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Recipes
Maine Lobster Roll
By polloazul
1. Cut the lobster meat into 1/2-inch pieces and place in a large bowl, and mix with the mayonnaise and season w...
- 8 ounces cooked fresh lobster, refrigerated
- 2-3 tablespoons mayonnaise
- Salt and freshly ground pepper
- 1 rib celery, finely diced
- 2 teaspoons fresh lemon juice
- 2 teaspoons finely chopped chives or tarragon
- 1 scallion, finely chopped, white and light green part only
- 2 hot dog buns, preferably top split (or brioche roll)
- 1 tablespoons unsalted butter, soft
- Boston lettuce
Broiled Tilapia with Thai Coconut Curry Sauce
By polloazul
Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat
- 1 * 1 tsp dark sesame oil, divided
- 1 * 1 tbsp minced peeled fresh ginger
- 4 * 4 garlic cloves, minced
- 1 * 1 cup finely chopped red bell pepper
- 1 * 1 cup chopped scallions
- 1 * 1 tsp curry powder
- 2 * 2 tsp red curry paste
- 1/2 * 1/2 tsp ground cumin
- 4 * 4 tsp low-sodium soy sauce
- 1 * 1 tbsp brown sugar
- 2 * 2 tsp Asian fish sauce
- 1 * 1 (14-ounce) can light coconut milk
- 1/4 * 1/4 cup chopped fresh cilantro
- 6 * 6 (6-ounce) tilapia fillets
- * salt
Garlic Butter Roasted Mushrooms
By polloazul
Preheat oven to 450°F with rack in middle
- 1 pound mushrooms such as cremini or white, halved lengthwise if large
- 2 tablespoons capers, rinsed and chopped
- 3 large garlic cloves, minced
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
Light mousse cucumber, shrimp and cilantro
By polloazul
Put the gelatin diluted in a large bowl of cold water
- 6 or 12 prawns cooked (depending on size of glasses)
- 2-3 leaves of gelatine (5 g)
- 1.5 cucumber
- 1 plain yogurt
- 1 small bunch fresh cilantro (or mint)
- 2 egg whites
- salt and freshly ground pepper
Thai Red Curry Mussels
By polloazul
Rinse and scrub the mussels under cold water, changing the water several times, to remove any grit
- 3 pounds mussels
- 1 tablespoon peanut or vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 3 tablespoons Thai red curry paste
- 1 14-ounce can unsweetened light coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar
- Salt and pepper to taste
- 1 lime, cut into wedges
Piled Portobello Gouda Burgers with Roasted Garlic
By polloazul
Two hours before serving, combine the marinade ingredients in a shallow dish and add mushrooms
- for mushroom marinade:
- 4 English muffins (light multigrain are our favorites)
- 4 portobello mushroom caps
- 2 heads of garlic
- 1 tablespoon olive oil
- 4 thick slices of gouda cheese
- 1 small red onion
- 1 medium tomato, sliced
- 1 avocado, sliced
- butter lettuce for garnish
- 1/2 cup balsamic vinegar
- 1/3 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons cooking sherry
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
Grilled Whole Fish with Tamarind (Samaki Wa Kupaka)
By polloazul
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to tur...
- 1 2–3-lb. whole fish, such as red snapper,
- porgy, or striped bass, cleaned
- Kosher salt and freshly ground black pepper, to taste
- 6 cloves garlic, minced
- 2 green Thai chiles, stemmed, seeded, and minced
- 1 2" piece ginger, peeled and minced
- Juice of 2 limes
- 1 cup canned coconut milk
- 1 ⁄4 cup tamarind paste or 2 tbsp. tamarind concentrate
- 1 ⁄2 tsp. curry powder
- 1 ⁄2 tsp. ground coriander
- 1 ⁄4 tsp. cayenne pepper
- Canola oil, for brushing
Stuffed Cabbage Rolls
By polloazul
A delicious Slovak/Polish
- For Filling:
- 1 1/2 lb. ground meat
- 1/2 lb. ground pork
- 1 cup cooked rice (white or brown)
- 1 egg
- 1 tbs. chopped parsley
- 1 finely minced onion
- 1 tsp. sweet Paprika
- 1 tsp. allspice
- 1/2 cup tomato sauce
- salt and pepper to taste
- 1 medium-large head of green cabbage
- 1 lb. package sauerkraut
- For Sauce:
- Remaining sauce of 15 oz. can of tomato sauce (1/2 cup used in filling)
- 1 28 oz. can crushed tomatoes
- 1/2 cup chicken broth
- 1 clove garlic
- 2 tbsp. tomato paste
- 1 tbsp. brown sugar
- salt and pepper to taste
Soupe au Pistou (Provençal Vegetable Soup with Pistou)
By polloazul
1. Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground
- FOR THE PISTOU:
- 4 cups packed basil
- 1 cup grated parmesan
- 1/4 cup extra-virgin olive oil
- 1 tsp. kosher salt
- 2 cloves garlic, chopped
- 1 plum tomato, cored
- FOR THE SOUP:
- 1/4 cup extra-virgin olive oil
- 1 oz. pancetta, minced
- 5 cloves garlic, finely chopped
- 3 medium carrots, peeled and finely chopped
- 2 ribs celery, finely chopped
- 1 yellow onion, finely chopped
- 1/2 medium zucchini, chopped
- 1/4 head Savoy cabbage, cored and thinly shredded
- 8 cups chicken stock
- 7 whole, peeled canned tomatoes, chopped
- 1/3 cup broken dried spaghetti
- 1 15-oz. can cannelini beans
- Kosher salt and freshly ground black pepper, to taste
Extra-Crispy Double Fried Confit Buffalo Wings
By polloazul
Notes: The stove-top method is faster and easier for some folks, but the oven method will get you slightly moister ...
- 3 quarts peanut or canola oil
- 4 pounds chicken wings, cut into drumettes and flats
- 8 tablespoons (1 stick) unsalted butter
- 1 cup Frank's RedHot Sauce
- Blue cheese dressing
- Celery sticks