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Recipes
Maple Salmon
By Pollin
Combine first 3 ingredients in bottom of platter
- 1/4 cup ginger
- 1/4 cup maple syrup
- 1/4 cup rice vinegar/white wine
- Salt and pepper
Salmon with Lemon-Dill Paleo Leap
By Pollin
Preheat oven to 400 F. In a bowl combine all the ingredients for the dill sauce, season to taste and whisk until we...
- 4 salmon fillets
- 2 tsp. lemon zest
- 2 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- 1 lemon, sliced
- Sea salt and freshly ground black pepper
- 1/3 cup homemade mayonnaise
- 1 garlic clove, minced
- 2 tbsp. fresh dill, chopped
- 2 tbsp. fresh lemon juice
- Sea salt and freshly ground black pepper
Spicy Asian Coleslaw
By Pollin
Mix vinegar, vegetable oil, honey, soy sauce, sesame oil, chili paste and ginger in a jar with a tight fitting lid
- 1/2 cup rice vinegar
- 2 T. each: vegetable oil, raw honey
- 1 1/2 T soy sauce
- 1 T sesame oil
- 1 1/2 t Chinese Chili paste with garlic
- 1 piece (1 inch long) fresh ginger root, finely grated
- 2 heads baby bok choy, finely shredded or 2 cups thinly sliced fresh snow peas
- 1 small head napa cabbage, quartered, cord and very finely shredded (about 4 cups)
- 1/2 small head red cabbage, cored, very finely shredded (about 4 cups)
- 1/2 small white onion, finely chopped, rinsed
- 3 green onions, thinly sliced
- 1/4 cup each: chopped fresh cilantro, sesame seeds
- 3/4 cup roasted peanuts, coarsely chopped
Gucamole
By Pollin
In a large bowl place the scooped avocado pulp and lime juice, toss to coat
- 3 3 3 Haas avocados, halved, seeded and peeled
- 1 1 1 lime, juiced
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon cayenne
- 1/2 1/2 1/2 medium onion, diced
- 1/2 1/2 1/2 jalapeno pepper, seeded and minced
- 2 2 2 Roma tomatoes, seeded and diced
- 1 1 1 tablespoon chopped cilantro
- 1 1 1 clove garlic, minced
Ceasar Salad
By Pollin
In a stainless steel bowl crush anchovies with a fork until mashed
- 2 oz anchovy fillets
- 1 egg yolk
- 1 tsp finely chopped fresh flat leaf parsley
- 1 Tbl finely chopped garlic
- 1 cup extra virgin olive oil
- 1/4 cup grated parm cheese
- 1/4 cup red wine vinegar
- 1 head romaine lettuce, cut, washed and drained
Chicken Satay with Peanut Sauce 128 Reviews Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-satay-with-peanut-sauce-recipe.html?oc=linkback
By Pollin
Marinade: Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine
- Marinade:
- 1 cup plain yogurt
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon curry powder
- 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
- 20 wooden skewers, soaked in water 30 minutes
- Vegetable oil, for grilling
- Butter lettuce leaves
- Fresh cilantro leaves
- Peanut sauce, recipe follows
- Peanut Sauce:
- 1 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 2 teaspoons red chili paste, such as sambal
- 2 tablespoons dark brown sugar
- 2 limes, juiced
- 1/2 cup hot water
- 1/4 cup chopped peanuts, for garnish
- Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-satay-with-peanut-sauce-recipe.html?oc=linkback
Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce
By Pollin
Preheat the oven to 350 degrees F
- Caramel Sauce:
- 9 * 9 tablespoons unsalted butter
- 1 1/2 * 1 1/2 cups packed light brown sugar
- 3/4 * 3/4 teaspoon ground cinnamon
- 6 * 6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
- 1/4 * 1/4 cup banana liqueur
- 1/2 * 1/2 cup dark rum
- 4 * 4 large eggs, lightly beaten
- 3 * 3 cups heavy cream
- 1 * 1 cup milk
- 1 * 1 teaspoon pure vanilla extract
- * Pinch salt
- 6 * 6 cups (1/2-inch cubes) day-old French bread
- * Vanilla ice cream
- * Caramel Sauce, recipe follows
- 3/4 cup sugar
- 2 tablespoons water
- 1/2 teaspoon fresh lemon juice
- 1/2 cup heavy cream
- 2 tablespoons to 1/4 cup whole milk
Chicken Breasts with Rock-Shrimp Sauce
By Pollin
Put oven rack in middle position and preheat oven to 325°F
- # 4 small skinless boneless chicken breast halves (1 1/4 lb total)
- # 1 teaspoon salt
- # 1/2 teaspoon black pepper
- # 1/4 cup olive oil
- # 1 tablespoon finely chopped garlic
- # 3/4 cup dry white wine
- # 2 tablespoons tomato paste
- # 3/4 lb peeled rock shrimp* or peeled medium shrimp
- # 1/4 cup heavy cream
- # 1/2 tablespoon fresh lemon juice, or to taste
- # 1 tablespoon chopped fresh chives
Caprese Zucchini Noodle
By Pollin
Place all of the ingredients for the pesto into a food processor and pulse until creamy
- For the pesto:
- 2 teaspoons pine nuts
- 1 packed cup of basil
- 1.5 tablespoons extra virgin olive oil
- 1 small garlic clove
- salt and pepper, to taste
- For the zucchini noodles:
- 1 medium zucchini, Blade D, noodles trimmed
- For the caprese:
- 2 half-thick slices of tomato
- 2 quarter-inch thick slice of mozzarella cheese (2oz each)
- 2 teaspoons extra virgin olive oil, to drizzle
- salt and pepper, to taste
- 1 pinch red pepper flakes
- 2 basil leaves, sliced thinly
BLT Bread Salad
By Pollin
- 1/3 * 1/3 cup nonfat buttermilk
- 2 * 2 tablespoons reduced-fat mayonnaise
- 2 * 2 teaspoons extravirgin olive oil
- 1 * 1 teaspoon white wine vinegar
- 1 * 1 teaspoon Dijon mustard
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/8 * 1/8 teaspoon kosher salt
- 1/8 * 1/8 teaspoon ground red pepper
- 2 * 2 garlic cloves, minced
- 3 * 3 slices center-cut bacon
- 4 * 4 cups chopped plum tomato (about 6)
- 4 * 4 cups (1-inch) cubed Italian bread, toasted
- 3 * 3 cups torn romaine lettuce
- 1 * 1 cup vertically sliced onion