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Recipes
Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces
By dyannucci
BF aoli the preferred try low fat terriaki
- 1 pound skinless salmon fillet, sliced into 1-inch-thick strips
- 1 pound skinless tuna loin, sliced into 1-inch-thick strips
- 1 pound yellowtail fillet, sliced into 1-inch-thick strips
- Canola oil
- Salt and freshly ground black pepper
- Garlic-Lime Aioli, recipe follows
- Spicy Ponzu, recipe follows
- Orange-Ginger Sauce, recipe follows
- 1 cup mayonnaise
- 2 cloves garlic, smashed to a paste with salt
- Zest and juice of 1 lime
- Salt and freshly ground black pepper
- 1/2 cup soy sauce
- 1/4 cup fresh lemon juice
- 1 teaspoon chile-garlic sauce
- Pinch sugar
- Freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons peeled and finely grated fresh ginger
- 1/4 teaspoon red chile flakes
- 1 1/2 cups fresh orange juice
- 2 tablespoons light brown sugar
- 2 tablespoons low-sodium soy sauce
- Juice of 1 lime
- 2 tablespoons rice vinegar
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon grated lime zest
- 1 large scallion (white and green part), thinly sliced
- 1 teaspoon toasted white sesame seeds
Spiced fig and ricotta pancakes
By dyannucci
In a large bowl, add the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest and stir until well blended
- Ingredients
- 2 cups whole-milk ricotta
- 4 large eggs, separated
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon each ground allspice, cloves, and cinnamon
- 1/2 teaspoon vanilla extract
- unsalted butter
- 10 fresh figs, thinly sliced
- 1 cup real maple syrup
Sweet and Tangy Orzo Salad
By dyannucci
modified by DAY
- 1/3 cup extra-virgin olive oil
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 onion, peeled, halved and chopped
- 1 pound orzo
- 1 bulb fennel, halved and sliced thin
- 3/4 cup dried cranberries
- 2 cups baby arugula, chopped
- 1/2 pound fresh mozzarella cheese, diced
- 1 lb shrimp
- 2 tbsp old bay seasoning
- 1/2 pint cherry tomatoes halved
Lobster and Shells
By dyannucci
Directions Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil
- Kosher salt
- Good olive oil
- 1 pound small pasta shells, such as Ronzoni
- Kernels from 8 ears of corn (about 6 cups)
- 12 scallions, white and green parts, thinly sliced
- 2 yellow or orange bell peppers, seeded and small-diced
- 2 pints cherry tomatoes, halved
- 2 pounds cooked fresh lobster meat, medium-diced
- 1 1/2 cups good mayonnaise
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Freshly ground black pepper
- 1 1/2 cups minced fresh dill
BEET CARPACCIO
By dyannucci
Very good 1 hour to cool
- 3 red or yellow beets, peeled 1 cup sugar
- 1 cup white wine vinegar
- 1 (1-inch) piece fresh ginger, sliced 1 ounce Parmesan cheese, shaved 1 to 3 cups baby arugula
- 2 tablespoons extra virgin olive oil Salt, to taste
- Freshly ground black pepper, to taste
Shrimp Stuffed Potatoes
By dyannucci
Recipe courtesy Paula Deen
- 6 large Idaho potatoes
- Vegetable oil, for coating
- 8 tablespoons butter
- 2 cups grated cheddar cheese, plus more for sprinkling
- 2 cups grated Monterey Jack
- 2 cups sour cream
- Salt and pepper
- 1 pound shrimp, peeled and Sauteed
- Paprika
Sausage-Stuffed Mushrooms
By dyannucci
ina
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Braised Cabbage
By dyannucci
symon goes with pork with fruit
- 1 cup thickly diced bacon
- 1 yellow onion, thinly sliced
- Kosher salt
- 12 ounces IPA-style beer
- 2 tablespoons cider vinegar
- 1 large or 2 small heads savoy cabbage, quartered, cored and thinly sliced
- 3 tablespoons brown mustard (my favorite is Bertman Ballpark)
- 1/2 cup chopped fresh chives
- 1/4 cup chopped fresh flat-leaf parsley
Crostini with Poached Figs and Goat Cheese Giada
By dyannucci
Directions Watch how to make this recipe
- 2 cups dry red wine, such as Pinot noir
- 2 tablespoons plus 1 teaspoon honey
- 6 dried Mission figs (about 4 ounces)
- 2 whole star anise
- 3 ounces pancetta, sliced into 1/4-inch thick slices
- 1 loaf country white bread, cut into 1/2-inch slices, and then cut into shapes, optional
- 2 tablespoons olive oil
- 8 ounces goat cheese, at room temperature
- 2 tablespoons lemon juice (about 1 small lemon)
- 1 teaspoon chopped fresh mint
- 1/4 teaspoon kosher salt
- 2 tablespoons sliced fresh mint, for sprinkling
Dried Apricot and Cherry Mostarda
By dyannucci
food and wine
- 1/4 pound dried apricots, cut into 1/4-inch pieces
- 1/4 cup dried cherries, coarsely chopped
- 1 shallot, minced
- 1 1/2 teaspoons minced crystallized ginger
- 1/2 cup dry white wine
- 3 tablespoons white wine vinegar
- 3 tablespoons water
- 3 tablespoons sugar
- 1 teaspoon dry mustard
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter