JLK Posted August 31, 2006 Share Posted August 31, 2006 I make guacamole at home very frequently, but never enough to use up the whole bunch of cilantro I buy just to get the few sprigs I need. What else is cilantro good for? I don't have the patience for drying it, I'm afraid, so it often gets trashed. Link to comment Share on other sites More sharing options...
monavano Posted August 31, 2006 Share Posted August 31, 2006 I make guacamole at home very frequently, but never enough to use up the whole bunch of cilantro I buy just to get the few sprigs I need.What else is cilantro good for? I don't have the patience for drying it, I'm afraid, so it often gets trashed. http://www.elise.com/recipes/archives/0017...antro_pesto.php Cilantro pesto. Here's a recipe which says you can freeze it as well. Would probably be nice on steak, lamb, chicken... Link to comment Share on other sites More sharing options...
Pat Posted August 31, 2006 Share Posted August 31, 2006 I make guacamole at home very frequently, but never enough to use up the whole bunch of cilantro I buy just to get the few sprigs I need.What else is cilantro good for? I don't have the patience for drying it, I'm afraid, so it often gets trashed. It's good in salsa. Link to comment Share on other sites More sharing options...
bilrus Posted August 31, 2006 Share Posted August 31, 2006 I haven't made it yet, but I've been wanting to make a "salsa" of corn and avocado with lime butter and cliantro. Of course I guess that is just a guacaomle with more corn in it... Link to comment Share on other sites More sharing options...
Biscuit Girl Posted August 31, 2006 Share Posted August 31, 2006 I've clipped all the leaves off leftover cilantro then placed them on paper towels to air dry. Takes about a week depending on the humidity levels. Once they're dry, I put them in a jar with a good sealing lid. The flavor should stay fresh for several weeks and it saves you a trip to the market the next time you need just a pinch of cilantro. Link to comment Share on other sites More sharing options...
Tweaked Posted August 31, 2006 Share Posted August 31, 2006 I like cilantro mixed in with regular salad greens. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 31, 2006 Share Posted August 31, 2006 1) Chopped fresh cilantro is a must-have table condiment IMO, when serving Mexican food. I always add cilantro to tacos, burritos, huevos rancheros, tostadas, etc. 2) Fresh chutney, with cilantro alone or cilantro and mint--grind in blender with onion, lime juice, spicy green chile, salt and a little bit of yogurt. 3) Asian-style cucumber salad: thinly sliced cucumbers, rice vinegar, soy, red chile flakes or chopped jalapenõ or serrano, and lots of cilantro. 4) Vietnamese-style salads with greens, cucumber, tomato and steak, shrimp or whatever protein you prefer, and cilantro. Make an oil/ rice vinegar-based dressing with a bit of fish sauce, sugar, soy sauce, lime juice to dress it with. 5) Green enchilada sauce: cook onion, garlic, tomatillos and green chile in chicken stock until the veg are soft. Puree in blender with fresh cilantro. Return to saucepan and simmer for another 10-15 minutes. Link to comment Share on other sites More sharing options...
Monica Bhide Posted August 31, 2006 Share Posted August 31, 2006 I add to to omlettes along with diced red onions, green chilies and a touch of pepper. It is also good, crushed, in marinades for chicken. Enjoy! Link to comment Share on other sites More sharing options...
Ilaine Posted August 31, 2006 Share Posted August 31, 2006 I make guacamole at home very frequently, but never enough to use up the whole bunch of cilantro I buy just to get the few sprigs I need.What else is cilantro good for? I don't have the patience for drying it, I'm afraid, so it often gets trashed. I like cilantro with chicken. Examples, chop and sprinkle onto chicken stew or chicken soup. Also, it's essential in my favorite chicken salad, which is made from chicken, mayonnaise, chopped celery or sliced water chestnuts, and sliced almonds, and cilantro! Cilantro is very nice in chili, too. Link to comment Share on other sites More sharing options...
The Hersch Posted August 31, 2006 Share Posted August 31, 2006 I made a raw green sauce the other day out of parsley, chinese chives, coriander leaf (cilantro), capers, salt, and olive oil pureed in a mini-processor. I forget what I made it to go with (which sort of indicates that it will keep for several days), but last night it was really good on pan-seared skirt steak. Link to comment Share on other sites More sharing options...
DanCole42 Posted August 31, 2006 Share Posted August 31, 2006 I make guacamole at home very frequently, but never enough to use up the whole bunch of cilantro I buy just to get the few sprigs I need.What else is cilantro good for? I don't have the patience for drying it, I'm afraid, so it often gets trashed. Ship it to L.A. Seriously, they put cilantro in EVERYTHING.Jazz up your sour cream by putting a bunch of cilantro into a food processor and mix with the sour cream and some salt. Link to comment Share on other sites More sharing options...
Scooter Posted September 4, 2006 Share Posted September 4, 2006 I make guacamole at home very frequently, but never enough to use up the whole bunch of cilantro I buy just to get the few sprigs I need.What else is cilantro good for? I don't have the patience for drying it, I'm afraid, so it often gets trashed. try making a compound butter with it, maybe adding some lime juice and zest. can be used on fish, steaks, fajitas, etc... freezes well too. Link to comment Share on other sites More sharing options...
Chica Grace Posted September 5, 2006 Share Posted September 5, 2006 Take one bunch of leftover cilantro & one bunch of Parsley, add white vinegar, cayenne pepper, olive oil, a clove of garlic and voila! you have an awesome chimichurri saurce on your hands, which you can freeze for further consumption. I love chimichurri on meat , chicken, spread on bread. Its excellent. Link to comment Share on other sites More sharing options...
JLK Posted September 5, 2006 Author Share Posted September 5, 2006 Right now, I just wish I had some cilantro (leftover or otherwise). I stopped by the Glover Park Whole Foods late this afternoon and they were out. There were a few of us asking for it and one apologetic staffer having to say "no cilantro today. try tomorrow." Link to comment Share on other sites More sharing options...
hillvalley Posted September 5, 2006 Share Posted September 5, 2006 Cilantro doesn't like the heat. One can only hope that WF gets their herbs somewhat locally and the weather of the past couple of weeks wasn't cilantro weather. Hit a farmer's market next weekend and there should be a ton. Link to comment Share on other sites More sharing options...
blakegwinn Posted September 5, 2006 Share Posted September 5, 2006 I made guacamole this weekend and tried that pesto recipe posted earlier with the excess cilantro. Extremely tasty. I smeared it on some chicken panini's I made for dinner the next day and while making the sandwiches I ended up just dipping crackers into it. I didn't feel so bad cleaning out a whole bowl though because that recipe is also much healthier than traditional pesto due to the almond/pine nut exchange I think. Link to comment Share on other sites More sharing options...
drsmoke Posted September 7, 2006 Share Posted September 7, 2006 Cilantro, lime juice, chopped red onion, salt, pepper, cut up Talapia,Shrimp, Scallops. Leave in the fridge overnight, drain the lime, squeeze an orange= great Cerviche Link to comment Share on other sites More sharing options...
hillvalley Posted June 10, 2008 Share Posted June 10, 2008 Larb, Laab, Larp. I just added some cilantro to my mediocre delivery larb (time to make in on my own again) and a better dish was born. (BTW, the eG thread on Larb is one of the greatest threads of all time on a food board. It's about 5 1/2 years old. My favorite recipe, which snowangel discusses, is a breeze to make.) Link to comment Share on other sites More sharing options...
synaesthesia Posted June 11, 2008 Share Posted June 11, 2008 My parents LOVE cilantro. They usually do a stir fry of tiny bits of cubed chicken, habaneros and cilantro. I'm sure you could sub some yellow and green peppers if you don't like the heat. No soy sauce - just some sesame oil and salt. Link to comment Share on other sites More sharing options...
Heather Posted June 11, 2008 Share Posted June 11, 2008 Larb, Laab, Larp. I just added some cilantro to my mediocre delivery larb (time to make in on my own again) and a better dish was born.(BTW, the eG thread on Larb is one of the greatest threads of all time on a food board. It's about 5 1/2 years old. My favorite recipe, which snowangel discusses, is a breeze to make.) Cilantro makes everything better. And I concur on that eG larb thread. One of the best ever, thanks be to larb. Link to comment Share on other sites More sharing options...
Al Dente Posted June 11, 2008 Share Posted June 11, 2008 And I concur on that eG larb thread. One of the best ever, thanks be to larb. Link to comment Share on other sites More sharing options...
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