Posts Tagged ‘cilantro’

UrMom’s Banh Mi

Tuesday, August 2nd, 2011

This recipe is all about the carrots… The kind pulled fresh out of the ground, sweet and crunchy and carroty. I think I love garden carrots as much as I love garden tomatoes!

I’ve wanted to make a version of this sandwich all season long… It has been in the “Spring/Summer Want-to-Make” pile ever since I drooled over it week after week during a show about food trucks on the Food Network.

I knew there was something special about the flavors in this sandwich, and I correctly figured if it could be made in a food truck it could be made in my kitchen!

Sad to say, the banh mi truck did not win, (nor did the food truck from Austin…). The winning truck was from New York, and they made killer burgers, which now that I think about it actually seems kinda boring compared to a few bites of this sandwich!

Gather Up:
3 cups shredded garden carrots
1/3 cup sugar
1/3 cup white vinegar
Pinch kosher salt
1/3 cup shoyu soy sauce
1 tablespoon sugar
2 teaspoons garam masala, recipe follows
Freshly ground black pepper
3 cloves garlic, crushed
1.5 pounds thin pork loin chops
6 soft rolls
Mayonnaise
1 cucumber, thinly sliced
Fresh cilantro
Jalapeno peppers, thinly sliced circles
Fresh limes

About 2 hours before serving prepare the pickled carrots. Whisk the sugar, vinegar and salt until dissolved. Add the carrots, cover and refrigerate.

About 1 hour before serving, combine the soy sauce, sugar, garam masala, black pepper and garlic. Pour over the chops, seal and marinate in the refrigerator.

Heat a heavy pan over medium high heat and oil lightly. Take the pork chops out of the marinade and place in pan, being careful not to crowd the chops. No meat should be touching, so do this step in 2 batches.

Cook on each side about 2 minutes; each chop should be a caramel brown color. Remove to carving board and let rest for 5 minutes.

Slice the chops into thin strips. Lightly toast the buns.

To assemble sandwich, spread mayonnaise over bottom of bun. Pile a layer of pickled carrots, then a layer of cucumber slices, then some sprigs of cilantro. Add a generous amount of pork strips, thin slices of jalapeno and a big squeeze of lime juice over the whole thing!

Garam Masala (This is totally worth making and keeping on hand!)
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon ground fennel seed
1 tablespoon ground ginger
1 tablespoon ground cardamom
1 tablespoon ground nutmeg
1 teaspoon ground cloves

Mix well, using a spice grinder if some of your spices are still in seed form. Store in a tightly closed container and use at will!

Recipe inspired by Texas carrots and adapted from Banh Mi Wrap

Summer Veggie Tostada

Sunday, July 24th, 2011

Family road trips have always been our thing. (Or maybe, rather, my mom’s thing. But we all go along with it.) For as long as I can remember, we’ve taken one every summer. When we moved to Texas 16 years ago, we took a massive road trip through the southwest. We went to the Grand Canyon, Saguaro National Park, Carlsbad Caverns and the Petrified Forest. On the way home we spent the night in Santa Fe, New Mexico, and the city completely captured our hearts. Ever since then, some contingent of our family has gone every summer.

For the past several years, it’s been just my parents and one of the kids – the rest of us haven’t been able to go (summer school, work, etc.). But this year, the stars aligned and we set out as a family on the 12-hour drive from Austin. I’m not going to lie – the drive is LONG and BORING. West Texas doesn’t offer much eye candy, and the scenery across the New Mexico border isn’t all that different. But when you get closer to Santa Fe, things start to look more promising. There are mountains in the distance and little adobe houses dotting the landscape.

And, you can always feel the mood in the car shift when people realize that we’re within an hour of New Mexican cooking. On our first night, we drove straight to Harry’s Roadhouse, and 3 of the 5 of us ordered the Tostada. As I’m sure many of you do, my mom had carefully researched where to eat and what to order, and Harry’s Tostada did not disappoint. Completely worth it. The veggies were fresh, the tortilla crisp, the flavors savory. It was my favorite meal of the trip.

When we got home, I couldn’t kick the craving. I wanted more. Apparently, so did my mom. When tomatoes showed up in our farm basket, tostadas were first on the menu. And since then, we’ve had these almost every week. There’s a perfect mix of veggies, and the end result is a meal that tastes light and fresh from beginning to end. They’re a little piece of Santa Fe summer…just what we need in this ridiculous heat!

Gather Up:
2 cups fresh corn kernels from 3 ears sweet corn
1/2 cup diced red onion
2 cloves minced garlic
2 medium diced zucchini or summer squash
1 cup organic black beans, rinsed and drained
pinch dried oregano
flour tortillas, preferably homemade or bakery fresh
olive oil
1 pound peeled and chopped garden tomatoes
1/3 cup fresh chopped cilantro
2 tablespoons fresh lime juice
Sea salt
Freshly ground pepper
Grated soft white cheese (optional)
1 ripe sliced avocado

Slice corn off cob and saute in hot oil over medium high heat until cooked, 2-3 minutes. Season corn and remove.

Adding additional oil, saute the red onion until soft and beginning to brown, 3-5 minutes. Add garlic and stir until the fragrance is released, about 30 seconds.

Add zucchini and saute until just beginning to soften, 2-3 minutes. Season with salt and pepper.

Return corn to the pan, and add the beans and oregano. Stir and heat gently. Check for seasoning. Remove from heat.

Combine tomatoes, cilantro, lime juice and salt and pepper in a bowl. Set aside.

Lightly brush both sides of a tortilla with olive oil and slide it into a hot nonstick pan over medium heat. Gently press it with a spatula, and flip it over when the first side begins to turn golden and crispy. When the second side is done, remove to a rack and repeat with remaining tortillas.

To assemble tostada place several spoonfuls of the veggie and bean mixture on a tortilla. Top with a light sprinkle of white cheese if desired, add a generous spoonful of the tomato salsa and top with a few slices of avocado!

Adapted from a recipe by FarmHouseTable; Inspired by Harry’s Roadhouse, Santa Fe

Spicy Grilled Chicken Lettuce Wraps

Wednesday, February 2nd, 2011

We hardly ever sit down to a family dinner on Friday night. People tend to come and go at different times on the weekend, and they often want to eat and run, if you know what I mean…

But that doesn’t mean they don’t want something savory and delicious to eat while they are around, so I have learned to make dishes that can sit for awhile so folks can help themselves when they are ready.

Lest you judge me to be something of an overindulgent mother, let me assure you it is quite the opposite. Cooking and eating fresh food is a commitment worth making for yourself, and one that I hope my children will make for themselves when the time comes!

And the time is coming! Working Girl gets married this November! Her fiancé’s grandma is an awesome Texas lady who happens to enjoy making homemade treats as much as I do! She gifted Ellen with some of her wonderful pepper jelly over the holidays, and lucky for me it made its way into my pantry! (And into honey mustard gravy for pork chops and the soon-to-famous BBQ meatloaf from ScrambledHenFruit…)

Truth be told, I had to make these indoors on a grill pan… It’s just too darn cold to do it any other way… Luckily tender lettuces are showing up sporadically, and frozen corn makes the delicious topping possible even during a deep freeze!

Gather Up:
1 pound boneless chicken breasts
Olive oil
Kosher salt and freshly ground pepper
½ cup pepper jelly, or other hot jelly of your choosing
2 tablespoons soy sauce
1 teaspoon fresh lime juice
1 teaspoon grated fresh ginger
Boston or Bibb lettuce leaves, washed and separated

For the Salsa Topping:
3 cups sweet corn, thawed
1 tablespoon canola oil
Kosher salt and freshly ground pepper
1 heirloom tomato, seeded and diced
1 small red onion, diced
¼ cup cilantro leaves, chopped
Juice of 1 lime
Extra glaze for drizzling

Preheat oven to 375 degrees. Line a baking sheet with foil. Toss the sweet corn in a bowl with the canola oil and the salt and pepper. Spread evenly on the baking sheet and roast until barely browned, 20-25 minutes, stirring occasionally.

Meanwhile, combine the jelly, soy sauce, lime juice and ginger in a small saucepan. Slowly heat, allowing the flavors to blend.

Preheat a grill pan to medium high heat. Slice the chicken into several pieces of even size and thickness and brush generously with olive oil and season with salt and pepper.

Place the chicken on the grill pan and cook until golden and cooked through. Brush with the jelly glaze during the last few minutes of cooking.

Remove the chicken to a cutting board and allow to rest, brushing again with glaze.

Move the roasted corn to a bowl and add the tomatoes, red onion, cilantro and lime juice and toss well. Season with salt and pepper to taste.

Shred or dice the chicken, tossing with a little additional glaze if desired.

Place chicken in lettuce leaves, top with corn salsa. Drizzle glaze to taste.

Southwestern Black Bean and Corn Dip

Wednesday, January 19th, 2011

Some of my fondest childhood memories involve food… For me August in the Midwest meant sweet corn, the likes of which none outside those environs have ever seen! We ate it early and often, and when it was over, we put corn aside until the next year…

But occasionally I crave it… I’m pretty much a sucker for any recipe that calls for sweet corn, and when the mood strikes I will use whatever manner of corn I can get my hands on! (Even, GASP! frozen sweet corn!)

My favorite way to enjoy a big bowl of this dip is to scoop its saucy goodness up with big fat chips, but it works just as fine with pitas or tortillas, and is pretty awesome as a topping for grilled chicken and fish as well! Oh, and I’ve found that people watching football seem to love it!

Gather Up:
1/3 cup olive oil
¼ cup fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon celery salt
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly ground white pepper
2 cups canned organic black beans, rinsed and drained
2 cups sweet corn, fresh or frozen
1 cup green onions, chopped
3 cups fresh tomatoes, chopped and drained
½ cup cilantro, chopped

Combine the olive oil, lime juice and all the seasonings in a small bowl and mix well. Chill.

Combine the black beans, corn, green onions, tomatoes and cilantro in a bowl and mix gently.

Pour the chilled oil mixture into the bowl and toss to coat.

Cover and marinate in the refrigerator at least 8 hours, stirring occasionally.

From: Texas Ties

Cilantro Chimichurri, Two Ways

Monday, May 3rd, 2010

It’s springtime here in Texas, and we’re spending as much time outside as we can right now…in just a few weeks it will officially be summer, which means it will officially be too hot to do anything but run to and from the air conditioning. (Seriously.) Gorgeous spring evenings provide the perfect backdrop for outdoor grilling. And outdoor grilling calls for marinades and sauces of all varieties…enter Chimichurri…

Known for its plops of deliciousness on grilled meat, Chimichurri is a fresh green salsa blended with a little oil. When left a little thicker (meaning less oil…), it also doubles as an easy marinade for say, some chicken that might end up grilled inside a quesadilla! It comes together with hardly any effort, and it gives you a chance to pick up a big bunch of fresh leafiness at the store. Ur Mom approves!

Gather up:
2 large peeled garlic cloves
1 large jalapeno, stem, seeds and white membrane removed
About ½ large bunch fresh cilantro
3-4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
Pinch crushed red pepper

Put the garlic and the jalapeno in the food processor.

Pulse until minced.

Wash cilantro, dry on paper towels, and de-stem. Fun and it smells good!

Move cilantro to processor.

Add in 3 tablespoons olive oil, sherry vinegar, salt, oregano, pepper, red pepper.

Process until smooth. Stop and swoon over the awesome smell filling the room.

Way 1: At this point check the consistency. You may want more oil for a saucier result if you plan to serve the Chimichurri immediately over grilled food. If so, add another tablespoon of oil, process, and grill away!  

Way 2: If you want to marinate in the sauce in the refrigerator and grill later, remove big chunks of the sauce before cooking because they will light on fire! Grill over low heat on an outdoor grill or over medium heat on a nonstick indoor grill pan. A little extra oil will be handy to prevent sticking…

Whatever you choose to do, insanely flavored meat makes an insanely good entrée. But there are all kinds of ways to slurp this sauce up…over grilled veggies…smeared on toasty garlic bread…Enjoy! And U did it Urself!   

Recipe adapted from Leite’s Culinaria.

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Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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