Polloazul's profile page
Recipes
Palócleves (Lamb Soup With Sour Cream)
By polloazul
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetabl...
- 1/3 cup canola oil
- 10 oz. lamb shoulder, cut into 1/2″ cubes
- 4 cloves garlic, finely chopped
- 2 bay leaves
- 1 large yellow onion, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. Hungarian hot paprika
- 4 oz. russet potato, peeled and cut into 1/2″ cubes
- 4 oz. yellow snap beans, cut into 1″ pieces
- 3/4 cup sour cream, plus more to garnish
- 2 tbsp. flour
- 1 tbsp. roughly chopped dill
Mangú
By polloazul
Preparing mangu Peel the plantains and cut into 8 pieces
- To make mangu
- 4 unripe plantains
- 4 tablespoons of butter or olive oil
- 1/2 cup of cold water
- Salt
- To make onion garnish
- 2 tablespoons of olive oil
- 2 large onions
- 1 tablespoon of fruit vinegar
- Salt
Pork Shank in Peanut Mole
By polloazul
Pork Shank: 1. Sear pork shanks on all sides
- Pork Shank:
- 4 pork shanks
- 1 onion
- 8 garlic gloves
- 4 bay leaves
- 1 cup tequila blanco
- Peanut Mole:
- 16 oz. tomatoes
- 8 oz. peanuts
- 1 onion
- 4 garlic cloves
- 2 sprigs thyme
- 250 ml tequila
- 1 quart chicken broth
- 2 chipotle chilies
- Corn oil
- Allspice or nutmeg
Almejas à la Gaditana (Clams in Sherry Sauce)
By polloazul
This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant brot...
- 3 tbsp. olive oil
- 5 cloves garlic, finely chopped
- 3 lb. (about 3 dozen) small clams, such as littlenecks, scrubbed clean
- 1 cup dry white wine
- 1/2 cup dry sherry
- 1/4 cup finely chopped parsley
- 2 small red Thai chiles, stemmed and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- Country bread, for serving
CEREAL MILK ICE CREAM RECIPE
By polloazul
1. To prepare the caramelized cornflakes, preheat your oven to 275 F (140 C)
- For Caramelized Cornflakes:
- 10 * 10 oz cornflakes
- 2 * 2 oz nonfat dry milk powder
- 4 * 4 tbsp sugar
- 1/2 * 1/2 tsp salt
- 6 * 6,5 oz unsalted butter, melted
- For Cereal Milk (approximately 1 cup):
- 4 * 4 cups whole milk
- 14 * 14 oz caramelized cornflakes
- For Cereal Milk Ice Cream:
- 1 * 1 cup heavy cream
- 1 * 1 cup cereal milk
- 1/2 * 1/2 cup sugar
- 1/4 * 1/4 tsp salt
- 1 * 1 tsp vanilla extract
- 4 * 4 large egg yolks
- 4 * 4 oz caramelized cornflakes, to serve
Bacalao
By polloazul
Remoje el bacalao por dia y medio en agua fria, cambiando el agua regularmente
- 3 lb Bacalao
- 1 cup Aceite de Oliva
- 3 Cebollas, rebanadas finamente
- 8 Dientes de ajo, finamente rebanados
- 2 lb Tomates, asados pelados y hechos pure
- 1/2 cup Perejil, picado
- 1/2 cup aceitunas rellenas
- 1/4 cup Alcaparras
- 1/4 cup Almendras, picadas
- 1/4 cup Pasas
- 2 lb Papas, peladas, cocidas y cortadas en cubos
- 5 Pimientos morrones de lata
- 1 laa Chiles gueros
- Sal
Sausage with Rice
By polloazul
1. Brown the sausage in a large nonstick skillet
- 1 lb mild Italian sausage, cut into 1-inch pieces
- 1 can (29 oz) pinto beans, rinsed and drained
- 1 cup spaghetti sauce (just use your favourite)
- 1 green bell pepper, cut into strips
- 1 small onion, halved and sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Hot cooked rice
- Chopped fresh basil (optional)
Pan-Fried Camembert With Orange Sauce
By polloazul
The first step is to squeeze the juice
- To make the cheese itself:
- 2 packages camembert
- 1 cup bread crumbs
- To make a sauce:
- 1 cup orange juice fresh
- 1 tbsp orange zest
- 3 tbsp brown sugar
- 3 tbsp butter
- pinch salt
Achuete Oil Recipe
By polloazul
Warm the oil and the remaining ingredients over medium heat
- 2 cups vegetable oil
- 1/2 cup achuete seeds
- 6 whole garlic cloves
- 2 bay leaves
- 2 ancho chilies, crushed, stemmed and seeded
Cauliflower mascarpone gratin
By polloazul
Blanch the cauliflower in a pot of boiling salted water 5 minutes; drain
- 1 head cauliflower, separated into florets
- 1 tablespoon softened butter
- 1 8-ounce container Wisconsin Mascarpone cheese
- 1 1/2 cups heavy cream
- 1/2 cup Wisconsin grated Parmesan cheese
- 1/4 cup chopped fresh sage
- 1 garlic clove, finely chopped
- 1/2 teaspoon salt
- Freshly grated black pepper