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Recipes
New England-Style Baked Beans
By polloazul
Bring the beans and 10 cups of water to a boil in a 4-qt
- 1 lb. dried navy beans, picked over and rinsed
- 1 medium yellow onion, ends trimmed, peeled, and left whole
- 4 whole cloves
- 8 oz. slab bacon or salt pork, trimmed and cut into 2″ x 14″ pieces
- 1/4 cup plus 2 tbsp. maple syrup
- 1/4 cup unsulfured molasses
- 2 tsp. dry mustard powder
- 1/2 cup ketchup
- 1 tbsp. cider vinegar
- 1 tbsp. dark rum
- Kosher salt and freshly ground black pepper, to taste
Chile-Lime Cashews
By polloazul
Kaffir lime leaves give this spiced nut mix its citrusy, floral notes
- 4 cups raw cashews,
- 15 dried chiles de árbol,
- 10 kaffir lime leaves (optional) cut into 1/4-inch slices,
- 2 tablespoons melted unsalted butter,
- 2 tablespoons vegetable oil,
- 1 tablespoon kosher salt,
- 1 1/2 teaspoons ground ancho chiles
- 2 tablespoons finely grated lime
Hanger Steak
By polloazul
Combine the ingredients and distribute evenly between ziplock bags
- For the steak:
- 1.5 lbs hanger steak
- 1 cup of apple juice, or apple cider
- 1/2 cup light soy sauce
- 4 garlic cloves, minced
- 1/2 white onion, minced
- 1 T sesame oil
Grilled Beef Heart with Herbed Vinaigrette
By polloazul
Liberally salt the beef, add the shallot and oil, toss and refrigerate till youre ready to cook it (an hour is ...
- For the vinaigrette:
- 1 beef heart, trimmed and cut into slices or chunks
- salt as needed
- 1/2 large shallot, roughly chopped (save the other half for the vinaigrette)
- pepper to taste
- olive oil as needed
- arugula as needed (a handful per serving)
- 3 tablespoons red wine vinegar
- 1/2 large shallot, minced
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 1 chopped tablespoon each: oregano, parsley, chives
KASHK-E BADEMJAN (PERSIAN EGGPLANT SPREAD)
By polloazul
Persian dinner party would not be a Persian dinner party without a bowl of this silky eggplant spread, the ultimat...
- 1/2 cup olive oil
- 2 medium onions (1 thinly sliced, 1 chopped)
- 4 garlic cloves, chopped
- 1/4 teaspoon turmeric
- 2 lb Asian eggplants (3 to 4 medium), peeled and chopped
- 1/4 cup chopped mint
- Kashk (liquid whey protein) to taste
- 2 tablespoons chopped walnuts, toasted (see Tips)
- GARNISH: mint sprigs
- ACCOMPANIMENT: lavash, pita bread, or plain crackers
Rich and Meaty Lamb Ragù
By polloazul
Pat the lamb chunks dry with a paper towel
- 2 pounds stew lamb, cut in chunks
- Salt and freshly ground black pepper
- 2 onions
- 4 sprigs fresh rosemary
- 3 tablespoons fresh sage
- 8 cloves garlic
- 1 big carrot, peeled
- Olive oil
- 2 cups red wine
- 1 28-ounce can peeled whole plum tomatoes
Shrimp and Chive Dumplings
By polloazul
Peel, devein, and finely chop the shrimp
- 1 pound fresh shrimp
- 1/4 cup finely chopped chives
- 1 1/2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 pinch pepper, preferably white
- 1 pack dumpling wrappers
- 1 to 2 tablespoons vegetable oil
CROISSANTS
By polloazul
Make the dough (detempre) by whisking the flour, salt, sugar and yeast in a mixing bowl
- for the butter block:
- for the “detrempe“
- 4 + 2/3 cup all purpose flour (21 oz / 595 g)
- 1 + 3/4 tsp. salt (0.4 oz / 11 g)
- 1/4 cup sugar (2 oz / 56.5 g)
- 1 Tbs instant yeast (0.33 oz / 9 g)
- 3/4 cup + 2 Tbs milk (7 oz / 198 g)
- 1 cup cool water (8 oz / 227 g)
- 2 Tbs melted butter (1 oz / 28.5 g)
- 1 + 1/2 cups cold butter (12 oz / 340 g)
- 2 Tbs flour (0.57 oz / 16 g)
Risotto ai porcini, salvia e pancetta
By polloazul
1. Pour the stock into a saucepan and add the porcini
- 1 litre hot chicken or vegetable stock
- 30 g dried porcini mushrooms
- 50 g butter
- 1 tblsp extra virgin olive oil
- 1 small onion, finely diced
- 1 celery stick, finely sliced
- 8 fresh sage leaves, washed, dried and finely sliced
- 8 slices flat pancetta or bacon, finely sliced
- 250 g risotto rice
- 100 ml dry white wine
- 50 g grate parmesan cheese
- Salt and pepper
Salsa de Chipotle Quemado (Burnt Chipotle Salsa)
By polloazul
1. Heat a 10" skillet over medium heat; add chiles and toast, turning occasionally, until blistered and blackened, ...
- 1 1/4 oz. dried chipotle chiles (about 7), stemmed
- 3 tbsp. canola oil
- 1 small white onion, minced
- 1/4 cup agave syrup
- 1/4 cup apple cider vinegar
- 2 tsp. kosher salt
- 1 clove garlic, smashed