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Recipes
CHEDDAR RICE FRITTERS
By polloazul
Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan
- FOR FRITTERS
- 1 cup water
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 cup (7 oz) long-grain white rice
- 1/4 lb coarsely grated sharp Cheddar (1 1/2 cups)
- 2 tablespoons unsalted butter, softened
- 3 scallions, finely chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 1/2 cups fine dry plain bread crumbs
- 3 About 6 cups vegetable oil
- SPECIAL EQUIPMENT: a deep-fat thermometer
- ACCOMPANIMENT: chile vinegar dipping sauce
NOODLE SOUP FOR NEEDY PEOPLE
By polloazul
I have to say, to be prescriptive about a noodle soup seems to be against the ethos of what you’re actually cooki...
- 6 oz udon noodles (dried, from a packet)
- 3 cups chicken or vegetable or dashi stock
- 1 tsp soft dark sugar
- 1 star anise
- 1 tsp minced or grated ginger
- 2 tbsps soy sauce
- 3/4 cup beansprouts
- 3/4 cup sugar-snap peas
- 3/4 cup sliced shitake mushrooms
- 2 heads baby pak choi, finely sliced
- 2 tbsps chopped fresh coriander
German Potato Salad
By polloazul
1. Put potatoes into a large pot, cover with cold water by 2"to 3", and add a generous pinch of salt
- 6-8 medium waxy potatoes
- Salt
- 12 thick slices bacon
- 1 large yellow onion, peeled and thinly sliced
- 6 tbsp. white wine vinegar
- Freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
Lemongrass Green Mussels
By polloazul
1. Cut the stalk of lemongrass into pieces, dice the shallot, zest and juice the lime, and cut ginger into large sl...
- 2 pounds green-lipped mussels
- 1 can fish stock or clam stock
- 2 cups water
- 1 stalk lemongrass
- 1 shallot
- 1 lime (zest and juice)
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar (or piece of rock sugar)
- 1 teaspoon salt
- 1 inch nub of fresh ginger
- 1 tablespoon of sesame oil
- 2 clove garlic
- 3 stalks green onion (only green part)
- 1 serrano pepper
- 1 teaspoon grated fresh ginger
- salt
Keens' Steakhouse Prime Rib Hash
By polloazul
Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this re
- 1 large russet potato, peeled and cut into 1/2" pieces
- 2 tbsp. unsalted butter
- 1/2 small white onion, finely chopped
- 1 stalk celery, finely chopped
- 10 oz. cooked prime rib, cut into 1/2" pieces
- 1 tbsp. finely chopped flat-leaf parsley
- 1 tsp. finely chopped rosemary
- 2 –3 tbsp. ketchup
- 1/2 tsp. hot sauce, such as Tabasco
- Kosher salt and freshly ground black pepper, to taste
- 1 sunny-side-up egg, for serving
- Chopped fresh chives, for garnish
CHEESY CHICKEN AND MUSHROOM LASAGNE
By polloazul
Preheat oven to 425°F with rack in middle
- 1 (10-oz) package cremini or white mushrooms, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
- 3 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons thyme leaves
- 3/4 cup grated Parmigiano-Reggiano
- 12 Barilla no-boil egg lasagne noodles (less than a 9-oz package)
- 1 1/2 cups coarsely grated Gruyère (3 oz)
Miyeok Guk
By polloazul
Soak dried seaweed in water until seaweed is soft, about 10 minutes
- 2 oz korean dried miyoek (seaweed)
- 1 cup beef short ribs, cubed
- 1/2 tablespoon sesame oil
- 2 cloves garlic, finely chopped
- 6 cups water
- salt to taste
CHICKEN SALAD WITH GRAPES AND WALNUTS
By polloazul
Toss chicken with 2 tsp salt
- 1 1/2 lb chicken tenders
- 5 cups water
- 1 3/4 cups reduced-sodium chicken broth
- 1/3 cup plain yogurt
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup seedless grapes, halved crosswise
- 1 cup coarsely chopped walnuts (3 oz)
- 3 tablespoons drained capers, chopped
Braised Leg of Lamb
By polloazul
1. Arrange a rack 8" from broiler element and heat broiler to high
- 1 6–8-lb. semiboneless leg of lamb
- Kosher salt and freshly ground black
- pepper, to taste
- 3 lbs. small red potatoes, scrubbed
- clean
- 15 cloves garlic, crushed
- 6 large carrots, peeled and cut into
- 3 " pieces
- 6 sprigs fresh rosemary
- 2 bay leaves
- 1 large yellow onion, cut lengthwise
- into eight wedges
- 2 cups chicken stock
- 1 cup white wine
- Minced flat-leaf parsley, to garnish
Cuban-Style Ropa Vieja
By polloazul
Render bacon in a 6-qt. Dutch oven over medium-high heat
- 6 oz. bacon, roughly chopped
- 2 lb. flank steak, cut into 1 1/2″ strips
- Kosher salt and black pepper, to taste
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 Cubanelle or green pepper, thinly sliced
- 6 oz. tomato paste
- 1 tbsp. cumin
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 5 cloves garlic, finely chopped
- 1 bay leaf
- 1/2 cup dry white wine
- 2 cups beef stock
- 1 (16-oz.) can whole peeled tomatoes, crushed
- 1/2 cup halved, pitted green olives
- 1/3 cup sliced jarred pimiento peppers
- 3 tbsp. capers, rinsed and drained
- 1 tbsp. white wine vinegar
- 1/4 cup roughly chopped cilantro