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Recipes
Fun-Guy Mushrooms
By polloazul
1. Melt the butter over medium heat in a wide frying pan
- 2 tablespoons butter
- 1 large shallot or small yellow onion, minced
- 1 clove garlic, minced
- 1/2 pound shiitake mushrooms, stems removed, caps sliced
- 1/2 pound crimini mushrooms, sliced
- 1/3 cup brandy
- 1/3 cup heavy cream
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- Salt and pepper
MUSSELS WITH GARAM MASALA
By polloazul
Heat oil in an 8-qt heavy pot over medium-high heat until it shimmers
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 1 fennel bulb, trimmed and finely chopped, reserving fronds
- 4 garlic cloves, chopped
- 1 teaspoon garam masala (Indian spice mixture)
- 1/4 teaspoon hot red-pepper flakes
- 1 (15-oz) can diced tomatoes in juice
- 2/3 cup well-stirred canned unsweetened coconut milk
- 4 lb cultivated mussels, scrubbed
- 1 cup basil leaves, finely chopped
- ACCOMPANIMENT: naan or crusty bread
Ropa vieja
By polloazul
In a 4-quart slow cooker, place the meat, Ro*Tel, onion, chili powder, cumin and Mexican oregano
- 1-1/2 lbs flank steak (frozen or defrosted), cut in half if necessary to fit into the cooker
- 1 14-oz can Ro*Tel
- 1 medium onion, diced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp Mexican oregano
- 3/4 cup of your favorite salsa
Olive Oil-Braised Vegetables
By polloazul
1. Put the olive oil, anchovy paste, chile flakes, sun-dried tomatoes, garlic, rosemary, and lemon slices in a 6-qt
- 1 cup extra-virgin olive oil
- 1 tbsp. anchovy paste
- 1/2 tsp. crushed red chile flakes
- 6 sun-dried tomatoes, thinly sliced lengthwise
- 6 cloves garlic, peeled and smashed with the side of a knife
- 6 sprigs rosemary
- 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
- 1 large zucchini, cut diagonally into 1 1/2″-long pieces
- 1 lb. baby Yukon Gold or new potatoes
- 1 medium head broccoli, cut into florets, stalk cut into large pieces
- 1/2 medium head cauliflower, cut into florets, stalk cut into large pieces
- 2 tbsp. finely chopped parsley
- 2 sprigs marjoram, stems removed
- Kosher salt and freshly ground black pepper, to taste
Stuffed Roasted Figs with Goat Cheese and Pistachios
By polloazul
Place grape juice and 3 teaspoons of honey in a saucepan
- 250 ml Grape juice
- 5 tsp Honey
- 1/2 tsp Green peppercorns
- Fresh thyme
- 30 g Pistachio nuts
- 100 g Fresh goat cheese
- Freshly ground black pepper
- 3 Fresh figs
SCRAMBLED EGGS WITH CURRY LEAVES
By polloazul
Lightly beat eggs with 1/4 teaspoon each of salt and pepper
- 5 large eggs
- 2 tablespoons ghee
- 20 fresh curry leaves, coarsley chopped
- 2 (4-inch) fresh hot green chiles, including seeds, thinly slicd
- 1 to 2 teaspoons teaspoons minced peeled ginger (to taste)
- 1/2 small onion, thinly sliced
- 1/4 teaspoon turmeric
- 2 small tomatoes, chopped
- 2 spring onions or scallions, finely chopped
- GARNISH: cilantro sprigs
Linguine with Clams and Chiles
By polloazul
Pairing Note Crisp Bisson Vermentino 2006 ($30) pairs beautifully with this dish's briny, spicy notes
- Kosher salt, to taste
- 1 lb. pasta, preferably linguine
- 1 ⁄3 cup extra-virgin olive oil,
- plus more for drizzling
- 4 oz. pancetta, minced
- 2 cloves garlic, thinly sliced crosswise
- 2 Fresno or Holland chiles, stemmed
- and thinly sliced crosswise
- 2 3⁄4 lbs. littleneck clams (about 30),
- scrubbed clean
- 1 ⁄3 cup dry white wine
- 3 tbsp. roughly chopped fresh flat-leaf parsley
Beer-Braised Chicken with Sriracha
By polloazul
With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil...
- Sauce:
- 2 pounds chicken thighs or drumsticks with skin
- 2 tablespoons peanut or vegetable oil
- 2 scallions, white and green parts separated and thinly sliced
- 8 cremini mushrooms, stems discarded and caps quartered
- 1/2 teaspoon white sesame seeds
- 1 cup dark brown ale (preferably a nutty one with a good amount of sweetness)
- 1/2 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 to 3 teaspoons Sriracha
- 1/2 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 tablespoon sugar sugar
- 1/4 teaspoon salt
Smoky Corn and Jalapeno Dip
By polloazul
Set grill to medium high heat
- 2 large ears of corn, husks on
- 2 jalapeno peppers
- 1/2 cup mayonnaise (I prefer Duke's Light)
- 1/2 cup sour cream (I prefer light)
- 1/2 cup grated cheddar cheese
- 1/2 cup grated pepper jack cheese
- 1/4 teaspoon Pimentón de La Vera (smoked paprika)
- 1/4 teaspoon kosher salt, or to taste
Roasted Banana Coconut Ice Cream
By polloazul
1. Place bananas and dates in a 11-by-7-Inch Pyrex baking dish 2
- 4-5 medium bananas, sliced into 1" pieces
- 2 dates, chopped
- 1 tablespoon vanilla extract
- 2 tablespoon coconut oil
- 1 (13.5 ounce) can coconut milk