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Recipes
Pickled Red Onions
By polloazul
1. Place the onions in a sauce pan
- 1 red onion, cut into 1/8 inch rings
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 garlic cloves, peeled and cut in half
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon fresh black pepper
- 1/3 cup cider vinegar
Fennel and Herb Phyllo Pastries (Hortopita)
By polloazul
1. Heat 2 tbsp. oil in a 12" nonstick skillet over high heat
- INGREDIENTS
- 4 tbsp. extra-virgin olive oil
- 1 bunch Swiss chard (about 1 3⁄4 lbs.), stemmed and chopped
- 1/2 small white onion, minced
- 1/2 small bulb fennel (with stalks and fronds), minced
- 3 oz. feta, crumbled
- 1 tbsp. minced flat-leaf parsley
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-oz.) package frozen phyllo dough, thawed
- 6 tbsp. unsalted butter, melted
Roasted Garlic Soup
By polloazul
1 In a small pot, heat olive oil over medium-low and add garlic
- 1/2 cup olive oil
- 1 head garlic, peeled, chopped
- 5 cups chicken broth
- 4 slices firm bread
- 1 avocado, 1/2 in. cubes
- 3 ounces queso fresco, 1/2 in. cubes
- 1 large tomato, 1/2 in. cubes
- 2 eggs, lightly beaten
- 4 canned chipotle chiles in adobo, seeded and thinly sliced
Watermelon steak
By polloazul
Preheat oven at 350 degrees
- 4 watermelon steaks ( rectangular peices about 3 x 4 x 1.5 inches)
- 1/2 cup cream sherry
- 4 tbs unsalted butter
- Salt and pepper to taste
- Vegatable oil for brushing
- feta or cotija cheese
- 1/4 cup balsamic vinegar
- 6 mint leaves, chiffonade
Spicy Thai Basil Shrimp
By polloazul
In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons Southeast Asian fish sauce
- 2 teaspoons light brown sugar
- 3 tablespoons peanut oil
- 3 cloves garlic, chopped
- 1 tablespoon grated, peeled, fresh ginger
- 1 red chili, thinly sliced into rounds(or use red pepper flakes)
- 1 pound large shrimp, peeled and deveined
- 1/2 medium onion, cut in thin slices
- Vegetables I used: Red pepper, baby bok choy, green beans, zucchini, and mushrooms
- Other options: broccoli, snap peas, yellow squash, carrots....
- 3/4 cup torn fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
- Serve with: brown rice or brown rice noodles
Thai Grapefruit (Pomelo) Salad
By polloazul
Set a pot of water to boil on the stove
- DRESSING:
- 1 pomelo OR 2 pink grapefruit
- 12-16 medium shrimp, peeled
- 1 small to medium cucumber, diced
- 1 red pepper, diced
- 1/4 cup finely chopped shallots OR purple onion
- 1/4 cup fresh basil OR mint, chopped if leaves are large
- 1/4 cup chopped fresh coriander leaves
- 1/4 cup dry-roasted unsalted cashews OR peanuts
- 2 Tbsp. shredded unsweetened coconut (baking type)
- optional: 1 red chili, minced
- optional: handful of salad greens for serving
- 1/3 cup fresh-squeezed lime juice
- 3 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 2 to 2.5 Tbsp. brown sugar, to taste
- 1-2 tsp. Thai chili sauce, OR 1/3 to 1/2 tsp. chili flakes
THAI GRILLED CHICKEN WITH COCONUT MILK MARINADE
By polloazul
1. Remove the lower 2 inches of the lemongrass and the leaves, and chop the stems coarsely
- 6 chicken breasts, boneless and skinless
- MARINADE
- 2 lemongrass stalks, roots trimmed
- 1.5 inch ginger, peeled and sliced
- 6 garlic cloves, coarsely chopped
- 4 shallots, coarsely chopped
- 1/2 cup (20 g) cilantro roots, chopped (or stems and leaves)
- 1 tablespoon palm sugar
- 1/2 cup (120 ml) coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons light soy sauce
- GARNISH
- lime wedges
- fresh red chiles
- cilantro sprigs
Poireaux Vinaigrette (Marinated Leeks with Herbs)
By polloazul
1. Starting about 1" above root end, slice leeks lengthwise, but not all the way through
- 8 medium leeks, trimmed of tough green parts
- Kosher salt, to taste
- 5 tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- Freshly ground white pepper, to taste
- 7 tbsp. peanut oil
- 8 sprigs parsley
- 1 hard-boiled egg, chopped
Coctel De Camarones (Colombian-style Shrimp Ceviche Cocktail)
By polloazul
Place shrimp in a small bowl
- 1 pound peeled small shrimp (see note above)
- 3 tablespoons juice from about 4 limes
- Kosher salt
- 3 tablespoons mayonnaise
- 2 teaspoons extra-virgin olive oil (see note above)
- 2 tablespoons ketchup
- 1/4 cup finely minced onion
- Hot sauce (such as Tabasco) to taste
- 1 tablespoon minced fresh parsley leaves (optional)
- Freshly ground black pepper
- Saltine crackers for serving
FENNEL AND CARROT SLAW WITH OLIVE DRESSING
By polloazul
Chop enough fennel fronds to measure 3 tablespoons and reserve
- 2 medium fennel bulbs with fronds
- 5 carrots, coarsely grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 cup Spanish green olives, pitted and finely chopped
- 1/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste
- 6 sun-dried tomatoes packed in oil, drained and very thinly sliced
- 2 tablespoons chopped flat-leaf parsley