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Recipes
Pescado a la sal
By polloazul
This Spanish technique of baking fish in a thick layer of salt is not only quite theatrical, it will also give you ...
- For the fish
- 1 kg coarse rock salt
- 2 large eggs, preferably free-range or organic
- 1 1/2 tablespoons fennel seeds
- 1 lemon
- 1 x 600g sea bass or 2 portion-sized bream, gutted,
- scales left on, gills out
- a small bunch of fresh basil
- a small bunch of fresh flat-leaf parsley
- For the alioli
- 3 large cloves of garlic, peeled
- a pinch of saffron
- sea salt
- 50 ml olive oil
- 50 ml good-quality Spanish extra virgin olive oil
- For the side salad
- 1/2 a cucumber, peeled
- a large handful of green olives, stoned
- 2 jarred red peppers
- a few sprigs of fresh flat-leaf parsley, leaves
- picked and chopped
- freshly ground black pepper
Proscuitto Wrapped Pork Loin with Apples
By polloazul
Pound the butterflied pork loin to an even thickness with a mallet
- 1 pork loin, butterflied
- Salt and pepper
- 1 head chard, whole leaves blanched
- 1 cup dried shitake mushrooms
- 3/4 cup dried apples
- 1 onion, minced
- 3 garlic cloves, minced
- 2 tbsp butter
- 1 1/2 tsp dried thyme
- 1 1/2 tsp dried rosemary
- 2 tbsp Calvados
- 2 tsp salt
- 1/2 tsp pepper
- 1 lb ground veal
- 3 ounces thinly sliced proscuitto
- 5 sprigs fresh rosemary
- 4 apples, quartered
- 1 cup hard cider
- 1/2 cup water
Fresh Parsley Drizzle with Capers and Cornichons
By polloazul
Mix all ingredients, including salt and pepper to taste, in a small bowl
- 1/2 cup parsley leaves, chopped coarse
- 3 cornichons, sliced thin, plus 1 teaspoon cornichon juice
- 2 tablespoons drained capers (if large, chop them coarsely)
- 1/2 medium shallot or 1 scallion, sliced thin
- 1/4 cup extra-virgin olive oil
- Salt and ground black pepper
Skillet Corn Bread
By polloazul
Corn bread made from scratch is the secret to a corn-bread stuffing, especially when the bread is this delicious
- 1 1/2 cups yellow cornmeal (preferably stone-ground)
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups cups well-shaken buttermilk (do not use powdered)
- 1/2 stick unsalted butter
- Special Equipment: a well-seasoned 10-inch skillet
Grilled Chorizo Stuffed Poblano Peppers
By polloazul
Heat olive oil in a medium skillet over medium-high heat until shimmering
- 1 tablespoon olive oil
- 1 small onion, minced
- 4 medium cloves garlic, minced
- 2/3 pound raw Mexican chorizo, removed from casings
- 1 1/2 cups cooked white rice
- 2 medium roma tomatoes, seeded and diced
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup Mexican crema, or sour cream
- 1/4 grated cotija cheese
- Kosher salt
- Freshly ground black pepper
- 4 large poblano peppers, halved lengthwise and seeded
- 1 cup shredded pepper jack cheese
- Type of fire: two-zone indirect
- Grill heat: medium-high
Thai Crab Salad Recipe
By polloazul
Salad: Check the crabmeat for shells
- Salad:
- • 1½ lb. fresh crabmeat
- • 2 ripe mangoes
- • 1 large papaya, either green (tastes similar to a cucumber) or ripe
- • 1 cucumber
- • 1 daikon radish
- • ½ bunch each of mint, cilantro, and Thai basil, all rinsed and picked, reserving stems
- • 3 limes, cut into wedges
- • 3 oz. shaved coconut, lightly toasted
- Thai vinaigrette:
- • 1 T sriracha chili sauce
- • Zest and juice of 1 lime
- • 2 tsp. grated ginger
- • 1 T chopped cilantro
- • 1 T peanut oil
- • ⅓ cup grapeseed oil
- • Salt and pepper to taste
- Coconut gelée:
- • 1 13.5-oz. can unsweetened coconut milk
- • 1 whole-stalk piece of lemongrass, smashed and cut into chunks
- • Reserved stems of mint, cilantro, and Thai basil
- • 2½ tsp. powdered gelatin
- • Salt, as needed
Oaxacan Stuffing
By polloazul
1. Heat oven to 400˚. Spread the bread cubes on a large baking sheet and bake until slightly toasted and dry, abou...
- 12-oz. piece whole wheat bread,
- cut into 1/2" cubes (about 7 cups)
- 14 tbsp. unsalted butter
- 2 large white onions, chopped
- 2 ribs celery, chopped
- 1 bulb fennel, cored and chopped
- 4 apples, cored and chopped
- 4 cloves garlic, finely chopped
- 2 poblano chiles, roasted, peeled,
- stemmed, seeded, and chopped
- 6 oz. pitted prunes (about 26), halved
- 3/4 tsp. ground cumin
- 3/4 tsp. freshly ground black pepper,
- plus more to taste
- 1/2 cup finely chopped flat-leaf parsley leaves
- 2 tbsp. finely chopped chives
- 1 tbsp. orange zest
- Kosher salt, to taste
- 3 eggs, lightly beaten
Roasted Baby Carrots, with Chile, Mint and Orange Glaze
By polloazul
Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil, divided
- 1 tablespoon unseasoned rice vinegar
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 4 bunches baby carrots (about 32), trimmed, peeled
- 2 tablespoons thinly sliced fresh mint
- 1 1/2 teaspoons finely grated orange peel
Djej Besla - Chicken and Onion Tagine
By polloazul
1. Make a spice paste: Using the flat side of your knife, chop and mash salt and garlic together on a cutting board...
- 1 tbsp. kosher salt, plus more to taste
- 6 cloves garlic, roughly chopped
- 2 tsp. cumin seeds, crushed
- 1 tsp. paprika
- 1 tsp. ground turmeric
- 5 tbsp. olive oil
- 4 skinless bone-in chicken thighs
- 4 skinless bone-in chicken drumsticks
- 1 tsp. crushed saffron threads
- 4 medium yellow onions, cut into 12 wedges each Freshly ground black pepper, to taste
- 1 lemon, thinly sliced crosswise, seeds removed
- 1 1/4 cups pitted green olives
- 1/3 cup finely chopped cilantro
- Cooked white rice, for serving
Honey and Chipotle Vinaigrette
By polloazul
Inspired by the vinaigrette served with the salad at Chipotle Mexican Grill
- 1/3 c. honey
- 1/4 c. red wine vinegar
- 1 T. ketchup
- 1 T. Dijon mustard
- 1 tsp. freshly squeezed lime juice
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried Mexican oregano
- 1/2 tsp. ground chipotle
- 1/2 tsp. smoked paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 c. extra virgin olive oil