Posts Tagged ‘Cilantro’

Welcome back for another edition of Tasty Tuesday. This is the day that I devote to sharing an easy to prepare recipe that is chock full of flavor. Today is no exception. The secret ingredient to this recipe is fresh cilantro. Are you ready to head into the kitchen? Let’s go!

8 large fresh scallops
1 TBS lemon pepper
1 1/2 TBS butter
3 cloves of garlic, finely chopped
1/4 cup dry white wine
handful of fresh cilantro

Let’s start with the scallops. Looking at them you will notice that on one side there is lighter colored piece that runs from top to bottom. This is this is a ligament. You need to remove this. It actually peels off fairly easily. If you leave this on, that area of the scallop will be very tough to chew. The actual scallop that you eat is called the abductor muscle.

Now let’s get the rest of the ingredients ready. Add the butter to you fry pan. Chop up the garlic, measure out the wine and the lemon pepper. Wash the cilantro very well. They grow this in a sandy soil, and you need to get that off the cilantro before using it in any dish.

Now turn the heat up on your skillet to medium heat and let’s get that butter melted.

Melt the butter

Melt the butter

When it has melted, add the garlic.

Add the garlic

Add the garlic

As the aroma of the garlic rises, take a deep breath in and enjoy that amazing fragrance. Let this cook for about 2 minutes. Then add in the wine.

Add in the wine and reduce

Add in the wine and reduce

Bring the heat up to medium high and reduce until the fluid to half. Turn the heat back to medium and then add the scallops.

Add the scallops

Add the scallops

Let this cook without disturbing them for about 4 minutes. Watch the scallops as they cook. You will notice that from the bottom the color of the scallops changes from a fluid white to a bright white. When that color hits the middle of the scallops, turn them.

Ready to turn

Ready to turn

Turn the scallops

Turn the scallops

Now turn off the heat and cover the pan. Let this sit for 5 minutes. While they sit, get out your plate and cover the middle with the chopped cilantro. After the scallops have sat for the 5 minutes, they are ready to serve. Center them over the cilantro, and spoon some of the pan juices over the scallops.

Serve them up on a bed of cilantro

Serve them up on a bed of cilantro

Serve some french bread with this dish and use the bread to dip into the sauce. You can serve this as an appetizer or as a main dish. The flavors of this dish are amazing, and your guests will think that you worked hard making this dish.

I hope that you enjoyed being in the kitchen with me today, and that you try this easy and flavorful dish. Stay tuned for another exciting recipe coming up next week. Be well… ^..^

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If you saw the tease, or not, tonight’s fare are Kabobs with a twist! What could be better than a bit of tequila, cilantro and beef, to name a few? Start the night before to get the meat marinating. While the ingredients might seem a bit potent, the combination becomes a subtle dance on your tongue as you savor the mild flavors. Cooking time is about 35 minutes.

2 big limes, juiced
1/4 cup of pineapple juice
2 TBS Cointreau
2 TBS Herradura Tequila
1 bunch of cilantro, chopped
1 bunch of Italian parsley, chopped
1 large jalapeno, seeded and chopped
1 good glug of extra virgin olive oil
Salt and pepper to your liking
1 1/4#’s petite tender steaks
Tomatoes, cut into chunks
Onions, cut into chunks
Garlic, skins removed

Marinade ingredients

Using the first nine ingredients, place all in a blender and puree until smooth.

Marinade ingredients liquified

Then take the petite tenders and cut them into cubes.

Steak cut into cubes

Place the marinade into a ziplock bag and add the beef. Give it a good shake so that the marinade grabs all sides of the meat.

Steak is marinating!

Let this sit in the refrigerator, and turn it frequently during the day.

One hour before you are ready to start cooking, remove the meat from the refrigerator to warm up. It is at this point I get the tomatoes, onions and garlic ready. After the hour, place the meat, tomatoes, onion and garlic on the skewers.

Kabobs are ready for the rotisserie

Tonight I am using my Showtime Rotisserie to cook these babies as it is too cold to BBQ. Cooking time on a rotisserie is about 35 minutes. If you choose to grill them, turn them frequently.

Kabobs midway in cooking and boy does it smell good!

If you do BBQ, and you use wooden skewers, remember to soak the skewers for a good half hour so that they do not burn on the grill.

Well, the timer just went off, and dinner is served!

Kabobs are done and dinner is served!

Hope that you enjoy this recipe as much as my husband and I did!

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Here are my ingredients!

Marinade ingredients

Petite Steak

Guess what I will be cooking up tonight?

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Turn up the salsa music while you prepare this fabulous salsa! This is easy to make, sassy and spicy!


5 fresh tomatoes

2 jalapeno peppers
1 pasilla pepper
1 bunch of cilantro, wash well and chop
1 medium onion, chopped
3 limes, juiced
5 cloves of garlic, finely chopped
1 tsp cumin
1 tsp oregano
Salt and pepper to taste

Start with fresh tomatoes.

Start with home grown tomatoes

Slice the tomatoes and then cut into cubes. Place in a glass mixing bowl.

Tomatoes cubed and in a glass bowl

Cut the peppers from top to bottom and remove the seeds. I usually wear gloves when I do this as the oils from the peppers will burn if you touch your eyes, nose or mouth. Add to the tomatoes and stir to blend.

Tomatoes and the chopped peppers

Add the remaining ingredients. Let this sit in the refrigerator for a day or two before using. Stir this up occasionally. It will then look like this:

Salsa after sitting for a couple of days...

I use my salsa in other foods, like guacamole, burritos, quesadillas, soup, and I also use it with just plain tortilla chips. Enjoy!

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