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Recipes
Shrimp and Beef Skewers with Soy and Scallion Butter
By dyannucci
Recipe courtesy Giada De Laurentiis
- 2 sticks unsalted butter, at room temperature
- 5 scallions, pale green and white parts only, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces (about 12) medium-size button or cremini mushrooms, halved
- 1 pound (about 28) large shrimp, peeled and deveined
- 1 pound sirloin steak, about 3/4-inch thick, cut into 28 (1-inch) pieces
- 20 (6 to 8-inch) wooden skewers, soaked in water for 30 minutes to prevent scorching
Mario Batali's Build Your Own Tacos
By dyannucci
step 1 ingredients 1 tablespoon ground Chile de Arbol 1 tablespoon Paprika 1 tablespoon ground Cumin 1 table...
- For the Salsa Roja:
- 1 tablespoon ground Chile de Arbol
- 1 tablespoon Paprika
- 1 tablespoon ground Cumin
- 1 tablespoon Cayenne Pepper
- 2 tablespoons Salt
- 1 1/2 pounds Chicken Thighs (boneless and skin on) or Skirt Steak
- Olive Oil
- 4 vine ripened Tomatoes (cored)
- 4 Garlic cloves (peeled)
- 2 dried Arbol or Guajillo Chili (stemmed and seeded)
- 1 tablespoon Adobo Sauce
- 1 Lime (juice and zest)
- hot Water as needed
- Salt
- For the Homemade Tortillas:
- 2 cups Masa Flour
- 1-2 tablespoons Vegetable Oil plus more for cooking
- 1/2 teaspoon Salt
- 1 cup warm Water (plus more as needed)
- To Serve:
- Salsa Roja
- Tomatillo Salsa
- Sour Cream
- Pickled Jalapenos
- Diced Onions
- sliced avocado
- Cotija Cheese
- Hot Sauce
- Cilantro leaves
Beef Tenderloin Yakitori
By dyannucci
For a bargain-friendly version of this recipe pick more affordable cuts of beef (chuck, round, or flank) and weave ...
- 24 (6-inch) bamboo skewers
- 1/4 cup soy sauce, divided
- 1/4 cup mirin, divided
- 2 tablespoons sake, divided
- 1 pound beef tenderloin, trimmed and cut into 1-inch cubes
- 2 tablespoons sugar
- 1 bunch green onions, cut into 1-inch pieces
- 1 teaspoon sesame oil
Bruschetta with Roasted Vegetables
By dyannucci
Rub the garlic on the bread slices
- 1 clove spring garlic
- 1 loaf crusty, sweet, Italian or French bread, cut into slices
- 1 large head radicchio
- 1 large eggplant
- Olive oil
- 1 or 2 heads garlic
- Pat of butter
lobster --removing meat
By dyannucci
place lobster or tail in boiling water 1 to 2 min remove and place in ice water bath twist off tail from body...
- none
Chicken stock: symon
By dyannucci
Chicken stock: Rinse the chicken parts thoroughly
- Chicken Stock
- 2 pounds chicken backs and necks
- 2 pounds chicken feet or additional backs and necks
- 1 onion, quartered
- 1 carrot, thinly sliced
- 1 head garlic, halved crosswise
- 4 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns
- 1 bay leaf
- 1 gallon water
- Chicken stock
Moo Shu Shrimp
By dyannucci
Making this one-dish meal is even faster than waiting for the Chinese food to arriveand it's a brilliant use of p...
- 12 small flour tortillas
- 6 tablespoons vegetable oil
- 1 pound shelled and deveined medium shrimp
- 3 large eggs, beaten
- Salt and freshly ground pepper
- 2 tablespoons minced fresh ginger
- 1 large garlic clove, minced
- 3 ounces sliced mixed wild mushrooms (1 packed cup)
- 8 ounces shredded coleslaw mix (3 cups)
- 3 scallions, halved lengthwise and cut into 1-inch lengths
- 1 tablespoon hoisin sauce, plus more for serving
- Cilantro leaves, for serving
Striped Bass and Preserved Lemon Dressing with Grilled Carrots
By dyannucci
I garten
- 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
- 1 pint of mayonnaise Japanese
- 1/2 cup rice wine vinegar
- 6 to 8 baby carrots
- 3/4 teaspoon sea salt
- 1/2 teaspoons freshly ground black pepper
- Drizzle olive oil
- 8 ounce filet of bass
- 1/4 cup vegetable or canola oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 2-3 cloves of garlic, chopped
- 1 shallot, chopped
- Branch fresh rosemary
- Sprig fresh thyme
- Fresh dill for garnish
- Preserved Lemon Dressing (see recipe)
- Grilled Carrots (see recipe)
Roasted Coriander-Spiced Chicken Thighs with Bacon and Sweet Potatoes
By dyannucci
Makes 8 servings. Prep Time: 20 minutes Cook Time: 35 minutes Nutritional InformationFor 1 serving Calori
- 3 tablespoons flour
- 4 teaspoons McCormick® Gourmet Collection Roasted Ground Coriander
- 1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
- 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
- 1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
- 1 1/2 pounds boneless skinless chicken thighs
- 4 slices thick-cut bacon
- 1 tablespoon olive oil
- 1 large onion, cut into 1-inch chunks
- 1 cup Kitchen Basics® Chicken Stock
- 1 large sweet potato (about 1 pound), peeled and cut into 1-inch chunks
- 1 medium zucchini or yellow squash, cut into 1/2-inch thick half-moon slices
- 1/2 cup fresh orange juice
Tomatoes Roasted with Pesto
By dyannucci
Directions Watch how to make this recipe Preheat the oven to 425 degrees
- 2 to 2 1/2 pounds large red tomatoes
- 3 tablespoons good olive oil
- 2 teaspoons dried oregano
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup pesto, store-bought or homemade (recipe follows)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 11/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese