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Recipes
Orange Ginger Flank Steak Recipe
By polloazul
1. In a large resealable bag, add all of the ingredients
- 1 orange, juiced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- 1 teaspoon ground coriander
- sea salt (I used 1 1/2 teaspoons sea salt)
- freshly ground black pepper
- 2 pounds flank steak
Beer-Battered Fish with Smoked-Paprika Mayonnaise
By polloazul
Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer
- 6 to 8 cups vegetable oil for frying
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup beer (not dark)
- 8 (2 1/2-oz) pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick)
- 1/4 cup drained bottled capers, coarsely chopped
- 3/4 teaspoon hot Spanish smoked paprika
- 1/2 cup mayonnaise
- Special equipment: a deep-fat thermometer
- Garnish: lemon wedges
Gazpacho with cucumber wasabi
By polloazul
Mix yogurt with half a teaspoon of salt
- 250 grams of soy yogurt natural, creamy and slightly acid
- 500 grams of cucumbers
- 40 grams of extra virgin olive
- 25 grams of apple vinegar
- 1 / 2 teaspoon wasabi powder
- few leaves of mint
- some celery leaves
- 2 layers of pepper, preferably red or yellow
- Salt
Les Frères Mac & Cheese with Mushrooms
By polloazul
Preheat oven to 350°F. Bring a large pot of water to a boil over medium-high heat; add pasta and cook to al dente...
- 1 pound package shell pasta
- 2 slices whole wheat sandwich bread
- 1/2 cup walnuts or pecans
- 2 tablespoons butter, divided
- 1 8-ounce wheel of Crave Brothers Petite Frère Cheese OR another Brie-style cheese
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 pound mushrooms, quartered
- Salt and pepper, to taste
- 1/4 cup dry white wine
- 1 tablespoon flour
- 1 cup whole milk
- 1/2 cup (2 ounces) Saxon Green Fields or Uplands Pleasant Ridge Reserve, shredded OR Gruyère
Buffalo chicken won ton's
By polloazul
Preheat oven to 400º F. In a mixing bowl, add cream cheese, chicken, blue cheese crumbles, franks sauce, and chopp...
- 1 - 8oz package cream cheese at room temperature
- 3 large chicken breasts cooked and finely shredded
- 1/4 c. blue cheese crumbles
- 1/4 c. franks wing sauce
- 2 green onions finely chopped
- 1 package wonton wrappers (about 50 - 60 sheets)
Salmon in Bengali Mustard Sauce
By polloazul
1. Rub fish evenly with half of the salt, turmeric, and cayenne; set aside
- 4 3 oz. skinless salmon filets
- 1/2 tsp. kosher salt, plus more to taste
- 1/2 tsp. ground turmeric
- 1/2 tsp. cayenne pepper
- 1 tbsp. mustard powder
- 2 tbsp. extra-virgin olive oil
- 1/4 tsp. brown mustard seeds
- 1/4 tsp. cumin seeds
- 1/4 tsp. fennel seeds
- 2 serrano chiles, split
Pretzel Dogs
By polloazul
Adapted from Alton Brown’s Homemade Soft Pretzels
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package dry active yeast
- 4 1/2 cups all-purpose flour
- 2 tablespoons unsalted butter, melted and cooled
- 10 cups water
- 2/3 cup baking soda*
- 1 large egg yolk, beaten with 1 tablespoon water
- Pretzel salt (or kosher salt), for topping
- 8 hot dogs, cut in half
ENCHILADAS TAPATIAS
By polloazul
Fry the tortillas very briefly in hot oil
- 24 small tortillas
- Oil
- SAUCE
- 8 to 10 ancho chiles, roasted and deveined
- 2 cups/500 ml boiling water
- 1/2 large onion, chopped
- 2 small garlic cloves
- 2 tablespoons oil
- Salt
- 1-1/2 chicken breasts, cooked and shredded
- 1 cup/240 ml sour cream
- 1/2 pound/250g anejo cheese, crumbled (or parmesan)
Ham and Linguine Casserole
By polloazul
Preheat oven to 350°F. Add a couple tablespoons of canola or olive oil into a large skillet
- 4 cups cooked and diced ham
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 medium onion, chopped
- 5 tablespoons butter
- 6 tablespoons flour
- 3 cups milk (2% or whole), scalded
- 1/3 cup chicken stock or broth
- 1 cup shredded cheddar cheese, divided
- 3/4 cup shredded parmesan cheese, divided
- 1 teaspoon mustard powder
- 1 1/2 teaspoons kosher salt
- Freshly ground pepper, to taste
- 1 pound linguine noodles, broken into thirds and cooked to al dente
Creamed Onion Gratin
By polloazul
Sweet, translucent roasted onions marry beautifully with the béchamel and Gorgonzola in this rich casserole
- 2 medium yellow onions, cored and quartered lengthwise
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 cup heavy cream
- 1/4 cup dry white wine
- Freshly grated nutmeg, to taste
- 1/2 cup finely grated parmesan
- 3 oz. Gorgonzola, crumbled
- 1/4 tsp. paprika