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Recipes
Lamb chops, mustard crusting, with roasted root vegetables and chestnut stuffing
By dyannucci
wiine spectator cabernet franc
- 2 tablespoons olive oil
- 4 tablespoons stone-ground mustard
- 6 cloves garlic, minced
- 3 tablespoon fresh rosemary, chopped
- Kosher salt or sea salt
- Freshly ground black pepper
- 1 crown of lamb (about 3 pounds)
- 4 tablespoons butter, plus more to coat the baking dish
- 8 ounces pancetta, cut into 1/4-inch dice
- 2 large onions, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 2 parsnips, diced
- 1 sweet potato, peeled and diced
- 1 pound day-old bread (focaccia,
- ciabatta or sour dough), cut into 3/4-inch cubes
- 14 ounces whole chestnuts, roasted, peeled and coarsely . chopped
- 2/3 cup freshly grated Parmesan
- 1 cup chicken broth, plus more as 3 needed
- 3 tablespoons chopped fresh thyme
Filet of Sole on Barley and Veg with Grainy Mustard Sauce
By dyannucci
chuck
- 3 tablespoons butter, plus more for sauteing vegetables
- 1 cup barley
- 3 cups lobster stock
- Olive oil, for sauteing vegetables
- 1 onion, diced
- 1 carrot, diced
- 1 red pepper, diced
- 1 zucchini, diced
- 1 celery stalk, diced
- 1 clove garlic, minced
- 1/2 cup minced fresh chives
- Salt and freshly ground black pepper
- 1 shallot, minced
- 2 tablespoons caper, minced
- 2 cups lobster stock
- 2 tablespoons coarse grain mustard
- 2 tablespoons butter
- Salt and freshly ground black pepper
- 4 sole filets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Sausage, Apple, and Walnut Stuffing
By dyannucci
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 1 large onion, finely diced
- 3 ribs celery, finely diced
- Kosher salt
- 3 cloves garlic, smashed and finely diced
- 1 pound spicy sausage, casing removed, broken up into bite-size chunks
- 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
- 1 cup apple cider
- 1/2 bunch sage, leaves finely chopped
- 3/4 cup coarsely chopped walnuts
- 10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
- 2 to 3 cups chicken stock
Pasta Bolognese
By dyannucci
Recipe courtesy Anne Burrell classic Tuscany BOLOGNESE 5 STAR
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Roasted Tenderloin of Beef with Spicy Crab Salad
By dyannucci
TF crab saled can be stuffed into an aavacado for an appetizer servs with ultimate baked potato
- 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
- Extra-virgin olive oil
- 4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
- 1 pint vine-ripened red cherry tomatoes, washed and dried
- 1 bunch arugula
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- Special equipment: butcher's or kitchen twine
Tuscan Tomato and Bread Soup - Pappa al Pomodoro
By dyannucci
Recipe courtesy Anne Burrell
- Extra virgin olive oil, plus high quality finishing oil, for garnish
- 1 large red onion, diced
- Kosher salt
- Pinch crushed red pepper flakes
- 3 garlic cloves, smashed and finely chopped
- 1 cup white wine
- 2 pounds ripe summer tomatoes, diced
- 10 basil leaves, half whole and half cut into chiffonade
- 2 cups tomato juice
- 2 cups day-old Italian bread, crusts removed and cubed
- 1/2 cup grated Parmigiano-Reggiano
The Ultimate Barbecued Chicken
By dyannucci
Recipe courtesy Tyler Florence
- 2 quarts water
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 garlic cloves, smashed with the side of a large knife
- 4 sprigs fresh thyme
- 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
- 1 slice bacon
- 1 bunch fresh thyme
- Extra-virgin olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon paprika or smoked paprika if available
- Freshly ground black pepper
Sole Almondine
By dyannucci
Recipe courtesy Tyler Florence Can substitute Tilapia
- 2 cups blanched slivered almonds
- Kosher salt
- Extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 cups all-purpose flour
- Freshly ground black pepper
- 4 eggs
- 1 cup milk
- 4 cleaned sole fillets (6 ounces each)
- 1 large or 2 small shallots, finely chopped
- 1 cup white wine
- 1 lemon, juiced
- 1/4 chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
Michael Symon's Zucchini Wrapped Salmon with Warm Radish Salad
By dyannucci
step 1 ingredients 4 pieces of Salmon 2 large Zucchini (slice thinly lengthwise on a mandolin) 4 tablespoons...
- 4 pieces of Salmon
- 2 large Zucchini (slice thinly lengthwise on a mandolin)
- 4 tablespoons Dijon Mustard
- 2 tablespoons chopped Chives
- 2 tablespoons chopped Dill
- 1/4 cup plus 2 tablespons Olive Oil
- 4 Anchovies (minced)
- 1 medium Shallot (minced)
- 1 small Garlic clove (minced)
- zest of 1 Lemon
- 2 tablespoons Red Wine Vinegar
- 1 bunch Radishes (quartered; keep the greens and wash thoroughly)
Shrimp Dumplings
By dyannucci
chuck
- 12 medium shrimp, de-shelled and de-veined
- 1/4 pound ground pork
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro leaves
- 1 tablespoon ground coriander seeds
- 1 teaspoon toasted sesame oil
- 1 teaspoon olive oil
- 1 pinch chile flakes
- Zest of 1 lime
- 1 teaspoon salt
- 1 teaspoon crushed pepper
- 1 package round wonton wrappers
- Vegetable oil
- 1/4 cup thinly sliced fresh chives, for garnish
- Peanut Sauce, for dipping, recipe follows
- Spicy Orange Sauce, for dipping, recipe follows