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Recipes
Tapas
By polloazul
Gambas al Ajillo or Shrimp in Garlic Sauce 1
- Melon con Jamon:
- cantaloupe or melon of choice
- Jamon Serrano or any cured ham of your choice
- sliced baguette or crusty bread, optional
- Pan Con Tomate or Toasted Bread with Tomato:
- tomatoes, halved
- grilled baguette or crusty bread
- olive oil
- garlic cloves, peeled
- Gildas or Anchovy, Olive and Peppers:
- Anchovies, I used a small can in olive oil
- pitted green olives
- roasted sweet red peppers, sliced
- toothpicks
- sliced baguette or crusty bread, optional
- olive oil, optional
- Gambas al Ajillo or Shrimp in Garlic Sauce:
- 200 gm peeled shrimp * (I only had precooked shrimp)
- 3 tbp olive oil
- 5 garlic cloves, minced
- finely chopped half of red Habanero pepper or milder pepper of your choice
- 1 large lemon, juiced
- splash of white wine, optional
- finely chopped parsley, handful
- salt to taste
- sliced baguette or crusty bread to soak up sauce
Brown Rice Fritters
By polloazul
1. Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg
- 2 cups Cooked Short-Grain Brown Rice
- 1 ⁄2 cup grated parmigiano-reggiano
- 1 ⁄2 tbsp. chopped fresh oregano
- 1 ⁄2 tsp. kosher salt
- 1 ⁄4 tsp. freshly ground black pepper
- 1 beaten egg
- 1 ⁄2 cup flour
- 1 ⁄4 cup olive oil
- 3 tbsp. butter, plus more for garnish
- Finely chopped flat-leaf parsley leaves
Bacon Kimchee fried rice
By polloazul
Heat a large wok on high heat and cook the bacon until golden brown and set aside Remove most of the bacon grease b...
- 2 cups of rice cooked per instructions on pacakge
- 2 cups of kimchee chopped
- 1 pound of bacon chopped
- 2-3 tablespoons of sesame oil
- 1 tablespoon of soy sauce
- 1 scallion cut into small peices for garnish
- 1 egg (per person) cooked just the way you like it
WILD MUSHROOM LASAGNE
By polloazul
MAKE BÉCHAMEL: Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and c...
- FOR BÉCHAMEL SAUCE
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 3 cups whole milk, heated
- 1 garlic clove, smashed
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- FOR MUSHROOM TOMATO SAUCE
- 2 cups boiling-hot water
- 1 oz dried porcini mushrooms (1 cup)
- 1 cup chopped onion (1 medium)
- 2 tablespoons extra-virgin olive oil
- 2 (14- to 15-oz) cans diced tomatoes in juice
- Pinch of sugar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- FOR ASSEMBLING LASAGNE
- 12 long ruffle-edged dried lasagne noodles (not no-boil)
- 5 oz finely grated Parmigiano-Reggiano (1 3/4 cups; see cooks' notes, below)
Patatas Bravas
By polloazul
Preheat the oven to 375°
- 2 lb. fingerling potatoes
- 4 tbsp. olive oil
- 1 pint grape tomatoes
- 1 tbsp. smoked paprika (medium)
- 1 tsp. sherry vinegar
- 1/4 tsp. cayenne pepper (less or none if you don’t like spicy foods)
- 1 – 2 tsp. salt (to taste)
CELERY-ROOT PURÉE WITH TRUFFLE BUTTER
By polloazul
Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it wi...
- 3 lb celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups)
- 1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces
- 1 cup heavy cream
- 4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Pork Loin with Mushrooms, Garlic & Sage Pan Jus
By polloazul
1. For the pork, tie the pork loin with kitchen string: once lengthwise and every inch crosswise
- he Pork Loin and Jus:
- 2 pound loin of pork, trimmed and tied
- 2 tablespoons olive oil
- 1 head of garlic, cloves separated, unpeeled
- 2 bay leaves, lightly crushed
- 3 sprigs sage
- 1/4 cup white wine
- 1/2 cup chicken stock
- fine sea salt and freshly ground pepper
- The Mushrooms:
- 12 ounces wild mushroom medley, such as morels, porcini, chanterelles or oyster mushrooms
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 small shallot, finely minced
- 2 teaspoons finely minced garlic
- 2 springs thyme
- fine sea salt and freshly ground pepper
- Directions
Avocado Hollandaise
By polloazul
1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup
- 2 shallots, peeled and sliced
- 2 cups white wine
- ½ cup champagne vinegar
- 3 avocados
- ¼ cup grapeseed oil
- ¼ cup meyer lemon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon Tabasco
- ¼ cup water
Coq Au Riesling
By polloazul
I don't bother to sear the meat, which means you really need skinless portions; unbrowned chicken skin is not prett...
- 2 x 15ml tablespoons garlic oil
- 150 g bacon lardons
- 1 leek, finely sliced
- 12 boneless, skinless chicken thighs
- 3 bay leaves
- 300 g oyster mushrooms, torn into strips
- 1 x 75cl bottle Riesling
- double cream (optional)
- Salt and pepper to taste
- 1-2 tablespoons chopped fresh dill to serve
Penne a la Vodka
By polloazul
Preheat oven to 350F. In a large skillet heat 2 Tbsp
- 4 Tbsp. extra virgin olive oil
- 1 lb. sweet Italian sausage, cut into 1″ slices
- 1 lb. hot Italian sausage, cut into 1″ slices
- 4 cups thinly sliced onions
- 1 3/4 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1/4 cup thinly sliced fresh basil leaves
- 1 Tbsp. minced garlic
- 1/2 cup vodka
- 2-16 oz. cans whole tomatoes, crushed with their juices
- 1 tsp. Emeril’s Original Essence
- 1/2 cup heavy cream
- 1 lb. penne pasta
- 15 oz. ricotta cheese
- 1 cup grated Parmigiano-Reggiano
- 1 1/2 cups grated mozzarella cheese
- Crusty bread for serving