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Recipes
Adobo para carne
By polloazul
Mezcle todo
- 3/4 c. vino tinto
- 1/4 c. vinagre balsámico
- 3 tbs aceite de oliva
- 2 tbs melaza o miel maple
- 2 tbs tomillo (thyme) picado
- 2 tbs romero (rosemary) picado
- 1 tbs bayas de enebro (juniper berries)ó 2 tbs de ginebra
- 3 dientes de ajo picados
- 3 tiritas de cáscara de naranja (2x1)
- 3 tiritas de cáscara de limón amarillo
- 8 clavos
- 8 pimientas negras
- 2 hojas de laurel (bay leaves) partidas a la mitad
- 3/4 tsp sal
Blueberry Lime Salsa
By polloazul
Combine blueberries, strawberries, onion, lime zest, juice and cilantro in a food processor or blender and pulse
- 1 cup fresh blueberries
- 5 medium strawberries
- 1/4 red onion
- 1 teaspoon lime zest
- juice of two limes
- 1/3 cup fresh cilantro leaves
- 1/2 avocado, chopped
- salt and pepper to taste
Butter-Poached Shrimp Zith Grits
By polloazul
Reprinted from Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael Ruhlman
- 4 ounces/115 grams bacon, cut into small dice
- 1 medium onion, cut into small dice
- Kosher salt
- 1 1/4 cups/250 grams high-quality stoneground grits
- 2 cups/480 milliliters milk or homemade vegetable or chicken
- stock (optional)
- Freshly ground black pepper
- 1 cup/225 grams butter, cut into about 12 chunks
- 1 pound/455 grams shrimp/prawns, peeled and deveined
- 4 lemon wedges
Polpettine alla Napoletana
By polloazul
(adapted from Mario Batali)
- 3 cups Basic Tomato Sauce
- 3 cups fresh (not dry!) breadcrumbs
- 2 cups whole milk
- 1 –1/2 pounds ground beef
- 3 eggs
- 3 garlic cloves
- 1/2 cup grated pecorino cheese, plus more for serving
- 1/4 cup pine nuts, toasted (baked for 8 minutes in a 400° F. oven)
- 1/4 cup Italian parsley, finely chopped
- 1 –2 teaspoons kosher salt (listed recipe calls for tablespoons—way too much!)
- Freshly ground black pepper, to taste
- Extra–virgin olive oil, for drizzling
- Fresh basil leaves, chiffonaded
- Fresh mozzarella, sliced
- Sandwich rolls (not baguettes!), sliced and toasted
Huevos a la flamenca
By polloazul
1. Heat the oil in a frypan over medium heat
- 1 tbsp olive oil
- 4 slices prosciutto or jamon, cut into strips
- 1 chorizo, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 x 400 g cans chopped tomatoes
- 300 ml chicken stock
- 1 tsp smoked paprika (pimenton)
- 1 cup (120 g) frozen peas, thawed
- 4 eggs
- 1 tbsp chopped flat-leaf parsley leaves
- Grilled bread, to serve
Beet and Goat Cheese Napoleons
By polloazul
1. Using a 2 5/8" round cookie cutter, cut out 20 of the beet slices; reserve scraps for another use (like borscht ...
- 5 large red beets, roasted, peeled,
- and cut crosswise into 1⁄4"-thick slices
- 1 cup rice vinegar
- 1 cup sugar
- 9 oz. goat cheese, softened
- 4 tsp. minced fresh chives
- 4 tsp. minced fresh parsley
- 2 1⁄2 tsp. minced fresh thyme
- 1 tsp. freshly ground black
- pepper
- 3 ⁄4 cup fresh orange juice
- 1 tbsp. balsamic vinegar
- 1 ⁄4 tsp. orange zest
- 1 small shallot, minced
- 3 tbsp. extra-virgin olive oil
- 3 tbsp. hazelnut oil
- Kosher salt, to taste
- 3 tbsp. chopped hazelnuts
Peanut Butter Carrot Salad
By polloazul
1. Peel and julienne the carrots
- 4 to 5 carrots
- 2 tablespoons smooth peanut butter
- 3 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon chili sauce
- 1/2 teaspoon sesame oil
- 1 scallion, chopped
Meatballs in wine sauce
By polloazul
Onions and olives chop the onion, chili pepper into rings
- Meatballs:
- 500 g of minced meat mixed
- 1 small onion
- 50 g olives
- 1 egg
- 5 tablespoons grated Parmesan cheese
- 5 tablespoons breadcrumbs
- salt and pepper
- half chili peppers, no seeds
- Sauce:
- 1 onion
- 4 cloves of garlic
- 1 can of peeled tomatoes
- 200 ml of tomato juice
- 300 ml of red wine
- 1 tablespoon sugar
- 10 g of butter
- celery leaf
- salt and pepper to taste
Ceviche Peruano
By polloazul
1. Cut fish fillets into small cubes, about 1 cm
- 2 pounds of tilapia fillet (or other fresh white fish)
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 1/2 teaspoons of salt
- 1/4 teaspoon of black pepper
- 1 aji limo, deveined & deseeded, cut into slices (substitute your preferred chile pepper)
- 1 tablespoon of fresh cilantro, minced
- 1 - 1 1/2 cups of fresh squeezed lime juice
- 1 cup of fish broth
- butter leaf lettuce
- 4 sweet potatoes, boiled, cooled & peeled, cut into thick circles
- 2 cobs of choclo, boiled, cut into thick circles (substitute starchy white corn or Mexican Elote)
- Onion Salad
BASIC TOMATO SAUCE
By polloazul
To prepare the oil: Combine the garlic, olive oil, basil, and red pepper flakes in a small pot over medium heat
- For the base:
- 5 pounds beautifully ripe beefsteak tomatoes; or 10 cups (about 2 1/2 35-oz cans) good quality Italian canned tomatoes, like San Marzano
- 1 heaping tsp sea salt or kosher salt
- For the infused oil:
- 1 whole head garlic, cut in half widthwise, root trimmed off
- 1 1/4 cups extra-virgin olive oil
- 1 packed cup fresh basil leaves, stems on, washed
- 1 tsp red pepper flakes