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Recipes
Tamarind-Chile Ice Pops (Paletas de Tamarindo y Chile)
By polloazul
. Bring tamarind, sugar, and 3 cups water to a boil in a 2-qt
- 6 oz. tamarind concentrate
- 1/3 cup sugar
- 1/4 tsp. ancho chile powder
Roasted Vidalia Onions with Herbed Bread Crumbs
By polloazul
Heat oven to 450°. On a foil-lined baking sheet, coat onion slices in oil, keeping them as intact as possible; sea...
- 2 large Vidalia onions, cut crosswise into 1/2″-thick slices
- 4 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 tbsp. bread crumbs
- 2 tbsp. unsalted butter, melted
- 1 tbsp. finely chopped parsley
- 1 tsp. finely chopped oregano
- 1 tsp. finely chopped thyme
- 2 cloves garlic, minced
Thai Lobster Bisque
By polloazul
Pour the oil into a large pot over set over medium heat
- 1 teaspoon vegetable oil
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 onion, peeled and chopped
- 1 head garlic, cut in half horizontally
- 1 1/2 tablespoons peeled ginger, sliced
- 1/2 lemongrass stalk, cut into 1-inch pieces and smashed
- Shells from 2 lobsters, broken
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon whole peppercorns
- 12 cups water
- 1 cup lite coconut milk
- Juice of 1 lime
- Cooked lobster meat, for garnish
Pastor Ryan’s Pasta Carbonara
By polloazul
First, slice up 1 pound of bacon into pieces about one inch wide
- 1 pound Bacon Or Pancetta
- 1 pound Linguine Pasta
- 1 whole Large Onion
- 8 cloves (to 12 Cloves) Garlic
- 1 cup White Wine (or Substitute Another Cup Of Stock)
- 1 cup Chicken Stock
- 4 whole Eggs
- 1-1/2 cup Parmesan Cheese
- 1 bunch Parsley
- 1/2 stick Butter
- 1 Tablespoon (to 2 Tablespoons) Black Pepper
CHOCOLATE TRUFFLE TART
By polloazul
MAKE CRUST: Put oven rack in middle position and preheat oven to 350°F
- FOR CRUST
- 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
- FOR FILLING
- 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
- 3/4 stick stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
- 2 large eggs, lightly beaten
- 1/3 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- SPECIAL EQUIPMENT: an 8-inch (20-cm) round springform pan
- GARNISH: unsweetened cocoa powder for sprinkling
Egg Drop Soup
By polloazul
Pour the stock into a saucepan and place over medium-high heat
- Base Ingredients
- 4 cups (32 oz) chicken or vegetable stock
- 1 tablespoon + 1 teaspoon cornstarch
- 2 to 4 large eggs
- Salt or soy sauce
- Flavoring Extras - Use one or all
- 1/2 " fresh ginger, peeled and cut into rounds
- 1 stem lemongrass, bruised
- 1/2 teaspoon peppercorns
- 2 star anise
- 6-8 whole cloves
- 1 cinnamon stick
- 1 tablespoon soy sauce
- 2 tablespoons miso
- Soup Extras - Use one or all
- 1/2 block (7-8 oz) extra-firm tofu, cut into bite-sized pieces
- 8 oz mushrooms, thinly sliced
- 1 bunch baby bok choy, thinly sliced
- 4 spring onions, thinly sliced
HARIRA
By polloazul
A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room—prepared by chef Mohamed Bouss...
- 1 whole chicken breast, halved
- 4 cups chicken broth
- 4 cups water
- a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
- 1/4 teaspoon crumbled saffron threads
- 2 medium onions, chopped fine
- 2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
- 1/2 cup raw long-grain rice
- 1/2 cup lentils
- 1/2 cup finely chopped fresh coriander
- 3/4 cup finely chopped fresh parsley leaves
- dried chick-peas, picked over water
Kimchi Bulgoi Sandwich/Panini Recipe
By polloazul
Stir together tamari, sesame oil, minced garlic, agave nectar (or honey), mirin, and pepper
- For Bulgogi
- 1 lb tenderloin or rib eye
- 1/4 cup tamari (gluten-free soy sauce)
- 1 TB sesame oil
- 2 large cloves garlic, finely minced
- 1/4 large onion, sliced thinly
- 1/4 Asian pear, grated (totally optional)
- 2-3 TB agave nectar or honey
- 1 TB mirin
- 1/4 tsp black pepper
- For Sautéed Kimchi
- 1 cup napa kimchi, sliced thinly
- 1 tsp gochujang (Korean red chili pepper paste)*
- 1-2 tsp brown sugar or agave nectar
- canola oil for cooking
- 3-4 Kaiser Rolls
- 3-4 slices of mild cheese
- baby spinach or arugula
- mayonnaise (optional)
Cucumber Ribbons with Lemongrass Ginger Vinaigrette
By polloazul
Trim the ends of the lemongrass, remove and discard the outer layers, and mince the pale heart
- for the Ginger Dressing:
- 1 lemongrass stalk
- 1/4 cup extra virgin olive oil
- 2 tablespoons Japanese brown rice vinegar (we actually used mirin)
- 1 teaspoon sugar
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon tamari or soy sauce
- for the Cucumber Ribbons:
- 1 large European or hothouse cucumber
Coffee Cake, 10 Minute Ground Cherry
By polloazul
Preheat oven to 325 degrees Fahrenheit
- 2 cups unbleached all-purpose flour
- 1 1/4 cups granulated sugar
- 1 1/4 teaspoons salt
- 10 tablespoons room temperature unsalted butter, cubed
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk (or regular milk soured with lemon juice or vinegar)
- 1 large egg
- 2 1/2 teaspoons vanilla extract
- 2-3 cups ground cherries (or other berries or fruit), husks removed
- 1 cup chopped pecan pieces (untoasted)
- 1/2 cup packed dark brown sugar
- 2 teaspoons ground cinnamon