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Recipes
CHEESY CORN CHOWDER
By polloazul
Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes
- 6 bacon slices, finely chopped
- 1 large sweet onion, finely chopped
- 3 large carrots, cut into 1/4-inch dice
- 3 celery ribs, cut into 1/4-inch dice
- 1 red bell pepper, cut into 1/4-inch dice
- 3/4 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
- 3/4 pound sweet potato, peeled and cut into 1/4-inch dice
- 4 cups reduced-sodium chicken broth
- 4 cups water
- 3 cups fresh corn kernels (cut from about 4 ears) or 1 1/2 pounds (24 ounces) frozen corn kernels (not thawed)
- 2 cups heavy cream
- 8 ounces extra-sharp Cheddar, coarsely grated (3 cups)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup finely chopped fresh basil or parsley
- Finely chopped fresh chives or scallions (optional)
- Paprika (optional)
CHICKPEA, TOMATO AND EGGPLANT TARTS
By polloazul
MAKE FILLING: Peel eggplant and cut into 1/2-inch cubes
- 1 (1-lb) eggplant
- 1 3/4 teaspoons salt
- 1/2 cup extra-virgin olive oil
- 1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
- 1 Turkish or 1/2 California bay leaf
- 3 garlic cloves, minced
- 1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
- 1/2 teaspoon paprika (not hot)
- 1/8 teaspoon ground cumin
- 1 (15- to 19-oz) can chickpeas, rinsed and drained
- 1 teaspoon sugar
- 1 1/2 teaspoons black pepper
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
- GARNISH: fresh flat-leaf parsley leaves, torn into pieces
Chipotle-Glazed Apples
By polloazul
This recipe originally accompanied Roast Pork with Port Jus and Chipotle-Glazed Apples
- 1/2 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 4 medium Red Delicious apples, peeled, cored, sliced
- 4 tablespoons vegetable oil
- 4 teaspoons minced canned chipotle chilies
Pineapple and mango carpaccio with lime and mint sugar
By polloazul
Start the sugar well ahead of time to allow it to dry properly
- Small bunch of mint
- Zest and juice of 1 lime
- 1 chilli (optional)
- 1 cup sugar
- 1 pineapple
- 2 mangoes
- coconut sorbet or vanilla ice cream to serve
HONEY-GLAZED FIVE-SPICE BABY BACK RIBS
By polloazul
The spice rub—12 to 24 hours in advance: A day before (or early the morning before) you plan to serve the ribs, c...
- THE SPICE RUB:
- 2 tablespoons five-spice powder (see “Five-Spice Powder,” below)
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons brown sugar (light or dark)
- 1 slab baby back ribs (1 3/4 to 2 pounds)
- THE BRAISE:
- 1 cup lager beer
- 1 tablespoon molasses (dark or light)
- THE GLAZE:
- 3 tablespoons honey
- 1 tablespoon ketchup
- 1/2 teaspoon Asian fish sauce (soy sauce may be substituted)
Greek Fried Cheese
By polloazul
1. Pour oil into a 12" cast-iron skillet to a depth of 1⁄8"; heat over medium-high heat until very hot but not sm...
- Olive oil, for frying
- 10 oz. halloúmi, kefalotyri, or Pecorino Romano cheese, cut into 3⁄4" cubes
- 2 tbsp. brine-packed capers, soaked for 5 minutes and drained
- 2 tbsp. fresh lemon juice
- 2 tsp. roughly chopped fresh oregano
Ginger Carrot Soup
By polloazul
In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the swee...
- tablespoons olive oil
- 1 cup chopped sweet onion
- 1/2 teaspoon salt, plus more for seasoning
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 pounds carrots, peeled and chopped into even pieces
- 1 medium russet potato, peeled and chopped
- 4 cups chicken stock or vegetable stock for vegetarian version
- 1/4 cup pine nuts
- 1 1/3 cups plain yogurt
- 1 teaspoon honey
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon freshly cracked black pepper, plus more for seasoning
Shellfish Watermelon Ceviche
By polloazul
Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes
- 1 navel orange
- 1/2 cup plus 2 tablespoons fresh orange juice
- 1/4 cup fresh lime juice
- 1/2 cup diced (1/4 inch) seeded watermelon
- 1/2 teaspoon finely grated peeled fresh ginger
- 1 1/2 tablespoons finely diced red onion
- 2 to 3 teaspoons finely chopped fresh jalapeño chile
- 1/2 teaspoon salt
- 1/4 lb sea scallops, cut into 1/2-inch pieces
- 1/4 lb large shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2-inch pieces
- 1/4 lb cooked lobster meat, cut into 1/2-inch pieces
- 1 1/2 tablespoons chopped fresh mint
- 4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)
Butter and Sage Sauce
By polloazul
While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("no...
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
Avocado and Salmon Crostini with Vanilla Salt
By polloazul
For the vanilla salt: Place salt and vanilla bean in airtight container for at least a week
- Vanilla Salt:
- 1 baguette, sliced
- olive oil
- vanilla salt*
- freshly ground black pepper
- 1 ripe avocado, pitted
- 3 tablespoons grapefruit juice
- 1/2 teaspoon grapefruit zest
- 1/4 teaspoon vanilla salt
- dash black pepper
- handful of radishes, sliced thinly
- 6 ounces smoked salmon
- 1/4 cup chopped chives
- 1 vanilla bean, split in half
- 1 cup kosher salt