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Recipes
Grilled Zucchini & Goat Cheese Rollatini with Raisins & Pistachios
By polloazul
In a small bowl, add raisins and cover with warm water
- 1/4 cup raisins
- 1 large zucchini, sliced 1/8th inch thick lengthwise
- Olive oil cooking spray
- 4 oz goat cheese, softened
- 1/4 cup shelled pistachios, roughly chopped
- 1/2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 Tbsp fresh mint, finely chopped
- Fresh ground black pepper, to taste
Salmon on chorizo lentils
By polloazul
Cook the lentils in salt water for 15 - 20 minutes
- 400 g thick organic salmon fillets (2 x 200)
- 2 tbsp olive oil
- 100 g puy lentils
- 100 g chorizo (cubed)
- 2 cloves smoked garlic (sliced)
- 1 tbsp thyme leaves
- splash vinegar
- 2 tomatoes (cut in wedges)
- 50 ml dry rosé wine (eg from the Languedoc)
- 1 handful basil leaves
- 200 g sugar snap peas
- 1 know butter (salted)
Chinese Burmese Chili Chicken
By polloazul
1. Marinate the chicken: in a medium bowl, mix together 1 tablespoon of the oil, 1 teaspoon of the cornstarch, 1/2 ...
- For the marinade:
- 1 pound boneless, skinless chicken thigh or breast, cut into 1-inch cubes
- 1 tablespoon peanut or vegetable oil, for cooking
- 1 medium yellow onion, cut into large dice
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 2 medium red bell peppers, cut into 1-inch squares
- 1 jalapeno pepper, thinly sliced
- 1 medium zucchini, halved lengthwise and each half thinly sliced
- 1 tablespoon peanut or vegetable oil
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the sauce:
- 1/2 teaspoon cornstarch
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 tablespoons fish sauce
- 1/4 teaspoon salt
Tomato and Shiso Salad
By polloazul
Remove the stem from the tomato and slice 3/8″ thick
- 1 tomato
- 1/2 small onion
- 3 shiso leaves
- 1 tsp. sesame oil
- 1/2 Tbsp. shoyu
- 1/2 tsp. rice vinegar
- fresh ground pepper
Summer Garden Tortelloni
By polloazul
Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package...
- * 1 (8-ounce) bag dried cheese tortelloni
- * 1 large garlic clove, finely chopped
- * 2 oz thinly sliced prosciutto, cut into strips
- * 2 cups corn (from 4 ears)
- * 1/2 stick unsalted butter
- * 2 medium tomatoes
- * 1/2 cup chopped basil
Helen Corbitt's Chicken Salad
By polloazul
Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl
- 1 lb. cooked chicken breasts, cut into 1/2″ cubes
- 1 cup mayonnaise
- 1 cup thinly sliced celery
- 1 cup halved purple grapes
- 1/2 cup sliced almonds, toasted
- 1 tbsp. finely chopped parsley
- 1 tsp. kosher salt, plus more to taste
- 1/2 cup whipped cream
- Freshly ground black pepper, to taste
Tuna Watermelon Ceviche
By polloazul
Before preparing ceviche, place tuna in the freezer for 45 minutes to an hour
- 1/2 pound sushi-grade tuna
- 4 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons extra virgin olive oil
- 3/4 teaspoon fine sea salt
- small seedless watermelon
- 2 tablespoons chopped cilantro, divided
- the zest of 1 lime
- 1 teaspoon or more charnushka seeds (also called nigella seeds)
Fried Calamari with Skordalia
By polloazul
First prepare the skordalia sauce
- 2 1/4 lbs. calamari, cleaned and cut into rings
- 1 cup durum wheat flour (semolina)
- 6 pints sunflower oil
- 1 3/8 cups beer
- 5 ozs. white toast bread
- 1/2 cup grounded almonds
- 6 garlic cloves
- 2 tablespoons red vinegar
- 5 tablespoons olive oil
- 1 tablespoon lemon juice
- salt
- pepper
Brussels Sprouts with White Beans & Pecorino
By polloazul
Heat 3 tablespoons oil in heavy large skillet over high heat
- 8 tablespoons extra-virgin olive oil, divided
- 2 pounds brussels sprouts, trimmed, cut in half lengthwise
- 6 garlic cloves, chopped
- 1 cup low-salt chicken broth
- 1 15-ounce can cannellini (white kidney beans), drained
- 2 tablespoons (1/4 stick) butter
- 1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)
Ratatouille de langosta
By polloazul
Combine los ingredientes para el aceite y muela por 30 seg
- Pure de Cilantro y Albahaca:
- Aceite para asar.
- 4 dientes de ajo pelados
- 1 ramita de Romero (Rosemary)
- 1 pizca de oregano
- 1 pizca de hojuelas de chile
- Pimienta
- 1 c. de aceite de oliva
- 2 tbs de cilanto picado finamente
- 2 tbs de Albahaca picada finamente
- 1 dinte de ajo picado
- 2 tbs de aceite de oliva
- Vegetales:
- 1 berenjena picada en tiras de 1/2"
- 1 calabacita picada en tiras
- 1 calabaza amarilla picada en tiras
- 1 cebolla morada en rodajas
- 1 pimiento rojo picado en tiras de 1/2"
- 2 tomates sin semilla y picados en 4
- La langosta:
- 4 lbs de langosta
- 6 tomates
- 12 hojas de albahaca