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Recipes
Pineapple fizz
By polloazul
Combine todo
- 1 1/4 c. Tequila blanco
- 1 1/2 c. jugo de piña
- 1 1/2 c. refresco lima-limón
- 1-4 c. hojas de menta finamente picada
- hielo frapé
Stuffed squid with tomatoes and thyme
By polloazul
Remove the heads from the squid, reserving the tentacles
- pound squid (about six)
- 5 ounces (3-4 slices) firm white bread, dried
- 1/3 cup dry white wine
- 2 onions
- 2 cloves garlic
- 1 bunch flat leaf parsley
- 2 thick slices of Bayonne ham (1 1/8-inch slice of prosciutto will also work)
- 4 tablespoons olive oil
- Salt and pepper
- Pinch of cayenne
- 5 large tomatoes (canned tomatoes work well)
- 1 sprig thyme
ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)
By polloazul
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about ...
- 1/4 cup finely chopped shallots (about 2)
- 3 tablespoons unsalted butter
- 2 lb asparagus, trimmed and cut into 1-inch pieces
- 3/4 lb shelled fresh peas (2 1/2 cups; 1 3/4 lb in pods) or 1 (10-oz) package thawed frozen peas
- 1/2 teaspoon fine sea salt
- Handful of torn basil leaves (about 3/4 cup)
Pastitsio (Greek Pasta Bake)
By polloazul
Preheat oven to 375°. To make the meat sauce, heat a few tablespoons of olive oil in a large skillet or braiser o...
- For the meat sauce:
- 2 pounds ground lamb (or ground beef)
- 1 cup chopped onions
- 3 cloves garlic, minced
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1 (28 ounce) can whole tomatoes, chopped with their liquid
- kosher salt and freshly ground black pepper
- For the bechamel:
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 4 cups whole milk, scalded
- 1 cup freshly grated Parmesan (or Kefalotyri if you can find it)
- 3 egg yolks
- Freshly ground nutmeg
- kosher salt and freshly ground black pepper
- For the pasta:
- 1 pound pasta, such as ziti or penne
- 3 tablespoons good quality olive oil
- 3 egg whites (from yolks used in bechamel)
- 1/4 cup freshly grated Parmesan (or Kefalotyri if you can find it)
Sukiyaki
By polloazul
Keep in mind that you probably won't use all the ingredients at once since the pot won't hold everything
- Ten der, marbled meat sliced 1/8-inch thick and about 2 inches wide to 6 inches long. Count on 5 ounces of meat per person.
- 1 1-inch block of beef suet
- 4 pieces of baked wheat gluten (kuruma-bu) - buy online. Soak these in water before using and squeeze out the excess water.
- 1/2 block yakidofu (grilled tofu) - if you can't find this, buy a block of firm tofu and place it in a baking dish with some of its liquid, to keep it from sticking to the dish, and broil for a few mi
- 1 pack of shirataki (konnyaku noodles) drained - buy online
- 1 negi (a Japanese leek) - if you can't obtain these, substitute 3 scallions. Negi can be purchased online. These should be sliced diagontally in 2-inch long pieces about 1/4 inch thick.
- 1 bunch of shungiku
- 1 About 1 cup of mushrooms of your choice: enoki, matsutake, King Trumpet, or shiitake, sliced 1/8 inch thick
- 3/4 cup sugar
- 3/4 cup mirin
- 3/4 cup soy sauce
Butternut squash soup with pear, cider & vanilla
By polloazul
1 Heat the olive oil, pancetta and onions in large pot or dutch oven, over medium-low heat, about 3-4 minutes
- 1 T olive oil
- 1/4 cup pancetta, finely chopped optional
- 1 medium onion, peeled and coarsely chopped
- 1 large butternut squash, peeled, seeded and roughly chopped (about 4 cups)
- 2 pears, peeled, seeded and chopped
- 1 cup cider
- 4 cups chicken or vegetable stock
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 vanilla bean, split and seeded
- 1/2 cup half and half
- dollop of sour cream and chives, for garnish
Vieiras en salsa de papaya
By polloazul
Mezcle todos los ingredientes de la salsa y deje reposar por 1/2 hora
- Para las Vieiras:
- 2 papayas maduras, picadas grueso
- 6 tomatillos picados gruesos
- 1/2 cebolla morada picada en cubitos
- 2 jalapeños picados en cubitos
- 1/4 c. cilantro picado
- 2 tbs aceite vegetal
- 1 tbs miel
- sal y pimienta
- 20 vieiras
- aceite vegetal
- sal y pimienta
DULCE DE LECHE ICE CREAM
By polloazul
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk...
- 2 cups whole milk
- 1 cup heavy cream
- 1 lb dulce de leche (about 1 2/3 cups; preferably La Salamandra brand)
- 1/8 teaspoon pure vanilla extract
- 3/4 cup chopped pecans (2 1/2 to 3 oz), toasted
- SPECIAL EQUIPMENT: an ice cream maker
Baked Vietnamese Pork and Mint Meatballs
By polloazul
Preheat oven to 400° F. Lightly grease a sheet pan with oil and set aside
- Baked Vietnamese Pork and Mint Meatballs
- 1 pound ground pork
- 1 large shallot, finely diced
- 1 clove garlic, finely diced
- 2-3 tablespoons chopped mint
- 2 tablespoons cornstarch
- 2 teaspoons agave nectar or sugar
- 1 tablespoon fish sauce
- 2 teaspoons soy sauce
- Vietnamese Meatballs Dipping Sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, crushed
- 1 1/2 tablespoons agave nectar or sugar
- 2 tablespoons fish sauce
- 1/2 of a lime, juiced
- 2 tablespoons water
Pan roasted corn salad with tomatoes and feta
By polloazul
Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear ...
- 4 ears of corn, husks removed
- 2-3 tblsp. unsalted butter
- 4 tblsp. olive oil
- 3 garlic clove, minced
- 1 tsp. coarsely chopped fresh thyme
- 1 bunch green onions, green portions only, thinly sliced
- Salt and freshly ground pepper
- 2-3 cups halved cherry or grape tomatoes
- 8 oz. feta cheese, cut into 1/2 inch cubes
- Juice of 1/2 lime, more to taste if needed
- 3 tblsp. finely slivered fresh basil