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Recipes
Sopa de Flor de Calabaza
By polloazul
Diana Kennedy
- 40 large pumpkin flowers (about 1 pound; 3 bunches in Mexico), plus 12 more for garnish
- 1/2 small white onion, finely chopped
- 3 T. butter plus 2 T.
- 2 cups flavorful chicken broth, preferably homemade
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- Sprig of fresh epazote
- 1/3 cup crema or beaten crème fraîche, for garnish
- 1/3 cup toasted hulled pumpkin seeds (pepitas), for garnish
Green Goddess Dressing
By polloazul
Run the garlic in the food processor until finely chopped
- 1-2 garlic cloves, roughly chopped
- 1/2 ripe medium avocado
- 2 tablespoons white wine vinegar (Chez Panisse: 3 tablespoons)
- 1 small shallot, finely chopped (about 1 tablespoon)
- 2 oil packed anchovies (Chez Panisse: 1 anchovy)
- 2 teaspoon fresh lemon juice (Chez Panisse: 1 teaspoon lemon, 1/2 teaspoon lime)
- 1 tablespoon honey (Chez Panisse: 1/4 teaspoon sugar)
- 3/4 cup olive oil
- 1/4 about 1/4 cup chopped fresh Italian parsley
- 2-3 tablespoons chopped fresh tarragon
- 2 tablespoons chopped chives
- 1 tablespoon chopped fresh dill
- salt and pepper to taste
- (Chez Panisse adds: 2 tablespoons cilantro, 1 tablespoon basil as well as 1/4 cup heavy whipping cream)
Seafood Chowder with Squash
By polloazul
Make the chowder base. In a medium pot, heat the olive oil over medium-low heat
- Chowder Base
- 1 tablespoon olive oil
- 1 ⁄2 small white onion, minced
- 1 ⁄2 leek (white and pale green parts), halved lengthwise and thinly sliced
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon peeled and minced ginger
- 2 cups peeled, seeded, and cubed winter squash, such as kabocha
- 1 carrot, sliced
- 1 ⁄2 teaspoon mild curry powder
- Salt
- 1 lemongrass stalk, bruised with the side of a chef’s knife and halved
- 1 bay leaf
- 3 ⁄4 cup unsweetened coconut milk
- 31 ⁄2 cups Vegetable Broth (page 118) or water (I used veggie broth)
- Mussels
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 ⁄2 cup white wine
- 1 pound mussels, cleaned
- 1 cup diced winter squash, such as kabocha
- 1 cup diced potatoes
- 8 baby turnips, peeled and quartered
- 8 baby radishes, halved
- 1 ⁄2 pound medium shrimp, peeled, deveined, and halved
- 1 ⁄2 pound skinless black sea bass fillet, cut into small chunks (I used two lobster tails instead of the bass, steamed in water and white wine, and cut into chunks)
- 1 ají dulce or other small red pepper, cored, seeded, halved crosswise, and julienned (I used a red Anaheim pepper)
- Salt and pepper
- Extra-virgin olive oil
- 2 tablespoons minced red onion
- 1 tablespoon finely chopped chives
- Aleppo pepper
Risotto de pulpo
By polloazul
Source: Adapted from - Cozinha Tradicional Portuguesa Serves 2 generously, and can be doubled easily
- 1 k Polvo - Cleaned
- 1/2 Med. sized onion, whole
- 3/4 Cup risotto rice
- 1/2 Med sized onion, finely chopped
- 4 large garlic cloves- finely chopped
- 1/2 Can diced tomatoes (or use fresh)
- 2 Bay leaves
- 2 Tbsp Tomato Paste
- 4 Tbsp Olive oil
- 1 Tsp Paprika
- Pinch pepper
- 4 Tbsp Cilantro
- Pinch of sugar
- 1/2 Cup White wine
- Fish stock, reserved from octopus
- Boiling water
Jalapeno cream cheese filled wontons
By polloazul
1. Preheat Canola oil in 2 qt pot
- 4 oz cream cheese, softened
- 1 jalapeno, diced. (You can also remove the seeds inside if you would like to cut down on the heat a bit)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 12 wonton wrappers
- Little bowl of water for sealing wonton wrappers
- Canola oil for frying
Mario Batali's Porcini-Rubbed Three-Bone Rib Roast
By polloazul
In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic, and olive oil
- 2 tablespoons sugar
- 2 tablespoons Kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon hot red pepper flakes
- 1/4 cup Porcini mushroom powder*
- 5 garlic cloves (minced)
- 1/4 cup extra virgin olive oil
- 5-6 pound 3-rib standing rib roast (preferably cut from the loin or small-end)
- If you can’t find Porcini mushroom powder, simply grind dried Porcini mushrooms (about 3/4 ounces) in a coffee or spice grinder until they are powder.
Zucchini Carpaccio with Feta and Pine Nuts Recipe
By polloazul
1. Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini
- 2 * 2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds
- 1 * 1 teaspoon finely grated lemon zest
- 4 * 4 teaspoons high-quality extra-virgin olive oil
- 1/4 * 1/4 cup crumbled feta cheese
- 3 * 3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped
- 2 * 2 tablespoons pine nuts
Pastelón de Plátanos (Ripe Plantain Casserole)
By polloazul
Before starting to cook: Butter up a 1-inch tall baking pan
- 6 very ripe plantains
- 1 cup grated cheddar cheese
- 1/4 cup of butter
- 1 lb. of ground beef
- 2 tablespoons of oil
- 1 tablespoon of tomato paste
- 1 teaspoon of salt
- 1 small red onion diced into small cubes
- 1 green pepper
- 1 teaspoon of crushed garlic
- Black ground pepper
CILANTRO-CHIPOTLE TILAPIA
By polloazul
Preheat broiler. Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 tsp salt, and 1/2 tsp pepper...
- 1 1/2 cups chopped cilantro
- 2 tablespoons vegetable oil
- 1 tablespoons chopped canned chipotles in adobo
- 1 tablespoon water
- 1/2 teaspoon ground cumin
- 4 (6-oz) tilapia fillets
Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa)
By polloazul
Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion,...
- 2 tbsp. olive oil
- 1/4 cup roasted unsalted peanuts
- 1/4 tsp. dried thyme
- 6 dried árbol chiles, stemmed
- 8 black peppercorns
- 6 allspice berries
- 4 cloves garlic, minced
- 1 small white onion, minced
- 1 tsp. apple cider vinegar
- 1 tsp. kosher salt