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Recipes
Braised Lamb Shanks
By polloazul
1. Make the lamb shanks: Heat oven to 325°
- 6 lamb foreshanks, trimmed
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup olive oil
- 2 ribs celery, roughly chopped
- 1 large carrot, roughly chopped
- 1 large yellow onion, roughly chopped
- 1/2 cup tomato paste
- 1 tbsp. whole black peppercorns
- 5 sprigs thyme
- 3 anchovy filets
- 1 bay leaf
- 1 head garlic, halved crosswise
- 2 cups red wine
- 1 cup white wine
- 1/3 cup white wine vinegar
- 1 tsp. sugar
- 4 cups veal or chicken stock
Spicy Cashew Chicken
By polloazul
If you’re using raw cashews, toast them in a dry skillet for 1 to 2 minutes, until they become golden on both sid...
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 to 3 teaspoons chili sauce
- 1 tablespoon peanut or vegetable oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1/2 cup salted roasted cashews, or substitute raw cashews
Arroz con Pollo
By polloazul
Arroz con Pollo
- 3 cups arborio rice
- 2 cups warm water
- big pinch of saffron threads
- 1 tsp. annatto powder (If you can’t find this, just omit or substitute 1 tsp. sweet paprika)
- 2 tbsp. olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, finely chopped
- 1 large red or orange bell pepper, finely chopped
- 2 slices dry rubbed, center cut bacon, cut into bite-sized pieces (I used Wellshire Farms brand Black Forest variety) (optional – you can also sub black forest ham)
- 2 tsp. cumin
- 1 tbsp. sweet paprika
- pinch salt
- 8 oz. canned tomato sauce (not marinara)
- 1 lb. boneless, skinless chicken thighs (or same amount chicken breasts)
- 1 pilsner-style beer, such as Corona
- 4 cups chicken stock
- juice of 1/2 lime
- salt to taste
Sweet-Hot Thai-Style Cucumber Salad
By polloazul
Whisk together rice vinegar, lime juice, fish sauce, Thai sweet-chili sauce and sambal in a medium mixing bowl
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons Thai sweet-chili sauce
- 1/2 teaspoon sambal
- 4 cucumbers, peeled, halved lengthwise and sliced into 1/4-inch slices
- 3 scallions, sliced thin
- 1/4 cup fresh cilantro, chopped
- Table salt and ground black pepper
- 2 tablespoons chopped unsalted peanuts
SAVORY DUCK FAT DOUGHNUTS
By polloazul
We tried to imagine a duck fat recipe to end all duck fat recipes, and who knows—maybe these spectacular doughnut...
- 1 teaspoon active dry yeast
- Scant 1/2 cup warm whole milk (105-115°F)
- 1 1/2 cups all-purpose flour, divided, plus additional for dusting
- 1 large egg
- 4 About 4 cups rendered duck fat, divided
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 confit duck leg
- 2 tablespoons sour cherry or red currant preserves plus additional for serving
- EQUIPMENT: a stand mixer fitted with paddle attachment; a deep-fat thermometer
Poached Salmon with Saffron Sauce
By polloazul
The rich flavor of Norwegian salmon is combined with a subtle sauce of saffron, butter, and fennel to create this e...
- 1/8 tsp. crushed saffron threads (about 12 threads)
- 9 tbsp. unsalted butter
- 1/2 cup minced fennel bulb, fronds reserved
- 1 large shallot, minced
- 4 6-oz. skinless, boneless
- Norwegian salmon filets
- Kosher salt and freshly ground black pepper,
- to taste
- 24 mussels
- 1 cup white wine
- 3 tbsp. dry white vermouth
- 1 tbsp. minced fresh chives
- 1 tbsp. minced fresh flat-leaf parsley leaves
- 1 tbsp. minced fresh tarragon leaves
Lo mein
By polloazul
Ponga a hervir un litro de agua en una cacerola grande
- 1 tbs sal
- 12 oz. fideos chinos
- 1 tbs aceite de sésamo
- 1/4 c. consomé de pollo bajo en sal
- 2 tbs salsa de ostras
- 1 tbs salsa de soya
- 2-1/2 tbs aceite vegetal
- 8 oz. carne de res en tiritas
- 1/2 col mediana cortada diagonalmente en tiras de 1/8
- 1 pimiento rojo mediano en tiritas
- 4 cebollines cortados en tiras de 1 in. (parte verde)
- 1 tbs gengibre picado finamente
- 1 c. brotes de frijol (bean sprouts)
Poached Salmon with Herb and Caper Vinaigrette {recipe}
By polloazul
Cut ends off lemons. Slice one lemon into 8-10 ¼-inch thick slices
- 2 lemons
- 1 large shallot (I used red onions because the shallots I bought ended up being bad!)
- 2 tablespoons minced parsley leaves, stems reserved
- 2 tablespoons minced tarragon leaves, stems reserved
- 1/2 cup dry white wine (I used Altesse white table wine from Savoie)
- 1/2 cup water
- 1 1 3/4-2 pound skinless salmon fillet, about 1 1/2 inches at thickest part
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey (I left this out and it tasted fine to us!)
- salt and pepper to taste
Dulce de leche almond ice cream
By polloazul
In a medium saucepan, bring the milk and heavy cream to a low simmer
- + 1 1/2 cups skim milk
- + 1 1/2 cups heavy cream
- + pinch of salt
- + 1 16-ounce jar La Salamandra dulce de leche
- + 1/2 teaspoon vanilla extract
- + 3/4 cup slivered almonds, plus extra for sprinkling (toasted if you prefer)
Corn Nuts
By polloazul
1. Soak the hominy in a big bowl filled with water for at least 6 hours — or preferably overnight
- 1/2 cup dried hominy
- 1 carrot
- 4-5 springs fresh thyme
- 1 clove garlic
- 1/2 onion
- 2 teaspoons Spanish smoked paprika (more to taste)
- 1-2 teaspoons chili powder (more to taste)
- Kosher salt and chunky fleur de sel, to taste