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Recipes
LEMONGRASS ICE CREAM
By polloazul
Trim root ends from lemongrass and discard 1 or 2 outer layers
- 4 thick or 8 thin lemongrass stalks
- 3/4 cup sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 2 large eggs
Christian Delouvrier's Roast Chicken with Herbed French Fries
By polloazul
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist...
- Canola oil, for frying
- 2 large russet potatoes (about 1 1/2 lb.), cut into thick french fries
- 8 tbsp. unsalted butter
- 1/2 cup soy sauce
- 1 3–4 lb. chicken
- Kosher salt and freshly ground black pepper, to taste
- 7 cloves garlic (4 crushed, 3 minced)
- 1 bunch thyme, plus 1 tbsp. finely chopped
Ravioli, Three Ways
By polloazul
Mix together ricotta, grated Parmesan, 1 egg, and salt and pepper to taste
- 12 ounces, weight Whole Milk Ricotta
- 1-1/2 cup Freshly Grated Parmesan Or Romano
- 1 whole Egg
- Salt And Pepper, to taste
- 4 cups Arugula
- 1 Tablespoon Olive Oil
- Egg Yolks
- 24 whole Wonton Wrappers
- Olive Oil, For Drizzling
- Kosher Salt & Freshly Ground Black Pepper, For Serving
- 1 whole Egg (additional)
- 3 Tablespoons Water
Chicken with Sun-Dried Tomato Vinaigrette
By polloazul
1. Preheat water oven to 140°F
- 4 skin-on chicken breasts, 6 to 8 ounces each
- Kosher salt and freshly cracked black pepper
- 1 poblano pepper
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved
- 1 teaspoon honey
- 1/2 teaspoon soy sauce
- 1/2 teaspoon hot sauce (optional)
- 2 teaspoons fresh lemon juice from 1 lemon
- 1 tablespoon minced fresh mint leaves
- 1 medium shallot, finely minced (about 1 medium)
- 1 tablespoon canola or vegetable oil
Lemon Cream Cheese Cake Pops
By polloazul
There are many steps involved in making cake pops, but a large part of the prep time is actually inactive, while yo...
- Cake Pops:
- 1 batch lemon-buttermilk cake, baked and cooled (recipe below)
- 1 batch cream cheese frosting (recipe below)
- 1-2 packages white vanilla candy melts (if you cannot find candy melts, you can use white chocolate, or almond bark the same way)
- candy melt coloring (optional, but you cannot use frosting coloring, or liquid coloring unfortunately, the candy melts will seize from the water content)
- sprinkles (optional)
- 50 4-inch lollipop sticks
- Lemon Buttermilk Cake:
- 3 1/2 cups (349 grams) cake flour
- 2 cups (383 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks, 459 grams) room temperature
- 1 cup buttermilk (3,5 dl) room temperature
- 4 large eggs, room temperature
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- zest of one large or two small lemons
- Cream Cheese Frosting:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup unsalted butter (230 grams) room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups (325 grams) confectioners’ sugar
- pinch of salt
Kimchi Fried Rice
By polloazul
Heat the vegetable oil in a medium-large frying pan or skillet over medium-high heat
- Garnish:
- 4 cups kimchi
- 4 cups cooked white rice (I like to use the sushi grade rice)
- 2 TBSP vegetable oil
- 1 TBSP butter
- 1 1/2 TBSP red pepper paste (you can also use kimchi base or the liquid in the kimchi jar)
- 1 1/2 TBSP sesame oil
- Salt and Pepper to taste
- 1 TBSP vegetable oil
- 4 eggs
- 3 scallions, sliced thinly
Pork with Vinegar & Bay Leaves
By polloazul
recipe from Marcella Hazan for slow cooker
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 pounds pork loin roast, boneless, or Boston butt, in one piece
- 1 teaspoon kosher salt
- 1 teaspoon whole peppercorns, crushed
- 3 bay leaves
- 1/2 cup good red wine vinegar
Rock Salt Roast Chicken
By polloazul
{Basically The Best Roast Chicken Ever}
- 1 whole chicken
- 4 pound box rock salt (also called ice cream salt)
- 1 lemon
- 3-4 sprigs parsley
- 3 garlic cloves, peeled and sliced
Steak Tagliata with Arugula
By polloazul
1. Set a grill over high heat, or place an iron skillet over high heat
- 1 12-ounce strip steak
- Sea salt and black pepper
- Handful arugula
- Extra virgin olive oil
- 1 teaspoon fresh rosemary, chopped
- 1/4 lemon
- 1 teaspoon canola oil (optional)
Perfectly Grilled Chicken Breasts
By polloazul
Place chicken breasts between 2 pieces of wax paper or in Ziplock freezer bag
- 4 boneless, skinless chicken breasts (about 1 3/4 pounds)
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons lemon zest, from one lemon