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Recipes
SEAFOOD EMPANADITAS
By polloazul
MAKE DOUGH: Stir salt into hot water until dissolved
- FOR PASTRY AND FRYING:
- 1 teaspoon salt
- 3/4 cup hot water
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/4 cup lard at room temperature
- 1/4 cup unsalted butter at room temperature
- 2 tablespoons unsalted butter at room temperature
- 3 About 3 cups vegetable oil for frying
- FOR SEAFOOD FILLING:
- 1 1/2 lb small hard-shelled clams (about 2 inches across), scrubbed
- 1 cup dry white wine
- 1 1/2 lb cultivated mussels
- 1 medium onion, finely chopped
- 1 cup chopped scallion
- 2 garlic cloves, finely chopped
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 fresh serrano or jalapeño chile, seeded and finely chopped
- 1/2 tablespoon paprika (not hot)
- 1 teaspoon dried oregano
- 1/2 lb shrimp, peeled and finely chopped
- 1/2 lb sea scallops, tough ligament from side of each discarded and scallops finely chopped
- 1 tablespoon chopped parsley
- EQUIPMENT: a 4-inch round cookie cutter; a deep-fat thermometer
- ACCOMPANIMENT: tomato salsa
NOODLES WITH PORK AND HOT BEAN SAUCE
By polloazul
Cook fettuccine in a 6- to 8-quart pot of boiling salted water (1 tablespoon salt for every 4 quarts water) until a...
- 1 pound dried egg fettucine
- 5 tablespoons Chinese hot bean sauce (preferably with garlic; sometimes called soybean paste with chili) or Korean gochujang paste
- 2 teaspoons sugar
- 1/3 cup peanut or vegetable oil
- 1/4 cup finely chopped peeled fresh ginger (from a 3- by 1-inch piece)
- 1 pound fatty ground pork (preferably shoulder)
- 1/2 cup chopped scallion
- 1 teaspoon Asian sesame oil
Sprouted Kitchen Fresh Mint Chip Frozen Yogurt
By polloazul
As I mention up above, if you don't have access to brown rice syrup (available at many natural food stores) or pref...
- 1 cup fresh mint leaves
- 1 cup / 240 ml heavy cream
- 1/2 cup plus 2 tablespoons / 130 ml brown rice syrup
- Scant 1/2 teaspoon peppermint extract
- 2 cups / 480 ml whole-milk Greek yogurt
- 2 ounces good quality dark chocolate, finely chopped
Salad of Roasted Beets, their Greens, and Chives
By polloazul
1. Preheat the oven to 400°
- 4 bunches of beets with fresh-looking greens, beets 2″ to 21/2” in diameter, approximately 5 pounds total
- 2 teaspoons extra virgin olive oil, or more if needed
- 1 to 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
- 1 to 2 tablespoons finely chopped fresh chives
PASTA IN GARLIC-ALMOND SAUCE
By polloazul
Purée blanched almonds and garlic with water and 1/4 tsp salt in a blender until smooth
- 3/4 cup whole blanched almonds (4 oz)
- 3 garlic cloves, smashed
- 3/4 cup water
- 1 lb cavatappi or other small tubular pasta
- 2 tablespoons extra-virigin olive oil
- 3 tablespoons unsalted butter, divided
- 1 (10-oz) package frozen peas
- 1/2 cup grated Parmigiano-Reggiano plus additional for serving
- 1 tablespoon fresh lemon juice
- 1/2 cup basil leaves (torn if large), divided
- 1/3 cup mint leaves (torn if large), divided
- 1/3 cup chopped roasted almonds (2 oz)
Herbs & Dipping Oil
By polloazul
Using a mortar and pestle tool, add half of the ingredients and crush all ingredients together until the garlic is ...
- 2 cloves of fresh garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon fresh rosemary (or dried if you prefer)
- 1/2 teaspoon kosher salt
- Fresh ground pepper to taste
- 1/2 cup extra virgin olive oil
SEASONED LENTIL STEW WITH VEGETABLES (SAMBAR)
By polloazul
This aromatic mixture of split peas and vegetables is a staple in the South Indian diet
- 1/2 cup 1/2 cup thoor dal (yellow pigeon peas) or dried yellow split peas, rinsed and drained
- 3 1/2 cups water, divided
- 1/8 teaspoon ground turmeric
- 1/2 teaspoon tamarind concentrate (preferably Tamicon brand)
- 2 tablespoons hot water
- 1 tablespoon vegetable oil
- 1/8 teaspoon fenugreek seeds
- 1/8 teaspoon ground asafetida
- 1 medium boiling potato, cut into 3/4-inch pieces
- 1 small tomato, chopped
- 1 small onion, chopped
- 1/4 pound okra or green beans, trimmed and cut into thirds
- 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
- 1/4 cup chopped cilantro
- 4 teaspoons sambar powder (see Cooks’ Notes)
- Salt
- Fresh lemon juice to taste
Chinese-fied Risotto
By polloazul
Slow cooked Peanut Soup with Pork Belly: 1
- Slow cooked Peanut Soup with Pork Belly:
- a small bowl of peanuts
- 300 g pork belly, cut
- 1 litre of chicken stock
- a handful of black eye peas *optional*
- salt, to taste
- For Risotto:
- 1 cup of Arborio rice, or if you don’t have Arborio rice, just use the Sushi rice ;)
- spring onions, chopped, to garnish
Satay Sauce & Thai Salad
By polloazul
Place all satay sauce ingredients into a small saucepan & stir constantly over very low heat until the mixture warm...
- Sauce
- 1 cup smooth peanut butter
- 1/4 cup crunchy peanut butter
- 200 ml coconut milk
- 250-300 ml chicken stock
- 1/2 shallot or 1 spring onion, finely sliced
- 1 cheek of red capsicum, finely diced
- 1 Tbs coriander stalks, finely chopped
- 2 Tbs white vinegar
- 1/2 tsp red paprika
- 1/2 tsp dried chilli flakes (adjust to personal heat preference)
- 1/2 tsp ground coriander seeds
- 1/2 tsp ground cumin seeds
- 1 tsp soy sauce
- 1 small garlic clove, crushed
- 5 kaffir lime leaves, crushed in hands
- 1 lemongrass stalk, broken into four
- 1 Tbs fresh lime juice
- 1 tsp fish sauce, or to taste
- Salad
- 300 g salad lettuce - such as cos, butter, mixed greens, etc
- 200 g cherry tomatoes, halved
- 1 continental cucumber, cut into thin matchsticks
- 1/2 red onion, finely sliced
- 1 long fresh red chilli, halved, deseeded, thinly sliced lengthways
- 1/2 bunch fresh mint, leaves picked, large leaves torn
- 1/2 bunch fresh coriander, leaves picked
- 1/2 bunch fresh Thai basil, leaves picked, large leaves torn
- 1/4 cup toasted peanuts, coarsely chopped
- 2 kaffir lime leaves, finely sliced
- portions of rice noodles or jasmine rice to serve
- Skewers
- 500 g desired skewers, such as chicken
Pollo en Pipián Verde (Chicken with Pumpkin Seed-Tomatillo Sauce)
By polloazul
1. Bring chicken and 8 cups water to a boil in a 4-qt
- 1 (3–4-lb.) whole chicken, cut into 8 pieces
- 4 serrano chiles, stemmed
- 4 cloves garlic, peeled
- 1 1/2 medium white onions, cut into quarters
- 1 lb. tomatillos (available at melissas.com), husks removed, rinsed
- 1 cup roughly chopped cilantro
- 4 large leaves romaine lettuce, roughly chopped
- 1 1/3 cups raw, unhulled pumpkin seeds (available at mexgrocer.com)
- 1/2 cup roasted unsalted peanuts
- 1/4 cup sesame seeds
- 1/4 cup canola oil