DRUNKEN PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)
These beans are wonderful. If you're short on time, you can even use canned pinto beans. But try making from scratch, as it makes a HUGE difference! This is Rick Bayless' version of Frijoles Charros.
Provided by Jostlori
Categories Grains
Time 3h
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- BEANS:.
- Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.
- Add 5 cups water; remove any beans that float.
- Add the cubed pork (or extra chopped bacon) and bring to a boil.
- Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
- Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
- FLAVORINGS:.
- In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.
- Pour off all the drippings except 2 Tablespoons.
- Return pan to medium heat.
- Add the onions and chiles and fry until deep golden brown, about 10 minutes.
- Scrape the onion mixture into the beans; taste and season with salt.
- Continue simmering, stirring occasionally, for 20 minutes to blend the flavors.
- If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.
- You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
- Just before serving, stir in the tequila and cilantro.
- Serve in warm bowls topped with the crumbled bacon.
FIRE-ROASTED CAULIFLOWER WITH WHIPPED CHICKPEAS AND CILANTRO PISTOU
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.
- For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.
- Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)
- For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.
- For the dukkah spice: Preheat the oven to 350 degrees F.
- Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.
- Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.
AUTHENTIC PUERTO RICAN SOFRITO
Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.
Provided by MKCortes (Latin Goddess)
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 64
Number Of Ingredients 15
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
- Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
- Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
- Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g
BROILED SALMON WITH CILANTRO AND LIME
This is really delicious! I love the combination of the fresh cilantro, lime, and garlic. And to top it off, this recipe is lowfat!
Provided by Meryl
Categories Broil/Grill
Time 37m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place fish on plate.
- Combine cilantro, garlic, lime juice, oil and salt in a bowl.
- Set 2 tablespoons aside in a separate bowl.
- Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade).
- Cover and let it sit 10 minutes.
- Spray broiler rack with nonstick cooking spray.
- Place salmon on rack and brush with 1 tablespoon marinade.
- Broil 6" from heat about 3-4 minutes.
- Turn steaks over and brush with remaining tablespoon of marinade.
- Broil 3 more minutes or until cooked through.
- Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade.
- However, since thicker steaks will take longer to cook, the marinade can burn.
- To compensate for this, I add a little bit of marinade at a time.
- For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook.
- So I brush the salmon steaks with less marinade, around 1/2 tablespoon.
- I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications.
- Then I broil for another 2 1/2 minutes.
- I then turn the salmon over and add more marinade, still reserving a little.
- I broil another 2 1/2 minutes.
- I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.
- This may seem tiresome, but it's well worth it.
- The marinade is great and you definitely don't want it to burn!
DRUNKEN PINTO BEANS
Lots of flavor here. This is a classic Mexican dish, kicked up a notch. Adapted from Cooking With Two Hot Tamales cookbook! You may vary this by using mixed beans, reducing the hot peppers, etc.
Provided by Sharon123
Categories Beans
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
- Remove from heat.
- Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
- Saute the onions until lightly browned.
- Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
- Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
- Move the hot beans to a nice ceramic dish and serve. Enjoy!
Nutrition Facts : Calories 315.7, Fat 9.8, SaturatedFat 1.4, Sodium 610.8, Carbohydrate 41.8, Fiber 10, Sugar 3.5, Protein 13.1
DRUNKEN BEANS
Provided by Reed Hearon
Categories Beer Bean Side Bake Bacon Jalapeño Oregano Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- In a 6-to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. Add beans, water, jalapeño, and beer and bring to a boil. Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.)
- Stir in 2 teaspoons salt and bake beans 10 minutes more. Check seasoning, adding remaining 1/2 teaspoon salt if necessary. (Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered.)
BACON-CILANTRO FRIED RICE
Make and share this Bacon-Cilantro Fried Rice recipe from Food.com.
Provided by loveleesmile
Categories Chinese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk eggs together until well-combined.
- In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season.
- Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate.
- In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant.
- Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs.
- Check for flavor and season if necessary.
- Toss in the cilantro and scallions greens and serve.
Nutrition Facts : Calories 625.8, Fat 26.1, SaturatedFat 8.5, Cholesterol 242.3, Sodium 717.2, Carbohydrate 75.3, Fiber 3.6, Sugar 0.7, Protein 19.2
FRENCH CHICKEN THIGHS IN CILANTRO SAUCE
This is Jacques Pepin's recipe. The resulting chicken is moist, soft, and flavorful. Use a large non-stick frying pan. If cilantro is too strong for your taste, substitute with parsley or sage. If we dont have cilantro, we prefer finely chopped sage or parsley for this recipe. In Europe, cilantro is coriander.
Provided by Polar Bear
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil on large nonstick frying pan.
- Add thighs in one layer and saute them over medium to high heat for 4 minutes on each side, until nicely browned.
- Remove the chicken to a platter.
- Add the onions to the drippings in the skillet.
- Saute for 1 minute.
- Stir in the garlic, wine, and cilantro stems and saute for 10 seconds longer.
- Return chicken to frying pan, add salt and pepper, and bring surrounding liquid to a boil.
- Cover the pan, reduce heat, and bring to a slow boil for 15 minutes.
- Stir in cilantro leaves.
- Serve 2 chicken thighs per person.
AVOCADO CREMA
Delicious avocado crema. Nothing but simple, fresh flavors that combine into a bright and refreshing dipping sauce or spread that you will want to put on everything.
Provided by Chef Rock
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Combine lime juice, cilantro, garlic, avocado, crema, olive oil, salt, and pepper, in that order, in a blender. Blend until mixture is smooth.
Nutrition Facts : Calories 105 calories, Carbohydrate 2.5 g, Cholesterol 26.7 mg, Fat 10.9 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 5.2 g, Sodium 168.5 mg, Sugar 0.8 g
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