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Recipes
Seven-Hour Leg of Lamb
By polloazul
1. Cook the lamb: Heat oven to 300˚
- FOR THE LAMB:
- 1 4-lb. shank end leg of lamb or
- a 4-lb. piece of shoulder, trimmed
- 3 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper,
- to taste
- 1 750-ml bottle dry white wine
- 20 cloves garlic, unpeeled
- 10 sprigs each fresh rosemary,
- thyme, and savory
- 5 fresh or dried bay leaves
- FOR THE BEANS:
- 2 cups dried white beans, preferably cannellini
- or white coco, soaked overnight
- 5 cloves garlic, smashed
- 3 sprigs fresh thyme and parsley and a bay leaf
- tied together with kitchen twine
- 10 whole cloves
- 1 large onion, halved
- Kosher salt and freshly ground black pepper,
- to taste
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. crème fraîche
Lucques’ Grilled Pork Burger
By polloazul
To make romesco: Preheat oven to 375 degrees
- For Romesco Sauce:
- 5 ancho chiles
- 2 tablespoons raw almonds
- 2 tablespoons blanched hazelnuts
- 1 1/4 cups extra-virgin olive oil
- 1 slice country bread, about 1-inch thick
- 1/3 cup San Marzano canned tomatoes
- 1 clove garlic, chopped
- 1 tablespoon chopped flat-leaf parsley
- 1/2 lemon, for juicing
- Kosher salt
- For burgers:
- 1 1/2 teaspoons cumin seeds
- 3 tablespoons extra-virgin olive oil, plus more for grilling
- 1/2 cup diced shallots
- 1 tablespoon minced garlic
- 1 tablespoon thyme leaves
- 2 chiles de arbol, thinly sliced on the bias
- 2 pounds ground pork
- 1/4 pound fresh Mexican chorizo, casing removed (or use finely chopped Spanish chorizo)
- 3 ounces applewood-smoked bacon, finely diced
- 2 tablespoons chopped flat-leaf parsley
- 6 slices Manchego cheese
- 6 brioche or other good burger buns
- Mayonnaise, store-bought or your own homemade
- 2 ounces arugula
- Kosher salt and freshly ground black pepper
Sweet and Sour Tomatoes
By polloazul
adapted from Simple Chinese Cooking by Kylie Kwong
- 1 shallot, very thinly sliced
- 1 tablespoon sugar
- 1/4 teaspoon salt, plus more to taste
- 3 medium tomatoes
- 1 tablespoon cider vinegar
- 2 teaspoons fish sauce
- 1 tablespoon chopped mint
Steak with Herb Sauce (Bistecca Con Salsa delle Erbe)
By polloazul
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped ste...
- 1 cup packed basil leaves
- 1 cup packed flat-leaf parsley leaves
- 2 tbsp. packed fresh oregano leaves
- 1 tbsp. packed fresh rosemary leaves
- 1 tbsp. packed fresh thyme leaves
- 1 tbsp. packed fresh tarragon leaves
- 2 cloves garlic, minced
- 3 ⁄4 cup plus 2 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (24 oz.) 2"–3"-thick rib-eye, strip, or porterhouse steak
Pork with Paprika, Mushrooms, and Sour Cream
By polloazul
Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square
- 1 lb. pork loin, fat trimed and cut into cubes about 1 inch square
- 1 T + 1 T sweet paprika
- salt and fresh ground black pepper for seasoning pork
- 2-3 T olive oil
- 8-12 oz. crimini or white mushrooms, washed and cut into thick slices
- 1 onion, finely chopped
- 1 T finely minced garlic
- 1/2 tsp. dried thyme
- 1/2 tsp dried caraway seeds, ground or crushed
- 1 can petite dice tomatoes plus juice
- 1/2 cup chicken stock
- 2/3 cup light sour cream
CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE
By polloazul
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with orega...
- 3 tablespoons olive oil
- 1 lb peeled large shrimp
- 3 large garlic cloves, forced through a garlic press
- 1/4 teaspoon dried oregano
- 1/2 cup sweet (red) vermouth
- 1 (14- to 15-oz) can diced tomatoes, drained
- 3/4 cup heavy cream
- 1/2 teaspoon fresh lemon juice
- 1/2 lb capellini (angel-hair pasta)
Roasted Cauliflower with Brown Butter
By polloazul
Preheat your oven to 425˚F/220˚C
- 1 cauliflower
- 1 tablespoon canola oil
- 3 ounces/80 grams butter, at room temperature or softened
- kosher salt
Garlic Shrimp
By polloazul
Peel the shrimp and chop up all the vegetables
- For Serving:
- 1 lbs of shrimp (peeled)
- 6 cloves of garlic (finely chopped)
- 1 shallot (finely chopped)
- 2 tbsp of fresh cilantro (finely chopped)
- 1 tbsp of fresh ginger (finely chopped)
- 1 tbsp of oyster sauce
- 1 tbsp of fish sauce
- 1 tbsp of soy sauce
- 2 tbsp of plum sauce (or honey or sugar)
- 1 tsp of black pepper
- 1 tsp of fresh lime juice
- 2 tbsp vegetable oil for frying
- Rice Noodles
- Cilantro
- Lime Wedges
- Prink Nam Pla
Ochsenschwanzsuppe (Oxtail Consommé)
By polloazul
To ensure that this consommé is absolutely clear, chef Alexander Kroll of the Widder Hotel in Zurich creates a "ra...
- FOR THE CONSOMMÉ RAFT:
- 12 oz. ground beef
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped leek
- 7 egg whites
- FOR THE CONSOMMÉ:
- 3 lb. oxtails, cut crosswise into 2″ slices
- 1/2 cup canola oil
- Kosher salt and freshly ground black pepper, to taste
- 8 cups beef or veal stock
- 3 ribs celery, roughly chopped
- 2 medium carrots, peeled and roughly chopped, plus 1 small carrot, peeled and julienned
- 1 large leek, roughly chopped
- 1 small yellow onion, roughly chopped
- 2 tbsp. tomato paste
- 1 tsp. whole black peppercorns
- 3 bay leaves
- 3 sprigs rosemary
- 1 cup red wine
- 1 tbsp. thinly sliced scallions
BRUSSELS SPROUTS WITH SHALLOTS AND WILD MUSHROOMS
By polloazul
- FOR BRUSSELS SPROUTS
- 3 lb Brussels sprouts, trimmed and halved lengthwise
- 1/4 cup olive oil
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- FOR SHALLOTS
- 1 cup vegetable oil
- 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
- FOR MUSHROOMS
- 3/4 stick (6 tablespoons) unsalted butter
- 1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- SPECIAL EQUIPMENT: a deep-fat thermometer