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Recao Verde

post #1 of 8
Thread Starter 

Hello everyone!  Could anyone help me with how to prepare Recao Verde?  My husband is from Panama and talks about it often, but cant recall all its ingredients.  It is sold at markets there and is used in soups, stews, rubs and the like.  We know it contains:

 

Cilanto

Parsley

Onion

Garlic

 

And thats all we can figure out.  I am not sure if its cooked or not, but I dont think so.  We have tried to google it, but cant seem to come up with a recipe.  Also, my idea is to make this and give it out as gifts to family during Christmas.  I plan on storing it in Mason Jars.....would it hold, or would it go bad quickly?

post #2 of 8
Have not done this ion years but do remember it is considered a spice or herb blend and it is added to other sauces almost like our bouquet garni Basil,Cilantro,Parsley Thyme,chopped onion, tomato, green pepper and garlic all cooked in oil or butter.I don't remember ratios but think it was done by taste Weused it in some kind of chicken dish.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 8
Thread Starter 

Oh Bail would add a nice touch!  Thanks for the tip!

post #4 of 8

You need to find culantro.  Cilantro is optional, culantro is not.  Why?  Recao means culantro, and vice versa.  Culantro is not cilantro. 

 

Otherwise, my ingredient list is similar to Ed's.  I'm taking the liberty of calling this a receta instead of a recipe.  Impress your husband.

 

RECETA de RECAO VERDE

 

Ingredients:

Culantro

Cilantro (optional)

Parsley

Thyme

Sweet basil

Garlic

Onion

Tomatoes

Green bell pepper

Extra virgin olive oil

 

Technique:

There are no set proportions, use whatever feels appropriate.  The herbs should be fresh and not dry.

 

(In proportions which feel appropriate) Mince the culantro, cilantro (if using) parsley, thyme, basil, and garlic.  Dice equally appropriate amounts of onion, tomatoes and pepper. 

 

Either mix well together and use raw like a gremolata; or

 

Heat a pan to medium, add the oil, let it come to temp.  Add all of the  ingredients to the oil and cook until fragrant, as for a sofrito.  

 

You can set it aside and allow it to cool, or incorporate it into some other dish which calls for it.  Platanos verdes, for instance.

 

If you do set it aside, use however, whenever, as base or condiment.

 

Buena suerte,

BDL


Edited by boar_d_laze - 8/3/10 at 2:55pm
post #5 of 8
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 8
Thread Starter 

BEAUTIFUL!  Thank so so much!  I cant wait to try this!

post #7 of 8
Thread Starter 

And I was just about to ask what the difference is between Culantro and Cilantro!  Now I can really impress my husband.

 

Thanks for the link!  ; )

post #8 of 8

Didn't I say you'd get some answers?  Let us know how it goes.

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