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Holiday Roast: Orange, Cilantro, and Cumin Pork Loin

Susannah Chen — Tue, 21 Dec 2010 16:00:14 PST

Holiday feasts with the family call for large, important roasts - that's something I learned long ago from the late cookbook author Sheila Lukins. Make it something succulent and impressively large, like a beef Wellington or a rack of lamb, which can be shared and passed around the table.

If you're not an expert at roasts, don't dish out valuable dollars on a piece of beef tenderloin that you'll risk overcooking. Instead, stick to a more basic (and affordable) cut like pork loin. This Latin-inflected citrus, cumin, and cilantro recipe serves up to eight and will leave guests reaching for seconds - but it won't set you back more than $25. For the recipe, read more.

Learn to Love: Cilantro

Michele Bell — Tue, 12 Oct 2010 14:35:14 PDT

Chinese parsley, the crop of coriander, or plain old cilantro - no matter what you call it, the small, green leafed plant is not only delicious, but also chock-full of nutritional value. While some see it as a simple garnish, I look for nearly every chance to incorporate the tasty herb into my meals. After reading up on these benefits, you may, too.

It appears that once a month, the ladies should eat a healthy dose of cilantro as it may ease monthly hormonal mood swings and may reduce menstrual cramping.
It has bacteria-killing agents! While I wouldn't trust it to rid my kitchen of salmonella, I wouldn't hesitate to use it on my cutting board.
Cilantro is said to have anti-inflammatory powers that can help arthritis sufferers.

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Fast & Easy Dinner: Tofu Kebabs With Cilantro Sauce

YumSugar — Thu, 15 Jul 2010 05:50:52 PDT

When I think of grilling, my first thought is always red meat, which I've flame-broiled a lot of lately. But the barbie isn't just limited to grilled meats and vegetables; it's also an outstanding way to enhance the flavor of soy products such as tofu.

The key to a making a dish such as this one successful starts with using the right ingredients. Select the firmest tofu you can find; soft or silken varieties will slip through the grates. That, and don't skimp on the sauce: glaze the skewers generously, and more flavor will make its way to your plate. Serve it with lightly skillet-fried brown rice for a complete and healthy meal. For the recipe, read on.

Do You Take the Time to Stem Herbs?

partysugar — Thu, 29 Apr 2010 06:50:44 PDT

Whenever I watch Giada de Laurentiis, Rachael Ray, or Ina Garten on the Food Network, I'm always a little surprised at their use of herb stems. None of them take the time to remove the leaves from the stem and simply chop the whole thing. For some reason, I don't like to include stems and always take the time to pick the leaves off of softer herbs like basil, sage, parsley, and cilantro. I'm wondering, is this a weird habit that I alone practice? How do you feel about herb stems?

Fast & Easy Dinner: Scallop and Snap Pea Stir-Fry

partysugar — Tue, 27 Apr 2010 10:30:52 PDT

This weekend, the weather in San Francisco was glorious, and I couldn't help but realize that Summer is just around the corner! The arrival of bikini season will be here before we know it, and there's no time like the present to start eating healthful and light meals in smaller portions. This scallop and snap pea stir-fry is an ideal figure-friendly dinner. Thanks to fresh lime juice, grated ginger, garlic-chili sauce, and tons of cilantro, it's super flavorful and therefore, totally filling. For a complete meal, serve this seasonal dish with a side of sautéed mushrooms. If scallops aren't your thing, consider using shrimp, tofu, or chunks of chicken instead. Get the uncomplicated recipe when you

Scallop and Snap Pea Stir-Fry
From Everyday Food

Ingredients

1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves

Directions

In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

Serves 4.

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Yummy Links: From Sandra Lee to Guy Fieri

partysugar — Fri, 16 Apr 2010 06:50:57 PDT

Why Sandra Lee is not evil. - Huffington Post Food
Have you experienced the Indian tapa known as thalis? - Good Bite
Learn how to sous-vide a chicken breast. - Serious Eats
Prepare a menu with recipes from Top Chef Masters. - Chow
What's the best burger in the Bay Area?- Eater SF
The science behind cilantro hatred. - The Epi-Log
The joy of cooking alone. - The Atlantic
Guy Fieri's guide to entourage management. - Ozersky TV

Noodle Over Stir-Fried Shrimp and Cilantro

YumSugar — Mon, 15 Mar 2010 16:15:28 PDT

I'm always looking for easy dinners that are tasty and fresh. Stir-fries are the perfect candidate for such a meal and this weekend, I pulled out the wok to make a simple shrimp and rice noodle dish. The shrimp required the most prep since I had to devein them. However, once all of the ingredients are prepped in individual bowls, the cook time is really fast. In under 15 minutes, I had an exceptionally delicious dinner. The mild sauce combines soy sauce, fish sauce, brown sugar, and lime juice - creating a perfectly light Spring dinner. Skip takeout tonight and keep reading for the recipe.

Chow Down on Pork 'n' Mango Skewers

YumSugar — Mon, 17 Aug 2009 16:15:20 PDT

Skewers are quintessential Summer food. They cook quickly on the barbecue, keep the house cool, and bring everyone outside to enjoy the wonderfully warm weather! This recipe for ancho-chile-marinated pork skewered with mangoes is a perfect combination of spicy and sweet. The cilantro sprinkled on top adds freshness and flavor to the already complex dish. To keep the entire dinner finger- and outdoor-friendly, I simply served it with barbecued corn. If you can't find mangoes, other fruits such as pineapples, peaches, or nectarines would be great substitutes. To get started on these succulent and tropical-inspired skewers keep reading.

Sunday BBQ: Sirloin Salad With Cilantro

YumSugar — Sun, 16 Aug 2009 06:00:37 PDT

Lately I've enjoyed vegetables as the focus of my meal in dishes such as Caprese and corn and cotija salad. But I spotted sirloin steak on sale at the supermarket, so this weekend, it's going to be all about the beef.

Since my steak and pineapple salad was so well-received, I'm lighting up the coals for another salad tonight. Warm, sizzling sirloin sliced against the grain, served with smoky onion wedges and a cilantro-jalapeño vinaigrette. What's not to like? Get jazzed for dinner tonight

Make Your Own Salsa

partysugar — Fri, 07 Aug 2009 13:00:41 PDT

For the first 23 years of my life, I thought salsa was something purchased at the grocery store or enjoyed at a Mexican restaurant. Then one day, I realized I could make it at home using fresh ingredients and everything changed.

The entire experience of eating salsa (with tortilla chips, of course) was enhanced. The juicy sweetness of tomatoes, the spicy heat of jalapeños, the subtle smokiness of chili powder, the crunchy bite of raw onion - it was like tasting salsa for the first time.

Don't be intimidated if you've never made salsa before, it's wildly easy and domestically rewarding. While having a food processor allows you to make salsa in mere minutes, it can also be done the old-fashioned way by finely chopping the ingredients. To check out my favorite salsa recipe

Tomato Salsa
Original Recipe

Ingredients

4 large ripe tomatoes
juice of one lime
2 garlic cloves, peeled
1 jalapeño, seeded (optional) roughly chopped
1/2 small white onion, roughly chopped
1/4 cup cilantro
1 teaspoon cumin
1 teaspoon chili powder
salt and freshly ground black pepper

Directions

Fill a large pot with water. Bring to a boil. Fill a bowl with ice and water. Place next to the stove.
With a small knife, slice an X into the bottom of each tomato, being careful not to cut all the way through. Drop each tomato into the boiling water and boil until the skin starts to peel off, about 45 seconds to a minute. Remove immediately and place in the ice water bath.
When the tomatoes are cool enough to handle, peel off the skins and discard. Slice the tomatoes into large wedges.
Squeeze the lime juice into a food processor. Add the garlic, jalapeño, onion, cilantro, spices, and tomatoes.
Process until the vegetables are finely chopped and the mixture is chunky. Taste and adjust seasonings to your liking. If you prefer more heat, add another jalapeño or more chili powder. Enjoy with tortilla chips or however you desire!

Makes about 2 cups.

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