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Recipes
Lemon-Caper Dip
By polloazul
Combine sour cream, yogurt or mayonnaise, capers, fresh dill and lemon peel
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 Tablespoons drained capers, chopped
- 2 teaspoons chopped, fresh dill, more for garnish
- 1 teaspoon lemon peel, finely chopped, more for garnish
Tacos de Lengua
By polloazul
1 Fill a large (12-quart if you have one) stock pot two-thirds full with water
- 1 * 1 3-4 lb beef tongue
- 2 * 2 large onions, peeled
- * The cloves from 1 head (yes an entire head) of garlic, peeled and crushed
- 6-7 * 6-7 bay leaves
- 1 * 1 Tbsp of peppercorns
- 2 * 2 Tbsp salt
- * Vegetable oil
- * Corn tortillas (2 to 3 per person)
- * Salsa verde*
- * Avocados
- * Cilantro
- * Chopped red onion
- * Thinly sliced radishes for garnish
Sopa de Chile Ancho (Ancho Chile Soup with Avocado, Crema, and Chile Pasilla)
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
- 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 or sour cream
- 1 avocado, very thinly sliced
- Fried tortilla strips, for garnish
Spring Pea Risotto with Halibut, Spanish Chorizo and Mint
By polloazul
Fish: Cut fish into four 4 oz portions
- 1 lb fish (White fish like black cod, bass, halibut, or even seared scallops or prawns)
- 2 1/2 C chopped leeks
- 1 C Aborio rice
- 1/2 C White wine
- 4-5 C hot stock ( chicken or veggie)
- 1/4 C finely diced Spanish cured chorizo ( if you leave this out, you will need to add salt)
- 2 T olive oil
- 1 T butter
- 1/3 C grated Pecorino Romano cheese
- 2 Lemons ( zest and juice)
- 2 C Blanch Fresh Peas ( 1 cup use whole and 1 cup use for pea puree)
- 1/4 C Fresh Mint
- 1/4 C Fresh Italian parsley or basil
- salt and pepper to taste
- pea shoots (optional)
SCALLOPS AND CHORIZO
By polloazul
Nigella Quick Collection app © 1998-2010 Nigella Lawson
- ¼ lb chorizo sausage
- 1 lb small scallops (halve them to make 2 thinner discs if they are very fat)
- ½ lemon, juice of
- ¼ cup chopped fresh parsley
Turkey in Mole Poblano
By polloazul
1. Stem chiles; shake seeds into a bowl
- 12 dried ancho chiles
- 12 dried guajillo chiles
- 6 dried pasilla chiles
- 5 tbsp. sesame seeds
- 1 tsp. whole aniseed
- 1 tsp. black peppercorns
- 1 ⁄2 tsp. whole cloves
- 1 tsp. dried thyme
- 1 ⁄2 tsp. dried marjoram or oregano
- 3 dried bay leaves, crumbled
- 1 1 1⁄2" stick cinnamon, broken into
- pieces
- 2 cups canola oil
- 7 1⁄4 cups chicken or turkey stock
- 1 ⁄2 cup skin-on almonds
- 1 ⁄2 cup raw shelled peanuts
- 1 ⁄3 cup hulled pumpkin seeds
- 1 ⁄3 cup raisins
- 2 slices white bread
- 2 stale corn tortillas
- 10 cloves garlic
- 1 medium onion, thinly sliced
- 2 large tomatillos, husked, rinsed,
- and quartered
- 1 large tomato, quartered
- 1 4–5-lb. whole skin-on boneless
- turkey breast, split into halves
- Kosher salt, to taste
- 1 cup finely chopped Mexican chocolate
- 4 tbsp. sugar, plus more to taste
- Tortillas and cilantro sprigs, for serving
Free Form Club Sandwich Cake
By polloazul
Slice boules into 3/4"to 1" thick slices
- 4 to 7 inch bread loaves, such as the boules pictured here
- 1 medium avocado
- 3/4 cup mayonnaise, divided
- Kosher salt to taste
- Ground black pepper to taste
- Garlic powder to taste
- 6 to 10 ounces cubed ham
- 10 small gherkin dill pickles, diced
- 3 tablespoons butter, softened
- 6 strips bacon, cooked
- 8 to 12 slices turkey meat
- 1/2 red onion, sliced thinly
- Icing for the Sandwich Cake
- 8 ounces cream cheese
- 4 ounces sour cream
- Kosher salt to taste
- Ground black pepper to taste
- Garlic powder to taste
- Garnish Options
- 1 red pepper
- 6 radishes
- 1 handful of shredded lettuce
- 3 tablespoons crumbled bacon
- 1 bunch parsley (leaves only)
Thai Mango
By polloazul
1. Gather your ingredients
- 1 cup Thai sweet or sticky rice, available in Asian groceries
- 1 can coconut milk, unshaken
- 3 tablespoons raw or white sugar, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon cornstarch (or tapioca flour, available in Asian groceries or in gluten-free section)
- 2 ripe mangos
- Toasted sesame seeds and mint, to garnish
Brandied Chicken and Mushrooms in Oyster Sauce
By polloazul
Heat a wok or large skillet over medium-high heat
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- One 1-inch piece fresh ginger, peeled and minced
- 1 medium yellow onion, thinly sliced
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 2 tablespoons Chinese rice wine or dry sherry
- 8 ounces white button or cremini mushrooms, stemmed and sliced
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons brandy
- 1 scallion, chopped or thinly sliced for garnish
Parsley and Pancetta Salad
By polloazul
Heat pancetta in a 12″ skillet over medium heat
- 8 oz. pancetta, cut into 1/4″ cubes
- 6 cups loosely packed flat-leaf parsley leaves
- 2 lemons, peeled and segmented
- 1 cup freshly grated Parmesan, plus more to taste
- 1/4 red onion, thinly shaved
- Kosher salt and freshly ground black pepper, to taste