Polloazul's profile page
Recipes
Roasted Spanish Onions with Gorgonzola and Chives
By polloazul
Cut the onions into slices and drizzle with canola oil
- 2 spanish onions
- canola oil for drizzling on onions
- 1 pasteurized egg yolk
- 1/2 teaspoon apple cider vinegar
- salt to taste
- 3 tablespoons canola oil
- lettuce greens
- gorgonzola cheese as needed
- chives as needed
Baked Potato Soup With Bacon, Onion & Cheddar
By polloazul
If you are using sliced bacon you'll need to start by preparing it
- 2 cups cooked and diced bacon crumbles
- 1 cup unsalted butter
- 1 cup all purpose flour
- 8 cups milk (whole milk, if possible)
- 2 cups sour cream
- 1 large bunch green onions, diced
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 5 large potatoes, baked and cubed
- 3 cups cheddar cheese, shredded
- 1 clove garlic (optional)
- 1/4 cup grated Parmesan cheese (optional)
Crema de Ají
By polloazul
This versatile, spicy yellow sauce is the perfect accompaniment to roasted chicken, vegetables, french fries, and f...
- 2 * 2 tablespoons aji amarillo paste (or one aji amarillo pepper, chopped and sauteed in oil)
- 1/2 * 1/2 cup mayonnaise
- 1/4 * 1/4 cup sour cream
- 1 * 1 tablespoon ketchup
- 2 * 2 green onions, white and green parts, chopped
- * Juice of 1-2 limes (to taste)
- * Salt and pepper to taste
Braised Summer Pork Shank
By polloazul
Preheat oven to 300° F. With a very sharp knife, make cross-hatch cuts, only deep enough to split the skin, acros...
- 1.5 pound pork shank (fresh ham)
- 3 tablespoons olive oil
- 1 fennel bulb, ferny tops and root end removed, sliced cross-wise
- 5-7 cloves garlic, chopped
- 1/4 teaspoon salt
- 1 (28-ounce) can crushed tomatoes
- 1/3 cup red wine
- 1/4 teaspoon red chile flakes
- 1/4 cup loosely packed freshly chopped Italian parsley, basil, or a combination, divided
- sea salt and freshly ground pepper, to taste
Johnny Schmitt's Potato Gratin
By polloazul
1. Preheat oven to 375°. Heat cream, stock, butter, garlic, bay leaf, red pepper flakes, some nutmeg, and salt and...
- 1 cup heavy cream
- 1 cup Chicken Stock
- 4 tbsp. butter
- 1 garlic clove, crushed
- 1 bay leaf
- Pinch of red pepper flakes
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- 4 large russet potatoes, peeled, and thinly sliced
- 1 cup grated gruyère cheese
Caramelized Onion Dip
By polloazul
In a large skillet, melt the butter
- 2 tablespoons unsalted butter
- 3 medium onions, halved and thinly sliced
- 1 1/2 cups sour cream, at room temperature
- 1/2 pound cream cheese, softened
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
Strawberry and Black Pepper Ice Cream
By polloazul
In a stand mixer combine the eggs and sugar
- 2 eggs
- 3/4 cups sugar
- 2 cups cream
- 1 cup milk
- 1/2 cup strawberry jelly
- 1/2 tsp. black pepper, freshly ground
Creamy Tom Yam Kung (Thai Hot And Sour Soup With Shrimp)
By polloazul
Note: kaffir lime leaves, galangal, and nam prik pao (chili jam) can be found at any Asian supermarket specializing...
- 2 cups low-sodium homemade or canned chicken or pork broth
- 6 to 7 fresh kaffir lime leaves, torn into pieces and lightly bruised (see note above)
- 7 to 8 slices lemongrass, approximately 1/8-inch thick (see note above)
- 7 to 8 very thin slices fresh galangal (see note above)
- 6 ounces fresh button or oyster mushrooms (or 1 1/2 cups well-drained canned straw mushrooms), cut into bite-size pieces
- 2 tablespoons Nam Prik Pao (see note above)
- 1/4 cup fresh lime juice, or to taste
- 1/4 cup fish sauce, or to taste
- 4 to 5 fresh red bird’s eye chilies, crushed
- 1 pound jumbo shrimp, peeled with the head and tail sections intact
- 1 cup evaporated milk, whole milk, or half-n-half
- 1/4 cup lightly-packed cilantro leaves (or sawtooth coriander leaves, thinly sliced)
Vertical Pear Salad
By polloazul
Cut pears horizontally into 3 or 4 slices depending on the size of your pears
- 4 smooth skinned pears
- 2-3 cups watercress
- 1/2 cup toasted pecans
- 1/4 cup crumbled blue cheese
- vinaigrette dressing
- honey for drizzling
- lemon juice
Samuelsson Chili
By polloazul
Soak chipotle peppers in water till soft and chop
- # SOUR CREAM:
- # 3 dry chipotle peppers
- # 2 28-ounce cans crushed tomatoes
- # 1 tablespoon canola oil
- # 3 pounds ground beef chuck
- # 2 red onions, chopped
- # 2 garlic cloves, peeled and minced
- # 2 teaspoons chili powder
- # 1 tablespoon cumin seeds, crushed
- # 2 teaspoons salt
- # 1 cinnamon stick
- # 1 tablespoon dried oregano
- # 2 15-ounce cans kidney beans, drained and riinsed
- # 1/4 cup masa harina (Mexican hominy flour)
- # 3 ounces Mexican chocolate
- # shredded tortilla chips
- # 1/2 cup sour cream
- # juice of one lime
- # 1 tablespoon cilantro, chopped