- 2 tablespoons peanut or vegetable oil
- 3 tablespoons sliced on the bias green onions, plus more for garnish
- 2 cloves garlic, minced
- 2 teaspoons minced gingerroot
- 1/2 teaspoon red pepper flakes
- 1 pound boneless, skinless chicken breast halves, cut into thin strips
- 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed
PORK-AND-SHRIMP WON TONS
By dyannucci
MAKES 24 can be made ahead individually wrapped and frozen, the reheat
- 1/2 pound ground pork
- 1/44 pound peeled, deveined shrimp,
- chopped
- 3 green onions, finely chopped
- 2 tablespoons grated fresh ginger
- 1 tablespoon rice wine*
- 1 tablespoon soy sauce
- 24 wonton wrappers
- 1 medium egg, beaten
- Cooking oil
- DIPPING SAUCE
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup rice vinegar
- 4 teaspoons sugar
- 1/4 cup sliced green onions
Nick and Toni's Penne Alla Vecchia Bettola
By dyannucci
2009, Joseph Realmuto, All Rights Reserved
- 1/4 cup good olive oil
- 1 medium Spanish onion, chopped
- 3 cloves of garlic, diced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- Freshly ground black pepper
- 3/4 pound penne pasta
- 4 tablespoons fresh oregano
- 3/4 to 1 cup heavy cream
- Grated Parmesan cheese
Cotoletta di vitello Bolognese
By dyannucci
Veal cutlet with Prociutto di parma from Bologna Can use chicken or pork as well
- 2 six to eight oz pieces of veal cutlet (cut from eye round or top round)
- 4 cups plain bread crumbs
- 4 slices proscuitto di parma
- 6 to 8 slices of gruyere ( approx 1/4 lb)
- 1 cup pomodoro sauce
- 4 whole eggs
- 2 tbsp milk
- grapeseed oil for frying
- Salt nd Pepper
- Parmigiano-reggiano for grating
Bacon Wrapped Beef Tenderloin
By dyannucci
Remove as much grease/oil as possible before adding alcohol and flambeing
- 1 pound thin sliced applewood smoked bacon
- One 4-pound beef tenderloin
- 2 teaspoons kosher salt
- 1 tablespoon freshly cracked black pepper
- Canola oil
- 2 cloves garlic, minced
- 1 large shallot, minced
- 1/4 cup drained green peppercorns in brine
- 1/2 cup whiskey, such as Jack Daniel's
- 1 cup low-sodium beef stock
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, chilled and cut into pieces
- Kosher salt
- Serving suggestion: cabernet sauvignon
Garlic & Bacon Local Wild Atlantic Shrimp with Anson Mills Lobster & Corn Grits, Chef's Garden Greens, Butternut Squash Bisque
By dyannucci
Eric Sayers CQ's
- Ingredients for the Shrimp
- 12 Wild Atlantic shrimp, peeled and deveined
- Sea Salt and fresh Ground Black Pepper, to taste 1 tbsp Roasted Garlic
- 1 tbsp Olive Oil
- 1 tbsp Shallot, minced
- 1/4 cup Applewood Smoked Bacon, roughly chopped
- 2 tsp Chives, chopped
- 1 tsp Butter
- Ingredients for the Bisque
- 1 Butternut Squash, peeled, seeded & diced
- 1 D'anjou Pear, peeled, cored & diced
- 1 small Onion, diced
- 3 cup Vegetable Stock
- 1/4 tsp Cayenne Pepper
- 2 tbsp Light Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- Sea Salt & Pepper, to taste
- Ingredients for Grits
- 3 cup Lobster Stock 1/2 tsp Sea Salt
- 3/4 cup Anson Mills Grits
- 1/2 cup Corn
- 1 tbsp Butter
- 1/2 cup White Cheddar Cheese
Linguine with Santa Barbara Spot Prawns
By dyannucci
Gabriele Cookbook item
- 1 1/2 pounds fresh Santa Barbara spot prawns, deveined, shells on
- 2 tablespoons olive oil
- 3 cloves garlic, roughly chopped
- Crushed red pepper flakes
- 1 handful fresh parsley, finely chopped
- 1/2 cup dry white wine
- One 28-ounce can whole peeled (pelati) tomatoes, blended
- 1 pound linguine (best choice would be an old traditional bronze-drawn pasta)
- 1 handful fresh basil leaves, torn
- Extra-virgin olive oil, for serving
CLAM BRUSCHETTA - Lidia
By dyannucci
Directions To a large skillet, over -medium–high heat, add the olive oil
- 1/4 cup -extra--virgin olive oil
- 1 Large Onion thinly sliced (about 1-1/2 cups)
- 4 garlic cloves, peeled and thinly sliced
- Pinch crushed -red--pepper flakes
- 1/2 teaspoon kosher salt
- 48 littleneck clams, shucked, shucking juices reserved and strained (about 1 cup meat, 1 1/2 cups shucking juices), clams chopped if they are large
- 1/4 cup chopped fresh Italian parsley
- 12 thick slices country bread, each 2 to 3 inches long, grilled