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Recipes
48-Hour Sous Vide Pork Ribs
By polloazul
For the ribs Fill and preheat the SousVide Supreme to 143F/61
- For the ribs
- 1 or more racks pork ribs
- 1 teaspoon (5 ml) smoky paprika per rack
- 1 teaspoon (5 ml) brown sugar per rack
- Salt and pepper to taste
- For the glaze
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 teaspoons (10 ml) fennel seed
- 1 teaspoon (5 ml) black cumin
- 1 teaspoon (5 ml) smoky paprika
- 1 tablespoon (15 ml) tomato ketchup
- Juice of 1 orange
- 2 apples, peeled and grated
- 2 to 3 splashes smoky Tabasco® sauce (or to taste)
- 1 cup (240 ml) water
- 2 teaspoons (10 ml) soy sauce
- 2 teaspoons (10 ml) Worcestershire sauce
- 1 tablespoon (15 ml) brown sugar
- 1 sprig thyme
- 2 bay leaves
- Black pepper to taste
Strawberry Shortcake
By polloazul
Combine creme fraiche, brown sugar and vinegar
- 300 g creme fraiche
- 2 tsp balsamic vinegar
- 50 g brown sugar
- strawberries, hulled and sliced
- 50 ml sweet wine
- handful of baby basil leaves
- Shortcake;
- 75 g raw almonds
- 2 cups flour
- 250 g butter
- 1/2 cup caster sugar
Steamed Mussels with Ginger and Shallots
By polloazul
Rinse and scrub the mussels under cold water, changing the water several times, to remove any grit
- 2 pounds mussels
- 1 tablespoon vegetable oil
- 2 teaspoons minced ginger
- 1 shallot, finely chopped
- 1/2 cup Chinese rice wine or dry sherry
- 2 teaspoons fish sauce
- 1/4 teaspoon ground white pepper
- 1 scallion, thinly sliced or chopped
Gazpacho
By polloazul
Place all ingredients (except toppings) in a blender, or food processor, and purée until smooth
- 2 pounds Roma tomatoes
- 1 red bell pepper, cored, seeded and chopped
- 1 English cucumber, peeled and chopped
- 1 small red onion
- 1 small jalapeño, seeded and chopped
- 2 tablespoons sherry vinegar
- 2 cups tomato juice
- 1/4 ¼ cup Italian parsley
- Juice of one lime
- 1/2 ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- Topping suggestions: crabmeat (my choice), shrimp, diced cucumbers, tomatoes, red onions, sliced avocados, and the list goes on.
Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda
By polloazul
In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds
- 1-1/2 cups quinoa, preferably red
- Sea salt
- 5 Tbs. extra-virgin olive oil; more as needed
- 1 large red onion, quartered lengthwise and thinly sliced crosswise
- 2 Tbs. balsamic vinegar
- 4 oz. arugula, trimmed and thinly sliced (about 3 cups)
- 4 oz. aged Gouda, finely diced (about 1 cup)
- 3 medium celery stalks, thinly sliced
- 1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
- 1 cup walnuts, coarsely chopped
- 1 cup finely diced fennel
- 3/4 cup dried cranberries
- 3 Tbs. sherry vinegar
- Freshly ground black pepper
Roasted-Tomato Basil Soup Recipe
By polloazul
from Barefoot Contessa
- 3 * 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 * 1/4 cup + 2 Tbsp Olive Oil
- 1 * 1 Tbsp kosher salt
- 1 1/2 * 1 1/2 tsp ground black pepper
- 2 * 2 cups chopped yellow onions (approx. 2 onions)
- 6 * 6 garlic cloves, minced
- 2 * 2 Tbsp butter – I left this out
- 1/4 * 1/4 tsp crushed red pepper flakes
- 28 * 28 oz. canned plum tomatoes with their juices – I used died tomatoes
- 4 * 4 cups of fresh basil leaves, packed
- 1 * 1 tsp thyme leaves
- 1 * 1 quart (4 cups) chicken stock (or water)
SPICY GREEN SALAD WITH MANCHEGO AND PEARS
By polloazul
Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and...
- 1/3 cup green (hulled) pumpkin seeds (pepitas; not toasted)
- 1/3 cup plus 1 tablespoon olive oil, divided
- 3 tablespoons Sherry vinegar
- 1 teaspoon mild honey
- 1 teaspoon grainy mustard
- 4 cups packed spicy salad greens, such as radish greens, watercress, and/or arugula, tough stems discarded
- 4 cups packed frisée (French curly endive), torn into bite-size pieces
- 1 (1/2-lb) piece Manchego cheese, rind removed and cheese shaved into 32 thin slices (preferably with a cheese plane)
- 8 small red or yellow Bartlett pears (preferably with stems)
Tamarind-Glazed Black Cod with Habanero-Orange Salsa
By polloazul
If black cod isn't available, a firm white fish, such as halibut or barramundi, would also work well
- # Habanero-Orange Salsa:
- # 3 dried ancho chiles*
- # 1/2 cup hot water
- # 1/2 cup fresh orange juice
- # 1/4 cup honey
- # 2 garlic cloves
- # 3 tablespoons tamarind concentrate
- # 2 tablespoons red wine vinegar
- # 2 tablespoons extra-virgin olive oil
- # 2 teaspoons dry mustard
- # 4 6-ounce black cod fillets, with or without skin
- # 4 large oranges
- # 1/3 cup coarsely chopped fresh cilantro
- # 1/4 cup very thinly sliced red onion
- # 2 tablespoons extra-virgin olive oil
- # 2 teaspoons red wine vinegar
- # 1/2 habanero chile, seeded, finely minced
Nigella Lawson: Cheesecake in a glass
By polloazul
This is the perfect end to a midweek dinner party, the kind you didn’t know you were giving until presented with ...
- 200 g strawberries (or 1 big punnet)
- 1 tsp caster sugar
- 4 digestive biscuits
- 100 g cream cheese, at room temperature
- 2 tbsp icing sugar
- 125 ml double cream
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 4 small glasses (of about 150ml capacity; I find a small martini glass looks prettiest)
SQUASH BLOSSOM SOUP
By polloazul
Saute the onion in butter until translucent
- 1 large onion, finely chopped
- 4 tablespoons butter
- 2 ears corn, kernels scraped off
- 3 poblano chiles, roasted, peeled, seeded, and cut in strips
- 1 cup coarsely chopped zucchini
- 2 cups sliced mushrooms
- 4 cups squash blossoms, stems and pistils removed and discarded, blossoms coarsely chopped
- 6 cups chicken broth
- Salt
- 3 tortillas, cut in small squares and fried
- Heavy cream