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Recipes
Escarole-Stuffed Pizza
By polloazul
Put oven rack in lowest position and preheat oven to 500°F
- 3 lb escarole (about 3 heads), tough outer ribs discarded and leaves thinly sliced (20 cups loosely packed)
- 1 lb pizza dough at room temperature
- 6 tablespoons olive oil
- 5 garlic cloves, finely chopped
- 10 oz chilled Italian Fontina, coarsely grated (2 cups)
- Special equipment: a 9-inch round metal cake pan (2 inches deep)
Thai Creamy Chicken Soup Recipe (Tom Kha Gai)
By polloazul
Firstly, bring the coconut milk to the boil
- 1 cup coconut milk
- 1 1/2 cups chicken broth
- 2 stalks lemongrass, white ends smashed and sliced into 3 inch lengths
- Handful of kaffir lime leaves, torn (you'll have to use the fresh ones, the dried ones unfortunately don't cut it)
- 2-3 bird's eye chili peppers, sliced (use red chili peppers for less heat)
- 2 inches worth of galangal (this looks like ginger can be found in most Asian grocery stores)
- 1 cup worth of chicken, cubed or cut into bite-sized (I used thighs but feel free to use chicken breast)
- 2-3 shallots, quartered (or use half a red onion)
- 2 garlic cloves, smashed
- 1 tsp red chili powder (optional)
- 1 tsp fish sauce, or to taste
- 1 tsp light soy sauce, or to taste
Tuscan-Style Peppered Chicken
By polloazul
Rub chicken all over with olive oil and pepper
- 2 whole 3-1/2 pound chickens, halved, backbones removed, excess fat trimmed
- Extra-virgin olive oil
- 2 tablespoons coarsely ground black pepper
- Kosher salt
- 2 lemons, cut into wedges
- {I used 2 chicken breasts, and 4 whole legs – you could certainly use breasts only, or the whole chickens, or any combination you please}
GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE
By polloazul
Plunge lobsters headfirst into a 12-quart pot (see cooks’ note, below) of boiling salted water (see Tips)
- 4 (1 1/4- to 1 1/2-lb) live lobsters
- 2 lb small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)
- 3 tablespoons red-wine vinegar
- 5 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1/2 teaspoon dried hot red-pepper flakes, or to taste
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2/3 cup extra-virgin olive oil
- 1/2 cup chopped fresh basil
- 1/2 lb baby arugula (about 10 cups loosely packed)
- ACCOMPANIMENT: lemon wedges
Watermelon and Tequila Mojito
By polloazul
In a glass, muddle the mint, lime wedges and sugar (I use a wooden spoon)
- 10 mint leaves
- 1/2 of a lime, cut into three wedges
- 2- 3 teaspoons sugar, depending on how sweet you like your drink
- 3 Tablespoons white or silver tequila
- ice cubes
- 1/2 about 1/2 cup seedless watermelon, blended until liquidized and smooth
- splash of lemon-lime soda or sparkling water
- mint sprig and a slice of lime for garnish (optional)
Super Herb Butter
By polloazul
Place butter in a small bowl
- 1/2 cup (1 stick) unsalted butter, softened slightly (you can use salted butter, just leave the extra salt out)
- 1/2 to 3/4 teaspoon sea salt (depending on how salty you like things)
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons coarsely chopped fresh thyme,
- 2 teaspoons coarsely chopped fresh sage
- 2 teaspoons lemon zest
- 3 tablespoons chopped chives
French Onion Soup Stuffed Mushrooms
By polloazul
In a medium skillet, melt 1 tablespoon butter over medium heat
- 2 * 2 Tablespoons Butter
- 2 * 2 whole Large Onions, Halved And Sliced Thin
- * ¼ cups Beef Broth
- 7 * 7 dashes Worcestershire Sauce
- * Splash Of Red Or White Wine
- * ½ cups Grated Gruyere Cheese (can Use Swiss)
- * Kosher Salt
- 24 * 24 whole White Or Crimini Mushrooms, Washed And Stems Removed
- * Minced Parsley
Bacon-Wrapped Potato Bites
By polloazul
Preheat the oven to 400 degrees
- 1 pound small or medium red potatoes
- 1 1/2 teaspoons chopped, fresh rosemary
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- freshly ground pepper
- 12 ounces-to-1 pound thick-cut bacon
- 1 cup (8 ounces) sour cream
- 1 teaspoon hot sauce
- salt and pepper
Stuffed Grape Tomatoes
By polloazul
To prepare the tomatoes … cut a small circle around the stem part of the tomato and remove
- 36 grape tomatoes, hollowed out
- 1 cup goat cheese crumbled
- 1/8 cup proscuitto fine diced
- 1 teaspoon fresh dill chopped
- 1/8 cup black olives chopped
- 1/8 cup spinach (frozen, thawed and drained and chopped fine)
Marinated Mushrooms
By polloazul
1. Heat oil in a 12" skillet over medium-high heat
- 1 ⁄2 cup extra-virgin olive oil
- 1 lb. cremini or button mushrooms, stemmed
- 1 ⁄2 cup dry white wine
- 1 ⁄4 cup thinly sliced fresh fennel stalk (with some chopped fronds)
- 2 tbsp. fresh lemon juice
- 1 ⁄2 tsp. fresh thyme leaves
- 2 cloves garlic, roughly chopped
- Kosher salt and freshly ground black pepper, to taste