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Recipes
Grilled lobster
By dyannucci
Directions Preheat your grill to direct medium-high heat
- Ingredients
- 1 stick salted butter, at room temperature
- 2 tablespoons chopped chives
- 1 tablespoon chopped tarragon leaves
- 1 clove garlic, minced
- Dash hot sauce
- Freshly ground black pepper
- 4 (7-ounce) lobster tails
- Olive oil
- Kosher salt
- Lemon wedges, for garnish
- Chive sprigs
- 4 metal skewers
Shrimp Mashed Potatoes
By dyannucci
For the potatoes: Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan
- 2 pounds medium-size Yukon gold potatoes, peeled and diced
- 6 tablespoons unsalted butter, at room temperature
- 2 cloves garlic, peeled
- 1 tablespoon plus 1 teaspoon kosher salt
- 1/4 to 1/2 cup half-and-half, at room temperature
- 2 small lemons, zested
- 2 1/2 teaspoons chopped fresh chives
- 2 1/2 teaspoons chopped fresh Italian parsley
- 2 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 12 ounces medium shrimp (about 30 per pound), peeled and deveined
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Pan-Roasted Pacific Halibut, Sicilian Cauliflower, Capers, Raisins, Orange Brown Butter
By dyannucci
Place a small saute pan over medium-low heat and add the Marsala and raisins
- 2 cups Marsala wine
- 1 cup golden raisins
- Blended oil, as needed
- 1 large head cauliflower (about 4 cups small florets), reserving any remaining cauliflower for stocks/soups
- 1 shallot, thinly sliced
- 3 cloves garlic, thinly sliced
- Kosher salt
- 1/2 cup salt packed capers, rinsed and drained
- 1/2 cup toasted pine nuts
- Unsalted butter, as needed
- Zest and juice of 1 orange
- Splash Champagne vinegar
- Freshly ground black pepper
- 4 (2 to 3-ounce) medallions pacific halibut
- 2 tablespoons sliced fresh parsley leaves
Creamy Corn Chowder Wine Spectator
By dyannucci
Bright flavor and a rich body pair well with Rioja
- 4 slices of bacon
- 1 large onion, diced
- 4 medium-size Yukon gold potatoes, diced
- 2 cups chicken stock
- Corn kernels cut from 6 ears of fresh corn, or about 1 1/4 cup frozen kernels
- 1 pint heavy cream
- 1 pint cherry tomatoes, each sliced in half
- 1/4 cup julienned fresh basil
Easy Fried Chicken
By dyannucci
Jeff McInnis miami
- Brine:
- 16 pieces of chicken (2 whole chickens cut into 8 pieces)
- 1 1/4 quarts water
- 3/4 cup sugar
- 3/4 cup coarse salt
- 1 1/4 quarts ice water
- Spice Rub for Brine:
- 5 tablespoons paprika
- 5 tablespoons cayenne
- 1 tablespoons black pepper
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- Flour for Breading:
- 1 1/4 cups all purpose flour
- 2 tablespoons + 1 teaspoon granulated garlic
- 5 teaspoons granulated onion
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 1/2 teaspoons black pepper
- shortening or canola oil for frying
Basque-Rubbed Grilled Lamb Chops with Feta-Chimichurri
By dyannucci
Cat cora chef on tour
- Feta-Chimichurri Sauce:
- 1 loin lamb chops, about 1-inch thick
- extra virgin olive oil for brushing
- kosher salt and freshly ground black pepper for sprinkling
- salt
- freshly ground black pepper
- 1 tablespoon dried orange rind
- 1/2 tablespoon chili powder
- 1 teaspoon sea salt
- 6 cloves garlic, coarsely chopped
- 3 bay leaves
- 1 fresh ancho chile, with seeds, coarsely chopped
- 1 fresh Serrano chile, with seeds, coarsely chopped
- 1/2 tablespoon salt
- 3/4 cup fresh flat-leaf parsley, finely minced
- 1/4 cup fresh oregano, finely minced
- 1/4 cup basil, minced
- 1/4 cup distilled white vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 cup Greek feta cheese, crumbled
- Barbados Sweet Potatoes
- 3 large sweet potatoes
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon habanero powder or any pure chile powder
- 1/4 cup packed dark brown sugar
- 3 tablespoons fresh ginger, grated
- 2/3 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon Jamaican dark rum
- 1/2 teaspoon ground allspice
Michael Chiarello’s Polenta under glass w mushrooms and balsamic sauce
By dyannucci
botegga recipe Michael Chiarello Serves 6
- Balsamic Sauce
- 2 cups balsamic vinegar
- 1 shallot, chopped
- 1/4 cup extra-virgin olive oil
- 2 cups coarsely chopped yellow onions
- 1 cup coarsely chopped carrots
- 1 cup coarsely chopped celery
- 2 bay leaves
- 3 cups dry red wine
- 8 cups roasted chicken stock, or veal or rabbit stock
- DAY: use MA demiglace instead about 3/4 container
- 6 black peppercorns
- 4 tablespoons unsalted butter
- Ancient-Grain Polenta
- 1 1/2 cups heavy cream
- 3 cups cold water
- Pinch of sea salt, preferably gray salt
- 1 cup fine-ground polenta
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup shredded fontina cheese
- 1/4 cup freshly grated Parmesan cheese
- Mushrooms
- 3 tablespoons extra-virgin olive oil, plus more if needed
- 10 ounces cultivated or wild mushrooms such as shiitakes, chanterelles, and morels, cleaned and trimmed (stem shiitakes)
- Pinch of sea salt, preferably gray salt
- Freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced fresh thyme
- 1 teaspoon minced fresh flat-leaf parsley
- 1 cup freshly grated Parmesan cheese for cheese disks
- 6 , half-pint French glass canning jars with an attached lid.
PECAN PIE BOURBON-FLAVORED
By dyannucci
ACTIVE:20 min TOTAL:1hr 5min(pluscooling)
- 3/4 cup sugar
- 1/2 cup dark corn syrup
- 2 1/2 , tablespoons unsalted
- butter, cut into cubes
- 1 1/2 teaspoons
- vanilla extract
- l 1/2, teaspoons bourbon
- 1/4 teaspoon kosher salt
- 2 large eggs
- Cooking spray
- 1 sheet refrigerated pie
- dough (half of a
- 15-ounce package)
- 1 cup pecan pieces
- Whipped cream,
- for serving (optional)
The Ultimate Beef Stew
By dyannucci
Recipe courtesy Tyler Florence
- 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
- 3 tablespoons butter
- 2 cups all-purpose flour
- 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
- Sea salt and freshly ground black pepper
- 1 bottle good quality dry red wine (recommended: Burgundy)
- 8 fresh thyme sprigs
- 6 garlic cloves, smashed
- 1 loaf peasant bread, sliced into 1/2-inch pieces
- Extra-virgin olive oil
- 4 garlic cloves, halved
- Chopped parsley leaves
- 1 orange, zest removed in 3 (1-inch) strips
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 2 1/2 cups beef stock
- 9 small new potatoes, scrubbed clean and cut in 1/2
- 1/2 pound carrots, peeled and sliced
- 2 cups frozen pearl onions, a large handful
- 1 pound white mushrooms, cut in 1/2
- 1/2 pound garden peas frozen or fresh
- Fresh flat-leaf parsley, chopped, for garnish
- Horseradish Sour Cream, recipe follows, for garnish
- Toasted Peasant Bread, recipe follows, for serving
- 1 cup sour cream
- 1 tablespoon prepared horseradish
- Olive oil
- Salt and pepper
- Chives, finely chopped, as garnish
- 1 loaf peasant bread, sliced into 1/2-inch pieces
- Extra-virgin olive oil
- 4 garlic cloves, halved
- Chopped parsley leaves
Beef Carpaccio with Pomegranate
By dyannucci
Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes
- 12 ounces whole beef tenderloin
- Bunch of arugula, torn
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper
- Parmigiano Reggiano cheese, shavings
- 1 cup pomegranate seeds
- Juice of 1 lemon