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Recipes
SAUTÉED BEEF WITH WHITE WINE AND ROSEMARY
By polloazul
Trim excess fat, then thinly slice steak
- 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
- 1 tablespoon all-purpose flour
- 4 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 1/2 tablespoons chopped rosemary
- 2/3 cup dry white wine
Murgh Korma (Creamy Chicken Curry)
By polloazul
Toss chicken, 1 tbsp. minced ginger, minced garlic, juice, and salt in a bowl; chill 1 hour
- 2 lb. boneless, skinless chicken thighs and breasts, cut into 2″ chunks
- 1 tbsp. plus 1 tsp. minced ginger, plus one 2″ piece, peeled and sliced
- 1 tbsp. minced garlic, plus 3 cloves, thinly sliced
- 1 tbsp. fresh lemon juice
- Kosher salt, to taste
- 1/4 cup blanched almonds
- 1/4 cup raw cashews
- 1 tbsp. poppy seeds
- 3/4 cup canola oil
- 1 tbsp. black peppercorns
- 2 tsp. fennel seeds
- 12 dried rose petals (optional)
- 3 green cardamom pods
- 2 whole cloves
- 1 bay leaf
- 1/2 stick cinnamon
- 3 large yellow onions, thinly sliced
- 3 green serrano chiles, stemmed and minced
- 1 tsp. ground turmeric
- 1/2 tsp. paprika
- 1 cup plain yogurt
- 6 tbsp. heavy cream
- Cooked rice, for serving
Chicken and chorizo paella
By polloazul
Tips: To freeze and reheat: Freeze half the paella in 2 freezer-proof boxes for up to 1 month
- 300 g piece chorizo, halved lengthways and sliced
- 8 large chicken thighs, skin removed, boned and cut into large chunks
- 2 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 tbsp smoked sweet paprika
- 600 g paella or risotto rice
- 2-2.2 litres chicken stock, hot
- 2 red peppers and 2 yellow peppers, deseeded and sliced
- 150 g fine green beans, trimmed and blanched
- 6 large, ripe plum tomatoes, cut into chunky pieces
- 25 g pack fresh flatleaf parsley, leaves picked and chopped
- Lemon wedges, to serve
Slow-Cooked Bolognese Sauce
By polloazul
Heat the olive oil in a dutch oven over medium heat
- 1 Tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2-3 cloves of garlic, minced
- 1-2 pounds ground beef
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk (whole or 2-percent)
- 1 cup white wine
- 2 28-ounce cans of whole peeled tomatoes, drained and finely chopped (juices reserved)
- 1 cup reserved tomato juices
Quick Israeli Couscous Salad Recipe
By polloazul
Heat the oven to 425 degrees
- 2 cups grape tomatoes, halved
- 1 medium shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 Tbs. + 2 tsp. olive oil, divided
- 1 1/3 cups uncooked Israeli couscous
- 1 3/4 cups water or stock
- 2 cups fresh baby spinach leaves
- 1/4 cup black olives, sliced
- 1/2 tsp. Greek seasoning (we like Cavender’s)
- 1/2 cup crumbled feta cheese
- 1/2 cup balsamic vinegar
- Juice of half a lemon
Bourbon Orange Coriander Barbecue Sauce
By polloazul
Heat olive oil over medium heat in a medium saucepan
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup bourbon
- 1/2 cup orange juice
- 1/2 cup cider vinegar
- 1 cup ketchup
- 1/2 cup brown sugar (1/3 cup if you'd like it less sweet)
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon orange zest
- 3/4 teaspoon ground coriander
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon salt
Smashed Beets with Goat Cheese
By polloazul
1. Put beets, 4 tbsp. vinegar, 1 tbsp
- 4 medium red, orange, or yellow beets, scrubbed, ends trimmed, and greens
- reserved
- 5 tbsp. red wine vinegar
- 4 tbsp. extra-virgin olive oil
- 2 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 4 tbsp. canola oil
- 1 cup arugula or spinach
- 4 oz. soft goat cheese
- 30 fried garlic chips, for garnish (optional)
COCONUT PANNA COTTA
By polloazul
Pour boiling-hot water over coconut in a blender, then let soak 5 minutes
- 1 1/4 cups boiling-hot water
- 1 2/3 cups sweetened flaked coconut
- 2 cups heavy cream plus additional if necessary
- 1 (1/4-oz) envelope unflavored gelatin (2 1/4 tsp)
- 2 tablespoons water
- 3 tablespoons sugar
- EQUIPMENT: 6 (5-oz) ramekins
TRI-TIP ROAST WITH SUN-DRIED TOMATO AND ROASTED-PEPPER RELISH
By polloazul
Tri-tip is flavorful and well-marbled, but because it’s really a roast rather than a steak, salt and seasonings d...
- 1 red bell pepper
- 1 garlic clove
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons drained capers, chopped
- 1 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon fennel seeds, toasted and coarsely ground
- 1/2 teaspoon sugar, or to taste
- 1 (2- to 21/2-lb) tri-tip beef roast (also called triangular roast; about 2 inches thick)
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped basil
Fresh Mint and Watermelon Soda Floats
By polloazul
In a blender, combine the watermelon, mint and water
- 2 1/2 cups fresh watermelon chunks (large seeds removed, the small white ones are fine)
- 12-15 fresh mint leaves, coarsely chopped
- 12 ounces club soda or carbonated water of choice
- vanilla ice cream