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Recipes
Squash, Bacon, and Goat Cheese Pasta with Basil
By polloazul
Cook the bacon in a large skillet (you'll be adding all of the pasta to this skillet later) until crispy
- 4 to 5 slices of bacon
- 1/2 yellow onion, sliced thinly
- 1/2 pound pasta (we prefer shapes like penne or gemelli to long noodles)
- 2 medium yellow squashes, cut into bite-sized pieces
- 3 ounces goat cheese
- small handful of fresh basil leaves, sliced into ribbons
- salt and pepper
Banana Oatmeal
By polloazul
Bring water and milk just to a boil in a medium saucepan
- For topping:
- 1 cup milk
- 1/2 cup water
- 1 cup Old Fashioned oats
- 1/2 cup low-fat buttermilk**
- 1 overripe mashed banana
- 1-3 Tbsp packed light-brown sugar*
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/4 tsp vanilla
- Sprinkling of brown sugar
- 1 Tbsp butter or 2 Tbsp cream (optional, I did not use)
- 2 Tbsp chopped pecans (optional, but I think a must!)
Garlic-Roasted Pork Shoulder
By polloazul
Gourmet | September 2007 Maggie Ruggiero
- 1 head garlic, cloves peeled
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 1/2 tablespoons dried oregano
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lemon juice
- 1 (7- to 7 1/2-pound) bone-in pork shoulder with skin
- Accompaniment: lime wedges
White Sangria
By polloazul
In a large container, sprinkle the fruit (kiwis, peaches and sliced strawberries) with 1/4 cup of sugar
- 4 peeled and sliced kiwis
- 1 bag frozen sliced peaches
- 1 pound of strawberries, sliced thin
- 1/4 cup sugar
- 1/2 cup white rum
- 1/4 cup Grand Marnier or orange flavored liqueur
- 2 cups white grape juice
- 1 1.5 L (or 2 bottles of 750ml) Pinot Grigio or Sauvignon Blanc
- Lots of ice
GRILLED TAMARIND CHICKEN
By polloazul
In a large mixing bowl, dissolve the tamarind concentrate in the boiling water
- 4 oz tamarind concentrate
- 2 oz boiling water
- 1/4 cup dry white wine
- A few drops of hot pepper sauce (if you like your food on the hot side, add a few more drops)
- 1 packet artificial sweetener, or 1 tsp honey or agave nectar (optional)
- 2 tsp kosher salt
- 10-12 sprigs of flat-leaf parsley
- 4 scallions (whole)
- 10 boneless, skinless chicken thighs, trimmed
Coquito French Toast
By polloazul
Rich with coconut flavor and spiked with rum, this recipe from Ana Sofia Pelaez of the blog Hungry Sofia falls some...
- 1 1-lb. loaf challah bread, sliced crosswise 1" thick
- 2 cups coquito
- 2 tbsp. unsalted butter, cut into 1/2" pieces, plus more for greasing
- Confectioner's sugar, ground cinnamon, and maple syrup, for serving
Insalata di Polpo (Octopus Salad)
By polloazul
Place octopus, ½ cup oil, salt, and chile flakes in an 8-qt
- 4 lb. cleaned frozen octopus, thawed and rinsed
- 1 1/4 cups olive oil
- 1/3 cup kosher salt, plus more
- 6 tbsp. crushed red chile flakes
- 1/2 cup finely chopped parsley
- 4 cloves garlic, minced
- 1 rib celery, minced
- Juice of 1 lemon
- Freshly ground black pepper, to taste
Prosciutto and Cantaloupe Bites
By polloazul
On a cutting surface, slice the melon in half
- 1 medium ripe cantaloupe
- 3/4 pound sliced Prosciutto di Parma, about 18 slices
- 36 wooden picks
- Accompaniments
- Fresh basil leaves
- Aged balsamic vinegar
The Most Amazing Turkey-Chicken Chili Recipe
By polloazul
1. Season the chicken breast and ground turkey with kosher salt and pepper
- 1 lb. chicken breast, diced
- 1 lb. ground turkey
- 3 oz. chipotle adobe
- 1 large onion
- 2 roasted garlic cloves
- 2 minced fresh garlic cloves
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. chipotle powder
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 cup cooked pinto beans
- 1 cup cooked kidney beans
- 3 cups canned Italian plum tomatoes
- 1 cup white chicken stock
- 1 tbsp. Sriracha hot sauce
- 1 ripe avocado
- 1 tablespoon olive oil
- 1 scallion, thinly sliced
- 2 sprigs cilantro (just leaves)
- 1 tbsp. non-fat sour cream
- 1 tbsp. low-fat shredded aged cheddar (optional)
- Kosher salt
- Pepper
Spicy three pepper hummus
By polloazul
1. In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and ...
- 2 (16 ounce) cans garbanzo beans, drained
- 2 tablespoons olive oil
- 1/8 cup lemon juice
- 2 tablespoons tahini
- 8 cloves garlic, minced
- 2 slices jarred jalapeno pepper, chopped
- 1 teaspoon liquid from the jar of jalapeno peppers
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1/2 teaspoon ground cumin
- 3/4 teaspoon dried oregano