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Recipes
Braised Lemon and Rosemary Chicken
By dyannucci
very good serve with braised cabbage good with pana cotta dessert
- 1 whole chicken
- 4 cloves garlic
- 3 whole lemons
- 1/2 cup lemon juice
- 3 sprigs of rosemary
- 2 cups of white wine pinot grigio
- 4 cups veal stock
- salt and pepper
- Braised cabbage
- 1 head of cabbage (savoy, green or red) cored and cut into large pieces
- 1/4 cup grape seed oil
- 1/2 cup whole butter
- 1/2 cup small diced onions
- 1 cup Pancetta cuti n medium dice
- 1/2 cup white wine
- 1/2 cup white vinegar
- 2 cups vegetable broth
- salt and pepper
- 1 onion cut into medium dice
- 2 carrots cut into medium dice
- 2 ribs celery cut into medium dice
- 1/4 cup grape seed oil
- flour for dusting
Alta Cucina" Tomato Sauce
By dyannucci
Michael anthoney sauce
- 6 cups whole peeled plum tomatoes (or 1 can Alta Cucina tomatoes)
- 2 bay leaves
- Y2 medium onion, diced
- Salt and pepper to taste
- 3 Tbsp extra virgin olive oil
Pork Shoulder Lettuce Wraps with Kimchi
By dyannucci
Whisk the cola, cilantro, soy sauce, sesame oil, vinegar pepper and garlic in a large baking dish
- Quick Kimchi:
- One 12-ounce can cola, such as Coke
- 1/4 cup fresh cilantro, coarsely chopped
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon coarsely ground black pepper
- 8 cloves garlic, chopped
- 1 1/2 pounds pork shoulder steak, no more than 3/4-inch thick, not trimmed
- Boston lettuce leaves, for serving
- 1 head napa cabbage, halved and shredded thinly
- 1/3 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon gochujang sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 3 cloves garlic, knife pureed
- 2 serrano chiles, seeded and chopped
- 1/2 cup chopped fresh cilantro
- 4 green onions, sliced
- Gochujang Sauce:
- 2 tablespoons gochujang sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 2 teaspoons toasted sesame seeds
- 1 teaspoon sesame oil
- 2 cloves garlic, finely chopped
- 2 green onions, halved lengthwise and thin sliced crosswise
Fried Tuscan Olives
By dyannucci
Add enough oil to fill a large, heavy Dutch oven a third of the way and heat to 350 degrees F
- Canola oil, for deep frying
- 2 links Italian pork sausage, casings removed
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons finely chopped fresh parsley
- Small pinch crushed red pepper flakes
- 40 pitted large green olives
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 3 large eggs
- 2 cups plain dried breadcrumbs
Veal with Artichokes
By dyannucci
MA
- Eight 2-ounce veal cutlets
- Flour for dusting
- 1/4 cup olive oil
- 1 garlic clove, minced
- 8 artichoke hearts (iar is fine)
- 1/3 cup white wine
- 1 cup veal stock (can substitute beef stock or broth)
- 2 oz butter, cubed (1/2 stick)
- 2 Tablespoons chopped Italian parsley
- Juice of 1/2 lemon
- Salt and pepper
- option rosemary or thyme or cherry tomatoes
Baked Eggs Florentine
By dyannucci
CI In order for the eggs to cook properly, it is critical to add them to the hot filling–lined ramekins quickly
- 2 tablespoons 2 tablespoons unsalted butter
- 1 large 1 large shallot, minced
- 1 tablespoon 1 tablespoon all-purpose flour
- 3/4 cup 3/4 cup half-and-half
- 10 ounces 10 ounces frozen spinach, thawed and squeezed dry
- 2 ounces 2 ounces Parmesan cheese, grated (1 cup)
- Salt and pepper
- 1/8 teaspoon 1/8 teaspoon dry mustard
- 1/8 teaspoon 1/8 teaspoon ground nutmeg
- Pinch Pinch cayenne pepper
- Vegetable oil spray
- 6 large 6 large eggs
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
VENISON WITH CHANTERELLES, SWEET POTATOES, BLACK CURRANT-MUSTARD JUS
By dyannucci
WS
- Vegetables:
- TO MAKE THE BLACK CURRANT-MUSTARD JUS
- 2 tbsp olive oil
- 1 onion finely diced
- 2 tbspn sherry wine vinegar
- 1 1/2 cups brown stock (beef stock, chicken stock or venison stock
- 1 1/2 tablespoons black currant mustard
- To make sweet potato Puree
- 1 sweet potato
- 1 yam
- 4 oz butter
- 1/2 tspn nutmeg
- 1 tablespoon honey
- TO PREPARE THE CHANTERELLES
- 1 pound chanterelles, cleaned
- 4 tablespoons olive oil
- 3 cloves garlic, finely minced
- TO PREPARE THE VENISON.
- 1 pound venison loin, cut into 4 portions 1 tablespoon olive oil
- 4 sprigs fresh rosemary
- 4 springs fresh thyme
- Roasted assorted vegetables in 350 oven for about20 minutes or until done
Madeira Mushroom Sauce H3
By dyannucci
Active Time - about 15 minutes
- for 3 servings:
- 2 tbsp Shallots,
- 1 tbspn minced Garlic, minced
- 2 cups Mushrooms, sliced
- 1 tspn Thyme, fresh, chopped
- 4 oz Madeira wine
- 1 1/2 cups Veal stock or brown sauce, reduced
- 2 tbspn Half and half or use skim
- 1 tbspn Parsley, fresh, chopped
- 1/2 tspn Salt
- 1/2 tspn White pepper
- 1/4 cup Cold water
- 2 tbspn Cornstarch (mix with cold water to make slurry)
- 1 tbsp Shallots,
- 1/2 tbspn minced Garlic, minced
- 1 cups Mushrooms, sliced
- 1/2 tspn Thyme, fresh, chopped
- 1/4 cup Madeira wine
- 3/4 cups Veal stock or brown sauce, reduced
- 1 tbspn Half and half or use skim
- 1 1/2 tspn Parsley, fresh, chopped
- 1/2 tspn Salt
- 1/2 tspn White pepper
- 2 tbspn cup Cold water
- 1 tbspn Cornstarch (mix with cold water to make slurry)
Salmon Tartare With Sweet Red Onion Creme Fraiche
By dyannucci
From Thomas Keller "the French Laundry Cookbook" uses coronets but can be omitted and served with cones or toas
- Coronets:
- 1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
- 1 tablespoon plus 1 teaspoon sugar
- 1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
- 8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
- 2 large egg whites, cold
- 2 tablespoons black sesame seeds
- Salmon Tartare:
- 4 ounces salmon fillet, skin and any bones removed, finely minced
- 3/4 teaspoon extra virgin olive oil
- 3/4 lemon oil
- 1 1/2 teaspoons finely minced chives
- 1 1/2 teaspoons finely minced shallots
- 1/2 teaspoon of kosher salt
- small pinch of freshly ground white pepper
- Sweet Red Onion Creme Fraiche:
- 1 tablespoon finely minced red onions
- 1/2 cup creme fracie
- 1/4 teaspoon kosher salt
- Freshly ground white pepper to taste