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Recipes
Glasses of chocolate mousse
By polloazul
Melt the chocolate in a bain-marie with espresso coffee and lyophilized
- 150 g bitter chocolate
- 1 cup espresso
- 1 tsp Coffee freeze-dried coffee
- 4 eggs
- 30 g vanilla sugar
- 2 tablespoons tablespoons sugar
- 1 sponge, 3 cm thick
- 40 cl Amaretto
- 30 g cashews
- Cocoa and coffee beans for garnish
Labneh avec za'atar
By polloazul
In a medium bowl combine yogurt and salt
- Za'atar:
- 1 kg good quality plain yogurt
- 1 tsp salt - extra-virgin olive oil
- 2 to 3 tbsp za'atar
- 1/4 cup sumac
- 2 tablespoons thyme
- 1 tablespoon roasted sesame seeds
- 2 tablespoons marjoram
- 2 tablespoons oregano
- 1 teaspoon coarse salt
Carrot salad with harissa, mint and feta
By polloazul
In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about...
- 3/4 pound carrots, peeled, trimmed and coarsely grated
- 4 tablespoons olive oil
- 1 crushed clove of garlic
- 1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
- 3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
- 1/2 teaspoon paprika
- 3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
- 1/2 teaspoon sugar
- 3 tablespoons lemon juice
- 2 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 100 grams feta, crumbled or chopped into bits
Parmesan Hasselback Baked Potatoes
By polloazul
1. Pre heat oven to 425˚F with rack in the middle of the oven 2
- 4 * 4 medium Potatoes, cleaned & leave skins on (I used Yukon Gold)
- 4 * 4 cloves of Garlic, sliced thin
- 3 * 3 tablespoons of Olive Oil
- * pinch of Salt
- * pinch of Black Pepper
- * pinch of Smoked Paprika
- 1 * 1 ounce shaved Parmesan Cheese (have some additional for sprinkling as a garnish)
- * chopped Chives for garnish
Cochinita Pibil
By polloazul
Recipe from "Mexico - One Plate at a Time" cookbook Variation: The pork can be baked in a 325 degree oven instead...
- 5 tablespoons(about 2 ounces) achiote seeds
- 1 1/2 tablespoons dried oregano, preferably Mexican
- 1 1/2 tablespoons black pepper, preferably whole peppercorns
- 1 1/4 teaspoons cumin, preferably whole seeds
- 1/2 teaspoon cloves, preferably whole
- 1 1/2 tablespoons cinnamon, preferably Mexican canela, that’s freshly ground or still in stick form (you’ll need about 6 inches of 1/2-inch diameter cinnamon stick)
- Salt
- 14 large garlic cloves, peeled and roughly chopped
- 1 1/2 cups fresh sour orange juice
- OR 1 cup fresh lime juice plus 1/2 cup fresh orange juice
- 2 bone-in pork shoulder (Boston butt) roasts (about 12 pounds), cut into 3-inch wide cross sections (unless you have a meat saw, you’ll need to get a butcher to do this for you)
- A 1-pound package banana leaves, defrosted
- Pickled red onions
- 3 large (about 1 1/2 pounds total) red onions, sliced 1/8 inch thick
- 2 cups fresh sour orange juice
- OR 1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice
- Roasted Habanero Salsa
- 8 medium (about 3 ounces total) fresh habanero chiles
- 2 large garlic cloves, unpeeled
- 2 tablespoons fresh lime juice
- Salt
Tomato Egg Drop Soup
By polloazul
In a medium pot, bring the stock to boil
- 4 to 5 cups chicken or vegetable stock
- 2 teaspoons grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 teaspoon salt
- 2 medium firm tomatoes, cut into wedges
- 1 large egg
- 1 scallion, chopped or thinly sliced for garnish
Buffalo Wings in Dip Form
By polloazul
Preheat oven to 350°. In a bowl, add cream cheese
- 1 * 1 (8-ounce) package cream cheese, softened
- 1/2 * 1/2 cup blue-cheese salad dressing
- 1/2 * 1/2 cup buffalo wing sauce
- 1/2 * 1/2 cup crumbled blue cheese
- 2 * 2 cups shredded, cooked chicken
Crêpes Suzette
By polloazul
1. For the crêpe batter, combine the flour, sugar and salt in a mixing bowl
- Crêpe Batter:
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- Pinch salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons Grand Marnier
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 3 tablespoons unsalted butter, lightly browned and cooled
- 1/2 – 3/4 cup milk
- For Each Serving:
- 2 tablespoon butter
- 2 tablespoons sugar in the raw
- 1/2 cup orange juice
- 1/4 cup Grand Marnier
- 1 scoop vanilla ice cream
Beet Salad with Romesco and Spring Greens
By polloazul
Heat the oven to 425° F. To Prepare the Beets: Clean the beets and rub them with a little olive oil
- 3 large (about 1 pound) beets
- 1 12-oz jar (2 whole) roasted red peppers - or roast your own
- 1/2 cup toasted hazelnuts or almonds
- 1 shallot
- 3 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon smoked or sweet paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 slices sandwich bread
- 1 clove garlic
- 8 ounces spring greens
- 5 ounces goat cheese
Spring Rolls Spinach, smoked cheese and jalapeno
By polloazul
In a frying pan, fry the spinach leafs with garlic salt and pepper, over a bit of oil
- 10 sheets of spring rolls pastry, defrosted, separated. Only separate as much as you need, the leftovers, cover in foil and put it in fridge.
- 2 cloves of garlic
- 300 g fresh spinach leafs, washed
- 200 g smoked cheese grated
- 150 g jalapeno peppers, chopped.
- white from 1 egg
- salt, pepper.