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Recipes
Steak Au Poivre
By polloazul
Season each side of the steak with about a teaspoon of salt
- 1 3/4 lb Flat iron steak (USDA choice)
- 1/4 cup Olive oil
- 1/4 cup Cognac or brandy (I used brandy)
- 1/2 cup Heavy whipping cream
- 1/2 cup Water, hot
- 8 Tbsp Butter, unsalted
- 3 Tbsp Black peppercorns, cracked to a medium consistency
- 1 Tbsp Dijon mustard
- 1 Tbsp Beef base (I used Better Than Bouillon)
- Kosher salt
Barbecue Pork Shoulder
By polloazul
In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt
- 2 tablespoons light brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 2 tablespoons hot chile powder
- 1 teaspoon hot pepper sauce (such as Tabasco), or to taste
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, chopped (with seeds)
- 1 garlic clove, minced
- 3 pounds pork shoulder, cut into 2-inch cubes
- 1 (15-ounce) can diced tomatoes including juice
- 1 bay leaf
Goat Cheese and Pancetta Stuffed Mushrooms
By polloazul
Preheat the oven to 400. Remove the stems from the mushrooms
- 8 oz. stuffing mushrooms (about 12 mushrooms)
- 2 tsp. olive oil plus additional for drizzling
- 2 oz. pancetta, finely diced
- 3 cloves garlic, minced
- 4 oz. goat cheese, softened
- 2 oz. cream cheese, softened
- 3 Tbsp. parsley, chopped
- salt and freshly ground pepper
- ~1 Tbsp. breadcrumbs
Chipotle Honey Lime Pork Tenderloin
By polloazul
Trim tenderloins of fat and silver skin as much as possible
- 2 lbs pork tenderloin
- 1 cup fresh lime juice (~8 limes)
- zest from 2 limes
- 1/2 cup honey
- 1 Tbsp kosher salt
- 1 tsp garlic powder
- 2 chipotle chiles in adobo sauce, chopped
- 1 tbsp adobo sauce
- peanut oil, or other high temperature oil
- cilantro
Basque Lemon Shrimp
By polloazul
repare marinade by combining the lemon juice, vinegar, 2 tablespoons of the olive oil, olives, anchovies, red onion...
- 1/2 cup lemon juice
- 1 Tablespoon sherry or wine vinegar
- 3 Tablespoons olive oil, divided
- 12 black olives, pitted and roughly chopped
- 6 anchovy filets, roughly chopped
- 1 medium red onion, very finely sliced
- 1 bay leaf, crumbled
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- salt and pepper
- 1 avocado, pitted, peeled and sliced (optional)
Slow-Cooker Lemon Garlic Chicken
By polloazul
Remove the bag of gizzards and discard (or reserve for stock)
- Seasoning:
- 3 to 4 pound chicken (labeled fryer or roaster)
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 sprigs thyme, leaves stripped and minced
- Poaching liquid:
- 3 tablespoons fresh lemon juice (about 1 lemon), reserve the rinds
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 1 whole lemon, quartered
- 1 head garlic, cloves separated, but left in their individual skins
- 2 chicken bouillon cubes
- 2 sprigs thyme
- 2 sprigs rosemary
PEPPERY HORSERADISH MASHED POTATOES
By polloazul
Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water
- 1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons bottled horseradish, drained
Camarao Mozambique; Portuguese Spicy Shrimp
By polloazul
In a large frying pan, heat the olive oil over low heat
- 1 large shallot, minced finely
- 4 cloves garlic, minced finely
- 3 tablespoons olive oil
- 1 lb shrimp, leave the shells on
- 1 cup white wine, I used Vinho Verde, water or stock can be used instead
- 1 lemon, juiced
- 1 tablespoon piri piri, or your favorite hot sauce
- handful parsley for garnish
- 1 packet Goya Sazon Con Culantro y Achiote
Tacos de Carnitas with Salsa Verde
By polloazul
Adjust oven rack to middle position and preheat oven to 275 degrees
- 2 medium onions
- 1/2 cup chopped cilantro
- 3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
- Kosher salt
- 1 medium orange
- 6 cloves garlic, split in half
- 2 bay leaves
- 1 cinnamon stick, broken into three or four pieces
- 1/4 cup vegetable oil
- 6 medium tomatillos (about 1 1/2 pounds), peeled and split in half
- 2 jalapeño peppers, split in half lengthwise, stem removed
- 3 limes, cut into wedges
- 1 cup crumbled queso fresco or feta
- 24 corn tortilla
Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup)
By polloazul
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop
- 8 lbs. beef shanks, cut crosswise into
- 2 "-thick, bone-in pieces
- 1/4 cup Chinese rice wine
- 3 tbsp. whole black peppercorns
- 14 cloves garlic, crushed
- 8 plum tomatoes, quartered
- 8 whole star anise pods
- 4 yellow onions, quartered
- 2 dried chiles de árbol
- 1 4" piece ginger, chopped
- 3 tbsp. Chinese black vinegar
- Dark soy sauce, kosher salt, and
- sugar, to taste
- 12 baby bok choy
- 1 1/2 lbs. thin egg noodles
- Chopped pickled Chinese greens,
- for serving