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Recipes
Gelato al limone
By polloazul
translated from La Cucina di Federica (no adaptations were necessary)
- juice of 3 lemons (~1/2 cup (120 gr/ml)) including the zest of 1 lemon
- ~3/4 cup (150 gr/ml) granulated sugar
- ~1 cup (200 gr/ml) milk
- 1 + cup (250 gr/ml) heavy cream
PAN-SEARED STEAKS WITH BOURBON-SHALLOT SAUCE
By polloazul
Pat steaks dry and sprinkle all over with salt and pepper
- 4 (1-inch-thick) boneless rib-eye steaks (8 to 10 oz each)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon vegetable oil
- 1/2 cup finely chopped shallots (2 large)
- 1/2 cup bourbon
- 1 cup reduced-sodium beef broth (8 fl oz)
- 1 teaspoon finely chopped fresh sage
- 2 teaspoons Dijon mustard
- 2 tablespoons unsalted butter
Tilapia en "bagna cauda"
By polloazul
Precaliente el horno a 200oF Ccine la mantequilla y el aceite hasta que se deshaga
- 3 tbs mantequilla
- 2 tbs aceite de oliva + 2 tsp
- 4 filetes de anchoa picados
- 1-1/2 tsp ajo picado
- 2 tbs jugo de naranja
- 2 tbs albahaca finamente picada
- 1 tsp zumo de lima
- 1 tsp zumo de naranja
- 6 filetes de Tilapia
Poached Egg on Grilled Avocado
By polloazul
Add the bacon to a small sauté pan over medium heat
- 1 strip applewood smoked bacon
- 1-1/8 teaspoon olive oil, divided
- 1/2 cup thinly sliced onion
- 1 large ripe but firm avocado
- 3 tablespoons plus 1 teaspoon Blue Cheese
- Sea salt and freshly ground black pepper to taste
- 2 eggs
- 1/4 cup balsamic vinegar
- 1 teaspoon finely chopped scallions for garnish
Roasted aioli potatoes
By polloazul
1. Preheat oven to 375 F. 2
- 2 lbs potatoes
- 1/4 cup olive oil
- 2 Tbsp mayonnaise
- 2 Tbsp garlic, minced
- 2 Tbsp parsley, chopped
- 1 Tbsp basil, chopped
- Kosher salt & pepper to taste
- Grated parmesan and chopped parsley to garnish (optional)
Muhammara-Style Shakshouka
By polloazul
1. Combine the roasted red peppers, walnuts, onion, and garlic in a food processor and process until the combined
- 3 red bell peppers, roasted, skinned, and seeded
- 2 oz walnuts
- 4 cloves garlic
- 1 large onion
- 3 tbsp pomegranate molasses
- 28 oz canned diced tomatoes
- 1 tbsp lemon juice
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp smoked paprika
- pinch red pepper flakes
- 6 eggs
- 1/4 cup parsley
- 3 oz feta
- salt and pepper, to taste
Arroz con fideos (Rice and fried noodles)
By polloazul
1. In a aluminum cast pot (medium size, about 10" in diam), heat 3 tablespoons of oil, over medium heat
- 4 cups of rice
- 1/2 cup of angel hair noodles
- 1 cube of chicken bouillon (or vegetable bouillon if you prefer)
- 6 cups of boiling water
- 5 tablespoons of oil
- 1 teaspoon ofsa
Beefy Nachos
By polloazul
Recipe Courtesy of Emeril Lagasse
- 6 flour tortillas, cut into eighths
- 6 corn tortillas, cut into eighths
- Oil for frying
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup minced onions
- Salt and cayenne
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 tablespoon minced garlic
- 1 cup veal stock
- 1/4 pound grated Cheddar cheese (about 1 cup)
- 1/4 pound grated Jalapeno Monterey Jack cheese (about 1 cup)
- 1 cup shredded lettuce
- 1 cup peeled, seeded and chopped Roma tomatoes
- 1/2 cup sour cream
- 1/4 cup pickled jalapenos
- 1 tablespoon chopped cilantro
Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto
By polloazul
In a bowl, toss the pork with the salt
- 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
- 2 teaspoons kosher salt
- 1/3 cup dried currants or raisins
- 1/2 cup pine nuts
- 1/3 cup plus 1 tablespoon extra virgin olive oil
- 1/4 cup garlic cloves, minced
- 2 ounces arugula, a handful for each serving
Grandmother's Baccala Salad
By polloazul
Soak the salt cod. For this recipe you want it to retain a fairly strong flavor
- 1 pound boneless salt cod
- 6 to 8 cloves garlic, thinly sliced lengthwise
- 1 small onion, thinly sliced (1 cup)
- 1/2 bunch coarsely chopped Italian parsley leaves
- 4 bay leaves
- 1 1/2 cups fruity green olive oil
- Freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- Juice of 2 lemons