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Recipes
Carrot Avocado Salad
By polloazul
Adjust an oven rack to the center position and preheat the oven to 450°F
- 2 pounds small carrots (3 to 4 inches, 1/2 inch thick), or large carrots quartered and cut into 3-inch segments, peeled (about 4 cups)
- Kosher salt
- 1 orange
- 1 lemon
- 1 teaspoon cumin seeds
- 2 medium garlic cloves
- 1 tablespoon fresh thyme leaves
- 1/2 cup extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon red pepper flakes
- Freshly ground black pepper
- 1 tablespoon sugar
- 1 avocado, cut into 12 wedges
- 2 cups mixed baby sprouts, herbs, and microgreens
- 4 tablespoons crème fraiche
- 2 tablespoons toasted sunflower seeds
- 2 teaspoons toasted sesame seeds
CREAMED LEEKS
By polloazul
Put oven rack in middle position and preheat oven to 450°F
- 3 1/2 lb leeks, root ends trimmed
- 2 cups coarse fresh bread crumbs (from a country loaf, crusts discarded)
- 3/4 teaspoon salt
- 3/8 teaspoon black pepper
- 3/4 stick (6 tablespoons) unsalted butter
- 1 cup heavy cream
- SPECIAL EQUIPMENT: a 1 1/2-qt gratin or other shallow baking dish (10 by 8 inches)
BBQ Pork Chops with Carolina BBQ Sauce
By polloazul
Preheat the grill to high heat
- For the Carolina BBQ Sauce:
- 3/4 cup spicy brown mustard
- 1/4 cup rice vinegar
- 3 Tb. brown sugar
- 1 Tb. molasses
- 1/2 tsp. smoked paprika
- 1/4 tsp. black pepper
- For the BBQ Pork Chops:
- 4 Bone-In Pork Chops
- Salt and Pepper
Leek and Potato Soup
By polloazul
1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partial...
- 3 russet potatoes, peeled and sliced or diced
- 5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
- Salt
- 4 –6 tbsp. whipping cream
- 2 –3 tbsp. minced fresh parsley or chives
Sichuan-Style Chicken Noodle Soup
By polloazul
Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened
- 6 to 8 dried shiitake mushrooms
- 1/4 pound leftover roasted chicken
- 4 cups chicken stock
- 1 tablespoon peanut or vegetable oil
- 2 scallions, white and green parts separated, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 stick cinnamon
- 1 whole star anise
- 1 small dried tangerine peel
- 1 teaspoon ground Sichuan pepper
- 1/4 teaspoon freshly ground black pepper
- 8 ounces dried Chinese egg noodles
Sardine Tartines
By polloazul
Prepare the Herb Spread: In the food processor or blender, combine the herbs and the sardine oil
- handful of mixed fresh sharp herb leaves, such as coriander, fennel, basil and tarragon (we used parsley, basil and tarragon)
- 2 tablespoons oil drained from canned sardines (or extra virgin olive oil)
- 2 shallots, trimmed, peeled, halved and minced
- 3 tablespoons extra-virgin olive oil
- fine sea salt
- freshly ground black pepper
- 8 whole sardines, filleted, or 2 tins top-quality sardine fillets packed in olive oil
- 8 slices multi-grain sourdough bread, toasted
- 16 thin slices ripe heirloom tomatoes
- fresh fennel fronds or parsley leaves, for garnish
- 4 about 4 cups mixed salad greens
- classic vinaigrette or dressing of choice (obviously, we used Green Goddess, even though it’s not technically a “vinagirette”)
Orange and Rosemary Pork Tenderloin
By polloazul
Cut the tenderloin in 3 or 4 equal portions and place them in a nonreactive (glass or ceramic) baking dish large en...
- For the marinade:
- 800 grams (1 pound 12 ounces) pork tenderloin (filet mignon in French), preferably organic
- the juice of two oranges
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 rounded teaspoon honey
- 2 cloves garlic, finely chopped
- 1 teaspoon dried rosemary
- 1/4 teaspoon fine sea salt
- freshly ground black pepper
- For finishing:
- 1 rounded tablespoon crème fraîche, or heavy cream
- fleur de sel
- a handful flat-leaf parsley, coarsely snipped
Apricot and Walnut Stuffing
By polloazul
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriche...
- 1 1-lb. loaf white bread, crusts removed,
- cut into 1" cubes
- 1 cup white wine
- 2 cups dried apricots, apples, and currants,
- chopped
- 16 tbsp. butter, softened
- 3 ribs celery, chopped
- 2 large onions, chopped
- 4 oz. chicken livers, minced
- 2 cups walnuts, roughly chopped
- 3 ⁄4 cup heavy cream
- 1 ⁄2 cup minced flat-leaf parsley
- 2 tsp. orange zest
- 2 eggs, beaten
- Kosher salt and freshly ground black pepper,
- to taste
Mango Gazpacho with Pickled Shrimp
By polloazul
For Gazpacho Set aside ¼ cup each of red onion and mango
- 3 ripe mangoes, peeled and cut into chunks
- 1 cup cantaloupe chunks
- 1 yellow bell pepper, seeded and cut into chunks
- 3/4 cup red onion, cut into large chunks
- 3 cloves garlic
- 1 rib celery, cut into chunks
- 1 large jalapeno, seeded
- 3 limes, juiced
- 1 1/2 cups Simply Orange Juice with Mango (if you can’t find this brand regular orange juice will work)
- 1 teaspoon salt
- 1/4 cup fruity olive oil
- 1/4 cup red wine vinegar
- 1/4 cup cilantro leaves for garnish
- 1 avocado, diced
- 1 pound medium shrimp
- 3 cups water
- 1/2 cup champagne vinegar
- 1 tablespoon mustard seed
- 1 tablespoon peppercorns
- pinch of red pepper flakes
- 1 1-inch knob of fresh ginger, smashed
- 1 teaspoon sugar
Smoked Paprika-Rubbed Steaks with Valdeón Butter
By polloazul
On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt
- 4 large garlic cloves, thinly sliced
- 1/2 tablespoon kosher salt
- 1 tablespoon Pimentón de la Vera (smoked Spanish paprika)
- Pinch of cayenne
- Pinch of dried oregano
- 1/4 cup extra-virgin olive oil
- Four 10-ounce rib-eye steaks, about 1 inch thick
- 4 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped shallot
- 1 scallion, dark-green part only, finely chopped
- 2 ounces Valdeón or other intense and creamy blue cheese, crumbled (1/3 packed cup), at room temperature