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Recipes
Brownies
By polloazul
A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short
- 1 ½ cups sugar
- ¾ cup flour
- ¾ cup cocoa powder (see note below)
- 3 eggs
- ¾ cup butter, melted
- ¾ cup semi-sweet chocolate chips (see note below)
Tomato ceviche NOBU STYLE
By polloazul
In a mixing bowl, whisk together the lemon juice + zest, yuzu juice + zest, soy sauce, grated garlic, grated gi...
- Fruit Tomatoes (2)
- Yellow Cherry Tomatoes (4)
- Red Onion (1/4)
- Lemon (4 tbsp)
- Yuzu (2 tsp)
- Soy Sauce (1 tsp)
- Garlic (Grated 1 tsp)
- Ginger (Grated 1 tsp)
- Aji Amarillo Paste (1 tsp)
- Cilantro (1 tbsp)
- Dill (1 tsp)
- Salt + Pepper
- Cantaloupe
LEEKS VINAIGRETTE
By polloazul
Cut off dark green tops of leeks and trim root ends
- 8 medium leeks (3 1/2 lb)
- 2 teaspoons salt
- 2 oz thinly sliced pancetta, chilled
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh flat-leaf parsley
Vietnamese Clay Pot Chicken
By polloazul
Adapted from Chef Charles Phan, via Epicurious
- 2 pounds chicken thighs or legs, skin-on
- 1/4 cup soy sauce
- 1 1/2 cups water
- 2 tablespoons white vinegar
- 1 tablespoon fish sauce
- 1 teaspoon lemon juice
- 2 tablespoons peanut or vegetable oil
- 1/2 cup dark brown sugar
- 1 medium onion, diced
- 2 bird’s eye chilis or other small red peppers, minced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and minced
- Cilantro springs for garnish (optional)
Kimchi Soup
By polloazul
1. In a hot non-stick pan, pour in cooking oil and sesame oil, lightly brown the garlic, add in prawns and stir-fry...
- 1 tbsp chopped garlic
- 200 g Chongga kimchi [Korean]
- 20 medium prawns – cut away the whiskers and legs, deveined and leave the shells on
- 1 box of silken tofu
- A handful of soaked wakame seaweed
- 1 egg – slightly beaten
- 2 stalks of spring onions – cut into short lengths
- 2 tbsp cooking oil
- 1/2 tbsp sesame oil
- Salt, pepper and ajinomoto to taste
Chef Emeril Lagasse very veggie lasagna recipe
By polloazul
Instructions Position rack in center of oven and preheat the oven to 375°F
- 2 (15-ounce) containers ricotta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 cup olive oil
- 3 cups sliced mushrooms
- 1 1/4 cups finely chopped yellow onion
- 1 tablespoon Emeril's Italian Essence or other dry Italian seasoning
- 2 teaspoons minced garlic
- 1 head broccoli, cut into florets (about 2 cups)
- 2 carrots, peeled and coarsely chopped (about 2 cups)
- 1 1/2 cups coarsely chopped red bell pepper
- 1 1/2 cups coarsely chopped yellow bell pepper
- 1 1/2 cups coarsely chopped green bell pepper
- 1 1/2 cups coarsely chopped yellow squash
- 1 1/2 cups coarsely chopped zucchini
- 2 (28-ounce) cans whole peeled tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons sugar
- 12 to 15 large uncooked lasagna noodles
- 5 cups grated mozzarella cheese (about 1 1/4 pounds)
- 1/2 cup grated Parmesan cheese
Portobello burgers
By polloazul
1. Mix garlic, water, Dijon, vinegar, herbs, olive oil and Worcestershire sauce in small bowl
- 2 Portobello Mushrooms
- 1 clove garlic, minced
- 1/2 cup water
- 1 tsp Dijon mustard
- 1 Tbsp red wine vinegar
- 1/2 tsp thyme
- 1/2 tsp oregano
- 3 Tbsp olive oil
- 3/4 tsp Worcestershire sauce
- 1 tsp canola oil
- Brie cheese, sliced
- red leaf lettuce
- heirloom tomatoes, sliced
- 1/2 an avocado, sliced
- red onion, thinly sliced
- mayonnaise
- Dijon mustard
Sweet Potato Gnocchi
By polloazul
It is important for this recipe to have your eggs, flour, and potato ricer ready when your potatoes come out of the...
- 1/3 cup chopped hazelnuts
- 1 14-ounce sweet potato
- 1 10-ounce russet potato
- 1 whole egg plus 1 egg yolk, room temperature
- 2 cups all purpose flour (approximately)
- 3 ounces pancetta, chopped finely (omit if you want a vegetarian dish)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon nutmeg
- 1 teaspoon dried sage
- salt and pepper to taste
- 1/3 cup grated Parmigiano Reggiano cheese
Tempura Okra
By polloazul
Combine the ingredients for the dipping sauce – honey, soy sauce, lime juice and red pepper flakes – in a small...
- Dipping Sauce:
- 8 ounces okra, cap removed and sliced in half lengthwise
- 1 large egg yolk
- 1 cup club soda, ice cold
- 1 cup tapioca flour
- 1/2 teaspoon salt
- 1 cup lard or other fat suitable for frying
- 2 tablespoons honey
- 2 tablespoons wheat-free tamari or soy sauce
- 2 tablespoons lime juice
- 1/2 tablespoon red pepper flakes
Pickled Cauliflower
By polloazul
1. Bring a 6-quart saucepan of water to a boil
- 3 tsp. coriander seeds
- 1 1/2 tsp. turmeric
- 1 1/2 tsp. cumin seeds
- 1 1/2 tsp. black mustard seeds
- 6 bay leaves
- 6 dried chile de árbols, split
- 2 lbs. cauliflower, washed
- 1 large carrot
- 1 small red onion
- 3 cups white wine vinegar
- (with at least 5 percent acidity)
- 6 tbsp. sugar
- 6 tbsp. kosher salt