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Recipes
Miso Ramen
By polloazul
In a medium pot, cover the eggs with water and bring the water to a boil
- 2 large eggs
- 8 ounces spinach
- 2 packets dried instant ramen (about 6 ounces)
- 4 cups dashi, vegetable stock, or chicken stock
- 3 tablespoons miso paste
- Soy sauce to taste
- 1/2 cup corn kernels
- Dried seaweed (the individual packs of nori snacks are perfect for this)
- 2 scallions, green parts chopped
Almond Crusted Tilapia with Orange Beurre Blanc and Fresh Asparagus
By polloazul
Set up the standard stations for crusting the tilapia
- For the Almond Crusted Tilapia:
- 2 * 2 tilapia filets, cut in half lengthwise
- 1/2 * 1/2 cup flour
- 1 * 1 egg
- 1 * 1 tablespoon milk
- 1 * 1 cup chopped/ground almonds
- * Kosher salt
- 1 * 1 tablespoon unsalted butter
- For the Beurre Blanc:
- 1 * 1 shallot, minced
- 1/2 * 1/2 cup white wine (whatever you like to drink)
- 1/4 * 1/4 cup freshly squeezed orange juice
- 8 * 8 tablespoons cold unsalted butter (cut into 8 pieces)
- * Kosher salt
Chicken Tikka Masala
By polloazul
1. Prepare the marinade: In a small bowl, mix together the yogurt, ginger, cumin, cardamom, cayenne, and black pepp...
- Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs, left whole
- 1 tablespoon butter
- 1 medium onion, finely diced
- 1 clove garlic, minced
- Chopped cilantro for garnish (optional)
- 1 cup plain yogurt
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper (1/2 teaspoon if you like this dish spicy)
- 1/4 teaspoon freshly ground black pepper
- Sauce:
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 8 ounces canned tomato puree or crush tomatoes
- 1/4 cup heavy cream
- Salt to taste
New England Clam Chowder
By polloazul
I make my clam chowder using a combination of live clams (for the chunks) and cans of minced clams (for the overall...
- 5-7 lbs live clams (quahogs, littlenecks, middlenecks, or cherrystones)
- 2 6.5oz cans minced clams (water retained)
- 4 medium red potatoes, chopped into bite-sized chunks
- 1 medium onion, chopped finely
- 6 oz uncured/nitrate-free bacon (6 strips), chopped
- 3 cups water
- 1 cup heavy cream
- 1 bay leaf
- 1 tbsp fresh parsley, chopped
- 1 tsp ground black pepper
- 3 tbsp potato (or arrowroot) starch
Slow roast lamb shoulder with rosemary and garlic recipe
By polloazul
Preheat oven to 140 degrees celcius (fan forced)
- 1 lamb shoulder (room temperature, approximately 2 to 2.3kgs)
- 1.5 bulbs garlic (1/2 peeled, the remainder broken up with skin on).
- 1 bunch rosemary
- 4 small onions, halved
- 1 and 1/2 cups strong chicken stock
- 2 tablespoons olive oil
- salt and pepper
Djaj Mqualli (Chicken, Olive, and Lemon Tagine)
By polloazul
Heat oven to 350°. Heat oil in an 8–qt
- 3 tbsp. olive oil
- 6 whole chicken legs
- Kosher salt and freshly ground black pepper, to taste
- 2 large yellow onions, sliced
- 2 tbsp. ground coriander
- 2 tsp. ground white pepper
- 2 tsp. ground ginger
- 1 tsp. ground turmeric
- 1/2 tsp. crushed saffron threads
- 1 1/2 cups chicken stock
- 6 oz. green olives, cracked
- 2 tbsp. unsalted butter
- 1 tbsp. finely chopped parsley
- 2 tsp. finely chopped cilantro
- 2 jarred preserved lemons, cut into slices
No-Bake Strawberry Icebox Cake
By polloazul
Take out a few of the best-looking strawberries and set them aside for the garnish
- 2 pounds fresh strawberries, washed
- 3 1/4 cups whipping cream, divided
- 1/3 cup confectioners sugar
- 1 teaspoon vanilla
- 1/2 teaspoon rosewater (optional)
- 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
- 2 ounces dark chocolate, finely chopped
Buffalo Mozzarella & Summer Vegetable Wrap
By polloazul
1. Trim the ends of the eggplant and cut into 1/2 inch thick rounds
- Red Wine Vinaigrette:
- 2 medium green zucchinis
- 1 red bell pepper
- 2 large portobellos
- 1 medium eggplant
- 4 cloves of garlic, peeled & chopped
- 1/2 cup olive oil
- 2 tablespoons capers, chopped
- 2 pieces fresh buffalo mozzarella
- 2 tablespoons basil, chiffonade
- 2 teaspoons balsamic syrup
- 12 pieces Boston Bibb lettuce leaves
- salt and pepper to taste
- 1/2 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- freshly ground black pepper
- 1 cup olive oil
Asparagus and Radishes with Sesame-Miso Dressing
By polloazul
ook the asparagus: Bring a large pot of water to boil
- 1 pound asparagus, trimmed
- 1/2 pound radishes, trimmed and quartered
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons red miso paste
- 1/4 cup mirin
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white sesame seeds
Beef Stew
By polloazul
Heat a large pot and add the olive oil
- 4 lbs of boneless chuck roast
- 1/2 cup of all purpose flour
- 2 tbsp of olive oil
- 1 cup of good red wine
- 1/2 quart of beef stock
- 6 oz of tomato paste
- salt to taste
- pepper to taste
- 6 carrots, skinned, ends removed, quartered
- 1 large onion, quartered
- 6 cloves of garlic, smashed, rough chopped
- 8 baby portabella mushrooms, dirt and stem removed
- sprigs of fresh thyme
- 3 bay leaves
- your favorite mashed potato recipe