Cilantro doesn't work for me, since I have the gene that makes it taste like soap. However, you might want to consider a chimichurri sauce (google for more).
Oh, man, I put cilantro on everything! Nachos, Thai soups, peanut soup, stir-fry, enchiladas... If you really wanted to go fancy you could do a ceviche with cilantro on top. I don't know of anything that uses a ton of cilantro besides making cilantro pesto, but it's good on top of all kinds of things.
Here's what I use for a basic salsa recipe. If your tomatos are good yet, this should be good, but it's not that bad even with winter cardboard tomatoes:
It's from memory from The Great Salsa Book by Mark Miller, I believe
8 romas, cored and diced 1 small onion, diced 2 tbsp? cilantro (I usually have a smallish bunch and use all the leaves), minced 2 serrano peppers 1 tbsp lime juice
Mix, chill, and eat!
There's also a book we have full of cilantro recipes -- it's called "Cilantro" and it's by P.J. Birosik (ISBN: 0-02-016605-2). It's got a bunch of things to make, ranging from appetizers through salads and soups through entrees, all the way to desserts. For those people at ihatecilantro.com, P.J. may well be up there with the Anti-Christ in terms of evilness. :) Her book has some good recipes in it though. :)
i use about half a bunch of cilantro in each batch of cilantro-lime rice, a great accompaniment for any meximeal. make a big pot of rice (i have a rice cooker, probably the best kitchen investment i've ever made!), then toss the hot rice with finely chopped cilantro and sprinkle with the juice of a couple of limes. if i really want the limey flavor, i'll throw in some zest too, but it's easy to go overboard with that. a little salt if you like, and it's ready for dinner. we primarily use it as a burrito filling.
let us know what you wind up doing!
mmm, cilantro... i've got some in the garden, but it's been so hot here i'm sure it's going to bolt any day. however, i'm also trying a caribbean-based version (culatro) that's supposed to tolerate heat longer. we'll see what happens with it.
Santa Fe Salad 1 jar salsa 1 handful cilantro, chopped 1 red pepper, chopped 1 green pepper, chopped 1 med. red onion, chopped 1 can corn, drained 2 cans black beans, drained and rinsed.
Combine all ingredients. Refrigerate for a few hours to let flavors blend. Serve with corn chips and sour cream.
(PS - we did a whole bunch of planting this week, and our garden now includes one specimen of saxifrage.)
Okay, that's a winner. Made some last night and had it with chicken. Very, very tasty. Very fresh taste, with the herbs and vinegar and garlic and such. You can make it without cilantro, if you don't like it; I bet it'd still be good.
I'll be honest, I've never had chimichurri, but I've always figured it would be delicious. I mean, fresh herbs with fresh garlic and vinegar and olive oil...how could it possibly be bad?
There are many chimichurri recipies that do not call for cilantro. Someday I'll make one and have it with some grilled chicken or shrimp or something.
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I like it in...
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It's from memory from The Great Salsa Book by Mark Miller, I believe
8 romas, cored and diced
1 small onion, diced
2 tbsp? cilantro (I usually have a smallish bunch and use all the leaves), minced
2 serrano peppers
1 tbsp lime juice
Mix, chill, and eat!
There's also a book we have full of cilantro recipes -- it's called "Cilantro" and it's by P.J. Birosik (ISBN: 0-02-016605-2). It's got a bunch of things to make, ranging from appetizers through salads and soups through entrees, all the way to desserts. For those people at ihatecilantro.com, P.J. may well be up there with the Anti-Christ in terms of evilness. :) Her book has some good recipes in it though. :)
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let us know what you wind up doing!
mmm, cilantro... i've got some in the garden, but it's been so hot here i'm sure it's going to bolt any day. however, i'm also trying a caribbean-based version (culatro) that's supposed to tolerate heat longer. we'll see what happens with it.
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1 jar salsa
1 handful cilantro, chopped
1 red pepper, chopped
1 green pepper, chopped
1 med. red onion, chopped
1 can corn, drained
2 cans black beans, drained and rinsed.
Combine all ingredients. Refrigerate for a few hours to let flavors blend. Serve with corn chips and sour cream.
(PS - we did a whole bunch of planting this week, and our garden now includes one specimen of saxifrage.)
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Guacamole (Needs more cumin than it calls for)
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There are many chimichurri recipies that do not call for cilantro. Someday I'll make one and have it with some grilled chicken or shrimp or something.