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Recipes
Chorizo Stuffed Shrimp
By polloazul
1. Preheat oven to 400° F
- 1 1/2 pounds 21-25 count shrimp, peeled and de-veined
- 7 ounces spicy Spanish chorizo
- 1 tablespoon olive oil
- fine sea salt and fresh ground pepper
- bamboo skewers
Spiced Poached Pears with Chocolate Sauce and Vanilla Ice Cream
By polloazul
Prepare the pears: Place the pears, spice mix, lemon juice and enough water to cover them in a tall saucepan and br...
- For the poached pears:
- 6 Forelle pears (or other small-ish pears)
- 2 tablespoon mulling cider spice mix
- juice of one lemon
- For the chocolate sauce:
- 4 oz semisweet best quality chocolate
- 1 cup heavy cream
- 1 teaspoon honey
- For the ice cream:
- 2 cups (500ml) heavy cream
- 1 cup (250ml) whole milk
- 1 cup (200gr) granulated sugar
- 1 vanilla bean
- Apple Mulling Spice Mix (makes 14):
- 14 * 14 double-layer cheesecloth 5-inch squares
- 14 * 14 (10-inch) lengths of white string
- 3 * 3 ounces whole cinnamon sticks
- 6 * 6 whole nutmegs (1 ounce)
- 1/3 * 1/3 cup chopped dried orange peel
- 1/3 * 1/3 cup chopped dried lemon peel
- 1/4 * 1/4 cup allspice berries
- 1/4 * 1/4 cup whole cloves
- 2 * 2 Tablespoons finely chopped, crystallized ginger (1 ounce)
Char-grilled Squid
By polloazul
The technique you use for grilling squid is the same as for whole baby octopus or cut-up octopus tentacles
- herry Marinade
- 1/4 cup olive oil
- 1/4 cup dry sherry
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 1/2 to 2 pounds squid (or baby octopus), cleaned, long tentacles trimmed if desired
- Extra-virgin olive oil
- Chopped fresh flat-leaf parsley for garnish
Spinach Feta Risotto
By polloazul
For the Mushrooms: Place a saucepan over medium heat, and warm 1 tablespoon olive oil
- Mushroom Topping:
- 3 CUPS SLICED MUSHROOMS
- 1 GARLIC CLOVE, MINCED
- 1 TABLESPOON OLIVE OIL
- 1 TABLESPOON CHOPPED FRESH THYME (OR 1/2 TABLESPOON DRIED THYME)
- 2 TABLESPOONS DRY WHITE WINE, SUCH AS CHARDONNAY OR SAUVIGNON BLANC
- 1/4 TEASPOON SALT
- GROUND BLACK PEPPER, TO TASTE
- Risotto:
- 5 CUPS VEGETABLE STOCK (OR 4 CUPS STOCK PLUS 1 CUP WATER)*
- 3 TABLESPOONS OLIVE OIL
- 1/2 CUP DICED ONION
- 2 CUPS ARBORIO OR CARNAROLI RICE
- 1/2 CUP DRY WHITE WINE, SUCH AS CHARDONNAY OR SAUVIGNON BLANC
- 10 OUNCES FRESH SPINACH, RINSED, STEMMED, AND CHOPPED (ABOUT 10 CUPS)
- 1 CUP CRUMBLED FETA CHEESE
Gan Shao Xia (Sweet and Sour Shrimp)
By polloazul
Whisk together ketchup, wine, soy sauce, mirin, sugar, and 1 tbsp
- 1/4 cup ketchup
- 2 tbsp. Chinese rice wine (available at Indian Foods Company)
- 1 tbsp. soy sauce
- 1 tbsp. mirin (available at Indian Foods Company)
- 1 tbsp. sugar
- 2 tbsp. canola oil
- 1 tbsp. minced ginger
- 3 scallions, cut into 2″ pieces
- 1 lb. large head-on shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper, to taste
- Cooked white rice, to serve
PORK WITH NOPALES
By polloazul
Remove the pork from its broth and slice it
- 2-1/2 pounds pork loin, cooked in water with 2 onions, 2 bay leaves, 1 oregano sprig, and salt to taste
- 2 pound tomatillos, peeled and chopped
- 4 serrano chiles
- 2 garlic cloves, peeled
- 1 onion, peeled and chopped
- 1-1/4 cups pumpkin seeds, toasted
- 3 tablespoons corn oil
- 1 cup cut-up green beans
- 8 small zucchini, cut in quarters
- 5 nopales, cooked, drained, and cut in strips
Cucumber rolls with goat cheese and sun dried tomatoes
By polloazul
Mix soft goat cheese with chopped sun-dried tomatoes
- slicing cucumbers
- soft goat cheese
- sun-dried tomatoes
- black sesame seeds
Cornbread
By polloazul
1. Preheat oven to 375 degrees
- 1/2 cup of butter
- 1/3 cup of white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup of sweet corn kernels
Mushroom Wellington
By polloazul
1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place a large frying pan over a medium heat and add...
- 6 portabella mushrooms, stalks trimmed and cleaned
- 3 onions, peeled and chopped
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 100 g of baby spinach
- 4 sprigs of thyme
- 1 sheet of frozen puff pastry, partially thawed
- 1 egg, beaten
- 1 tablespoon of dijon mustard
- salt and pepper to taste
TAHITIAN PORK (PORK WITH STAR ANISE AND PINEAPPLE)
By polloazul
Season the pork chunks with the soy sauce, sugar, sherry and the juice from the pineapple
- 1 kilo of belly pork, cut into chunks
- 1/4 c. light soy sauce
- 3 tbsps. brown sugar
- 2 tbsps. dry sherry
- 1 227 gm. can of pineapple pieces
- 2 segments of star anise
- water
- corn flour
- 1/2 tsp. salt
- 1/2 tsp. sesame oil
- cooking oil for frying
- Shredded cabbage
- spring onion rings for garnish