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Recipes
Shrimp N Grits
By dyannucci
brian marlacky san diego
- The Grits:
- 24 each 16 count Mexican White or Brown Shrimp – Clean/Butterfly
- 1/2 Stick Butter
- 2 Tablespoons Canola Oil
- 3 each Garlic Cloves – Crushed
- 1 each Lemon – to juice and zest
- 1 grip Pea Vines or Sprouts
- 2 heads Summer Sweet Corn off the Cobb
- 1 Cup English or Sweet Peas
- 1/2 Cup White Wine
- 1 Tablespoon Italian Parsley
- 1/2 Cup Goat Cheese
- Salt and Pepper
- 3 Cups Clam Juice
- 1 Cup Grits (Don’t tell your friends – Instant)
- 1/4 Cup Parmesan Cheese
- 1/3 Stick Butter
- Salt and Pepper
Beef Tenderloin with Black Truffle Sauce
By dyannucci
MA For gluten free sauce, the demi glace can be: take beef broth or veal broth and reduce by 1/2
- 2 2 2 beef tenderloins, trimmed
- 3 3 3 Tablespoons grapeseed oil
- 2 2 2 Tablespoons unsalted butter
- 1/2 1/2 1/2 cup veal or beef broth
- 1/2 1/2 1/2 cup red wine
- 1 1 1 cup demi-glace
- 1/4 1/4 1/4 cup black truffle paste "tartuffaio"
- 1 1 1 Tablespoon black truffle butter (see recipe below)
- Salt
- Pepper
- Black Truffle Butter
- 1/4 1/4 1/4 cup black truffle peelings cam omit and just use tartuffallo
- 1/4 1/4 1/4 cup black truffle oil
- 1 1 1 lb butter, softened cut into cubes
- Salt and pepper, pinch of each
- use butter for baked fish
Sweet and savory root vegetable stuffing with apples and dried cranberries
By dyannucci
Vegetarian stuffing
- Ingredients
- 1/2 of 16-ounce loaf sourdough bread, crust removed, bread cut into 1/2-inch cubes (about 6 cups)
- 4 tablespoons (1/2 stick) unsalted butter, divided, plus butter for baking dish
- 2 tablespoons olive oil
- 1 14- to 16-ounce butternut squash, halved, peeled, seeded, cut into 1/2-inch cubes (about 21/2 cups)
- 12 ounces medium carrots (about 4), peeled, cut into 1/2-inch cubes (about 21/2 cups)
- 8 ounces medium parsnips (about 3), peeled, cut into 1/2-inch cubes (about 2 cups)
- 3 cups thinly sliced leeks, cleaned (*see cooks note) (white and pale green parts only; about 2 large)
- 2 6-ounce Granny Smith apples, peeled, cored, cut into 1/2-inch cubes (about 2 cups)
- 2 tablespoons chopped fresh thyme
- Grated zest from 1 large lemon (about 2 teaspoons)
- 1 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 6-ounce package dried cranberries
- 1 cup vegetable broth
- 3 large eggs
- 5-ounces fresh goat cheese, coarsely crumbled
Perfectly Grilled Radicchio
By dyannucci
Recipe courtesy Michael Chiarello
- 4 heads radicchio
- 12 garlic cloves, minced
- 2 teaspoons crushed red pepper flakes
- 3 tablespoons fresh thyme leaves
- 2 cups extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 1 pound mozzarella, cut into 16 pieces
- Salt and freshly ground black pepper
BRAISED BLACK COD WITH GINGER-SOY GLAZE
By dyannucci
marimoto
- 2 cups junmai sake
- 6 thin slices fresh ginger
- 6 black cod fillets, skin on, 6 to 7 ounces each
- 1 1/2 cups sugar
- 1 cup soy sauce
- 1 1/2 teaspoons tamari
- 3 tablespoons mirin
- 2 tablespoons julienned scallion
- 1 tablespoon julienned fresh ginger
- 6 sprigs kinome (optional; if the leaf is out of
- season or otherwise difficult to find,
- Morimoto says home cooks may substitute a
- very small amount of mint)
Savory Coeur a la Creme
By dyannucci
Ida
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
- Crackers, for serving
Filet of Sole on Barley and Veg with Grainy Mustard Sauce
By dyannucci
For the barley and brunoise vegetables: In a medium saucepan, toast the barley in butter on medium heat, for about ...
- 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
Chocolate Truffle Cheesecake
By dyannucci
very good
- Ganache Topping:
- 1 1/2 cups crushed dark chocolate-and-almond shortbread cookies (about 18 cookies; we tested with Keebler Dark Chocolate and Almond Shortbread Sandies)
- 2 tablespoons melted butter
- 2 (4-oz.) semisweet chocolate baking bars, chopped
- 1 cup whipping cream
- 4 (8-oz.) packages cream cheese, softened
- 1 (14-oz.) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup whipping cream 1 (4-oz.) semisweet chocolate baking bar 1 (4-oz.) dark chocolate baking bar
- Garnish: fresh raspberries or White Chocolate Snowflake
Bouchon spiced Honey-Glazed Spiral Ham
By dyannucci
Although spiral-cut ham comes fully cooked, a low slow roast will heat it through and caramelize its sticky spices
- 8 -lO lb. bone-in, spiral-cut ham room temperature
- 3 cups honey
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter
- 1 tbsp whole cloves
Italian Seafood Salad
By dyannucci
Add risotto to make better see seafood risotto recipe MA
- 1 tablespoon Old Bay seasoning
- Kosher salt
- 1 1/2 pounds (16- to 20-count) peeled and deveined shrimp
- 1 1/2 cups dry white wine
- 1 pound sea scallops, halved crosswise or bay scallops
- 1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings
- 2 pounds fresh mussels
- 1/2 cup good olive oil
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 3 plum tomatoes, seeds and pulp removed and medium-diced
- 1/3 cup limoncello liqueur
- Grated zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Freshly ground black pepper
- 1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
- 1/2 cup fresh flat-leaf parsley leaves, lightly packed
- 2 lemons