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Recipes
Crepas Rellenas de Hongos con Salsa de Chile Poblano
By polloazul
For crepes: Blend milk, eggs, 2 tablespoons melted butter, and salt in blender 5 seconds
- Crepes:
- 2 * 2 cups whole milk
- 3 * 3 large eggs
- 2 * 2 tablespoons (1/4 stick) unsalted butter, melted, cooled
- 1 * 1 teaspoon fine sea salt
- 2 * 2 cups sifted all purpose flour
- * Additional melted butter
- Mushroom filling:
- 1/3 * 1/3 cup corn oil
- 2 * 2 cups chopped white onions
- 1 * 1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
- 2 * 2 tablespoons minced freshepazote or fresh cilantro
- 4 * 4 teaspoons finely chopped garlic
- Sauce:
- 6 * 6 large fresh poblano chiles
- 2 * 2 tablespoons (1/4 stick) unsalted butter
- 1/4 * 1/4 cup chopped white onion
- 1 * 1 small garlic clove, minced
- 3 * 3 tablespoons all purpose flour
- 2 * 2 cups warm whole milk
- 1/2 * 1/2 cup whipping cream
- 1 * 1 cup coarsely grated queso manchego* or Muenster cheese (about 4 ounces)
- 3 * 3 tablespoons corn oil
- 1/2 * 1/2 cup fresh corn kernels
- * Fresh cilantro sprigs
Mushroom Hot Pot
By polloazul
Preheat a 4 quart pot over medium heat
- To serve (obviously just pick and choose, these are just suggestions):
- 4 cups mushroom or vegetable broth
- 1 tablespoon organic cornstarch
- 1 tablespoon toasted sesame oil (regular vegetable oil will do, too)
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- Big pinch salt
- 3 cloves garlic, minced
- 2 tablespoons minced lemongrass
- 1 tablespoon minced ginger
- 1/2 teaspoon crushed red pepper flakes
- 2 star anise
- 1/4 teaspoon ground cinnamon
- 1 oz dried shiitakes
- 2 tablespoons soy sauce (or tamari to make it gluten free)
- 1 roughly chopped tomato
- Fresh black pepper
- Cooked rice noodles or jasmine rice
- Fresh cilantro
- Fresh basil (thai basil if you can find it)
- Grilled tofu (seasoned simply with sesame oil, black pepper and salt)
- Roasted cashews
- Cooked aduki beans
- Thinly sliced sauteed seitan
- Steamed broccoli or cauliflower
- Finely sliced bok choy
- Extra wedges of fresh lime
- 15 oz can lite coconut milk
- Juice of half a lime
Stuffed pork tenderloin: spinach and sun-dried tomatoes.
By polloazul
with a little olive oil, sautee garlic and chopped spinach until nearly cooked through
- the filling:
- 2 cloves garlic
- 10 oz. spinach
- 4 . oz sun-dried tomatoes
- 4 oz. goat cheese
- 4 oz. cream cheese
- 1/2 c. sour cream
Baba Ganoush
By polloazul
1. Preheat the oven to 375F (190C)
- 3 medium-sized eggplants
- 1/2 cup (130g) tahini (roasted sesame paste)
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic, peeled and smashed
- 1/8 teaspoon chile powder
- 1 tablespoon olive oil
- a half bunch picked flat-leaf parsley or cilantro leaves
New England Clam Chowder
By polloazul
1. Bring 2 cups water to a boil in a 6-qt
- 10 lb. clams in the shell, preferably cherrystone, scrubbed
- 4 oz. thick-cut bacon, finely chopped
- 2 tbsp. unsalted butter
- 1 tbsp. finely chopped thyme leaves
- 2 medium yellow onions, roughly chopped
- 2 bay leaves
- 2 1/2 lb. new potatoes, cut into 1/4" cubes
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Oyster crackers and hot sauce, for serving
Cheesy Potato Soup-icus Maximus
By polloazul
In large pot, cook bacon until crispy
- 1/2 lb bacon, cut into 1/2 inch pieces
- 1 small onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 tsp. fresh thyme
- 3 garlic cloves, minced
- 5 medium russet potatoes, peeled and diced into 1/2 inch cubes
- 1/2 tsp fresh ground black pepper
- 8 cups chicken broth (reduced sodium)
- 1/2 tsp. smoked sea salt (you can use regular sea salt, I’m just on a smoked sea salt kick)
- 1/3 cup flour
- 1/2 cup whole milk
- 1/4 cup cream
- 2 cups shredded sharp cheddar cheese
- shredded cheese to garnish
- chopped green onions to garnish
- sour cream to garnish
Bay Scallops Sautéed with Butter and Garlic
By polloazul
melt two tablespoons of butter in a pan, adding the garlic, salt, paprika, and pepper
- 1 lb. bay scallops
- 3 tbs butter, divided
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp paprika
- 1 clove garlic, minced
- 1 tbs parsley, minced
- 3 tbs fresh lemon juice
Japanese Beef and Rice Bowl – Gyudon
By polloazul
Prepare the rice as you normally would in a rice cooker or pot while you prepare the beef
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 1 pound marbled beef such as skirt steak, thinly sliced against the grain
- 2 tablespoons mirin
- 2 tablespoons sake
- 1/3 cup soy sauce
- 3 teaspoons sesame oil
- 1 teaspoon white sesame seeds
Mussel and chorizo soup
By polloazul
Adapted from Steve Corry at Five Fifty-Five in Portland, Maine
- 2-3 lbs. mussels
- 1/2 cup dry white wine
- 1 Tbsp. shallots, finely minced
- 2 Tbsp. extra-virgin olive oil
- 5 oz. chorizo, finely diced (about 3/4 cup)
- 2 medium carrots, finely diced
- 2 medium leeks, white and tender greens parts only, finely diced
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 large plum tomato, finely diced
- 1/4 tsp. saffron threads, crumbled
- 3 cups low-sodium fish stock, clam juice, or chicken broth
- 1/2 cup heavy cream
- 1 tsp. fresh thyme, chopped
- Salt and freshly ground white pepper
Tom Kha Khai
By polloazul
Bring coconut milk to boil, add Tom Kha Paste
- Tom Kha paste:
- 300 gm boneless Chicken- sliced
- 200 gm mushroom- sliced
- 1 tbsp Tom Kha Paste (See note below)
- 5-6 pieces dried galangal- fresh even better (optional)
- 1 1/2 cup coconut milk
- 1 1/2 cup coconut cream
- 1 tomato- quartered
- 1 tbsp fish sauce or to taste
- 1 tsp sugar
- 2 tbsp chopped lemongrass
- 8 tbsp chopped galangal (I use 10 dried galangal soaked in warm water for 15 minutes)
- 8 shallots
- 8 cloves garlic
- 10 coriander root & stem- chopped
- 5 red chilies- minced
- Juice of 1 lime
- 1 tsp salt
- 1 tsp oil
- Blend everything together until smooth paste.