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Recipes
Braised Lamb Shanks
By dyannucci
Directions Preheat the oven to 400 degrees F
- Extra-virgin olive oil
- 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
- Kosher salt
- 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
- 3 carrots, peeled and cut into 1/2-inch dice
- 3 celery ribs, cut into 1/2-inch dice
- 4 cloves garlic
- 1 (12-ounce) can tomato paste
- 2 cups hearty red wine
- 2 tablespoons finely chopped rosemary leaves
- 10 to 12 thyme branches tied together in a bundle
- 3 to 4 cups water
- 4 bay leaves
- Gremolata, recipe follows
- 1 orange, zested
- 1 lemon, zested
- 1/4 cup finely chopped parsley leaves
- 1 small garlic clove, minced
- 2 tablespoons freshly grated horseradish
The Ultimate Braised Brisket
By dyannucci
Recipe courtesy Tyler Florence, 2008
- 1 (4 pound) beef brisket, first-cut
- Extra-virgin olive oil
- 1 tablespoon kosher salt, plus more for seasoning
- Coarsely ground black pepper
- 3 large carrots, cut into chunks
- 1 onion, halved
- 2 celery stalks, cut into chunks
- 1 head garlic, cut in 1/2
- 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
- 3/4 bottle dry red wine
- 1 bay leaves
- 1/4 bunch fresh thyme, leaves only
- 4 sprigs fresh rosemary, leaves only
- 1 handful fresh flat-leaf parsley
Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel
By dyannucci
flay
- 1/2 cup mayonnaise, plus more if needed
- 1/4 cup finely chopped fresh dill, plus fronds for garnish
- 2 tablespoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1 teaspoon Spanish smoked paprika
- 6 ounces jumbo lump crabmeat, picked over
- 1 teaspoon black poppy seeds
- 12 eggs, hard-boiled, peeled and finely chopped
- Salt and freshly ground black pepper
- 1/4 cup julienned radish, soaked in ice water
- Pumpernickel bread, cocktail-size slices, lightly toasted and buttered
Crispy Goat Cheese Salad
By dyannucci
Recipe courtesy Claire Robinson, 2010
- 1 1/2 cups fresh bread crumbs
- Kosher salt and freshly cracked black pepper
- 1/4 cup rosemary infused olive oil, plus 3 teaspoons
- 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish
- 1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
- 4 ounces baby mixed greens, washed and dried
Easy Asiago-Olive Rolls
By dyannucci
holiday
- 1 (13.8-oz.) can refrigerated classic pizza crust dough
- 1/4 cup refrigerated olive tapenade
- 1/2 cup grated Asiago cheese
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon butter, melted
Chive Roasted Spot-tail Bass
By dyannucci
also know as red fish or drum fish long cove recipe
- For the bass:
- 2 fillets spot-tail bass (also called redflsh or red drum)
- 1/2 cup chives, chopped
- 1 teaspoon paprika
- 2 tablespoons ground Saltine crackers
- 1/2 teaspoons kosher salt .
- 1/4 teaspoon cayenne pepper
- 1/3 cup extra-virqin olive oil
- For the risotto:
- 8 cups chicken broth, heated
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 large garlic clove, minced
- 2 cups Arborio rice'
- 1/4 cup dry white wine
- 1/2 cup grated Asiago cheese
- 1 cup fresh arugula
- 3 tablespoons white truffle oil
- 1/2 teaspoon ground cinnamon '
- Salt and freshly ground pepper, to taste
Caramel Cake ( easy)
By dyannucci
A Southern favorite, caramel cake boasts a rich toffee-flavored frosting spread over yellow cake layers, but the be...
- Cake
- 1/2 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt1
- 6 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened
- Frosting
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
- 2 cups packed dark brown sugar
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 1/2 cups Confectioners' sugar, sifted
Sammie Burgers
By dyannucci
Chicken of the sea recipe
- 1 14.75 oz can of salmon (pink)
- 1 cup seasoned breadcrumbs
- 1/2 cup diced onion
- 3 tbsp mayo or salad dressing
- 2 eggs beaten
- 2 tsp lemon juice
- 1 tbsp chopped parsley
- 1/4 tspn garlic salt
- 1-2 tsp grapeseed oil for frying
Chicken Marbella
By dyannucci
cooks illustrated
- 1/3 cup pitted green olives, rinsed
- 1/3 cup pitted prunes
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, peeled
- 2 tablespoons capers, rinsed
- 3 anchovy fillets, rinsed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon kosher salt
- Pinch red pepper flakes
- 2 1/2 - 3 pounds bone-in, skin-on split chicken breasts and/or leg quarters, trimmed
- Kosher salt and pepper
- 2 teaspoons olive oil
- 3/4 cup low-sodium chicken broth
- 1/3 cup white wine
- 1/3 cup pitted green olives, rinsed and halved
- 1 tablespoon capers, rinsed
- 2 bay leaves
- 1/3 cup pitted prunes, chopped coarse
- 1 tablespoon unsalted butter
- 1 teaspoon red wine vinegar
- 2 tablespoons minced fresh parsley
Bittersweet Chocolate Terrine
By dyannucci
micheaal deming harbortown grill very good and gluten free can serve with rum flvored bananas or cherries m
- 1 pound bittersweet chocolate
- 12 ounces butter
- 1 cup strong, hot coffee
- 1-1/2 cups granulated sugar
- 1/2 teaspoon salt
- 8 beaten eggs
- For the candied bacon
- 1/2 cup granulated sugar
- 6 pieces cooked, good quality smoked bacon Apple wood