Best Cilantro Oil Recipes

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COLD AVOCADO CORN SOUP WITH CILANTRO OIL



Cold Avocado Corn Soup With Cilantro Oil image

Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.

Categories     Soup/Stew     Fruit     Herb     Vegetable     Freeze/Chill     Avocado     Corn     Summer     Chill     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For soup
1 fresh or frozen ear of corn, shucked
4 cups plus 2 tablespoons water
1 garlic clove, smashed
1 1/2 teaspoons salt
1 1/4 cups chopped white onion
1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
2 firm-ripe California avocados (1 to 1 1/4 lb total)
3 tablespoons fresh lime juice
1/4 cup crema or sour cream
For cilantro oil
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon salt
Special Equipment
a 3/4-inch melon-ball cutter

Steps:

  • Make soup:
  • Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
  • Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
  • Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
  • Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
  • Prepare cilantro oil while soup chills:
  • Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
  • Assemble soup:
  • Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
  • Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
  • Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

CHILE-OIL NOODLES WITH CILANTRO



Chile-Oil Noodles With Cilantro image

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Provided by Judy Kim

Categories     weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Steps:

  • Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
  • Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
  • Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

SPICY JUMBO LUMP CRABMEAT AND BLACK BEAN SALAD WITH ROASTED RED PEPPER SAUCE AND CILANTRO OIL



Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil image

Provided by Bobby Flay

Time 40m

Number Of Ingredients 19

1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 fresh basil leaves, chiffonade
2 tablespoons finely diced red onion
1 1/4 cups olive oil
Salt and pepper
2 tablespoons olive oil
2 red onions, minced
1 jalapeno pepper, minced
1 pound dried black beans, cooked until tender and drained
1/2 cup Citrus Vinaigrette
1 teaspoon ancho chile powder
4 red bell peppers, roasted, peeled and seeded
1/2 medium red onion coarsely chopped
1 canned chipotle pepper
6 tablespoons fresh lime juice
1 cup pure olive oil
Salt and freshly ground pepper

Steps:

  • Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;
  • Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.;
  • In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
  • CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
  • Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
  • CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper
  • In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
  • ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.

GAZPACHO GRANITA WITH CHOPPED GAZPACHO SALAD, AVOCADO AND FLAME GRILLED SHRIMP IN JALAPENO CILANTRO OIL



Gazpacho Granita with Chopped Gazpacho Salad, Avocado and Flame Grilled Shrimp in Jalapeno Cilantro Oil image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 27

8 ripe tomatoes, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1 orange bell pepper, seeded and roughly chopped
1/2 English cucumber, roughly chopped
1/4 cup cilantro, leaves roughly chopped
1/2 cup vegetable juice
2 tablespoons champagne vinegar
Kosher salt
1 cup ripe cherry tomatoes, halved
1 red bell pepper, seeded and finely diced
1 orange bell pepper, seeded and finely diced
1/2 English cucumber, finely diced
1/2 red onion, finely minced
1 green jalapeno, finely minced
1 lime, zested and juiced
2 tablespoons olive oil
1 tablespoon champagne vinegar
Pinch kosher salt
1 bunch cilantro, leaves roughly chopped
1 lime, zested and juiced
1 green jalapeno, roughly chopped
1/4 cup olive oil
Olive oil, for grill
Kosher salt
18 to 24 shrimp, peeled and deveined
1 avocado, halved, pitted and flesh finely diced
Lime juice, to taste

Steps:

  • Granita: Add all the granita ingredients to a blender or food processor and puree. Strain the puree through a sieve into a medium bowl. Cover with plastic wrap and refrigerate for 30 to 45 minutes. Transfer the chilled puree into a wide, shallow, heavy-bottomed container. (The shallower and wider the container, the more room you give the granita to freeze quickly.) Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour. Using a fork, scrape the ice from sides, mixing in from the edges into the center. Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice. Put back in freezer until ready to use.
  • Chopped salad: Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to use.
  • Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor. Set aside.
  • If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second. Lightly grease the grill with olive oil to prevent sticking. Lightly salt the shrimp and thread each skewer with 3 shrimp. Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice. Remove the shrimp from the grill and add the remaining cilantro oil to a small pan. Heat the oil until bubbling.
  • Add the avocado to a small bowl and drizzle with lime juice.
  • To serve, spoon some of the chopped salad on each serving plate and top with some granita. Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil. Serve immediately.

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL



Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 31

1/2 cup coriander seed (toasted and ground)
2 tablespoons cumin seeds (toasted and ground)
1 tablespoon kosher salt
Olive oil
Chickpea Salad, recipe follows
16 large sea scallops
Red Pepper Vinaigrette, recipe follows
Cilantro Oil, recipe follows
Cilantro sprigs
2 cups chickpeas, soaked and cooked, or if using canned, drained and rinsed
2 serrano peppers, grilled, peeled, seeded and julienned
1/2 cup red pepper, brunoise
1/2 cup yellow pepper, brunoise
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cayenne pepper
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped chives
Salt and freshly ground pepper
8 red peppers, juiced and strained
1 tablespoon honey
Pinch of saffron
2 tablespoons chopped red onion
1/4 cup sherry vinegar
3/4 cup olive oil
Salt and freshly ground pepper
1 cup cilantro leaves
2 tablespoons chives
1/4 cup spinach leaves
1 cup canola oil

Steps:

  • Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
  • Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
  • Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

YELLOW TOMATO GAZPACHO WITH CILANTRO OIL AND AVOCADO



Yellow Tomato Gazpacho with Cilantro Oil and Avocado image

Categories     Soup/Stew     Tomato     No-Cook     Summer     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1 3/4 pounds yellow tomatoes, halved
1 cup chopped seeded peeled cucumber
1 cup chopped yellow bell pepper
1/2 cup finely chopped onion
1/2 cup orange juice
3 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar or white wine vinegar
2 garlic cloves, chopped
1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
Cilantro Oil
1 avocado, peeled, pitted, chopped

Steps:

  • Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
  • Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.
  • Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.

TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL



Tea-Soaked Drunken Chicken With Cilantro-Scallion Oil image

Made from fermented glutinous brown rice, Shaoxing wine is what gives this dish its slightly sweet flavor and nutty fragrance. The dish relies heavily on the wine's aroma and flavor, so if you can't find it, substitute with a good quality dry sherry (a Manzanilla variety will work well). Here, the chicken is poached instead of simmered, guaranteeing a moist bird that soaks in the flavor of its cooking liquid. But if it's a more intense flavor you're looking for, allow the chicken to chill in the poaching liquid overnight.

Provided by Kay Chun

Categories     dinner, lunch, weekday, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups short-grain brown rice
2 cups Shaoxing wine (or dry sherry)
5 unflavored black tea bags (such as English breakfast)
3 tablespoons kosher salt, plus more for seasoning
3 tablespoons turbinado sugar
1 (5-inch) piece ginger, scrubbed and thinly sliced
1 tablespoon whole black peppercorns
4 boneless, skinless chicken breasts (about 1/2 pound each)
1/2 cup coarsely chopped cilantro, leaves and tender stems
1/2 cup coarsely chopped scallions
1/2 cup safflower or other neutral oil
1 tablespoon lime juice
Black pepper

Steps:

  • In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
  • As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
  • Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
  • Slice chicken and serve with brown rice and cilantro-scallion oil.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 29 grams, Carbohydrate 73 grams, Fat 35 grams, Fiber 4 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1147 milligrams, Sugar 11 grams, TransFat 0 grams

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.

PANCETTA WRAPPED SHRIMP WITH CHIPOTLE VINAIGRETTE AND CILANTRO OIL



Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil image

This dish makes a hearty and filling main dish and is also great to serve as an appetizer or hors d'oeuvre.

Provided by Ryan Nomura

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 14

1 bunch cilantro, rinsed
1 cup canola oil
1 teaspoon honey
4 teaspoons fresh lime juice
Salt to taste
1 canned chipotle pepper
1 tablespoon adobo sauce from canned chipotle peppers
¼ cup fresh lemon juice
½ cup rice vinegar
1 clove garlic
1 cup canola oil
Salt to taste
3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
2 pounds thinly sliced pancetta

Steps:

  • Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
  • Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
  • Preheat a grill for medium heat.
  • Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
  • To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

Nutrition Facts : Calories 838.7 calories, Carbohydrate 2.8 g, Cholesterol 300.5 mg, Fat 73.2 g, Fiber 0.4 g, Protein 41.9 g, SaturatedFat 9.7 g, Sodium 1183.2 mg, Sugar 1.1 g

FRESH MOZZARELLA AND STACKED HEIRLOOM TOMATO SALAD WITH GREEN CHILE-CILANTRO OIL AND CHIPOTLE VINEGAR



Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
Salt and freshly ground black pepper
1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
Green Chile-Cilantro Oil, recipe follows
Chipotle Vinegar, recipe follows
2 cups extra-virgin olive oil
1 poblano chile, grilled, peeled, stemmed, and coarsely chopped
1/4 cup cilantro leaves
Salt
1 cup red wine vinegar
2 teaspoons chipotle pepper puree
Salt

Steps:

  • Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.;
  • Combine all ingredients in a blender and blend for 5 minutes.
  • Blend all ingredients in a blender until smooth.

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

AHI SALAD WITH MACADAMIA NUTS AND CILANTRO CHILI OIL



Ahi Salad with Macadamia Nuts and Cilantro Chili Oil image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 13

10 ounces ahi tuna
1 teaspoon garlic, crushed
4 ounces onion
4 ounces carrots
1 cup soy sauce
2 teaspoons sesame seed oil
4 teaspoons sesame seeds
2 teaspoons pickled ginger
1-ounce macadamia nuts, chopped
6 ounces water chestnuts
1/2 cup cilantro leaves, chopped
1/4-ounce black caviar
1/4-ounce green caviar

Steps:

  • Dice the ahi into 1/4-inch pieces, place in a mixing bowl, and add crushed garlic, fine diced onions, fine diced carrots, soy sauce, sesame seed oil, sesame seeds, chopped pickled ginger, macadamia nuts, fine diced water chestnuts and cilantro. Mix together and garnish with black and green caviar.

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.

TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL



Tea-Soaked Drunken Chicken With Cilantro-Scallion Oil image

Number Of Ingredients 12

1 1/2 cups black rice
2 cups Shaoxing wine (or dry sherry)
5 bags unflavored black tea bags (such as English breakfast)
3 tablespoons kosher salt, plus more for seasoning
3 tablespoons turbinado sugar
1 piece (5-inch) piece ginger, scrubbed and thinly sliced
1 tablespoon whole black peppercorns
4 pieces skinless chicken breasts (about 1/2 pound each)
1/2 cup coarsely chopped cilantro, leaves and tender stems
1/2 cup coarsely chopped scallions
1/2 cup safflower or other neutral oil
1 tablespoon lime juice

Steps:

  • In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
  • As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
  • Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
  • Slice chicken and serve with brown rice and cilantro-scallion oil.

STEAMED CHICKEN WITH CILANTRO OIL



Steamed Chicken With Cilantro Oil image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

1 3 1/2-inch piece fresh ginger, peeled and coarsely chopped
Zest of one lime, minced
1 3 1/2- to 4-pound free-range chicken, cut into 8 pieces
4 cups packed cilantro leaves
1 cup extra-virgin olive oil
Fine sea salt to taste
1 tablespoon grapeseed oil
Ground black pepper to taste

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.)

Nutrition Facts : @context http, Calories 1145, UnsaturatedFat 75 grams, Carbohydrate 4 grams, Fat 101 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 20 grams, Sodium 1211 milligrams, Sugar 0 grams, TransFat 0 grams

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.)

MANGO BBQ SHRIMP WITH CORN-CILANTRO SAUTE AND BASIL OIL



MANGO BBQ SHRIMP WITH CORN-CILANTRO SAUTE AND BASIL OIL image

Categories     Soup/Stew     Fish     Side     Simmer

Yield 4 servings

Number Of Ingredients 11

4 wooden skewers
1 bunch basil, washed
1 cup olive oil
1 cup barbecue sauce
1/2 cup pureed mango (from one cup of chunks)
2 pounds large shrimp, peeled and devined
6 ears fresh sweet corn
1 small bunch cilantro washed
pinch of salt
pinch ugar
1 tablespoon butter

Steps:

  • Soak skewers in cold water. Combine basil and oil in blender and puree until smooth. Let oil steep for 1 hour. Strasin through a fine strainer and set aside. Combine barbecue sauce and mango puree and set aside. Divide shrimp into 4 portions and thread onto skewers. Take corn kernels off cob with a knife and place in a mixing bowl. Toss corn with cilantro and season woth salt, pepper and sugar. Grill shrimp pm skewers until pink about 3 minutes on each side. Brush with the barbecue sauce, mango sauce. Meanwhile heat butter in saucepan and saute the corn mixture on medium heat, until heated through. Place hot corn in center of plate. Top with shrimp and decorate around the corn with basil oil.

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