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CRAB AND AVOCADO SALAD WITH JAPANESE DRESSING

CRAB AND AVOCADO SALAD WITH JAPANESE DRESSING

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Nigella Quick Collection app © 1998-2010 Nigella Lawson

  • 2 tbsps mirin (Japanese sweet rice wine)
  • 1/2 tsp wasabi paste
  • 1 tbsp rice vinegar
  • few drops sesame oil
  • 1/2 tsp sea salt flakes or 1/4 tsp pouring salt OR 1/4 tsp pouring salt
  • 1 long red chilli pepper, deseeded and finely chopped
  • 1/2 lb crabmeat
  • approx. 1 tsp lime juice
  • 1 x 5 oz packet (or 5 cups) arugula
  • 1 ripe avocado
  • 1 –2 tsps chopped chives
0/5 (0 Votes)

Barbacoa

Barbacoa

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1. Puree vinegar, salt, Oregano, cinnamon, chiles, garlic, cloves, allspice, and onion in a blender

  • FOR THE TOMATILLO SALSA:
  • 1/4 cup distilled white vinegar
  • 1 tsp. kosher salt, plus more to taste
  • 1/2 tsp. dried Oregano
  • 1/2 tsp. ground cinnamon
  • 6 dried guajillo or chipotle chiles, stemmed and seeded
  • 5 cloves garlic, chopped
  • 2 whole cloves
  • 2 whole allspice berries
  • 1/4 medium yellow onion, roughly chopped
  • 1 8-10-lb. square-cut, bone-in lamb shoulder
  • Freshly ground black pepper, to taste
  • 1/4 lb. tomatillos, husked and rinsed
  • 4 cloves garlic
  • 2 medium yellow onions, quartered
  • 2 jalapeños, stemmed
  • 1 tsp. sugar
  • 1 bunch cilantro, stemmed
  • Kosher salt and freshly ground black pepper, to taste
0/5 (0 Votes)

Carrot Kari (Indian-Style Carrots With Mustard Seeds)

Carrot Kari (Indian-Style Carrots With Mustard Seeds)

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1. Heat oil in a 12″ skillet over medium-high heat

  • 2 tbsp. canola oil
  • 1 tsp. brown mustard seeds
  • 2 tsp. yellow split peas, lightly crushed
  • 1 tsp. ground turmeric
  • 1/2 tsp. paprika
  • 24 fresh or dried curry leaves
  • 2 dried chiles de árbol, stemmed and torn into small pieces
  • 1 1/4 lb. small to medium carrots, thinly sliced crosswise
  • Kosher salt and freshly ground black pepper, to taste
  • Cooked basmati rice, for serving
4/5 (1 Votes)

CREAMED BROCCOLI WITH PARMESAN

CREAMED BROCCOLI WITH PARMESAN

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Peel broccoli stems, then coarsely chop stems and florets

  • 1 bunch broccoli (1 1/4 lb)
  • 1 cup heavy cream
  • 2 garlic cloves, smashed and peeled
  • 1/4 teaspoon grated nutmeg
  • 3 tablespoons grated parmesan
  • 1/2 teaspoon fresh lemon juice
0/5 (0 Votes)

Roquamole

Roquamole

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Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu

  • 125 g Roquefort or St Agur
  • 60 ml sour cream
  • 2 ripe avocados
  • 35 g sliced pickled green jalapeno chilli peppers from a jar
  • 2 spring onions, finely sliced
  • 1/4 teaspoon paprika
  • 1 packet blue corn tortilla chips
0/5 (0 Votes)

Slow-Cooker Chicken Gumbo

Slow-Cooker Chicken Gumbo

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1. Bring a large pot of water to a boil

  • 4 large tomatoes
  • 8 cups reduced-sodium chicken broth
  • 1 teaspoon salt, divided
  • 1 pound boneless, skinless chicken thighs
  • 4 teaspoons extra-virgin olive oil
  • 2 medium Spanish onions, chopped
  • 1 small head garlic, finely chopped, about 1/4 cup
  • 1 large jalapeno pepper, minced, seeds to taste (optional)
  • 8 ounces Andouille sausage or kielbasa, cut in half lengthwise and cut into 1/2-inch slices
  • 1 tablespoon dried rolled sage
  • 1 teaspoon dried thyme
  • Pinch nutmeg
  • 2 tablespoons tomato paste
  • 1 rosemary sprig
  • 2 cups diced celery
  • 2 cups diced bell peppers
  • 2 cups sliced okra
  • 1/2 cup long grain brown rice
  • 1 tablespoon Gumbo File powder
  • Freshly chopped parsley for garnish
0/5 (0 Votes)

GRILLED CLAMS

GRILLED CLAMS

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Light a fire well over to one side of your grill, using enough coals to fill a shoebox

  • 1/2 cup unsalted butter, softened
  • 1/2 cup dry white wine
  • 1 tablespoon minced garlic
  • 1 teaspoon pimentón de la Vera or other smoked paprika
  • 32 small hard-shelled clams (about 2 inches across), scrubbed
  • 4 slices good French bread (about 1 inch thick)
  • 1/4 cup coarsely chopped parsley
  • Kosher salt to taste
0/5 (0 Votes)

Pork Tenderloin with Caramelized Pears

Pork Tenderloin with Caramelized Pears

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1.Preheat oven to 400 degrees

  • 2 pork tenderloins, trimmed, silver skin removed
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 tablespoons butter
  • 4 large, firm but ripe pears- peeled, cored, sliced into 1/2 inch wedges
  • 1 teaspoon sugar
  • 1/2 cup shallots-chopped
  • 1 teaspoon dried thyme ( I used french thyme )
  • 1/4 cup pear schnapps
  • 1 cup whipping cream
  • 1/3 cup pear nectar
0/5 (0 Votes)

Shrimp with Spicy Garlic Sauce

Shrimp with Spicy Garlic Sauce

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Peel the shrimp, leaving the tail segments intact

  • 1 1/2 pounds uncooked large shrimp
  • 3 tablespoons soy sauce
  • 2 tablespoons chili sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons Chinese rice wine
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 4 cloves garlic, crushed or finely chopped
  • 1 pinch freshly-ground black pepper
  • 1 scallion, thinly sliced
0/5 (0 Votes)

Kimchi Bacon Deviled Eggs

Kimchi Bacon Deviled Eggs

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1. Hard boil the eggs using your favourite method

  • 2 eggs
  • 1 tablespoon chopped napa cabbage kimchi
  • 1 bacon rasher fried until crisp and chopped up
  • 2 mint leaves, roughly chopped
  • 1 tablespoon mayonnaise
0/5 (0 Votes)