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Recipes
Chicken Bouillabaisse
By polloazul
1. Cut chicken breasts in half for smaller pieces
- 4 1/4 pounds cut up chicken (drumsticks, thighs, breasts - 16 pieces), skinned
- 1/2 cup Pernod or Pastis (anise flavored aperitif)
- Salt and freshly ground pepper to taste
- 2 generous pinches saffron threads
- 2 tablespoons extra virgin olive oil
- 2 medium onions, sliced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 6 large garlic cloves, minced
- 1 (14-ounce) can chopped tomatoes, with liquid
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seeds, crushed in a mortar and pestle
- A bouquet garni made with a bay leaf and a couple of sprigs each thyme and rosemary
- 1 quart chicken or turkey stock
- 1 1/2 pounds Yukon gold or new potatoes, scrubbed and sliced
- 1/2 pound green beans, trimmed and broken in half
- A handful of chopped fresh parsley
Puerto Rican Coquito
By polloazul
Put everything in a blender and process until well mixed
- 2 cups coconut milk
- 1 cup condensed milk
- 2 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 1/8 tsp cloves, ground
- 1/2 cup rum
Schug (Yemenite Chile Relish)
By polloazul
Piquant schug makes a fantastic condiment for pita and falafel sandwiches
- 8 oz. jalapeños, stemmed
- 2 cups fresh cilantro
- 5 tbsp. canola oil
- 1 tsp. caraway seeds
- 6 cloves garlic, chopped
- 4 pods green cardamom, seeds removed and reserved
- Kosher salt, to taste
Moroccan Carrot Salad
By polloazul
Scrub and peel the carrots, then cut them into dice of about ½ inch, or sticks measuring about 3 inches by ½ inch
- 1 pound carrots
- 1 clove garlic
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional but tasty; you may want to double this amount if you really like spicy)
- ~1/4 teaspoon ground cinnamon (I generally use just a bit less than 1/4 teaspoon)
- ~1/4 teaspoon granulated sugar (I generally use just a bit less than 1/4 teaspoon, but to taste)
- ~1 1/2 tablespoons lemon juice (or juice from one lemon; I often use a bit more than this)
- salt to taste
- 1 to 2 tablespoons extra virgin olive oil
- flat-leaf (Italian) parsley for garnish (a tablespoon or two, chopped)
Potted Mint-Chocolate Puddings
By polloazul
From Martha Stewart Living March 2011
- 1/4 cup plus 2 tablespoons sugar
- 3 tablespoons cornstarch
- 1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
- Salt
- 1 1/4 cups heavy cream
- 1 1/4 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 6 ounces semisweet chocolate, chopped (1 cup)
- 1/2 teaspoon pure mint extract
- 1 tablespoon plus 1 1/2 teaspoons unsalted butter, cut into small pieces
- 10 chocolate wafer cookies
- Garnish: mint sprigs
TIRADITO CRIOLLO
By polloazul
Marinada: Macerar el jugo de limón (recién exprimido y sin apretar mucho para no sacar el jugo amargo) con el ap...
- Marinada:
- 500 g (1 lb) de lenguado o similar
- 1 ají limo , sin semilla ni venas, finamente picado
- Choclo desgranado y cocido para la decoración
- Tajadas de camote cocido para decoración
- Jugo de 5 a 6 limones (aproximadamente 250 g)
- 2 ramas de apio en trozos
- 1/2 cucharadita de ajo
- 1 cucharada de perejil picado finamente
- 1 cucharada de hojas de culantro
- 1/2 cucharadita de kion (jenjibre) picado
- 1 cucharada de cebolla picada
- Sal
- Pimienta
- Crema de Ají:
- 1/2 k (1 lb 2 oz) ají amarillo fresco
- 1 cucharada de azúcar
- 2 a 3 cucharadas de aceite vegetal
- Sal
- Pimienta
Pickled Shrimp
By polloazul
Briny, faintly spicy pickled shrimp are a staple of Southern cuisine
- 2 tbsp. Old Bay seasoning
- 1 lb. (26–30 count) medium shrimp, peeled and deveined
- 1/2 tsp. celery seeds
- 1/4 tsp. allspice berries
- 1 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup packed flat-leaf parsley leaves, finely chopped
- 1 tbsp. kosher salt
- 1/2 tsp. crushed red chile flakes
- 2 cloves garlic, finely chopped
- 12 dried bay leaves
- 1/2 medium yellow onion, thinly sliced lengthwise
Ottolenghi's Fried Beans with Sorrel, Feta & Sumac
By polloazul
Yotam's original recipe says to soak the beans in a generous amount of water with 2 tablespoons of baking soda
- For frying the beans:
- 1 pound (450 g) large dried white beans
- optional: pinch of baking soda
- 8 spring onions or scallions, sliced lengthwise into 3-inch (7 cm) batons
- 1 clove garlic, peeled and minced
- 7 ounces (200 g) sorrel, cut into 1-inch (2 cm) ribbons, plus a little extra for garnish, cut in very thin strips
- 1/2 teaspoon sea salt, plus more for seasoning
- 1 1/2 tablespoons freshly squeezed lemon juice
- 5 ounces (150 g) feta cheese
- 2 teaspoons sumac
- handful of fresh herbs, such as chervil, dill, mint, or flat-leaf parsley,
- 1/4 cup (60 ml) olive oil
- 4 tablespoons (60 g) butter (see Note)
Fried Stuffed Olives
By polloazul
Remoulade sauce: Mix everything together and refrigerate for a few hours before serving
- 1 cup remoulade sauce (to serve with – see recipe below)
- oil for frying
- 24 large Spanish olives, pitted
- 2 oz herbed goat cheese (or whatever you want to stuff the olives with), softened
- 1/2 cup panko crumbs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup flour
- 1 egg
- remoulade sauce
- from Simply Recipes
- 1 1/4 cup mayonnaise
- 1/4 cup mustard (Creole, if possible – I used spicy brown mustard)
- 1 tbsp sweet paprika
- 1-2 tsps cajun or creole seasoning
- 2 tsps prepared horseradish
- 1 tsp pickle juice (or use lemon juice or vinegar)
- 1 tsp hot sauce (I used Tabasco)
- 1 clove garlic, minced and mashed
Gougères (Cheese Puffs)
By polloazul
1. Heat oven to 425°. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt
- 1/2 cup milk
- 8 tbsp. unsalted butter, cubed
- 1/2 tsp. kosher salt
- 1 cup flour
- 4 eggs, at room temperature
- 6 oz. Gruyère cheese, grated