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Recipes
Kimchi Jigae
By polloazul
1. Use the kimchi juice, this is the red liquid that is released from the cabbge as it’s being pickled
- 1/3 lbs pork belly sliced very thin
- 1/2 small onion sliced
- 1 1/2 C loosely packed kimchi
- 4 cloves of garlic minced
- 1/2 C kimchi juice
- 2 C water
- 1/2 tsp dried ginger
- 1 Tbs cooking wine (such as mirin or shaoxing)
- 2 tsp gochujang (Korean chili paste)
- 2 tsp miso or dengjang
- 2 tsp Korean soup soy sauce (or light soy sauce)
- 2 Tbs gochugaru (Korean dried chili flakes) optional
- 8 oz silken tofu sliced into cubes
- 2 green onions thinly sliced
- 1 tbs butter
Fondi di Carciofi (Bacon-Wrapped Artichokes)
By polloazul
Pour oil to a depth of 2″ in a 6-qt
- Canola oil, for frying
- 2 14-oz. jars artichoke hearts
- 8 slices bacon, halved crosswise
- 1/3 cup freshly grated Parmesan
- 1 tbsp. ground black pepper
Basic New York-style Pizza Dough
By polloazul
Combine flour, sugar, salt, and yeast in bowl of food processor
- 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting
- .5 ounces (about 1 1/2 tablespoons) sugar
- .35 ounces kosher salt (about 1 tablespoon)
- .35 ounces (about 2 teaspoons) instant yeast
- 1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
- 15 ounces lukewarm water
Café Maria Theresia
By polloazul
Fill a coffee cup with boiling water; set aside for 3 minutes; pour out water
- 3 tbsp. orange liqueur
- 1 tbsp. sugar
- 8 oz. brewed coffee,
- Whipped cream, for serving Grated orange zest, for garnish
Whole Baked Garlic with Bleu Cheese
By polloazul
Preheat oven to 400 degrees
- 1 large garlic bulb
- 2 tablespoons olive oil
- 3-4 ounces (or more) of cheese (bleu, goat, and brie are all good choices)
- Salt and pepper
Corn-Bread and Chorizo Stuffing
By polloazul
Preheat oven to 350°F with racks in upper and lower thirds of oven
- Skillet corn bread
- 1/4 lb Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
- 2 tablespoons vegetable oil
- 2 medium onions, coarsely chopped (3 cups)
- 4 celery ribs, coarsely chopped (3 cups)
- 2 tablespoons chopped garlic
- 1 teaspoon dried oregano
- 1 cup reduced-sodium chicken broth
- 1 large egg
Hamburger Buns
By polloazul
In a small saucepan, combine the milk, water and butter
- 1 cup milk
- 1/2 cup water
- 1/4 cup butter
- 4 1/2 – 5 1/2 cups all-purpose flour
- 1 (.25 ounce) package instant yeast
- 2 tablespoons white sugar
- 1 1/2 teaspoons salt
- 2 eggs, divided
- 1 tablespoon water
- sesame seeds, optional
LEMONGRASS GROUPER IN SHRIMP PASTE
By polloazul
Coarsely chop lower 5 inches of lemongrass, then finely chop in grinder
- 1 stalk fresh lemongrass, tough outer layers discarded
- 2 heaping tablespoons belachan (Southeast Asian shrimp paste)
- 2 to 4 teaspoons water
- 1 (1 1/2-lb) whole white-fleshed fish, cleaned, with head and tail left on, rinsed and patted dry
- 1 pummelo (3 1/4 lb)
- 1 to 3 (2- to 2 1/2-inch) fresh Thai bird chiles (to taste), thinly sliced, including seeds if desired
- 2 tablespoons fresh lime juice
- 1 tablespoon Asian fish sauce
- 1 1/2 tablespoons sugar
- 6 About 6 cups peanut oil for deep-frying
- 1/4 cup water-chestnut starch or cornstarch
- GARNISH: 1/2 peeled green (unripe) mango, cut into thin matchsticks; cilantro sprigs
Shrimp Soup
By polloazul
Recipe adapted from Marcus Wareing
- 20 20-30 size shrimp
- 1 small onion
- 1 carrot
- 1 small garlic French
- 1 stalk celery
- 2 teaspoons of tomato pulp
- 120 ml dry white wine
- 800 ml chicken stock
- 20 ml whiskey
- 100 ml cream
- 10 drops of pastis liqueur
- oil
- salt to taste
- black pepper to taste
- coriander leaves
Vietnamese Cauli-Fried Rice W/Nước Chấm Sauce
By polloazul
Grate the Cauliflower using a food processor with the grater attachment or use a hand grater
- Directions for Nước Chấm Sauce:
- 1/4 cup water
- 2-3 tablespoons fresh lime juice (to taste)
- 2 tablespoons fish sauce (Get a Paleo friendly brand HERE)
- 1 tablespoons + 1 teaspoon honey or agave (For 'strict Paleo', skip the honey)
- 1/2 teaspoon apple cider vinegar
- Chili flakes optional
- In a mason jar, combine all the Nước chấm Sauce ingredients. Shake or mix well. Sprinkle as desired onto fried rice, salads or even use a dipping sauce.
- For The Fried Rice:
- 3 cups of grated cauliflower (about 1 large head or-2 small)
- 2-3 tablespoons coconut oil or preferred cooking oil
- 1 cup carrots, diced
- 1 cup onion, diced
- 3-5 garlic cloves, minced
- 1 cup asparagus, diced
- 1 cup sausage, chopped (traditionally Chinese sausage is used, I used Kielbasa)
- 1 cup shrimp (about 9 large 16 count shrimp, raw or cooked) chopped
- 2 large eggs, cracked & lightly beaten
- 1/4 cup spring onions, chopped
- 1/4 cilantro
- Coarse sea salt and cracked pepper to taste