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Recipes
Eggs with Leek and Potato Hash
By polloazul
Pre-heat oven to 350 degrees
- About 1-inch of whole slab bacon, cut into batons
- 2 fat leeks, white parts sliced into rounds (discard tough green leaves or use for stock) and rinsed well
- 1-2 potatoes, cut into small 1/4-inch cubes
- A few sprigs of fresh thyme (1/2 tsp), or about 1/8 tsp dried thyme, or to your taste
- 5 eggs
- Heavy cream
- Unsalted butter
- Salt, pepper
Sangría
By polloazul
Macere la naranja y la lima con el azucar
- 1 naranja rebanada
- 1 lima rebanada
- 2 tbs azucar glas
- 1 botella de vino tinto
- 1/2 taza de coñac
- 1/4 taza de Grand Marnier
- 2 tbs jugo de naranja
- 1 taza soda
Tuna salad
By polloazul
Barefoot Contessa’s Tuna Salad
- 2 pounds very fresh tuna steak, cut 1-inch thick
- 4 tablespoons olive oil, plus extra for brushing
- 2 1/2 teaspoons kosher salt, plus extra for sprinkling
- 1/2 teaspoon coarsely ground black, plus extra for sprinkling
- 2 limes, zest grated
- 1 teaspoon wasabi powder
- 6 tablespoons freshly squeezed lime juice (3 limes)
- 2 teaspoons soy sauce
- 10 dashes hot sauce (recommended: Tabasco)
- 1 to 2 ripe Hass avocados, medium diced
- 1/4 cup minced scallions, white and green parts (2 scallions)
- 1/4 cup red onion, small diced
Roasted Tomato and Garlic Soup
By polloazul
Put oven rack in middle position and preheat to 350°F
- 4 lb tomatoes, halved lengthwise
- 8 garlic cloves, left unpeeled
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium onion, finely chopped
- 1/2 teaspoon dried oregano, crumbled
- 2 teaspoons sugar
- 2 tablespoons unsalted butter
- 3 cups chicken stock, preferably homemade
- 1/3 cup heavy cream
Spaghetti and Meatballs
By polloazul
Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine F...
- 1/4 cup olive oil
- 5 cloves garlic, finely chopped
- 1 tbsp. dried parsley
- 1 tbsp. dried basil
- 2 28-oz. cans whole peeled tomatoes in juice, crushed
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup sugar
- 10 oz. ground pork
- 5 oz. ground beef chuck
- 5 oz. ground veal
- 1/3 cup shredded provolone
- 1/3 cup whole-milk ricotta
- 1/4 cup finely grated parmesan
- 1/4 cup finely grated pecorino, plus more for serving
- 3/4 cup breadcrumbs
- 3 eggs. lightly beaten
- 1 lb. spaghetti, cooked
- 2 tbsp. finely chopped fresh parsley, for serving
No-Bake Boston Cream Pie Strata
By polloazul
1. Line the bottom of a 9 x 13-inch baking dish with graham crackers, using about a quarter of them and breaking so...
- 20 About 20 ounces (4 sleeves) graham crackers
- For the custard
- 3 tablespoons cornstarch
- 2 large eggs
- 3 egg yolks
- 5 tablespoons unsalted butter
- 3/4 cup sugar
- 1/2 teaspoon salt
- 4 cups half-and-half
- 2 teaspoons vanilla
- For the chocolate frosting
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Thai Peppered Asparagus
By polloazul
1. In a small bowl, mix the freshly ground peppercorn mix (or freshly ground black pepper) with the cilantro leaves...
- 1/2 tablespoon freshly ground peppercorn mix (or 1/2 tablespoon freshly ground black pepper)
- 1/4 cup cilantro leaves and stems
- 1 clove garlic, chopped
- 1 pound asparagus, cut into 1 1/2-inch lengths
- 1/2 pound green beans, cut into 1 1/2-inch lengths
- 1 teaspoon light brown sugar
- 2 tablespoons water
- 1 tablespoon Asian fish sauce
- 1 to 2 teaspoons red pepper flakes
Salmon Tartare
By polloazul
Place salmon on a plate; freeze until well chilled, about 20 minutes
- 1 8-oz. boneless salmon fillet, skinless
- 1/4 cup finely diced, seeded cucumber
- 1 Tbsp. fresh lime juice
- 1 1/2 tsp. minced fresh chives
- 1 1/2 tsp. minced fresh cilantro
- 1 1/2 tsp. grapeseed or vegetable oil
- 1 1/2 tsp. minced, seeded jalapeño
- 1 1/2 tsp. minced shallot
- 3/4 tsp. minced peeled fresh ginger
- 1/2 tsp. Asian sesame oil
- 1/4 tsp. (scant) lime zest
- Kosher salt and freshly ground black pepper
- Thick-cut potato or tortilla chips
Brazilian Fish Stew | Moqueca
By polloazul
1. In a bowl, mix together half of the scallion, half of the onion, half of the ginger, and half of the garlic
- 1 scallion (white and green parts), chopped
- 1 small onion, chopped
- 1 small piece fresh ginger, peeled and finely chopped
- 4 large cloves garlic, minced
- 5 tablespoons dendê oil (you can use extra-virgin olive oil or peanut oil, but you’ll loose the vibrant Bahian hue)
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons chopped cilantro
- 1 1/4 pounds sea bass, cut into 2-inch chunks
- 1/2 cup freshly chopped green bell pepper
- 1/3 cup freshly chopped yellow bell pepper
- 1 1/2 cups fish stock (you can substitute clam juice, low-sodium chicken broth, or equal amounts of both)
- 1 cup coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- 1/3 cup canned or jarred hearts of palm, drained and diced
- 2 plum tomatoes, peeled, seeded, and diced
Sweet Potato Soup with Crisp Prosciutto
By polloazul
Heat the butter in a large dutch oven or heavy pot over medium heat
- 2 * 2 tablespoons unsalted butter
- 4 * 4 thin slices prosciutto, chopped
- 2 * 2 leeks, chopped and rinsed
- 2 * 2 cups chicken stock
- 3 * 3 cups leftover sweet potatoes, mashed
- 1/2 * 1/2 cup half and half
- * Kosher salt
- * Freshly ground black pepper
- * Freshly grated Grana Padano cheese
- (or Parmigiano-Reggiano)