Cilantro
About Cilantro:
Cilantro is the Spanish name for the young and tender leaves - which are also called coriander. Both the leaves and seeds are used as flavoring agents. Cilantro is one of the most ancient herbs known. It's also called "Chinese parsley" and figures prominently in Mexican cuisine. The fresh herb is very fragile and should be added in the last few minutes of cooking time.
- Recipes:
- Arugula & Corn Salsa Salad
- Black Bean Salad
- Cheese and Veggie Chowder
- Herbed and Steamed Pork Chops
- Herbal Butter
- Red Beans & Rice
- Spiked Savory Tacos
- see all recipes
Tips:
Add chopped cilantro to the water for cooking rice -2 tablespoons finely chopped fresh cilantro per cup of rice added in the last five minutes of cooking.
Add chopped cilantro to the cooking water for beans in the last 15 or 20 minutes of cooking. A couple tablespoons for each cup of dry beans.
Add a generous handful of chopped cilantro to salsa mixtures and let sit for a few hours to meld the flavors. Handful of cilantro to two cups of salsa.
Chop and toss cilantro with the dressings for avocado salads and sprinkle a dusting of the chopped fresh herb for garnish.
Brush fish filets with butter and sprinkle finely chopped cilantro and chives on them before baking.
Add three tablespoons finely chopped cilantro to a room-temperature stick of butter and whip to mix well. Roll up in wax paper or plastic wrap to make a rod of flavored butter and chill. Slice off "coins" of the butter and put on steaks or chicken pieces still hot from the grill or broiler, or veggies just off the stove.
Add chopped fresh cilantro, oregano, basil and thyme to a red wine-olive oil vinaigrette for a southwest-style dressing
Add whole cilantro leaves to a bottle of red wine vinegar and store in a dark place for two or three months to extract the flavor form the herb. Strain and use in sauces, mayonnaise, bean soups and chili.