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Recipes
Salsa de Chile Pasilla Michoacana
By polloazul
En Michoacán se disfruta de una variedad de platillos con carne de cerdo y ternera colocándola en un respetable l...
- 4 Chiles Pasilla
- 4 Tomates Verdes
- 3 Dientes de Ajo
- 1/4 de Cebolla
- Sal al Gusto
Smoked salmon cheese ball
By polloazul
Place the cheese, cream cheese, shallot, salmon and Worcestershire sauce in a blender
- 2 cups grated (extra)sharp cheddar
- 8 ounces cream cheese, at room temperature
- 1 tablespoon Worcestershire sauce
- 3 oz smoked nova salmon
- 1 inch chunk of shallot, minced
- 1/2 cup minced flat leaf parsley
Salsa de Tomatillo Asado con Chipotle (Roasted Tomatillo Salsa with Chipotle and Roasted Garlic)
By polloazul
1. Heat oven to 500°. Place tomatillos on a foil-lined baking sheet and roast, turning halfway through cooking, un...
- 8 oz. tomatillos, husked and rinsed
- 6 cloves garlic, peeled
- 3 dried chipotle chiles, stemmed
- 1/2 tsp. kosher salt
Blueberry Pie Milk Shake
By polloazul
Purée pie and ice cream in a blender until smooth
- 1 3"-slice blueberry pie
- 10 oz. vanilla ice cream, softened
- Whipped cream and a maraschino cherry, for serving
MUSHROOM CARPACCIO WITH PECORINO TOSCANO
By polloazul
The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here
- EQUIPMENT:
- 1/2 pound large white mushrooms
- 1 1/2 tablespoons fresh lemon juice
- 1/2 pound Pecorino Toscano or Parmigiano-Reggiano
- 3 tablespoons extra-virgin olive oil
- 1/4 cup celery leaves
- A mandoline
- ACCOMPANIMENT:
- Flaky sea salt such as Maldon
Lemon-Brined Fried Chicken
By polloazul
To make this juicy and delectably crisp chicken, chef Thomas Keller soaks it in a lemony brine, then coats and frie...
- 1 gallon cold water
- 1 cup plus 2 teaspoons kosher salt
- 1/4 cup plus 2 tablespoons honey
- 12 bay leaves
- 1 head of garlic, smashed but not peeled
- 2 tablespoons black peppercorns
- 3 large rosemary sprigs
- 1 small bunch of thyme
- 1 small bunch of parsley
- Finely grated zest and juice of 2 lemons
- Two 3-pound chickens
- 3 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons cayenne pepper
- 2 cups buttermilk
- Vegetable oil, for frying
- Rosemary and thyme sprigs, for garnish
CHILE VINEGAR DIPPING SAUCE
By polloazul
Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that sits rig...
- FOR CHILE VINEGAR
- 5 oz small (2- to 3-inch) fresh hot red or green chiles such as serrano or Thai (about 20), rinsed and patted dry
- 1 1/3 cups distilled white vinegar
- TO MAKE DIPPING SAUCE
- 6 tablespoons water
- 4 teaspoons sugar
- 1/2 teaspoon dried hot red-pepper flakes (optional)
- SPECIAL EQUIPMENT: a 1-pt canning jar with lid and screw band; an instant-read thermometer
SPICY WOK SHRIMP WITH COCONUT RICE
By polloazul
Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan
- 1 1/2 cups long-grain white rice
- 1 1/2 cups water
- 1 teaspoon sugar
- 1 1/2 cups well-stirred unsweetened coconut milk (not low-fat; from a 13 1/2- to 14-oz can)
- 1 1/2 teaspoons salt
- 1 lb Broccolini
- 2 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
- 2 1/2 tablespoons Sriracha sauce
- 2 teaspoons cornstarch
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon vegetable oil
Grilled Lobster with Cilantro-Chile Butter
By polloazul
1. In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside
- 4 oz. unsalted butter, softened
- 3 tbsp. minced cilantro
- 4 Fresno or Holland chiles, stemmed, seeded, and minced
- 1 lime, zested and quartered
- 2 2-lb. live lobsters
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
The BEST Pancakes Ever!
By polloazul
Melt the butter and set aside to cool for a little bit
- 5 tablespoons of butter
- 1-1/4 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg, separated
- 1 cup buttermilk
- 1/4 cup milk
- canola oil for frying