Recao Verde

Discussion in 'Food & Cooking' started by eherrera, Aug 3, 2010.

  1. eherrera

    eherrera

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    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?
     
  2. chefedb

    chefedb

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    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 garniBasil,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.
     
  3. eherrera

    eherrera

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

    boar_d_laze

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    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
     
    Last edited: Aug 3, 2010
  5. petemccracken

    petemccracken

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  6. eherrera

    eherrera

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    BEAUTIFUL!  Thank so so much!  I cant wait to try this!
     
  7. eherrera

    eherrera

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    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!  ; )
     
  8. mezzaluna

    mezzaluna

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    Didn't I say you'd get some answers? /img/vbsmilies/smilies/wink.gif Let us know how it goes.
     
    Last edited: Aug 4, 2010