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Recipes
LOCRO DE PAPAS (POTATO STEW)
By polloazul
Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red...
- 2 teaspoons annatto (achiote) seeds
- 2 tablespoons vegetable oil
- 3 1/2 lb russet (baking) potatoes
- 1 cup chopped white onion
- Rounded 1/2 teaspoon ground cumin
- 2 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 7 cups water
- 1 cup whole milk
- 5 1/2 oz queso fresco (Mexican fresh cheese) or ricotta salata, coarsely grated (1 1/4 cups)
- 2 (6- to 7-oz) firm-ripe avocados
Thai Basil Chicken Fried Rice
By polloazul
Break up the cold cooked rice into smaller clumps
- 3 cups leftover white rice
- 2 tablespoons peanut or vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 pound chicken breast, cut into bite-sized pieces about 1-inch in diameter
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1/3 cup chopped Thai basil
- Salt and pepper to taste
Yogurt Cake
By polloazul
Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with ...
- 1 1/2 cups full-fat yogurt
- 2/3 cup olive oil
- 1 1/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Pinch freshly ground nutmeg
Hot inferno pepper jelly
By polloazul
In a large deep saucepan, combine apricots and vinegar
- 1/3 cup finely sliced dried apricots
- 3/4 cup white vinegar
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped hot peppers (I used inferno peppers)
- 3 cups granulated sugar
- 1 pouch liquid pectin
WATERMELON AND TOMATO SALAD
By polloazul
1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl
- 2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
- 1 1/2 cups cherry or grape tomatoes, cut in half
- 1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
- 1/2 cup minced scallions
- Salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- Pinch cayenne
- 1/2 cup cilantro or parsley, roughly chopped.
Black Pepper and Honey-Marinated Cantaloupe with Basil
By polloazul
1. Whisk honey, black pepper, and 1 cup boiling water in a 9" x 13" baking dish; allow to cool
- 1/2 cup honey
- 2 tsp. whole black peppercorns, crushed
- 1 slightly underripe cantaloupe, peeled, seeded, and thinly sliced
- 2 sprigs basil. plus 3 tbsp. thinly sliced
- Flaky sea salt
Dinner Rolls for a Crowd
By polloazul
Using a standing mixer, combine 1 cup flour, the sugar, yeast and salt
- 3 to 3 -1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup sugar
- One 1/4 ounce envelope active dry yeast
- 1/2 teaspoon salt
- 10 Tablespoons butter, 6 softened and 4 melted
- 2/3 cup warm water (between 110-115 degrees)
- 1 large egg, at room temperature
- Coarse salt, for sprinkling
Sautéed Frogs’ Legs (Cuisses de Grenouille à la Provençale)
By polloazul
This is a version of the signature dish served at La Grenouille, the famed French restaurant in New York City
- 12 pairs of frogs' legs (about 12 oz.), fresh or frozen and thawed
- 1 1⁄2 cups milk
- Kosher salt and freshly ground pepper
- 1 cup flour
- 16 tbsp. clarified butter
- 2 cloves garlic, finely chopped
- 1 tbsp. fresh lemon juice
- 1 tbsp. finely chopped fresh parsley
Smoked Salmon Potato Salad with a Creamy Dill Dressing
By polloazul
Cook the potatoes. Peel the potatoes if needed (I prefer to leave the skin on), cut them into 1-inch pieces and rin...
- 2 lb potatoes (like Red-Skinned or Russet), washed
- 1 tsp salt
- 1 medium red onion, sliced
- 4 slices smoked salmon (about 5 oz), cut into strips
- 1 tbsp capers (optional)
- For the dressing
- 1/4 cup half and half
- 1/2 cup fat free plain Greek style yogurt
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
Sautéed Filet Mignon with Morel Cream Sauce
By polloazul
1. In a large pan, heat canola oil over high heat until very hot
- 3 tablespoons canola oil
- 4 each 8 ounce beef filet mignon
- 1 tablespoon butter
- 1 pound morel mushrooms
- 1 small shallot, finely minced
- 3/4 cup heavy cream
- Fine sea salt and freshly ground black pepper to taste