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Recipes
Kimchi Scallion Noodles
By polloazul
In a small bowl, whisk together the peanut butter and water until smooth
- 1 tablespoon smooth peanut butter
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 3 scallions, white and green parts separated and thinly sliced
- 2 cloves garlic, minced
- 1/4 cup kimchi
- 2 packs instant ramen, flavor packets discarded
- 1 small handful of peanuts, chopped
Pied a Cochon Foie Gras Poutine for 2-4
By polloazul
foie gras for searing ( I used a few cubes for each plate) 5 oz mozzarella, cut in 2-3 slices and then into wedge...
- 2 1/2 oz foie gras ( I use wonderful cubes from D'Artagnan)
- 2 egg yolks
- 2/3 c plus 2 T poutine sauce
- 2 T cream
- Poutine Sauce
- 2 T butter of duck fat
- 1 shallot, chopped
- 1/2 t dry thyme
- 1/4 c red wine
- 1 T cognac or armagnac
- 2 T flour
- 1 C chicken stock, warm
- 2 T demi glace
- 1 t Worcestershire
- s & p
Pupusas con Curtido
By polloazul
1. Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl
- 1 ⁄4 cup distilled white vinegar
- 1 1⁄2 tsp. sugar
- 1 tsp. oregano
- 2 chiles de árbol, crushed
- 1 ⁄2 large carrot, peeled and grated
- 1 ⁄2 yellow onion, thinly sliced
- 1 ⁄4 head green cabbage, shredded
- Kosher salt, to taste
- 2 cups masa harina
- 16 oz. grated Monterey jack
KIMCHI QUESADILLAS
By polloazul
Roy Choi approaches food like a graffiti artist: “I just want to put it out there and be gone before anyone knows...
- 1/2 stick unsalted butter
- 2 cups cabbage kimchi, drained and chopped
- 8 fresh perilla or shiso leaves
- 4 (8-inch) flour tortillas
- 1/4 cup roasted sesame seeds
- 2 cups coarsely grated sharp Cheddar (6 oz)
- 2 cups coarsely grated Monterey Jack (6 oz)
- Vegetable oil for brushing
STEAK WITH LEMONGRASS-PEPPERCORN SAUCE
By polloazul
Parisian chefs have been seduced by lemongrass
- 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers
- 2 lb (1-inch-thick) boneless top loin (New York strip or shell) steaks
- 1/3 cup dry vermouth
- 1/2 cup reduced-sodium chicken broth
- 3/4 cup heavy cream
- Coarsely ground black peppercorns
Almond-scented Bostock
By polloazul
Almond Syrup 1. Bring everything to a boil
- Almond Syrup:
- 1 cup brown sugar
- 1 cup water
- 2 tablespoons honey
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- Pinch salt
- Frangipane:
- 2 tablespoons sugar
- 4 ounces (one stick) butter
- 8 ounces almond paste (not marzipan; this product has less sugar), room temperature
- 2 eggs
- 3 tablespoons flour (cake is best, but all-purpose will do)
- Baking and Assembly:
- Stale brioche or other good-quality bread -- it has to be stale!
- Toasted, sliced almonds, to taste, for topping
- Maybe a handgun to keep people away
Mustard Chicken Salad
By polloazul
Preheat the oven to 400 degrees
- bone-in chicken breast halves
- 1 Tbsp olive oil
- 2 cups broccoli florets
- 1/2 cup mayonnaise
- 1/2 Tbsp whole grain Dijon mustard
- 1 Tbsp Dijon mustard
- 1 Tbsp vinegar
- 2 Tbsp chopped fresh tarragon
- 1/2 pint cherry tomatoes, halved
- kosher salt & freshly ground pepper, to taste
- Mixed greens for serving
Lemon Polenta Whoopie Pie Recipe
By polloazul
1. Preheat your oven to 180˚C
- For the whoopie pie shells:
- 125 g butter, at room temperature
- 200 g light brown sugar
- 2 eggs
- 450 g plain flour
- 1 tsp salt
- 11/2 tsp baking soda
- 250 ml buttermilk
- 225 g polenta, soaked in lemon juice (roughly 175g dry polenta and the juice of 4 lemons)
- For the chocolate ganache:
- 300 g dark chocolate, 70% cocoa, broken into small pieces
- 300 ml double cream
- Juice of 1 lemon
- 50 g butter
- 1/2 tsp salt
- To decorate (optional):
- 100 g dark or milk chocolate
- 50 g ground pistachios
Scallops in a Curry-Lime and Coconut Broth
By polloazul
1. To make the broth, melt the butter in a small sauté pan and add the ginger, lemongrass, kaffir lime leaf, garli...
- The Curry Coconut Broth:
- 1 tablespoon unsalted butter
- 1 thin slice of ginger
- 1 stalk lemongrass, chopped
- 1 kaffir lime leaf (preferably fresh, but you may substitute dried), roughly chopped
- 1 tablespoon garlic, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon cilantro, chopped
- 2 cups chicken stock
- 1/4 cup coconut milk
- 1 tablespoon red Thai curry paste
- Fine sea salt to taste
- Freshly ground white pepper to taste
- 1 lime
- The Scallop:
- 1 1/2 pounds scallops
- Fine sea salt and freshly ground white pepper
ARTICHOKE OLIVE DIP WITH FENNEL CRUDITÉS
By polloazul
Purée artichoke hearts with oil in a food processor until very smooth, about 2 minutes
- 1 (14- to 16-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
- 1/4 cup olive oil
- 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
- 1/2 cup brine-cured green olives such as picholine, pitted and chopped
- 3 tablespoons finely chopped fresh parsley leaves
- GARNISH: fresh parsley sprigs
- ACCOMPANIMENT: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping