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Recipes
Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)
By polloazul
1. Heat oven to 325°. Season lamb with salt and pepper; set aside
- 4 10-oz. lamb shoulder chops
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. green beans, trimmed
- 8 oz. okra
- 6 cloves garlic, smashed
- 2 medium tomatoes, sliced 1⁄2" thick
- 2 medium zucchini, cut into 1⁄2" pieces
- 2 onions, roughly chopped
- 2 small eggplants, cut into 1⁄2" pieces
- 1 ⁄2 cup extra-virgin olive oil
- 1 ⁄2 cup chopped flat-leaf parsley
Beef Rendang
By polloazul
1. to make ‘kerisik’, stir-fry the grated coconut in the hot wok without oil over medium-high heat until aromat...
- A -
- 1kg beef (cut into pieces)
- 200g grated coconut
- 200ml thick coconut milk
- 600ml water
- B -
- 20g dried chillies (soak till soft)
- 2 stems lemon grass
- 5 shallots
- 5 garlic cloves
- 3cm fresh tumeric
- 3cm fresh galangal
- 3 candlenuts
- 2cm fresh ginger
- 5tbsp cooking oil
- C -
- 4 stalks curry leaves
- 6 blades kaffir lime leaves
- 3tbsp curry powder
- 1 tsp salt
- 1tsp sugar
CHEESECAKE IN A GLASS
By polloazul
Nigella Quick Collection app © 1998-2010 Nigella Lawson
- 1/2 lb strawberries (or 1 big container)
- 1 tsp sugar
- 4 (approx. 1/2 cup) shortbread cookies (i.e. 1 per glass)
- 1/2 x 8 oz bar cream cheese, at room temperature
- 2 tbsps icing sugar
- 1/2 cup heavy cream
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 4 small glasses, about 5 oz capacity each
Artichoke Casserole
By polloazul
Drain the artichokes and put in a bowl 1
- 5 Cans of Quartered Artichokes
- 1/2 Cup of Olive Oil
- 1 Bag of Panko Breadcrumbs
- 1 Cup of Parmigiano Cheese Grated
- Salt and Pepper to Taste
Chicken Curry Soup
By polloazul
In a large pot, fry the onion, carrots and celery in a bit of oil until soft and translucent
- 1 kg chicken pieces, poached with skin and bones removed and meat shredded
- 1 large onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, crushed
- 1 tsp crushed ginger
- 1 tin chopped tomatoes
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp turmeric
- 1/2 tsp each nutmeg and cloves
- 1 bay leaf
- 1 tsp crushed chillies / 1 red chilli, finely chopped (optional)
- 1 tsp sugar
- 1.5 l chicken stock
- 100 ml cream
- salt & pepper to taste
- Naan bread
- 4 cups flour
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 tbsn Sugar
- 1/2 cup milk
- 1 egg
- 4 tbsn Oil
- 5 tbsn Melted Butter
Strawberry ice cream with guajillo chile
By polloazul
In a bowl, sprinkle the strawberries with the brown sugar, cinnamon and guajillo chile powder, and let sit for 30 m...
- 8 ounces strawberries, hulled and cut in half
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon guajillo chile powder
- 3 cups well chilled light cream or half and half
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 2 teaspoons lime juice
- 1/4 teaspoon kosher salt
Salmon Yakitori
By polloazul
. Combine soy sauce, mirin, sake, and sugar in a large bowl and mix well
- 7 tbsp. dark soy sauce
- 7 tbsp. mirin
- 7 tbsp. sake
- 2 tbsp. sugar
- 2 lbs. boneless, skin-on Norwegian
- salmon filet, cut into 1" cubes
Crazy Feta.
By polloazul
Preheat oven to 400 degrees
- 2 bricks of feta cheese, 8 ounces each
- 3 whole jalapeno peppers
- 1/4 cup olive oil + 1 tablespoon
- 1 bulb garlic
- the juice of half a lemon
- the zest of half a lemon
- salt and pepper
Pasta with Cauliflower in a Spicy Pink Sauce
By polloazul
1. Preheat the oven to 500°F and bring 5 quarts of salted water to boil in a stockpot
- 3 cups chopped canned tomatoes in heavy puree
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated Pecorino Romano
- 1/2 cup coarsely shredded Fontina
- 2 tbsp. ricotta
- 1-2 jalapeno peppers, seeded and chopped
- 1 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 1 medium cauliflower, coarsely chopped
- 1 lb. imported conchiglie rigate or penne rigate
- 3 tbsp. unsalted butter
Chioppino
By polloazul
Base de tomate: Caliente la mantequilla y el aceite en un sartén grande, agregue la cebolla, el ajo, la zanahoria...
- Base de Tomate:
- 1 tbs mantequilla
- 1 tbs aceite de oliva
- 2 dientes de ajo picados
- 1/2 cebolla mediana picada
- 2 zanahorias rebanadas
- 1 tallo de apio picado
- 2 jalapeños picados (o 1/2 pimiento)
- Albahaca (basil)
- Oregano
- Una ramita de Perejil
- 1 hoja de laurel (bay leaf)
- 1/4 tsp hinojo (fennel)
- 1 clavo
- Pimienta
- 1 tsp chile molido
- Vino blanco
- Salsa Tabasco
- Vinagre de vino tinto
- Salsa Inglesa
- 5 latas (8oz.) salsa de tomate.
- Caldo de pescado:
- 2 qts agua
- 1/2 cebolla mediana
- 1 tallo de apio
- 1 zahahoria picada gruesa
- 2 lbs de huesos de pezcado
- 2 cabezas de pescado
- Caparazones de camarón, langostinos y/o langosta.
- Los mariscos:
- 8 trozos de rodaballo (halibut) de una onza cada uno
- 8 camarones
- 4 langostinos
- 16 mejillones (mussels)
- 12 almejas (clams)
- 16 vieiras (scallops) pequeñas
- 8 calamares
- Vino blanco
- 5 porciones de la base de tomate (cucharón)
- 5 porciones dl caldo de pescado (cucharón)