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Recipes
BRUSSELS SPROUTS, MOMOFUKU-STYLE
By polloazul
Adapted from Momofuku via Food52
- For the vinaigrette:
- 2 lbs. Brussels sprouts
- 2 Tbsp vegetable oil
- 1/2 cup chopped cilantro leaves
- 2 Tbsp thinly-sliced cilantro stems
- 1/2 cup fish sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 1/4 cup sugar
- 1 garlic clove, minced
- 1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact
SOUTHEAST ASIAN BEEF AND RICE-NOODLE SOUP
By polloazul
Pat meat dry. Heat 1 Tbsp oil in an 8- to 10-qt heavy pot over medium-high heat until it shimmers, then brown meat ...
- 3 lb meaty beef short ribs
- 3 lb beef shank in 2 or 3 pieces
- 2 tablespoons peanut or vegetable oil, divided
- 1 large onion, sliced
- 2 (1-inch) pieces peeled ginger, smashed
- 1 bunch scallions, white parts smashed and greens chopped
- 3 garlic cloves, smashed
- 1 (4-inch-long) fresh red or green chile, stemmed and halved lengthwise
- 2 qt water
- 1/4 cup soy sauce
- 4 whole star anise
- 1 (4-inch) cinnamon stick
- 14 oz dried flat Asian rice noodles
- ACCOMPANIMENTS: mint sprigs; thinly sliced seedless cucumber; Sriracha and hoisin sauces; lime wedges
Filet mignon in wine sauce
By polloazul
Hierva el vino y los caldos afuego alto hasta que el líquido se reduzca a la mitad (alrededor de una hora)
- 1 botella de merlot
- 2 latas de consome de pollo
- 1 lata de caldo de res
- 2 tbs mantequilla
- 1 tbs harina
- 1 tbs aceite de oliva
- 6 6oz filetes
- Pimienta
- 1/4 c. shallots picados
- 1 tbs ajo picado
- 1 tsp tomillo (thyme)
Gambas al ajillo (Spanish -style garlic shrimp)
By polloazul
Source Cook’s Illustrated
- 14 medium garlic cloves,peeled
- 1 lb (31-40)shrimp,peeled,deveined, and tails removed
- 8 tablespoons olive oil
- 1/2 teaspoon salt
- 1 bay leaf
- 1 (2 inch) piece mild dried chile,such as new Mexico,roughly broken, seeds included
- 1 1/2 teaspoons sherry vinegar
- 1 tablespoon chopped fresh parsley leaves
Pumpkin Soup with Toasted Walnuts
By polloazul
Melt the butter in a medium dutch oven pan over medium heat
- 2 tablespoons butter
- 2 medium leeks, white and pale green parts only, finely chopped
- 2 medium carrots, finely chopped
- 1 rib celery, finely chopped
- 2 garlic cloves, minced
- 3/4 teaspoon cumin
- 3/4 teaspoon coriander
- 1/4 teaspoon nutmeg
- 3 cups chicken broth, plus extra for thinning
- 1 - 15 ounce can pure pumpkin puree
- 1/3 cup maple syrup
- 1/2 cup half and half
- salt and pepper, to taste
- walnuts and blue cheese for garnish
Crawfish Étouffée
By polloazul
1. In a small bowl, combine salt, cayenne, white pepper, black pepper, basil, and thyme; set spice mixture aside
- 2 tsp. kosher salt
- 1 tsp. cayenne pepper
- 1 tsp. freshly ground white pepper
- 1 tsp. freshly ground black pepper
- 1 tsp. dried basil
- 1 ⁄2 tsp. dried thyme
- 3 ⁄4 cup canola oil
- 3 ⁄4 cup flour, sifted
- 1 ⁄4 cup finely chopped onion
- 1 ⁄4 cup finely chopped celery
- 1 ⁄4 cup finely chopped green bell pepper
- 3 cups seafood or chicken broth
- 12 tbsp. unsalted butter, cubed
- 2 lbs. peeled crawfish tails or
- peeled medium shrimp
- 1 cup finely chopped scallions
- Cooked white or yellow rice, for serving
Blue Cheese Ball
By polloazul
In a food processor combine all ingredients except pecans and parsley
- 1 package cream cheese, full fat, at room temperature
- 4 oz blue cheese, at room temperature
- 1 small shallot, peeled, minced, I used a micro-plane
- 1 small meyer lemon, zested – you will only use the zest, use the juice from lemon in your next salad dressing
- 1 teaspoon black pepper
- pecans, handful, toasted
- italian parsley, handful
Chocolate Hazelnut Spread
By polloazul
Adapted from the Encyclopédie du Chocolat under the direction of Frédéric Bau
- 1/3 cup (40g) whole almonds
- 1 1/3 cup (160g) hazelnuts
- 1 3/4 cup (400g) whole milk
- 7/8 cup (60g) powdered whole milk
- 3 tablespoons (40g) mild-flavored honey
- pinch of salt
- 6 ounces (170g) bittersweet or semisweet chocolate, chopped
- 5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)
Caldo de Camaron Seco
By polloazul
From Diana Kennedy, Art of Mexican Cooking
- 1/4 pound large dried shrimp
- 10 (1 1/2 oz) chiles guajillos
- 2 large (1 lb) ripe tomatoes
- 2 large garlic cloves, peeled
- 2 tablespoons safflower oil
- 2/3 cup cooked chick-peas (garbanzo beans) you can use canned if you don't wish to prepare fresh
- 3 medium (6 oz) carrots, scraped and cut into 1/2" slices
- 3 small (6 oz) red skinned potatoes, peeled and cut into 1/2" cubes
- 5 cups water
- sea salt to taste
- Garnish
- 1/3 cup olive oil or mild avocado oil (optional)
- 1/2 cup chopped white onion
- 8 lime quarters
Lemongrass Pork Satay
By polloazul
Puree oil, oyster sauce, lemongrass, sesame, fish sauce, sugar, shallots, and garlic in a food processor until smoo...
- 3 tbsp. canola oil
- 2 tbsp. oyster sauce
- 2 tbsp. minced lemongrass
- 2 tbsp. toasted sesame seeds
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 2 small shallots, minced
- 1 clove garlic, minced
- 5 oz. pork shoulder, cut into 1″-wide, 1/4″-thick slices