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Recipes
Grilled Tuna Rolls
By dyannucci
IG Serve with lentil soup and granola bar
- Good olive oil
- 1 pound very fresh tuna steak, 1-inch thick
- Kosher salt and freshly ground black pepper
- 1 lime, zest grated
- 3 tablespoons freshly squeezed lime juice (2 limes)
- 1/2 teaspoon wasabi powder
- 1 teaspoon soy sauce
- 5 dashes hot sauce (recommended: Tabasco)
- 1 firm, ripe Hass avocado, medium-diced
- 1/4 red onion, chopped
- 1 tablespoon minced scallion, white and green parts
- 1 tablespoon toasted sesame seeds
- 9 hot dog rolls, grilled or toasted
- 1 bunch baby arugula, washed and spun dry
Paella With Chicken, Sausage, Shrimp And Roast Peppers
By dyannucci
Cakebread YIELD: Serves 8 PAIRS WELL WITH: Pinot Noir, Carneros, Napa Valley
- 1 fryer chicken
- 2 links andouille sausage or other spicy pork sausage
- 1 lb. large prawns
- 9 c. chicken broth
- 1/2 c. white wine
- 1/4 tsp. saffron
- 1 T. sweet Spanish paprika
- 2 yellow onions, minced
- 1 c. peeled, seeded and chopped tomatoes with juice
- 2 T. olive oil
- 3 c. Calasparra or Bomba rice (see note)
- 1 c. English peas, blanched
- 2 roast red peppers, seeded and cut in strips
- salt and pepper
Grilled Lamb Chops with Mustard Barbecue Sauce
By dyannucci
Recipe courtesy Bobby Flay
- 1/2 cup Dijon mustard
- 1/4 cup sherry vinegar
- 1/4 cup ketchup
- 1/4 cup molasses
- 1/4 cup honey
- 2 tablespoons maple syrup
- 2 tablespoons rice wine vinegar
- Salt and freshly ground black pepper
- 8 (4 to 5-ounce) porterhouse lamb chops
- 2 tablespoons canola oil
- Hawaiian sea salt, for garnish
- Chopped chives, for garnish
Homemade Icebox Pickles
By dyannucci
delete dill seasoning for sweet pickles
- pounds of raw vegetables, such as:
- 1 1/2 cups white vinegar
- 1/3 cup sugar
- 4 teaspoons sea salt
- 2 cups hot water
- 4 cloves garlic, crushed
- 4 dried chili peppers
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 package Lemony Dill Seasoning
- 1/2 pound Kirby (pickling) cucumbers, each cucumber sliced lengthwise into 6 spears
- 1/2 pound baby carrots, peeled
- 1/2 pound cauliflower, cut into 1-inch florets
- 1/2 pound green beans, stemmed and blanched
- EQUIPMENT
- 4 1-pint jars with lids
Eric Ripert's Sautéed Cod with Pea Shoots
By dyannucci
Recipe courtesy of chef Eric Ripert of Le Bernardin A Chardonnay with good acidity and spice notes can echo the le...
- For the ginger-lemon-scallion broth:
- 1 tablespoon canola oil
- 1 clove garlic, thinly sliced
- 1 shallot, thinly sliced
- 8 to 12 shiitake mushrooms, stems removed and discarded, thinly sliced
- 1 2-inch piece fresh ginger, peeled and thinly sliced
- 3/4 cup chicken stock
- Fine sea salt and freshly ground white pepper
- For the cod:
- 2 tablespoons canola oil
- 4 7-ounce cod fillets
- Fine sea salt and freshly ground white pepper
- 1 cup Wondra flour
- For the pea shoots:
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1/2-inch piece fresh ginger, peeled and finely chopped
- 8 cups baby pea shoots, or the tops of adult pea shoots, loosely packed
- 2 ounces fava beans, shelled, peeled and split in half
- 1 tablespoon soy sauce
- Fine sea salt and freshly ground white pepper
- For finishing the dish:
- 2 scallions, green parts only, thinly sliced on a bias
- 1 teaspoon lemon zest, lightly blanched
Nutty Pasta
By dyannucci
Put the nuts and herbs in the food processor and whiz up
- 2 ounces almonds, shelled
- 2 ounces pine nuts
- 2 ounces pistachios, shelled
- 1 bunch fresh flat-leaf parsley, leaves picked
- 1 bunch fresh mint, leaves picked
- 12 ounces spaghetti
- Kosher salt
- Splash olive oil
- Parmesan cheese, for grating
- Zest of 1 orange, optional
Crunchy Noodle Salad
By dyannucci
IG serve with asian salmon
- Kosher salt
- 1 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
THAI-STYLE STIR-FRIED NOODLES WITH CHICKEN AND BROCCOLINI
By dyannucci
We wanted to create a version of pad see ew—the traditional Thai dish of chewy, lightly charred rice noodles, wit...
- 4 4
- INGREDIENTS
- Chile Vinegar
- 1/3 1/3 1/3 cup white vinegar
- 1 1 1 serrano chile, stemmed and sliced into thin rings
- Stir-Fry
- 2 2 1/4-inch (6-ounce) boneless, skinless chicken breasts, trimmed and cut against grain into 1/4-inch thick slices
- 1 1 1 teaspoon baking soda
- 8 8 8 ounces (1/4-inch-wide) rice noodles
- 1/4 1/4 1/4 cup vegetable oil
- 1/4 1/4 1/4 cup oyster sauce
- 1 1 2 tablespoon plus 2 teaspoons soy sauce
- 2 2 2 tablespoons packed dark brown sugar
- 1 1 1 tablespoon white vinegar
- 1 1 1 teaspoon molasses
- 1 1 1 teaspoon fish sauce
- 3 3 3 garlic cloves, sliced thin
- 3 3 3 large eggs
- 10 10 1-inch 1/2-inch broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces (5 cups)
Seafood Antipasti alla Veneziana
By dyannucci
Red mustard greens, for salad, dressed with extra-virgin olive oil and rock salt, as accompaniment
- 6 large shrimp, cleaned and peeled
- 6 large scampi, cleaned and peeled
- 6 small mussels, bearded and scrubbed
- 6 large clams, bearded and scrubbed
- 6 small razor clams, bearded and scrubbed
- 6 large mussels, bearded and scrubbed
- 6 small calamari, cleaned and gutted
- 1 small 1 pound lobster
- 1 cup extra-virgin olive oil
- 2 lemons, zested and juiced, 2 lemons cut in wedges, for garnish
- 1 tablespoon hot chili flakes
- 2 bunches Italian flat-leaf parsley, finely chopped to yield 1/2 cup
Cashew Chicken with Bok Choy
By dyannucci
Cashew Chicken with Bok Choy eric ripert
- Marinade:
- 1 1/2 pounds boneless chicken breast
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or Sherry
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 heads baby bok choy
- 1 cup vegetable oil
- Sauce:
- 2 tablespoons minced scallions
- 2 tablespoons minced ginger
- 1 tablespoon chili paste with garlic
- 3 tablespoons Chinese rice wine or Sherry
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons Chinese vinegar (or balsamic vinegar)
- 1/2 cup chicken broth
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1 1/2 cups roasted cashews