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Recipes
Soused Zucchini and egg
By dyannucci
El Bricco
- Sauce:
- 1/4 lb zucchini
- 1 egg
- 3 cloves garlic
- 2 or 3 sprigs of sage
- 1 cup vinegar
- EVOO
- Salt
The Original Caesar
By dyannucci
Recipe courtesy Marcela Valladolid
- 2 eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon steak sauce (recommended: A1 Sauce)
- 1 teaspoon hot sauce (recommended: Tabasco)
- 1 teaspoon red wine vinegar
- 1/2 cup corn oil
- Salt and freshly ground black pepper
- 1 (1-pound) head romaine lettuce, leaves separated and left whole
- 1/4 cup grated Cotija or Parmesan
Saffron Orzo
By dyannucci
Giada TOTAL TIME: 15 MIN SERVINGS: 6 •FAST The classic accompaniment to osso buco is saffron risotto
- 4 cups chicken stock
- 1 teaspoon saffron threads
- 1 pound dried orzo
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, juiced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad
By dyannucci
For the spice rubbed lamb chops hoisin: Combine the anise, ginger, coriander, garlic powder and chile de arbol in a...
- 2 tablespoons ground star anise
- 2 tablespoons ground ginger
- 1 tablespoon ground coriander
- 2 teaspoons garlic powder
- 1/2 teaspoon chile de arbol
- 12 double-cut baby lamb chops
- Canola oil
- Kosher salt and freshly ground black pepper
- 1 cup hoisin sauce
- 1 cup fresh cilantro leaves, for garnish
- 1 cup fresh mint leaves, for garnish
- 3 large heads bok choy, halved
- Canola oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 to 2 teaspoons hot chile sauce, such as Sriracha
- 1 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola oil
- 1 teaspoon sesame oil
Potatoes, Chanterelles, Shallots in Red Wine Sauce
By dyannucci
In a medium skillet with a lid, melt 2 tablespoons of the butter over medium heat
- 4 tablespoons butter, divided
- 2 cups small (or cut) fingerling potatoes
- 1 cup or more chanterelle mushrooms, thoroughly wiped clean
- 4 medium or 2 very large shallots, cut into large bite-size chunks
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon kosher salt
- 3/4 cup red wine
- minced fresh flat-leaf parsley
- black pepper
Pesto Pea Salad
By dyannucci
Directions Cook the peas in a pot of boiling salted water for 1 minute
- 2 cups of frozen peas
- 2 tablespoons pignolis, toasted (see note)
- 2 1/2 cups baby spinach leaves
- 4 tablespoons pesto, recipe follows
Lamb Chops Honey-Balsamic
By dyannucci
6 min Inactive Prep Time: -- Cook Time: 6 min Level: Easy Serves: 4 to 6 servings
- 1/3 cup balsamic vinegar
- 1 garlic clove
- 2 tablespoons honey
- 3/4 cup vegetable or canola oil
- Kosher salt and freshly ground black pepper
- 8 small lamb chops
- 2 tablespoons olive oil
- 1/2 tablespoon chopped fresh rosemary leaves
New Orleans Style BBQ Shrimp and Grits
By dyannucci
Chef Nona Sivley | LA Market Restaurant |
- BBQ Shrimp
- 12 ea large gulf shrimp
- 1 Tbsp cooking oil
- 1 oz chopped garlic
- 1/2 oz chopped rosemary
- 1/4 bottle Abita amber beer
- 2 oz Worcestershire sauce
- 1 oz hot sauce
- 1/2 oz Steen’s cane syrup
- 1 tsp Creole seasoning
- 1/2 oz lemon juice
- 4 Tbsp whole butter
- Salt and pepper to taste
- Grits
- 1 cup yellow stone-ground grits
- 3 cup milk
- 1/2 cup cream
- 4 oz butter
- Salt and white pepper to taste
Roasted Chicken with Salsa Verde
By dyannucci
serve with fried potatoes with spicy Aioli M Symon
- One 4-to 5-pound chicken
- Kosher salt
- 1 lemon, thinly sliced and seeded
- 2 fresh bay leaves
- 3 cloves garlic
- 1 small onion, peeled
- 1 small bunch fresh thyme
- 2 tablespoons olive oil
- 4 cups baby arugula
- 2 teaspoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Salsa Verde, recipe follows
Pickled Chiles
By dyannucci
m symon
- 2 pounds chiles
- Sherry vinegar
- Sugar
- Kosher salt
- 2 bay leaves
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 1 teaspoon cumin seeds
- 4 sprigs fresh marjoram
- 3 garlic cloves