Polloazul's profile page
Recipes
Grilled Lobster with Garlic-Parsley Butter
By polloazul
1. Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside
- 8 tbsp. unsalted butter, softened
- 2 tbsp. finely chopped parsley
- 1 1/2 tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1 live lobster (about 1 to 1 1/2 lb.)
- 1/4 olive oil
Asopao
By polloazul
Remoje el arroz en abundante agua por 1 hora
- Sofrito:
- 1 tbs aceite vegetal
- 2 oz jamón de cocinar
- 1 oz tocino
- 1 cebolla
- 2 dientes de ajo
- 1 pimiento verde
- 3 ajíes dulces
- 3 hojas de culantro
- 3 ramitas de culantrillo
- 1/2 ts orégano seco
- 2 tbs aceite vegetal con achiote
- Asopao:
- 1 c. arroz
- l tomate
- 2 tbs aceite vegetal
- 1 1/2 ts alcaparras
- 1/2 c. salsa de tomate
- 6 aceitunas rellenas con pimientos morrones
- 2 oz pimientos morrones
- l lb proteina
- 1 1/2 ts sal
- 4 c. agua
GRILLED MUSHROOM SALAD WITH ARUGULA
By polloazul
Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl
- 1/2 cup Champagne vinegar
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup finely chopped shallots (4 small)
- 1 cup extra-virgin olive oil
- 1/2 lb whole fresh portabella mushrooms, stems discarded
- 1/2 lb shiitake mushrooms, stems discarded
- 1/2 lb fresh cremini mushrooms, trimmed
- 3/4 lb fresh chanterelle mushrooms, trimmed
- 1/2 lb baby arugula, or regular arugula torn into bite-size pieces (16 cups)
- 2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
- SPECIAL EQUIPMENT: a well-seasoned large (2-burner) ridged grill pan
Super Bowl Chili
By polloazul
In a heavy-bottomed stock pot heat 2 tablespoons olive oil
- 4 tablespoons olive oil, divided
- 1 lb ground beef
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots; diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 28 ounce can diced tomatoes
- 1 14 ounce can tomato sauce
- 2 tablespoons chili powder, divided
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- kosher salt
- freshly-cracked black pepper
- 1/2 cup fresh cilantro; minced
- 1 16-ounce can red kidney beans
- 2 cups frozen corn kernels, defrosted
- To serve
- Aged sharp Wisconsin cheddar cheese, shredded
- 1 pound fusilli pasta
Baked Feta with Tomatoes and Olives
By polloazul
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grind...
- 1 cup cherry tomatoes, halved
- 1/3 cup chopped, pitted Kalmata olives
- 1 clove garlic, minced
- 1/4 cup thinly sliced red onion (oops, I forgot this)
- 2 tablespoons finely-chopped fresh flat-leaf parsley, divided
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- Freshly ground black pepper
- 1 8- to 10-ounce block feta
- Crackers, flatbread*, pita chips, or crostini, for dipping
Salsa de tomate con hongos
By polloazul
Pasta sugerida: Conchiglie, penne, ziti, tonnarelli o pappardalle
- 2 tbs cebolla finamente picada o shallots
- 2-1/2 tbs mantequilla
- 1 tbs aceite vegetal
- 2 tbs pancetta o prosciutto cortado en tiras de 1/4in
- 1-1/2 tazas de tomate
- 1 oz. de hongos porcini reconstituidos
- El agua de los hongos
- Sal y pimineta
- 1 lb de pasta
- Parmigiano-reggiano rallado fresco
Abbey's Infamous Cheesecake
By polloazul
Helen's Kitchen Notes: For the cheesecakes baked in individual dessert rings, I lined them with parchment paper and...
- crust:
- 2 cups / 180 g graham cracker crumbs
- 1 stick / 4 oz butter, melted
- 2 tbsp. / 24 g sugar
- 1 tsp. vanilla extract
- cheesecake:
- 3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
- 1 cup / 210 g sugar
- 3 large eggs
- 1 cup / 8 oz heavy cream
- 1 tbsp. lemon juice
- 1 tbsp. vanilla extract (or the innards of a vanilla bean)
- 1 tbsp liqueur, optional, but choose what will work well with your cheesecake
Mango Slaw with Cashews and Mint
By polloazul
Toss mangoes, cabbage, pepper and onion in a large bowl
- 2 mangoes, peeled, pitted and julienned
- 1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
- 1 red pepper, julienned
- 1/2 red onion, thinly sliced
- 6 tablespoons of fresh lime juice, from about two limes
- 1/4 cup rice vinegar
- 2 tablespoons oil of your choice
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
- 1/4 cup thinly sliced fresh mint leaves
- 1/4 cup toasted cashews, coarsely chopped
Feta Dip with Watermelon Radishes
By polloazul
Heat oil in a small skillet over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons pine nuts
- 1 1/2 cups crumbled feta (about 7 oz.)
- 1/4 cup whole milk
- 1/4 cup sour cream
- 3 tablespoons chopped fresh dill
- 2 garlic cloves, minced
- 1/2 teaspoon freshly grated lemon zest
- Thinly sliced watermelon radishes
FILET MIGNON WITH STROGANOV SAUCE
By polloazul
We couldn’t improve much on traditional beef Stroganov, but we did decide to trade up: The usual small tenderloin...
- 6 oz dried egg noodles
- 1 medium onion, halved lengthwise
- 2 tablespoons vegetable oil
- 4 (1 1/4-inch-thick) beef tenderloin steaks (filets mignons)
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 2 garlic cloves, thinly sliced
- 1/2 lb sliced white mushrooms
- 1/4 cup brandy
- 3/4 cup reduced-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 3/4 cup sour cream