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Recipes
Rack of Lamb Persillade
By dyannucci
complete dinner ina
- 3 small or 2 large racks of lamb, frenched
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups loosely packed fresh parsley leaves
- 1 tablespoon chopped garlic cloves (3 cloves)
- 1 cup fresh white bread crumbs
- 2 teaspoons grated lemon zest (2 lemons)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Sauteed carrots
- Ingredients
- 2 pounds carrots
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
- Potaato Fennel gratin
- Total Time: 2 hr 15 min.
- Prep20 min.
- Inactive10 min.
- Cook1 hr 45 min.
- Yield:10 servings .
- Ingredients
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 pounds russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons heavy cream
- 2 1/2 cups grated Gruyère cheese (1/2 pound)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Coeur ala creme with raspberry and grand marnier sauce
- Ingredients
- 12 ounces cream cheese, at room temperature
- 1 1/4 cup confectioners' sugar
- 2 1/2 cups cold heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon grated lemon zest
- Seeds scraped from 1 vanilla bean
- Raspberry and Grand Marnier Sauce, recipe follows
- 2 half-pints fresh raspberries
Zucchini Pasta with Fresh Tomato Sauce, poached egg
By dyannucci
Chandon recipe Serves 4 Pinot Meunier or Reserve Blanc de Blancs
- 4 medium zucchini
- 1 1/2 pints cherry tomatoes
- 1/3 cup oil-packed sun-dried tomatoes
- Juice of 1 lemon
- 1 cup fresh basil leaves, chopped, plus more for serving
- 1 clove garlic, minced
- Pinch of crushed red pepper
- 1/4-1/2 pound spaghetti
- 1/3 cup kalamata olives, chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
- 4 eggs
- 4 ounces freshly grated parmesan cheese
- 2 tablespoons toasted pine nuts
White Bean and Arugula Salad
By dyannucci
Directions The night before, place the beans in a large bowl and add water to cover by 2 inches
- 3/4 pound dried cannellini beans
- 2 tablespoons plus 1/2 cup good olive oil
- 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
- 2 ounces sun-dried tomatoes in oil, drained and small-diced
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 2 ounces thinly sliced prosciutto, small-diced
- 1 teaspoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 ounces baby arugula
White Chocolate-Peppermint Mousse
By dyannucci
Julia Rutland, Coastal Living DECEMBER 2012
- 1 1/2 cups heavy whipping cream, divided
- 12 ounces white chocolate, chopped
- 1/4 teaspoon peppermint extract
- Garnish: crushed peppermint candies
CHILLED GULF SHRIMP, BLUE CRAB & AVOCADO With A Spicy Tomato Coulis and Herb Oil
By dyannucci
6 Servings Chef: Joseph Maynard Restaurant: Criollo City: New Orleans
- Ingredients:
- HERB OIL
- 1/4 cup rough chopped basil leaves
- 1/4 cup chopped parsley sprigs
- 1/4 cup chopped scallions (green part only)
- 2 tablespoons lemon juice
- 1 cup olive oil
- salt & white pepper to taste
- Method:
- Place all ingredients in a blender and blend until completely liquefied.
- SPICY TOMATO COULIS
- Ingredients:
- 1 cup peeled and chopped tomatoes
- 1/2 teaspoon tomato paste
- 1/4 teaspoon Tabasco Sauce
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/2 cup olive oil
- salt & pepper to taste
- Method:
- Place all ingredients in a blender and blend until completely pureed.
- CHUNKY AVOCADO GUACAMOLE
- Ingredients:
- 2 cups diced avocado
- 1/2 cup diced tomato
- 1/4 cup diced red onion
- 1 tablespoon chopped cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon of Tabasco Sauce
- salt & white pepper to taste
- Method:
- Fold all ingredients in a small bowl.
- BLUE CRAB SALAD
- Ingredients:
- 2 cups lump crabmeat
- 2 tablespoons minced chives
- 2 egg yolks
- 1/2 cup olive oil
- 1 teaspoon minced garlic
- 1/4 cup lemon juice
- salt & white pepper to taste
Smoked Party Meatloaf
By dyannucci
Alton Brown Instead of smoking put in 350 oven for 30 minutes then glaze top and cook for another 40 minutes or unt
- 2/3 cup ketchup
- 1/4 cup tomato paste
- 2 ounces chipotle peppers in adobo, with adobo sauce that clings to them, chopped fine
- 1 teaspoon cocoa powder
- 6 ounces ruffled kettle-style barbecue potato chips
- 3 cloves garlic
- 1 medium carrot, cut into 6 pieces
- 1 Fresno chile, seeded
- 1 medium onion, cut into 8 pieces
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- 1 pound ground chuck
- 1 pound ground sirloin
- 1 pound ground pork
- 3 large eggs
Steak au Poivre and Ratatouille Hash
By dyannucci
For the steak: Heat the canola oil in a large saute pan over high heat until it begins to shimmer
- 2 tablespoons canola oil
- Kosher salt
- 2 teaspoons coarsely ground black pepper
- One 12-ounce hangar steak
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh basil
- 3 tablespoons canola oil
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 zucchini, diced
- 3 cloves garlic, finely chopped
- 1 cup grape tomatoes
- 2 large Yukon gold potatoes, par cooked in salted water (not peeled) and diced
- 1/2 cup chopped fresh flat-leaf parsley
CHICKEN NOODLE SOUP
By dyannucci
PAlmetto Inn Chef Brandon Carter serve with chardoney Wine spectator
- 4 oz fresh lobe foie gras
- 1/2 stick unsalted butter, plus 1 tablespoon
- 20 button mushrooms, sliced
- Reserved chicken bones from below, roasted until slightly brown
- 6 cups chicken broth
- 1 bay leaf
- 10 black peppercorns, cracked 1J2 bunch thyme
- 3 tablespoons olive oil
- 2 free-range poussins, cut into breasts, legs and thighs, boned, and bones reserved
- 2 cloves garlic, crushed in skin
- 2 sprigs rosemary
- 3 shallots, peeled and finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 20 pieces of pappardelle pasta
- 16 brussel sprouts halved blanched and carmelized
- 1 quarter size white truffle or substitute 2 tspn white truffle oil
Cassarecce with Swordfish, Pine Nuts and Raisins MA
By dyannucci
good would be good with salmon can use salmon or tuna crab meat, flaky fish
- 3 Tablespoons olive oil, divided
- 4 oil-packed anchovy fillets
- 4 garlic cloves, sliced
- 1/2 teaspoon crushed red pepper flakes
- 2 pints cherry tomatoes, halved
- 1/2 cup white wine
- Kosher salt and freshly ground black pepper
- 1 pound 1-inch-thick swordfish steaks cut in half if necessary and remove blood lines
- 2 Tablespoons pine nuts
- 1 package casarecce or other short pasta
- 1/2 cup chopped fresh parsley, and or basil divided
- 2 Tablespoons golden raisins ..-
pork shoulder, cooked with barbecue sauce and onion, then shredded.
By dyannucci
slow cooker method
- pork shoulder roast, about 4 pounds
- 2 medium onions, thinly sliced
- 1 1/2 cups water
- 1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce
- 1 cup chopped onion