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Recipes
Lobster Macaroni and Cheese
By dyannucci
Recipe courtesy The Neelys
- 4 tablespoons butter, plus 1 tablespoon for greasing dish
- Kosher salt
- 1 pound penne pasta
- 2 small shallots, finely chopped
- 2 cloves garlic, chopped
- Freshly ground black pepper
- 2 tablespoons tomato paste
- 5 tablespoons all-purpose flour
- 1/4 cup white wine
- 4 cups heavy cream
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 2 cups shredded sharp white Cheddar
- 2 cups shredded Gruyere
- 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
- 1/4 cup panko bread crumbs
- 1/4 cup freshly chopped parsley leaves
Nai Nai's Spring Rolls
By dyannucci
tsai
- 1 pound ground pork extra fat or turkey or shrimp
- 1 pound pork regular
- 2 large white onions, sliced thin
- 2 cups shredded carrots
- 3 cups Napa cabbage, shredded
- 1/4 cup garlic, minced
- 1/4 cup ginger, minced
- 7 oz mung bean thread noodles (or rice vermicelli)
- 1 tablespoon sesame oil
- 1/2 cup naturally brewed soy sauce
- 1 pound package lumpia/menlo wrappers or egg roll or spring roll wrappers
- 1 egg beaten with 1/4 cup water, for egg wash
- Kosher salt and freshly ground black pepper to taste
- Canola oil for cooking
- Dim Sum Dipper
- Makes about 2 cups
- 1/4 cup scallions
- 1/4 cup sambal
- 1 cup rice vinegar
- 1 cup soy sauce
- 2 teaspoons sesame oil
Romesco sauce
By dyannucci
TF
- 1/2 cup slivered almonds
- 1/2 poumd roasted red peppers, drained
- 1 egg yolk
- 2 large garlic cloves, peeled
- 1/2 teaspoon orange zest and 1/4 cup juice, from 1 orange
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
Pesto Cream Sauce
By dyannucci
Active Time - about 30 minutes Total Time - about 30 minutes Makes 4 Servings Be careful to not over heat cre...
- servings:
- 1/2 tspn Olive oil
- 1 tbsp Garlic, minced
- 1/4 cup H3 Pesto
- 1 1/3 cups Skim milk
- 4 tbsp Cream cheese, fat free
- 1/2 cup Parmesan cheese
- 1/4 tspn Salt
- pinch White pepper
- For 2 servings:
- 1/4 tspn Olive oil
- 1 1/2 tsp Garlic, minced
- 2 tbspn H3 Pesto
- 1/2 cup + 2 tbsp + 2 tspn 1/3 Skim milk
- 2 tbsp Cream cheese, fat free
- 1/4 cup Parmesan cheese
- 1/8 tspn Salt
- pinch White pepper
The Chewy Gluten Free
By dyannucci
Recipe courtesy Alton Brown, 2007
- 8 ounces unsalted butter
- 11 ounces brown rice flour, approximately 2 cups
- 1 1/4 ounces cornstarch, approximately 1/4 cup
- 1/2-ounce tapioca flour, approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar, approximately 1/4 cup
- 10 ounces light brown sugar, approximately 1 1/4 cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
By dyannucci
Be it indoor or outdoor, with barbecue a good amount of fat is necessary for moisture and flavor, so we chose to us...
- Pork:
- 1 cup plus 2 teaspoons table salt
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons plus 2 teaspoons liquid smoke
- 1 boneless pork butt (about 5 pounds), cut in half horizontally (see technique below)
- 1/4 cup yellow mustard
- 2 tablespoons ground black pepper
- 2 tablespoons smoked paprika (see note)
- 1 teaspoon cayenne pepper
- Sweet and Tangy Barbeque sauce:
- 1 1/2 cups ketchup
- 1/4 cup light or mild molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
red snapper or striped bass Roasted Branzino with Lemons
By dyannucci
12 min Inactive Prep Time: 5 min Cook Time: 40 min Level: Easy Serves: 4 servings
- 2 teaspoons olive oil
- 8 ounces pancetta, diced into 1/4-inch pieces
- Vegetable oil cooking spray
- 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
- Kosher salt and freshly ground black pepper
- 2 lemons, zested
- 1/4 cup roughly chopped fennel fronds
- 2 tablespoons chopped fresh thyme leaves
- 2 lemons, thinly sliced
- 1 medium bulb fennel, thinly sliced
- 1/2 cup white wine
- 2 tablespoons chopped fresh flat-leaf parsley
Coq au Riesling
By dyannucci
Sprinkle the chicken with salt and pepper
- 6 chicken legs, split at the joint (or a 3-pound/1.4-kg whole chicken, cut into 8 pieces)
- Salt and freshly ground pepper
- 1 tablespoon each butter and olive oil (or 2 tablespoons goose fat), plus more butter for frying
- 4 shallots, minced
- 1 clove garlic, minced
- 2 tablespoons Cognac
- 1 cup/250 ml dry Riesling
- 1/2 cup/125 ml chicken stock
- 8 ounces/250 g mushrooms, quartered
- 1/2 cup/125 ml creme fraiche or sour cream
- Chopped fresh parsley or tarragon, for garnish
Penne alla Vecchia Bettola
By dyannucci
Pasta from Ina Nick and Toni's restraunt
- Prep Time:
- 5 min
- Inactive Prep Time:
- 15 min
- Cook Time:
- 2 hr 15 min
- Level:
- Easy
- Serves:
- 6 to 8 servings
- Ingredients
- •1/4 cup good olive oil
- •1 medium Spanish onion, diced
- •2 cloves garlic, diced
- •1/2 tablespoon crushed red pepper flakes
- •1 1/2 tablespoons dried oregano
- •1 cup vodka
- •2 (28-ounce) cans peeled plum tomatoes
- •Kosher salt
- •1 pound penne pasta
- •2 cups heavy cream
- •4 tablespoons fresh oregano, chopped
- •Grated Parmesan cheese
The Ultimate Filet O Fish Sammie
By dyannucci
Recipe courtesy Tyler Florence
- 1 whole tail piece fresh halibut (1 1/4 inches thick, by about 1 foot long)
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 cup milk
- 1 1/2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 cup mayonnaise, store-bought
- 1 lemon, juiced
- 1 handful fresh parsley leaves, finely chopped
- 1 handful fresh basil leaves, finely chopped
- 1 handful chives, finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 foot long sourdough baguette
- 1 cup lightly packed hydroponic arugula (leafy variety, with stems)
- 1 ripe avocado, cut in thick slices
- 1 beefsteak tomato, cut in thick slices
- Kosher salt and freshly ground black pepper