I saw this the other day at a local restaurant. Thankfully it was just lobster on a cheeseburger, but not with truffles.
Whenever I see truffles (or worse, truffle oil) added to some random food item, I assume the cook was trying to “elevate” that item in the laziest and most jaded way possible.
Anchos + chipotles, preferably in adobo.
Also… if you have any fresh lime handy, a wee bit of juice or grated zest just before serving.
I just love lime and chiles.
I have been accused of going a little heavy-handed on fresh chopped cilantro so now I just concentrate it mostly in my own bowl. Family, pfff! … there’s no pleasing some people. 
There’s a hack for that:
I have a family member who doesn’t like the taste (but no, it doesn’t taste like soap to her), so I put the cilantro in a little dish with a serving spoon as if it were any other condiment. Problem solved! Especially because I prefer it as fresh as possible, not cooked in something for too long.
I make a lot of big dinner salads for my household, and have found that tossing in a heavy handful of freshly chopped cilantro gives it a great fresh flavor. Well, in the opinion of myself and my housemates. We could probably eat a cilantro salad, frankly.
The whole cilantro tastes like soap thing seems like power of suggestion to me. In the early 2000s cilantro was everywhere. Then, someone said it tasted like soap. Then, everyone said it tasted like soap, either because the soapiness was something they couldn’t untaste or because they wanted people to think they had an evolved palate. Maybe cilantro tastes a little like soap, but you don’t exactly realize it unless it’s brought to your attention. Maybe everyone just got sick of cilantro everywhere in everything. Either way, the tide turned fast.
Yeah that’s me alright.
I have a cilantro-pecan “pesto” recipe that I love. It uses an entire bunch (stems and leaves) of cilantro. And a good quality rustico cold-pressed olive oil. I could die in a vat of that stuff. And of course, cilantro is such a reliable chelator of heavy metals out of the human body.
This recipe is close, and it’s from my electric co-op, about which I have a long and tawdry tale to tell, someday, somewhere:
1 cup packed cilantro leaves
1/2 cup pecans
3 cloves garlic
1 tablespoon balsamic vinegar
1/2 cup olive oil
1/2 teaspoon salt
1 tablespoon black pepper
4 tablespoons shredded Parmesan cheese
Add all ingredients, except cheese, in blender. Blend well. Stir in cheese. Serve over pasta.
Servings: 4. Serving size: 1/4 cup. Per serving: 365 calories, 3.6 g protein, 37 g fat, 4.8 g carbohydrates, 1.9 g dietary fiber, 370 mg sodium, 1.3 g sugars, 4 mg cholesterol
I’d gently roast the pecans a bit before blading them in the food processor or pestle.
I’d probably skip the balsamico in favor of a good squeeze of citrus (lemon, lime) if one were do put the acidic note in there at all.
I’d definitely leave out the dang pepper in the above recipe. Sheesh. Such a departure from the flavor notes in the Genovese and why why why I ask…
There’s a gene.
I blame genetics.
I love the idea of a coriander pesto, but I have a nut allergy (which weirdly extends to pine nuts). So instead of pesto I make the Provençal version - pistou - which is the same, minus the nuts.
It’s best (and most famous) use is soupe au pistou, which is an otherwise slightly bland mixed Mediterranean vegetable soup, which you serve with a spoon of pistou in the bowl. As the heat hits the pistou the smell coming up from the bowl is absolutely amazing.
Now I need to go and find a coriander equivalent of pistou…
Also the UK, and if you mean ground beef beans and spices, from my limited experience (Spain, central America and the Philippines) all over the Spanish speaking world, too
Does this mean falsely identified as Australian?
For a nut-free thickener to tighten up pesto, I have used chickpea flour (besan if you look for it at an Indian grocer’s). Bob’s Red Mill in the U.S. has this:
Good luck.
In our case, I do not mean the ground beef part, but the concept of chili includes a lot of variation.
Thanks!
Real chili doesn’t have beans, and the meat doesn’t necessarily have to be ground.
sounds like @DonatellaNobody may either be from texas or acclimated to the culture. chili without beans is not just iconic of texas, it is culinarily mandatory. in texas a “chili” with beans can be considered, at best, as some form of bean stew.
No tomatoes, either! It’s basically just meat and chili paste (thickened with masa and such). So basically the exact opposite of the spicy tomato-and-bean chili we get up north. Both are valid but vastly different!
Of course, Ohioans know that the one true chili is Cincinnati style.
(I kid. Even Skyline aficionados will admit that it’s more of a Mediterranean spaghetti sauce that somehow got called ‘chili’ somewhere along the way)
there’s more flexibility on the use of tomatoes than there is on the use of beans. if you’ll look up the thread at my recipe you’ll see i use two cans of tomatoes along with around a pint of beer and a box of beef stock in my chili.
i’ve had cincinnati style chili. to me, it tasted like chili interpreted by a greek galley cook.
