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Recipes
Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes
By dyannucci
For the crab cakes: Whisk together the mayonnaise, horseradish, mustard, lemon juice and chile de arbol in a bowl a...
- 1/2 cup mayonnaise
- 2 heaping tablespoons prepared horseradish, drained
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon chile de arbol or cayenne powder
- Salt and freshly ground black pepper
- 1 1/2 pounds jumbo lump crab meat, picked over
- 2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour
- 2 green onions, green and pale green parts thinly sliced
- 1 cup all-purpose flour
- 1/2 cup plus 1 tablespoon fine yellow or white cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 3/4 cup whole milk
- 2 teaspoons clover honey
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
- 1 tablespoon ground bay leaves
- 2 1/2 teaspoons celery salt
- 1 1/2 teaspoons dry mustard
- 1 1/4 teaspoons freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
- 3 large egg yolks, lightly beaten
- 1 1/2 sticks unsalted butter, melted until foamy
- 1 teaspoon kosher salt
- Canola oil, for frying crab cakes
- Fresh parsley leaves, for garnish
Shrimp Dumplings
By dyannucci
Chuck Hughes' shrimp dumplings are packed with flavor - perfect as a starter or even a main course
- 12 medium shrimp, de-shelled and de-veined
- 1/4 pound ground pork
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro leaves
- 1 tablespoon ground coriander seeds
- 1 teaspoon toasted sesame oil
- 1 teaspoon olive oil
- 1 pinch chile flakes
- Zest of 1 lime
- 1 teaspoon salt
- 1 teaspoon crushed pepper
- 1 package round wonton wrappers
- Vegetable oil
- 1/4 cup thinly sliced fresh chives, for garnish
- Peanut Sauce, for dipping, recipe follows
- Spicy Orange Sauce, for dipping, recipe follows
Fig Barbecue Panina
By dyannucci
4 bread slices 4 tbsp fig preserves 1 lb shredded pork 1/4 cup thinly sliced red onion 8 fresh figs
- Spread 4 bread slices with 4 Tbsp. fig preserves.
- Layer with l lb. shredded barbecued pork, 1/4 cup thinly sliced red onion, 8 sliced fresh figs, 4 provolone cheese slices, and 1 cup loosely packed baby spinach.
- Top each with a bread slice. Brush with melted butter.
- Cook in a panini press 2 to 3 minutes.
Pan-Roasted Sausages with Apples, Onions, and Sage
By dyannucci
David Bonom, Coastal Living OCTOBER 2011
- 2 tablespoons olive oil, divided
- 6 sweet Italian sausages (about 1 1/4 pounds)
- 1 large sweet onion, cut into 1/4-inch-thick slices
- 8 garlic cloves, sliced
- 1/2 (8-ounce) package baby portobello mushrooms, quartered
- 1 red bell pepper, sliced
- 2 Golden Delicious apples, cut into 1/2-inch-thick wedges
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup low-sodium chicken broth
apple and pear crostini with goat cheese spread
By dyannucci
DAY adapted form MA
- 1 roll good goat cheese
- Italian or french bread
- cream to smooth the goat cheese for spreading
- 3 bosc pears peeled cored and quartered
- 3 apples peeled cored and quartered
- golden raisins
- 2 1/2 cups apple cider or enough to cover
- 3/4 cup sugar
- 1/2 cup orange juice
- 2 teaspoons orange zest
- 3 whole cloves
- 1 cinnamon stick
- 1 vanilla bean optional
- .
Red Wine Cabbage
By dyannucci
goes with chicken
- 8 ounces/250g red cabbage (about 1/2 cabbage)
- 1 tablespoon pork fat or vegetable oil
- 4 About 4 thick slices bacon, cut into lardons
- 1 onion, chopped
- 1/2 cup/125ml beef or vegetable stock
- 1/2 cup/125ml dry red wine
- 1 tablespoon red wine vinegar or balsamic vinegar, plus more if needed
- Salt and freshly ground pepper
- 1/4 cup currants
- 1 tablespoon brown sugar
- 1 apple, peeled, cored and chopped
Salpacio Salad
By dyannucci
Recipe courtesy Bobby Flay
- 3 (8-ounce) boneless skinless, chicken breasts
- 2 red onions, peeled and cut into 1/4-inch thick rings
- Olive oil
- Salt and freshly ground black pepper
- 3 carrots, peeled and shredded
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup thinly sliced scallions
- 2 cups good quality mayonnaise
- 1/4 cup low-sodium chicken broth
- 2 tablespoons white wine vinegar
- 3 cloves garlic, chopped
- 2 tablespoons Spanish paprika
- 1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)
Salmon Asian Grilled
By dyannucci
Barefoot Contessa Prep Time: 5 min Inactive Prep Time: 20 min Cook Time: 9 min Level: Easy
- For the marinade:
- 1 side fresh salmon, boned but skin on (about 3 pounds)
- • 2 tablespoons Dijon mustard
- • 3 tablespoons good soy sauce
- • 6 tablespoons good olive oil
- • 1/2 teaspoon minced garlic
Foolproof Standing Rib Roast with Pan Sauce
By dyannucci
For the roast: Preheat the oven to 375 degrees F
- One 5-pound standing rib roast
- 1 tablespoon Paula Deen's House Seasoning, recipe follows
- 2 cups beef stock or canned broth
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons steak sauce, such as Paula Deen Merlot Wine Steak Sauce
- 2 tablespoons butter
- Salt and pepper
- 1 cup salt
- 1/4 cup garlic powder
- 1/4 cup black pepper
Milk Pork
By dyannucci
french
- 1 boned pork roast, about 3 pounds/1.5 kilograms
- 4 to 6 cloves garlic, peeled and cut into slivers
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 1 onion, cut in half
- 1 carrot, cut in half
- 2 bay leaves
- 2 large branches fresh rosemary
- 4 cups/1 liter whole milk
- A generous handful chopped fresh chives and/or fresh parsley, for garnish