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Recipes
Tarragon Chicken
By polloazul
From NIGELLA KITCHEN by Nigella Lawson
- 2 teaspoons garlic oil
- 2 fat scallions or 4 skinny ones, thinly sliced
- 1/2 teaspoon freeze-dried tarragon
- 2 chicken breast fillets, skinless and boneless
- 1/3 cup vermouth or white wine
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1/2 cup heavy cream
- Fresh white pepper, to grind over
- 2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling
Seared Sea Scallops with Mango-Melon Salsa
By polloazul
1. Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops
- 20 large, dry-packed scallops, rinsed and patted dry
- 2 tablespoons parmesan cheese, grated powder-fine with rasp grater
- Mango-Melon Salsa
- 3/4 cup finely diced mango (1 mango should do)
- 1/2 cup finely diced cantelope
- 1/4 cup finely diced red onion
- 2 tablespoons minced mint leaves
- big pinch of chili powder (or substitute smoked paprika)
- 1/2 lime, juiced
- salt & freshly ground pepper to taste
Spinach Salad with Strawberry Vinaigrette
By polloazul
Strawberry Vinegar: Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy
- Strawberry Vinegar:
- 2 1/2 tablespoons strawberry vinegar
- 3 tablespoons olive oil
- 5 ounces baby spinach (8 cups)
- 1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups)
- 1/2 cup pecan halves (3 1/2 ounces), toasted and cooled
- 1 pound strawberries, trimmed (3 cups)
- 2 tablespoons sugar if berries are not sweet
- 2 cups white balsamic vinegar
Poached Salmon from Thomas Keller’s Ad Hoc at Home
By polloazul
Court Bouillon: Combine vegetables and sachet in large stock pot, add water, bring to a boil
- Court Bouillon (recipe below)
- One 2 1/2- to 3-pound side of salmon, pin bones removed
- Maldon sea salt or other flaky sea salt
- Small dill sprigs
- Extra virgin olive oil
- Court Bouillon
- makes about 5 quarts
- 4 leeks (white and light green parts only), split lengthwise, washed well, and cut cross-wise into 1/2-inch pieces
- 4 large carrots, peeled and cut into 1/2-inch thick rounds
- 3 cups coarsely chopped onions
- 2 medium fennel bulbs, trimmed and coarsely chopped
- 1 sachet (1 bay leaf, 3 thyme sprigs, 10 black peppercorns, 1 smashed garlic clove)
- 4 quarts water
- 2 cups dry white wine (such as Sauvignon Blanc)
- 1 cup white wine vinegar
- 2 lemons, halved
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
By polloazul
MAKE VINAIGRETTE: Whisk together vinaigrette ingredients with salt and pepper to taste
- FOR VINAIGRETTE:
- 1/4 cup fresh grapefruit juice
- 2 teaspoons fresh lime juice
- 1/4 teaspoon finely grated peeled fresh ginger
- 1 tablespoon vegetable oil
- Salt
- Freshly ground black pepper
- FOR SALAD:
- 1 pink or red grapefruit
- 1 white grapefruit
- 1/4 cup hazelnuts, lightly toasted and any loose skins rubbed off
- 1 tablespoon unsalted butter
- Salt
- Freshly ground black pepper
- 2 firm-ripe California avocados
- 1 teaspoon fresh lime juice
- 1/2 pound large shrimp (8 to 10), shelled and deveined
- 1 tablespoon vegetable oil
- 2 cups baby spinach (2 ounces)
- 1/4 cup trimmed sprouts (preferably radish)
Peppers Stuffed with Feta
By polloazul
1. Arrange a rack 6" from the broiler element and set oven to broil
- 6 Anaheim chiles
- 9 oz. feta, crumbled
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. Greek yogurt
- 1 tbsp. minced fresh parsley
- 1 ⁄2 tsp. lemon zest
- 1 ⁄4 tsp. dried oregano
- 2 egg yolks
- Kosher salt and freshly ground black pepper
- 1 ⁄4 cup grated Parmesan cheese
BLUE CHEESE AND SCALLION DIP
By polloazul
Gently stir together cheese, sour cream, and most of scallion, leaving cheese chunky
- 2 oz blue cheese, crumbled
- 1/2 cup sour cream
- 3 tablespoons chopped scallion greens
- ACCOMPANIMENT: thick-cut potato chips or raw cauliflower
Lamb Cutlets with Chilli and Black Olives
By polloazul
No one does lamb cutlets better than the Italians and this recipe, which comes to me by way of the great Anna del C...
- 12 lamb rib chops
- 4 x 15ml tablespoons olive oil, plus 2 tablespoons for frying
- 3 cloves garlic, peeled and sliced
- 1 teaspoon dried chilli flakes
- 1 teaspoon dried oregano
- Zest and juice of 1 small lemon
- 1 teaspoon Maldon salt or 1/2 teaspoon table salt
- 15 black olives, pitted and sliced
- 1 long red chilli, deseeded and finely chopped (optional)
Braised lamb shanks with lemon, garlic and parsley
By polloazul
A gastropub favourite, tender lamb shanks love being left to cook until succulent and intensely savoury
- 2 tbsp olive oil
- 4 x 400g lamb shanks
- 1 small onion, chopped
- 1 small fennel bulb, chopped
- 3 fresh bay leaves, torn
- 2 fresh rosemary sprigs
- 5 garlic cloves, 4 chopped, 1 whole
- 8 fresh thyme sprigs
- 700 ml lamb, chicken or beef stock
- 150 ml white wine
- Finely grated zest of 1 lemon
- 2 tbsp finely chopped fresh parsley
- 2 tbsp extra-virgin olive oil
Sriracha Mango Cocktail Shots
By polloazul
Mix all ingredients in a shaker
- 3/4 cup ripe mango puree
- 1/3 cup corn syrup
- 1/4 cup whiskey (we used Jack Daniel’s)
- juice of 1 lime
- 2 cups ice cubes
- 1/2 – 1 tsp Sriracha