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Recipes
MOZZARELLA AND CHEDDAR STICKS
By polloazul
Beat one egg in a mixing bowl and add the parsley, garlic, powder, celery salt and black pepper
- 250 gms. of fresh mozzarella, roughly shredded
- 1 cup of grated mature cheddar
- 1 tsp. garlic powder
- 1 tbsp. chopped parsley
- 1/2 tsp. garlic powder
- 1/2 tsp. celery salt
- 1/4 tsp. of ground black pepper
- 3 eggs
- plain flour
- panko bread crumbs
Baked Pizza Dip
By polloazul
Preheat oven to 400F; grease the bottom and sides of an 8 by 8-inch casserole dish with butter
- Butter (to grease the baking dish)
- 1 cup Chunky Tomato Sauce
- 8 oz Neufchatel cheese or cream cheese, at room temperature
- 1 cup ricotta cheese
- 6 oz mozzarella cheese, shredded, divided
- 1/2 teaspoon dried Italian herb seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 sprig fresh parsley (optional; for garnish)
- Crackers or bread (for serving)
Jasmine Rice with Avocado, Mint & Black Sesame Seeds
By polloazul
Boil rice in a saucepan with 1 1/2 cups of water with high flame
- 1 cup uncooked jasmine rice (or any other rice)
- 1 avocado, diced
- fresh mint, torn to little pieces
- parsley, torn to little pieces
- 2 tablespoons of black sesame seeds
- 2 about 2 tablespoons extra virgin olive oil
- salt & pepper
- 1 tablespoon lemon juice
Pernil
By polloazul
Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern
- 1 pork shoulder, 4 to 7 pounds (or use fresh ham)
- 4 or more cloves garlic, peeled
- 1 large onion, quartered
- 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ancho or other mild chili powder
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- Olive oil as needed
- 1 tablespoon wine or cider vinegar
- Lime wedges for serving.
Shrimp Cocktail with Avocado
By polloazul
The size of shrimp in shrimp cocktail can vary drastically, but we like using the largest prawns we can find for th...
- 32 large shrimp
- 1 ⁄4 cup minced herbs, such as basil, chervil, and parsley
- 1 1⁄2 cups mayonnaise
- 2 tbsp. fresh lemon juice
- Salt and freshly ground black pepper
- 2 heads bibb lettuce
- 2 avocados, peeled and sliced
- 1 ⁄4 cup chopped fresh chives
Citrus Cured Salmon with Warm Potato Salad
By polloazul
Salmon Cure: Mix the citrus, salt and sugar thoroughly together
- Salmon Cure:
- 3 lemons, zested and finely grated
- 3 limes, zested and finely grated
- 3 oranges, zested and finely grated
- 1 1/4 cups coarse salt
- 1 cup sugar
- 1 filet of salmon (steelhead is best)
- Horseradish Grainy Mustard Vinaigrette:
- 3/4 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/4 cup horseradish
- 1/2 tablespoon lemon juice
- 1 teaspoon honey
- 1 cup sunflower or canola oil
- 1/2 teaspoon salt
- Black pepper to taste
- Potato Salad:
- 5 pounds baby white nugget potatoes
- Chicken stock
- Pinch of saffron (made into a tea with hot water)
- Olive oil
- Dijon Dill Mayonnaise:
- 1/2 cup mayonnaise
- 2 teaspoons chopped dill
- 2 teaspoons Dijon mustard
Smoked Tomato Soup
By polloazul
1. Place wood chips in a small pile in center on bottom of smoker
- 2 tbsp. mesquite wood chips for an indoor smoker
- 3 lb. ripe plum tomatoes, cored and halved
- 1/3 cup olive oil
- 10 cloves garlic, finely chopped
- 1 medium yellow onion, thinly sliced
- 1 cup dry red wine
- 2 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup roughly chopped sage
- 1/4 cup roughly chopped tarragon
- 2 tbsp. sherry vinegar
- 8 tbsp. unsalted butter, softened
- 12 oz. baguette, thinly sliced on the bias
- Microflowers, for garnish (optional)
- Crème fraîche, for garnish
Mario Batali's Linguine with Manila Clams, Pancetta, and Hot Chiles
By polloazul
Bring 6 quarts water to boil; add 2 tablespoons salt
- 4 tablespoons extra virgin olive oil
- 1/2 medium red onion, minced
- 1/4 pound pancetta, cut into 1/8-inch dice
- 4 cloves garlic, peeled and thinly sliced
- 6 tablespoons extra virgin olive oil
- 1 teaspoon crushed red chiles
- 2 pounds manila clams, scrubbed and rinsed
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1 pound linguine
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Shakshuka
By polloazul
In a large pan, heat up oil on low/medium heat
- 4-6 eggs
- 4 tablespoons canola oil
- 1 large onion, diced
- 1 jalapeno or other green chili, sliced
- 2 garlic cloves, minced
- 2 medium/large tomatoes, diced
- 1 teaspoon curry powder
- Salt to taste
- 1 cup water
- Garnish: Handful cilantro leaves
- For serving: Baguettes
Shrimp with Cheesy Grits
By polloazul
1) To make the grits: Melt butter in a medium nonstick skillet set over medium heat
- Grits:
- 1/2 cup chopped yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon butter
- 1 teaspoon hot pepper sauce (i.e. Tabasco)
- 1 cup heavy cream
- 1 cup chicken stock
- 1 tablespoon Creole seasoning
- 1/2 cup quick grits
- 1/2 cup grated Monterey or Pepper Jack cheese
- Shrimp:
- 12 ounces Andouille sausage, cut in 1/2-inch dice
- 1 teaspoon butter
- 1 pound large (16 - 20) count shrimp, peeled and deveined
- 1/2 cup heavy cream
- 1 teaspoon hot pepper sauce (i.e.Tabasco)
- Salt and pepper to taste