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Recipes
Roast Pork Loin
By polloazul
1. Heat oven to 375˚. Zest lemon, slice in half, and set aside
- 1 lemon
- 5 tbsp. chopped fresh rosemary
- 25 fresh sage leaves, minced
- 12 cloves garlic, finely chopped
- 1 4-lb. boneless pork loin, trimmed
- Kosher salt and freshly ground black pepper, to taste
- 12 thin center-cut slices prosciutto di Parma (3 oz.)
- 2 tbsp. extra-virgin olive oil
- 1 large onion, cut into thick rings
Sweet Potatoes with Star Anise, Ginger, and Lime
By polloazul
Preheat oven to 425°F. In a large bowl, combine all ingredients and toss
- 1 pound sweet potatoes, scrubbed and cut into 1 1/2-inch pieces
- 1 tablespoon olive oil
- 1 star anise, finely crushed
- 1 -inch piece fresh ginger, finely grated
- 1 lime, zested and juiced
- 1/2 teaspoon kosher salt
- Freshly ground pepper
EGG, POTATO, AND PROSCIUTTO PIE
By polloazul
“Simple, simple, simple! Just throw it in the oven and jump in the shower
- 1 (1-lb) package frozen puff pastry, thawed
- 2 medium onions, finely chopped (2 cups)
- 1 1/2 tablespoons olive oil
- 4 to 5 oz thinly sliced prosciutto
- 1 large boiling potato (10 to 12 oz)
- 12 large eggs
Taré
By polloazul
Japanese barbecue sauce
- 3 chicken backs and their immediately attendant flesh and skin.
- 1 cup sake
- 1 cup mirin
- 2 cups usukuchi
- Freshly ground black pepper
Thai Basil Chicken Fried Rice
By polloazul
Break up the cold cooked rice into smaller clumps
- 3 cups leftover white rice
- 2 tablespoons peanut or vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 pound chicken breast, cut into bite-sized pieces about 1-inch in diameter
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1/3 cup chopped Thai basil
- Salt and pepper to taste
Vivian’s Sous Vide Rainbow Carrots
By polloazul
Fill and preheat SousVide Supreme to 185F/85C
- 3/4 cup (180 ml) fresh orange juice
- Zest of an orange
- 2 tablespoons (30 ml) honey
- 1 sprig fresh thyme
- 6 medium carrots, peeled
- 1 teaspoon (5 ml/2 g) cumin
- Salt and pepper to taste
Meatballs – Jamie’s and mine
By polloazul
adapted from The Naked Chef
- 500 g ground beef
- 2 teaspoons dried oregano
- a couple of splashes of Tabasco
- 1 teaspoon table salt
- freshly ground black pepper, to taste (I use a lot)
- 1/2 teaspoon garlic infused olive oil (or use regular olive oil + 1 garlic clove, minced)
- 1 large egg
- 1/3 cup homemade breadcrumbs + about 1/3 cup extra to roll the meatballs
- 1/2 large onion, processed*
- generous handful of flat leaf parsley leaves, finely chopped
Baklava
By polloazul
[slightly adapted from Tyler Florence]
- 16 ounces of unsalted pecans, roasted
- 8 ounces of unsalted almonds, roasted
- 8 ounces of salted pistachios, roasted (if using unsalted, add about 1/4 teaspoon salt to nut mixture)
- 2 whole vanilla beans, scraped
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2/3 cup brown sugar
- 1 pound of phyllo dough
- 2 3/4 sticks (about 1 1/3 cups or 22 tablespoons(!)) of unsalted butter, melted
Lobster Macaroni and Cheese
By polloazul
Kosher salt, to taste 12 oz
- Kosher salt, to taste
- 12 oz. hollow pasta, preferably elbow macaroni
- 4 tbsp. unsalted butter
- 1 ⁄4 cup flour
- 4 cups milk
- 11 oz. grated fontina (about 4 cups)
- 8 oz. mascarpone (about 1 cup)
- 3 tbsp. lobster or fish broth
- 3 tbsp. brandy or cognac
- 1 tsp. Tabasco
- 1 ⁄4 tsp. freshly grated nutmeg
- Freshly ground black pepper, to taste
- 8 oz. cooked lobster meat, cut into 1" chunks
- 1 ⁄3 cup minced chives
- 2 scallions, thinly sliced crosswise
- 2 oz. grated sharp aged white cheddar (about 1 cup)
Tacos de Lengua
By polloazul
Place tongue, onion, bay leaves, carrot, and garlic in a saucepan just big enough to hold them
- Optional garnishes:
- 1 whole cow or veal tongue (see note above)
- 1 medium onion, split in half
- 2 bay leaves
- 1 quart low sodium homemade or store-bought chicken stock
- 6 stems cilantro
- 1 small carrot, peeled and roughly chopped
- 2 cloves garlic
- 2 tablespoons duck fat, pork fat, or canola oil
- Kosher salt and freshly ground black pepper
- 16 to 24 corn tortillas (warmed according to these instructions)
- Fresh salsa
- Queso fresco or feta
- Chopped onions and cilantro
- Wedges of lime
- Tomatillo sauce
- Guacamole