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Recipes
Jamie Oliver's lamb tartare
By polloazul
Chop lamb finely; set aside in medium bowl
- 12 oz (300 g) lamb loin, boned and trimmed
- 2 small red chili peppers
- 8 cornichons or mild baby dills (about 75 g)
- 1 cup fresh mint leaves + more for garnish
- 1 tsp dijon mustard
- 1/4 of an orange
- 1 lemon, cut in half
- Salt + pepper to taste
- 3 tbsp olive oil
- 12 1/2 -inch slices ciabatta bread
- 2 bunches watercress
Chocolate Kumquat Spring Rolls
By polloazul
Epicurious | February 2008 by Pichet Ong and Genevieve Ko The Sweet Spot: Asian-Inspired Desserts
- 5 kumquats, cut into 1/4-inch slices and seeded, juices reserved
- 1/2 cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream
- 1/8 teaspoon of salt
- 8 1/4 ounces (233 grams) bittersweet chocolate, finely chopped
- 1 large egg yolk
- 1 tablespoon Grand Marnier
- 1 tablespoon unsalted butter, softened
- Thirty-six 5-inch square spring roll wrappers
- 1 large egg, lightly beaten
- Canola, vegetable, or other neutral oil for deep-frying
Seared sesame salmon rolls
By polloazul
Slice the salmon into equal pieces about the size and shape of your index finger and set the fish aside while you p...
- 500 grams salmon fillet
- rice paper sheets
- warm water
- 4 tablespoons sesame seeds
- olive oil
- 1/2 cup mayonnaise
- 1/2 teaspoon wasabi paste (or to taste)
- juice of half a lemon
- tablespoon pickled ginger
- sea slat flakes
Momofuku Fish Sauce Vinaigrette
By polloazul
rom Momofuku, used on Fried Cauliflower and Roasted Brussels Sprouts Everything can be adjusted to taste
- 1/2 cup fish sauce
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- juice of 1 lime
- 1/4 cup sugar
- 1 garlic clove, minced
- 1 to 3 bird’s eye chilies, thinly sliced
Roasted Prosciutto Wrapped Asparagus Bundles
By polloazul
Preheat oven to 400°. Lightly spritz asparagus spears with extra virgin oil
- 1 1/4 lb thin asparagus spears, tough ends trimmed
- extra virgin olive oil spray (I used my misto, lets assume 1/4 tsp)
- fresh cracked pepper to taste
- 4 slices (2 oz) thin sliced prosciutto
Tropical verrines
By polloazul
adapted from Verrines et Petits-Gateaux
- Coconut Cream:
- 2 cups milk
- 10 tablespoons sugar
- 6 large egg yolks
- 4 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 8 1/2 ounces coconut milk
- 8 1/2 ounces whipped cream
- Mango Jelly:
- 10 1/2 ounces mango puree
- 2 ounces sugar
- 6 grams (1 packet) powdered gelatin
Apple-Cranberry Pie
By polloazul
The recipe that follows has been somewhat adapted over time
- Filling:
- Zest of 1 orange
- Juice of 1 orange, or substitute splash of brandy or dark rum
- 2 to 3 peeled, sliced apples (I used Granny Smith)
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh or frozen cranberries, left whole
- 1/2 cup dried cranberries
- 1/2 teaspoon cinnamon
- Topping:
- 1/4 cup melted butter (1/2 stick)
- 1/2 cup sugar
- 1/4 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- Store-bought pie crust
LINGUINE WITH MUSSELS AND FRESH HERBS
By polloazul
Cook your mussels in one pot with garlic, fennel seeds, and white wine while your linguine cooks in another pot
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 large garlic cloves, sliced
- 1 teaspoon fennel seeds
- 1/4 teaspoon hot red pepper flakes
- 1 cup dry white wine
- 2 lb cultivated mussels, scrubbed
- 1 lb thin linguine
- 1/2 cup grated Parmigiano-Reggiano
- 1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano
Crepas de Cajeta
By polloazul
1. Place the unopened can of sweetened condensed milk in a 2-qt
- 1 (14-oz.) can sweetened condensed milk
- 1 cup flour
- 1 cup milk
- 2 tbsp. unsalted butter, melted
- 2 tsp. sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. kosher salt
- &frac18 tsp. ground cinnamon
- &frac18 tsp. ground cloves
- 1 egg, plus 2 yolks
- 1 cup coarsely chopped pecans, plus more for garnish
- Confectioners’ sugar, for garnish
- Fresh raspberries, for garnish
Garlicky Chili Hot Sauce
By polloazul
1. Rinse, clean and remove stems of the chiles
- 1 c chopped Chili Peppers (about 100 grams)
- 3 T Vegetable Oil
- 2 heads of of Garlic (crushed or minced)
- 3 Shallots, medium size (minced)
- 2 – 8 oz. (or 1- 15 oz.) can of Tomato Sauce
- 4 T Rice Vinegar
- 3 T Sugar
- 1 T Fish Sauce