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Recipes
Truffled Taleggio and Mushroom Pizza
By polloazul
Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F
- 1 lb pizza dough, thawed completely if frozen
- 1 ⁄2 lb sliced mushrooms
- 3 ⁄4 lb cold Taleggio or Italian Fontina, rind discarded and cheese sliced
- 1 tsp white truffle oil (optional)
Sopa Mexicana de Flor de Calabaza
By polloazul
Put one of the 1/2 cup butter in a pan and add the maize grains, add the zuccini and the flowers, fry in the butter...
- 1 cup Fresh maize grains
- 2 cups Pumpkin flowers*
- 2 cups Zuccini cut in cubes
- 1/2 cup Butter
- 1/2 cup Butter for the tomatoes
- 1 cup Red tomatoes pure
- 1 Onion chopped
- Epazote
- Salt and pepper
- 2 chicken flavor cubes
- Jalapeno peppers or poblano
- 1/2 cup Fresh cream
Seven Layer Greek Dip
By polloazul
Begin by prepping the ingredients for the crazy feta, if needed and set aside
- 1 1/2 cups hummus of your choice
- 1 15-ounce can of kalamata olives, drained and chopped
- 1 15-ounce can of artichoke hearts, drained and chopped
- 1 large tomato, chopped
- 1/2 large cucumber, peeled and chopped
- 1 batch of crazy feta (or 4 ounces of plain feta, crumbled)
- 1 1/3 cups greek yogurt
- 3 tablespoons fresh dill
- 1 teaspoon olive oil
- 3 tablespoons chopped cucumber
- 1 garlic clove, minced
- salt and pepper
Korean Beef Bites
By polloazul
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger
- 1/2 pound flank steak or skirt steak
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon minced or grated ginger
- 1 tablespoon olive oil
- 24 rice crackers
- 1/2 cup prepared kimchi, store-bought or homemade
- 1 scallion, thinly sliced at an angle
Macaroni with Goat Cheese, Spinach, and Tomatoes
By polloazul
Fresh goat cheese makes a creamy, velvety sauce for pasta baked with spinach and topped with sliced tomatoes
- 8 oz. hollow pasta, preferably elbow macaroni
- 3 tbsp. unsalted butter
- 1/4 cup flour
- 3 cups milk
- 1 3/4 cup goat cheese
- 2 cups baby spinach
- Kosher salt and freshly ground black pepper, to taste
- 4 plum tomatoes, thinly sliced
Pineapple salad / springrolls
By polloazul
Marinade : In bowl or plastic bag, mix sugar, fish/soy sauce, pineapple juice & crushed pineapple cubes, garlic , g...
- 1 pound thinly sliced pork chops or pork shoulder (omit for vegetarian version)
- 1 can pineapple rings or 1 fresh pineapple , carved & sliced into thin strips.
- 1/2 cup vegetable or grape seed oil
- 1 tablespoon sugar
- 4 tablespoons fish sauce or soy sauce
- 3 tablespoons pineapple juice w/ about 2 1″ inch pineapple cubes crushed in juice
- 2 cloves crushed garlic
- 1 teaspoon grated or crushed ginger
- 1/2 teaspoon salt
- Lettuce
- cucumbers
- mint
- shredded carrots
- rice paper sheets for springrolls
- Pineapple dressing/dip
- 1 clove crushed garlic
- 1/4 cup water
- 2 tablespoons grape seed oil
- 4 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon chili flakes
- 4 table spoons pineapple juice
- 2 tablespoons minced pineapple
Pear, Shallot, and Delicata Squash Soup
By polloazul
1. Heat oil in a large pot over medium heat
- 2 tbsp. olive oil
- 4 medium shallots, peeled and thinly sliced (about 2 cups)
- 1 pound Delicata squash, peeled, seeded, and cut into 1/2 inch slices (about 2 cups)
- 1 pound ripe firm-fleshed pears, like Bartlett or Anjou, peeled, cored, and cut into 1/2 inch pieces (about 2 cups)
- 1/2 tsp. dried thyme
- 1 tbsp. balsamic vinegar
- 4 cups chicken or vegetable stock
- Kosher salt
- Fresh-ground black pepper
- Crème fraîche
- Maple syrup
Mocha Frappuccino
By polloazul
1. Add warm espresso and sugar to blender
- 4 shots espresso
- 1 cup milk
- 2 cups ice
- 1/4 cup sugar
- 3 tablespoons chocolate syrup, plus more for topping
- whipped cream (fresh or from a can)
Michel Richard's Deviled Eggs
By polloazul
Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar
- 6 hard-boiled eggs
- 3 tbsp. sour cream
- 2 tbsp. anchovy paste
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 12 white anchovy filets, rinsed and drained
- 1 tbsp. minced chives
- 1 tbsp. white masago arare (optional, available at jatfood.com)
- 1/2 small head frisée, leaves separated, for serving
Sopa de Tortilla (Tortilla Soup)
By polloazul
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese ...
- 3 dried guajillo chiles
- 3/4 cup canola oil
- 6 cloves garlic, finely chopped
- 1 medium white onion, finely chopped
- 3 plum tomatoes, cored and chopped
- 2 6" corn tortillas, torn into small pieces
- 2 sprigs cilantro
- 2 tbsp. dried oregano
- 1 tbsp. ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 3 small dried pasilla chiles, stemmed, seeded, and thinly sliced
- 4 cups chicken stock
- 2 oz. goat cheese, softened, for serving
- 3 fried pork rinds, crumbled
- 1 small avocado, halved, pitted, peeled, and finely chopped
- Fried tortilla strips, for serving