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Recipes
Steak Tartare
By dyannucci
Recipe Courtesy of Emeril Lagasse
- 2 anchovy fillets
- 2 cloves of crushed garlic, peeled
- 1 teaspoon capers
- 1 egg
- 2 tablespoons Dijon mustard
- Salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 1 pound freshly ground beef tenderloin
- 1/4 cup minced shallots
- 4 tablespoons chopped egg whites
- 4 tablespoons chopped egg yolks
- 4 tablespoons brunoise red onions
- 4 tablespoons finely chopped fresh parsley leaves
- 8 slices of white bread, crust removed, tossed in olive oil, seasoned with salt and pepper and toasted
The French Laundry Salmon Tartare Cornets
By dyannucci
Easy Way Shaping the tuiles into cones is tricky and involves working very quickly with a comet mold
- For the black sesame tuile:
- Serves 8
- 1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
- 1 tablespoon plus 1 teaspoon sugar
- 1 teaspoon kosher salt (= 2/3 teaspoon table salt)
- 8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
- 2 large egg whites, cold
- 2 tablespoons black sesame seeds
- For the salmon tartare:
- 4 ounces salmon fillet, skin and any bones removed, finely minced
- 3/4 teaspoon extra virgin olive oil
- 1 teaspoon lemon zest
- 1 1/2 teaspoons finely minced chives
- 1 1/2 teaspoons finely minced shallots
- 1/2 teaspoon of kosher salt
- small pinch of freshly ground white pepper
- salmon roe
- dill for garnish
- For the sweet red onion crème fraîche :
- 1 tablespoon finely minced red onions
- 1/2 cup creme fraiche
- 1/4 teaspoon kosher salt
- Freshly ground white pepper to taste
- Alternate
- 4 1/2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 chilled large egg white
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon black sesame seeds
- 4 ounces sliced smoked salmon, finely chopped
- 1 1/2 teaspoons very finely chopped shallot
- 1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
- 1/4 teaspoon finely grated lemon zest
- Freshly ground white pepper
- 1/2 cup creme fraiche
Shrimp-and-Sausage Jambalaya
By dyannucci
Julia Rutland, Coastal Living MARCH 2011
- 2 tablespoons vegetable oil
- 1 pound andouille or other spicy smoked sausage, sliced
- 1 large onion, diced
- 1 bell pepper, diced
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons Creole seasoning
- 1 (28-ounce) can crushed tomatoes, with juice
- 4 cups chicken broth
- 2 cups uncooked long-grain rice
- 1 pound shrimp, peeled and deveined
- 4 green onions, chopped
Flambeed Pineapple Creme Brulee
By dyannucci
Preheat an oven to 325 degrees F
- 6 egg yolks
- 2 cups cream
- 1/2 cup sugar
- 1/2 vanilla bean, halved lengthwise
- For the Pineapple
- 1 pineapple
- 1 tablespoon canola oil
- 2 spoonfuls brown sugar
- 2 ounces amber rum
- 1 to 2 tablespoons or a good nub butter
Skillet Brownies
By dyannucci
2012, Ina Garten, All Rights Reserved skillets on amazon or culinary depot inc
- 1/4 pound (1 stick) unsalted butter
- 4 ounces plus 1/2 cup Hershey's semi-sweet chocolate chips, divided
- 1 1/2 ounces unsweetened chocolate
- 2 extra large eggs
- 2 teaspoons instant coffee granules, such as Nescafe
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup plus 1 tablespoon sugar
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 pint vanilla ice cream
Summer Vegetable Frittata
By dyannucci
1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat
- 1 1/2 tablespoons olive oil
- 1 cup diced zucchini
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped onion
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 garlic cloves, minced
- 1/2 cup chopped seeded tomato
- 9 large eggs
Restaurant-Style Salsa
By dyannucci
Directions Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and ...
- Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
- One 28-ounce can whole tomatoes with juice
- 1/2 cup fresh cilantro leaves (or more to taste!)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 whole lime, juiced
Crispy Rock Shrimp with Lime and Coriander
By dyannucci
m symon
- Canola oil, for frying
- 2 pounds rock shrimp
- Kosher salt
- 2 tablespoons coriander seeds, cracked in a mortar and pestle or spice grinder
- 1 cup all-purpose flour, plus 1/4 cup for dredging
- 1 tablespoon cornstarch
- 3/4 cup ginger ale
- 3/4 cup seltzer water
- 2 limes, thinly sliced, plus 3 limes, cut into wedges, for garnish
- 1 cup fresh parsley leaves and tender stems
Gaucho Steaks with Chimichurri Vinaigrette
By dyannucci
Directions For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, hoja ...
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons chopped garlic
- 1/2 teaspoon dried red pepper flakes
- 1/3 cup fresh cilantro leaves, chopped
- 1/8 cup hoja sante leaves, chopped, optional
- 1/8 cup fresh oregano leaves, chopped
- Sea salt and fresh ground pepper
- 1/4 cup fresh parsley leaves, chopped
- 8 jalapeno chiles
- 20 cloves garlic
- 2 tablespoon extra-virgin olive oil
- Four 12-ounce steaks, about 1-inch thick
- Sea salt and freshly ground pepper
Grilled Shrimp Summer Rolls with Chile-Lime Dipping Sauce
By dyannucci
saveur
- 3 1⁄2 tbsp. fresh lime juice
- 2 tbsp. rice wine vinegar
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tsp. sambal oelek (Thai chile paste)
- 1 clove garlic, minced
- 24 medium shrimp, peeled, deveined, and tail removed (about 1 lb.)
- 1 tbsp. toasted sesame oil
- 1 ⁄2 tsp. crushed red chile flakes
- Kosher salt and freshly ground black pepper
- 12 round (8-inch) rice paper spring roll wrappers
- 1 avocado, halved, pitted, peeled, and thinly sliced
- 1 mango, peeled, pitted, and thinly sliced lenthwise
- 1 cucumber, julienned
- 1 cup shredded red cabbage (about 3 oz.)
- 1 cup packed cilantro leaves