Cilantro Garlic Skillet Bread Food

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CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD



Chile-Lime Clams with Tomatoes and Grilled Bread image

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Summer     Grill     Grill/Barbecue     Clam     Shellfish     Seafood     Beer     Chickpea     Garlic     Cilantro     Hot Pepper

Yield 4 servings

Number Of Ingredients 15

6 tablespoons unsalted butter, cut into pieces, divided
2 large shallots, chopped
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 cup beer
1 cup cherry tomatoes
1 (15.5-ounce) can chickpeas, rinsed
2 tablespoons (or more) sambal oelek
24 littleneck clams, scrubbed
1 tablespoon fresh lime juice
4 thick slices country-style bread
2 tablespoons olive oil
Kosher salt
1/2 cup cilantro leaves with tender stems
Lime wedges (for serving)

Steps:

  • Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don't have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5-10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that don't open. Stir in lime juice and remaining 2 Tbsp. butter.
  • While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
  • Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.

CILANTRO GARLIC SAUCE



Cilantro Garlic Sauce image

A deliciously creamy garlic sauce made with chopped cilantro, fresh garlic, lime juice, and sour cream. You'll love adding it to just about anything. This sauce is super easy-to-make and ready in just 10 minutes!

Provided by Jamie Silva

Categories     Dip     Sauce

Time 10m

Number Of Ingredients 6

12 ounces full-fat sour cream* (sub for Greek yogurt or mayo)
2 cloves garlic (or more to taste)
1/4 cup chopped cilantro** (stems removed and rinsed)
3 tablespoons extra virgin olive oil
1 lime (squeezed (2 tablespoons lime juice))
salt to taste ((careful not to over salt!))

Steps:

  • Add all ingredients to food processor. Mix until smooth. Serve and enjoy!
  • You can use this sauce for tacos, wings, grain bowls, stuffed baked potatoes, burritos, fajitas, tostones, broiled salmon, pulled pork, yuca fries, chips (or sweet potato fries!), veggie platters and more!

Nutrition Facts : ServingSize 2 tablespoons, Calories 141 kcal, Carbohydrate 3.2 g, Protein 1.6 g, Fat 14.2 g, SaturatedFat 6.3 g, Cholesterol 19 mg, Sodium 45 mg, Fiber 0.4 g, Sugar 0.4 g

GARLIC CILANTRO SHRIMP



Garlic Cilantro Shrimp image

Looking for an easy shrimp recipe? This Garlic Cilantro Shrimp from Delish.com is the best!

Categories     shrimp     skillet dinners     garlic     seafood     shellfish

Time 20m

Yield 2-4

Number Of Ingredients 8

4 tbsp. extra-virgin olive oil, divided
3 cloves garlic, minced
2 tsp. lime juice
1/2 tsp. chili powder
1/4 tsp. kosher salt
1/3 c. chopped cilantro, plus more for serving
1 lb. medium shrimp, peeled and deveined
1/3 c. finely diced onion

Steps:

  • In a small bowl, whisk together 3 tablespoons olive oil, garlic, lime juice, chili powder, salt, and cilantro and pour over shrimp. Mix until all the shrimp are coated. Cover and refrigerate for 10 minutes, or up to 8 hours.
  • In a skillet over medium-high heat, warm remaining tablespoon olive oil. Add onions and cook until fragrant, 2 to 3 minutes. Add coated shrimp and cook on one side until pink, about 45 seconds, then flip over. Cook until shrimp is cooked through, about 1 minute more.
  • Serve immediately with extra cilantro, if desired.

CILANTRO AND GARLIC POTATOES



Cilantro and Garlic Potatoes image

A yummy Lebanese way of serving potatoes. These go great with chicken or meat.

Provided by LEBANESE

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 quart oil for frying, or as needed
4 large potatoes, cubed
1 teaspoon vegetable oil
2 cups chopped fresh cilantro
4 cloves garlic, minced
½ teaspoon cumin
1 tablespoon fresh lemon juice
salt to taste

Steps:

  • Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 33.4 g, Fat 11.8 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 16.9 mg, Sugar 1.6 g

GARLIC NAAN BREAD



Garlic Naan Bread image

Garlic Naan Breads are so soft and perfect for mopping up curries, you'll find it hard to stop at one! Just like the best Indian restaurants, this will become your new favorite naan recipe!

Provided by Karina

Categories     Bread

Time 1h25m

Number Of Ingredients 13

1/4 cup warm water
2 teaspoons granulated sugar
1 1/2 teaspoons active dry yeast (or instant (rapid rise))
3/4 cup warm milk
3/4 cup plain Greek yogurt (or natural plain yogurt)
1/4 cup vegetable oil (plus 2 tablespoons extra for cooking)
2 cloves garlic (minced)
4 cups plain flour plus extra for dusting -- (19 1/2 oz. or 560g)
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons butter, (melted)
2 cloves garlic, (minced)
1 teaspoon fresh chopped cilantro or parsley

Steps:

  • Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
  • Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
  • Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
  • Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
  • When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
  • Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
  • Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
  • Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
  • Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
  • Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.

Nutrition Facts : Calories 290 kcal, Carbohydrate 42 g, Protein 8 g, Fat 10 g, SaturatedFat 7 g, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CILANTRO AND GARLIC SOUP



Cilantro and Garlic Soup image

Categories     Bread     Garlic     Side     Poach     Cilantro     Simmer

Yield makes 4 servings

Number Of Ingredients 6

3 garlic cloves, peeled and crushed
2 cups chopped fresh cilantro leaves, plus more for garnish
Salt and black pepper to taste
1/4 cup extra virgin olive oil
4 thick slices French or Italian bread, toasted
4 eggs, preferably poached in beef or chicken stock (page 160), cooking liquid reserved

Steps:

  • Place the garlic, 2 cups cilantro, and 1 teaspoon salt in a food processor and process until well incorporated. With the machine running, slowly pour in the oil and process until a paste is formed; stop the machine to scrape down the sides of the bowl if necessary.
  • Place the toast in 4 soup bowls and top with the poached eggs. Bring 5 cups of the egg poaching liquid to a gentle simmer, whisk in the cilantro paste, and season with salt and pepper.
  • Ladle the soup into bowls, garnish with cilantro, and serve.

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