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Recipes
Lemony Roasted Brussels Sprouts
By polloazul
Preheat the oven to 375 degrees
- for the sprouts
- 1 lb. Brussels sprouts, washed, trimmed and halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- for the dressing
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon salt (possibly more)
- 3 tablespoons grated pecorino romano or parmesan
Salmon Bisque
By polloazul
Heat the butter and oil in a medium saucepan over medium heat; add the onion, carrot, and celery and cook until sta...
- 2 tablespoons butter
- 1 tablespoon canola oil
- 1 medium-large onion, chopped
- 2 large carrots, chopped
- 2 large stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1/4 cup dry white wine
- 5 cups low-sodium fish, chicken, or vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 3 tablespoons heavy cream
- 1 lb wild salmon fillets, cooked and flaked (see note above for cooking information)
- 2 tablespoons minced fresh chives (for garnish)
Creamed Summer Corn
By polloazul
from Ad Hoc at Home by Thomas Keller
- 6 ears super sweet white or yellow corn, shucked
- 1 large lime
- 3 tablespoons unsalted butter
- Kosher salt
- 3/4 to 1 cup heavy cream
- 1/8 teaspoon cayenne
- 1 1/2 tablespoons finely chopped chives
Adobo para carne (seco)
By polloazul
Mezcle todo
- 1/4 c. chile ancho en polvo
- 1/4 c. cafe tostado obscuro molido finamente
- 2 tbs paprica española
- 2 tbs azúcar morena
- 1 tbs mostaza en polvo
- 1 tbs sal Kosher
- 1 tbs pimienta molida
- 1 tbs cilantro en polvo
- 1 tbs orégano molido
- 2 tsp gengibre en polvo
- 2 tsp chile de arbol en polvo
Grapefruit Avocado Salad With Ginger Lime Dressing
By polloazul
Combine all dressing ingredients in a jam jar and shake until combined
- For the ginger-lime dressing:
- 6 tablespoons good olive oil
- 3 limes, juiced
- 1 teaspoon ginger, finely grated
- 2 to 3 teaspoons local honey (taste along the way)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon heavy cream (optional)
- For the salad:
- 4 handfuls of spring greens (watercress, spinach, butter lettuce, arugula)
- 1 fennel bulb, cored & thinly sliced, plus the fronds
- 1/4 red onion, thinly sliced
- 1 pink grapefruit, supremed*
- 2 avocados, peeled and sliced
Sautéed Artichokes Baked with Mozzarella
By polloazul
Marcella says: "Here is [another] excellent example of the principle of insaporire…in action
- 1 2-lb. bag of baby artichokes, usually containing about
- 20 pieces, or 8 full-size artichokes
- 1/2 lemon
- 2 tbsp. extra-virgin olive oil
- 4 whole cloves garlic, peeled
- Fine sea salt
- Black pepper ground fresh from the mill
- 2 tbsp. butter
- 1/3 cup freshly grated parmigiano-reggiano cheese
- 8 oz. mozzerella, sliced thin, no thicker than 1/4"
Yaki udon with shimeji & shrimp
By polloazul
If using dry udon, cook about 10 mins (or depending on your make) in hot water and a few drops of sunflower oil
- 1 serving of fresh or dry udon
- 1/4 fresh red chili, finely chopped
- 1 1/2 stalks spring onion, chopped
- 1/2 shallot, chopped
- 1/2 garlic clove, chopped
- 1 free range large egg
- 1/3 cup king prawns
- 1/4 cup bunashimeji mushrooms
- 1/4 cup bunapi shimeji mushrooms
- 2 tsp teriyaki marinade
- 2 tsp sesame oil
- 1 tbs soy sauce
- 2 tsp mirin
- olive oil, for cooking
- black sesame seeds, for garnishing
Mixed Grilled Seafood
By polloazul
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice
- 6 medium head-on shrimp
- 4 medium whole squid, separated into bodies and tentacles
- 3 medium red mullet, cleaned
- 3 tbsp. olive oil
- Dried oregano, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 lemons, quartered
Salsa de chile ancho
By polloazul
Se asan los chiles y se ponen a remojar por 2 horas
- 4 chiles ancho sin semillas
- 4 tomates pequeños
- 1 cebolla grande picada
- 1 tsp vinagre
- 2 tsp aceite de oliva
- 2 dientes de ajo picados
- 1/2 c. perejil picado
Helen Corbitt's Chicken Salad
By polloazul
Famed Texas cook Helen Corbitt created this rich chicken salad for the café menu at Neiman Marcus department store...
- 1 lb. cooked chicken breasts, cut into 1/2″ cubes
- 1 cup mayonnaise
- 1 cup thinly sliced celery
- 1 cup halved purple grapes
- 1/2 cup sliced almonds, toasted
- 1 tbsp. finely chopped parsley
- 1 tsp. kosher salt, plus more to taste
- 1/2 cup whipped cream
- Freshly ground black pepper, to taste