The mojo de cilantro sauce is very popular here in Canary Islands and is used almost daily to spoon over fish or potatoes.

Here's a recipe in English for you.

SharonCb

TEXAS TORTILLA SOUP (serves 6-8 )
One 3 lb chicken
10 cups water
2 onions, cut into halves
6 ribs celery, cut into halves
8 sprigs cilantro
4 chicken bouillon cubes
12 corn tortillas, torn
2 jalapenos, seeded & chopped
2 cloves garlic
Garnish: Fried corn tortilla strips, shredded Cheddar & Monterey Jack, chopped fresh cilantro. ~~

Rinse the chicken, combine the chicken, water, onions, celery, cilantro & bouillon cubes in a stockpot. Bring to a boil; reduce the heat. Simmer 1 hour or until the chicken is tender. Drain, reserving the stock & discarding the vegetables. Shred the chicken, discarding the skin & bones. Process 2 cups of the reserved stock, tortillas, jalapenos & garlic in a blender until pureed. Pour into the stockpot with the remaining stock. Stir in the chicken. Simmer over low heat 30 minutes or until slightly thickened, stirring occasionally. Ladle into soup bowls. Garnish each serving w/corn tortilla strips, Cheddar, Monterey Jack & cilantro.~~ Texas Ties

First, I am surprised that you grow your cilantro timed to harvest with your tomatoes and corn. Cilantro likes cool (not cold) weather to grow best. It has a tendency to "bolt" when heat comes on. And I know Chicago gets pretty warm and humid about tomato-corn time.

Second, here is one recipe I pass out to my students:

CRISP-SIDED SALMON WITH FRESH CILANTRO PESTO

Serves 4

Ingredients

4 6-oz pieces of fresh salmon fillet, with skin, no bones
3 Tbs vegetable oil
2 tsp coarse sea salt
Cilantro leaves
1 medium lemon, sliced for garnish

For the fresh cinlantro pesto:

1 large bunch fresh cilantro
2-3 cloves garlic, peeled
2 Tbs pine nuts
5 Tbs good olive oil
1 oz fresh-grated Parmesan cheese
Salt and pepper

Directions

Put the cilantro leaves in a food processor fitted with a steel blade, with the garlic, pine nuts, and 2 tablespoons olive oil. Add the grated cheese. With the blade of the food processor turning, slowly pour in the remaining olive oil in a thin, steady stream. Continue working the ingredients in the machine until the pesto thickens and emulsifies. Season to taste with salt and pepper.

Cut off any fatty or bony edges from the pieces of salmon and trim the pieces neatly. Rinse the pieces under cold running water and then transfer them to paper towels and pat dry. Transfer to a plate and brush the skin of each piece of salmon fillet with some vegetable oil.

Heat the remaining oil in the frying pan until it is hot. Add the salmon fillets to the pan, placing them skin-side down. Cook over medium heat until the skin is quite crispy and the sides are opaque, 10-15 minutes, depending on the thickness of the fillets. The top should be still slightly soft, showing that it is rare.

Transfer the salmon fillets to warmed individual plates, sprinkle them with sea salt, and spoon some coriander pesto beside each fillet. Decorate with twisted lemon slices and fresh cilantro leaves.

Joe

I use it on lots of things, i.e. meats, fish, eggs, vegetables, salads, etc. I love to take eggrolls and place them in a lettuce leaf with fresh mint and fresh cilantro and then roll them up. It is very refreshing.

Here is a recipe published in Texas Monthly. You can always substitute chicken for quail.

May 2004

Grilled Cilantro-Poblano Quail

DAVID BULL, DRISKILL GRILL, DRISKILL HOTEL, AUSTIN

1 jalape, roasted and with stem, skin, and seeds removed
1 poblano, roasted and with stem, skin, and seeds removed
1 pound (4 sticks) butter, cut into small cubes, softened
*1/2 bunch cilantro, leaves only (reserve a few whole sprigs for garnish)
juice of 3 limes
salt
8 semi-boneless quail
freshly ground black pepper

Preheat grill to 350 degrees. Purée first 5 ingredients in a food processor or blender until smooth. Add salt to taste and set aside. Sprinkle quail liberally with salt and pepper on all sides, then rub thoroughly with chile butter and allow to sit for 10 to 12 minutes. Cook quail until grill marks appear and birds are medium-rare, 2 to 3 minutes on each side. For medium, add another minute on the first side. Baste with chile butter while cooking. Allow to rest for 5 minutes before serving. Garnish plates with cilantro sprigs. Serves 8.

Copyright © 1973-2008 Texas Monthly, Inc. An Emmis Communications company. All rights reserved.

*I use the stems too since much of the flavor is in the stems.

While I use cilantro in Mexican dishes, I also use it in Asian dishes. Here's a couple that my family enjoys.

Becky

* Exported from MasterCook *

Asian Coleslaw

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons seasoned rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter (I used chunky)
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root (I use the
micoplane grater)
1 1/2 tablespoons minced garlic (I use a garlic press)
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers -- thinly sliced
2 carrots -- julienned
6 green onions -- chopped
1/2 cup chopped fresh cilantro
roasted peanuts -- optional

1 In a medium bowl, whisk together the rice vinegar, oil,
peanut butter, soy sauce, brown sugar, ginger, and garlic.
2 In a large bowl, mix the green cabbage, red cabbage,
napa cabbage, red bell peppers, carrots, green onions, and
cilantro. Toss with the peanut butter mixture just before serving.

Source:
"www.allrecipes.com"

- - - - - - - - - - - - - - - - - - -
NOTES : This is really good with chopped cooked chicken added. To make it really fast you can use bagged coleslaw mix. Don't mix it until right before you serve it - it wilts quickly. The dressing can be prepared a day or two ahead and kept in the fridge.

* Exported from MasterCook *

Thai Chicken Sate with Spicy Peanut Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless skinless chicken breast halves
2 tablespoons Orange juice
2 tablespoons low sodium soy sauce
1/4 teaspoon Sesame oil
1 large clove garlic -- minced
SPICY PEANUT SAUCE
2 tablespoons Finely chopped fresh cilantro
3 tablespoons Warm water
3 tablespoons Chunky peanut butter
1 teaspoon Brown sugar
1/2 teaspoon Crushed red pepper flakes
1/2 teaspoon low sodium soy sauce

Cut each chicken breast half into 8 cubes. Thread
4 cubes onto each of 8 skewers. Place in an
ungreased shallow dish or 13X9" baking dish.
Combine orange juice, soy sauce, oil and garlic;
mix well. Pour over chicken; let stand at room
temperature 15 minutes, turning once.

Combine sauce ingredients and set aside.

Line broiler pan with foil; broil chicken 4-6"
from heat 6-8 minutes or until chicken is no
longer pink, turning once. Serve immediately with
sauce.

If desired, longer skewers can be used. Alternate
chicken with cut up vegetables such as red or
green peppers and mushrooms. Marinate and broil as
directed above.

Source:
"http://www.hugs.org/Thai_Chicken_Sate_with_Spicy_Peanut_Sauce.shtml";

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

SWEET & SOUR CUCUMBER RELISH (TAENG KWA BRIO

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Cucumbers -- peeled, halved lengthwise and sliced thinly
1 small Red onion -- peeled, halved and sliced thinly
1/2 teaspoon Dried red chili flakes (or more, to taste)
4 tablespoons Granulated sugar
1/2 cup Water
5 tablespoons rice vinegar
1/2 teaspoon Salt
chopped cilantro -- to taste

Toss the cucumber, onion and chili flakes together in
a bowl. In a small saucepan, over low heat, dissolve
the sugar in the water. Remove from heat and stir in
the vinegar and salt. Pour this mixture over the
veggies. Stir and refrigerate until served.
- - - - - - - - - - - - - - - - - - -

Wow, some great recipes. Thank you everyone!

I may have to grow cukes this year to make becky's asian dish. It sounds so refreshing.

I found a recipe I'm going to try (link below). I may try it with canarybird's mojo sauce, that sounds good! (Doesn't look too appetizing, even tho I love cilantro so much!)

I do plant my cilantro late, the "long-standing" type. It is short lived, but that's ok since I get to use it with the tomatoes and corn. I love fresh corn off the cob, I use it raw in the black bean salad.

Here is a link that might be useful: Pinto Bean Cakes

My favorite taco has chopped onion and bite-size pieces of beef cooked over high heat in a cast iron skillet (onions are still crisp). Spoon into warm corn tortillas with a small handful of cilantro leaves.

I tried to grow cilantro and Italian parsley several years ago and gave up after they burned up in the hot summer temperature. Fortunately we have a huge Korean supermarket where I can buy large bunches of these herbs.
I love this creamy cilantro dressing. I also like to make a pineapple/red bell pepper salsa with cilantro. Ann

Creamy Cilantro Dressing

1 cup mayonnaise
1/3 cup whole milk
4 tsps finely minced cilantro
2 tsps fresh lime juice (I use 3 tsps)
1 tsp white wine vinegar (or champagne vinegar)
1 tsp granulated sugar
1 tsp finely minced garlic
1 tsp finely minced onion
½ tsp salt
1/8 tsp cayenne
1/8 tsp freshly ground black pepper
1/8 tsp ground cumin

Whisk all ingredients together. Cover and chill. Makes 1-1/4 cup dressing.

Source: adapted from a Topsecret recipe based on El Pollo Loco dressing

Pineapple/Red Bell Pepper Salsa

This is such a refreshing salsa and great with grilled pork chops or chicken (no measurements - I just sorta eyeball it as I go :)

Fresh pineapple cut into small cubes
Red bell pepper, finely diced
1/4 jalapeno, seeded, minced
Sprinkle of finely chopped cilantro

Mix together in bowl. Cover and refrigerate a few hours.

Here's lots of recipes! -I didnt' know there were so many

Here is a link that might be useful: Cilantro recipes

I just made this carne asada recipe from the America's Test Kitchen cooking show. It came out really great, as I guess most of their recipes do (only made one other, the cheesy garlic bread). I saw a cookbook or magazine of theirs, boy. They really test every recipe every which way, don't they? I just might have to subscribe to their site.

Anyway, here's (pretty much) their recipe:

1 1/2 lb flank steak, cut into four long strips

Herb Paste - Pulse all ingredients for 8-10 times in food processor:
1/2 cup cilantro
3 chpd scallions
3 cloves garlic
1/2 teasp cumin
1 chpd jalapeno (seeded, or not, however you like)

Then add 1/4 oil and process til paste forms.

Reserve about 1-2 Tablespoons paste and add 1 Tablespoon lime juice to it. Set aside.

Poke the flank steak on all four sides of each strip - they used a fork. (I use a heavy duty meat poker.) Salt the strips with 1 1/2 teasp salt. Massage the paste into each strip, cover with plastic wrap and refrigerate for at least 30 min.

Before cooking the steak, wipe off all of the paste. (I actually rinsed it off real quick.) Add 1/2 teasp each of black pepper and sugar (I massaged it all over the meat.)

Pan fry the strips, making sure to turn them four times to get each side browned and crispy. Let rest 5 min then slice across the grain. Toss the steak in the reserved paste.

We were amazed that the flank steak was so tender after only marinating 30 min. It had a great taste (I had to make a separate batch with no "green" stuff, I just used oil, salt, pepper and cumin. These were tender also.)

I also made their pickled red onion/jalapeno side. It was good on the tacos - heat 1 c red wine vinegar, 1/3 c sugar, 1/4 teasp salt and two sliced jalapenos. Just heat to melt the sugar, do not cook. Pour this over sliced red onion in a bowl. Cover lightly and let come to room temp (about 30 min).

And of course, I used lots of fresh cilantro on my taco!