Cilantro Oil Guam Recipes

CILANTRO 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.

STEAMED CHICKEN WITH CILANTRO OIL

Steps:

• Purée the ginger in a food processor. Place the purée in a piece of cheesecloth and, over a bowl, twist it to extract as much juice as possible -- you should get 2 teaspoons. Discard the pulp. Stir lime zest into the juice.
• Gently peel back the skin on the pieces of chicken and rub the ginger-lime mixture over the meat. Replace the skin and pat it into place. Tie the wings to the breasts with kitchen twine. Let the chicken marinate at room temperature for 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the cilantro and cook for 30 seconds, then transfer to a bowl of ice water. Drain and pat dry. Put the leaves in a food processor, add 1/4 cup of the olive oil and pulse to a paste. With the processor running, add the remaining 3/4 cup oil. Season to taste with salt.
• Bring 4 cups of water to a boil in the bottom of a steamer. Place the chicken in the top of the steamer basket, cover and steam until the chicken is nearly done, about 20 minutes. Transfer the chicken to a rack to dry.
• Heat the grapeseed oil in a large skillet over medium heat until it is hot but not smoking. Brown the chicken on one side, then season it with salt and pepper, turn and brown it on the other side, seasoning it again.
• To serve, place the chicken in the center of four serving plates (preferably white). Surround each serving with 1 1/2 tablespoons of the cilantro oil. (Reserve extra oil for another use.)

CILANTRO OIL(GUAM)

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!