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Recipes
Masa (Dough for tortillas and tamales)
By polloazul
Place the corn in a colander and rinse under cold water
- 1 1/2 pounds dried field corn
- 2 tablespoons "cal" slaked lime
Classic Caesar salad with BBQ chilli prawns
By polloazul
1. Peel just the body shell from the prawns, leaving the tail and head intact
- 800 g large, whole, unpeeled, raw prawns (see delicious. tip)
- 3 tbsp sweet chilli sauce
- 2 tbsp shoyu soy sauce (Japanese soy sauce)
- 2 garlic cloves, crushed
- 5 cm piece fresh ginger, grated
- 2 tbsp olive oil
- 4 slices rye bread
- 100 g smoked streaky bacon, chopped
- 1 head of romaine lettuce, leaves separated
- 6 tbsp Caesar dressing (see recipe for Leila's favourite Caesar dressing)
- 25 g Parmesan, finely grated
POMMES DE TERRE SARLADAISE (POTATOES COOKED IN DUCK FAT)
By polloazul
Peel potatoes, then cut into 1/4-inch-thick slices with slicer
- 1 1/2 lb waxy potatoes such as Yukon Gold
- 3 tablespoons rendered duck or goose fat
- 1/2 cup packed curly parsley leaves
- 2 garlic cloves
- EQUIPMENT: an adjustable-blade slicer
Japanese Cheesecake
By polloazul
Preheat oven to 350 F degrees
- 10.5 oz (300 g) cream cheese
- 3 tbsp (45 g) unsalted butter
- 3 egg yolks
- 1 tbsp sugar
- 1 tbsp cornstarch
- 2/3 cup milk
- 3 egg whites
- 1/4 cup sugar
POZOLE ROJO (PORK AND HOMINY STEW)
By polloazul
Tie together mint and cilantro with kitchen string
- 1 bunch mint (1 oz)
- 1 bunch cilantro (1 oz)
- 4 lb country-style pork ribs (not lean)
- 10 cups water
- 26 garlic cloves (about 1 1/2 heads), peeled, divided
- 1 (1/2-lb) white onion, quartered, plus 1/2 cup, chopped
- 1 teaspoon dried oregano (preferably Mexican)
- 5 whole black peppercorns
- 2 oz dried guajillo or New Mexico chiles (6 to 9), wiped clean
- 1 1/2 oz dried ancho chiles (2 to 4), wiped clean
- 1 whole clove
- 2 tablespoons vegetable oil
- 3 (15-oz) cans hominy (also called pozole), rinsed and drained
Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette
By polloazul
Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally
- 1 pound orzo
- 1/4 cup fresh lemon juice
- 6 teaspoons finely chopped fresh marjoram
- 4 teaspoons Dijon mustard
- 1 teaspoon grated lemon peel
- 1/2 cup olive oil
- 1 1/2 cups crumbled feta cheese
- 3 green onions, thinly sliced
- 1 cup pitted Kalamata olives, quartered
- 24 ounces cherry tomatoes, stemmed, halved
Scallop Ceviche with “Red Sky” Sauce
By polloazul
1. In a bowl, toss all ingredients except sweet potato and avocado
- Sauce:
- 150 g scallops, sliced
- 2 oz coconut juice
- 2 oz orange juice
- 1 lime Juice of 1/3 lemon
- 1 tsp shredded cilantro
- 50 g (1/2) tomato, chopped
- 1 tsp or less serrano chile, finely chopped
- 40 g (1/2) onion, fi nely chopped
- 5 drops Tabasco sauce
- Salt and fresh ground pepper to taste
- 1/2 oz olive oil
- 10 g (3 or 4) fried sweet potato slices
- 30 g (1/2) avocado, sliced.
- 5 oz. beer
- 4 drops Tabasco sauce
- 4 drops Worcestershire sauce
- 2 drops Maggi sauce
- Pinch fresh ground pepper
- Salt for serving glass
- Juice of 1/3 lemon
- 4 oz Clamato juice.
Honey-Gingered Pork Tenderloin
By polloazul
1. In a small bowl, whisk together all of the ingredients except the pork
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
- 1 tablespoon minced garlic
- 1 tablespoon ketchup
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- two 3/4-pound pork tenderloins, trimmed of silver skin
Miso Soup with Tofu and Kale
By polloazul
Bring the vegetable stock to a boil in a medium pot
- 5 cups vegetable stock
- 2 scallions, white and green parts separated and thinly sliced
- 2 teaspoons grated ginger
- 3 tablespoons miso paste
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 cups chopped kale, loosely packed
- 1/2 pound firm tofu, cut into 1/2-inch cubes
SOPA SECA DE FIDEO
By polloazul
Saute the noodles in hot oil in a saucepan until golden
- 1 pound thin noodles
- Corn oil
- 10 medium tomatoes
- 1 medium onion
- 2 garlic cloves
- Salt
- 3 parsley sprigs
- 2 cups chicken broth
- Pasillia chiles, fried and chopped, to taste
- 2 avocados, peeled and sliced
- 1-1/2 cups heavy cream
- 1/2 pound anejo cheese, grated (or parmesan)