Help, please. What to do with a bunch of fresh cilantro? I bought it yesterday and used 2 Tbl. in...
- Thread starter marianne
- Start date
dawn_mo
Well-known member
Here are a few for you Marianne...
* Exported from MasterCook *
Cilantro Rice
Recipe By :Val in FL
Serving Size : 0 Preparation Time :0:00
Categories : Finer Kitchens Latin American
Rice Side Dishes
Amount Measure Ingredient -- Preparation Method
For each cup of cooked rice:
2/3 cup cilantro -- loosely packed
1/3 cup chopped onion
1/4 cup chopped green onion or scallions
1 jalapeno pepper -- chopped (or to taste)
1 Tablespoon lime juice
1 teaspoon olive oil
Puree the above in a blender, then add to the cooked rice, stir well. Color is just beautiful!
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Sorry, I don't know who to credit this one to.
* Exported from MasterCook *
CILANTRO MEATBALL SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1 pound lean ground beef
1 pound pork sausage
6 tablespoons cornmeal
1/4 cup milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon oregano leaves -- crumbled
3/4 cup long-grain white rice
2 tablespoons olive oil
3 cups chopped onion -- divided use
4 cloves garlic minced -- divided use
6 cans beef or chicken broth -- (14 1/2 oz size)
28 ounces canned diced tomatoes in their own juice -- )or Rotel-type)
1/2 cup fresh salsa (I use hot)
1/2 chopped fresh cilantro -- divided use
Heat the oil in a large pot over medium-high heat. Add 2 cups onion, 2 garlic cloves and saute for 5 minutes. Add the broth, tomatoes, salsa, and 1/4 cup cilantro. Bring to a boil, cover and simmer for 20 minutes. Combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano and cumin. Next add the onion, garlic and 1/4 cup cilantro in bowl and mix well. Shape into small meatballs and add to soup. Bring the soup to a boil and stir in the rice. Cover and reduce heat and simmer for about 20 minutes or when rice is tender. Season with salt and pepper. Garnish with more fresh cilantro right before serving.
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* Exported from MasterCook *
CILANTRO SLAW
Recipe By :Linda Stradley
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 medium head cabbage -- shredded
1 cucumber -- peeled, seeded, and
chopped
1 bunch fresh cilantro -- chopped
Slaw Dressing
In a large bowl, combine cabbage, cucumber, and cilantro. Pour Slaw Dressing over cabbage mixture and toss gently until blended. For best results, cover and refrigerate several hours or overnight for flavors to blend. Gently toss again before serving.
Makes 6 to 8 servings.
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* Exported from MasterCook *
SLAW DRESSING:
Recipe By :Linda Stradley
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1/3 cup lime juice
2 cloves garlic -- minced
1/2 teaspoon salt
1/4 cup sugar
Red (cayenne) pepper to taste
1/2 teaspoon coarsely ground pepper
1/2 cup vegetable or olive oil
In a small bowl, combine lime juice, garlic, salt, sugar, cayenne pepper, and pepper;
gradually add vegetable or olive oil until well blended.
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* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By
ieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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* Exported from MasterCook *
Green Chile Pilaf
Recipe By :Steve2 in LA
Serving Size : 6 Preparation Time :0:00
Categories : Rice Side Dishes
Amount Measure Ingredient -- Preparation Method2 tablespoons OLIVE OIL
1/8 cup unsalted butter
1/2 cup diced ONION
3 cups JASMINE RICE
4 cups WATER or CHICKEN STOCK (or a combination of the two)
8 ounces DICED ROASTED GREEN CHILES
1/2 cup grated MANCHEGO CHEESE (or jack, cheddar or feta)
Coarsely chopped CILANTRO (for garnish)
Heat butter and olive oil in a large pot. Add onion and sauté until translucent. Add rice and toss until covered in oil and slightly toasted.
Add liquid and green chiles in their juices. Bring to a boil, cover and cook until done, about 20 minutes. Turn off the heat and let rice sit for 10 minutes.
Uncover rice and gently fluff. Fold in cheese, top with cilantro and serve.
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* Exported from MasterCook *
Cilantro Rice
Recipe By :Val in FL
Serving Size : 0 Preparation Time :0:00
Categories : Finer Kitchens Latin American
Rice Side Dishes
Amount Measure Ingredient -- Preparation Method
For each cup of cooked rice:
2/3 cup cilantro -- loosely packed
1/3 cup chopped onion
1/4 cup chopped green onion or scallions
1 jalapeno pepper -- chopped (or to taste)
1 Tablespoon lime juice
1 teaspoon olive oil
Puree the above in a blender, then add to the cooked rice, stir well. Color is just beautiful!
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Sorry, I don't know who to credit this one to.
* Exported from MasterCook *
CILANTRO MEATBALL SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1 pound lean ground beef
1 pound pork sausage
6 tablespoons cornmeal
1/4 cup milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon oregano leaves -- crumbled
3/4 cup long-grain white rice
2 tablespoons olive oil
3 cups chopped onion -- divided use
4 cloves garlic minced -- divided use
6 cans beef or chicken broth -- (14 1/2 oz size)
28 ounces canned diced tomatoes in their own juice -- )or Rotel-type)
1/2 cup fresh salsa (I use hot)
1/2 chopped fresh cilantro -- divided use
Heat the oil in a large pot over medium-high heat. Add 2 cups onion, 2 garlic cloves and saute for 5 minutes. Add the broth, tomatoes, salsa, and 1/4 cup cilantro. Bring to a boil, cover and simmer for 20 minutes. Combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano and cumin. Next add the onion, garlic and 1/4 cup cilantro in bowl and mix well. Shape into small meatballs and add to soup. Bring the soup to a boil and stir in the rice. Cover and reduce heat and simmer for about 20 minutes or when rice is tender. Season with salt and pepper. Garnish with more fresh cilantro right before serving.
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* Exported from MasterCook *
CILANTRO SLAW
Recipe By :Linda Stradley
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 medium head cabbage -- shredded
1 cucumber -- peeled, seeded, and
chopped
1 bunch fresh cilantro -- chopped
Slaw Dressing
In a large bowl, combine cabbage, cucumber, and cilantro. Pour Slaw Dressing over cabbage mixture and toss gently until blended. For best results, cover and refrigerate several hours or overnight for flavors to blend. Gently toss again before serving.
Makes 6 to 8 servings.
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* Exported from MasterCook *
SLAW DRESSING:
Recipe By :Linda Stradley
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1/3 cup lime juice
2 cloves garlic -- minced
1/2 teaspoon salt
1/4 cup sugar
Red (cayenne) pepper to taste
1/2 teaspoon coarsely ground pepper
1/2 cup vegetable or olive oil
In a small bowl, combine lime juice, garlic, salt, sugar, cayenne pepper, and pepper;
gradually add vegetable or olive oil until well blended.
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* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By
ieceocakeServing Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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* Exported from MasterCook *
Green Chile Pilaf
Recipe By :Steve2 in LA
Serving Size : 6 Preparation Time :0:00
Categories : Rice Side Dishes
Amount Measure Ingredient -- Preparation Method2 tablespoons OLIVE OIL
1/8 cup unsalted butter
1/2 cup diced ONION
3 cups JASMINE RICE
4 cups WATER or CHICKEN STOCK (or a combination of the two)
8 ounces DICED ROASTED GREEN CHILES
1/2 cup grated MANCHEGO CHEESE (or jack, cheddar or feta)
Coarsely chopped CILANTRO (for garnish)
Heat butter and olive oil in a large pot. Add onion and sauté until translucent. Add rice and toss until covered in oil and slightly toasted.
Add liquid and green chiles in their juices. Bring to a boil, cover and cook until done, about 20 minutes. Turn off the heat and let rice sit for 10 minutes.
Uncover rice and gently fluff. Fold in cheese, top with cilantro and serve.
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REC: Arroz Verde (Green Rice)
This is supposed to be excellent - many people have recommended it:
ARROZ VERDE (GREEN RICE)
Serves six to eight.
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt canned chicken stock
1-1/4 cups milk
1 tsp. salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
Put the cilantro, spinach, and stock in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 min. Add the onion and garlic and cook 1 min., stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 min. Stir the rice carefully to avoid crushing it, cover, and cook another 5 min.
Take the pan off the heat and let the rice steam in the covered pot for 10 min. Serve hot.
From Plan a Holiday Meal with Fine Cooking's Recipes
Recipe by Jim Peyton
http://www.taunton.com/finecooking/recipes/arroz_verde_green_rice.aspx
This is supposed to be excellent - many people have recommended it:
ARROZ VERDE (GREEN RICE)
Serves six to eight.
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt canned chicken stock
1-1/4 cups milk
1 tsp. salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
Put the cilantro, spinach, and stock in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 min. Add the onion and garlic and cook 1 min., stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 min. Stir the rice carefully to avoid crushing it, cover, and cook another 5 min.
Take the pan off the heat and let the rice steam in the covered pot for 10 min. Serve hot.
From Plan a Holiday Meal with Fine Cooking's Recipes
Recipe by Jim Peyton
http://www.taunton.com/finecooking/recipes/arroz_verde_green_rice.aspx
REC: Broiled Salmon with Lime Cilantro - I love this dish!
BROILED SALMON WITH LIME CILANTRO
(My note: If using thicker steaks or fillets, and need to cook these longer than indicated, baste with a little marinade every few minutes.)
INGREDIENTS:
1/2 cup cilantro leaves, finely chopped
1 large clove garlic, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick
DIRECTIONS:
Combine cilantro, garlic, lime juice, oil and salt in bowl.
Reserve 2 tablespoons.
Pour remainder over fish on plate.
Let stand, covered, 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat for 3-4 minutes.
Turn steaks over.
Brush with remaining tablespoon marinade.
Broil 3 more minutes or until cooked through.
4 servings.
BROILED SALMON WITH LIME CILANTRO
(My note: If using thicker steaks or fillets, and need to cook these longer than indicated, baste with a little marinade every few minutes.)
INGREDIENTS:
1/2 cup cilantro leaves, finely chopped
1 large clove garlic, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick
DIRECTIONS:
Combine cilantro, garlic, lime juice, oil and salt in bowl.
Reserve 2 tablespoons.
Pour remainder over fish on plate.
Let stand, covered, 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat for 3-4 minutes.
Turn steaks over.
Brush with remaining tablespoon marinade.
Broil 3 more minutes or until cooked through.
4 servings.
REC: Vegetarian Tortilla Soup - delicious.
VEGETARIAN TORTILLA SOUP
(Note: I increased the spices significantly, and it made a big difference).
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. (I saute them in extra virgin olive oil). Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4421
VEGETARIAN TORTILLA SOUP
(Note: I increased the spices significantly, and it made a big difference).
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. (I saute them in extra virgin olive oil). Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4421
REC: Carrot, Orange, and Radish Salad
This is delicious and refreshing.
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
Adapted from my files.
This is delicious and refreshing.
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
Adapted from my files.
julie-r-wa
Well-known member
I make ceviche. smileys/smile.gif
Put that pretty cilantro in a glass of water, cover loosely with a plastic bag and refrigerate
It will keep for weeks! I do it all year long. If you buy fresh cilantro from the Farmer's Market, it usually comes with the roots and keeps even longer!
I put it into green salads, all my Mexican or Tex-Mex dishes, quesadillas, over baked potatoes, put into or over scrambled eggs, over bean dishes, garnish soups, and put into sandwiches. It is loaded with vitamins and basically, you can use it like to do parsley. I like to use it fresh over a dish or cooked briefly in dishes like quesadillas.
It will keep for weeks! I do it all year long. If you buy fresh cilantro from the Farmer's Market, it usually comes with the roots and keeps even longer!
I put it into green salads, all my Mexican or Tex-Mex dishes, quesadillas, over baked potatoes, put into or over scrambled eggs, over bean dishes, garnish soups, and put into sandwiches. It is loaded with vitamins and basically, you can use it like to do parsley. I like to use it fresh over a dish or cooked briefly in dishes like quesadillas.
Rec: Grilled, Korean-Style Steaks with Spicy Cilantro Sauce
Grilled, Korean-Style Steaks with Spicy Cilantro Sauce
3/4 cup plus 3 tablespoons soy sauce
1/4 cup medium-dry Sherry
3 tablespoons sugar
1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic
1 tablespoon plus 1/2 teaspoon Asian sesame oil
1 teaspoon dried hot red pepper flakes
6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 lb each
3/4 cup chopped fresh cilantro (including roots and stems)
1/3 cup vegetable oil
1 tablespoon fresh lime juice
1/2 teaspoon minced seeded fresh habanero or serrano chile (optional)
1 (4-inch-long) fresh hot red chile, chopped (optional)
Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
Prepare grill for cooking.
Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.
When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
Serve remaining sauce on the side.
Yield: 6 servings
Source 6/01 Gourmet http://www.epicurious.com/recipes/food/views/105124
Pat’s notes: An absolutely delicious marinade on loin and sirloin pork chop on the grill.
A keeper marinade, can’t wait to try it with beef.
Grilled, Korean-Style Steaks with Spicy Cilantro Sauce
3/4 cup plus 3 tablespoons soy sauce
1/4 cup medium-dry Sherry
3 tablespoons sugar
1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic
1 tablespoon plus 1/2 teaspoon Asian sesame oil
1 teaspoon dried hot red pepper flakes
6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 lb each
3/4 cup chopped fresh cilantro (including roots and stems)
1/3 cup vegetable oil
1 tablespoon fresh lime juice
1/2 teaspoon minced seeded fresh habanero or serrano chile (optional)
1 (4-inch-long) fresh hot red chile, chopped (optional)
Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
Prepare grill for cooking.
Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.
When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
Serve remaining sauce on the side.
Yield: 6 servings
Source 6/01 Gourmet http://www.epicurious.com/recipes/food/views/105124
Pat’s notes: An absolutely delicious marinade on loin and sirloin pork chop on the grill.
A keeper marinade, can’t wait to try it with beef.
Rec: Sandra's Chile Verde
Chile Verde
Recipe By : Sandra in London...then Australia and now NYC...I think. ;o)
2 tablespoons lard
3 pounds lean -- fresh boneless pork
butt, cut into 1 1/2" cubes
2 medium white onions -- thinly sliced
lengthwise
3 cloves garlic -- pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon ground oregano
8 small tomatillos -- husked and finely
chopped or 1 cup canned
4 fresh Anaheim chiles -- seeded, deveined
and finely chopped
1 large tomato -- peeled and coarsely
chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork hasbeen browned. Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and
cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to
boiling. Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice. To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
Dawn/MO said: Made this, again, last night for card night...REC: Sandra's Chile Verde
It is excellent. I would nominate it for the Hall of Fame, but it is already there. I served it with brown rice cooked in chicken broth and borracho beans. For condiments, I set out bowls of sliced green onions, chopped fresh cilantro, shredded pepper jack cheese, chipotle sour cream, regular sour cream, lime wedges, and salsa. I used canned green chiles, and a can of drained petite diced tomatoes. Everyone loved it, even the little kids. It would have been great served with warm tortillas also, but went for the rice instead. Another great recipe from Sandra.
Michael/Phx said: This recipe is one of my favorites as well. Try using the leftovers, if there are any slathered over a big, fat omelette filled with pepper jack cheese! Awesome. We serve Sandra's Chile Verde on Christmas Eve, as part of our feast. It is always a favorite. Another thing we've done with this dish is to use it as a filling for chile rellenos. Mix it...
with a goodly helping of shredded jack (or pepper jack) and fill the chiles with it. You may have to break up some of the larger pieces of pork, but it is delicious!
Chile Verde
Recipe By : Sandra in London...then Australia and now NYC...I think. ;o)
2 tablespoons lard
3 pounds lean -- fresh boneless pork
butt, cut into 1 1/2" cubes
2 medium white onions -- thinly sliced
lengthwise
3 cloves garlic -- pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon ground oregano
8 small tomatillos -- husked and finely
chopped or 1 cup canned
4 fresh Anaheim chiles -- seeded, deveined
and finely chopped
1 large tomato -- peeled and coarsely
chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork hasbeen browned. Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and
cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to
boiling. Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice. To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
Dawn/MO said: Made this, again, last night for card night...REC: Sandra's Chile Verde
It is excellent. I would nominate it for the Hall of Fame, but it is already there. I served it with brown rice cooked in chicken broth and borracho beans. For condiments, I set out bowls of sliced green onions, chopped fresh cilantro, shredded pepper jack cheese, chipotle sour cream, regular sour cream, lime wedges, and salsa. I used canned green chiles, and a can of drained petite diced tomatoes. Everyone loved it, even the little kids. It would have been great served with warm tortillas also, but went for the rice instead. Another great recipe from Sandra.
Michael/Phx said: This recipe is one of my favorites as well. Try using the leftovers, if there are any slathered over a big, fat omelette filled with pepper jack cheese! Awesome. We serve Sandra's Chile Verde on Christmas Eve, as part of our feast. It is always a favorite. Another thing we've done with this dish is to use it as a filling for chile rellenos. Mix it...
with a goodly helping of shredded jack (or pepper jack) and fill the chiles with it. You may have to break up some of the larger pieces of pork, but it is delicious!
Rec: Tuna Kebabs with Ginger-Chile Marinade
Tuna Kebabs with Ginger-Chile Marinade
3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers
Additional chopped fresh cilantro
Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.
Serves 4
Source: 8/07 Bon Appetit from Molly Stevens....Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
http://www.epicurious.com/recipes/food/views/239072
Pat's note: Absolutely delicious. Did skewers of tuna and veggies separately. Definitely a make-again.
Tuna Kebabs with Ginger-Chile Marinade
3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers
Additional chopped fresh cilantro
Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.
Serves 4
Source: 8/07 Bon Appetit from Molly Stevens....Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
http://www.epicurious.com/recipes/food/views/239072
Pat's note: Absolutely delicious. Did skewers of tuna and veggies separately. Definitely a make-again.
Rec: Chopped Salad with Salsa Verde Dressing
Chopped Salad with Salsa Verde Dressing
Great on its own or served alongside grilled fish, chicken or steak.
Serves 4.
3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions
2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)
Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.
Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.
Source: http://www.epicurious.com/recipes/food/views/5413
Pat’s note: This is great! It’s recommended as a side to the Black Bean Tart Traca likes.
Chopped Salad with Salsa Verde Dressing
Great on its own or served alongside grilled fish, chicken or steak.
Serves 4.
3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions
2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)
Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.
Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.
Source: http://www.epicurious.com/recipes/food/views/5413
Pat’s note: This is great! It’s recommended as a side to the Black Bean Tart Traca likes.