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Recipes
Birria
By polloazul
Combine all of the ingredients except the kale, avocado and diced tomato in a large crock pot
- 4 pounds goat leg, with bone
- 2 cups chicken stock, preferably homemade
- 1 large tomato, seeded and chopped
- 1 large onion, chopped
- 1 large poblano pepper, chopped
- 1 large bell pepper, chopped
- 2 medium jalapeno peppers seeded and minced
- 6 cups kale, stems removed and torn into pieces
- 1 tablespoon ancho chili powder
- 1 1/2 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large avocado, sliced
- 1 medium tomato, diced
Pork barbecue skewers
By polloazul
Marinating the pork Thinly slice the pork into 1/2-inch-thick, 1-inch by 4-inch pieces
- 1 lb pork butt
- 4 cloves garlic, finely chopped
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple juice
- 1/4 cup banana ketchup
- 1 lime
- 8 -inch bamboo skewers
Maria Callas' oysters
By polloazul
from La Divina in Cucina
- 24 oysters
- 2 lemons
- 1 bundle of parsley leaves
- 1 egg yolk
- 1 Tbsp flour
- olive oil
- salt ground black pepper
Rabbit Braised in Red Wine
By polloazul
1. Heat oven to 350°. In a bowl, whisk together wine, vinegar, and sugar; set red wine mixture aside
- 1 750-ml bottle of red wine
- 1 ⁄4 cup red wine vinegar
- 2 1⁄4 tbsp. sugar
- 1 2–3-lb. rabbit, cut into 8 pieces (see Easy Pieces)
- Kosher salt and freshly ground black pepper
- to taste
- 1 ⁄4 cup flour
- 1 ⁄4 cup extra-virgin olive oil
- 16 garlic cloves, crushed
- 16 sage leaves
- 6 rosemary sprigs
Jalapeño Poppers
By polloazul
1. Arrange an oven rack 4″ from broiler and heat broiler to high
- 2 tbsp. canola oil, plus more for frying
- 18 jalapeños
- 1 1/2 cups (4 oz.) shredded cheddar
- 1/2 cup (2 oz.) shredded Monterey Jack
- 1/2 cup (1 oz.) finely grated Parmesan
- 1/4 cup heavy cream
- 1 tsp. Dijon mustard
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 1/4 tsp. paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 cup flour
- 2 eggs, lightly beaten
- 1 cup plain bread crumbs
Grasshopper brownie bars
By polloazul
To make the brownie base: Preheat the oven to 325 degrees F
- For the brownie base:
- 3/4 cups flour
- 1/2 teaspoon salt
- 1 tablespoon dark unsweetened cocoa powder (like Valrhona)
- 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped
- 1/2 cup (1 stick) butter, cut into 1 inch cubes
- 3/4 cups sugar
- 1/4 cup firmly packed light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoons vanilla extract
- For the buttercream:
- 3/4 cups sugar
- 2 tablespoons flour
- 3/4 cup milk
- 2 tablespoons heavy cream
- 1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes
- 3 tablespoons creme de menthe
- 1 teaspoon peppermint extract
- For the chocolate glaze:
- 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
- 1 teaspoon light corn syrup
- 1/2 cup (1 stick) unsalted butter, softened, cut into cubes
Sichuan Wontons
By polloazul
1. In a large bowl, combine the pork, sesame oil, salt, and pepper and mix until everything is well-incorporated
- Sauce:
- 1/2 ½ pound ground pork
- 2 teaspoons sesame oil
- 1/2 ½ teaspoon salt
- 1/4 ¼ teaspoon black pepper
- 2 scallions, thinly sliced
- 1 egg, beaten
- 1/2 ½ package wonton skins
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce
- 1/2 ½ tablespoon sugar
- 1 tablespoon chili oil
- 2 teaspoons Chinese black vinegar or good-quality balsamic vinegar
- 1/4 ¼ teaspoon ground Sichuan pepper
Braised Fennel
By polloazul
In a pot with a tight fitting lit, big enough to hold the fennel in a single layer, heat the olive oil over medium ...
- 1/4 cup extra virgin olive oil plus additional for garnish
- 2 medium fennel bulbs, trimmed and halved lengthwise, fronds reserved for garnish
- 4 cloves garlic, thinly sliced
- 1/2 white onion, thinly sliced
- 1 1/2 cups sliced carrots (1/4″ thick coins)
- Crushed red pepper
- Freshly ground black pepper
- 1/2 teaspoon Kosher salt
- Zest and juice of 1 mandarin orange
- 1/4 cup dry vermouth
- Flaky sea salt (Maldon!)
- Optional: fennel pollen
Buttercream
By polloazul
Swiss meringue purists may get a little stressed to see me using a little less sugar in this recipe, but I’ve don...
- 10 oz egg whites (it’s okay to go a little over)
- 10 oz sugar
- 1/2 tsp salt
- the scrapings from 1 vanilla bean
- 2 pounds unsalted butter, cut into 2” chunks, room temperature
Parmesan and Herb Cheese Straws
By polloazul
Place a rack in the center of the oven and preheat oven to 375 degrees F
- 1 large egg, beaten
- few dashes of hot sauce
- 1 sheet frozen puff pastry, thawed but still cold.
- 1/3 cup parmesan cheese
- 2 tablespoons chopped shallots
- 1 tablespoon minced fresh thyme
- coarse ground black pepper
- coarse sea salt