Polloazul's profile page
Recipes
GRILLED SWEET POTATOES WITH LIME CILANTRO VINAIGRETTE
By polloazul
Cover potatoes with cold salted water (see Tips) in a large pot, then bring to a boil
- 4 lb sweet potatoes (8; preferably long)
- 1/4 cup fresh lime juice
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 1/4 cup chopped fresh cilantro
Beef curry (nihari)
By polloazul
Place the onions in a 4- or 5-quart slow cooker, and set the meat on top
- 2 medium yellow onions, peeled, cut in half, sliced
- 2 lbs beef brisket, trimmed of fat
- 1 2-inch piece fresh ginger root, peeled and cut into chunks
- 10 cloves garlic, peeled
- 1 heaping tsp ground (powdered) ginger
- 4 green or white cardamom pods
- 3 bay leaves
- 1 4-inch cinnamon stick
- 1 Tbsp garam masala
- 2 Tbsp ground fennel
- 1 Tbsp ground mild (red) chile pepper
- 2 pinches ground nutmeg
- 1 tsp turmeric
- 1 tsp kosher salt
- 1 tsp black salt (or substitute kosher salt)
- 1/2 cup canola oil
Chickpea Casserole with Lemon, Herbs & Shallots
By polloazul
1. Preheat the oven to 375°F and lightly grease a 9x13-inch or other 3-quart baking dish with olive oil
- Three 15-ounce cans chickpeas, rinsed and drained, or 5 cups cooked chickpeas
- 1 cup cooked brown rice
- 4 large shallots, minced or grated
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper
- 2 large eggs, beaten
- 1 cup cottage cheese, ideally the small curd variety of cottage cheese
- 1/2 cup plain yogurt
- 1 cup grated Parmesan cheese, divided
- 1/2 cup fresh flat-leaf parsley
- 2 stalks fresh rosemary (leaves only)
- 2/3 cup dried bread crumbs
- Olive oil
California "Sushi" Rice Salad
By polloazul
In 3-quart saucepan, cook rice in water as directed on package
- 2 cups uncooked regular long-grain white rice
- 1/3 cup rice vinegar (not seasoned)
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons grated gingerroot
- 2 large cucumbers, seeded, chopped
- 2 medium carrots, finely shredded (1 cup)
- 8 medium green onions, sliced (1/2 cup)
- 2 packages (8 oz each) imitation crabmeat sticks, sliced
- 1 small avocado, pitted, peeled and thinly sliced
General Tso's Chicken
By polloazul
1. Mix the ingredients for the marinade
- Marinade:
- 1 pound boneless, skinless chicken thighs
- 6 dried red chilis
- 2 teaspoons minced ginger
- 2 teaspoons finely chopped garlic
- 3 cups peanut oil for deep-frying
- 2 cups cornstarch
- 1 big pinch white sesame seeds, for garnish
- Scallions, thinly sliced, for garnish
- 2 teaspoons dark soy sauce
- 2 teaspoons sesame oil
- 1 egg yolk
- Sauce:
- 1 1/2 tablespoons tomato paste, mixed with 1 tablespoon water
- 1 teaspoon cornstarch
- 3 teaspoons white sugar
- 2 teaspoons dark soy sauce
- 1 teaspoons rice vinegar
- 3 tablespoons chicken stock or water
Gougères with manchego cheese
By polloazul
1. Preheat the oven to 170ºC if convection type, some 10ºC more if only radiation type
- 310 * 310ml skimmed milk (or a mixture of whole milk and water at 50%)
- 140 * 140g unsalted butter
- 1/2 * 1/2 tsp salt
- 140 * 140g AP flour (in fact I usually make them with spelt)
- 5 * 5 medium eggs
- 130 * 130g soft manchego cheese, coarsely grated
- * Black pepper to taste
- 1 * 1 aditional egg for glazing
- * Finely grated manchego cheese for sprinkling (optional)
- * Some herbs for sprinkling (optional)
Cod Croquettes - Bolinhos de bacalhau
By polloazul
1. Place salt cod in a larger bowl
- 500 - 500 g (18 oz.) dried salt Cod
- 4 - 4 peppercorns
- 1 - 1 bay leaf
- 1 - 1 small onion, sliced
- 500 - 500 ml (2 cups) cooled mashed Potato
- 2 - 2 beaten eggs
- 2 - 2 tbsp. finely chopped parsley
- - Vegetable oil for frying
Mo Gu Miantiao Tang (Mushroom Noodle Soup)
By polloazul
A base of homemade chicken stock makes the broth for this soup luxuriously rich
- FOR THE STOCK:
- 2 tbsp. canola oil
- 1 lb. chicken wings
- 4 scallions, cut into 1″ pieces
- 3 cloves garlic, smashed
- 1 2″ piece ginger, thinly sliced
- 10 dried shiitake mushrooms
- FOR THE SOUP:
- 8 oz. slab bacon, cut into 1/4″ matchsticks
- 4 scallions, finely chopped
- 2 cloves garlic, minced
- 1 3″ piece ginger, minced
- 3 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 lb. Chinese egg noodles
- 1 cup canola oil
- 3 red-skinned potatoes, cut into 12″ cubes
- 1/2 mirliton (chayote squash), cut into 1/4″ matchsticks
- 2 eggs, lightly beaten
- Asian chile paste, such as sambal oelek, for serving
Cevapcici
By polloazul
You can use many kind of meats like pork, some people say the best choice is half beef and half lamb, I am not a fa...
- 500 g / 1 pound ground beef
- 1 minced onion
- 2 minced cloves of garlic
- 3 tablespoons sour cream
- 3 tablespoons bread crumbs
- 1 teaspoon sea salt
- 3 tablespoons chopped fresh parsley
- 1.5 tablespoons fresh ground black pepper
- 1 tablespoon paprika powder
- 1 teaspoon curry powder (optional)
- 8 bacon stripes
Tarte Flambée (Alsatian Bacon and Onion Tart)
By polloazul
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggest...
- 1/2 cup crème fraîche
- 1 cup fromage blanc or cream cheese at room temperature
- 1/8 tsp. nutmeg, freshly grated
- 1 tsp. kosher salt, plus more to taste
- Freshly ground white pepper, to taste
- 1 3/4 cups flour, plus more for dusting
- 1 tsp. baking powder
- 3 tbsp. olive oil
- 2 egg yolks
- 8 strips smoked bacon, finely chopped