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Recipes
How to Bake a Potato
By polloazul
1. Heat the Oven to 425°F - Turn on the oven while you're preparing the potatoes
- One russet potato per person
- Olive Oil
- Salt
- Pepper
- Equipment
- A fork
- A baking sheet covered in foil
Matambre
By polloazul
Bring a wide saucepan of salted water to a boil
- 4 small carrots, trimmed and peeled
- 4 slices bacon
- 1 thick flank steak (about 2 1/2 pounds), butterflied (see Know-How)
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh oregano
- 2 cups Chimichurri Sauce (see recipe below)
- 4 ounces baby spinach leaves
- 1 small onion, thinly sliced
- 2 Smoked Eggs (please see separate recipe) or hard-cooked eggs, peeled and halved lengthwise
- 1/2 red bell pepper, seeded and cut lengthwise into thin strips
Spice-Glazed Grilled Pork Loin Recipe
By polloazul
Brine the pork Want it? Click it
- For the brine
- 5 * 5 tablespoons sea salt or kosher salt
- 5 * 5 tablespoons light brown sugar
- 1 * 1 tablespoon freshly ground black pepper
- 2 * 2 tablespoons grated or finely chopped sweet white onion
- 10 * 10 garlic cloves, crushed
- 1 * 1 tablespoon paprika
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon garlic salt
- 1 * 1 bunch fresh thyme
- 1 * 1 bunch fresh flat-leaf parsley
- 1 * 1 bunch fresh rosemary
- 6 * 6 cups cold water
- Two * Two 2 1/2 pound boneless pork loin roasts
- * Canola oil or vegetable oil
- For the spice glaze
- 1/4 * 1/4 cup packed light brown sugar
- 2 * 2 tablespoon paprika
- 1 * 1 teaspoon ground cumin
- 1/4 * 1/4 cup honey
- 2 * 2 teaspoons grated lemon zest
- 2 * 2 tablespoons chopped fresh chives
- For the board dressing (optional)
- 6 * 6 tablespoons olive oil
- 2 * 2 tablespoons chopped fresh flat-leaf parsley
- * Sea or kosher salt
- * Freshly ground black pepper to taste
Orzo Pilaf with Asparagus & Prosciutto
By polloazul
Bring the broth to a simmer in a small saucepan
- 1 quart chicken broth
- 4 tablespoons (½ stick) unsalted butter
- 1 pound orzo
- 4 to 6 cloves garlic, minced
- 3 ounces thinly sliced prosciutto, julienned
- 1 pound asparagus, trimmed of woody ends, thinly sliced on a bias, and blanched
- Kosher salt
- Freshly ground black pepper
- Grated Parmegiano-Reggiano, for serving
Basil ice cream with macerated strawberries
By polloazul
the ice cream 1. Pick through the basil and set aside several of the smaller leaves for decoration
- for the macerated strawberries:
- 4 cups (1L) of milk
- 2 generous handful of basil (approx. 3 packed cups)
- 1 cup (200g) of sugar
- 10 egg yolks (200g)
- pinch of salt
- 4 punnets of flavourful strawberries (preferably organic)
- 2 tbsp good quality balsamic vinegar
- large pinch of sugar, to taste
Koshary
By polloazul
The ultimate Egyptian street food, this rib-sticking dish consists of two pastas, two pulses, fried onions for a cr...
- 4 oz. ditalini or macaroni, cooked
- 2 oz. spaghetti, cooked
- 4 oz. brown lentils, rinsed
- Kosher salt, to taste
- 1 cup cooked basmati rice (optional)
- 1 cup canned chickpeas, drained
- 2 cups canola oil
- 1/4 cup flour
- 2 medium onions, thinly sliced
- 1 tbsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1/4 tsp. ground ginger
- 5 cloves garlic, minced
- 2 cups canned crushed tomatoes
- 2 tbsp. white wine vinegar
Corn Tamales
By polloazul
1. Bring the water, salt, and olive oil to a boil
- 2 ears of fresh corn (save the husks!)
- 2 cups water
- 1 teaspoon salt
- 2 teaspoons olive oil
- 2 cups masa harina
- 1 can black beans
- 1 can pinto beans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 serrano chili, minced
- Kernels from 2 ears of fresh corn
- Handful of fresh chopped cilantro
Spicy Bombay potatoes
By polloazul
Pre cook the potatoes till they are about fork tender
- Baby pearl potatoes- 250 gms (washed and scrubbed well)
- Red onion- 1 large
- Ginger paste- 1/2 tbsp
- Garlic paste- 1/2 tbsp
- Coriander powder- 1 tsp
- Chilli powder- 1/4 tsp
- Turmeric powder- 1/8th tsp
- Cumin powder- 1/2 tsp
- Tomato- 1 small (optional)
- Garam masala- 1/4 tsp
- Mustard seeds- 1/4 tsp
- Curry leaves- a sprig (optional)
- Oil- 1 tbsp
- Salt- to taste
Linguine alla Pescatora
By polloazul
Boil water in a pot for the pasta
- 350 g. linguine or any similar pasta like spaghetti, vermicelli
- 700 g. shrimps
- 1 squid, cut into rings
- 1 octopus, cut into rings
- 350 g. mussels
- 350 g. vongole veraci (carpet shell clams)
- 1 big bunch parsley, chopped finely
- 1 cup white wine
- 1 dried chili
- 300 g. cherry tomatoes, halved
- 4 cloves garlic, one clove chopped finely and the three others halved
- extra virgin olive oil
- salt
Garlic Edamame with Sichuan Pepper
By polloazul
Thaw the frozen edamame pods by running them under hot tap water in a colander for 2 to 3 minutes
- 3 cups frozen edamame
- 2 large garlic cloves, crushed
- 1 tablespoon olive or vegetable oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground Sichuan pepper
- 1/4 teaspoon freshly ground black pepper