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Recipes
Stuffed Artichokes
By polloazul
1. Using a serrated knife, cut off artichoke stems to create a flat bottom
- 4 large, full-size artichokes
- 1 lemon, halved
- 1 3⁄4 cups dried bread crumbs
- 1 cup grated pecorino
- 1 ⁄3 cup chopped flat-leaf parsley leaves
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 8 cloves garlic, finely chopped
- 5 tbsp. extra-virgin olive oil
Lemon and Coriander Marinated Olives
By polloazul
1. In a large bowl, mix olives with oil, lemon juice, coriander, garlic, and bay leaves
- 1 lb. cracked (but not pitted) green olives
- 1 ⁄3 cup extra-virgin olive oil
- 1 ⁄4 cup fresh lemon juice
- 2 tbsp. whole cracked coriander seeds
- 4 garlic cloves, bruised
- 3 fresh or dried bay leaves
- 1 lemon
Shrimp with Feta
By polloazul
Though the shrimp cooks for almost an hour in this dish—a specialty of the Macedonian port city of Thessaloníki...
- 1/2 cup extra-virgin olive oil
- 4 scallions, finely chopped
- 1 green bell pepper, seeded and finely chopped
- 1 small fresh red chile, seeded and finely chopped
- 1 tbsp. finely chopped
- fresh oregano
- 1/2 cup finely chopped fresh parsley
- Freshly ground black pepper
- 1 1/2 lbs. medium shrimp
- 4 plum tomatoes, peeled,
- seeded, and chopped
- 1/2 lb. feta, crumbled
- 3 tbsp. milk
Chorizo, Shiitake Mushroom and Mustard Risotto
By polloazul
Put the chicken stock in a saucepan and bring to a gentle simmer
- 1 teaspoon olive oil
- 2 chorizo sausages
- 1 cup roughly chopped shiitake mushrooms
- 1/2 onion diced
- 1 cup arborio rice
- 1/4 cup white wine
- ~4 cups chicken stock
- 1 heaping spoonful French grain mustard
- 1 tablespoon cold butter
- 1/4 cup freshly grated Parmaggiano Reggiano
- A handful flatleaf parsley, finely chopped
Sopa de fideo seco
By polloazul
En un recipiente con agua caliente ponga a remojar el chile por 20 min
- 8 oz. fideo quebrado
- 5 tomates
- 4 c. caldo de pollo
- 2 dientes de ajo
- 1/4 cebolla
- 4 tbs aceite de oliva
- 1 tsp azucar
- 1/2 chile ancho
- queso cotija
Brisket with Pomegranate Juice
By polloazul
Season the brisket all over with salt and pepper
- 1 first-cut or second-cut brisket, about 5 pounds, trimmed of fat
- Salt
- Pepper
- 4 tablespoons olive oil
- 2 onions, coarsely chopped
- 2 leeks, white part only, sliced
- 6 large cloves garlic
- 1 celery stalk, sliced
- 2 cups pomegranate juice
- 2 cups chicken broth, or as needed
- 2 tablespoons meat glaze, optional
- Bouquet garni
CURRIED-PORK NOODLES
By polloazul
Cover noodles with boiling-hot water and soak until tender, about 7 minutes
- 7 to 8 oz dried thin rice noodles (rice vermicelli)
- 2 tablespoons vegetable oil, divided
- 1 lb ground pork
- 3 garlic cloves, smashed
- 1/2 cup frozen chopped onion
- 1 1/2 cups frozen bell peppers in strips
- 2 tablespoons curry powder (preferably Madras)
- 2 tablespoons Asian fish sauce, or to taste
- 3/4 cup coarsely chopped cilantro
- 3/4 cup coarsely chopped basil
- ACCOMPANIMENT: Sriracha or other Asian hot sauce
Poisson en Papillote (Red Snapper Baked in Packets)
By polloazul
1. Heat oven to 450°. Cut out four 16" x 10" heart-shaped pieces parchment paper; fold hearts in half lengthwise t...
- 4 (4-oz.) red snapper filets
- Kosher salt and freshly ground black pepper, to taste
- 16 sprigs thyme
- 8 sprigs rosemary
- 4 bay leaves
- 4 tbsp. unsalted butter
- 4 tbsp. olive oil
- 1/2 cup white wine
- 1/4 cup finely chopped herbs, such as parsley, chives, tarragon, or chervil (any combination)
- 1 lemon, cut into 4 wedges
Four-Hour Baguette
By polloazul
Traditional baguettes are 24 to 30 inches long and are baked in ovens that produce steam, which delays crust format...
- 1 1/2 cups (12 oz.) tap water, heated to 115°
- 1 tsp. (1/8 oz.) active dry yeast
- 3 1/4 cups (14 2/3 oz.) all–purpose flour
- 1 1/2 tsp. (3/8 oz.) kosher salt
- Canola oil, for greasing bowl
- 1/2 cup ice cubes
MEDITERRANEAN EGGPLANT AND BARLEY SALAD
By polloazul
ROAST EGGPLANT AND ZUCCHINI: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F
- 1 1/2 lb eggplant, cut into 1/2-inch cubes
- 3/4 lb zucchini, cut into 1/2-inch cubes
- 10 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chopped scallion (from 1 bunch)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 1/4 cups pearl barley (8 oz)
- 1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon sugar
- 1/2 lb cherry tomatoes, quartered
- 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
- 1/2 cup thinly sliced red onion, rinsed and drained if desired
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint
- ACCOMPANIMENT: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices