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Recipes
TACOS DE CARNITAS WITH SALSA VERDE
By polloazul
Adjust oven rack to middle position and preheat oven to 275 degrees
- 2 medium onions
- 1/2 cup chopped cilantro
- 3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
- Kosher salt
- 1 medium orange
- 6 cloves garlic, split in half
- 2 bay leaves
- 1 cinnamon stick, broken into three or four pieces
- 1/4 cup vegetable oil
- 6 medium tomatillos (about 1 1/2 pounds), peeled and split in half
- 2 jalapeño peppers, split in half lengthwise, stem removed
- 3 limes, cut into wedges
- 1 cup crumbled queso fresco or feta
- 24 corn tortillas
Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco)
By polloazul
1. Bring tomatillos and 4 cups water to a boil in a 4-qt
- 8 oz. tomatillos, husks removed, rinsed (available at melissas.com)
- 1/3 cup plus 2 tbsp. roughly chopped cilantro
- 1/4 cup minced white onion
- 2 serrano chiles, stemmed, seeded, and finely chopped
- 1 clove garlic, minced
- Kosher salt, to taste
- 4 oz. queso fresco, cut into twelve 1/4" slices (available at mexgrocer.com)
- 1 avocado, halved, pitted, peeled and cut into 12 slices
Roast Pork with Apricot and Shallot Stuffing
By polloazul
Preheat oven to 375°F. Make stuffing: Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread ...
- 4 * 4 slices firm white sandwich bread
- 1/2 * 1/2 cup chopped shallots (3 large)
- 2 * 2 tablespoons unsalted butter
- 1/2 * 1/2 lb firm-ripe apricots (3 large), cut into 1/3-inch pieces
- 2 * 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 1 * 1 (3- to 3 1/2-lb) center-cut boneless pork loin roast (3 1/2 inches in diameter), not tied
- 2 * 2 tablespoons vegetable oil
- 1/2 * 1/2 cup water
Vegetarian Lasagne
By polloazul
1. Grease a 9"x 13" baking pan with 1 tbsp
- 12 tbsp. unsalted butter
- 12 sun-dried tomatoes
- 1 shallot, chopped
- 1 carrot, chopped
- 1 ⁄2 cup flour
- 5 cups milk
- 1 tsp. ground nutmeg
- Salt and pepper
- 3 tbsp. olive oil
- 2 lbs. shiitake mushrooms,
- stemmed, quartered
- 1 ⁄2 lb. spinach, chopped
- 6 cloves garlic, chopped
- 3 tbsp. chopped flat-leaf parsley
- 2 tbsp. chopped oregano
- 1 tbsp. chopped thyme
- 1 tbsp. chopped rosemary
- 1 tbsp. tomato paste
- 5 cups whole canned tomatoes, crushed
- 1 lb. lasagna noodles
- 2 1⁄2 cups grated grana padano
- 2 1⁄2 cups grated fontina
Sriracha and Garlic Chicken Wings
By polloazul
Begin by marinating the wings
- 3 lbs chicken wings, tips off and wings and drumettes dismantled
- 5 cloves garlic, minced
- 1/3 cup Sriracha
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 3 tablespoons honey
- 1 tablespoons sesame oil
- 1 green onion, finely chopped (for garnish)
APPLE “PIZZA”
By polloazul
Put oven rack in middle position and preheat oven to 400°F
- 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
- 2 tablespoons fine dry bread crumbs
- 1 1/2 tablespoons unsalted butter
- 1 1/2 lb Golden Delicious apples (3 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 cup grated sharp or extra-sharp white Cheddar (3 oz)
Bacon Dashi
By polloazul
1. Rinse the konbu under running water, then combine it with the water in a medium saucepan
- Two 3-by-6-inch pieces konbu (kelp)
- 8 cups water
- 1/2 pound smoky bacon, preferably Benton’s
Spicy Moroccan Roasted Chickpeas
By polloazul
Preheat the oven to 400ºF
- 1 can(15 Oz. Can) Chickpeas
- 1/4 cupsOlive Oil
- 1/2 teaspoonsCurry Powder
- 1/2 teaspoonsAllspice
- 1/2 teaspoonsGround Cloves
- 1/2 teaspoonsPumpkin Pie Spice (optional... If You Have It In Your Spice Rack, Use It!)
- 2 teaspoonsCinnamon
- 1/2 teaspoonsCayenne Powder (or More... If You Are The Spicy Type!)
- 2 teaspoonsFresh Grated Ginger
- 2 teaspoonsSea Salt
BANANA ORANGE CRÊPES
By polloazul
MAKE CRÊPES: Whisk together milk, flour, egg, sugar, cinnamon, salt, and 2 teaspoons butter until smooth
- FOR CRÊPES:
- 1/3 cup whole milk
- 3 tablespoons all-purpose flour
- 1 large egg
- 2 teaspoons sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 teaspoons unsalted butter, melted and cooled slightly, plus additional for cooking crêpes
- FOR TOPPING:
- 1 navel orange
- 1 firm-ripe finger banana or 1 (4-inch) piece firm-ripe regular banana
- 1 tablespoon unsalted butter
- 2 tablespoons sugar
- 1 teaspoon Grand Marnier or other orange-flavored liqueur or Cognac (optional)
- 2 tablespoons chopped pecans, toasted
Miso butter shrimp recipe
By polloazul
In a large bowl, whisk together the butter, miso, mirin and sake until dissolved
- 2 tablespoons butter, melted
- 3 teaspoons miso paste (or 1 1/2 tablespoons Miso & Easy)
- 1 tablespoon mirin
- 2 tablespoons sake
- 1 pound raw shrimp, shelled