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Recipes
Tres Leches de Coco (Coconut Tres Leches Cake)
By polloazul
Notes: To toast the coconut for the topping, arrange it in a single layer in a large baking sheet
- For the Cake:
- 2 cups all-purpose flour, sifted
- 4 teaspoons baking powder
- 6 large eggs, separated and at room temperature
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups sweetened shredded coconut
- For the Coconut Milk Bath:
- 2 (13.5-ounce) cans coconut milk
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup heavy cream
- For the Toasted Meringue Topping:
- 1 1/3 cups sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, at room temperature
- 1/4 teaspoon salt
- 2 cups toasted sweetened shredded coconut (See Notes)
Lemongrass Chicken Soba Noodle Soup
By polloazul
1. Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a kn...
- 4 stalks lemongrass
- 1 pound skinless organic chicken thighs
- Coarse salt and ground black pepper
- 1 small carrot, peeled and diced
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1/2 ounce fresh ginger, peeled and minced (3 tablespoons)
- 2 tablespoons soy sauce
- 2 ounces soba noodles
- 2 scallions, trimmed and cut into 1-inch lengths
- 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
- 1 cup thinly sliced bok choy or other Asian greens
- 1/4 cup chopped fresh cilantro or basil
PEPERONATA RUSTICA
By polloazul
from Ad Hoc at Home
- 6 ea, yellow bell peppers
- 6 ea, red bell peppers
- as needed, canola oil
- kosher salt and freshly ground black pepper
- 8 oz piquillo peppers, drained, peeled and seeded*
- 1/2 about 1/2 C Soffritto
- 1 1/3 C chicken or vegetable stock
- 3/4 tsp piment d’Espelette**
- 1 tbl chives, minced
VANILLA PANNA COTTA
By polloazul
1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is...
- Whole milk - 1 cup
- Unflavored powdered gelatin - 1 tablespoon
- Whipping cream - 3 cups
- Honey - 1/3 cup
- Granulated sugar - 1 tablespoon
- Vanilla Extract - 1 tsp
Negima Yakitori (Chicken and Scallion Skewers with Yakitori Sauce)
By polloazul
1. Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high
- 4 whole, bone-in chicken legs
- 2 cups mirin
- 2 cups soy sauce
- 1 cup dry sake
- 2 tbsp. packed dark brown sugar
- 2 tsp. freshly ground black pepper
- 16 large scallions, cut into 1″ lengths
- 5 cloves garlic, crushed
- 1 2″ piece ginger, peeled and thinly sliced
Roasted Red Pepper Soup
By polloazul
Roughly chop the roasted red peppers and set aside
- 4 red bell peppers, roasted, seeded and peeled
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable stock
- 1 Tbsp flour
- Salt and fresh ground black pepper, to taste
Momofuku Ramen
By polloazul
Get EVERYTHING ready. Boil noodles according to the manufacturer's instructions
- 2 cups Ramen broth
- Tare
- 5 to 6 oz Ramen noodles
- 2 to 3 slices Pork belly
- 1/2 cup Pork shoulder
- Two 3x3 sheets nori
- 1/4 cup thinly sliced scallions
- 2 thin slices fish cake
- 4 or 5 pieces Bamboo shoots
- 1/4 cup Seasonal veggies
- 1 Slow poached egg
Frijoles Puercos Estilo Jalisco
By polloazul
This one from Diana Kennedy was a winner
- 1 Chorizo, about 3 ounces
- 6 strips of bacon
- lard as necessary, probably not though
- 8 ounces pinto beans cooked as for frijoles de olla, which should yield 3.5 - 4 cups with the broth.
- 20 small pitted green olives
- 2 jalapeno chiles en escabeche
- 2 tablespoons grated queso ranchero
Sopa de Chile Ancho
By polloazul
1. Heat a 6-qt. Dutch oven over medium-high heat
- 3 dried ancho chiles (available at marxfoods.com)
- 4 medium plum tomatoes
- 2 cloves garlic
- 1 small white onion
- 1/2 cup canola oil
- 8 small dried pasilla chiles (optional, for serving; available at marxfoods.com)
- 8 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1 cup queso fresco, crumbled
- 8 sprigs cilantro, finely chopped
- 1/2 cup crema
- 1 avocado, very thinly sliced
- Fried tortilla strips, for garnish
Vuelve a La Vida (Veracruzan Seafood Cocktail)
By polloazul
1. Bring bay leaves, garlic, and 8 cups water to a boil in a 4-qt
- 3 bay leaves
- 1 head garlic, halved crosswise
- 1 lb. large shrimp, peeled and deveined
- 1 lb. cleaned calamari, bodies cut into 1/6″-wide rings, tentacles halved lengthwise
- 12 oz. boneless, skinless red snapper filets,
- 3/4 cup fresh lime juice
- 2 tsp. dried oregano, preferably Mexican
- Kosher salt, to taste
- 1 lb. plum tomatoes, cored, seeded, and finely chopped
- 1 cup ketchup
- 1 cup tomato juice
- 1 cup pimiento-stuffed green olives
- 1 cup finely chopped cilantro
- 1/4 cup Worcestershire
- 6 tbsp. olive oil
- 2 serrano chiles, stemmed and thinly sliced
- 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
- 1 medium white onion, finely chopped
- 16 small oysters, shucked, juices reserved
- 16 small clams, shucked, juices reserved
- 2 avocados, thinly sliced
- Saltine crackers, for serving