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Recipes
Paella a la Marinera
By polloazul
This recipe hails from coastal Spain and calls for a plethora of seafood
- 25 threads saffron, crushed (a heaping 1⁄4 tsp.)
- 1 lb. boneless monkfish filets,cut into 2" pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄2 cup extra-virgin olive oil
- 8 langoustines or extra-large head-on shrimp in the shell
- 10 oz. cuttlefish or small squid, cleaned and cut into 1" pieces
- 1 tbsp. smoked paprika
- 4 medium tomatoes, minced
- 3 cloves garlic, minced
- 1 green bell pepper, cored and chopped
- 1 small onion, minced
- 7 cups fish broth
- 2 1⁄2 cups short-grain rice, preferably Valencia or bomba
- 1 ⁄2 lb. small clams, cleaned
Bacon and Egg Pie
By polloazul
1. Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 9″ x 11″ sheets frozen puff pastry, thawed and chilled
- 20 eggs
- 1 tbsp. heavy cream
- 1 lb. sliced bacon, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
Sopa Seca (Mexican Noodle Casserole)
By polloazul
This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in ch...
- 1/4 cup canola oil, plus more for greasing
- 8 oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 3" pieces
- 4 canned chipotle chiles in adobo, minced
- 4 cloves garlic, minced
- 1 (15-oz.) can whole peeled tomatoes in juice, crushed
- 1/2 small white onion, roughly chopped
- 1/2 cup chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1 cup crumbled Cotija (available at mexgrocer.com)
- 3/4 cup crema (available at mexgrocer.com) or sour cream
- 2 tbsp. minced cilantro
Beef and Andouille Burgers with Asiago Cheese
By polloazul
Finely chop sun-dried tomatoes in processor
- 4 oil-packed sun-dried tomatoes, drained
- 1/2 cup mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- 8 ounces andouille sausages,* cut into 1-inch pieces
- 2 1/2 pounds ground beef (15% fat)
- 2 large shallots, minced
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon fennel seeds, crushed
- 6 large sesame-seed hamburger buns
- 6 1/3-inch-thick slices red onion
- Olive oil
- 1 cup coarsely grated Asiago cheese**
- 1 7- to 7 1/2-ounce jar roasted red peppers, drained
Orzo Salad with Cannellini Beans and Olives
By polloazul
. Bring chicken stock to a boil in a small saucepan over high heat
- 1 lb package orzo pasta
- 4 cups chicken broth
- 1 – 15 oz can, rinsed and drained, black olives, roughly chopped
- 2 tablespoons capers
- 1/2 cup pimento stuffed olives, roughly chopped
- 1 – 15 oz can, rinsed and drained Cannellini beans
- a large bunch of spring onions, sliced
- a large bunch of fresh flat leaf parsley, chopped
- 2 cups grape tomatoes, halved
- 1 cup feta cheese, crumbled
- 2 – 3 tablespoons olive oil
Veal Scallopini with Eggplant and Prosciutto
By polloazul
1. Prepare the eggplant: Whisk eggs in a large bowl
- 2 large eggs
- 1 large eggplant, peeled, and cut lengthwise into 1/4 inch slices
- 1/2 cup flour
- 8 2 oz. veal scallops, pounded
- 4 slices thinly sliced prosciutto
- 2 cups San Marzano tomato sauce
- 2 tbsp. fresh parsely, finely chopped
- 3 large basil leaves, finely chopped
- 1/2 cup shredded mozzarella
Simple Onion Miso Soup
By polloazul
Skin and wash onion, cut it into thin strings (I like julienne them into strips lengthwise so that they all come in...
- 1 medium yellow onion
- 2 tbsp white miso paste
- 5 cloves garlic, chopped
- 1 sprig spring onion, finely sliced
- 1 tsp sake
- 3 cups water
- 1/4 tsp salt, or to taste
- 1/2 to 1 tsp cooking oil (I used grapeseed oil)
- pinch of ground white pepper, optional
Shrimp and Grits
By polloazul
1 cup white or yellow stone-ground grits 3/4 cup grated cheddar 1/4 cup parmesan 2 tbsp
- 1 cup white or yellow stone-ground grits
- 3/4 cup grated cheddar
- 1/4 cup parmesan
- 2 tbsp. unsalted butter
- Kosher salt
- 2 tbsp. canola oil
- 4 slices bacon, chopped
- 1 lb. medium shrimp (about 30), peeled
- Freshly ground black pepper
- 6 button mushrooms, thinly sliced
- 1 garlic clove, finely chopped
- 1/2 cup chicken broth
- 1 tbsp. fresh lemon juice, plus 4 lemon wedges
- 1/2 tsp. hot sauce, preferably Tabasco
- 4 scallions, thinly sliced
Paprikás Libamáj (Paprika Foie Gras on Toast)
By polloazul
Eszter Bodrogi fries goose liver in paprika-spiced goose fat
- 1 duck foie gras (about 2 lbs.), lobes separated and trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup rendered duck fat
- 1 tbsp. sweet paprika
- 8 slices country-style bread, toasted
- Coarse sea salt, for garnish
Maduros en Gloria (Sweet Plantain Casserole)
By polloazul
Look for sweet plantains that are almost completely black on the exterior
- 8 ounces cotija cheese, crumbled
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups Latin American crema (see note above)
- 1 tablespoon cornstarch
- 5 large ripe sweet plantains (see note above)
- 1 cup vegetable oil
- Kosher salt