Polloazul's profile page
Recipes
Beef Wellington
By polloazul
Note: A center-cut beef tenderloin is also known as a Châteubriand
- 1 center-cut beef tenderloin, timmed of silverskin and fat, about 2 pounds (see note above)
- Kosher salt and freshly ground black pepper
- 2 tablespoons plus 1/2 teaspoon vegetable or canola oil, divided
- 2 tablespoons prepared horseradish
- 1 tablespoon dijon, spicy brown, or hot English mustard
- 1 pound mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned, trimmed, and roughly chopped
- 4 tablespoons unsalted butter
- 2 medium shallots, finely sliced (about 1/2 cup)
- 2 teaspoons finely minced fresh thyme leaves
- 1/2 cup cognac or other brandy or barrel-aged spirit such as bourbon
- 1/2 cup heavy cream
- 2 teaspoons soy sauce
- 4 ounces fresh foie gras (about two 1/2-inch slabs, see note above)
- 1 sheet fillo dough
- 1/4 pound prosciutto, sliced paper thin
- Flour for dusting
- 14 ounces frozen or homemade puff pastry, thawed (see note above)
- 1 egg, beaten
- Coarse sea salt, such as Maldon or fleur de sel
- 1 bunch finely minced chives
Green Rice with Smoked Paprika
By polloazul
n a colander or fine-mesh strainer, rinse the rice and drain
- 2 cups / 14 oz / 400 g brown rice
- 3 cups / 710 ml water
- 1/2 teaspoon fine grain sea salt
- 1 big handful peas (fresh or frozen)
- 3 + tablespoons arugula-shallot butter*
- 1 big handful chopped arugula
- 12 mint leaves, torn
- a big handful grated melty cheese (i.e. Gruyere)
- a generous dusting of smoked paprika
- big handful well-toasted pine nuts (or almonds)
- lemon wedges
Hot Chocolate Shots
By polloazul
In a saucepan, melt together the butter, sugar, ice cream, and baking chocolate until smooth
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 cup chocolate ice cream
- 1 square unsweetened baking chocolate
- 2 1/2 cups water
- 1/2 teaspoon orange extract
Beef Barbacoa
By polloazul
Adjust oven rack to lower middle position and preheat oven to 275°F
- 1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see notes above)
- 1 whole chile ancho or pasilla, seeds and stem removed (see notes above)
- 1 whole chile negro, seeds and stem removed (see notes above)
- 1 quart low sodium store-bought or homemade chicken stock, divided
- 3 tablespoons vegetable or canola oil, divided
- 1 pound oxtails
- 1 small onion, finely sliced
- 6 medium cloves garlic, smashed
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cloves
- 2 teaspoons dried oregano
- 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
- 1/4 cup apple cider vinegar
- 2 teaspoons fish sauce
- 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
- Kosher salt and freshly ground black pepper
- 2 whole bay leaves
- Kosher salt
- Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving
Greek-Style Mahi Mahi
By polloazul
Preheat the oven broiler
- 4 (6 oz) Mahi Mahi filets
- 1/2 cup mayonnaise
- 1/4 cup feta (crumbled)
- 2 tbsp mint (chopped)
- 1 tbsp dill (chopped)
- 1 tsp fresh lemon juice
- 2 lemons (thinly sliced)
- 2 tsp olive oil
Ossobuco with eggplant
By polloazul
Heat the olive oil in a thick large cooking pan (with a lid)
- 2 ossubuco shanks
- 0.25 cups white flour
- olive oil
- 1 eggplant
- 2 ripe peeled tomatoes
- 1 onion
- 2 garlic
- 1 cups red wine
- 1.5 cups boiling water
- 0.5 teaspoons chili flakes
- lemon zest from one lemon
- handful of fresh parsley leaves
- 1 crushed garlic clove
PAN-ROASTED FISH WITH PEPERONATA RUSTICA, FRIED CAPERS AND CRÈME FRAÎCHE AIOLI
By polloazul
Combine the vegetable and olive oils into a measuring cup
- 4 portions of fish (approx 6 oz each), without the skin
- as needed, oil for cooking
- as needed, salt and fresh ground black pepper
- 1/2 recipe of peperonata rustica, exclude the chives
- 1 recipe crème fraîche aioli (follows)
- 1 recipe crispy capers
- as needed, fresh parsley leaves for garnish
- For the Crème Fraîche Aioli
- makes about 1 cup
- INGREDIENTS
- 1 ea, garlic clove, finely minced
- 1 ea, large egg yolk, room temperature
- juice of half a lemon
- 1 tbl water
- 1/2 C vegetable oil
- 1/4 C olive oil
- 1/4 C crème fraîche
- to taste, salt
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger
By polloazul
1. Preheat the oven to 400°F
- 1 large green tomato (about 1/2 pound)
- 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dry (fino) sherry
- 2 tablespoons chopped fresh basil
- 2 garlic cloves, minced
- 1 -inch-long piece fresh gingerroot, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Crusty bread or rice, for serving
Slow Cooker Peppered Beef Shank in Red Wine
By polloazul
Heat a wide, deep skillet over medium high heat
- 2 to 2 1/2 pounds beef crosscut shank, fat trimmed away
- Kosher salt and freshly ground black pepper
- Vegetable or peanut oil
- 10 to 12 cloves garlic, peeled and roughly chopped
- 2 medium yellow onions, peeled and roughly chopped
- 1 large stalk celery, roughly chopped
- 1 bay leaf
- 1 rosemary sprig
- 750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon
- 4 cups beef broth
- 2 tablespoons balsamic vinegar
Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce)
By polloazul
This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950
- 1 1/2 lb. tomatillos, husks removed, rinsed (available at melissas.com)
- 2 serrano chiles, stemmed
- 1 cup roughly chopped cilantro
- 1 cup sour cream
- 1/2 tsp. cumin seeds, toasted
- 4 cloves garlic, roughly chopped
- 2 poblano chiles, roasted, peeled, seeded, and roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 cup canola oil
- 8 6″ corn tortillas
- 3 cups cooked shredded chicken
- 1 1/2 cups shredded queso Oaxaca (available at mexgrocer.com) or mozzarella