Why You Should Cook with Coriander

Coriander is a flavor powerhouse. Its versatility and subtle flavor profile make it an excellent addition to both sweet and savory recipes. If you aren’t using it frequently, it is time to change up your recipes to include this powerful spice with a host of amazing health benefits.

https://www.snakeriverfarms.com/american-kobe-beef/steaks/filet-mignon/american-kobe-filet-mignon.html

Coriander and cilantro actually come from the same plant, the Coriandrum sativum plant, a member of the parsley family. The leafy greens are cilantro, while the plump, creamy brown seeds (the plant’s dried fruit) are coriander. Although they come from the same plant, the flavor comparison couldn’t be more different. Cilantro is a bold way to add fresh flavor, whereas coriander provides a slight flavor enhancement that blends perfectly with a variety of other flavors, lending complexity to rubs and marinades. Coriander adds a subtle complexity to tenderloin steak and enhances the natural flavors of the meat.

The History of Coriander

Native to the Mediterranean and the Middle East, Coriander has been a sought-after spice for millennia. Seeds have been discovered in ruins dating back to 5000 B.C. The original confetti, the Romans would throw sweetened balls of coriander during festivals and celebrations; the balls would break apart beautifully, spraying seeds upon the crowds.

Health Benefits

Not only does the flavor of coriander enhance a variety of recipes, but it also carries a slew of health benefits. It’s rich in nutrients that are good for your body and are known to aid in digestion, help skin issues, and be beneficial for blood pressure and cholesterol levels.
Coriander is rich in dietary fiber and minerals like copper, calcium, iron, potassium, zinc, and magnesium. It also possesses ample amounts of vitamin C and intense anti-inflammatory properties.

Flavor Profile

Coriander offers a multifaceted flavor profile that allows it to subtlety add to both sweet and savory recipes. Whole coriander is known for its floral and citrus notes and tends to be lighter and sweeter. Whereas grinding the coriander seeds brings out the nuttier, more savory flavors of the seed. Due to its versatility, it’s the perfect addition to intricate seasoning blends.

Marries Well With

The flavor of coriander goes extremely well with garlic, lemongrass, parsley, basil, ginger, cinnamon, and paprika. However, coriander has such a mild flavor that it could find its way into many different flavor profiles and shine. Consider using coriander on your next tenderloin steak.

Recipe Suggestion: Tex-Mex Cowboy Rub

Ingredients:
  • 2 high-quality, delicious steaks
  • 1 Tbsp olive oil
  • 4 tsp dark brown sugar
  • 1 ½ tsp ground coriander
  • 1 ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 ½ tsp kosher salt
  • ½ tsp cayenne pepper
Directions:

Rub room temperature steaks with olive oil. Combine sugar and spices thoroughly in a small bowl. Rub steaks with this mixture. Cook steaks to your desired temperature and enjoy.
For the full recipe and cooking instructions, click the link above or visit www.snakeriverfarm.com/recipe

About Snake River Farms

Snake River Farms is a family-owned beef business committed to total quality, sustainability, and the well-being of their animals. Founded in 1968, Snake River Farms has spent 50 years creating a company that is involved in every step of beef production, from start to finish. Their experience ensures that your meat is the best quality and the most delicious, be it their tenderloin steak or dry-aged beef.

Impress your palate at Snakeriverfarms.com

Comments

Post a Comment

Popular posts from this blog

Steak Marbling 101: Why It Matters and What to Look for When Choosing a Steak

Image
It doesn’t matter if you’re in the supermarket, at your local butcher, or ordering online—when it comes to choosing the perfect cut of dry-aged beef or any other cut of beef, you want to pay attention to the marbling. Marbling is a physical factor that significantly affects not only the appearance of the steak but the flavor and tenderness of the meat as well. Let's look at a few reasons it matters to pay attention to the marbling of a steak, along with some tips to help you choose the best cut for your preferences. What Is Marbling? When you look at a piece of tenderloin steak , you'll probably notice white lines are running through the meat. These white specks and streaks through the meat are known as marbling because of the similar aesthetic it has to the black and gray streaks found in a slab of marble. The marbling in a steak is essentially intramuscular fat, meaning it’s fat that is found inside the muscle rather than on the outside like a fat cap o
Read more

Why Pre-Seasoning Your Steaks Is a Key to Amazing Flavor

Image
More than any other feature of a menu, the steak can make or break a restaurant’s, and thereby a chef’s, reputation. A lot can be forgiven from a kitchen that delivers an unforgettable rib eye. While stellar sides, service, and setting can be rendered virtually meaningless among the haute cuisine set if the steak is subpar. As important and ubiquitous as steak is as a fine-dining staple, and as crucial as mastery of the season and sear on a good cut of dry-aged beef is for a chef, you’d think the fundamentals of cooking a steak would have been pretty much settled. To some degree they are. For instance, over-seasoning (more than just salt and pepper to a lot of chefs) is virtually universally regarded as a sin on a cut of dry-aged beef, while cooking a steak past (even to) medium can be considered blasphemy. However, there is a surprisingly basic point of contention that still splits chefs into two passionately opposed camps. Should a steak be seasoned immediately
Read more

Why You Should Include Capers When Cooking Your Next Steak

Image
Capers have been (appropriately) described as “flavor bombs.” They’re salty and briny, savory and umami, packed with a distinctive flavor, and entirely delicious. At least, their fans would insist they are delicious. Capers tend to inspire very little indifference; people love them or hate them. However, even if you’rea firmly entrenched occupant of the “hate them” camp, don’t dismiss capers just yet. While the inclusion of full capers in bagels and lox or pasta may prove to be a bit much for some people, the subtler addition of capers to a recipe can add a unique zing to a recipe it would be a shame to miss out on. An example of just such a scenario in which a touch of caperlivens up a steak recipe—specifically bone-in New York strip and filet mignon (also referred to as tenderloin steak )—is included here. But first, we’ll dive into the origin story of capers. As a group, human beings have always been pretty fond of eating things and having those things taste
Read more