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Recipes
Tacos al Pastor
By polloazul
Macere la carne con todos los ingredientes durante aproximadamente doce horas en el refrigerador
- salsa verde:
- 6 lbs cabeza de lomo fileteada
- 1 cup de jugo de naranja
- 1/2 cup vinagre de manzana
- 1/2 tsp de ajo
- 1-1/2 tsp de pimienta
- 1 tsp de clavo
- 1/4 tsp de canela
- 1/4 tsp de comino
- 1/2 tsp de orégano
- Sal al gusto
- 1 lb de tomate verde asado o cocido
- 1 diente de ajo
- 2 chiles habaneros
- 1 aguacate grande
- jugo de naranja al gusto
- agua
- sal al gusto
- salsa roja:
- 8 chiles de árbol secos asados y remojados
- 2 dientes de ajo asados
- 6 jitimates asados
- agua
- sal al gusto
Bacon Parmesan Brussels Sprouts
By polloazul
Preheat the oven to 325 degrees F
- 3 strips bacon
- 3 medium shallots, thinly sliced
- 3 cloves garlic, finely chopped
- 1 1/2 pounds brussels sprouts, halved
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound Parmesan cheese, grated
Bacon-and-Cheese Deviled Eggs
By polloazul
Put eggs into a 4-qt. pot of water and bring to a boil
- 6 eggs
- 1/4 cup finely grated sharp cheddar, plus more for garnish
- 1/4 cup mayonnaise
- 2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
- Kosher salt and freshly ground black pepper, to taste
- Hot sauce, such as Sriracha, to garnish
Grilled Blueberry BBQ Salmon
By polloazul
Heat a small saucepan over low heat and add blueberries
- for the sauce:
- 1 1/4 pounds salmon filet (whole or cut into portions)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup fresh blueberries
- 1/3 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1 teaspoon worcestershire sauce
Sriracha lime chicken skillet
By polloazul
Wash and pat chicken dry. Season with salt & pepper
- 6 boneless chicken thighs
- salt & pepper
- 1/4 cup extra virgin olive oil
- juice of 1 lime
- 1/2 large onion, sliced
- 1 tablespoon sriracha (*see note)
- cilantro for garnish
INSTANT CHOCOLATE MOUSSE (CHOCOLATE CHANTILLY)
By polloazul
Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the...
- 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
- 1 cup (240 ml) water
- 4 tbsp sugar, optional
Greek Mac and Cheese
By polloazul
1. Put bread into the bowl of a food processor and pulse until finely ground
- 3 slices crustless white bread, torn into small pieces
- 9 tbsp. unsalted butter, melted
- Kosher salt, to taste
- 8 oz. hollow pasta, preferably elbow macaroni
- 1/4 cup flour
- 3 cups milk
- 4 cups grated graviera or kefalotyri cheese (about 12 oz.)
- 3/4 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- Freshly ground black pepper, to taste
- 2 tbsp. extra-virgin olive oil
- 8 large shallots, finely chopped
- 16 oz. baby spinach, roughly chopped
- 8 scallions cut into 1/4"-thick rounds
- 1/3 cup roughly chopped fresh dill
- 1 3/4 cups crumbled feta (about 8 oz.)
CORN WITH BACON AND MISO BUTTER
By polloazul
Cut bacon crosswise into 1/8-inch strips
- 1/4 lb thick-sliced bacon (about 3 slices; preferably Benton's bacon)
- 1 tablespoon unsalted butter, softened
- 1 tablespoon white miso (fermented soy bean paste)
- 1 small onion, halved lengthwise and thinly sliced crosswise
- 10 ears corn, kernels cut from cobs (6 to 7 cups)
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1/2 cup thinly sliced scallions (2 to 3)
Jacques and Mario's fabulous risotto
By polloazul
1. Bring a pot of water to a boil
- 1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
- 4 to 6 cups chicken or vegetable stock
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1/3 medium red onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Salt to taste
- 1/2 cup grated Parmesan cheese.
Chupito de crema de pera al jengibre con vieira
By polloazul
Sofreír las cebolletas y el ajo en una cazuela con el aceite, sin que se doren
- 2 peras, peladas y cortadas en cubitos
- 2 c/s aceite de oliva
- 2 cebolletas finas, cortas en aritos
- 1 diente de ajo, picado fino
- 1 c/c jengibre fresco, rallado
- 600 ml. caldo de verduras
- 100 ml. leche de coco
- Curry en polvo
- Sal
- Cayena en polvo
- 10 vieiras pequeñas, limpias
- Aceite de oliva