Tag Archives: cilantro recipes

Turkey Leftover Recipe-Turkey Pad Thai

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Wondering what to do with all the leftover turkey? Try this easy recipe using your turkey to make a delicious pad thai. It’s a light and refreshing dish, especially after the over indulging on Thanksgiving. Give it try. If you don’t have left over turkey save the recipe for when you have leftover chicken or for a fast weeknight dinner use a store bought roasted chicken.

From by the bay wishing you delicious leftover food memories!

Maryann

Turkey Pad Thai

Serves 6

Ingredients for Sauce

  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 5 tablespoons sugar
  • 1/4 teaspoon red chili flakes

Ingredients Pad Thai

  • 4 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon shallots, chopped
  • 1 cup shredded turkey meat
  • 2 eggs, lightly beaten
  • 1 package pad Thai brown rice noodles, cooked according to directions
  • 5 ounces bean sprouts
  • 1 cup chopped napa cabbage

Ingredients to garnish

  • 1/4 cup cilantro leaves, chopped
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup scallions, sliced thinly
  • 1 lime cup into wedges

Directions

In a small bowl place all the ingredients for the sauce, whisk well and set aside. Heat 2 tablespoons of oil in a large saute pan. Add garlic, shallots and turkey. Heat for 1 to 2 minutes until the garlic and shallots are softened. Set aside. Heat remaining oil, then add the eggs and scramble, reduce heat and add sauce, cabbage and noodles. Mix well. Add back the turkey mixture along with bean sprouts and mix well again. Turn pad Thai on to a platter , top with garnish and serve immediately.

Julia’s Crabcakes with Cilantro Mayonnaise

blog best ever


Each summer our family would visit my mother’s sister Julia and her family at the Jersey shore. It was a big treat for all of us. We would spend our time running around outdoors and then come in to a wonderful meal. What better summer seaside meal then crabcakes. My aunt served them with tartar sauce and lemon.  So when my mom finally got around to getting the recipe, she named the crabcake as Julia’s Crabcakes (best ever made). This is no exageration. I didn’t  touch my aun’t recipe for the crabcakes. How can you improve on the best ever made?  I did add some cilantro mayonnaise and placed on a bed of sauté red peppers with fresh corn,  Yum!

From by the bay wishing you the best ever made food memories!
Maryann

blog crabcakes

 

 

 Julia’s Crabcakes with Cilantro Mayonnaise

Serves 4

1 lb lump crabmeat, pick for cartilage

2 eggs beaten

2 tablespoons finely chopped onion

1 tablespoon finely chopped red bell pepper

1 tablespoon prepared mustard

¼ teaspoon Worchester sauce

½ cup bread crumbs

3 tablespoons mayonnaise

Juice of ½ a lime

½ teaspoon black pepper

6 tablespoons unsalted butter

Cilantro leaves to garnish

Directions

It’s very important that the lump crabmeat is very well picked over for any cartilage. Add to a bowl. In a small sauté pan use 1 tablespoon of butter and sauté the onion and pepper until very soft. Add to the crabmeat. Add the remaining ingredients except butter into the bowl. Form 8 crabcakes patties. Place on a tray and cover with plastic wrap. Keep in the fridge for an hour. Using a large skillet, melt butter and sauté  cakes until golden brown. Place on a bed of the red pepper and sweet corn sauté, add a little cilantro mayonnaise to the top of each cake and a few cilantro leaves. Serve remaining cilantro mayonnaise to the side.

Cilantro Mayonnaise

2 tablespoons olive oil

1 clove garlic minced

2 tablespoons water

6 oz cilantro leaves

1 cup store bought mayonnaise

Juice of 2 limes

Zest of 1 lime

5 drops Tabasco

Directions

In a food processor combine olive oil, garlic and water. Add cilantro and puree. Add mayonnaise, Tabasco lime juice and zest and blend again. Remove and place in glass jar cover and refrigerate until ready to serve with crabcakes.

Cilantro and Pistachio Couscous

Looking for that quick reliable side dish? Stop looking and make couscous the dish. I always have some sitting on my pantry shelf. It’s easy and delicious side dish that can be make in advance and served at room temperature . It’s perfect for summer menus. Below is a basic recipe I use, but it’s easy to get creative. For example,  pistachios can be replaced with walnuts, pine nuts or pecans. The cilantro can be replaced with other leafy green fresh herbs such as mint or basil. You can add dried fruits or even fresh corn or berries. I suggest adding to your pantry today and  to your menu this week .

From by the bay wishing you delicious couscous memories!
Maryann

Cilantro and Pistachio Couscous

Serves 6

1 ½ cups couscous

1 ½ cups boiling water

½ cup pistachios, chopped

½ cup fresh cilantro, chopped

1 tablespoons fine sea salt

½ teaspoon ground cumin

½ teaspoon ground coriander

6 tablespoons olive oil

3 tablespoons fresh lemon juice

Olive oil and cilantro leaves to garnish

Directions

In a large bowl place couscous, cover with boiling water and then cover the bowl with plastic wrap. Let bowl sit for 10 minutes. Remove wrap and using a fork lift the couscous to make fluffy. Add the remaining ingredients and mix well. This can be served immediately or at room temperature. Just before serving add a drizzle of olive oil.

Grilled Spicy Shrimp with Harissa Mayonnaise

Growing up if you asked me my favorite food , there was only one answer: Shrimp –  lots of it fried. i considered myself a fried shrimp connoisseur in those days. Although, i have really expanded my food horizons, shrimp is still one of my favorite foods and I am always looking for new ways to prepare them. I first tried Harissa, a spicy paste, on a buying trip to Paris and I have enjoyed experimenting with it as an ingredient ever since. You can find Harissa as a paste in either a tube or can from food specialty stores. It is from North Africa and it is made primarily of chili peppers and garlic along with cumin and coriander. It’s a great quick way to add heat to a dish. My favorite use is in this shrimp dish. The Harissa mayonnaise is also a great complement to potato fries, with grilled meats or to use on sandwiches.

From by the bay wishing you spicy food memories!

Maryann

 foodgawker harissa shrimp

Grilled Spicy Shrimp with Harissa Mayonnaise
Serves 4
1 lb Raw large shrimp, cleaned with tails
4 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoons Harissa Paste

2 tablespoons fresh cilantro, chopped

Directions

Place all ingredients into a sealed plastic bag and marinate for at least 2 hours. Soak wooden skewers in water for one hour. Heat outdoor grill or grill pan, skewer shrimp and grill shrimp approximately 3-4 minutes per side until pink. Serve with Harissa mayonnaise.

Harissa Mayonnaise

1 cup mayonnaise

1 tablespoon Harissa Paste

1 tablespoon Ketchup

1 tablespoon lemon juice

Directions

Place all ingredients in a bow, and mix well. Serve with grilled shrimp

Creamy Cilantro Avocado Soup

blog avocado soup

Creamy Cilantro Avocado Soup

Serves 6

4 Avocados

4 tablespoons scallions, chopped

4 tablespoons fresh cilantro, chopped

1 tablespoon jalapeno, seeded and chopped

4 cups chicken broth

½ cup heavy cream

4 tablespoons fresh lime juice

1 tablespoon fine sea salt

2 tablespoons olive oil

Cilantro to garnish

Directions

Halve avocado, remove pit and scoop out the flesh into a food processor using a spoon. Pulse until the avocado is chopped. Next add the scallions, cilantro, jalapeno, lime zest , lime juice and salt . Pulse again. Slowly, add the chicken broth, heavy cream and olive oil pulsing to combine. Remove from processor and place in bowl. Refrigerate the soup for at least two hours. Serve in glasses, drizzle with olive oil and garnish with cilantro leaves.

Lemon Cilantro Coleslaw

blog coleslaw lemon

Lemon Cilantro Coleslaw

Serves 6-8

 

1 head cabbage finely shredded

1 carrot finely shredded
1/4 cup lemon juice

1/4 cup white vinegar

1/4 cup olive oil

1/4 cup fine sugar

1 teaspoon fine sea salt

1/2 cup fresh cilantro and Italian parsley , finely chopped

2 large scallions finely chopped


Directions

In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.

Roasted Poblano Cream Macaroni and Cheese

One of my “by the bay” family traditions is the birthday dinner night. I like to come up with a food theme and decor that suits the birthday “girl” or “boy” and run with it!  My dining room has been everything from a German beer hall to the top of the Eiffel Tower. For my sister Diane’s birthday last year, I decided to create a Mexican Cantina. Most of the menu was authentic Mexican dishes, but one of Diane’s favorite dishes is Macaroni and Cheese. I went online to see how people have tackled this dish in the past but I was put off by the taco inspiration for most of the recipes.  I was about to figure out another dish when I remembered having roasted poblano crema in a Mexican restaurant. I proceeded to create a roasted poblano cream by considering the bechamel sauce as the crema and infusing it with roasted poblano peppers as the base for the macaroni and cheese. The results were great and the cantina and party were a big success ending with an impromptu musical serenade, it doesn’t get better than that!


From by the bay wishing you tasty mac and cheese food memories!

Maryann


blog mac and cheese pepper


Roasted Poblano Cream Macaroni and Cheese
Serves 8


1 pound penne

2 poblano peppers

5 cups whole milk

6 tablespoons unsalted butter

½ cup flour

1 tablespoon fine sea salt

½ teaspoon grated nutmeg

½ teaspoon ground black pepper

½ cup scallions, finely chopped 

5 cups grated cheddar cheese

2 cups grated Monterey Jack cheese

½ cup grated parmesan cheese for topping

Cilantro leaves to garnish


Directions


Fill a large sauce pan with water and bring to a boil to be used to cook pasta. Preheat broiler , place whole poblano peppers on baking sheet about 4 inches below a hot broiler . Roast turning several times the pepper until they are softened and start to blacken in spots, approximately 12 minutes. Remove from oven and cool for 5 minutes in a covered bowl. Take a towel and wipe off the skin from the peppers. Remove the stem and seeds. Place peppers into food processor along with the milk and puree. Place milk and pepper mixture into a medium sauce pan and heat until it is about to boil. While the milk is heating, in another sauce pan , heat the butter until melted. Add the flour and mix until smooth. Cook the mixture for about  2-3 minutes until it becomes a golden color. Slowly add the hot milk to the flour mixture whisking continuously. Bring to a boil and then cook for another 10 minutes continuing to whisk until the sauce begins to thicken. When the sauce is ready it should stick to the back of a wooden spoon. Remove from heat and whisk in the salt and nutmeg. Add the grated cheddar and Monterey Jack cheeses to the sauce and stir until the cheese has melted. Place cheese sauce aside. Add penne  to the boiling water  and cook al dente according to package directions and strain through colander. Rinse with cool water. Add the cooked penne to the cheese sauce along with the scallions and mix well. Turn the pasta into a 3 quart casserole dish. Sprinkle with parmesan cheese and bake in a preheated 350F oven for 45 minutes until the sauce starts  to bubble. Remove from oven and cool on a wire rack for 5 minutes and serve. Garnish with cilantro leaves.

Great American side dishes

Article first published as Great American Side Dishes on Technorati

OK, why side dishes?  When I’m planning  the menu for an all american  barbecue that menu will include one of these classic side dishes:  macaroni salad , potato salad or coleslaw. I think it’s essential to have favorite versions of each at the ready to prepare. They need to be delicious, yet simple. My first 4th of July on the Bay was such a meal. Coleslaw was not a problem, I fortuantely had my grandmother’s coleslaw recipe, which I have enhanced along the way with additional herbs and lemon juice. I developed a great potato salad recipe one day, really by accident when I had leftover roasted baby yukon potatoes. I have been serving it ever since with raves from all my family and friends. For me, macaroni salad was the side that I didn’t have my go to recipe.  I spent hours looking for the perfect macaroni salad recipe. It sounds silly but so many had too many extra ingredients : ham, relish , eggs etc.   So many versions but none really appealed to me, so I needed to come up with my own. This recipe is light on the mayonnaise and refreshing with the lemon juice, celery and dill. Hope you will make these your great american side dishes too!

From by the bay wishing you great american food memories! Maryann blog coleslaw lemon

Lemon Cilantro Coleslaw

Serves 6-8

1 head cabbage finely shredded

1 carrot finely shredded 1/4 cup lemon juice

1/4 cup white vinegar

1/4 cup olive oil

1/4 cup fine sugar

1 teaspoon fine sea salt

1/2 cup fresh cilantro and Italian parsley , finely chopped

2 large scallions finely chopped

Directions

In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.

Variation:

Summer Dill Coleslaw

1 head cabbage finely shredded

1 carrot finely shredded

½ cup white vinegar

1/4 cup vegetable oil

¼ cup sugar

1 teaspoon dry mustard

1 teaspoon fine sea salt

¼ cup fresh dill, chopped

Directions

In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.

Hint: Use a mandolin when shredding your cabbage, the thinner the cabbage is the better the coleslaw will taste.

blog potato salad

Roasted  Potato Salad with Mixed Herbs

Serves 4

2  pounds baby Yukon Gold Potatoes

2 tablespoons olive oil

2 teaspoons fine sea salt

1/2 teaspoon ground black pepper

1/2 cup mayonnaise

1/2 sour cream

1/2 chop mixed chopped fresh herbs (parsley, basil, mint, cilantro)

3 scallions chopped

2 tablespoons lemon juice

Additional salt and pepper to taste

Directions

Preheat oven to 400F. Toss potatoes in bowl with salt , pepper and olive oil. Arrange potatoes into single layer in an ovenproof baking dish. Roast approximately 1 hour, until golden brown on outside and tender when pierced by a knife. Cool completely. Sliced potatoes ½ inch thick and place into bowl. Add mayonnaise, sour cream, herbs, scallions, lemon juice and salt and pepper to taste. Mix well. Serve immediately or cover and refrigerator until ready to serve.

Variation: Roasted Dill Potato Salad

The mixed chop herbs should be parsley and dill about half of each. Remove from the above recipe mayonnaise, sour cream and lemon juice. In it’s place make a dressing with ½ cup olive oil, 3 tablespoons apple cider vinegar and 1 tablespoon grainy mustard. Whisk together and pour over the potatoes and herbs. Garnish with crumbled bacon from three cooked slices.

blog mac salad
Dill Macaroni Salad

Serves 6

1 pound cooked elbow macaroni

3/4 cup sour cream

1 cup mayonnaise

4 tablespoons heavy cream

1 tablespoon white vinegar

2 tablespoons lemon juice

1 teaspoon lemon zest

3 celery ribs, chopped finely

1/2 onion ,chopped finely

3 tablespoons dill, chopped

2 tablespoon fine sugar

1 tablespoon fine sea salt

1 teaspoon hot paprika

1/2 teaspoon freshly ground black pepper

Optional: 3-4 tablespoons water

Directions

In a large bowl add all ingredients. Combine well. Serve immediately or cover and refrigerate until ready for use. Before serving from the refrigerator  add 3-4 tablespoons of water to add a little moisture. Garnish with additional paprika and dill leaves.

Guacamole Days

It’s been a long winter here in the northeast which has moved into a pretty cold spring, but never the less summer is heading our way. Each year I select a weekend in May, usually two weeks before memorial day, which is designated the kickoff of the summer season, regardless of temperature. The deck furniture and accessories are out, the pool is just open and it’s time to dine out of doors. As I invite my guests the first question after accepting the invitation is : what are you making ? The second question is : are you making guacamole? I don’t know what it is about summer and guacamole but it’s the perfect starter for sitting on the deck watching the boats go by and sipping a lovely cocktail.
From by the bay wishing you great food memories!
Maryann
blog guacamole1

 

Here are a few quick tips for making the perfect guacamole:
1. Make it Ripe! Always use ripe avocados, I prefer  Haas. When selecting your avocado it is important that they are ripe, so that you can mash them easily. When you select your avocado test it for ripeness by squeezing the bulbous end of the avocado to make sure it yields to the touch. When you cut the avocado, do so length wise. The pit will be on one side, Take the point of the knife and place into the pit carefully. The pit should pull out of a ripe avocado easily. Once you discard the pit, scoop out the flesh with with a spoon into a bowl.
2. Make it Green! As soon as you put the avocado into the bowl, squeeze lime juice onto the avocado flesh, it will prevent the avocado from turning brown.
3. Make it Chunky! I prefer guacamole with some texture so when mashing your avocado along with your ingredients don’t over do it. I like to use a fork for mashing.
4. Make it Last Minute! Make you’re guacamole close to when you are planning to serve. I am a big fan of making things in advance so that I can enjoy my guests but in this case you’ll forfeit the freshness and great color by preparing before guests arrive. Many times to make it quick and efficient , I have a bowl of all the ingredients prepared in advance except the avocado. When it’s time to eat , I just cut the avocado, scoop into the bowl, mix and serve.
A word about the ingredients:
I have a quick rule of thumb , 1 avocado per every 2 people and 1 lime per avocado
I start with a basic recipe. This recipe is cool and refreshing and works well for children and adults who don’t like the heat of the jalapeno pepper. I use this recipe also as a base to create different variations. My basic recipe is for 6 and makes about 3 cups :
3 Haas avocados, ripe
3 tablespoons lime juice
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1 teaspoon sea salt
In a medium bowl add the lime juice and sea salt , let the salt dissolve. Cut and remove flesh from avocado and place into bowl with lime juice /salt along with scallions and mash with fork. Add ingredients listed below depending on the version you are making and mix well. Keep refrigerated until ready to serve.
Make it Classic:
To the base recipe add 1 teaspoon jalapeno pepper, chopped.
Make it Red:
To the base recipe add 1 teaspoon jalapeno pepper, chopped and 1/4 cup chopped sun dried tomato
Make it Greek:
Make the base recipe but replace the cilantro with chopped mint and add 1/4 cup crumbled feta cheese.
Make it Blue:
Make the base recipe but instead of cilantro add 1/4 cup sour cream and 1/4 cup crumbled blue cheese.
Hope you enjoy your guacamole days!

The ABC’s – Sweet Potato and Lentil Soup

This aromatic, velvety, orange colored soup is a perfectly satisfying lunch or dinner along with your favorite salad or it could be a great starter to a special meal. Either way, you’ll want to try this flavorful soup made with sweet potatoes, carrots and red lentils. Not only is this soup delicious it’s packed with vitamins such as A, B and C. How good is that?From by the bay, wishing you aromatic food memories!
Maryann
blog sweet potato lentil soup
Sweet Potato and Lentil Soup
Serves 6
Ingredients
4 cups low sodium vegetable stock
3/4 cup red lentils
2 leeks, cleaned and sliced in rings
4 cups sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 cloves garlic, peeled and smashed
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup cilantro, chopped, plus extra for garnish
1 lime
optional: creme fraiche
Directions
In a stock pot add all ingredients except cilantro and lime. Bring to a boil , reduce heat to simmer and cover. Simmer until the potatoes and lentils are cooked about 20 to 30 minutes.
Let cool, then puree in a food processor with the juice of the lime and 1/2 cup chopped cilantro. Adjust salt and pepper to taste.  Reheat to serve . Add a teaspoon of creme fraiche and a few cilantro leaves as garnish and serve.
*Note : I suggest vegetable stock , but you can also use chicken stock.