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Recipes
Roasted poblano vinaigrette
By polloazul
Combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, and salt and pepper in a bl...
- 2 poblano chiles, roasted, peeled, seeded, and chopped
- 1 tablespoon red wine vinegar
- 1 clove garlic, chopped
- 1 teaspoon honey
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper
Beef Stroganoff
By polloazul
Saute the mushrooms in butter or oil until golden
- 2 About 2 cups of sliced mushrooms
- Butter or olive oil
- 1 yellow onion, sliced crosswise (from top to bottom so you have strips, not rings.)
- 1 pound of meat. Cut in bite-sized cubes.
- Sour Cream - about 1 1/2 to 2 cups
- Salt, pepper, rubbed sage, white pepper, and paprika
- Egg noodles
Cocktail Meatballs
By polloazul
Mix ground beef, bread crumbs, onion, milk, parsley, salt, worcestershire sauce, pepper and egg
- 1 lb. ground beef
- 1/2 cup dry bread crumbs
- 1/3 cup finely chopped onion
- 1/4 cup milk
- 1 T. parsley
- 1 t. salt
- 1/2 t. Worcestershire sauce
- 1/8 t. pepper
- 1 egg
- 1/4 cup shortening
- 1 jar (10 oz) grape jelly
- 1 bottle chili sauce
Berry Mousse and Lemon Poppy Seed Cake Verrines
By polloazul
Limoncello Prepare the cake: preheat oven to 300F
- or the cake:
- 1 1/2 cups (185gr) all purpose flour
- 1 cup (200gr) sugar
- 1 tablespoon (14gr) baking powder
- 1/4 (1.5gr) teaspoon salt
- 1/2 cup egg whites (about 3-4)
- 3/4 (175ml) cup milk
- 1/4 cup (62.5ml) lemon juice
- grated zest of one lemon
- 1 tablespoon (9gr) poppy seeds
- 1 stick (113gr) unsalted butter, melted and cooled
- For the strawberry mousse:
- 2 teaspoons powdered gelatin
- 1 tablespoon water
- 8 oz (210gr) strawberries, pureed
- 1/4 cup (50gr) sugar
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup (6oz - 190ml) heavy cream
- For the blackberry mousse:
- 2 teaspoons powdered gelatin
- 1 tablespoon water
- 8 oz (210gr) blackberries, pureed
- 1/4 cup (50gr) sugar
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup (6oz - 190ml) heavy cream
Barefoot Contessa's Easy Provençal Lamb
By polloazul
Preheat the oven to 450 degrees
- 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
- ½ cup Dijon mustard
- 3 tablespoons chopped garlic (9 cloves), divided
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 3 pounds ripe red tomatoes, cored and 1-inch-diced
- ½ cup good olive oil
- ½ cup good honey (see note), divided
- 1 large Spanish onion, sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE
By polloazul
In this elegant introduction to dinner, oysters are paired with Champagne grapes, whose sweet juice balances the sh...
- FOR MIGNONNETTE:
- 2 teaspoons Champagne vinegar
- 1 1/2 teaspoons finely chopped shallot
- Pinch of coarsely ground black pepper
- Pinch of sugar
- 1 teaspoon finely chopped fresh flat-leaf parsley
- FOR OYSTERS:
- 1 1/2 cups kosher or other coarse salt
- 1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
- 1/2 tablespoon unsalted butter, cut into 6 pieces
- 1 small cluster Champagne table grapes or 2 finely diced seedless red grapes
Stuffed Calamari
By polloazul
1. Heat 2 tbsp. oil in a 4-qt
- 1/2 cup plus 2 tbsp. olive oil
- 1/4 tsp. dried oregano
- 2 cloves garlic, finely chopped
- 1/2 small yellow onion, minced
- 2 tsp. tomato paste
- 4 tbsp. red wine
- 1/2 28-oz. can whole peeled tomatoes in juice, crushed
- 1 bay leaf
- 2 tsp. balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 12 cleaned calamari
- 1 cup bread crumbs
- 1 cup finely grated pecorino
- 3 tbsp. finely chopped parsley
- 2 tbsp. finely chopped oregano
Roasted Eggplant Caviar in Basil Leaf
By polloazul
Preheat oven to 400 degrees
- 2 medium globe eggplants, about 1 pound each
- 2 to 3 large cloves garlic, peeled and cut in slivers
- 2 Tablespoons extra-virgin olive oil
- 1/2 tsp kosher or sea salt
- Freshly ground black pepper
- 1/2 cup flat parsley leaves
- 2 Tablespoons capers
- 4 tsps red wine vinegar
- 24 to 30 medium-size basil leaves, washed and dried
Prosciutto and Mushroom Ravioli with Basil Browned Butter Sauce
By polloazul
Add to a food processor all of your ravioli ingredients
- For the Ravioli:
- 2 Cups of All Purpose Flour
- 3 Large Eggs
- 1/4 tsp Salt
- 1 Bunch of Fresh Basil
- For the Filling:
- 1 Tbsp of Butter
- 2 Cloves of Garlic, Minced
- 5 Oz Mushrooms, Diced
- 1/2 Onion, Diced
- 3 Oz. Prosciutto, Diced
- 1/8 tsp Salt
- 1 tsp of Oregano
- 3 Oz. Chopped Fresh Spinach
- For the Butter Sauce:
- 4 Tbsp of Butter
- 2 Cloves of Garlic
- 1 Bunch of Fresh Basil, Chopped
Nutmeg Ice Cream
By polloazul
Toast grated nutmeg in a skillet over medium heat, 1–2 minutes
- 2 tsp. freshly grated
- nutmeg
- 2 cups half-and-half
- 1 whole nutmeg, cracked
- 3/4 cup sugar
- 6 egg yolks
- 1 cup heavy cream