Cilantro Oil Recipes

CILANTRO OIL

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.)

GAZPACHO WITH CILANTRO OIL

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.

GRILLED CAULIFLOWER WITH CILANTRO PESTO

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(GUAM)

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!

CILANTRO OIL

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.

CILANTRO OIL FOR CRAB CAKES

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.

STEAMED CHICKEN WITH CILANTRO OIL

Steps:

• Purée the ginger in a food processor. Place the purée in a piece of cheesecloth and, over a bowl, twist it to extract as much juice as possible -- you should get 2 teaspoons. Discard the pulp. Stir lime zest into the juice.
• Gently peel back the skin on the pieces of chicken and rub the ginger-lime mixture over the meat. Replace the skin and pat it into place. Tie the wings to the breasts with kitchen twine. Let the chicken marinate at room temperature for 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the cilantro and cook for 30 seconds, then transfer to a bowl of ice water. Drain and pat dry. Put the leaves in a food processor, add 1/4 cup of the olive oil and pulse to a paste. With the processor running, add the remaining 3/4 cup oil. Season to taste with salt.
• Bring 4 cups of water to a boil in the bottom of a steamer. Place the chicken in the top of the steamer basket, cover and steam until the chicken is nearly done, about 20 minutes. Transfer the chicken to a rack to dry.
• Heat the grapeseed oil in a large skillet over medium heat until it is hot but not smoking. Brown the chicken on one side, then season it with salt and pepper, turn and brown it on the other side, seasoning it again.
• To serve, place the chicken in the center of four serving plates (preferably white). Surround each serving with 1 1/2 tablespoons of the cilantro oil. (Reserve extra oil for another use.)

CILANTRO LIME VINAIGRETTE

Steps:

• Place the first ingredients in blender. While processing, gradually add oil in a steady stream.