Tag Archives: cilantro

Tofu Bánh Mì

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  • 14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs
  • Salt
  • 1/3 cup cornstarch
  • 2 carrots, peeled and shredded
  • 1/2 cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin
  • Zest of 1 lime plus 1 tablespoon juice
  • 1 tablespoon fish sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha sauce
  • 3 tablespoons grapeseed or other neutral oil
  • 48-inch baguettes or sub rolls, split lengthwise
  • 1/3 cup fresh cilantro leaves
  1. Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.
  2. Meanwhile, zest the lime into a small bowl. Add the mayonnaise and Sriracha and stir to combine. In a separate bowl, combine carrots, cucumber (if using), lime juice, and fish sauce and let sit for 15 minutes.
  3. Heat oil in 12-inch nonstick (or not) skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, adjusting heat as necessary (I turn it down to medium), about 4 minutes a side. Transfer to paper towel-lined (or not) plate.
  4. Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.

 

Green poblano rice (arroz verde al poblano) Rick Bayless

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    • be5b6dede74764337b7514d8241226be1 2/3 cups veggie broth or water
    • 2 fresh poblano chiles, stems and seeds removed, and roughly chopped
    • 12 sprigs cilantro, plus extra for garnish
    • Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
    • 1 tablespoon vegetable or olive oil
    • 1 cup rice, preferably medium grain
    • 1 small white onion, cut into 1/4-inch dice
    • 5 garlic cloves, peeled and finely chopped
    1. The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
    2. The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
    3. Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
    4. Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
    5. Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

Shakshuka from seriouseats.com

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  • 3 tablesp20160926-shakshuka-17-thumb-1500xauto-434268oons (45ml) extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, thinly sliced
  • 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
  • 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
  • 2 to 3 cloves garlic, thinly sliced
  • 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
  • 2 teaspoons (8g) whole or ground cumin seed
  • 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note above)
  • Kosher salt and freshly ground black pepper
  • Large handful minced cilantro, parsley, or a mix
  • 6 eggs
  • Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
  • Crusty bread, for serving

  1. Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

  2. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
  3. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

One Skillet Mexican Quinoa

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1 jalapeno pepper, chopped (optional)
1 can green chilies
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained

1 (28 ounce) can fire-roasted tomatoes
1 cup yellow corn
1 cup quinoa
1 1/2 cup veggie  broth
1 pinch red pepper flakes
2 teaspoons chili powder

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.  or start with green chilies

Stir black beans, tomatoes, yellow corn, quinoa, and veggie broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20-35 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Deconstructed Mexican Style Corn, Chris Santos

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FN_Chris-Santos-Deconstructed-Corn-Salad_s4x3.jpg.rend.sniipadlarge6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.

Spicy Whole-Roasted Cauliflower

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  • 1 head cauliflower
  • roasted-cauliflower-21 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons chili powder
  • 3 teaspoons cumin
  • 2 tablespoons grainy mustard
  1. Preheat oven to 450º F.
  2. Cut leaves from around the cauliflower, and cut out the center core to create a flat surface for cauliflower to balance, making sure to leave the head intact.
  3. Rub vegetable oil over cauliflower and season generously with salt. Transfer to a baking sheet or pie dish and roast for 45 minutes, or until fork tender.
  4. Combine olive oil, lemon juice, grainy mustard, chili powder and cumin in a small bowl. Set aside until cauliflower finishes baking.
  5. Remove cauliflower from oven and brush olive oil mustard mixture all over. Let rest 5 minutes, so the mixture can soak into the surface.
  6. Sprinkle with chopped cilantro or other herbs, then cut into four pieces and serve hot.

Green goddess dip from 12tomatoes.com

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  • 1/2 cgreen-goddess-11-475x338up fresh dill
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, roughly chopped
  • 2 scallions, chopped
  • Kosher salt and freshly ground pepper, to taste
  1. Place dill, parsley, basil, garlic, scallions, lemon juice and salt in food processor and pulse until finely ground.
  2. While pulsing, slowly drizzle in olive oil and blend until mixture is smooth.
  3. Fold in Greek yogurt, sour cream and mayonnaise, then taste and adjust seasoning, if necessary.
  4. Transfer to a bowl and refrigerate at least 30 minutes before serving.
  5. Serve with chips or vegetables, or use as an aioli and spread on sandwiches or wraps.
  6. adapted from the NY Times

 

Fish Taco Sauce from food.com

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  • picgZxzgl1⁄2 cup mayonnaise
  • 1⁄2 cup sour cream or 1⁄2cup Greek yogurt, plain
  • 1 lime, juiced
  • 1tablespoon capers, minced to taste
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried dill weed
    minced garlic
  • 1⁄4 teaspoon chipotle, to taste (optional)
    cilantro
  1. Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.

Lick-the-Spoon Cilantro Jalapeno Aioli from allrecipes.com

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19313583/4 cup olive oil mayonnaise
1/2 lime, juiced
3/4 teaspoon ground cumin