Any good recipes using Cilantro and the like?

[The Squire]

Hey everyone. Haven't been back in a while. Glad to be back on the site and checking out the posts.

Up here on Long Island the weathers beautiful and my garden is sprouting well. Please follow me on this Thread. lol I finally tasted CILANTRO for the first time at Quizno's on their Baja sandwich! lol I love that herb!!!!!! Cilantro is awesome!!!

My question is do you all know of any good Cilantro Grilling recipes. perhaps a Turkey burger or a reg. burger with Cilantro in it or something??

Man'....my vegetable garden is now filled with sprouting Corn (9 sprouts), Hybrid Beefsteak tomato's, Plum Tomato's, Cilantro I picked up yesterday and planted, Cucumber, Sugar Snap peas, Carrots, and regular Sweet Onions! lol

I have all these herbs and to blend them with Chopmeeat OR Turkey meat and grill would be awesome. Any suggestions???

Cilantro was awesome. I like the Tex-Mex type food. To use this herb in grilling would be a pleasure. Grilled Shrimp maybe as well??

Thanks much!!!

The Squire.

[The Squire]

Oh! P.S. HAPPY FATHERS DAY GUYS.

[Markbb]

I love that herb also basically any Mexican dish and with gaucmole...... out of this world good!!

[keale]

add it to meat loaf or burgers, it gives it a distinct flavor, clean like...

or make a paste out of salt, garlic, fresh rosemarry and cilantro, good stuff for grilled chicken.

[ApronGuy]

Creamy Cilantro Sauce. Great over grilled fish.

1 bunch cilantro, chopped
1 package cream cheese, very soft
2 cloves garlic
1 TBSP lime juice
1 dollup sour cream
1/2 cup verde salsa
1 teaspoon ground white pepper
1/2 teaspoon cumin
Salt to Taste

Combine all into a food processor. Blend until smooth. Taste and adjust salt level if necessary.

[jgh1204]

Pico de gallo

dice up some tomatoes, onions, japs, cilantro and lime juice. Toss in some diced avocado if you have some.

[mm_0_mm]

I think cilantro is my least favorite, it tastes like dish soap to me.

[CajunSmoker]

Pico de gallo

dice up some tomatoes, onions, japs, cilantro and lime juice. Toss in some diced avocado if you have some.


Ditto:cool:

Also if you make a gumbo, float it on top at the end:-D

[Beerwolf]

use it like a pesto, with pine nuts, garlic, a little jalapeno,lime juice, and some of that white mexican melting cheese... I cant think of the name of now. A friend made a pesto like that and it was awesome with pork. Ive been meaning to give it a whizz on the Food Processer

[Papa Tom]

Use it in place of parsley in any recipe...

[mkatts]

Cilantro Butter, slathered on corn on the cob on the grill with hickory wood chips smoking.

4 tbs minced cilantro
1 stick butter
1 clove garlic minced
1 tsp cumin
2 tsp garlic salt
2 tsp onion powder
pepper to taste.

everything in a sauce pan, heat until butter is melted and all mixed.

pull back husks, clean off silks. wipe down corn with butter. put over direct medium flame with smoke packet off to the side. Turn ever 5 mintues, re-baste when you turn them. The bitter will flame up a bit. I keep a spray bottle of 50/50 cider vinegare and water to tame flames.

in between turnes and basting, keep the grill lid closed to keep the corn covers in smoke.

Only takes 15-20 minutes. Don't cook to long else the corn will get tough.

[qman]

I think cilantro is my least favorite, it tastes like dish soap to me.


mm o mm, there is a significnt percentege of the population who get that sensation. If you are one of the "soap" crowd, just avoid it. My wife is one, she feels like she is eating Joy or something. No point trying to make it work.

[The Squire]

Great suggestions!!!! Awesome recipes.

I never get the "Soap" taste out of Cilantro?? Weird.

I may have tasted this herb back......wayyyyyyy back in my early 20's when I went on a double date at Viva Juan's or something up here. All I know is I've tried green onion and the other Tex-Mex herbs and things but when I tasted the Cilantro in that sandwich with the chipotle mayo it was awesome with the chicken pieces!!!

lol lol The wife and I went this weekend to get Impatience for the front yard and at the huge nursery I HAD to pick up some Cilantro for the veggie garden...lmao...I actually got thrown off cause it said "Chinese Parsley" Cilantro...hahahaaaaaaaa. Planted it in the garden, pull a leave and rip it and smell. As soon as it breaks it's aroma is so awesome! Like breaking a Garlic stem and smelling.

Gonna try the burger thing with Cilantro and the other recipes.

Thanks everyone!

[Brauma]

This is my favorite tuna steak recipe. Simple, fast and the best. Ive never had tuna in a restaurant this good. The secret with tuna is dont over cook it. Red inside is a good thing.

1/4 cup olive oil
4 teaspoons Old Bay® Seasoning
2 limes, juiced
2 teaspoons minced Cilantro Leaves
1 pound tuna steaks

Directions
1 Combine first 4 ingredients in a shallow dish; add
fish. Turn to coat. Marinate 20 minutes, turning occasionally.
2 Grill 8-10 minutes per inch of thickness or
until fish flakes easily with a fork. Baste with marinade
halfway through cooking. Discard leftover marinade.

I usually flip once at 4 minutes and dont worry that I dont have a cross X pattern on the steaks. Awesome. Enjoy

[mm_0_mm]

mm o mm, there is a significnt percentege of the population who get that sensation. If you are one of the "soap" crowd, just avoid it. My wife is one, she feels like she is eating Joy or something. No point trying to make it work.

Wow, I am actually relieved to know I am not alone. My wife looks at me like I am crazy when I spit out perfectly good salsa that has been "laced" with cilantro. i did a google search and found out it is quite common, and possibly hereditary!

there is even a website: http://www.ihatecilantro.com/

[jgh1204]

I like cilantro, my dad HATED it.

[fil]

I don't know about "soap" taste but I really don't care for it myself. I can deal with it but really prefer dishes without it.

fil

[qman]

Great suggestions!!!! Awesome recipes.

I never get the "Soap" taste out of Cilantro?? Weird.

I may have tasted this herb back......wayyyyyyy back in my early 20's when I went on a double date at Viva Juan's or something up here. All I know is I've tried green onion and the other Tex-Mex herbs and things but when I tasted the Cilantro in that sandwich with the chipotle mayo it was awesome with the chicken pieces!!!

lol lol The wife and I went this weekend to get Impatience for the front yard and at the huge nursery I HAD to pick up some Cilantro for the veggie garden...lmao...I actually got thrown off cause it said "Chinese Parsley" Cilantro...hahahaaaaaaaa. Planted it in the garden, pull a leave and rip it and smell. As soon as it breaks it's aroma is so awesome! Like breaking a Garlic stem and smelling.

Gonna try the burger thing with Cilantro and the other recipes.

Thanks everyone!

Not weird at all, Squire. Most people don't. It is just that some do. You either will all the time or never.
I think it is tied to the genetic pattern that produces what the scientists call "supertasters". I know my wife is a supertaster and as I said the gets the soapy sensation. I know some other supertasters, and I think evey one of them hate cilantro too.

[qman]

This is my favorite tuna steak recipe. Simple, fast and the best. Ive never had tuna in a restaurant this good. The secret with tuna is dont over cook it. Red inside is a good thing.

1/4 cup olive oil
4 teaspoons Old Bay® Seasoning
2 limes, juiced
2 teaspoons minced Cilantro Leaves
1 pound tuna steaks

Directions
1 Combine first 4 ingredients in a shallow dish; add
fish. Turn to coat. Marinate 20 minutes, turning occasionally.
2 Grill 8-10 minutes per inch of thickness or
until fish flakes easily with a fork. Baste with marinade
halfway through cooking. Discard leftover marinade.

I usually flip once at 4 minutes and dont worry that I dont have a cross X pattern on the steaks. Awesome. Enjoy

Thanks Brauma.
This sounds like a nice treatment. I will try it.
Just me, something else for my bride.

[Roo-B-Q'N]

Both my wife and I dislike Cilantro alot, never tied it to a soap taste, more like dirt, but I guess I could see where one could link it to soap. We are not militant about it, if it is in a dish we simply eat around it if possible or avoid it altogether.

[Mark]

I grow my own from whole coriander seeds. I also let some go to seed then toast and grind the seeds. Mostly I use it fresh in my salsa. Here's my recipe:


Fresh garden salsa; the ultimate health food

Chilies offer the world some amazing health benefits. Surprisingly, fresh, uncooked green chilies provide at least twice and up to eight times the amount of vitamin C that is available from citrus fruits. By weight, they contain more vitamin A than any other food plant. As chilies turn from green to red, they lose much of their vitamin C but gain vitamin A through increased amounts of carotene. When fresh chilies are dried they lose most of their vitamin C content, but their vitamin A content increases 100 times.

Peppers also contain lots of lycopene (especially when very mature and red), one of the best antioxidants. Antioxidants protect cells in the body from damage caused by free radicals, which are unstable compounds formed during a chemical reaction with oxygen. Consuming flavonoids is associated with a reduced risk of heart disease, cancer, and diabetes. These substances have also been shown to have antibacterial, antiviral, anti-inflammatory, and anti-allergic actions.

The capsaicin in peppers also kills cancer. "Capsaicin can prevent cancer development in animal models and cause cancer cell death in cultured tumor cells," Dr. Reuben Lotan of the University of Texas M. D. Anderson Cancer Center in Houston told Reuters Health. A study released this month says capsaicin causes cancer cells in the pancreas to self-destruct, in a process called “apoptosis.”

Except for capsaicin , most of the qualities are also present in the other main ingredients of fresh salsa, tomatoes, onions, cilantro and garlic. And salsa is so low in carbs, diabetics’ can eat all they want. Too bad the same isn’t true of tortilla chips.

Mark’s Tomatillo & Tomato Salsa Recipe

This recipe yields about 3 gallons

1. Pick, husk and wash about 10 pounds of tomatillos (the more yellow, the sweeter, the greener the more tart).

2. Quarter the big tomatillos and cut the small ones in half.
(This is to check for worms and for step 3)

3. In a large hot sauté pan, add enough split-up tomatillos to cover the bottom and cook until a slight char develops then dump in to a large stockpot.

4. Repeat step 3 until all tomatillos have been slightly charred.
(Charring adds flavor and caramelizes some of the sugar)

5. Add a tablespoon of salt to the stockpot and mix.
(Salt helps leach out the tomatillo juice for the next step)

6. Strain the mixture and return as much juice as possible to the sauté pan to reduce until a thick syrup then pour back into the stockpot with the tomatillo pulp
This helps to make a “gravy” for a thick salsa. Ideally, a bottle of salsa should be able to support a spoon. Also note that the last few ounces of tomatillo juice is mainly seeds so just dump it.

7. After the stockpot of tomatillo pulp and “gravy” has cooled down a little, run through a blender or food processor to desired consistency.

8. Wash & quarter about 10 pounds of ripe tomatoes then run through a blender or food processor to desired consistency into an empty stockpot.

9. Add a tablespoon of salt to the stockpot and mix to leach out the tomato juice and then repeat step 6 (reduce juice into syrup and then mix back in)

10. Dice a few pounds of fresh hot peppers (I remove seeds), about 3 yellow onions and a large bunch of cilantro then add everything back to one stock pot and mix.

Basically, you are done now and its time for any final “doctoring.” At this point, maybe add some garlic (powered or minced), and adjust final heat in the form of smoked dried hot pepper flakes (various varieties; a.k.a. “chiplote”). You might add some lime juice too; but only if the natural sugars have made the salsa too sweet.

It’s best to refrigerate fresh salsa overnight to let the flavors “mingle.” Be advised that it can be significantly hotter the next day, especially if dried pepper flakes are used and/or the peppers are any of the hotter varieties. Then bottle some for present use (keeps about 2 weeks maximum in the fridge) and freeze the rest (keeps about 1 year in the freezer).

[MAsQue]

How about Green Goddess dressing, substituting Cilantro for the parsley?

Green Goddess:

1 cup mayo
3 anchovy fillets
1 chopped shallot
3 TB chopped fresh cilantro
1 TB chopped fresh chives
1 TB tarragon wine vinegar
1 tsp chopped fresh tarragon

Puree in processor, adjust seasoning with salt and pepper

[C Rocke]

Chimichurri we make with cilantro – Use as a sort of paste when cooking, or thin a bit with some additional EVOO for a sauce. Have also mixed this with cream cheese or sour cream to make a dip too.

3 Cloves of garlic, peeled and chopped
1 or 2 Jalapenos – Red or green based on your taste
¼ cup Oregano leaves (Fresh is better)
½ cup cilantro (about a third of a bunch at the store)
¼ cup Red Wine Vinegar
½ cup Olive Oil
¼ t Salt

Chop garlic, cilantro, oregano and jalapeno. Combine all ingredients in food processor and process until a smooth mix.

[RichardF]

I like stacking the leaves and cutting them into thin ribbons with a scissor. I then add the ribbons to olive oil with a couple of minced garlic cloves. I put it in the microwave for between 30 and 40 seconds and then baste anything going on the grill with the oil (veggies, fish, steaks...) Also do the same thing with basil. I have diffrent herbs growing on my deck, and can never find enough things to do with them. Hard to belive, but you can grow tired of pesto :smile: