emeraldowl

Posts Tagged ‘Cilantro’

Green Crostini

In Cooking on August 31, 2011 at 9:47 pm

Since our trip to the Dallas Farmers Market dishes have been clean, simple and fresh. It’s been all about utilizing and enjoying the produce in season and not burying those fresh flavors we crave so much in the winter.  This last week has also been about headaches. I have only escape a skull smashing, eye squinting, bed-stricken state twice this week. My husband luckily has been kind, patient and self-sufficient. I have awoken with ice-water at my bedside and never a cross word about lack of cooking or chores undone. I think I’ll keep him!

via Instagram

Two things I have really enjoyed this last week were a simple Bread Salad and this Green Crostini.  The Bread Salad is simple, sweet and a delicious way to use up leftover bread, or bread ends. I coarsely chopped up two large slices of a loaf of artisan garlic baguette, chopped up 4-5 small tomatoes, tossed in a Tbsp of olive oil, dash of lemon juice, salt and pepper to taste and some coarsely chopped cilantro (any fresh herb will do); toss the bread in the mix letting it absorb the juices and oil and enjoy. It’s so so very good. Plus zip, zero, zelch cooking – on these hundred degree days that is a blessing!

GREEN CROSTINI

makes 2 servings, four slices 
 
4 – inch thick slices of baguette (we used our artisan garlic bread) 
butter or oil for toasting bread
 
1 – large avocado
1 – Tbsp fresh lime juice
1 – Tbsp fresh jalapeno, finely chopped
1 – Tbsp fresh cilantro, roughly chopped
*plus more for serving – if you love it like we do!
2 – Tbsp pistachios, roughly chopped
 

Directions: Slice baguette; spread oil or butter and toast over medium heat in a skillet. Set aside to cool slightly while you prepare topping. Combine all the ingredients, except the pistachios, and gently mash. Salt and Pepper mixture to taste and then spread on prepared toast; sprinkle with pistachios and extra cilantro if desired.  Enjoy!

This topping is beautiful with all the different shades of green. It is mildly reminiscent of guacamole, but with a salty crunch from the pistachios.  The garlic bread really brought out the flavors of several ingredients, if you were using a plain baguette I would break the “green” theme and add a little garlic to the mix! Hope you enjoy and for tonight I am headache free – hallelujah!

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Everyday Salsa

In Cooking, Cupboard Keepers, Uncategorized on August 8, 2011 at 9:48 pm

Right now I am having a hard time thinking about salsa. We made the Peach Crisp with Maple Cream Sauce from the Pioneer Woman‘s website click here. Sigh. It was a treat. It’s really all I can think about at this moment.

But, alas I will share my thoughts on salsa. Love it. Eat tons of it. Picky about it. Seriously, my Aunt Teresa ruined us on the salsa topic at a very young age. She always makes it for any family meal we eat. She makes extra and sends it home with you. Store bought just can’t compete! Trust me I have literally tried hundreds of bottled salsas – it does nothing for me. So in my early years of cooking, years ago – wow, I called, and emailed, and called, asked again, and again making her walk me through her recipe dozen of times. Now I make my own, just as you should adapt the recipe to your own tastes and standards, but believe me it’s easy and worth the short effort!!

Everyday Salsa

  • 1 can (28 Ounce) Diced Tomatoes, drained (can use whole, petite, etc.)
  • 1 cans (10 Ounce) Rotel (Hot, or Regular, or Mild)
  • 1 clove Garlic, roughly chopped
  • 1 – 2 whole Jalapeno, roughly chopped (or Serrano)
  • 1/4 cup to whole jar pickled Jalapeno, drained (hot, or regular…)
  • 1 Tablespoon Onion Powder (or 1/4 cup fresh chopped onion)
  • 1 teaspoon Salt (more to taste)
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Ground Cumin, optional
  • handful of  Cilantro (more to taste)
  • juice of half a lime

*Note: I make this in my large food processor, but it can be processed in a smaller unit (4-cup, blender, etc.) in batches and combined in a larger vessel.

Directions: Combine fresh and pickled jalapeno, garlic, roughly chopped onion (if using fresh), and cilantro. Process until ingredients are finely chopped, if you like chunkier salsa – you can dice ingredients and skip this step.  Now add drained can of diced tomatoes, onion powder (if not using fresh onion – I don’t),  salt, pepper, cumin, and lime juice in a blender or food processor and pulse until you reach the desired consistency.  I like mine to be a fairly even texture. Taste and add more salt or other ingredients until you love it. Remember this stuff gets better with time.

Transfer to your storage container (I use a large pickle jar I washed out 😉 ) and refrigerate salsa for at least one hour, but it is best if made a day ahead. (The flavor will bloom as the mixture rests.)

I keep this salsa on hand in my fridge for everyday eats. Sometimes I make it mild and other times I add more fresh chiles and get it really hot.  My Aunt’s is very similar – though she doesn’t use Rotel. If you use spicy peppers the heat will also bloom as you let the salsa rest . Another way we love to eat it is with fire-roasted tomatoes, extra garlic, sometimes we use shallots or don’t use lime.  My favorite thing about this is that I have most of these things on hand everyday and it taste so much better than the vinegary mess that is pumped full of preservatives.  Chips and salsa is one of the best things on Earth. Hope you enjoy it, adapt it, and share it! – EO

Weekly Boozer: Mexican Beer + Jerky

In Cooking, Uncategorized, Weekly Boozer on April 16, 2011 at 7:56 pm

Mexican beer is a staple in our house. It’s our Coors… or Bud… guess we ain’t into domestic beers. Except, good ol’ Shiner.  But, on most given days you will find Corona (that’s currently cooling in the fridge now), XX, Modelo, or Pacifico.  I like them all with lime and they are all very refreshing and easy drinking beers. There is not a lot to say about these beers… perfect for summer, great gold color?… ugh tastes real good and perfect for cooking – there!

This week I decided to try out a recipe I clipped out of a Food & Wine magazine years ago using Mexican beer as a jerky marinade. (Original recipe here – I denoted my changes in green) So tonight we are drinking Corona and eating jerky… that was marinated in Corona – double boozer?

Mexican Lime Jerky

Recipe adapted from and picture courtesy of Food & Wine

2 large jalapeños, halved
1 small bunch of cilantro
1 cup fresh lime juice and zest from limes
1 quart light Mexican beer, such as Corona
1/4 cup soy sauce
1/4 Worcestershire
2 cloves of garlic, crushed
1 Tbsp cracked black peppercorns
2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick
Coarse salt, for sprinkling before drying the meat

Directions

  1. In a mini food processor, puree the jalapeños (can seed one or both if you don’t like the heat!) and cilantro along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, Worcestershire, crushed garlic cloves, crushed peppercorns and the remaining 3/4 cup of lime juice.
  2. Take the beef and cut it into 1/4-inch-thick slices, either with or against the grain.
  3. Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
  4. Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarse salt. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks. (or so they say – mine is only two days old…) It is great, packed full of flavor. You don’t necessarily taste Corona, but you do get the lime, cilantro, soy and a small warmth from the peppers at the end.  It all in all beats store-bought jerky and is such an easy and adaptable recipe! I look forward to trying new and future flavor combos. Oh and it has a great texture – dry, chewy – but not jaw breaking. I guess it has a good snap, but won’t make you regret breaking off a piece!