Dyannucci's profile page
Recipes
Emeril's Bacon Cheeseburgers
By dyannucci
Recipe courtesy of chef Emeril Lagasse, from the book Emeril at the Grill (Harper Collins
- 6 ounces bacon, chopped
- 1 cup finely chopped onion
- 3 tablespoons thinly sliced garlic
- 1 tablespoon fresh thyme
- 2 pounds boneless beef chuck, cut into 1-inch cubes (1/2-inch cubes if using a food processor to grind)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices cheddar cheese
- 4 sesame-seed hamburger rolls, lightly toasted
- 1 1/2 cups shredded iceberg lettuce
- 8 thin slices tomato
- Condiments, to taste
Roasted Tenderloin of Beef with Spicy Crab Salad
By dyannucci
For the surf: In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime jui...
- 1 pint lump crabmeat, picked over for bits of shell and cartilage
- 1/2 to 3/4 cup mayonnaise
- 1 tablespoon hot chile paste (recommended: sambal oelek)
- 2 tablespoons chopped fresh cilantro leaves
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
- 1 pint vine-ripened red cherry tomatoes, washed and dried
- 1 bunch arugula
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- Special equipment: butcher's or kitchen twine
Roasted Chicken Cacciatore
By dyannucci
Directions For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fenne...
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons tomato-vegetable juice, such as V8
- 1 teaspoon fennel seeds, toasted
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, peeled and smashed
- One 3-pound chicken, cut into 6 pieces
- 3 cups diced bread
- 2 tablespoons olive oil, plus more to finish
- 1 1/2 cups freshly grated Parmesan
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, torn
- 1 tablespoon lemon juice (1 lemon)
- 1 small bulb fennel, thinly sliced
Baby Vegetable Jumble
By dyannucci
Bring a large pot of water to the boil
- 8 baby carrots
- 6 radishes, halved
- 1 cup/about 175 g shelled peas
- 4 ounces/110 g snow peas
- 4 ounces/110 asparagus
- 4 ounces/110 yellow beans
- 4 ounces/110 baby turnips
- 2 tablespoons butter
- Kosher salt and freshly ground black pepper
- A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil...)
Duck Egg Ravioli, Sheep's Milk Ricotta and Almond Brown Butter
By dyannucci
For the ravioli: Mix together the ricotta, orange zest, parsley, Parmesan cheese, and season well with freshly grou...
- Ravioli Filling
- 2 cups sheep's milk ricotta
- Zest of 1 Orange
- 1 cup fresh parsley, minced
- 1 tablespoon grated Parmesan cheese
- Freshly ground black pepper
- 4 duck egg yolks
- Egg Yolk Pasta Dough, recipe follows
- Sauce
- 5 to 7 leaves sage
- 4 tablespoons unsalted butter
- 1/2 cup slivered almonds
- Juice of 1/2 orange
- 1 tablespoon Parmesan cheese
Sesame Ginger Sauce
By dyannucci
Active Time - about 20 minutes Total Time - about 20 minutes Makes 6 Servings This recipe works great as a ma...
- for 6:
- 4 cloves garlic minced
- 2 tblsp ginger fresh minced
- 1 tspn red pepper flakes (use less for less spice)
- 2 tbsp sesame oil
- 2 1/2 tbsp brown sugar
- 6 tbsp soy sauce low sodium
- for 3:
- 2 cloves garlic minced
- 1 tblsp ginger fresh minced
- 1/2 tspn red pepper flakes (use less for less spice)
- 1 tbsp sesame oil
- 1 tbsp +3/4 tbsp brown sugar
- 3 tbsp soy sauce low sodium
Trofie alia Genovese
By dyannucci
MA Can do this with shrimp scallops etc or use tomato basil pesto--will be better!
- 1 package trofie pasta Can par cook 16 to 17 minutes. total time is 22 minutes
- 2 cups of Michael Anthony's pesto (*see recipe below)
- 2 cups of potatoes, small dice use Idaho or baby tomatoes.
- 1/2 lb green beans, trimmed
- 1/2 cup extra virgin olive oil
- 1/2 cup toasted pine nuts (*see recipe below)
- Parmigiano
- Salt
- Michael Anthony's Pesto
- 2 bunches of flat Italian parsley
- 2 bunches of fresh basil
- 4-6 garlic cloves
- 1/2 cup grated Parmigiano (optional)
- In a blender or food processor, add pine nuts and garlic followed by 2 cups of . extra virgin olive oil. Then add parsley, basil, salt and pepper. Place lid on top and blend on medium to high speed slowly adding remaining 2 cups of olive oil.
- When completely blended, add cheese if desired. Refrigerate - will hold up to two
- weeks.
- Tomato basil pesto use Roma tomatoes, basil, almonds, cheese and EVOO Grnish with tomatoes seeds and skin removed chopped.
PICKLED VEGETABLE SLAW
By dyannucci
wexford tolerton thanksgiving
- PICKLING MARINADE
- 3 cups sugar
- 8 cups white vinegar
- 3/4 tsp. salt
- 1/4 tsp. ground pepper
- 1 tsp. crushed red pepper flakes
- 2 Tbsp. pickling spice
- 2 sticks cinnamon
- VEGETABLES
- 1 each red, yellow and green pepper (cored, deseeded and cut into strips)
- 4 celery stalks, washed and cut into strips 3 carrots, pealed and cut into strips
- 2 Vidalia onions, peeled and sliced
- 2 cucumbers, peeled, deseeded and cut into 1/4 inch slices
- 1 small bunch of string beans, tops cleaned
Jellied Eggs with Tarragon
By dyannucci
Put the stock in a saucepan and sprinkle over the gelatin
- 1 to 1 1/2 cups/375 ml home-made beef consomme, recipe follows
- 1 tablespoon unflavored gelatine
- 1 tablespoon Cognac
- Salt and freshly ground black pepper
- 2 eggs
- 8 fresh tarragon leaves
Twice-Baked Sweet Potatoes
By dyannucci
Recipe courtesy Bobby Flay
- 4 large sweet potatoes, scrubbed
- 1 1/2 cups heavy cream
- 1 tablespoon chipotle peppers in adobo, pureed
- 1 stick unsalted butter, softened
- 1/4 cup creme fraiche
- 1/2 cup maple syrup, plus 2 tablespoons
- Salt and freshly ground pepper
- Nonstick cooking spray