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Recipes
Tossed Greens-and-Grapes Salad
By dyannucci
Southern Living DECEMBER 2010
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 teaspoons honey
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (5-oz.) package spring greens mix or sweet baby greens
- 2 cups seedless red grapes, halved
- 1 cup salted, roasted cashews
- 2 ounces Manchego cheese, shaved
Oyster-Bacon Pot Pie
By dyannucci
Chesapeake Bay-inspired number your gateway dish
- 1 qt. shucked fresh oysters, undrained
- 4 thick bacon slices, diced
- 3 tablespoons butter
- 8 ounces fresh button mushrooms, thinly sliced
- 6 green onions, sliced
- 1 celery rib, chopped
- 1 jalapeño pepper, seeded and minced
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup dry white wine
- 2/3 cup all-purpose flour
- 3/4 cup heavy cream
- 1/4 teaspoon table salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon Old Bay seasoning
- 1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
- 1 large egg
Mascarpone and Wild Berry Tart
By dyannucci
For the crust: In a stand mixer, add the flour, sugar, pinch of salt and lemon zest
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- Kosher salt
- Zest of 1 lemon
- 1 vanilla bean
- 2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled, plus more for greasing the tart pan
- 3 large organic egg yolks
- 1/4 cup grappa (or rum or water)
- 8 ounces mascarpone
- 1/2 cup heavy cream
- 3 tablespoons grappa (or rum or water)
- 3 tablespoons sugar
- 1 vanilla bean, seeded
- 1 pint raspberries
- 1 pint blackberries
- Shaved dark chocolate, for garnish
Banana-Chocolate-Walnut Bread
By dyannucci
1. Preheat oven to 350°. 2
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 5 tablespoons butter, melted
- 2 large eggs
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2/3 cup semisweet chocolate minichips, divided
- 1/3 cup chopped walnuts, toasted and divided
- Cooking spray
- 2 tablespoons fat-free milk
Good Eats Roast Turkey
By dyannucci
Recipe courtesy Alton Brown, also featured in Food Network Magazine
- 1 (14 to 16 pound) frozen young turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Chicken Thighs with Kale
By dyannucci
symon serve with beet salad
- 6 to 8 chicken thighs, depending on the size
- Salt
- 1 tablespoon olive oil
- Pinch paprika
- 4 cloves garlic, peeled
- 2 Fresno chiles, sliced in rings
- 1 Spanish onion, sliced
- 1/2 cup Marcona almonds
- 2 bunches kale, rinsed, dried and roughly chopped
- 1 fresh bay leaf
- 1/2 cup chopped fresh parsley
- Zest of 1 lemon
Crab Cakes Chiarello with Shaved Fennel Salad
By dyannucci
In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, m...
- 2 cups small diced white bread
- 2 cups prepared mayonnaise
- 4 egg yolks
- 4 tablespoons chopped parsley leaves
- 2 tablespoons minced chives
- 4 teaspoons Dijon mustard
- Dash hot red pepper sauce
- 1 lemon, juiced
- Gray salt
- Freshly ground black pepper
- 2 pounds jumbo lump blue crabmeat
- 8 tablespoons butter (1 stick)
- 1 tablespoon crab boil seasoning (recommended: Old Bay)
- 4 bulbs fennel
- 2 teaspoons lemon juice
- 2 tablespoons extra-virgin olive oil
- Gray salt
- Freshly ground black pepper
DAY BB Sauce
By dyannucci
DAY
- Barbeque Sauce Ingredients
- 1 cup of ketchup
- 2 oz brown sugar
- 1/4 cup orange juice
- 4 Tbsp honey
- 1 Tbsp Worcestershire sauce
- 1 1/2 Tbsp A-1 sauce
- 1/2 Tbsp garlic
- 1 Tbsp fresh ginger, chopped fine
- A dash of Tabasco
- 1/3 cup cider vinegar
SICHUAN STIR-FRIED PORK IN GARLIC SAUCE
By dyannucci
To re-create the succulent pork found in the best restaurant stir-fries (usually achieved by low-temperature deep f...
- 4 TO 6 6
- INGREDIENTS
- Sauce
- 1/2 1/2 1/2 cup low-sodium chicken broth
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons soy sauce
- 4 4 4 teaspoons Chinese black vinegar
- 1 1 1 tablespoon toasted sesame oil
- 1 1 1 tablespoon Chinese rice wine or dry sherry
- 2 2 2 teaspoons ketchup
- 2 2 2 teaspoons fish sauce
- 2 2 2 teaspoons cornstarch
- Pork
- 12 12 12 ounces boneless country-style pork ribs, trimmed
- 1 1 1 teaspoon baking soda
- 1/2 1/2 1/2 cup cold water
- 2 2 2 teaspoons Chinese rice wine or dry sherry
- 2 2 2 teaspoons cornstarch
- Stir-Fry
- 4 4 4 garlic cloves, minced
- 2 2 2 scallions, white parts minced, green parts sliced thin
- 2 2 2 tablespoons Asian broad-bean chili paste
- 4 4 4 tablespoons vegetable oil
- 6 6 6 ounces shiitake mushrooms, stemmed and sliced thin
- 2 2 1/4-inch celery ribs, cut on bias into 1/4-inch slices
Jacque Pepi paner au beurre turkey with mushroom ratouille
By dyannucci
Directions Directions Add this recipe to ZipList! Directions In a food processor, add bread cubes and process u...
- 2 (about 2lbs) skinless boneless turkey breast, butterflied, cut into 2 pieces, slightly pounded
- 1 cup of all purpose flour
- 1 stick of butter, melted
- 1/4 teaspoon of wasabi powder
- 2 slices of fresh white bread, cut into cubes
- 1/4 cup chives, thinly sliced
- 1/2 cup grated Emmentaler or Gruyère cheese
- 2 cups of maitake mushrooms, broken into pieces
- 2 leeks, white and light green parts, thinly sliced and rinsed
- 2 cloves of garlic, minced
- 1 heirloom tomato, skin removed, cut into 1/4 dice
- Kosher salt and fresh ground black pepper to taste
- Extra virgin olive oil for cooking