Polloazul's profile page
Recipes
Tacos al Pastor Chilangos
By polloazul
Esta receta la hacia mi abuela, sin varilla, y si la cocinaba en una varilla, la cocinaba con leña o carbón, pero...
- 10 chiles Pasilla
- 10 chiles Guajillo
- 2 ajos pelados
- 1/4 de litro de vinagre blanco destilado
- 1/4 de cucharada de cominos. Molidos.
- 5 clavos de olor
- Sal al gusto
- 1 kilo de carne de puerco en bisteces delgados.
- 1 Cuch. De orégano
Ramen Broth
By polloazul
1. Rinse the konbu under running water, then combine it with the water in an 8 quart stockpot
- Two 3 by 6 inch pieces of Konbu
- 6 quarts water
- 2 cups dried shitakes, rinsed
- 4 pounds chicken, either a whole bird or legs
- 5 pounds meaty pork bones (Neck bones are recommended.
- 1 pound smoky bacon (I used a pound of double smoked slab bacon.)
- 1 bunch scallions
- 1 medium onion, cut in half
- 2 large carrots, peeled and roughly chopped
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
Poatato Salad
By polloazul
1. Place potatoes in a large pot with enough water to cover by several inches
- 4 pounds russet potatoes (about 8 potatoes)
- 1 tablespoon plus 2 teaspoons salt
- 3 tablespoons cider vinegar
- 3 large eggs
- 1/2 cup plus 2 tablespoons Homemade Mayonnaise
- 1/2 teaspoon celery seed
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
- 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
- 1 medium onion, finely diced (1/2 cup)
- 10 cornichons, cut into 1/4-inch dice (1/4 cup)
- 3 scallions, thinly sliced (1/2 cup)
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon paprika
CILANTRO ALMOND CHICKEN SALAD
By polloazul
POACH CHICKEN: Coat chicken with kosher salt in a large bowl
- FOR POACHING CHICKEN
- 4 large chicken breast halves (with skin and bone; 1 lb each)
- 1/3 cup kosher salt
- 1 small carrot
- 1/2 onion
- 1/2 celery rib
- 4 parsley sprigs
- 2 to 3 qt water
- FOR DRESSING
- 2 cups slivered blanched almonds (6 oz)
- 3 garlic cloves
- 1/2 to 1 fresh hot jalapeño, coarsely chopped, including seeds
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh lime juice, or to taste
- 1 tablespoon kosher salt, or to taste
- 3 cups chopped cilantro
- ACCOMPANIMENTS: mixed greens; roasted yellow, orange, or red bell peppers
Grilled Lemon-Pepper Chicken Wings
By polloazul
In a large resealable bag, shake up the 6 T kosher salt, 6 T sugar, and the water until salt and sugar have complet...
- 6 tablespoons kosher salt
- 6 tablespoons sugar
- 6 cups water
- 4 pounds of whole chicken wings (around 16 wings)
- 1/4 cup black peppercorns, ground using medium grind with automatic grinder (I used tellicherry peppercorns and a coffee grinder we only use for spices)
- zest of 2 lemons (2-3 tablespoons)
- 2 teaspoons ground coriander
- 2 teaspoons granulated garlic (NOT garlic salt)
- 3 teaspoons dried thyme
- 1 teaspoon kosher salt
Fennel Baked in Cream (Finocchio al Forno)
By polloazul
1. Heat oven to 425°. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper
- 1 1⁄2 lbs. fennel (about 2 large bulbs), stalks removed,
- halved lengthwise, and cut into 1⁄2" wedges
- 2 cups heavy cream
- 1 1⁄2 cups finely grated Parmesan
- Kosher salt and freshly ground black pepper,
- to taste
- 4 tbsp. unsalted butter, cubed
Rice Salad
By polloazul
Saffron is so versatile it can be used with everything from chicken to seafood to lamb, and lends an extraordinary ...
- Salt
- 1 1⁄2 cups arborio rice
- 4 tbsp. extra-virgin olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, sliced
- 1 large pinch saffron threads, toasted
- 1 ⁄2 cup Chicken Stock
- 1 ⁄2 cup dried currants
- 1 ⁄2 cup madeira
- Freshly ground black pepper
- 1 cup green olives
- 1 ⁄2 cup chopped fresh mint leaves
MoonPie Banana Pudding
By polloazul
Adapted from The Magnolia Bakery Cookbook
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 (3.4 ounce) package instant vanilla pudding (preferably Jell-o)
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 (12 pack) box chocolate moonpies, cut into eighths
- 5 ripe bananas, sliced (about 4 cups)
Smoked Prime Rib With Peach-Chipotle Sauce
By polloazul
1. Whisk together sugar, ½ cup peach preserves, ketchup, chili sauce, vinegar, Worcestershire, 1 tsp
- 1 cup light brown sugar
- 3/4 cup chunky peach preserves
- 1/2 cup ketchup
- 1/4 chili sauce, such as Heinz
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup plus 1 tsp. kosher salt
- 2 tbsp. molasses
- 2 tbsp. rice vinegar
- 1/2 tsp. chipotle chile powder
- 1 (28-oz.) can whole, peeled tomatoes, crushed by hand
- 1/4 cup ground black pepper
- 2 tsp. cayenne
- 1 (7-rib) prime rib roast (about 16–18 1b.), untrimmed