Polloazul's profile page
Recipes
Shrimp Dip
By polloazul
Set aside a few nice whole shrimp, then chop up the rest
- 8 oz. cream cheese, softened
- 1/2 c. mayonnaise
- 1 4-oz. can tiny cocktail shrimp, drained and rinsed
- 1/3 c. finely chopped green onion
- 1/4 to 1/2 tsp. garlic salt, to taste
- freshly ground black pepper
Brown Sugar & Citrus Grilled Chicken Breasts
By polloazul
Combine butter, brown sugar, lemon juice, marmalade, mustard, paprika, and Sriracha in a small saucepan
- 1 tablespoon unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon orange marmalade
- 1 heaping teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Sriracha, or other hot sauce
- 2 (6-ounce) boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
Tortilla Soup Recipe
By polloazul
In a small saucepan, boil chilies until they are softened
- Soup:
- 2 pasilla chilies
- 2 ancho chilies
- 4 tomatoes (or 6 roma tomatoes), chopped
- 1 onion, chopped
- 4 cloves garlic, peeled
- 4 quarts defatted chicken broth
- salt
- 1 tbsp. chopped cilantro
- Toppings (prepare in advance):
- 12 - 20 tortillas, cut into thin strips
- Oil
- 1 6oz pkg Queso Fresco or Feta cheese, crumbled
- 3 - 4 avocados, sliced
- 1/2 head iceberg lettuce, shredded
- 1 cup mexican sour cream, or 1 cup regular sour cream, thinned with a little milk
- 1 onion, finely chopped
Tomatillo and Roasted Green Chile Ketchup
By polloazul
1. Combine all the ingredients in a 6-qt
- 2 lb. tomatillos, chopped
- 1 cup distilled white vinegar
- 1/2 cup minced onion
- 1/2 cup granulated sugar
- 1 tsp. freshly grated ginger
- 1 tsp. salt
- 1 (4-oz.) can roasted green chiles
- 1 garlic clove, chopped
Pernil "Pork Shoulder"
By polloazul
1. Pre-Heat oven to 400 °F
- 1 Fresh Pork Shoulder Bone In
- Kosher Salt (To Taste)
- Cracked Black Pepper (To Taste)
- 5 Garlic Cloves peeled
- 4 Thyme Sprigs
- 4 Cups Of Water
Roasted Pork Tenderloin
By polloazul
Combine all ingredients and marinate for at least 3-4 hours
- Marinade:
- 1 ⁄2 cups olive oil
- 1 ⁄3 cup soy sauce
- 1 ⁄4 cup red wine vinegar
- Juice of 1 lemon
- 1-2 tbsp Worcestershire sauce
- 1-2 tbsp fresh parsley, finely chopped
- 2 tsp dry mustard
- Freshly cracked black pepper, to taste
- 4 cloves garlic, peeled and minced
- 1 1-lb. pork tenderloin
- Pan Sauce:
- Pan scrapings from pork tenderloin
- 1/2 cup of chicken broth
- 2-3 tbsp of pork marinade (thoroughly mixed)
- 1-2 tsp butter
Berry Tiramisu
By polloazul
1. If you’re using berries, halve them, and mix them with the other berries
- 500 * 500 grams mixed berries (I used strawberries, blueberries and raspberries)
- 2 * 2 eggs, separated
- 100 * 100 grams caster sugar
- 400 * 400 grams mascarpone
- 200 * 200 grams sponge fingers (Savoiardi)
- 100 * 100 ml sweet dessert wine (the original recipe calls for 200 ml)
- * Icing sugar to dust
Satay de pollo (gai satay)
By polloazul
Combine los ingredientes para marinar el pollo, corte las pechugas en tiras longitudinales de 1/2 in
- Marinada:
- 1/2 c. leche de coco sin endulzar
- 1 tsp salsa de pescado
- 1 tsp azúcar morena
- 1 tsp curry en polvo
- 1 lb pechugas de pollo deshuesadas
- Salsa de mani:
- 3/4 c. leche de coco
- 1 tbs curry rojo en pasta
- 2 tsp pasta de chile
- 1/2 c. caldo de pollo
- 1 tbs salsa de pescado
- 1 tbs azúcar morena
- 1/4 c. manbtequilla de mani
- 1 tbs jugo de limón verde
Fried Eggplant with Balsamic Reduction
By polloazul
1. Cut eggplants into ½ in / 1cm thick slices
- 2-3 * 2-3 large eggplants
- * salt
- * olive oil and butter
- 2 * 2 cloves garlic, finely chopped
- 1 * 1 tbsp olive oil
- 1/4 * 1/4 tsp freshly ground black pepper
- 2/3 * 2/3 cup / 150ml balsamic vinegar
- 1/3 * 1/3 cup / 75ml dry white wine
- * freshly ground black pepper
- * fresh parsley for garnish
SOUTHEAST ASIAN SQUASH CURRY
By polloazul
Heat 1 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers
- 1 tablespoon plus 2 tsp vegetable oil, divided
- 1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 3/4 teaspoon cumin seeds
- 1 medium onion, thinly sliced
- 1 (14-oz) can unsweetened coconut milk (do not stir), divided
- 1 1/2 to 2 tablespoons Thai Kitchen red curry paste
- 1/3 cup water
- 1 (2- to 3-inch) cinnamon stick
- 3 whole cloves
- 5 oz baby spinach (5 cups packed)
- 1 tablespoon Asian fish sauce, or to taste
- 1/4 cup salted roasted cashews, chopped