Grilled Vegetables With Cumin Cilantro And Salsa Verde Recipes

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE

Steps:

• Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
• Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.

GRILLED CHICKEN SALSA VERDE

Steps:

• In 10-inch skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until onion is tender.
• Remove husks from tomatilllos; rinse tomatilllos well. Cut around stem area of each to remove core; cut tomatillos into quarters. In large food processor, place garlic and onion, tomatillos, jalapeño chile, cilantro, sugar and 1/2 teaspoon of the salt. Cover; process about 15 seconds or until almost smooth.
• Pour 1 cup tomatillo mixture into small serving bowl; cover and refrigerate to serve as salsa. To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
• Place chicken breasts in glass baking dish. Spoon marinade over chicken; spread marinade over chicken to coat evenly. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 8 hours, turning chicken at least once while marinating.
• Heat gas or charcoal grill. Carefully brush additional oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Serve each chicken breast with about 2 tablespoons salsa.

GRILLED VEGETABLES WITH SALSA VERDE

Steps:

• Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
• Core, seed and quarter the peppers.
• Slice endives in half lengthwise.
• Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
• Sprinkle with salt to taste and toss all to combine.
• Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
• Grill or broil vegetables, turning them once until they are lightly browned on both sides.
• Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

GRILLED SERRANO SALSA VERDE

Steps:

• Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.
• Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
• Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
• Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

SALSA VERDE FOR CILANTRO LOVERS

Steps:

• Chop all ingredients by hand or in food processor.
• Food processor gives less chunky version, which is easiest to cook with.
• Squeeze in juice of lime and mix thoroughly.
• Use for cooking, to top your favorite dishes or for dip.