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Recipes
Grilled Romaine Salad with Blue Cheese and Bacon
By polloazul
Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 mi...
- 6 strips bacon
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. Worcestershire sauce
- 5 heads romaine lettuce, halved lengthwise, rinsed and dried
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. blue cheese, crumbled
Crock pot pulled pork and a secret ingredient
By polloazul
Soften the onions in some oil in the crock pot
- 2 about 2kg pork roast (I got one piece shoulder and one piece butt)
- 2 pressed garlic cloves
- 3 small onions sliced thinly
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp Pimenton de la Vera (or cayenne pepper), ground
- 1 tsp liquid smoke
- 3 cans of Coca-Cola (or enough to cover the meat; if it doesn't turn the pieces a few times)
- a pinch of salt
- barbecue sauce
California Clam Dip
By polloazul
Dump sour cream into a bowl
- 1 16-ounce container of sour cream (full-fat or light; your choice)
- 1 envelope dried onion soup mix (Lipton is traditional, but store brands work well too)
- 1 6 1/2 ounce can chopped or minced clams, drained
- see Notes for optional ingredient suggestions
Salmon and Scallops à la Nage
By polloazul
Bring wine, bay leaf, salt, and 1½ cups water to a simmer in a 12" skillet over medium-high heat
- 1 1/2 cups dry white wine
- 1 large California bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 stalks celery, cut into matchsticks
- 1 medium carrot, cut into matchsticks
- 1 small yellow onion, thinly sliced
- 1 lb. boneless salmon, cut into 4 pieces
- 8 large scallops
- 1/4 cup heavy cream
- 6 tbsp. unsalted butter, cubed and chilled
- Juice of 1 lemon
SLOW COOKER ACHIOTE PORK ROAST
By polloazul
Adapted from Rick Bayless’ cookbook Mexican Everyday
- 1 package (3.5 ounces) achiote paste
- 1.2 cup fresh squeezed lime juice (about 4 limes)
- 1 tablespoon salt
- 3 to 4 large banana leaves, fresh or frozen and thawed
- 3 pound pork shoulder roast
- 1 large white onion
Beef Carpaccio with Parmesan and Dijon Vinaigrette
By polloazul
to slice it: freeze it, then slice it, then pound it if it was too thick
- Sauce:
- 500 g fresh, raw beef tenderloin, thinly sliced
- Salad greens
- Chives- either chopped or left long
- Parmesan cheese sliced
- olive oil and balsamic vinegar for drizzling over the finished dish.
- 2 T Dijon Mustard
- 2 T capers, roughly chopped
- 4 T extra virgin olive oil
- 2 t balsamic vinegar- get a really nice kind.
- 11/2 t salt
- Fresh ground pepper
- 3 T water
Apple Mustard Pork Chops
By polloazul
Rub the pork chops with salt and pepper; set aside
- 6 boneless pork chops, about 3/4-inch thick
- salt and freshly-ground black pepper
- 1 cup apple juice
- 1 1/2 tablespoons spicy brown mustard
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons lard or other cooking fat
Thai On One
By polloazul
Combine all ingredients. “Roll” ingredients back and forth from mixing glass to tin and back several times; mix...
- 2 ounces quality vodka
- 7 ounces tomato juice
- 1/2 ounce Tabasco® brand Soy Sauce
- 2 teaspoons Tabasco® brand SWEET & Spicy Pepper Sauce
- 1 teaspoon minced ginger
- 1/2 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
- 1/4 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon grated lemongrass
- Juice of 1 lime
- Lemongrass stalk
- Candied ginger
- Lime and Lemongrass Salt
- 1/4 teaspoon grated lemongrass
- 1/4 teaspoon lime zest
- 1/2 tablespoon sea salt
- 1/2 tablespoon cane sugar
GREEN PEAS IN CREAM
By polloazul
Bring a large heavy saucepan of salted water (4 teaspoons salt for 2 quarts water) to a rolling boil, then slowly a...
- 3 cups fresh peas (shelled from 3 to 6 pounds peas in pods) or thawed frozen peas (1 pound)
- 2 tablespoons sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped chervil, chives, or mint
Adobo Turkey with Red-Chile Gravy
By polloazul
Make adobo: * Slit chiles lengthwise, then stem and seed
- For adobo
- 4 * 4 dried guajillo chiles (2 oz), wiped clean
- 3 * 3 dried ancho chiles (1 1/2 oz), wiped clean
- 2 * 2 teaspoons cumin seeds
- 1 * 1 (1/2-inch) piece cinnamon stick, smashed
- 2 * 2 whole allspice
- 1 * 1 clove
- 4 * 4 garlic cloves, smashed
- 1 1/2 * 1 1/2 teaspoons dried oregano
- 1 1/2 * 1 1/2 teaspoons thyme leaves
- 1/3 * 1/3 cup cider vinegar
- 3 * 3 tablespoons water
- 2 * 2 tablespoons vegetable oil
- For turkey and gravy
- 1 * 1 (12- to 14-lb) turkey, neck and giblets (excluding liver) reserved for turkey stock
- 2 * 2 cups water, divided
- 1 * 1 tablespoon vegetable oil
- 4 * About 4 cups classic turkey stock, divided
- 1/3 * 1/3 cup all-purpose flour
- * Melted unsalted butter if necessary