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Recipes
SEARED SCALLOPS WITH PEA PUREE AND CRISPY PROSCIUTTO
By dyannucci
PREP TIME 10 mins COOK TIME 15 mins TOTAL TIME 25 mins Serves: 2
- 8 sea scallops
- 2 cups of frozen peas
- 3/4 cups of marscapone cheese
- 10 mint leaves
- 2 tablespoons butter
- 2 tablespoons oil
- 3 slices of prosciutto
- salt and pepper to taste
Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce
By dyannucci
Recipe courtesy Bobby Flay
- 1 pound (21 to 24 count) shrimp, shelled and deveined
- 6-inch wooden skewers, soaked in water for 30 minutes
- Canola oil
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 1/4 cup mayonnaise
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 2 tablespoons chopped fresh dill
- 1 cup Greek yogurt
- 1/4 cup pitted kalamata olives
- 1 tablespoon freshly picked oregano leaves
- 1 lemon, juiced
- 2 cloves garlic, finely chopped
Crab Stuffed Peppers MAentree 6 servings appetizer
By dyannucci
entree 6 servings, appetizer up to 24 with quartered pepper
- Alta Cucina" Tomato Sauce:
- 6 medium yellow peppers, split in half and seeded
- 1 lb jumbo lump crab meat
- 1 garlic clove, finely chopped
- 3 plum tomatoes, diced
- 1 Tablespoon parsley, finely chopped
- 1 Tablespoon basil, finely chopped
- 3 mozzarella balls, diced (in water)
- 2 ounce grated pecorino until foamycheese
- 2 egg whites, beaten
- 3 Tablespoons breadcrumbs
- Pomodoro Sauce (recipe below)
- 6 cups Alta Cucina tomatoes (or whole peeled plum tomatoes)
- 2 bay leaves
- 1/2 medium onion, diced
- Salt and pepper to taste
- 3 Tbsp grapeseed oil
- In a heavy skillet, saute the onions in grapeseed oil. Add bay leaves and tomatoes. Season with salt and pepper. Break up tomatoes with a wooden spoon. Simmer for 30 minutes, stirring often to keep sauce from sticking. puree with stick blender
- Sauce can be frozen for future use.
ROASTED CAULIFLOWER WITH TRUFFLED PEA PESTO AND FETA CREMA
By dyannucci
wine spectator
- 1 head cauliflower; cut into bite-sized florets
- 1 tablespoon olive oil, plus more for garnish
- Salt
- Pepper
- Pea shoots or microgreens, for garnish
- PEA PESTO
- 2 cups fresh green peas, blanched (or 2 cups frozen peas, thawed)
- 2 tablespoons butter
- 1 tablespoon water
- 1 tablespoon extra-virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano
- 1/2 teaspoon salt
- 1 pinch cayenne
- 1 tablespoon truffle oil
- FETA CREMA
- 4 ounces cream cheese, softened
- 2 ounces feta, crumbled
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/3 cup cauliflower; shaved with box grater to snow like consistency
- Salt
- Pepper
Overnight caramel French Toast
By dyannucci
When guests are Visitihg or times are busy, you can prepare this ahead of time and refrigerate it overnight
- 1 cup packed brown sugar .
- 1/2 cup butter 1/2 cup pecans
- 2 .tablespoons light corn syrup
- 12 slices white or whole wheat bread
- 1/4 cup sugar
- 1 teaspoon ground cinnamon,
- divided .
- 6 eggs
- 1-1/2 cups milk
- 1 teaspoon vanilla extract
Roasted cider brined Pork Loin w green tomato chutney
By dyannucci
southern living 237 cal
- 2 quarts water, divided
- 1 cup granulated sugar $
- 1/2 cup kosher salt
- 2 quarts apple cider
- 1 (2 1/2-pound) pork loin roast, trimmed $$
- Cooking spray
- 1/2 cup packed brown sugar
- 1/3 cup diced red onions
- 1/3 cup apple cider vinegar
- 1/3 cup golden raisins
- 1 tablespoon minced garlic
- 3/4 teaspoon minced peeled fresh ginger
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 pound green tomatoes, diced
Risotto Cakes
By dyannucci
goes with pot roast or short ribs lace meat and sauce over cake
- 3 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 2 large shallots, minced (about 1/2 cup)
- 1 cup Arborio rice
- 3/4 cups dry white wine
- 5 ounces frozen peas, defrosted
- 1/3 cup lemon juice
- 1 tablespoon lemon zest
- 1 1/4 cups freshly grated Parmesan
- 4 ounces low-moisture shredded mozzarella
- Salt and freshly ground black pepper
- 1 cup all-purpose flour, for dredging
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
Costoletta di pollo all Milenese
By dyannucci
Fried chicken cutlets in the style of Milan
- 2 6 to 8 oz boneless and skinless chicken breasts
- 4 whole eggs or 1 to 2 eggs plus milk
- 1/2 cup milk
- 6 cups bread crumbs
- grapeseed oil for frying
- Salt and Pepper
- one large beafsteak tomato
- Arugula one lemon halved
- 2 oz shved Parmigiano
Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce
By dyannucci
Recipe courtesy Lake Austin Spa Resort
- 1 tablespoon olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon minced fresh sage leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 small sweet potatoes, peeled, cut into 1/4-inch thick disks
- Cooking spray
- 1/4 cup Mexican mint marigold (or tarragon), packed
- 2 cloves minced garlic
- 1 tablespoon grated Parmesan
- 2 tablespoons chopped pecans
- 1/4 cup chicken stock or water
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons chevre (goat cheese)
- 4 tablespoons fat-free half-and-half
- 4 (5 to 6-ounce) lamb loin chops
- Salt
- Pepper
Pulled Pork Sandwich
By dyannucci
TF Goes with kettle chips and slaw
- 1 boneless pork shoulder (about 4 to 41/2 pounds)
- 4 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 cups light brown sugar
- 1/4 cup paprika
- 2 to 3 sprigs thyme, leaves only
- 4 cloves garlic
- 1/4 cup red wine vinegar
- Scant 1 tablespoon cayenne
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon whole-grain mustard
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 head savoy cabbage finely sliced
- 1/2 head purple cabbage, finely sliced
- 2 green onions, chopped
- 2 carrots, sliced on mandoline
- Kosher salt and freshly ground black pepper
- 6 brioche hamburger buns
- 1/4 bunch flat-leaf parsley, for garnish