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Recipes
Udon w/ 36-hours Pork Belly
By polloazul
For the sous-vide pork belly: Rinse the pork belly and pat dry
- For the sous-vide pork belly:
- 2 lbs pork belly, skin on
- 1/4 cup kosher salt
- 1 teaspoon coriander seeds, coarsely ground
- 1 teaspoon star anise, coarsely ground
- 1 teaspoon cardamom, coarsely ground
- 1 teaspoon black pepper, coarsely ground
- 1/2 stick cinnamon, coarsely ground
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup soy sauce
- For the dashi:
- 2 quarts water
- 5 squares (of 6-inches) of dried kombu
- 1 cup tightly packed bonito flakes
- For the Udon:
- 6 handfuls of udon noodles
- 2 heads of enoki mushrooms
- 10 shiitake mushrooms
- 6 organic eggs
- some leafy greens such as bok choy
- nori / dry shrimp mix
- hot pepper
Salmon with basil cream sauce
By polloazul
Here's a recipe from "Gourmet Gazelle Cookbook" that was printed in the "Washington Post"
- 2 lbs. salmon fillets
- 1 1/2 T unsalted butter
- 3 shallots, peeled and minced
- 1 clove garlic, peeled and minced
- 1 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 3/4 cup dry white wine
- 1/3 cup light cream
- 1 T freshly squeezed lemon juice
- 1/4 t freshly ground white pepper
- 1/4 t salt, or to taste
Watermelon Rind Pickles
By polloazul
Bring a large pot of water to a boil; add rind
- 1 3/4 lb. peeled watermelon rind, cut into 1″ pieces
- 4 cups sugar
- 2 cups apple cider vinegar
- 3 whole cloves
- 1 cinnamon stick
ARUGULA AND FENNEL SALAD WITH BLACK OLIVES AND CHERRY TOMATOES
By polloazul
Cut fennel into paper-thin slices with slicer, then combine with arugula, tomatoes, and olives in a large bowl
- 2 small fennel bulbs (1 lb total), stalks cut off and discarded
- 4 oz arugula, coarse stems discarded
- 1 cup cherry tomatoes, quartered
- 1/2 cup Niçoise or other brine-cured black olives
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
Classic Meatballs
By polloazul
1. In a large bowl, combine beef, pork, pork fat, prosciutto, parsley, oregano, fennel seeds, chile flakes, cumin, ...
- 10 oz. ground beef chuck or veal
- 10 oz. ground pork shoulder
- 2 oz. minced pork fat or
- unsmoked bacon
- 2 oz. prosciutto, minced
- 1 1⁄4 cups loosely packed flat-leaf
- parsley leaves, minced, plus more
- for garnish
- 2 tsp. dried oregano
- 1 1⁄2 tsp. fennel seeds
- 1 tsp. crushed red chile flakes
- 1 ⁄2 tsp. ground cumin
- 1 ⁄4 tsp. ground allspice
- 7 slices white bread, finely ground in
- a food processor
- Kosher salt and freshly ground black
- pepper, to taste
- 2 ⁄3 cup ricotta, drained in a strainer
- for 2 hours
- 2 tbsp. milk
- 3 eggs, lightly beaten
- 6 tbsp. extra-virgin olive oil, plus
- more for greasing
- 1 ⁄4 cup dry red wine
- 4 cups canned tomato purée
- 1 cup beef or veal stock or water
- Grated Parmesan, for garnish
Salsa de Piña Picante (Spicy Fresh Pineapple Salsa)
By polloazul
In a large bowl, mix together all ingredients; serve at room temperature
- 1 cup finely chopped fresh pineapple
- 1/4 cup finely chopped cilantro
- 3 tbsp. fresh lime juice
- 2 tbsp. fresh orange juice
- 1 1/2 tsp. sugar
- 1 tsp. kosher salt
- 2 jalapeños, stemmed and minced
- 1/2 small red onion, minced
Orzo and shrimp
By polloazul
1. Preheat oven to 450°F Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray
- 1 1/2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1 28-ounce can diced tomatoes
- 3 tablespoons chopped fresh parsley, divided
- 1 tablespoon drained capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Pinch of crushed red pepper
- 1 pound medium shrimp (30-40 per pound), peeled and deveined
- 1 cup orzo
- 1/2 cup crumbled feta cheese
Santiago Salsa
By polloazul
Preheat oven to 400°. In a large bowl, combine the beans, rice, tomato, onion, 2 cups of cheese, jalapeno, and sp...
- For the dip
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can navy beans, rinsed and drained
- 1 cup cooked white rice
- 1 cup diced tomato
- 1/2 cup diced onion
- 3 cups (12 ounces) grated cheddar-monterey jack blend, divided
- 2 tablespoons finely diced pickled jalapeño
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- Kosher salt and freshly ground pepper
- For serving
- Tortilla chips
- Sour cream
- Salsa
Tacos al PAstor Chilangos
By polloazul
1. Se limpian los chiles y se ponen a cocer en el vinagre y se muelen en el mismo vinagre junto con el ajo y los de...
- 10 chiles Pasilla
- 10 chiles Guajillo
- 2 ajos pelados
- 1/4 de litro de vinagre blanco destilado
- 1/4 de cucharada de cominos. Molidos.
- 5 clavos de olor
- Sal al gusto
- 1 kilo de carne de puerco en bisteces delgados.
- 1 Cuch. De orégano
Nobu's Miso-Marinated Black Cod Recipe
By polloazul
Served it with some soba noodles and steamed baby bok choy
- For the marinade (Nobu-style Saikyo Miso):
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar
- For the fish:
- 4 black cod fillets, about 1/2 pound (230 g) each
- Nobu-style Saikyo Miso (see above)