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Mardi Gras Jambalaya

Mardi Gras Jambalaya

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In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat

  • Emeril’s ESSENCE Creole Seasoning:
  • 1/4 cup olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Creole seasoning, recipe follows
  • 1 chicken, cut into 8 pieces
  • 1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 1/4 teaspoon cayenne pepper (adjust as needed or remove)
  • 1 1/2 tablespoons chopped thyme leaves
  • 1 cup chopped tomatoes
  • 6 cups water
  • 2 cups rice
  • Salt and pepper
  • 1 cup chopped green onions
  • 1/2 cup chopped parsley
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper (Adjust as needed or remove)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
0/5 (0 Votes)

Arugula and Goat Cheese Ravioli

Arugula and Goat Cheese Ravioli

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To make dough by hand: Whisk together flours in a bowl, then mound flour mixture on a work surface, preferably ...

  • For Pasta Dough
  • 2 cups cake flour (not self-rising)
  • 1/2 cup all-purpose flour plus additional for kneading
  • 4 large egg yolks
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 cup water
  • For filling
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons finely chopped garlic
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 lb arugula, trimmed
  • 1 teaspoon finely grated fresh lemon zest (see Tips)
  • 1/2 cup soft mild goat cheese (4 1/2 oz)
  • 1/2 cup ricotta (preferably fresh; 4 1/2 oz)
  • For sauce
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/3 cup pine nuts (1 1/2 oz)
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup chopped arugula
5/5 (1 Votes)

Easy Chicken Korma

Easy Chicken Korma

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Grind 1/2 of the almonds in a spice grinder or with a mortar and pestle, reserving the other half until Step 4

  • 1/2 cup almond slices or slivers
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 teaspoons minced or grated ginger
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 1/2 cups plain yogurt
  • 1 dried bay leaf
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon salt, plus more if needed
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped cilantro (if needed)
0/5 (0 Votes)

Sardine Tartines with Herb Spread, Tomatoes, and Mixed Greens

Sardine Tartines with Herb Spread, Tomatoes, and Mixed Greens

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Prepare the Herb Spread: In the food processor or blender, combine the herbs and the sardine oil

  • handful of mixed fresh sharp herb leaves, such as coriander, fennel, basil and tarragon (we used parsley, basil and tarragon)
  • 2 tablespoons oil drained from canned sardines (or extra virgin olive oil)
  • 2 shallots, trimmed, peeled, halved and minced
  • 3 tablespoons extra-virgin olive oil
  • fine sea salt
  • freshly ground black pepper
  • 8 whole sardines, filleted, or 2 tins top-quality sardine fillets packed in olive oil
  • 8 slices multi-grain sourdough bread, toasted
  • 16 thin slices ripe heirloom tomatoes
  • fresh fennel fronds or parsley leaves, for garnish
  • 4 about 4 cups mixed salad greens
  • classic vinaigrette or dressing of choice
0/5 (0 Votes)

Salsa Verde o Roja

Salsa Verde o Roja

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Se asan los tomatillos, la cebolla el ajo y los chiles, se licúan con el consomé

  • 6 Tomatillos (o 3 tomates medianos)
  • 1 Cebolla grande
  • 2 dientes de ajo
  • 4 Chile serrano
  • 1-2 c. cilantro picado
  • Consomé de pollo cbp
  • Knor suiza
  • Sal y pimienta
0/5 (0 Votes)

Steak tartare

Steak tartare

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1. Take the beef out of the refrigerator; it should be very cold

  • 1 1/4 pound filet mignon, very cold
  • 1/2 medium onion, minced
  • 2 tablespoons capers
  • 8 cornichons, cut into small dice
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 anchovy fillet, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, peeled and minced
  • 1/2 teaspoon salt
  • White pepper
  • 6 tablespoons Tartare Mayonnaise (recipe follows)
  • 1 baguette, sliced
  • Tartare Mayonnaise
  • 2 large egg yolks
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh-squeezed lemon juice
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon salt
  • 1/2 cup grapeseed oil
  • 1/2 cup olive oil
4/5 (1 Votes)

Feta and Cucumber Dip

Feta and Cucumber Dip

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1) Halve cucumbers, and scoop out seeds using a melon baller or small spoon

  • 4 medium cucumbers, peeled
  • Coarse salt
  • 2 cups plain whole-milk yogurt (16 ounces), preferably Greek
  • 6 ounces feta cheese, crumbled (1 cup)
  • 1/2 cup finely chopped fresh mint, plus 1 sprig for garnish
  • 1 large clove garlic, minced
  • 1/2 cup heavy cream
  • 5 tablespoons fresh lemon juice (about 2 lemons)
  • Freshly ground pepper
  • Sliced Cucumbers for lining the bowl for lining bowl (optional)
  • Crudites, for serving
0/5 (0 Votes)

Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts

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Preheat the oven to 350 degrees F

  • Sauce:
  • 1 pound brussels sprouts, trimmed and sliced in half length-wise
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons peanut or vegetable oil
  • 8 to 10 dried red chilis
  • 1 scallion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon minced or grated ginger
  • 1/4 cup unsalted dry-roasted peanuts
  • 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon ground Sichuan pepper
0/5 (0 Votes)

Korean Rice Bowl with Steak, Asparagus, and Fried Egg

Korean Rice Bowl with Steak, Asparagus, and Fried Egg

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Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes

  • 1 tablespoon sesame seeds
  • 3/4 teaspoon fleur de sel
  • 1/2 teaspoon New Mexico chile powder
  • 1 1/2 pounds New York strip steak, trimmed
  • 1/4 cup soy sauce
  • 3 tablespoons Asian sesame oil, divided
  • 2 green onions, finely chopped
  • 2 tablespoons sugar
  • 1 tablespoon sake or dry Sherry
  • 1 garlic clove, minced
  • 1 1/2 pounds slender asparagus spears, trimmed
  • 2 teaspoons vegetable oil plus additional for brushing
  • 6 large eggs
  • 6 cups freshly cooked medium-grain white rice
  • Korean hot pepper paste (kochujang)
  • Kimchi
0/5 (0 Votes)

Sautéed Kimchi topped Filet Mignon Recipe

Sautéed Kimchi topped Filet Mignon Recipe

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In a small bowl, stir together soy sauce, agave or honey, sesame oil, sesame seeds

  • 2 (4-6 oz.) beef tenderloin
  • 1/2 + cup cabbage kimchi, sliced thinly
  • 1 tsp gochujang (Korean red chili pepper paste)
  • 1 TB tamari (gluten-free soy sauce)
  • 1 1/2 tsp agave nectar or honey
  • 1 1/2 tsp toasted sesame seed oil
  • 1/2 tsp toasted sesame seeds
  • 1 tsp mirin (rice cooking wine/condiment)
  • canola oil and/or dab of butter
  • salt and pepper
4/5 (1 Votes)