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Recipes
Blender Hollandaise
By polloazul
1. Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15–20 minutes
- 1/2 lb. unsalted butter
- 6 egg yolks
- 4 –6 tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
Roasted Red Pepper, Feta & Basil Skillet Scones
By polloazul
If you’re starting with fresh red bell pepper, it will need to be roasted and toasted first
- 4 to 4 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg, beaten
- 1 3/4 cup buttermilk, cold
- 1 cup coarsely chopped roasted red peppers*
- heaping 1/2 cup coarsely crumbled feta cheese
- 3 tablespoons coarsely chopped fresh basil
- 1 teaspoon coarsely ground black pepper
Affogato Al Cafe
By polloazul
Place two large scoops of vanilla gelato in a glass
- 2 scoops vanilla gelato (or GOOD ice cream)
- 1 oz. Espresso
- 1/2 oz. Kahlua
- 1 tsp. Dark Chocolate Shavings
SPAGHETTI AND MEATBALLS
By polloazul
A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together
- FOR TOMATO SAUCE
- 6 (28-oz) cans whole tomatoes in juice (preferably San Marzano)
- 2 medium onions, chopped
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, finely chopped
- FOR MEATBALLS
- 2 medium onions, finely chopped
- 1/2 cup extra-virgin olive oil
- 10 garlic cloves, finely chopped
- 3 cups torn day-old Italian bread
- 3 cups whole milk
- 6 large eggs
- 2 cups grated Parmigiano-Reggiano (1/4 lb)
- 1/3 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped oregano or 1 tsp dried, crumbled
- 1 tablespoon grated lemon zest
- 1 1/2 lb ground veal
- 1 1/2 lb ground pork
- 1 1/2 lb ground beef (not lean)
- 1 cup olive or vegetable oil
- FOR PASTA
- 2 lb dried spaghetti
Ribollita Soup
By polloazul
Heat a heavy-bottomed pot over medium-high heat
- 2 tablespoons olive oil
- 4 large garlic cloves, chopped
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 dried bay leaf
- 10-ounce bag frozen spinach
- 2 cans cannellini beans with liquid
- 6 cups chicken stock (or vegetable stock, for a vegan adaptation)
- One 15-ounce can (1 3/4 cups) tomato pureé
- 9 ounces day old bread, torn in pieces, about 3 cups
- 1/4 cup fresh basil, chopped
- Parmesan, grated (optional)
Salsa Campechana
By polloazul
1 Lava los chiles, remójalos y desvénalos, después lava y pica el laurel
- 1/2 Cebolla Morada
- 1 Diente de Ajo
- 8 Chiles Pasilla
- 1 Naranja Agria
- 1 Rama de Laurel
- 4 Jitomates
- Sal al Gusto
- Aceite Vegetal
Queso fundido with roasted poblano vinaigrette
By polloazul
1. Preheat the broiler. 2
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 3 cups grated Monterey Jack cheese (12 ounces)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 8 ounces fresh goat cheese, cut into 8 slices
- Roasted Poblano Vinaigrette (recipe follows)
- 2 tablespoons chopped fresh cilantro
- 1 9-ounce bag of tortilla chips
In cabbage
By polloazul
Slice and wash the cabbage
- For the decoration:
- 1 / 4 red cabbage
- 1 apple granny
- 15 cl apple juice bio
- 10 cl of cream fluid whole
- 1 / 2 tsp salt (celery normally)
- 1 pinch pepper Espelette
- Radish sprouts
- Granny apple slices
Tamarind Prawns (Asam Udang)
By polloazul
1. Clean the tamarind pulp by quickly rinsing with water (no need to remove the seeds or fibrous pieces - we want t...
- 15 large prawns, deveined (and remove head, but leave shell and tail on)
- 1/2 cup fresh tamarind pulp
- 2 tbsp oil
- 1 tbsp dark soy sauce
- 1 tsp soy sauce
- 1 tbsp brown sugar
- dash of salt to taste
- 2 tbsp water
Cranberry Salsa
By polloazul
Toss all ingredients together and let sit for 30 minutes to allow the flavors to meld
- 1 lb. cranberries, halved
- 3 tbsp. sugar
- 1 jalapeñ, stemmed, seeded, and julienned
- Zest and juice of 2 limes
- Kosher salt