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Recipes
Lime Brûlée
By polloazul
In a saucepan bring the milk, cream and lime zest to a boil
- 50 ml fresh milk
- 300 g heavy whipping cream
- Zest of 2-3 organic limes
- 100 g + 40g fine brown sugar
- 4 egg yolks
Mutha sauce
By polloazul
from Dinosaur Bar-B-Cue: An American Roadhouse
- 1/4 cup vegetable oil
- 1 onion, puréed
- 2 tbsp garlic, minced
- salt to taste
- pepper to taste
- 28 oz. tomato sauce
- 2 cups ketchup
- 1 cup water
- 3/4 cup Worcestershire sauce
- 1/2 cup cider vinegar
- 1/4 cup lemon juice
- 1/4 cup molasses
- 1/4 cup cayenne pepper sauce (yiha!)
- 1/4 cup spicy brown mustard
- 3/4 cup brown sugar
- 1 tbsp chili powder
- 2 tsp ground pepper
- 1/2 tsp allspice, ground
Catch of the Day & Shrimp with Lime-Ginger Sauce On Pumpkin & Sweet Potato Mash
By polloazul
Sauté the fresh fish fillets and shrimp in frying pan with the butter and garlic
- Fish & Shrimp:
- 4 red snapper fillets, 7 oz each, seasoned with salt, pepper and fresh thyme
- 16 - 20 peeled shrimp
- 4 oz butter
- 1 clove garlic, chopped
- Lime-Ginger Sauce:
- 16 oz fish stock
- 8 oz cream
- 1 tsp grated ginger
- 2 tsp lime juice
- Habanero sauce
- Reserved butter from fish & shrimp
- Pumpkin & Sweet Potato Mash:
- 24 oz pumpkin, peeled and cut in chunks
- 24 oz sweet potatoes, peeled and cut in wedges
- 1 sprig rosemary
- 1 - 2 tbsp maple syrup
KEMP’S CINDERELLA CARROTS
By polloazul
Tightly pack carrots in a 10-inch cast-iron skillet or a 12-inch heavy skillet (it’s fine if some carrots rest on...
- 2 lb carrots (aim for uniform size), peeled if desired
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 3/4 cup water
- 1/2 lemon
- 2 to 3 teaspoons finely chopped thyme, chives, marjoram, or parsley
- GARNISH: flaky sea salt such as Maldon
Spicy Lemon Coconut Sauce
By polloazul
In a mortar and pestle, smash the garlic and chile into a paste along with the salt
- 1 clove garlic, peeled
- 1 medium jalapeno (or serrano) chile, deseeded and chopped
- 1/2 teaspoon fine grain sea salt, plus more to taste
- 1 tablespoons sunflower oil
- 1 small bunch of scallions, thinly sliced (~8 scallions)
- 1/2 cup finely chopped cilantro
- 1 14-ounce can of coconut milk (full fat)
- 3 tablespoons freshly squeezed lemon juice, plus more to taste
White Asparagus with Olive Oil Sabayon
By polloazul
1. Place wine and vinegar in a saucepan and bring to a simmer over medium-high heat
- 1 cup dry white wine
- 1/3 cup white wine vinegar
- 2 egg yolks
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground white pepper
- 1 lb. white asparagus, peeled
Salmon Papillotes with Fennel, Potatoes, and Olives
By polloazul
Place a large baking sheet on bottom rack of oven and remove any other racks
- 1 small fennel bulb, stalks discarded
- 3 medium carrots (1/2 lb)
- 1/2 lb small red potatoes
- 1/2 cup Kalamata olives, slivered
- 2 teaspoons finely grated fresh lemon zest
- 4 teaspoons fresh thyme leaves
- 2 large garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 (1 1/2-lb) piece center-cut salmon fillet, skinned and fish cut into 4 square pieces
- Special equipment: a mandoline or other manual slicer, 4 (15-inch) squares parchment paper kitchen string
ARTICHOKES BRAISED WITH GARLIC AND THYME
By polloazul
Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center
- 6 medium artichokes (1/2 lb each)
- 18 fresh flat-leaf parsley sprigs
- 1/4 cup olive oil
- 8 fresh thyme sprigs
- 1 head of garlic, cloves separated and left unpeeled
- 1 cup water
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil
Perfect Prime Rib
By polloazul
This recipe works for prime rib roasts any size from 2 ribs to 6 ribs
- 1 standing rib roast (prime rib), 3-12 pounds
- Kosher salt
- Freshly ground black pepper
Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
By polloazul
Heat 1 1/2 tsp. oil in a large nonstick skillet over medium-high heat
- 2 1/2 teaspoons tsp. plus 1/4 cup extra-virgin olive oil, divided
- 1/2 cup shelled pumpkin seeds (pepitas)
- 1/2 cup (firmly packed) cilantro leaves and stems
- 1/2 teaspoon cracked coriander seeds
- 1/2 garlic clove, coarsely chopped
- 1 tablespoon (or more) fresh lime juice
- Kosher salt and freshly ground black pepper
- 4 6-ounce salmon fillets (preferably wild)
- 1 lime, cut into 4 wedges