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Recipes
Rice Salad
By polloazul
1. Boil rice in a large pot of salted water over high heat until tender, about 15 minutes
- 1 1⁄2 cups arborio rice
- 4 tbsp. extra-virgin olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, sliced
- 1 large pinch saffron threads, toasted
- 1 ⁄2 cup Chicken Stock
- 1 ⁄2 cup dried currants
- 1 ⁄2 cup madeira
- Freshly ground black pepper
- 1 cup green olives
- 1 ⁄2 cup chopped fresh mint leaves
BEER-BRAISED BEEF AND ONIONS
By polloazul
Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic
- 3 lb onions
- 1 (5-lb) boneless beef chuck roast, tied
- 2 tablespoons vegetable oil, divided
- 2 Turkish bay leaves or 1 California
- 2 (12-oz) bottles pilsner-style beer such as Budweiser
- 2 tablespoons red-wine vinegar
Cornbread
By polloazul
Heat oven to 425°. Grease and flour an 8″ x 8″ square baking pan; set aside
- 1/3 cup melted butter, plus more for pan
- 1 cup flour, plus more for pan
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 4 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk
- 1 egg, lightly beaten
Dan Dan Noodles
By polloazul
Bring a large pot of water to boil and cook the noodles according to package instructions
- Sauce:
- 6 ounces ground pork or beef
- 1 tablespoon peanut oil
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon minced ginger
- 2 scallions, white and green parts chopped
- 2 tablespoons chopped Sichuan preserved vegetable (optional)
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 teaspoon salt, or salt to taste
- 8 ounces dried Chinese egg noodles
- 1 handful dry-roasted peanuts, finely chopped
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 1/2 tablespoon Chinese sesame paste or tahini
- 1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar
- 3 tablespoons chili oil (adjust according to your tolerance of spiciness)
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan pepper
SPAGHETTI WITH CAULIFLOWER, GREEN OLIVES AND ALMONDS
By polloazul
Pulse olives and parsley in a food processor until coarsely chopped
- 1 1/4 cups pitted brine-cured green olives (plain or stuffed)
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup olive oil
- 1 (2 1/2-lb) head cauliflower, cut into 1-inch-wide florets (8 cups)
- 1/2 teaspoon salt
- 3 garlic cloves, finely chopped
- Scant 1/2 teaspoon dried hot red-pepper flakes
- 1/4 cup water
- 3/4 lb dried spaghetti or linguine
- 1 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup; see Tips) plus additional for serving
- 3/4 cup whole almonds with skin (3 3/4 oz), toasted and coarsely chopped
Sesame Beef and Broccoli
By polloazul
Marinate the beef: In a medium bowl, stir together the soy sauce, sesame oil, rice wine, and cornstarch until the c...
- 1 pound flank, skirt, hangar, or flatiron steak, cut against the grain into 1/4-inch thick slices
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 2 tablespoons peanut or vegetable oil
- 1 clove garlic, minced
- 1 teaspoon minced or grated ginger
- 2 large shallot, finely chopped
- 2 cups broccoli florets
- Freshly ground black pepper
- 1 teaspoon white sesame seeds
- Sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sesame oil
- 1 teaspoon white rice vinegar
- 1 to 2 teaspoons chili sauce (optional)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
Chickpea, Coconut, and Cashew Curry
By polloazul
Note: 1 tablespoon of store-bought or homemade garam masala or curry powder can be used in place of dry spice mix
- For The Spice Mix (see note above):
- 1 1/2 teaspoons whole cumin seeds, toasted
- 1 1/2 teaspoons coriander seeds, toasted
- 1 whole star anise, toasted
- 2 cloves
- 1/2 teaspoon black peppercorns, toasted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1 blade mace
- 1/2 teaspoon ground turmeric
- 1 black or green cardamom pod
- For the Curry:
- 3 tablespoons vegetable oil, butter, or ghee
- 1 small onion, finely minced (about 1 cup)
- 4 cloves garlic, grated on the medium holes of a box grater
- 1 tablespoon fresh ginger, grated on the medium holes of a box grater
- 1 small red or green chili, finely chopped
- 1/4 teaspoon cayenne pepper
- 1/2 cup cashew nuts
- 1 (14-ounce) can coconut milk
- 2 (14-ounce) cans chickpeas, drained and rinsed
- 1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
- Kosher salt
- 1/4 cup fresh juice from 3 to 4 limes
- 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
Potato Samosa Phyllo Triangles
By polloazul
Peel potatoes and cut into 1/2-inch cubes
- 1 1/2 lb Yukon Gold or boiling potatoes
- 1 large onion, chopped (2 3/4 cups)
- 1 teaspoon garam masala (Indian spice blend)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4 cup vegetable oil
- 1/2 cup frozen peas, thawed
- 12 (17- by 12-inch) phyllo sheets, thawed if frozen
- 3/4 stick unsalted butter, melted and cooled
- ACCOMPANIMENT: Indian chutney
Chicken Lollipops
By polloazul
1. Combine soy sauce, garlic, chiles, ginger, and 2 tbsp
- 2 tbsp. soy sauce
- 12 cloves garlic, roughly chopped
- 2 serrano chiles, stemmed and sliced
- 1 2″ piece ginger, peeled and roughly chopped
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 tbsp. paprika
- 1/4 tsp. red food coloring (optional)
- 1 egg, lightly beaten
- Kosher salt, to taste
- 2 lb. chicken wing drummettes, meat pulled to one end, opposite end trimmed
- Canola oil, for frying
- Coriander chutney, to serve
Sweet Green Peas & Feta
By polloazul
If using fresh peas, blanch peas for 30 seconds in a small saucepan of salted boiling water, just long enough to re...
- 2 cups shelled English peas (about 2 pounds peas in pod) OR use frozen peas that have been thawed
- 1 scant cup (4 ounces) crumbled Greek feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons thinly sliced scallion, including green parts, plus more for garnish
- 2 tablespoons coarsely chopped fresh dill, plus more for garnish
- Freshly ground pepper