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Recipes
Filete de cerdo a la parrilla
By polloazul
Glaceado: Mezcle todos los ingredientes y sazone con sal y pimienta
- Glaceado:
- 1 c. jalea de guayaba
- 1/4 c. mostaza Dijon
- 1/4 c. jugo de naranja
- sal y pimienta
- Mojo:
- 2 tbs aceite vegetal
- 1 cebolla morada pequeña picada
- 4 dientes de ajo picados
- 3 c. jugo de naranja
- 1/2 c. jugo de limón
- 1/2 chile habanero picado
- 2 tbs cilantro picado
- 1 tsp comino
- sal y pimienta
- Puerco:
- 2 filetes de cerdo
- 2 tbs aceite vegetal
- sal y pimienta
Coffee crème caramel
By polloazul
Preheat oven to 320oF. Put the first measure of sugar in a heavy-based saucepan with the water and place over a ...
- 120 g caster sugar
- 1 tablespoon water
- 300 ml milk
- 50 ml cream
- 60 ml strong espresso coffee
- 3 eggs
- 60 g caster sugar
My Mother’s Wonton Soup
By polloazul
Wash the shrimp, squeeze out the excess moisture and chop coarsely
- 7 oz shrimp, shelled
- 14 oz ground pork
- 1 package wonton wrappers
- 1/2 egg white
- 1 tablespoon corn strach
- 1 teaspoon sesame oil
- 1/4 t salt
- 1 tablespoon rice wine
- 1 teaspoon ginger, minced
- 1 teaspoon sugar
- ——-
- 6 cups chicken stock
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- cilantro and green onion, chopped for garnish
- 1 teaspoon salt
Paella
By polloazul
Pon las ñoras en remojo en agua caliente para hidratarlas
- - Caldo de pescado
- 1 - 1 cebolla grande
- 3 - 3 dientes de ajo
- 4 - 4 tomates maduros
- 2 - 2 ñoras
- - Hebras de azafrán
- - Arroz tipo bomba (se calcula entre 80-100 gr por persona)
- - Aceite de oliva
- - Sal
- - Calamares, mejillones, langostinos, gambas... al gusto
Tartare de Filet de Boeuf (Steak Tartare)
By polloazul
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon
- 14 oz. trimmed center-cut beef tenderloin
- 1 1/2 tbsp. Dijon mustard
- 2 egg yolks
- 1/4 cup canola oil
- 6 tbsp. salt-packed capers, rinsed, drained, and minced
- 2 tbsp. minced, pitted green Niçoise olives
- 2 tbsp. minced parsley
- 1 1/2 tsp. Worcestershire sauce
- 1/4 tsp. hot sauce, such as Tabasco
- 4 cornichons, minced
- 1 small yellow onion, minced
- Kosher salt and freshly ground black pepper, to taste
- French fries, for serving
- Mixed salad greens, for serving
Cauliflower Curry with Capsicum and Peas
By polloazul
Combine all ingredients, except cauliflower, together in a bowl
- Cauliflower Marinade:
- 1 head of cauliflower, diced and marinated (recipe below)
- 1 tablespoon ghee (sub. veg. oil)
- 1 tbsp vegetable oil
- 7 cloves garlic – smashed and diced fine
- 1 inch ginger – smashed and diced fine
- 3 green cardamom pods
- 4 whole cloves
- 1 inch piece of cinnamon
- 1/4 tsp. grated nutmeg
- 1 tablespoon cumin
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 2 tablespoon fresh fenugreek leaves (leave out if you can’t find)
- 1 1/2 tablespoon garam masala
- 2 tablespoons tomato paste
- red chilli powder, to taste –taste as you add! Sometimes, less is more!!!!!
- juice of 1/2 small lemon
- 3 cups curry gravy base1 medium capsicum (green bell pepper)- sliced thinly
- 1 c. peas (frozen)
- 1/2 c. half & half (or add coconut milk)
- milk, as needed (sub. coconut milk)
- 1-2 tablespoons butter (or vegan butter substitute)
- 1 handful of fresh coriander (cilantro), chopped
- salt and pepper to taste
- fried onions, to garnish (optional)
- 1/4 cup yogurt
- 1/2 tbsp. fresh lemon juice
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1/2 tbsp. paprika (this shouldn’t be hot. It’s mostly for color)
- 1 tsp. ground chile pepper (I use Kashmiri)
- 2 tsp. ground pepper
- 1 tbsp. minced fresh ginger
- 1 tsp. salt, or to taste
- approximately 1 lb. cauliflower– cut into bite size pieces
- Curry in a Hurry
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon coriander (seeds)
- 1 tablespoon fenugreek seeds
- 1 tablespoon paprika (this is not hot, it mostly just gives color)
- 1 small 1″ piece of cinnamon
- 3 cloves
- 1/4 tsp. ground nutmeg (optional)
- 2 green Cardamom pods- crushed
- 1 large bayleaf
- Mix all spices together in a bowl.
Egiptian Tomato Salad
By polloazul
Chop the shallot and garlic as finely as is humanly possible - or just blitz to a pulp in a processor - and put...
- 1 shallot, peeled
- 1 clove of garlic, peeled
- 3-4 tablespoons olive oil
- Salt and pepper
- 5 medium-sized vine tomatoes (approx. 750g altogether)
- Good squeeze of lemon juice
- Maldon salt
- Handful freshly chopped chervil
Easy Bearnaise Sauce
By polloazul
Combine the lemon juice, shallot, salt, and pepper in a 2-cup Pyrex measuring cup or other container with a nar...
- tablespoon lemon juice
- 1 tablespoon minced shallot
- aggressive pinch of salt
- pepper (optional)
- 2 egg yolks
- 6 ounces salted butter
- 2 tablespoons minced tarragon (or more to taste)
CRANBERRY LIQUEUR
By polloazul
In a food processor chop the cranberries in batches
- 8 cups cranberries, picked over
- 4 cups sugar
- 4 cups gin
Sopa de Ajo
By polloazul
1. Pour the olive oil into a pot
- 2 tablespoons olive oil
- 1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes
- 4 garlic cloves, minced
- 1/2 teaspoon hot pimentón
- Salt
- 4 cups chicken stock
- 3 poached eggs