Cilantro | Chef Emil's

Posts Tagged ‘Cilantro’

Sindhi Chicken Curry

Posted: September 12, 2012 in Adam's Reserve, Cookwell & Company, Entree, Global Palate, Gluten Free, Recipes
Tags: Adam's Reserve, Boerne, Chef Emil, Chicken, Cilantro, Cooking Connection, Cookwell & Company, Cookwell and Company, cup olive oil, Curry, curry sauce, diced tomatoes, Dinner, Easy, food, Garam Masala, Global Palate, greek yogurt, jasmine rice, Lime, lime wedges, olive oil, Onion, Ottavio, pan fry, recipe, recipes, Sindhi

1 jar Global Palate Indian Sindhi Curry Sauce
2 pounds Chicken, cut into bite sized pieces
1 Onion, diced
1 small container Greek Yogurt
1 – 15 ounce can Diced Tomatoes
1/2 bunch Fresh Cilantro, chopped
Adams Reserve Garam Masala Spice
Lime Wedges for Garnish

Heat 1/2 cup Olive Oil in heavy pan over medium high heat, season Chicken with Garam Masala and saute for 5 minutes

Add Onion and saute for 3 more minutes

Add Tomatoes, Yogurt, Cilantro and Sindhi Curry Sauce, bring to a boil

Reduce heat and simmer for 20 minutes.

Serve with Jasmine Rice and garnish with Lime Wedges

Holy Posole Chicken Mole

Posted: July 24, 2012 in Entree, Recipes
Tags: Boerne, Chef Emil, Chicken, chopped cilantro, Cilantro, Cooking Connection, Dinner, Dutch oven, Easy, food, Holy Posole, Mexican, Mole, mole paste, New Mexico, olive oil, Ottavio, Posole, recipe, recipes, Sharon Ely, White Rice

1 jar Sharon Ely’s Holy Posole
1 jar That Green Sauce
4 tablespoons Mole paste
2 pounds Chicken
Ottavio Olive Oil
Cilantro for Garnish

Saute Chicken in Olive Oil until just done. Heat Posole, Green Sauce and Mole in a large pot or Dutch Oven over medium high heat, add Chicken and simmer for 10 minutes

Serve over white rice, garnished with chopped cilantro.

Shrimp and Scallop Posole

Posted: July 20, 2012 in Entree, Recipes
Tags: Avocado, avocado slices, Bay Scallops, Boerne, Central Marke, Central Market, Chef Emil, chopped cilantro, Cilantro, Cooking Connection, Dinner, Dutch oven, Easy, food, Holy Posole, Lime, medium heat, olive oil, Organics, Ottavio, ounce container, Posole, recipe, recipes, Sharon Ely, Shrimp, That Green Sauce, vegetable broth, vegetarian

1 jar Holy Posole
1 jar That Green Sauce
1/2 – 1 container Central Market Organics Vegetable Broth
1/2 pound or more Fresh Shrimp, peeled and deveined
1/2 pound or more Fresh Bay Scallops
Ottavio Olive Oil
Cilantro, Avocado and Lime for Garnish

Peel and de-vein Shrimp, removing tail, if desired. Heat 4 tablespoons Olive Oil in a Dutch oven or large pot over medium heat, add Shrimp and Scallops and saute for 4 minutes.

Add Holy Posole and That Green Sauce, stir to incorporate

Add Vegetable Broth and bring to a simmer. Simmer for 10 minutes.

Serve in large bowls, garnishing with Lime Wedges, Avocado Slices and Chopped Cilantro.

If you desire a less spicy Posole, leave out the “That Green Sauce”

Honey Lime Cilantro Soup

Posted: May 7, 2012 in Cookwell & Company, Recipes, Side Dish
Tags: amp company, Boerne, Central Market, Chef Emil, Cilantro, container vegetable, Cooking Connection, Cookwell & Company, Cookwell and Company, Cream Cheese, Dinner, Easy, food, Honey, Honey Lime, Lime, medium onion, recipe, recipes, Soup, That Green Sauce, Vegetable Stock, vegetarian, Vinaigrette

1 jar Cookwell & Company Honey Lime Vinaigrette
1 jar That Green Sauce
2 – 8 ounce blocks Cream Cheese
1 medium Onion chopped
1 container Central Market Organics Vegetable Broth
4 bunches Cilantro, large stems removed

Place Cilantro and 1/2 container Vegetable Broth in blender and blen until smooth, pour contents into large pot. Place Onion, remainder of Vegetable Broth and Honey Lime Vinaigrette in blender, add Cream Cheese one brick at a time and blend until smooth, add That Green Sauce and blend to incorporate.
Add to pot and cook over medium high heat for 15 to 20 minutes.

Savannah Style Watermelon Glazed Chicken

Posted: May 1, 2012 in Adam's Reserve, Cookwell & Company, Entree, Recipes
Tags: Adam's Reserve, amp company, Boerne, button mushrooms, Chef Emil, Chicken, Cilantro, cooking with wine, Cookwell & Company, Cookwell and Company, cup wine, Dinner, Easy, EVOO, food, jasmine rice, Mushrooms, olive oil, Ottavio, recipe, recipes, Savannah, Southwest Ancho, Watermelon, Watermelon Vinaigrette, Wine

2 pounds Chicken – Cut of Your Choice
2 Tablespoons Adam’s Reserve Southwest Ancho Rub
2 Tablespoons EVOO
1 cup Wine
8 ounces sliced Button Mushrooms
1 bottle Cookwell & Company Watermelon Vinaigrette
1/4 cup chopped Cilantro

Heat Olive Oil in heavy skillet or Dutch oven over medium high heat. Season and Sear chicken for 5 minutes or until browned.
Add wine to pan and deglaze, add mushrooms and cook until chicken is almost done.
Add Watermelon vinaigrette and simmer until sauce thickens and coats chicken.

Garnish with chopped Cilantro.
Serve with Steamed Jasmine Rice and Oven Baked Truffle Asparagus

Beijing Tofu and Pasta Salad

Posted: April 30, 2012 in Cookwell & Company, Entree, Recipes, Side Dish
Tags: Beijing, Boerne, Carrot, Chef Emil, Cilantro, cook pasta, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, olive oil, Ottavio, ounce container, Pasta, pasta al dente, recipe, recipes, Red Pepper, red pepper flakes, salad shrimp, Shrimp, texas, Toasted Sesame Seeds, Tofu, vegetarian

1 – 16 ounce container Hard Tofu cut into 1/2 inch cubes
1 heaping teaspoon Toasted Sesame Seeds
1 jar Cookwell & Company Asian Ginger Vinaigrette
1 -16 ounce bag Pasta – We like Penne
1 bunch Green Onions
1 bag Carrot Matchstix

Cook pasta al dente according to package directions, meanwhile cube Tofu and place in bowl adding Asian Ginger Vinaigrette and Sesame Seeds, toss to coat and let marinate.

Slice Green Onions into 1/2 inch pieces.
Rinse pasta under cold water to cool down.
Mix pasta, carrot and onion together, add Tofu mixture and toss to incorporate.

May substitute salad shrimp for Tofu, Garnish with Minced Cilantro and Red Pepper Flakes.

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