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Recipes
Tuna with sesame seeds
By polloazul
Marinate the tuna, even if only 1/2 hour, in a splash of soy sauce, minced garlic and a drizzle of olive oil
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 1 T. sesame seed oil
- 2 scallions, sliced
- 1 tsp. grated fresh ginger
- cracked black pepper
- 2 T. chopped fresh chives
Mustard Chicken and Orzo Casserole with Dill and Capers
By polloazul
Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat
- 3 cups chicken broth
- 1 3/4 lb skinless boneless chicken breast halves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons coarse-grain mustard
- 3 tablespoons drained bottled capers, rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/4 to 1/2 cup chopped fresh dill
- 1/4 cup sour cream
- 6 celery ribs, cut diagonally into 1/4-inch-thick slices
- 1 cup orzo (rice-shaped pasta)
- Special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass)
Joël Robuchon's pommes purée
By polloazul
Starting with cold water, boil unpeeled potatoes until a fork inserted meets barely any resistance (may take 30 min
- 2 lbs russet potatoes
- 8 oz butter (I used 6 oz)
- 3/4 to 1 1/4 cups milk brought to a boil and kept hot
- sea salt to taste
Pears poached in red wine with crème anglaise and caramel
By polloazul
This recipe can be as simple or as complex as you want it
- For poached pears:
- 1 2-inch vanilla bean
- 2 C light red wine
- 1 C sugar
- 1 C water
- 2 strips orange zest
- 1 strip lemon zest
- 4 small Bosc pears (~1 1/4 lbs.)
- For caramel sauce:
- 1 C sugar
- 1/2 C water
- a few sprinkles of lemon juice
- 6 T butter, cut into chunks
- 1/2 C heavy cream
- salt
- For crème anglaise:
- 1 vanilla bean
- 1 C milk
- 4 egg yolks
- 1/3 C sugar
- pinch of salt
- ice
Mixed Mushroom Chowder
By polloazul
In your largest, widest soup pot heat two tablespoons of olive oil over medium-high heat
- 3 tablespoons extra virgin olive oil or clarified butter
- 1 pound assorted fresh mushrooms, cut into bite-sized pieces
- fine grain sea salt & freshly ground pepper
- 1 medium yellow onion, finely chopped
- 1 medium red onion, finely chopped
- 2-3 tablespoons shoyu or soy sauce
- 1 1/2 cups cooked pearled barley
- 6 cups / 1.5 l good-tasting vegetable broth
- 1/4 teaspoon toasted sesame oil
- finely chopped chives, to serve
Stir Fried Chicken in Chili, Soy Sauce
By polloazul
Clean the chicken. Trim fat and wash them
- 1 +1/4 lb. boneless, skinless chicken thighs/breast tenderloins, cut into 1-1 1/2″ cubes
- 3/4 tablespoon vinegar
- 1 tablespoon ginger paste (or grated ginger)
- 1 teaspoon minced garlic
- 2 teaspoon Sriracha/any hot chili sauce (or to taste)
- 3 tablespoon corn starch + 3 teaspoons corn starch
- 3-4 tablespoon oil + more to shallow fry the chicken cubes
- 1/2 teaspoon sesame seed
- 4-5 red dry chili pepper (like de arbol)
- 1/2 tablespoon tomato paste (optional)
- 2 tablespoon (or to taste) Sriracha or any hot chili/or chili garlic sauce (Asian kind preferable with no vinegar added to the sauce)
- 2 tablespoon tamari/soy sauce (light or dark- whatever you would like)*
- 1 cup sliced/chopped onions
- 1 tbsp. minced ginger
- 1/2 tbsp. minced garlic
- salt to taste
- black pepper, about 6-7 grinds
- 2 tablespoon toasted Asian sesame oil
- thinly sliced scallions
Butternut Squash Soup
By polloazul
Preheat oven to 350°F. Salt and pepper the butternut squash
- 1 large butternut squash, halved lengthwise and seeded
- 2 medium onions, diced
- 1/2 stick of unsalted butter
- 1 banana
- 1 tablespoon of curry powder
- 4 tablespoons of brown sugar
- 5 cups of chicken stock
- Salt and pepper to taste
- Whipped cream
Adobo cubano para carne
By polloazul
Mezcle el ajo, cebolla y los jugos en un recipiente
- 1/4 taza ajo picado
- 1/2 taza cebolla picada
- 2 tazas jugo de naranja
- 1/2 taza jugo de limón
- 1/2 taza aceite de oliva
- 4 tsp sal Kosher
- 1 tbs pimienta negra
- 2 tsp comino molido
- 2 tsp oregano seco
- 1 tbs cilantro fresco
Somen Noodles with Scallops and Vegetables
By polloazul
Here's a noodle dish for two that's elegant enough for a special occasion but easy enough to make for any day
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons soy sauce
- 1 teaspoon sambal oelek
- 1 teaspoon brown sugar
- Juice of one lime
- 1 cup frozen edamame
- 2 bundles somen noodles
- 1 cup baby scallops (if frozen, thaw them first and pat dry)
- 1 cup zucchini, diced
- 2 cups arugula
- 1 scallion, finely sliced
- Coarse salt and freshly ground pepper
Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa
By polloazul
1. Purée papaya and half the oil, plus Scotch bonnet, grapefruit juice, salt, and pepper in a blender into a smoot...
- 1 cup roughly chopped papaya
- 1/2 cup olive oil
- 1 Scotch bonnet pepper, stemmed
- Juice of 1 large Ruby Red grapefruit
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 lb. beef skirt steak, trimmed
- 8 garlic cloves, peeled
- 3 jalapeño peppers, stemmed
- 4 plum tomatoes, cored
- 1 small white onion, cut in half crosswise
- 1 cup roughly chopped cilantro leaves and stems
- Juice of 1 lime
- Corn tortillas, warmed, for serving