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Truffled Taleggio and Mushroom Pizza

Truffled Taleggio and Mushroom Pizza

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Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F

  • 1 lb pizza dough, thawed completely if frozen
  • 1 ⁄2 lb sliced mushrooms
  • 3 ⁄4 lb cold Taleggio or Italian Fontina, rind discarded and cheese sliced
  • 1 tsp white truffle oil
0/5 (0 Votes)

Spinach & garlic parmesan rice

Spinach & garlic parmesan rice

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If you’re using leftover rice, start by heating it up

  • 1 1/2 cups cooked Basmati rice
  • 1-2 cups baby spinach, loosely packed
  • 1 small clove garlic, mashed
  • 2 Tbls. freshly grated Parmesan cheese
  • Freshly cracked black pepper
0/5 (0 Votes)

Onion and Olive Enchiladas

Onion and Olive Enchiladas

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Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija chee...

  • 10 dried Anaheim or New Mexican chiles, stemmed
  • 6 dried pasilla chiles, stemmed
  • 4 cloves garlic
  • 1/2 cup olive oil
  • 5 tbsp. flour
  • 2 tbsp. cider vinegar
  • 2 tsp. dried oregano
  • 2 large yellow onions, thinly sliced
  • 10 6" flour tortillas
  • 12 oz. cotija cheese
  • 1 (6-oz.) can large pitted black olives, drained and roughly chopped
0/5 (0 Votes)

CREAMED CORN

CREAMED CORN

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Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper

  • 12 ears corn, shucked
  • 2 cups water
  • 2 Tbsp unsalted butter
  • 1 cup heavy cream
  • 2 teaspoon all-purpose flour
  • 2 Tbsp chopped fresh chives
0/5 (0 Votes)

Cakebread Cellars's Peppered Venison Loin

Cakebread Cellars's Peppered Venison Loin

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For the venison: 1. Rub the venison with 2 tbsp

  • For the venison:
  • 1 venison loin, trimmed of fat and silverskin, about 1 lb.
  • 4 tbsp. vegetable oil
  • 2 tsp. chopped fresh thyme
  • 1 tsp. coarsely cracked black peppercorns
  • 3/4 tsp. kosher salt
  • For the sauce:
  • 3 tbsp. vegetable oil
  • 1/2 lg. yellow onion, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1/2 Granny Smith apple, diced (no need to core)
  • 1 c. Cakebread Cellars zinfandel
  • 1/2 c. ruby port
  • 3 c. chicken stock
  • 1 sprig fresh thyme
  • 1/2 c. plus 2 tbsp. fresh huckleberries or frozen wild Maine blueberries, thawed
4/5 (1 Votes)

Dak Gomtang (Korean Chicken Soup)

Dak Gomtang (Korean Chicken Soup)

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Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts)

  • 1 whole chicken (3 - 4 pounds)
  • 10 - 12 garlic cloves
  • 1 small piece ginger
  • 1/2 medium onion
  • 2 - 3 scallion white parts
  • 1/2 teaspoon whole black peppers (optional)
  • 10 cups of water
  • 3 scallions, finely chopped to garnish
  • salt and pepper to taste
4/5 (1 Votes)

Borrachitos

Borrachitos

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Rum Balls: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of th...

  • Toppings:
  • 1 1/2 cups (150 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)
  • 1 1/4 cups (125 grams) finely crushed vanilla wafer cookies
  • 1/2 cup (60 grams) confectioners sugar (powdered or icing)
  • 2 tablespoons (15 grams) cocoa powder (Dutch processed or regular unsweetened)
  • 2 tablespoons light corn syrup (or liquid glucose syrup, golden syrup, or honey)
  • 1/4 cup (60 ml) rum
  • Confectioners (powdered or icing) Sugar
  • Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)
  • Unsweetened Cocoa Powder
  • Melted Chocolate (Dark or White)
0/5 (0 Votes)

Slow-Roasted Pork with Glazed Orange Slices

Slow-Roasted Pork with Glazed Orange Slices

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COOK TO COOK Why recipes still call for pork loin as a celebration roast we can't imagine

  • 6 6- to 7-pound 7-pound boneless pork shoulder or Boston butt, well marbled
  • 1 1 1 1 generous teaspoon whole cloves, or 1 level teaspoon ground
  • 1 1 1 1 generous teaspoon whole allspice, or 1 level teaspoon ground
  • 1 1 1 1 generous teaspoon coriander seed, or 1 level teaspoon ground
  • 1 1 1 1 generous teaspoon black peppercorns, or 1 level teaspoon ground black pepper
  • 2 1/2-inch 2 1/2-inch 2 stick, broken, or 2 teaspoons ground
  • 1 1 1 tablespoon kosher salt
  • 6 6 6 large garlic cloves, thinly sliced
  • 1/8 1/8 1/8 cup good-tasting extra-virgin olive oil
  • 1 1/8 1 1/8 1/8 cups orange juice
  • 1 1/2 1 1/2 1/2 cups dry red wine
  • ROASTING AND FINISHING
  • 2 2 2 tightly packed tablespoons fresh rosemary leaves
  • 1/2 1/2 1/2 medium onion, chopped
  • 1/2 1/2 1/2 teaspoon salt
  • 1 1 1 tablespoon extra-virgin olive oil
  • 1 1 1 thin-skinned orange, such as Valencia, Temple, or Hamlin, unpeeled, sliced into thin rounds
4/5 (1 Votes)

Slow-Cooked Hoisin Pork Wraps with Peanut Slaw

Slow-Cooked Hoisin Pork Wraps with Peanut Slaw

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Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper

  • 6 pounds pork butt, trimmed of thick fat
  • Salt and pepper
  • 6 cloves garlic, smashed
  • 1 large piece fresh ginger, about five inches long
  • 1 bottle hoisin sauce (12-15 ounces)*
5/5 (1 Votes)

Sopa de pescado de mi madre

Sopa de pescado de mi madre

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Pelar y picar la cebolla, las zanahorias y el puerro sin la parte verde, y separar cada cosa en dos mitades

  • 1 ,5 kg. de cabeza de rape, a poder ser con algo de carne (¡y sin el hígado!)
  • Otros despojos de pescado (opcional, si al pescadero le sobran)
  • 2 cebollas grandes
  • 400 gr. de zanahorias
  • 1 puerro pequeño
  • 2 dientes de ajo
  • 4 cucharadas de tomate frito, a poder ser casero
  • 2 rebanadas de pan de barra
  • 2 ramas de perejil
  • 1 hoja de laurel
  • 1 ,5 litros de agua mineral
  • 100 ml. de vino blanco seco
  • 1 cucharada de mantequilla
  • Aceite de oliva
  • Pimienta negra en grano
  • Sal
0/5 (0 Votes)