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Recipes
Paella on the Grill
By dyannucci
Recipe courtesy Bobby Flay
- One 3-pound chicken, cut into 8 pieces
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper
- 8 cups chicken stock
- 1 large pinch saffron
- 2 pounds clams, scrubbed
- 2 pounds mussels, debearded and scrubbed
- 18 colossal shrimp, tails on, peeled and deveined
- Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
- 15 sea scallops, patted dry
- 4 lemons, halved
- 1 large Spanish onion, finely chopped
- 6 cloves garlic, finely chopped
- 4 cups short grain paella rice
- 1 pound Spanish chorizo (a cross between hard and soft), thinly sliced
- 1 cup frozen peas, thawed
- 1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)
- 1 cup chopped fresh flat-leaf parsley
Oaxaca Burger with Manchego, Avocado and Pickled Habanero Onions
By dyannucci
flay Central Mexico's Oaxaca is home to a refined cuisine of earthy, spicy flavors and its crowning glory is mol...
- 3/4 cup fresh lime juice
- 3/4 cup distilled white vinegar
- 3 tablespoons superfine sugar
- 2 teaspoons kosher salt
- 1/2 habanero chile, seeds removed
- 1 large red onion, peeled, halved, cut into 1/8-inch-thick slices
- 2 tablespoons canola oil
- 1 small Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 3 cups chicken stock
- 1 cup pureed plum tomatoes
- 1/4 cup pureed chipotle in adobo
- 3 tablespoons molasses
- 1 tablespoon honey
- 1 tablespoon pure maple syrup
- 2 tablespoons ancho chile powder
- 1 tablespoon New Mexico chile powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground chile de arbol
- 1/2 teaspoon ground cloves
- Kosher salt and freshly ground black pepper
- 1/4 cup slivered almonds, toasted
- 1/4 cup crushed blue corn tortilla chips
- 1/4 cup chopped fresh mango
- 1/4 cup golden raisins
- 1 ounce semisweet or bittersweet chocolate, finely chopped
- 1 1/2 pounds ground chuck (80/20 percent), or ground turkey (90/10 percent)
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1 cup grated Manchego
- 4 hamburger buns, split and toasted, if desired
- 1 ripe Hass avocado, peeled, pitted and sliced
Asparagus Fans with Mustard Sauce
By dyannucci
I like firm, fat, green asparagus with tight heads, and I always peel the lower third of the stalks with a vegetabl...
- 2 large eggs
- 1 1/4 pounds large firm green asparagus
- Salt
- 1 tablespoon minced fresh chives, for garnish
- Mustard Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons water
- 1 tablespoon red wine vinegar
- Good dash freshly ground black pepper
Seafood Rub
By dyannucci
Bobby Flay The big, bold Southwestern flavors in this shrimp seasoning-which include pure ancho chile powder, smok...
- 1/2 teaspn Kosher salt and 1/4 teaspn freshly ground black pepper
- 2 1/4 teaspoons sweet smoked
- paprika
- 1 1/2 teaspoons pure ancho
- chile powder
- 1 1/2 teaspoons light brown sugar
- l/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
French Onion Soup
By dyannucci
ann burrell
- Extra-virgin olive oil
- 8 large onions, thinly sliced from stem to root end
- Kosher salt
- 6 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- 1/2 bunch chopped chives
Apple Chicken Patties
By dyannucci
very good
- Ingredients
- 1 tbsp olive oil (cooking sausage)
- 1 onion (finely diced)
- 2 granny smith apples (peeled cored and cut into 14 inch dice)
- 1 lb ground chicken
- 1/3 cup sage leaves (fresh, shredded)
- 3/4 tsp freshly ground pepper
- 3/4 tsp salt
- 1 pinch cinnamon
- red pepper optional
Lola Fries with Rosemary
By dyannucci
Rosemary on potatoes is so good, and hot crispy fries with rosemary and some sea salt are the best
- 2 pounds russet potatoes
- Canola oil or lard, for frying
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon coarse sea salt
Mashed Parsnips and Potatoes
By dyannucci
Peel and cut the potatoes and parsnips into even sized pieces
- 4 pounds Yukon gold potatoes
- 2 pounds parsnips
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 stick (1/4 cup) butter
- 2 tablespoons chopped chives
shrimp and rice Nonna Luna's Rice
By dyannucci
Recipe courtesy Giada De Laurentiis, 2008 Prep Time: 5 min Inactive Prep Time: 5 min Cook Time: 35 min
- • 1 stick (4 ounces) unsalted butter, divided, at room temperature
- • 2 cups parboiled long-grain rice, such as Uncle Ben's
- • 3 1/2 cups chicken stock
- • 2 teaspoons kosher salt
- • 1 clove garlic, minced
- • 2 pounds small shrimp, peeled and deveined
- • 1/2 cup lemon juice (about 2 lemons)
- • 1 tablespoon hot sauce
- • 1 cup whipping cream
- • Freshly ground black pepper
Shrimp Salad with Corn, Roasted Bell Pepper and Avocado
By dyannucci
The first recipe, a roasted shrimp cocktail, features a riff on a green goddess sauce, a creamy dressing brightened...
- Shrimp Salad with Corn, Roasted Bell Pepper and Avocado
- Pair with a crisp Tuscan white, such as Riccardo Falchini Vernaccia di San Gimignano Vigna a Solatio 2011 (88, $15)
- 1 pound large, raw shrimp, peeled and deveined (12 to 15 count)
- 1 ear corn, husked and cleaned
- 1 red bell pepper
- 1/2 cup red onion, diced
- 2 teaspoons fresh lime juice
- 2 tablespoons cilantro leaves, finely chopped
- 2 tablespoons olive oil
- 1 avocado, cut into 1/2-inch chunks