Cilantro Oilguam Food

GRILLED CAULIFLOWER WITH CILANTRO PESTO

Grilled Cauliflower with Cilantro Pesto image

Provided by Valerie Bertinelli

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cilantro Pesto, recipe follows
Cotija cheese and cilantro leaves, for serving
1/2 cup extra-virgin olive oil
1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
2 cups packed cilantro leaves
1 cup roasted and unsalted cashews
1/2 cup crumbled Cotija cheese

Steps:

Preheat an outdoor grill to medium-high.
Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

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

Ingredients

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

CILANTRO OIL

Cilantro Oil image

Provided by Food Network

Yield about 3/4 cup

Number Of Ingredients 2

Ingredients

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.

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

Ingredients

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.

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