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Recipes
CREAMY STONE-GROUND GRITS
By polloazul
Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan
- 4 cups water
- 4 cups whole milk
- 2 cups white stone-ground grits (see cooks' note, below)
- 1/2 cup heavy cream
- 1/2 stick unsalted butter (optional), cut into pieces
- 2 teaspoons kosher salt
Karfiolleves (Paprika-Spiced Cauliflower Soup)
By polloazul
1. Make the dumplings: In a bowl, stir together flour and salt; add 2 tbsp
- 1/3 cup flour
- 1/2 tsp. kosher salt
- 6 tbsp. unsalted butter, cubed and chilled
- 1 egg
- 1 1/2 tbsp. Hungarian hot paprika
- 1 large yellow onion, finely chopped
- 6 cups vegetable stock
- 1 small head cauliflower, large stem removed, cut into florets
- 1 medium carrot, peeled and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 small bunch flat-leaf parsley, stemmed and finely chopped
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)
Profiteroles With Raspberries
By polloazul
1. Heat oven to 425 degrees; line a baking sheet with parchment paper
- 6 tablespoons unsalted butter, cut into pieces
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 pint raspberries
- 1 pint ice cream or sorbet.
GUATEMALAN RED-CABBAGE RELISH (CURTIDO DE REPOLLO MORADO GUATEMALTECO)
By polloazul
Presilla’s version of a popular Central American table condiment—delicious piled on top of tamales and enchilad...
- 1 (2- to 2 1/2-lb) red cabbage, cored and finely shredded
- 1 large carrot, finely shredded
- 1 large red onion, halved lengthwise and thinly sliced
- 1 to 2 fresh jalapeños, stemmed, seeded, and minced
- 2 Turkish bay leaves or 1 California
- 1 cup red-wine vinegar
- 1 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/4 cup beet juice from a can or jar of beets (not pickled; optional)
- 1/4 cup finely chopped cilantro
- 5 tablespoons grated brown loaf sugar (piloncillo or panela) or 1/4 cup packed dark brown sugar
- 2 teaspoons grated orange zest
- 1/8 teaspoon ground allspice
- 1 tablespoon cumin seeds, toasted
Pork Loin Braised in Milk and Cream
By polloazul
This dish is based on an Italian classic from the Bologna region
- 1 5-lb. pork rib roast (see step 1 below)
- Salt and freshly ground black pepper
- 1 tbsp. olive oil
- 3 tbsp. butter
- Leaves from 1 bunch fresh sage
- 2 cups whole milk
- 2 cups heavy cream
- Wide strips of zest from 1 lemon
Big City Salmon with Martini Sauce
By polloazul
Salmon: Season each piece of salmon with salt and pepper and sprinkle with a little chopped parsely
- Salmon:
- 4 (6-ounce) salmon fillets
- Salt and pepper
- Chopped fresh parsley, as desired
- 2 tablespoons olive oil (if sautéing)
- Martini sauce:
- 1 tablespoon minced shallot
- 1/4 cup gin
- 1/4 cup dry vermouth
- 1 teaspoon chopped whole juniper berries
- 1 teaspoon dried or brined green peppercorns, optional
- 1/4 cup heavy cream
- 2 teaspoons butter
- 6 pimiento-stuffed green olives, sliced into rings
- Fresh lemon juice
- Salt and pepper
Locro de Queso
By polloazul
Heat olive oil in a large hot
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon cumin
- 1 1/2 teaspoon ground annatto (achiote)
- 4 large baking potatoes, peeled and cubed
- 2 cups of milk, plus 1-2 additional cups for thinning
- Water
- Salt & pepper
- 1 cup Monterey Jack cheese, shredded
- 1-2 avocados, sliced
- Cilantro (optional)
Chipotle Onion Dip with Garlic Pita Chips
By polloazul
Melt butter with olive oil in heavy large skillet over medium-high heat
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon extra-virgin olive oil
- 2 large onions (about 1 1/3 pounds total), halved through root end, thinly sliced lengthwise
- Fine sea salt
- 1 16-ounce container sour cream
- 1 8-ounce container crème fraîche*
- 1/2 cup fromage blanc or cream cheese
- 3/4 teaspoon ground chipotle chile powder**
- Garlic Pita Chips
Glazed Carrots with Sage
By polloazul
Heat olive oil and butter in large skillet over medium heat
- 1/2 Tbsp. butter
- 1 tsp. olive oil
- 4 large carrots, diagonally sliced into 1/4″ slices
- 2 -3 tsp. fresh sage leaves, coarsely chopped or 1 -2 tsp. dried crumbled sage
- A sprinkle of sea salt