Cilantro Oil Guam Recipes

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GAZPACHO WITH CILANTRO OIL



Gazpacho with Cilantro Oil image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

For the gazpacho:
3 pounds tomatoes, roughly chopped
1/2 large cucumber, peeled and roughly chopped
2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf)
2 cloves garlic
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
1 tablespoon sugar
Kosher salt and freshly ground pepper
For the toppings:
1 bunch fresh cilantro (about 1 cup leaves)
1/3 cup extra-virgin olive oil
1 lemon, halved
Pinch of sugar
Kosher salt
1/2 large cucumber, peeled and finely chopped
1 small red Thai chile pepper, finely chopped (seeds removed for less heat)

Steps:

  • Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.
  • Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth. Season with salt.
  • Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.

CILANTRO OIL(GUAM)



Cilantro Oil(Guam) image

A quick spurt of herb oil does wonders for tuna, shrimp or scallops, polenta, risotto and cooked or uncooked salads. You can keep this oil in a plastic spray bottle! Clayton Babas, Executive Chef, at the Guam Reef Hotel makes this for the guests.

Provided by Sharon123

Categories     Southwestern U.S.

Time 11m

Yield 1 1/2 cups

Number Of Ingredients 3

1 bunch cilantro
1 cup extra virgin olive oil (or canola, veg.,etc.)
salt and white pepper

Steps:

  • Blanch (put in boiling water) cilantro 20 seconds.
  • Rinse under cold water.
  • Drain and pat dry .
  • In the jar of a blender combine cilantro and oil.
  • Blend at medium speed 3 minutes.
  • Store in a glass jar and refrigerate overnight.
  • When herb has settled, pour oil through a paper coffee filter into a glass bottle.
  • Store tightly covered in refrigerator.
  • Oil will keep up to two weeks, after which it will lose some of its color and flavor.
  • Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil.
  • Enjoy!

Nutrition Facts : Calories 1277.6, Fat 144.1, SaturatedFat 19.9, Sodium 12.1, Carbohydrate 0.7, Fiber 0.6, Sugar 0.2, Protein 0.4

GRILLED CAULIFLOWER WITH CILANTRO PESTO



Grilled Cauliflower with Cilantro Pesto image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cilantro Pesto, recipe follows
Cotija cheese and cilantro leaves, for serving
1/2 cup extra-virgin olive oil
1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
2 cups packed cilantro leaves
1 cup roasted and unsalted cashews
1/2 cup crumbled Cotija cheese

Steps:

  • Preheat an outdoor grill to medium-high.
  • Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
  • Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
  • Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
  • Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

CILANTRO OIL



Cilantro Oil image

Provided by Food Network

Yield about 3/4 cup

Number Of Ingredients 2

2 cups packed cilantro leaves
1 cup lighttasting olive oil

Steps:

  • Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.
  • In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
  • Store in the refrigerator for up to 2 weeks.

CILANTRO OIL FOR CRAB CAKES



Cilantro Oil for Crab Cakes image

Use this easy recipe for cilantro oil when making our Crab Cakes.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1/2 cup

Number Of Ingredients 2

1/4 cup cilantro leaves and stems
1/2 cup extra-virgin olive oil

Steps:

  • Place the cilantro leaves and stems and the olive oil in the bowl of a food processor. Pulse until the mixture forms a puree. Transfer the puree to a medium bowl, and let stand at least 3 hours or overnight.
  • Set a fine sieve over a small bowl, and pass the puree through the sieve. Discard any remaining solids. Store the puree in an airtight container, refrigerated, up to 2 weeks.

CILANTRO OIL



Cilantro Oil image

Categories     Condiment/Spread     Food Processor     Garlic     Onion     No-Cook     Quick & Easy     Summer     Jalapeño     Cilantro     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

2 cups coarsely chopped fresh cilantro leaves and tender stems
3/4 cup olive oil
2 green onions, chopped
1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
2 garlic cloves, chopped
1/4 cup water

Steps:

  • Combine all ingredients except water in processor. Puree until almost smooth. Transfer puree to fine strainer set over bowl. Using rubber spatula, press on solids to extract as much liquid as possible; discard solids in strainer. Whisk 1/4 cup water into mixture in bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.)

CILANTRO OIL



Cilantro Oil image

This cilantro oil recipe is courtesy of Frederic Demers from Cafe Martinique and is used to make Grouper with Black Beans.

Provided by Martha Stewart

Number Of Ingredients 3

1 bunch cilantro
Grapeseed oil
Coarse salt

Steps:

  • Wash cilantro, squeezing out any excess liquid. Place in a medium bowl; add enough grapeseed oil to cover and season with salt. Transfer cilantro mixture to a food processor and process until completely pureed. Keep refrigerated up to 1 day.

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