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Recipes
Hong Kong-Style Wonton Noodle Soup
By polloazul
The Soup Simmer pork bones, a chicken thigh, and ginger in a large pot of water for 1 hour, adding dried shrimp in...
- Broth Ingredients
- 1 pound pork bones
- 2 oz dried shrimp
- 1 piece ginger, peeled and sliced
- 1 large chicken thigh, or 2 quarts chicken broth
- Wonton Ingredients
- 1 pound ground pork (not lean)
- 1 pound shrimp, deveined and finely chopped (or 1 pound frozen shrimp, brought to room temperature and finely chopped)
- 5 to 6 strands yellow chives, chopped
- 1 piece ginger, peeled and minced
- 1 tablespoon soy sauce
- 3 teaspoons dark rice vinegar
- 1 teaspoon sesame oil
- 1 pinch salt
- 1 pinch pepper
- 1 to 2 eggs
- Flour for dusting
- 1 package wonton skins, about 50, thawed if frozen
- 8 ounces egg noodles
- Another 5 to 6 strands yellow chives, chopped, for garnish
Grilled Salmon
By polloazul
Equipment: A grill Several cedar planks
- Salmon fillets, ideally with the skin on
- Olive oil to coat
- Salt
- Pepper
- Lemon juice and zest (optional)
- Minced fresh dill (optional)
- Wine, sake, or cider for soaking the planks
Sriracha Fried Rice
By polloazul
Break up the cold cooked rice into smaller clumps
- 2 tablespoons peanut or vegetable oil
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 2 scallions, white and green parts separated and thinly sliced
- 5 or 6 fresh shiitake mushrooms, stems removed and caps finely chopped
- 1/2 cup frozen peas
- 3 cups cold leftover rice
- 3 tablespoons Sriracha
- 3 tablespoon soy sauce
- 2 teaspoons sesame oil
- Freshly ground black or white pepper to taste
Seafood Paella
By polloazul
Eric Ripert
- 1/4 cup extra virgin olive oil
- 1/4 pound chorizo, sliced 1/4-inch thick
- 1 onion, chopped
- 6 garlic cloves, chopped
- 1/2 tablespoon saffron
- 1 teaspoon turmeric
- 3 cups short grain rice
- 8 cups chicken stock
- 2 cups green peas
- 1 pound striped bass fillet, cut into 8 pieces
- 18 large shrimp, peeled and deveined
- 1 pound mussels, rinsed and beards removed
- 2 dozen cockles, scrubbed
- 1 red pepper, roasted, peeled and cut into 1/4-inch julienne
- 1/4 cup chopped parsley
- 1 lemon, cut into 8 wedges
Birria
By polloazul
1. Preheat oven to 325°. Place garlic, half of chopped onions, and 4 cups water in a large ovenproof pot fitted wi...
- 1 5-lb. piece young goat (preferably the leg)
- or
- 1 3-lb. bone-in lamb roast (preferably the shoulder)
- 4 cloves garlic, crushed and peeled
- 2 medium white onions, peeled and finely chopped
- 1/4 cup rock salt
- 1 pasilla chile, seeded and halved lengthwise
- 1/2 tsp. ground cumin
- 2 tsp. dried marjoram
- Freshly ground black pepper
- 1/2 tsp. ground ginger
- 2 tsp. sesame seeds
- 4 whole cloves
- 4 tsp. sugar
- 6 tbsp. white vinegar
- 15 small tomatoes (about 5 lbs.), peeled, seeded, and chopped
- 2 bay leaves
- 1 small cinnamon stick
- 1/2 cup finely chopped fresh cilantro leaves
- 2 limes, quartered
ROQUAMOLE
By polloazul
In a bowl, crumble or mash the blue cheese with the sour cream
- 1 cup crumbled Roquefort or other blue cheese
- 1/4 cup sour cream
- 2 ripe avocados
- 1/4 cup sliced pickled green jalapeño chilli peppers from a jar
- 2 spring onions, finely sliced
- 1/4 tsp paprika
- 1 large bag blue corn or other tortilla chips, to serve
Roasted Potatoes with Bacon, Gorgonzola, Cilantro and Other Stuff
By polloazul
Preheat oven to 400 degrees F
- 3 pounds baby yukon gold potatoes, quartered or halved
- 2 slices of uncooked bacon, chopped
- 1/2 vidalia onion, chopped
- 1 teaspoon olive oil
- 2-3 ounces of gorgonzola cheese, crumbled
- 3 tablespoons chopped chives
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- salt and pepper
CLAY POT PORK
By polloazul
Cooking meat in caramel sauce is a popular technique in Vietnam; the sweet/bitter sauce makes a perfect foil for sl...
- 1/3 cup sugar
- 3/4 cup chicken stock or store-bought low-sodium broth or water
- 1/3 cup Asian fish sauce, preferably Vietnamese
- 3 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 3 scallions, thinly sliced diagonally, white and green parts kept separate
- 1 lb trimmed boneless pork shoulder, cut into 1-inch cubes
- 1 teaspoon finely ground black pepper
TONGUE TACOS (TACOS DE LENGUA)
By polloazul
SIMMER TONGUE: Put tongue in a 5-qt heavy pot with water, onion, garlic, jalapeño, bay leaf, 1 tsp oregano, and 2 ...
- FOR TONGUE
- 1 (2 3/4- to 3-lb) beef tongue
- 9 cups water
- 1/2 large white onion, chopped
- 4 large garlic cloves, smashed
- 1 fresh jalapeño, slit open
- 1 Turkish or 1/2 California bay leaf
- 3 teaspoons dried oregano, divided
- 2 tablespoons lard or vegetable oil
- 1 teaspoon ground cumin
- 24 soft corn tortillas
- FOR SALSA
- 5 dried guajillo or pasilla chiles, wiped clean, then stemmed, halved, and seeded
- 2 cups boiling-hot water
- 1 lb medium tomatoes (about 3)
- 1/4 large white onion, thickly sliced
- 2 garlic cloves, left unpeeled
- ACCOMPANIMENT: sliced radishes; lime wedges; cilantro sprigs; chopped white onion
Red snapper in creole sauce
By polloazul
Marque los pescados con un cuchillo en ambos lados y marinelos por 24 hrs
- El Marinado:
- 1-1/2 c. aceite de oliva
- 3 oz adobo criollo
- 1-1/2 cebollas rebanadas
- La Salsa Criolla
- 1 c. aceite de oliva
- 2-1/2 cebollas picadas
- 1 pimiento rojo picado
- 1 pimiento amarillo picado
- 1 pimiento verde picado
- 60 oz salsa de tomate
- 4 oz alcaparras
- 4 oz vinagre blanco
- 1/2 c. agua
- 8 oz azucar
- 1 ramito de cilantro picado
- 1/4 c. ajos rebandos despues de medir
- sal y pimienta al gusto.
- El Pure de Malanga:
- 1-1/2 c. de malanga pelada y partida en 4 partes
- 2 tbs de mantequilla derretida
- Sal.
- El Pescado:
- Harina
- 5 chillos enteros
- 25 "green beans" al vapor
- Jugo de limon verde