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Recipes
Shrimp Lo Mein
By polloazul
Bring a medium pot of water to boil
- Sauce:
- 10 ounces fresh lo mein noodles, or dry Chinese egg noodles
- 2 tablespoons sesame oil
- 1 tablespoon peanut or vegetable oil
- 1 pound shrimp, peeled and deveined
- 1/2 tablespoon minced garlic
- 1 teaspoon minced or grated ginger
- 4 scallions, shredded
- 1/3 cup clam juice
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 tablespoon honey
French onion soup
By polloazul
1. Gather your ingredients
- About 2 1/2 pounds yellow, white, or red onions
- 1/4 cup (1/2 stick) unsalted butter
- Salt
- 4 cups beef or chicken stock (or vegetable, if you want this to be vegetarian)
- Freshly ground black pepper
- Fresh artisan-style bread, cut in thick slices (optional)
- Gruyere or Parmesan cheese (optional)
Cabbage Slaw
By polloazul
In a large bowl, blend all the ingredients well
- 4 cups julienned Savoy or green cabbage (or 2 cups red cabbage, julienned, and 2 cups green cabbage for a more colorful presentation)
- 1 3/4 cups Pearl Oyster Bar Tartar Sauce
- 5 tablespoons sherry vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- Pinch of freshly ground black pepper
Shrimp Scampi
By polloazul
Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add t...
- 5 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1 lb. medium shrimp, peeled, deveined, tails attached
- Kosher salt and freshly ground black pepper, to taste
- 1/4 tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1 tsp. lemon zest
- 1 lb. thin spaghetti, cooked
- 1/4 cup roughly chopped parsley
Mango and Pineapple Sweet and Sour Sauce
By polloazul
Mix the vinegar, sugar, salt, ketchup, mango, pineapple, and pepper in a small saucepan and bring to a boil
- 1/2 cup rice wine vinegar
- 1/4 cup sugar, plus more to taste
- 1/4 teaspoon salt
- 1 tablespoon tomato ketchup
- 1 small ripe mango, finely chopped, about 1/3 cup
- 1/3 cup crushed pineapple, or chunks finely chopped
- 1 small Fresno pepper, seeded and finely chopped, about 2 tablespoons
Tostones
By polloazul
Caliente el aceite a 350oF Pele los platanos y rebanelos a 1/2" utilizando una mandolina Fria los platanos hasta ...
- 16 oz. aceite vegetal
- 2 platanos verdes
- 1 oz Sal
- 4 oz agua
- 4 dientes de ajo picados
KUMAMOTO OYSTERS WITH PONZU GRANITA AND TOBIKO
By polloazul
MAKE GRANITA: Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and ...
- FOR PONZU GRANITA
- 1 (1-inch-wide) piece kombu (dried kelp), rinsed
- 1 cup water
- 3 tablespoons mirin (Japanese sweet rice wine)
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar (not seasoned)
- 2 tablespoons fresh or bottled yuzu juice
- 1 teaspoon sugar
- FOR OYSTERS
- 18 small oysters (preferably Kumamoto or Prince Edward Island), not shucked
- 1 oz tobiko (flying-fish roe)
- SPECIAL EQUIPMENT: a protective glove; an oyster knife
- GARNISH: a bed of seaweed (1 pound)
Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)
By polloazul
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod
- 6 tbsp. unsalted butter
- 4 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 small leek, sliced 1/4" thick
- Kosher salt and black pepper, to taste
- 2 medium carrots, sliced 1/4" thick
- 1 large parsnip, peeled and chopped
- 1 small celeriac, peeled and chopped
- 4 medium new potatoes, peeled and cut into 1" pieces
- 3 cups fish stock
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 tbsp. Worcestershire sauce
- 2 lb. boneless, skinless cod fillet, cut into 2" pieces
- 1/3 cup dill, chopped, plus more for garnish
- 1/4 cup parsley leaves, chopped
- Juice of 1 lemon
- Crusty bread, for serving
Chipotle Chicken Cups
By polloazul
Preheat oven to 350F degrees
- 24 wonton wrappers
- 1 cup shredded cheddar-Jack cheese (or other favorite cheese)
- 1 cup cooked chicken, shredded or small-diced
- 1/2 cup roasted red bell peppers, diced (from the jar works well!)
- 1 cup favorite salsa
- 1/2 tsp. chipotle powder
- 1/2 cup chopped green onions
Pork and/or Beef Tamales
By polloazul
Recipe Source: Maria E. Salazar Required Time: 2 days (the ultimate in slow food)
- 3 pounds pork roast
- 3 pounds beef roast
- 2 large onions
- 4 cloves garlic
- 1/3 to ½ cup chili powder or more (depends on heat of chili powder and spice tolerance of tamal eaters)
- salt
- pepper
- cumin
- 8 cups masa harina
- 2 cups shortening or lard
- Corn husks (2-3 packages for full recipe)