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Recipes
Red Bean Salad
By dyannucci
Excellent side
- 2 slices thick cut bacon cut in 1/2 inch dice
- 2 tbsp peanut or vegetable oil
- 1/2 cup 1/4 inch diced yellow onion or sweet onion
- 1/2 cup 1/4 inch diced celery
- 1/2 cup 1/4 inch diced red pepper
- 1 can 16 oz red beans rinsed
- 1 can 16 oz pinto beans rinsed
- 2 tbsp creole or dijon mustard
- 2 tbsp granulated sugar
- 1 tbsp cider vinegar
- 1/2 tspn tobasco sauce
- 1/4 tspn kosher salt
- 3 tbsp fresh chopped parsley
Wilted Bitter Greens with Crispy Walnut Goat Cheese
By dyannucci
Recipe courtesy Anne Burrell
- 3/4 cup walnuts
- 4 slices Pullman loaf bread, or other tight crumb white bread, crusts removed
- 1/2 bunch fresh chives, finely chopped
- 1/2 bunch fresh flat-leaf parsley, finely chopped
- 1 (11-ounce) log goat cheese, cut into 6 equal pieces
- Kosher salt
- 2 eggs, beaten with 1 tablespoon water
- Extra-virgin olive oil
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 2 to 3 tablespoons sherry vinegar
- 1 head radicchio, cut into bite-size pieces
- 2 cups baby arugula, washed
- 2 heads Belgian endive, cut into 1/2-inch lengths crosswise
Lemon Semifreddo with Orange and Mango Salad
By dyannucci
Recipe courtesy Anne Burrell
- 1/2 cup sliced almonds, toasted
- 2 cups heavy cream
- 1 1/4 cups sugar, plus 1 tablespoon
- 8 egg yolks
- 1/2 cup lemon juice
- 3 lemons, zest finely grated
- Pinch salt
- 3 oranges, supremed, plus the juice
- 1 mango, cut into small cubes
- 10 mint leaves, cut into chiffonade
Steak Tartare
By dyannucci
Recipe Courtesy of Emeril Lagasse
- 2 anchovy fillets
- 2 cloves of crushed garlic, peeled
- 1 teaspoon capers
- 1 egg
- 2 tablespoons Dijon mustard
- Salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 1 pound freshly ground beef tenderloin
- 1/4 cup minced shallots
- 4 tablespoons chopped egg whites
- 4 tablespoons chopped egg yolks
- 4 tablespoons brunoise red onions
- 4 tablespoons finely chopped fresh parsley leaves
- 8 slices of white bread, crust removed, tossed in olive oil, seasoned with salt and pepper and toasted
Seared Rack of Lamb with Pistachio Tapenade
By dyannucci
To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree
- 1/2 cup pistachios, shelled and toasted
- 1/2 cup pitted Cerignola olives
- 2 tablespoons capers
- 1 clove garlic, smashed
- 1 tablespoon freshly chopped oregano leaves
- 2 tablespoons freshly chopped parsley leaves
- Extra-virgin olive oil
- 1 lemon, zested
- 1 (8-rib) rack of lamb
- Salt
Chicken Cordon Bleu
By dyannucci
Recipe courtesy Tyler Florence, 2008
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Lemon Spaghetti with Jumbo Shrimp
By dyannucci
Directions For the shrimp: In a medium skillet, heat the olive oil over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 3/4 pound large shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound spaghetti
- 2/3 cup extra-virgin olive oil
- 2/3 cup grated Parmesan
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh basil leaves
- 2 tablespoons capers, fried briefly in a little olive oil
Cold Sesame Noodles
By dyannucci
Recipe courtesy Tyler Florence, 2008 Use for the sauce
- 1/2 pound dried buckwheat (soba) noodles
- 9 tablespoons dark sesame oil
- 1-inch piece fresh ginger, peeled and crushed with the side of a knife
- 2 garlic cloves, crushed with the side of a knife
- 1 red Thai bird chile, minced, seeds and all
- 2 tablespoons brown sugar
- 1/2 cup creamy peanut butter
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 6 tablespoons water, room temperature
- 1 tablespoon chili sauce
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, thinly sliced on the diagonal
- 1 lime, cut into wedges, for serving
Homemade Pappardelle
By dyannucci
Add the flour and salt to the center of a large wooden board
- 3 1/2 cups all-purpose flour, plus more for rolling
- 3/4 teaspoon salt
- 4 farm fresh eggs, lightly beaten
- 1 teaspoon extra-virgin olive oil
- Semolina flour, for dusting
Duck Fat Potatoes
By dyannucci
Heat the oven to 425 degrees F/220 degrees C
- 2 pounds/1 kg potatoes, scrubbed or peeled, cut into wedges
- 1/2 cup/125 ml duck fat, melted
- Coarse kosher salt and freshly ground black pepper
- A few sprigs of fresh rosemary and/or fresh thyme, optional