Polloazul's profile page
Recipes
Scones
By polloazul
Heat oven to 450°. Whisk together flour, sugar, baking powder, and salt in a bowl
- 5 cups flour
- 1/2 cup sugar
- 5 tsp. baking powder
- 2 1/2 tsp. kosher salt
- 14 tbsp. unsalted butter, cubed and chilled
- 2 cups milk
- Salted butter, jam, and clotted cream, for serving
Poached Halibut with Fines Herb Vinaigrette
By polloazul
Bring the water to a boil in a wide shallow pot over high heat
- 1 quart water
- 6 tablespoons flour
- 1/2 cup dry white vermouth
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup sherry vinegar
- 1 teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil
- 3 to 5 tablespoons canola oil
- 4 (6 ounce) halibut fillets
- 1/4 cup fresh cut chives, parsley, tarragon and chervil
- fine sea salt and freshly
- ground white pepper
Jambalaya
By polloazul
Melt butter in heavy large saucepan over medium heat
- 3 tablespoons butter
- 1/2 cup chopped onion
- 3 garlic cloves, chopped
- 1/2 pound smoked sausage (such as kielbasa), cut into 1/2-inch pieces
- 1 cup long-grain white rice
- 2 medium potatoes, peeled, cut into 1/2-inch cubes
- 2 1/4 cups canned chicken broth
- 1/2 cup dry white wine
- 1 4-ounce jar sliced pimientos with juices
- 1/2 teaspoon turmeric
- Cayenne pepper
- 1/2 pound large uncooked shrimp, peeled, deveined
- 1/2 cup chopped fresh cilantro
- Fresh cilantro sprigs
Broccoli beef stir fry
By polloazul
Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 h...
- 1 lb flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain in to 1/8-inch-thick slices
- 3 tbsp soy sauce
- 1 tbsp dry sherry
- 2 tbsp chicken broth
- 5 tbsp oyster-flavored sauce
- 1 tbsp light brown sugar
- 1 tsp Asian sesame oil
- 1 tsp corn starch
- 6 medium garlic cloves, pressed
- 1 piece (1 inch) ginger, minced
- 3 tbsp peanut or vegetable oil, divided
- 1 1/4 lb broccoli, florets cut into bite sized pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
- 2/3 cup water
- 1 small red pepper, cored, seeded, and cut into 1/4 inch pieces
Lentil Soup
By polloazul
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tende...
- 2 cups black beluga lentils (or green French lentils), picked over and rinsed
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 1 teaspoon fine-grain sea salt
- 1 28-ounce can crushed tomatoes
- 2 cups water
- 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
- Saffron Yogurt
- a pinch of saffron (30-40 threads)
- 1 tablespoon boiling water
- two pinches of salt
- 1/2 cup 2% Greek Yogurt
Indian-Chinese Sweet and Spicy Fried Cauliflower
By polloazul
1. Purée garlic, ginger coins, and 1⁄3 cup water in blender; set aside
- 12 cloves garlic
- 4 2" pieces peeled fresh ginger
- (3 cut into thin coins, 1 julienned)
- 1 head cauliflower, cut into large florets
- Kosher salt
- 2 ⁄3 cup cornstarch
- 2 ⁄3 cup flour
- 1 tsp. red chile powder
- Freshly ground white pepper
- 2 tsp. plus 3 tbsp. soy sauce
- Peanut oil for frying
- 2 small onions, chopped
- 8 –10 Thai chiles, thinly sliced
- 1 ⁄2 cup ketchup
- 1 1⁄2 tbsp. sesame oil
- 2 scallions, thinly sliced
- Cilantro leaves
Pork Tenderloin with Fresh Cherry and Chile Salsa
By polloazul
Prepare a grill to medium-high heat
- 1 cup coarsely chopped fresh cilantro
- 1/2 cup minced shallots
- 6 tablespoons fresh lime juice
- 1/4 cup vegetable oil
- 2 small pork tenderloins, aiming for about 2 pounds
- 1/2 pound fresh cherries, stemmed, pitted, halved
- 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Black-eyed Pea Soup with Andouille and Collards
By polloazul
In a dutch oven, heat olive oil over medium heat
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 (12 ounce) package fully cooked Andouille or smoked sausage links, chopped
- 6 cups chicken stock
- 1 (16 ounce) bag frozen black-eyed peas
- 4 cups collard greens, cleaned and coarsely chopped
- 3 - 4 tablespoons cider vinegar
- 1 teaspoon salt
- 1/8 - 1/4 teaspoon red pepper flakes
- Hot sauce (optional)
Super Bowl Chili
By polloazul
In a heavy-bottomed stock pot heat 2 tablespoons olive oil
- 4 tablespoons olive oil, divided
- 1 lb ground beef
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots; diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 28 ounce can diced tomatoes
- 1 14 ounce can tomato sauce
- 2 tablespoons chili powder, divided
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- kosher salt
- freshly-cracked black pepper
- 1/2 cup fresh cilantro; minced
- 1 16-ounce can red kidney beans
- 2 cups frozen corn kernels, defrosted
- To serve
- Aged sharp Wisconsin cheddar cheese, shredded
- 1 pound fusilli pasta
Green Gazpacho with Shrimp
By polloazul
In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar
- 1 small loaf country-style white bread, cut into 1-inch cubes (about 6 cups)
- 2 tablespoons white-wine vinegar
- 1 1/2 cups water, more if needed
- 3 cucumbers, peeled, halved lengthwise, seeded, and chopped
- 1/2 onion, chopped
- 2 teaspoons sliced almonds
- 2 cloves garlic
- 2 cups seedless green grapes
- 1/2 cup plus 2 tablespoons olive oil
- 2 teaspoons salt
- 1 pound shrimp, shelled and halved lengthwise