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Recipes
Classic Meatballs
By polloazul
1. In a large bowl, combine beef, pork, pork fat, prosciutto, parsley, oregano, fennel seeds, chile flakes, cumin, ...
- 10 oz. ground beef chuck or veal
- 10 oz. ground pork shoulder
- 2 oz. minced pork fat or unsmoked bacon
- 2 oz. prosciutto, minced
- 1 1⁄4 cups loosely packed flat-leaf
- parsley leaves, minced, plus more for garnish
- 2 tsp. dried oregano
- 1 1⁄2 tsp. fennel seeds
- 1 tsp. crushed red chile flakes
- 1 ⁄2 tsp. ground cumin
- 1 ⁄4 tsp. ground allspice
- 7 slices white bread, finely ground in a
- food processor
- Kosher salt and freshly ground black pepper,
- to taste
- 2 ⁄3 cup ricotta, drained
- in a strainer for 2 hours
- 2 tbsp. milk
- 3 eggs, lightly beaten
- 6 tbsp. extra-virgin olive oil,
- plus more for greasing
- 1 ⁄4 cup dry red wine
- 4 cups canned tomato purée
- 1 cup beef or veal stock or water
- Grated Parmesan, for garnish
Thai Basil Shrimp
By polloazul
1. Heat oil in a saucepan over medium heat and fry ginger, garlic, crushed chilies and red curry paste until fragra...
- 2 Tablespoons safflower oil
- 1 1/2 Tablespoons fresh ginger, minced
- 1 1/2 Tablespoons garlic, minced
- 2 teaspoons red curry paste
- 1/2 teaspoon crushed red chilies
- 2 ” piece of lemongrass, cut in half lengthwise
- 15 ounces coconut milk
- 1 Tablespoon sugar
- 3/4 pound shrimp, cleaned & shells removed
- 1/4 pound snap peas -or- snow peas
- Juice of half a lime [approx. 2 Tablespoons]
- 1 Tablespoon fish sauce -or- to taste*
- 2 sprigs of Thai basil, chopped
Pineapple–Chipotle-Glazed Ham
By polloazul
1. Put ham into a 16-qt
- 1 12–15-lb. whole semiboneless ham
- 8 fresh or canned pineapple slices
- 64 whole cloves
- 2 3⁄4 cups Coca-Cola
- 2 chipotle peppers in adobo,
- drained and finely chopped
- 1⁄3 cup honey
Doukhobor Borscht
By polloazul
RED POT: In a medium pot melt 1/2 cup of butter into the pot and fry the onions until you have let them sweat for a...
- 1 medium onion
- 1 can of 796 ml whole tomatoes
- 1 medium carrot, chopped
- 1 medium carrot, grated
- 1 small beat, half grated
- 3 medium peeled potatoes, 2 cut in half, 1 chopped
- 1 cup of celery, chopped
- 3/4 cup of butter
- 1 cup of whipping cream
- 1 small green pepper, diced
- 3/4 cup of green onions, diced
- 6-8 cups of thinly sliced cabbage (if you want a heartier soup put 8 cups)
- 2 tbsp of fresh dill
- 1 tbsp of salt
- pepper
Salsa de Piña Picante
By polloazul
In a large bowl, mix together all ingredients; serve at room temperature
- 1 cup finely chopped fresh pineapple
- 1/4 cup finely chopped cilantro
- 3 tbsp. fresh lime juice
- 2 tbsp. fresh orange juice
- 1 1/2 tsp. sugar
- 1 tsp. kosher salt
- 2 jalapeños, stemmed and minced
- 1/2 small red onion, minced
Carrot Ginger Soup with Chile Butter
By polloazul
1. Melt 2 tablespoons butter in large pot over medium-high heat
- Soup:
- Chile Butter
- 1/4 * 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 * 2 Tbsp finely chopped green onions
- 1/4 * 1/4 tsp dried crushed red pepper Mix all ingredients in a small bowl. Cover and chill. Bring to room temp before using.
- 2 * 2 tablespoons (1/4 stick) butter
- 1 1/2 * 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
- 1 1/4 * 1 1/4 cups chopped onion
- 1 * 1 5-ounce white-skinned potato, peeled, chopped
- 2 1/2 * 2 1/2 tablespoons minced peeled fresh ginger
- 5 * 5 cups (or more) vegetable broth or chicken broth
- 6 * 6 Tbsp unsalted roasted peanuts, finely chopped (I had some regular peanuts in the can and they were salted. I put those in my small countertop oven for about 20 minutes at 300 degrees to ‘roast’ th
CROCK-POT COCHINITA PIBIL
By polloazul
THE NIGHT BEFORE: MARINATING THE MEAT Start by squeezing the fresh lime juice and orange juice
- Meat and marinade:
- 1 1/2 pounds country-style boneless pork ribs
- 1 cup fresh lime juice (about 10 limes)
- 3/4 cup fresh orange juice
- 3 cloves garlic, crushed
- 1/2 of a large red onion, cut into 1/4 inch slices
- Spices:
- 3 tbsp white vinegar
- 1 1/2 tsp kosher salt
- 2 1/2 tsp ground achiote
- 1/4 tsp freshly ground pepper
- 1/2 tbsp olive oil
- 1 to 1 1/2 tsp whole Mexican oregano
- Salsa:
- 1/2 of a large red onion, sliced into small strips
- juice of 1 orange
- juice of 2 limes
- 1 roasted habanero, finely chopped
- For panuchos:
- 1 package of small tostadas or picaditas
- 1 cup refried black beans
Figs with Jamon Serrano & Goat's Cheese
By polloazul
Rinse the figs, pat dry and cut almost into quarters, leaving the base intact
- 4 large ripe figs
- 75 about 75 g soft goat's cheese
- 4 thin slices of Jamon Serrano or other cured ham
- runny honey
- fresh thyme
- freshly ground black pepper
Chinese Grocery Roast Pork
By polloazul
1. Preheat the oven to 325 degrees F
- Sauce:
- 3 pounds picnic shoulder of pork or Boston butt
- 1 tablespoon vegetable oil
- 4 scallions, green parts discarded and whites chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and grated
- 1 cup soy sauce
- 1/2 cup dry sherry
- 1/2 cup rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 2 tablespoons light brown sugar
- 1 star anise
- 2-inch piece cinnamon stick
- 1/4 teaspoon five-spice powder
Nick's 'Supernatural' Brownies
By polloazul
Fudgy and moist, these brownies (shown on the bottom) are made from a recipe that appears in Chocolate: From Simple...
- 16 tbsp. unsalted butter, plus more for greasing
- 8 oz. bittersweet chocolate, cut into 1⁄4" pieces
- 4 eggs
- 1 cup sugar
- 1 cup firmly packed dark brown sugar
- 2 tsp. vanilla extract
- 1 ⁄2 tsp. fine salt
- 1 cup flour