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Recipes
Salmon Hash with Poached Eggs
By Pollin
1. Put the potatoes in a pot of water and bring to a boil
- 1 . 1 pound small Yukon Gold potatoes
- 2 . 4 slices of bacon
- 3 . 2 tablespoons unsalted butter
- 4 . 1 small red onion, finely chopped
- 5 . 3/4 pound cooked skinless salmon fillet, flaked
- 6 . 2 tablespoons snipped chives
- 7 . Salt and freshly ground pepper
- 8 . 4 eggs
- 9 . Hot sauce, for serving
Camembert Baked with Pears
By Pollin
Preheat the oven to 400°
- One 8-ounce round of ripe Camembert
- 1 tablespoon pear brandy
- 1 tablespoon pure maple syrup
- Pinch of salt
- 1/4 cup chopped marcona almonds
- 2 Bosc pears, cut into thin wedges
- 2 teaspoons fresh lemon juice
Lasagna Rolls
By Pollin
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat
- Lasagna:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
Cod with Peppers and Macadamia Pesto
By Pollin
Preheat the broiler. For the pesto: In the bowl of a food processor, place the peppers, nuts, salt and the olive ...
- For the pesto:
- 1 (9-ounce) jar of roasted piquillo peppers
- 1/2 cup unsalted macadamia nuts
- 1/4 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil & dill
- Fish:
- Vegetable spray
- 4 (6 ounce) cod fillets
- 1/2 tsp kosher salt
- 1 tsp chopped fresh thyme leaves
- 1/2 tsp fresh grated lemon zest
- 2 TBL EVOO
- 1/2 lemon cut into 4 wedges for garnish
Moroccan Chicken
By Pollin
Heat olive oil in a large pot over medium-high heat
- For the Chicken
- 2 tablespoons extra-virgin olive oil
- 3 pounds bone-in chicken thighs, skins removed
- Salt and pepper (to initially season the chicken)
- 1 medium yellow onion, peeled and sliced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne
- 1 teaspoon sea salt
- 1/4 teaspoon cracked pepper
- 1/2 cup unsalted chicken stock
- 1/4 cup unsalted natural almond butter
- 6 ounces unsweetened dried apricots
- 1 pound baby carrots
- For the Cauliflower Couscous
- 1 large head cauliflower, cut into florets
- 2 tablespoons extra-virgin olive oil
- 3/4 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/4 teaspoon cracked pepper
- 2 tablespoons unsweetened dried cherries
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- Zest of one lemon
- For the Garnish
- 1/4 cup sliced almonds, toasted
- 1/4 cup fresh cilantro
Shrimp Tacos
By Pollin
Preheat your grill over high heat
- 2 * 2 pounds medium shrimp, peeled and deveined
- 2 * 2 tablespoons olive oil
- * the juice of one lime
- 1 * 1 teaspoon coarse salt
- 1 dozen * 1 dozen corn tortillas
- * pico de gallo (see recipe below)
- * lime wedges for serving
- * Cholula hot sauce (or your favorite hot sauce)
- * crumbled cotija or feta cheese (optional)
Chicken with Herbs, Citrus & Capers
By Pollin
1. Place chicken pieces in a large glass bowl or baking dish and toss with bay leaf, chopped rosemary, chopped thym...
- 1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
- 1 fresh bay leaf, torn
- 1 teaspoon rosemary leaves, chopped
- 1 heaped tablespoon thyme leaves, chopped
- juice of 2 lemons
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- cracked black pepper
- 2 organic lemons, thinly-sliced
- 2 organic blood oranges, thinly-sliced
- 1/3 cup white wine or rose
- 2 tablespoons capers
- 1 teaspoon agave nectar, optional
American Macaroni Salad
By Pollin
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Garlic-Infused Oil and Dipping Sauce
By Pollin
To make the garlic oil, in a small saucepan, gently heat the oil over medium heat
- 1/2 * 1/2 cup extra virgin olive oil
- 4 * 4 cloves garlic, thinly sliced
- * Balsamic vinegar
- * Pinch red pepper flakes
- * Pinch salt
- * Freshly ground black pepper
- * Finely grated Parmesan or Romano cheese
- * Hot crusty loaf Italian or French bread, sliced
Olive-Stuffed Pork Loin
By Pollin
Preheat oven to 400 degrees F
- 2 * 2 pound pork loin
- * Salt and ground black pepper
- 1/2 * 1/2 cup pitted Greek olives (such as Kalamata)
- 3 * 3 tablespoons olive oil, divided
- 2 * 2 tablespoons sherry vinegar
- 2 * 2 tablespoons honey
- 2 * 2 teaspoons Dijon mustard
- 1 * 1 teaspoon dried thyme