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Recipes
Champagne Pairings
By dyannucci
Chandon
- Sparkling Red
- Black cherry, plum and blackberry
- aromas and flavors with spice, juniper,
- white pepper and licorice offer
- supporting tones.
- You can't go wrong pairing this wine with
- pork, duck or anything that has 5-Spice,
- from short ribs to meatballs.
- Reserve Blanc de Blancs
- Honey, baked pear, toasted walnuts and
- fig aromas. Similar flavors of honey, pear,
- toasted walnuts and brioche persist in the
- creamy, rich palate.
- Lobster rolls and steamed clams with
- butter to grilled sausages and roasted
- eggplant dip.
- Vintage Carneros Brut 2009
- Our 2009 Vintage Carneros Brut Aromas
- of bright grapefruit and nectarine,
- toasted hazelnut, quince and ginger.
- Caramel appLe, baked pear and kumquat
- with bright acidity and minerality.
- Fresh oysters, fried calamari and
- vegetable tempura.
Roasted Poblano and Pecan Guacamole
By dyannucci
Hugh Acheson Yield: 5 cups Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes
- 1 poblano chile
- 4 ripe Hass avocados, halved and pitted
- 1 tablespoon fresh lime juice
- 1/2 cup diced sweet onion
- 1/4 cup chopped cilantro leaves
- 1 medium tomato, seeded and diced (optional)
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon ground cumin seeds, toasted
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup pecans, lightly toasted, chopped
PICKLE CHIPS PRETZEL-CRUSTED with mustard sauce
By dyannucci
ACTIVE: 20 min ITOTAL: 20 min
- FOR THE CHIPS
- Vegetable oil, for frying
- 6 large dill pickles, sliced diagonally
- into l/4.-inch-thick rounds
- 2 cups salted mini pretzels
- 2 large eggs
- 1/2 cup all-purpose flour
- Celery salt, for sprinkling (optional)
- FOR THE SAUCE
- 1/4 inch-thick slice red
- onion, finely diced
- 3 tablespoons spicy
- brown mustard
- 1 1/2 tablespoons yellow mustard
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 3/4 teaspoon garlic powder
- Kosher salt
Steak Carpaccio
By dyannucci
Giada
- 1 (10-ounce) piece beef tenderloin
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups lightly packed fresh arugula or fresh baby spinach
- 1/2-ounce shaved Parmesan
- 2 tablespoons fresh lemon juice
Chicken Involtini
By dyannucci
MA
- 8 fresh green asparagus spears
- 4 large chicken breast fillets
- 4 thin slices prosciutto
- 4 thin slices asiago cheese
- Flour for dusting, seasoned with salt and pepper
- 2 Tablespoons grapeseed oil
- 3 Tablespoons butter
- 1/4 cup sweet Marsala
- 1/4 cup demiglace
- option can add mushroom and tomatoes to sauce
Sausage and Broccoli Pizza
By dyannucci
giada
- 1/2 cup fresh basil leaves, torn
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- One 28-ounce can tomato puree
- 1 pound spicy Italian sausage, casing removed
- 1 bunch broccoli, cut into bite-size florets (about 3 cups)
- 3 tablespoons flour
- One 16-ounce ball pizza dough
- 12 ounces fresh mozzarella, sliced 1/4-inch thick
- 1 cup Parmesan
Grilled Seafood Pasta Fra Diavolo
By dyannucci
Directions For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan
- 1/2 cup olive oil
- 1 tablespoon red chili flakes
- 1 pound Campari tomatoes, halved
- 1 Anaheim chile pepper, halved and seeded
- 1/4 teaspoon kosher salt
- 2 lobster tails
- 1 pound linguini
- 8 ounces large shrimp, shelled and deveined
- Kosher salt
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 1/2 cup white wine
- 8 ounces clams, scrubbed
- 3/4 cup freshly grated Parmesan
- 2 tablespoons freshly chopped parsley
- 1 tablespoon unsalted butter
- Zest of 2 lemons
- Freshly ground black pepper
Tuna Tartare
By dyannucci
Artison in Aspen
- 1 .sushi grade yellowfin tuna
- 2 . Mayonnaise
- 3 . Avacado diced
- 3 .Soy
- 4 .White truffle oil
- 5 . Cucumber
- 6 . Ssriracha hot chile sauce
- 7 Wontons
Mediterranean Salt Crusted Whole Fish
By dyannucci
serve on top of asian beans
- 1 (3-pound) box kosher salt
- 1/2 cup chopped fresh parsley leaves
- 1/4 cup fresh rosemary leaves, stripped from the stem, stems reserved
- 2 navel oranges (zest of both, one juiced, one sliced)
- 1 teaspoon freshly ground black pepper
- 1 (2 to 3-pound) whole fish (recommended: red snapper or redfish), cleaned and scaled
- 2 tablespoons olive oil