Cilantro

[smokinhessil]

Because of my awesome mexican food addiction after living in southern AZ for a decade I decided cilantro needed to be planted in WI. I make a mean pico de gallo and pretty good enchiladas but I have no idea what to do with the rest of it. Does anyone have any suggestions for the use of my crazy cilantro problem?

 

[rgautheir20420]

Cilantro pesto, Cilantro Mayo, added to any sort of marinade with fresh veggies for skirt steak or other thin cut steaks....everything! 

 

or just send some to me....the wife loves it.

 

[smokinhessil]

 
Cilantro pesto, Cilantro Mayo, added to any sort of marinade with fresh veggies for skirt steak or other thin cut steaks....everything! 

or just send some to me....the wife loves it.

I don't know if I will be sending any to you, but I sure could. You gave me a great idea for some care asada with mexican corn. I will try and put some pics up, but I don't think you want me to send that standard shipping.

 

[metrakay]

Thai noodle soup -- Thai soup base, noodles, thinly sliced meat of choice. Serve in large blows (we use menudo bowls), garnish to individual taste with chopped fresh veg including lots of cilantro, and various sauces.

Gazpacho -- easy recipe is put some bell pepper, celery, onion and cilantro (say 1/2 C each) in food processor and process until almost puréed. Add to pitcher full of V8, stir and chill. Serve very cold with chopped raw veg to garnish to individual taste -- sort of like the Thai soup. Great after a hot day of watching the smoker stay at 225, or any other outdoor summer day.

Chop cilantro coarsely, pack in ice cube trays, fill with water and freeze -- use in salsa later -- texture is gone but still will add that fresh flavor in January.

Pesto -- all cilantro or mix with basil.

 

[gary s]

I'm with you I love Cilantro , we put it just about everything, If you like beans when you are ready to serve put a little in really kicks them up. Something we do since it doesn't keep for a long time in the fridge is freeze it. just put it in a freezer bag till you need some, I usually just take a knife and shave some off.

Gary S

 

[chef jimmyj]

Falafel, Sofrito and Chimichurri. Chimichurri is usually just made with Parsley and Oregano but Cilantro is a tasty addition. Cilantro freezes well too...JJ

 

[bluewhisper]

Try harvesting the seeds while they're still green, and they still taste/smell like cilantro, not coriander. Grind the seeds with kosher salt to get a crumbly paste, and that's a base for making an Asian soup from a plain soup stock.

 

[chef jimmyj]

Don't for get the Roots. It Thai food the roots are the main flavor of the Cilantro and the leaves are a garnish adding a fresh punch of flavor. 

I never heard about using Green Seeds, sounds interesting...JJ

 

[palladini]

I am growing some right here in my neck of the woods.  My hardiness zone is 6A  Plants are doing very well up here.

 

[smokinhessil]

Thank you everyone for the info. If I do freeze it how long will it last? Also, does it have a similar flavor or does it lose quite a bit?

 

[gary s]

The flavor stays pretty intense I keep it in a zip lock squeeze of as much air as I can and it last a long time

Gary S

 

[chef jimmyj]

I freeze every herb but Thyme and that is only 'cause I use it up fast. I have never noticed a loss of flavor...JJ

 

[smokinhessil]

Thanks guys. I really don't like to dry out all of my left-over herbs and that seems like a great alternative. Keep the flavor and "freshness" alive while storing them.