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Recipes
Kung Pao Shrimp
By polloazul
Peel and devein the shrimp
- Sauce:
- 1 pound large shrimp
- 2 tablespoons peanut or vegetable oil
- 8 to 10 dried red chilis
- 3 scallions, white and green parts separated and thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon minced or grated ginger
- 1/4 cup unsalted dry-roasted peanuts
- 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
- 2 teaspoons Chinese rice wine or dry sherry
- 2 teaspoons soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon ground Sichuan pepper
Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese
By polloazul
Prepare chiles: Lay 4 chiles on their sides on racks of gas burners and turn flames on high
- For chiles
- 12 medium to large fresh poblano chiles (2 1/4 lb)
- For tomato sauce
- 1 (14- to 16-oz) can whole tomatoes including juice
- 3 large garlic cloves, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- 2 tablespoons olive oil
- For goat cheese sauce
- 1 cup heavy cream
- 2 teaspoons dried epazote* (optional)
- 8 oz soft mild goat cheese
- 1/4 teaspoon salt, or to taste
- For spinach filling
- 4 (3/4-lb) bunches spinach, coarse stems discarded
- 2 tablespoons olive oil
- 1/4 cup raisins
- 1/4 teaspoon salt, or to taste
- To assemble dish
- 3 tablespoons olive oil
- 6 (6-inch) corn tortillas, halved
- 1 cup cooked black beans, rinsed and drained if canned
- Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish (about 2 inches deep; not glass)
- Garnish: toasted pine nuts
Crawfish Mashed Potatoes
By polloazul
1. Cut up and boil the potatoes in salted water until soft, about 20 minutes
- 2 pounds of russet or Gold Yukon potatoes (actually , I like to mix them)
- 2/3 to 3/4 cups half and half (I generally a bit more cream if the potatoes sit for a while before serving, hence the two amounts)
- 1 large garlic clove, minced and mashed to a paste with a bit of kosher salt
- 5 ounces of butter
- 6 ounces crawfish tails
- Salt and freshly ground white pepper
- Fresh chives for garnishing
Roasted Cauliflower with Tahini Sauce
By polloazul
Heat oven to 500°. Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl
- 1/4 cup extra-virgin olive oil
- 4 tsp. ground cumin
- 2 heads cauliflower, cored and cut into 1 1/2'' florets
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup tahini
- 3 cloves garlic, smashed and minced into a paste
- Juice of 1 lemon
Summer Orzo Salad
By polloazul
Bring the broth to a boil in a medium saucepan
- salad:
- 4 cups vegetable broth
- 1 1/2 cups orzo
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
- 3/4 cup finely chopped red onion
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- salt and freshly ground black pepper
- a few tbsp crumbled feta
- dressing:
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tsp honey
- 1 tsp salt
- a few pinches freshly ground black pepper
Orange, Olive, and Fennel Salad
By polloazul
Rub a large salad bowl several times with the cut surface of the garlic clove; discard garlic
- 1 clove garlic, halved
- 1/3 cup extra-virgin olive oil
- 1/3 cup fresh orange juice
- Salt and freshly ground black pepper to taste
- Leaves from 2 bunches arugula
- 4 navel oranges, peel and pith removed, sliced crosswise
- 1 large bulb fennel, halved and thinly sliced
- ½ cup pitted oil-curred black olives
Spicy Egg Shooters
By polloazul
1. Place the eggs in a saucepan; fill with cold water to cover
- Olive Oil Mayonnaise:
- 4 large eggs
- 3 tablespoons Olive Oil Mayonnaise (recipe follows)
- 2 Pickled Peppers (recipe follows)
- Perfect Sauté Seasoning (recipe follows)
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- 3/4 cup canola oil
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- Pickled Red Peppers:
- 2 whole jalapeño peppers
- 2 whole serrano peppers
- 1 whole long red chile pepper
- White vinegar, for covering
- Perfect Sauté Seasoning:
- 1/4 cup plus 2 tablespoons salt
- 1 teaspoon finely ground white pepper
ITALIAN MARINATED MUSHROOMS
By polloazul
Cut the mushrooms into reasonable pieces
- 3-4 pounds small, meaty mushrooms
- 2 pints white vinegar or cider vinegar
- Kosher salt or pure sea salt
- Zest of a lemon, sliced into wide strips
- 4 dried hot chiles, split lengthwise
- 1 tablespoon dried oregano
- 1 cup extra virgin olive oil
Zuppa Toscana (Olive Garden Copycat)
By polloazul
Preheat a large soup pot. Drizzle with olive oil
- 1 lb hot Italian sausage, casing removed
- 1/4 cup chopped bacon (optional)
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 2 cups chicken stock
- 1 quart water
- 2 large russet potatoes, sliced 1/8 inch thin, cut in triangles
- 4 cups fresh roughly chopped kale, tough stems removed
- 1 cup cream or whole milk
Leeks in White Wine
By polloazul
1. Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise
- 6 medium leeks, about 2 1/2 pounds, white and light green parts only
- Salt
- 2 tablespoons extra-virgin olive oil
- 1 cup dry white wine, like pinot grigio or sauvignon blanc
- Freshly ground pepper to taste
- 4 large garlic cloves, minced
- 2 tablespoons chopped flat-leaf parsley, mint or dill (or a combination)