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Recipes
Pan-Roasted Pacific Halibut, Sicilian Cauliflower, Capers, Raisins, Orange Brown Butter
By dyannucci
Place a small saute pan over medium-low heat and add the Marsala and raisins
- 2 cups Marsala wine
- 1 cup golden raisins
- Blended oil, as needed
- 1 large head cauliflower (about 4 cups small florets), reserving any remaining cauliflower for stocks/soups
- 1 shallot, thinly sliced
- 3 cloves garlic, thinly sliced
- Kosher salt
- 1/2 cup salt packed capers, rinsed and drained
- 1/2 cup toasted pine nuts
- Unsalted butter, as needed
- Zest and juice of 1 orange
- Splash Champagne vinegar
- Freshly ground black pepper
- 4 (2 to 3-ounce) medallions pacific halibut
- 2 tablespoons sliced fresh parsley leaves
QUICK CHICKEN STOCK
By dyannucci
MAKES ABOUT 2 QUARTS Chicken pieces are sauteed and then sweated before being cooked in water for a rich but very q...
- 2 bay leaves
- 1 medium onion, chopped medium
- 2 quarts boiling water
- 4 pounds chicken legs or backs and wing tips, cut into 2-inch pieces
- 2 teaspoons salt
- 1 tablespoon vegetable oil
Pizza Dough
By dyannucci
In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour
- 1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)
- 1/2 cup lukewarm water (about 105 to 115 degrees F)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 cup cold water
- 1/4 cup olive oil, plus more for bowl
Curtis Stone's Grilled Tri-Tip with Green Bean and Red Onion
By dyannucci
Grilled Tri-Tip with Green Bean and Red Onion Recipe: The tri-tip steak is from the bottom sirloin cut and is extre...
- 1 2-pound Tri-Tip Steak (about 2 inches thick)
- 2 tablespoons Balsamic Vinegar (preferably aged)
- 1 tablespoon finely chopped Shallots
- 1 Garlic clove (finely chopped)
- 1/4 teaspoon Red Pepper Flakes
- 1/4 cup Extra Virgin Olive Oil
- Kosher Salt and freshly ground Black Pepper
- 1 large Red Onion (sliced into 1/4-inch-thick rounds)
- 1 pound Green Beans (trimmed)
- 3 ounces soft fresh Goat Cheese
Drumsticks en Croute
By dyannucci
Directions Preheat the oven to 350 degrees F
- 2 tablespoons dried oregano
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 3 pounds chicken drumsticks
- 1 package filo dough, thawed
- 3 tablespoons honey Dijon mustard
- 1/2 cup unsalted butter, melted
Spinach Pesto Pasta with Tomatoes
By dyannucci
Rocco Despirito
- Olive oil cooking spray
- 1 tablespoon plus 2 teaspoons sliced garlic
- 1 heaping cup fresh basil leaves
- Crushed red pepper flakes
- One 20-ounce bag washed spinach
- 1/4 cup egg white powder (Deb El brand)
- 1/4 cup liquid egg white
- 1 tablespoon extra-virgin olive oil
- 3 cups cherry tomatoes, halved
- 1 ounce Parmigiano-Reggiano cheese, finely grated on a microplane grater
- Kosher salt
SOY_MARINATED STEAK AND VEGETABLE BITES
By dyannucci
In a large bowl, whisk together the vinegar, soy sauce, brown sugar, garlic, rosemary and olive oil until the sugar...
- 3 Tbs. balsamic vinegar 1 Tbs. soy sauce
- 2 Tbs. firmly packed light brown sugar
- 2 garlic cloves, minced
- 2 tsp. chopped fresh rosemary
- 1/2 . cup extra-virgin olive oil
- 2 lb. (lkg) boneless beef sirloin,
- cut into l-inch (2.5cm) pieces 2 red bell peppers, seeded and cut into 1/2-inch strips
- Salt and freshly ground pepper, to taste
- 1 bunch green onions, cut into 1-inch pieces
Pimiento Cheese-Bacon Burger
By dyannucci
flay
- 1 cup mayonnaise
- 1/2 teaspoon cayenne powder
- Kosher salt and freshly ground black pepper
- 1 cup drained and finely diced roasted red peppers
- 12 ounces extra-sharp white Cheddar, coarsely grated
- 12 ounces extra-sharp yellow Cheddar, coarsely grated
- 1 1/2 pounds ground chuck (80/20 percent)
- 2 tablespoons canola oil
- 4 hamburger buns, split and toasted
- 8 slices double-smoked bacon, cooked until crisp
- 4 slices Vidalia or other sweet onion, grilled
- 4 thin slices ripe beefsteak tomato
- 1 large dill pickle, thinly sliced
- Romaine lettuce leaves, optional
Poached Eggs in a Red Wine Sauce
By dyannucci
Oeufs en Meurette Sauce meurette is one of the grand classics of French country cooking, a dark concentrated esse
- 8 fresh eggs
- 1 bottle (750 ml) fruity red wine
- 2 cups (500 ml/16 fl oz) brown veal or chicken stock or beef stock
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1 garlic clove, crushed
- a bouquet garni of thyme sprigs, parsley stems, and a bay leaf
- 1/2 teaspoon black peppercorns
- salt and pepper
- For the garnish
- 2 tablespoons butter
- 1/4 pound (125 g/4 oz) mushrooms, sliced
- 1/4 pound (125 g/4 oz) piece of bacon, diced
- 16 to 20 baby onions, peeled
- For the crouets
- 8 slices of white bread, 1/4 inch (6 mm) thick
- oil for frying
- For thickening the sauce
- 2 tablespoons butter
- 2 tablespoons flour
Stuffed Turkey breast cherry and sausage stuffing
By dyannucci
MArtha stewert
- Turkey Breast
- 1 boneless turkey breast half (2 1/2 to 3 pounds)
- Coarse salt and freshly ground pepper
- Sausage and Sour-Cherry Stuffing 6 tablespoons
- (3/4 stick) unsalted Butter
- Stuffing
- 2 cups cubes from a loaf of Italian rustic bread (trimmed of crust)
- 2 tablespoons olive oil
- 1 small red onion, peeled and very thinly sliced (3/4 cup)
- 2 small garlic cloves, minced Coarse salt and freshly ground pepper
- 6 ounces sweet Italian sausage (about 1 1/2 links), casings removed
- 1/3 cup (2 ounces) coarsely chopped dried sour cherries
- 1 teaspoon finely chopped fresh rosemary
- 1/3 cup Basic Chicken Stock
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- turkey breast