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Recipes
Pho Bac
By polloazul
This heady Northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bon...
- 4 large shallots, unpeeled
- 1 4″ piece ginger, unpeeled
- 1 tsp. fennel seeds
- 5 star anise
- 1 3″ stick cinnamon
- 1 pod black cardamom, crushed
- 5 lbs. beef leg bones, cut into 2″–3″ pieces
- 1 1/2 lbs. boneless beef chuck, trimmed and cut into 4″ x 2″ x 1 1/2″-thick pieces
- 1/2 oz. dried scallops
- 2 tbsp. kosher salt, plus more
- 1/4 cup fish sauce
- 8 scallions, green parts thinly sliced, white parts left whole
- 1 1/2 tbsp. unseasoned rice vinegar
- 2 serrano chiles, stemmed and thinly sliced crosswise
- 2 lbs. small flat rice noodles
- 8 oz. beef sirloin, cut across grain into 1/6″-thick slices
- 1 medium yellow onion, thinly sliced, soaked in cold water for 30 minutes
- 1/3 cup cilantro leaves
- Freshly ground black pepper, to taste
Mahimahi with ponzu sauce
By polloazul
ACCOMPANIMENT: pickled radish and carrot salad
- FOR MARINADE
- 1/2 cup rice vinegar (not seasoned)
- 3 tablespoons frozen orange juice concentrate, thawed
- 3 tablespoons soy sauce
- 1 tablespoon ground ginger
- 1/4 cup sugar
- 1/4 cup chopped scallions
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon Sriracha (Southeast Asian chile sauce)
- FOR FISH
- 4 (6-oz) pieces mahimahi fillet (1 1/2 inches thick)
- 1/3 cup cornstarch
- 3 tablespoons olive oil
- FOR SAUCE
- 1/2 teaspoon cornstarch
- 1 tablespoon water
- 3/4 cup fresh orange juice
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 1 garlic clove, minced
- 1 teaspoon very fine shreds of peeled ginger
- 3 tablespoons unsalted butter, softened slightly
State Fair Chili
By polloazul
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika
- 1/4 cup canola oil
- 1 medium yellow onion, finely chopped
- 1 rib celery, finely chopped
- 2 lb. ground beef
- 1/4 cup chile powder
- 2 tbsp. tomato paste
- 2 tbsp. paprika
- 2 tsp. kosher salt, plus more to taste
- 6 cloves garlic, finely chopped
- 2 (28-oz.) cans whole, peeled tomatoes, crushed by hand
- 2 (15-oz.) cans kidney beans, drained
- Freshly ground black pepper, to taste
Zanahorias vichy
By polloazul
Combine todo en una cacerola, tape y cocine a fuego moderado-bajo por 15 minutos o hasta que las zanahorias esten t...
- 1-1/2 lb zanahorias en rebanadas de 1/8 in.
- 2 tbs mantequilla
- 1/4 c. agua mineral
- 1 tsp azucar
Mexican Roadside Chicken
By polloazul
Adapted from Mexican Everyday by Rick Bayless
- 1 1/2 teaspoons ground ancho chile powder
- 1 teaspoon dried oregano, preferably Mexican
- A big pinch of ground cloves
- 1/2 teaspoon of ground cinnamon
- 2 garlic cloves, peeled and finely chopped or crushed through a garlic press
- 3 tablespoons apple cider vinegar
- 1/4 cup fresh orange juice
- 1 teaspoon Kosher salt, plus a little more for the onions
- 1 large chicken, about 3 lbs, butterflied
- 2 large bunches of green onions or knob onions
- A little olive oil for brushing the onions
- Grilled tomatillo salsa, for serving
SOFFRITTO
By polloazul
from Ad Hoc at Home
- 3 C finely diced Spanish onions (about 1 pound)
- 1 C extra virgin olive oil
- to taste, kosher salt
- 1 pound plum tomatoes (about 6)
- 1/2 tsp garlic, minced
PENANG FRIED RICE NOODLES
By polloazul
Soak noodles in cold water to cover 30 minutes, then drain
- 1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
- 2 1/2 tablespoons soy sauce
- 1 tablespoon water
- 1 1/2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten with a pinch of salt
- 1/2 pound peeled and deveined large shrimp
- 1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
- 3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks’ Notes), sausage thinly sliced crosswise
- 2 large garlic cloves, finely chopped
- 1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
- 1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
- Lime wedges for serving
- EQUIPMENT
- A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet
Chèvre with Cyprus Black Flake Sea Salt and Cacao Nibs
By polloazul
Spread the cacao nibs in a single layer on a sheet of foil
- 1 cup unsweetened cacao nibs
- 1 (8-ounce) log fresh goat cheese
- 2 three-finger pinches of Cyprus black flake sea salt
- 1 (8-ounce) baguette
Orange Salmon
By polloazul
Preheat oven to 400 degrees F
- Zest of 1 orange
- 1/4 cup freshly squeezed orange juice
- 1/4 cup soy sauce
- 2 tsp grated ginger (I used 1 tsp ground ginger)
- 4 6 oz boneless, skinless salmon fillets (I just bought a pound of salmon and then cut it in two)
- 16 asparagus spears, trimmed (I used 10 because I only made two fillets)
Coliflor asada con ajo
By polloazul
Coloque los racks en la parte baja y alta del hrno y precaliente a 425oF
- 6 lb de coliflor cortada en floretes de 2 in.
- 1/2 c. aceite de oliva
- 4 dientes de ajo picados
- 1/2 tsp sal
- 1/4 tsp pimienta