This morning, Exec. Chef Donald Gonzalez from Forepaugh's gave us a taste of their popular Sunday Brunch menu. Forepaugh's Restaurant is located at 276 South Exchange St. in St. Paul. For more information or reservations, call 651-224-5606 or visit www.forepaughs.com.
Forepaugh's Sautéed Cilantro
NOTE: This is served as delicate salad garnish with Donald's Duck Breast Ingredients:
4C Fresh Cilantro -- chopped/packed tight/cleaned well/ use top half of the cilantro (note: do not use the coarse bottom stems)
4t Coriander seeds -- toasted and fine ground
2t Black pepper -- grind in a pepper mill medium to fine grind)
1/8C Lime juice -- fresh squeezed lime, (to taste)
1t Black Diamond Kosher salt -- to taste
3T Grape seed oil -- as needed
Method:
1. In a large sauté pan grind the peppercorn and heat until smoking point.
2. Then add the grape seed oil until just smoking.
3. Now add the chopped cilantro and ground coriander and toss in the pan to just coat with oil.
4. Add the lime juice and salt to taste toss for 5 seconds over high heat. NOTE: the cilantro should be just wilted!
5. Drain well on a paper towel.
6. Plate with slices of blackened duck breast. Use as salad garnish for grilled fowl of choice. (duck or chicken breast)
Chef's note: The cilantro should be just wilted and hot to touch, and will offer a forward lime flavor with secondary notes of spice and salt, which brings it all together. This delicate tossed side dish will serve 4 portions.