Dyannucci's profile page
Recipes
Parmesan Polenta with Sausage Ragù Recipe | SAVEUR
By dyannucci
This simple, comforting dish adapted from Anna Watson Carl's cookbook The Yellow Table is a great one to make for d...
- 1/4 cup EVOO
- 1 red onion minced
- 4 garlic cloves minced
- 1 28 (oz.) can whole peeled tomatoes, crushed by hand
- 1 1⁄2 tbsp. balsamic vinegar 1⁄4 cup finely chopped basil leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp. fine sea salt
- 1 1⁄4 cups polenta (not quick
- cooking) or yellow cornmeal 1⁄2 cup freshly grated parmesan, plus more for garnish
Sunday Pot Roast
By dyannucci
Risotto Cakes, for serving, recipe follows Preheat the oven to 350 degrees F
- Kosher salt and cracked black pepper
- 2 tablespoons vegetable or olive oil, plus more if needed
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 yellow onion, chopped
- 1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine
- 4 cloves garlic, chopped
- 1 cup dry red wine, such as cabernet sauvignon
- 2 1/2 cups low-sodium beef broth
- 2 cups watercress
- 1 cup picked fresh parsley leaves
- Lemon juice, for drizzling
- Olive oil, for drizzling
- Salt and freshly cracked black pepper
- 1/4 cup sliced almonds, toasted
Asparagus Spears with Sesame
By dyannucci
Recipe courtesy Alex Guarnaschelli Side or appetizer
- 3 tablespoons sesame oil
- 2 tablespoons white wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- Kosher salt
- 1 pound fairly thin pencil asparagus, ends trimmed, cut into 2-inch pieces
- 4 tablespoons sesame seeds
Shrimp and Egg Fried Rice with Napa Cabbage
By dyannucci
Recipe courtesy Tyler Florence
- 6 tablespoons peanut oil
- 2 shallots, thinly sliced
- 1 (2-inch) piece ginger, peeled and grated
- 1/2 small head napa cabbage, core removed and finely sliced
- Salt
- 2 cloves garlic, minced
- 1/2 pound medium shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 4 cups cooked long-grain white rice
- 1/2 cup frozen peas, thawed in warm water
- 3 tablespoons soy sauce
- 1/4 bunch scallions, sliced, for garnish
- 1/2 cup chopped peanuts, for garnish
Wiener Schnitzel
By dyannucci
Traditional Austrian Heidelberg Restaurant
- For frying:
- 4-6 veal cutlets (pounded)
- 1 c. flour
- 1 c. unseasoned bread crumbs
- 4 eggs
- 1/2 c. milk
- salt and pepper, to taste
- 2 lemons (wedged) for garnish
- 1 c. vegetable oil
- 1/2 stick butter
Peas and Pancetta with Salmon
By dyannucci
Put a medium-sized saute pan over medium-high heat
- 2 tablespoons blended oil, plus 1/4 cup, plus more for drizzling
- 6 ounces very thinly sliced pancetta, brunoise or finely chopped (about 1/2 cup)
- 1 tablespoon sliced shallots
- 1 tablespoon sliced garlic
- Kosher salt and freshly cracked black pepper
- 2 cups freshly shelled peas
- 1/2 cup fresh orange juice
- 2 tablespoons unsalted butter
- 2 tablespoons freshly picked dill leaves
- 2 tablespoons parsley leaves
- 8 (4-ounce) wild salmon fillets, skinned
- 1 cup pea shoots
- 1/2 orange, zested
- Fleur de sel
Grilled Oysters Rockefeller with Baby Spinach Bacon Fondue
By dyannucci
Directions Combine 4 tablespoons of the butter, the shallots, garlic, bacon and salt in a large saute pan over med...
- 8 tablespoons (1 stick) unsalted butter
- 4 minced shallots
- 4 cloves minced garlic
- 1 cup diced applewood bacon, sliced into lardons
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1/4 cup anise-flavored liqueur, such as sambuca or Pernod
- 1/2 cup heavy cream
- 2 cups baby spinach
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon red pepper flakes, optional
- 3/4 cup seasoned breadcrumbs
- 18 large oysters, shells scrubbed and rinsed
- 2 cups rock salt, for serving only
- 1/2 cup grated Parmesan
- 1/2 cup grated Gruyere
Barbecued Pulled Chicken
By dyannucci
When cooking whole chickens, the white meat can dry out while the longer-cooking dark meat comes up to temperature
- MAKES ENOUGH FOR 8 SANDWICHES
- Halve the chickens, but you may be able to buy the four halves or get your butcher to halve them for you.
- INGREDIENTS
- CHICKEN
- 1 cup salt
- 2 (4-pound) whole chickens, giblets discarded
- Pepper
- 2 cups wood chips, soaked in water for 15 minutes and drained
- SAUCE
- 2 teaspoons vegetable oil
- 1 onion, chopped fine
- 4 cups low-sodium chicken broth
- 1 1/4 cups cider vinegar
- 1 cup brewed coffee
- 3/4 cup molasses
- 1/2 cup tomato paste
- 1/2 cup ketchup
- 2 tablespoons brown mustard
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon liquid smoke
Italian style grilled chicken
By dyannucci
For the best flavor, use a high-quality chicken, such as Bell & Evans
- 1/3 cup extra-virgin olive oil
- 8 medium garlic cloves , minced or pressed through garlic press (about 2 1/2 tablespoons)
- 1 teaspoon finely grated zest from 1 lemon , plus 2 tablespoons juice
- Pinch crushed red pepper flakes
- 4 teaspoons chopped fresh thyme leaves
- 3 teaspoons chopped fresh rosemary
- Kosher salt (see note)
- Ground black pepper
- 1 (3 3/4- to 4 1/4-pound) whole chicken (see note)
- Vegetable oil for cooking grate
Tuna Carpaccio
By dyannucci
In a large saute pan, heat the grapeseed oil at very high heat
- 2- 4 oz. portions of Suchi Grade
- quality tuna loin.
- 1 sprig of rosemary, coarsely chopped
- 1 sprig of Italian parsley, coarsely chopped
- 1 sprig of sage, roughly chopped
- extra virgin olive oil
- red onion, shaved for garnish
- 4 Tbsp cracked black pepper
- 2 to 30 z of grapeseed oil, for ~searing
- salt
- juice of 1 lemon
- arugula, for garnish