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Thread: For coriander/cilantro lovers only....

  1. #1
    Farm1 Guest

    Default For coriander/cilantro lovers only....

    ....so you haters have had due warning and didn't need to read this.

    With Spring in this hemisphere, my coriander (cilantro) is growing well.
    Any other coriander/cilantro lovers like to give me a recipe or three to
    help use it up please?



  2. #2
    Dave Smith Guest

    Default Re: For coriander/cilantro lovers only....

    On 23/09/2012 12:46 AM, Farm1 wrote:
    > ...so you haters have had due warning and didn't need to read this.
    >
    > With Spring in this hemisphere, my coriander (cilantro) is growing well.
    > Any other coriander/cilantro lovers like to give me a recipe or three to
    > help use it up please?
    >



    This chutney is very tasty. It is good with crackers and cheese, as a
    condiment with pork chops or chicken, smeared on and rolled up in a
    butterflied pork tenderloin.




    Apricot Cilantro Chutney

    1 large yellow onion cut into quarters
    3-4 Tbls. pickled Jalapeno peppers slices
    1 cup loosely packed fresh cilantro leaves
    8 oz. dried apricots
    tsp. ground cloves
    4 Tbls. grated fresh ginger
    1/3 cup apple cider vinegar
    cup light brown sugar
    tsp. salt
    tsp. freshly grated black pepper
    1 cup water

    Place onion, jalapeno and cilantro in the bowl of a food processor and
    pulse until just diced. Add apricots and pulse 10-15 times or until well
    chopped. Transfer the mixture to a medium sauce pan and stir in
    remaining ingredients. Bring to a simmer over medium heat. Reduce heat
    to low and cook until liquid is mostly evaporated, about 12 minutes.
    Chutney should be thick and gooey. Allow to cool to room temperature. It
    can be kept in the refrigerator for several weeks.






  3. #3
    Janet Wilder Guest

    Default Re: For coriander/cilantro lovers only....

    On 9/22/2012 11:46 PM, Farm1 wrote:
    > ...so you haters have had due warning and didn't need to read this.
    >
    > With Spring in this hemisphere, my coriander (cilantro) is growing well.
    > Any other coriander/cilantro lovers like to give me a recipe or three to
    > help use it up please?
    >
    >

    I love lots of cilantro in my charro beans. Google a recipe for
    "frijoles a Charro" or something similar.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  4. #4
    Farm1 Guest

    Default Re: For coriander/cilantro lovers only....

    "Janet Wilder" <[email protected]> wrote in message
    news:505f5048$0$1567$c3e8da3$12bcf670@new[email protected] b.com...
    > On 9/22/2012 11:46 PM, Farm1 wrote:
    >> ...so you haters have had due warning and didn't need to read this.
    >>
    >> With Spring in this hemisphere, my coriander (cilantro) is growing well.
    >> Any other coriander/cilantro lovers like to give me a recipe or three to
    >> help use it up please?
    >>
    >>

    > I love lots of cilantro in my charro beans. Google a recipe for "frijoles
    > a Charro" or something similar.


    Thank you so much! And your timing couldn't be better to try that recipe as
    I've had some beans soaking overnight.



  5. #5
    Farm1 Guest

    Default Re: For coriander/cilantro lovers only....

    "Dave Smith" <[email protected]> wrote in message
    news:v7H7s.20$[email protected]..
    > On 23/09/2012 12:46 AM, Farm1 wrote:
    >> ...so you haters have had due warning and didn't need to read this.
    >>
    >> With Spring in this hemisphere, my coriander (cilantro) is growing well.
    >> Any other coriander/cilantro lovers like to give me a recipe or three to
    >> help use it up please?
    >>

    >
    >
    > This chutney is very tasty. It is good with crackers and cheese, as a
    > condiment with pork chops or chicken, smeared on and rolled up in a
    > butterflied pork tenderloin.
    >
    >
    >
    >
    > Apricot Cilantro Chutney
    > 1 large yellow onion cut into quarters
    > 3-4 Tbls. pickled Jalapeno peppers slices
    > 1 cup loosely packed fresh cilantro leaves
    > 8 oz. dried apricots
    > tsp. ground cloves
    > 4 Tbls. grated fresh ginger
    > 1/3 cup apple cider vinegar
    > cup light brown sugar
    > tsp. salt
    > tsp. freshly grated black pepper
    > 1 cup water
    >
    > Place onion, jalapeno and cilantro in the bowl of a food processor and
    > pulse until just diced. Add apricots and pulse 10-15 times or until well
    > chopped. Transfer the mixture to a medium sauce pan and stir in remaining
    > ingredients. Bring to a simmer over medium heat. Reduce heat to low and
    > cook until liquid is mostly evaporated, about 12 minutes. Chutney should
    > be thick and gooey. Allow to cool to room temperature. It can be kept in
    > the refrigerator for several weeks.


    Thanks Dave - that recipe looks most interesting and very tasty. The only
    problem I might have would be with sourcing 'pickled Jalapeno pepper
    slices' - I'll have to do a hunt next time I go to a big supermarket. Is
    there and alternative you might use if that isn't available?



  6. #6
    Janet Bostwick Guest

    Default Re: For coriander/cilantro lovers only....

    On Sun, 23 Sep 2012 13:09:43 -0500, Janet Wilder
    <[email protected]> wrote:

    >On 9/22/2012 11:46 PM, Farm1 wrote:
    >> ...so you haters have had due warning and didn't need to read this.
    >>
    >> With Spring in this hemisphere, my coriander (cilantro) is growing well.
    >> Any other coriander/cilantro lovers like to give me a recipe or three to
    >> help use it up please?
    >>
    >>

    >I love lots of cilantro in my charro beans. Google a recipe for
    >"frijoles a Charro" or something similar.


    O.K., I did the Google for charro beans. There are so many
    variations. In your opinion, what are the linking ingredients that
    make the beans 'charro.'? Beans and bacon for sure, but then what
    about tomatoes? Probably a couple of jalapeno peppers and some
    garlic, but then what other herbs or spices?
    Janet US

  7. #7
    Steve Pope Guest

    Default Re: For coriander/cilantro lovers only....

    Janet Bostwick <[email protected]> wrote:

    >O.K., I did the Google for charro beans. There are so many
    >variations. In your opinion, what are the linking ingredients that
    >make the beans 'charro.'? Beans and bacon for sure, but then what
    >about tomatoes? Probably a couple of jalapeno peppers and some
    >garlic, but then what other herbs or spices?


    In my experience, it means there is a fair fraction of bacon
    and/or pork, and there is something smoky (which could be just
    the bacon, or it could be something else such as charred vegetables,
    smoked chile powder or liquid smoke).

    Steve

  8. #8
    Janet Bostwick Guest

    Default Re: For coriander/cilantro lovers only....

    On Mon, 24 Sep 2012 02:34:17 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    >Janet Bostwick <[email protected]> wrote:
    >
    >>O.K., I did the Google for charro beans. There are so many
    >>variations. In your opinion, what are the linking ingredients that
    >>make the beans 'charro.'? Beans and bacon for sure, but then what
    >>about tomatoes? Probably a couple of jalapeno peppers and some
    >>garlic, but then what other herbs or spices?

    >
    >In my experience, it means there is a fair fraction of bacon
    >and/or pork, and there is something smoky (which could be just
    >the bacon, or it could be something else such as charred vegetables,
    >smoked chile powder or liquid smoke).
    >
    >Steve

    O.k., it is a smoky-tasting dish. I'll wait and see what Texas Janet
    has to say as well. I've got everything here to make the beans any
    which way it's supposed to go. I have a package of really smoky and
    chunky bacon ends in the freezer. The beans sound like a nice thing to
    have simmering on the stove now that the weather has turned cool for
    fall. Thanks for the info.
    Janet US

  9. #9
    spamtrap1888 Guest

    Default Re: For coriander/cilantro lovers only....

    On Sep 22, 9:46*pm, "Farm1" <H...@there.sometimes> wrote:
    > ...so you haters have had due warning and didn't need to read this.
    >
    > With Spring in this hemisphere, my coriander (cilantro) is growing well.
    > Any other coriander/cilantro lovers like to give me a recipe or three to
    > help use it up please?


    Great addition to guacamole, if you have access to avocadoes. Great
    garnish for soups like albondigas (beef meatballs in chicken stock,
    with other ingredients.)

  10. #10
    ImStillMags Guest

    Default Re: For coriander/cilantro lovers only....

    On Sep 22, 9:46*pm, "Farm1" <H...@there.sometimes> wrote:
    > ...so you haters have had due warning and didn't need to read this.
    >
    > With Spring in this hemisphere, my coriander (cilantro) is growing well.
    > Any other coriander/cilantro lovers like to give me a recipe or three to
    > help use it up please?


    Cilantro Pesto is really yummy. Basically you just substitute
    cilantro for the parsley in a regular pesto recipe.

    It's great with pasta, fish, chicken, etc.etc.etc.

  11. #11
    Nunya Bidnits Guest

    Default Re: For coriander/cilantro lovers only....

    Farm1 <[email protected]> wrote:
    > ...so you haters have had due warning and didn't need to read this.
    >
    > With Spring in this hemisphere, my coriander (cilantro) is growing
    > well. Any other coriander/cilantro lovers like to give me a recipe or
    > three to help use it up please?


    Make cilantro pesto and serve it on a nice fatty fish like halibut. Make it
    like basil pesto, pine nuts not walnuts, and throw in a bit of lemon.

    MartyB



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