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Recipes
New Year’s Eve Beef Tenderloin with Herb-Pepper Crust and Horseradish Cream
By polloazul
1. In a small bowl or measuring cup, combine the peppercorns, rosemary, and thyme
- 3 tablespoons cracked black peppercorns
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme leaves
- 11/2 cups low fat sour cream
- 4 tablespoons Dijon mustard, divided
- 3 tablespoons prepared white horseradish
- 1/2 teaspoon white wine vinegar, or to taste
- 1/4 teaspoon salt
- 1 (31/2-pound) beef tenderloin, trimmed and tied
- 2 teaspoons extra virgin olive oil, divided
- Kosher salt to taste
Pickled Carrots with Dill and Serrano
By polloazul
Slice each carrot in half widthwise then in half again lengthwise
- 5 medium carrots, peeled
- 1 cup water
- 1 cup apple cider vinegar
- 1/4 cup white sugar
- 2 garlic cloves, smashed and peeled
- 1 teaspoon dill seeds
- 1 teaspoon fennel seeds
- 1 1/2 tablespoons kosher salt
- 1 serrano chile, sliced
- 1 teaspoon fresh dill, chopped
SAUMON POCHÉ, GELÉE JAPONAISE (COLD POACHED SALMON WITH DASHI-PONZU GELÉE)
By polloazul
When delicate cold poached salmon gets topped with a gelée made from dashi—a staple Japanese broth—and citrusy...
- 7 cups cold water
- 1 oz kombu (dried kelp)
- 20 grams (2/3 oz) katsuo bushi (dried bonito flakes; about 11/2 cups)
- 7 tablespoons bottled ponzu sauce
- 1 tablespoon agar flakes (preferably Eden brand; see cooks note, below)
- 4 (6-oz) pieces center-cut salmon fillet with skin
LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP
By polloazul
Bring broth and water to a simmer in a medium saucepan
- 3 cups reduced-sodium chicken broth
- 2 cups water
- 3/4 lb asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter, divided
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 3/4 lb medium shrimp, peeled and deveined
- 1 tablespoon grated lemon zest
- 1/4 cup grated parmesan
- 2 tablespoons chopped flat-leaf parsley
Seasoned Mashed Potatoes
By polloazul
1. Place potatoes in a large pot of salted water and cook over medium-high heat until tender, about 20 minutes
- 2 1/2 lbs. russet potatoes, peeled and quartered
- Salt
- 1 egg, lightly beaten
- 3/4 cup Mexican crema, a cultured heavy cream (or sour cream)
- 2-3 tsp. American yellow mustard
- 2 medium carrots, peeled and cut in pea-size dice
- 1 cup shelled fresh peas
- 4 tbsp. butter
- 1 medium white onion, peeled and finely chopped
- 1/4 cup chopped fresh parsley
- 1/2 cup pickled pearl onions, drained
- 1/2 cup chopped pitted green olives
- 1/4 cup chopped pickled jalapeños
- Freshly ground black pepper
Gluten Free Coconut Shrimp with Spicy Mango Sauce
By polloazul
Preheat oven to 425 degrees
- 3 large egg whites
- 1 teaspoon kosher or fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pound large shrimp, peeled and deveined with tails left on
- 1 1/2 cups Panko Style Bread Crumbs, use divided
- 1 cup flaked coconut
- Gluten-free non-stick cooking spray
- 1 1/2 cups mango chunks (I used a 16 ounce package of frozen mango chunks, thawed)
- 1 teaspoon (more or less depending on spicy you like your food) Sriracha sauce
- Juice of 1 lime
Mexican Seafood Cocktail
By polloazul
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gentl...
- 1 1/2 * 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
- 1/4 * 1/4 cup ketchup
- 1/4 * 1/4 cup fresh lime juice
- 1 * 1 teaspoon hot sauce such as Tabasco
- 1 * 1 teaspoon salt, or to taste
- 1/2 * 1/2 cup finely chopped white onion
- 1/4 * 1/4 cup chopped fresh cilantro
- 1 * 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
- 1/2 * 1/2 lb fresh lump crabmeat (1 cup), picked over
- 1/4 * 1/4 lb cooked baby shrimp
- * Accompaniment: oyster crackers or saltines (optional)
PAUL BERTOLLI'S CAULIFLOWER SOUP
By polloazul
1. Warm the olive oil in a heavy-bottomed pan
- 3 tablespoons olive oil
- 1 medium onion (6 ounces), sliced thin
- 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
- Salt, to taste
- 5 1/2 cups water, divided
- Extra virgin olive oil, to taste
- Freshly ground black pepper, to taste
Champagne Truffles
By polloazul
In the bowl of an electric mixture, beat the cream cheese until smooth and fluffy
- 1 (8 oz) package cream cheese, softened
- 3 cups powdered sugar
- 4 Tbsp champagne
- 12 oz semi sweet Baker’s chocolate
- 1 lb vanilla almond bark
Fondi di Carciofi (Bacon-Wrapped Artichokes)
By polloazul
Pour oil to a depth of 2″ in a 6-qt
- Canola oil, for frying
- 2 14-oz. jars artichoke hearts
- 8 slices bacon, halved crosswise
- 1/3 cup freshly grated Parmesan
- 1 tbsp. ground black pepper