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Recipes
Pork Chops with Apricot Brandy Sauce Recipe
By polloazul
1. Soak the apricots in brandy in a small bowl
- Handful of dried apricots, halved
- 1/3 cup brandy (or cognac)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 4 thick-cut pork chops
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, sliced
- 1 cup chicken broth
Roast Leg of Lamb
By polloazul
For a smaller leg of lamb, reduce cooking time, checking internal temperature with a meat thermometer
- 2 – 3 garlic cloves
- 7 – to 8 – lb. leg of lamb
- handful of extra-virgin olive oil
- coarse salt
- freshly ground black pepper
Gougères Filled With Goat Cheese and Smoked Salmon
By polloazul
To make the gougères: Preheat the oven to 400 degrees F
- For the gougères:
- 1 cup water
- 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup grated sharp cheddar
- 1/2 cup grated pecorino-romano
- For the filling:
- 4 ounces soft goat cheese, beat with electric mixer to make it creamy
- 35-40 1-inch square pieces of smoked salmon
- 35-40 1 1/2-inch pieces of fresh chives
Cheese cake
By polloazul
Crust: Mezcle las nueces y la galleta con la mantequilla, vierta en un molde de 9 in
- Crust:
- 1/4 c. nueces picadas finamente
- 1/4 c. almendras picadas finamente
- 1/4 c. nueces e castilla picads finamente
- 3/4 c. galletas molidas (vanilla wafers)
- 2 tbs mantequilla derretida
- Filling:
- 1-1/2 lbs queso crema
- 1-1/3 c. azúcar
- 5 huevos grandes
- 16 oz. crema ácida
- 1/4 c. harina
- 2 tsp extracto de vainilla
- 2 tsp jugo de limón amarillo
Tropical Spring Rolls with Chile Sauce
By polloazul
Make chile sauce: Stir together sauce ingredients in a bowl until just combined
- For chile sauce
- 1 cup Asian sweet chile sauce* (preferably Mae Ploy brand)
- 1 tablespoon fresh lemon juice
- 1 tablespoon Asian fish sauce
- 1 teaspoon finely chopped garlic
- 1 teaspoon palm sugar* or packed brown sugar
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon finely chopped fresh cilantro
- 1/4 teaspoon finely chopped fresh hot chile (such as Thai or serrano, preferably red), including seeds
- For spring rolls
- 1 1/2 lb shrimp in shell, peeled, deveined, and coarsely chopped (1/2-inch pieces)
- 1/2 cup coarsely chopped fresh cilantro
- 3/4 teaspoon salt
- 8 Chinese spring roll wrappers*
- 2 teaspoons water
- 1 teaspoon cornstarch
- 1 About 1 cup vegetable oil
Chorizo con Papas (Spiced Mexican Sausage with Potatoes)
By polloazul
Fresh chorizo, without a casing, is simple to make
- FOR THE CHORIZO:
- 12 dried guajillo chiles, stemmed (available from Amazon)
- 8 dried chiles de árbol, stemmed
- 1 cup finely chopped cilantro
- 1/4 cup apple cider vinegar
- 2 tbsp. paprika
- 2 tbsp. kosher salt
- 1 1/2 tbsp. dried orégano, preferably Mexican
- 1 tbsp. ground black pepper
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 6 cloves garlic, finely chopped
- 2 lb. ground pork
- 8 oz. pork fatback, chilled and minced
- 2 lb. medium red-skinned potatoes, peeled and cut into 1" pieces
- 1/3 cup canola oil
- 1 medium yellow onion, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Pad Thai
By polloazul
Get your mise completely ready to go, because this dish only takes about 5 minutes to cook
- For garnish:
- 2 tablespoons red onions, finely chopped
- A dash of peanut or olive oil
- Shrimp (deveined), or calamari (cleaned and sliced) or chicken or pork (thinly sliced)
- An egg
- A small handful of thai rice noodles
- 1/2 a cup (max) of chicken stock or water
- 4 to 5 glugs of fish sauce
- A heaping tablespoon tamarind sauce*
- 1/2 tablespoon palm sugar or unrefined caster sugar
- A pinch or 2 of crushed red chile flakes
- A handful of bean sprouts
- 3 or 4 scallions, cut into 3-inch sticks
- 2 to 3 tablespoons raw cashews, coarsely chopped
- Fresh lime wedges and cucumber slices
Black Pepper Crusted Steaks with Mint Chimichurri
By polloazul
Chimichurri: Combine the mint, parsley, cilantro, garlic, chiles, honey, and mustard in a food processor or blender...
- Chimichurri:
- 2 C. fresh mint leaves
- 1 C. fresh flat-leaf parsley leaves
- 1 C. fresh cilantro leaves
- 8 cloves garlic, chopped
- 3 Serrano chiles, roasted and seeded
- 3 Tbsp. honey
- 3 Tbsp. Dijon mustard
- 1 C. olive oil
- Salt & freshly ground black pepper
- Steak:
- 4 (12-oz) strip or shell steaks
- Kosher salt
- Coarsely cracked black pepper
GUATEMALAN RED-CABBAGE RELISH (CURTIDO DE REPOLLO MORADO GUATEMALTECO)
By polloazul
Presilla’s version of a popular Central American table condiment—delicious piled on top of tamales and enchilad...
- 1 (2- to 2 1/2-lb) red cabbage, cored and finely shredded
- 1 large carrot, finely shredded
- 1 large red onion, halved lengthwise and thinly sliced
- 1 to 2 fresh jalapeños, stemmed, seeded, and minced
- 2 Turkish bay leaves or 1 California
- 1 cup red-wine vinegar
- 1 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/4 cup beet juice from a can or jar of beets (not pickled; optional)
- 1/4 cup finely chopped cilantro
- 5 tablespoons grated brown loaf sugar (piloncillo or panela) or 1/4 cup packed dark brown sugar
- 2 teaspoons grated orange zest
- 1/8 teaspoon ground allspice
- 1 tablespoon cumin seeds, toasted (see Tips)
Chocolate Mousse with Olive Oil and Sea Salt
By polloazul
Whisk the milk and eggs together, beating for at least a minute
- 2 eggs, thoroughly beaten
- 3/4 cup whole milk
- 6 ounces good-quality semi-sweet dark chocolate
- 3 tablespoons freshly brewed strong decaffeinated coffee (optional)
- 1/4 cup finishing-quality olive oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- Tiny pinch fine salt
- Sea salt or grey lavender salt, to serve
- Lightly sweetened whipped cream, to serve