Oh my gosh…

I made the most delicious appetizer over the weekend that took me right back to my Southern roots: Shrimp and Sweet Onion Pickle.

A little spicy and very pickle-y, this little condiment adds a tangy punch to everything. I ladled the chilled Shrimp and Sweet Onion Pickle into half-pint Mason jars and passed around little forks. Some of us ate it right out of the jar (including me), while a few rolled it into a tortilla (you can also spoon it on top of crackers).

I used Vidalia onions, but Walla Walla onions or any other sweet onion is a good option. If all you’ve got is white or yellow onions, you’ll definitely be adding a sharp, astringent bite to the pickle.

I’m sure you rolled your eyes when you saw the Mason jars in the image… because that trend is so last year five years ago. But hey, you’ve got to admit the little containers are a great way to serve some things and still make a fun addition to the table!

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Cilantro. I’m predicting that in the next few days you’ll probably eat a dish prepared with this flavorful citrusy herb.

Why? Well, Cinco de Mayo is just a few days away, and cilantro has become the go-to herb for most of the Mexican food we eat this country. I won’t bother telling you that REAL Mexican food isn’t buried under a pile of this chopped green stuff because that might spoil your Drinko de Mayo fun.

That sounded a little ugly, didn’t it? Sorry. Let’s move on…

Cilantro, which comes from the coriander seed, was first grown in Greece… so it garnished gyros long before it topped those food truck tacos. Because it’s considered both an herb and a spice (since the leaves and seeds are used), cilantro/coriander is popular around the world. Think about that. You’ll find it in Indian food, Chinese food, Thai food and Central and South American food. Wow.

But cilantro is definitely an acquired taste. My daughter, Sistie, says it tastes grassy and green. I’ve heard others say it tastes like soap. I know a food scientist who thinks some people are born with a gene that makes them not like it. Maybe that’s why cilantro is not particularly popular in Europe and in the Mediterranean (but the coriander seed is used).

Cilantro is also known for its medicinal powers. I was once given a cilantro tea (when I was in the jungles of Nicaragua) to soothe a stomach ailment. It has been called the “anti-diabetic” herb (because it supposedly helps the secretion of insulin). Long ago in China, it’s was thought of as an aphrodisiac, (like in that West and South Asian collection of stories, “The Thousand and One Nights,” remember?).

Cilantro is mostly used as a garnish because it loses its flavor if it’s cooked for a long time. If you try to puree cilantro, its vibrant color and flavor quickly fade… unless it’s blended with oil (like in Chimichurri).

The best way to store cilantro is to cut off the lower stems, wash it really well, roll it in a damp paper towel and refrigerate it in a plastic bag. You can also snip off the bottom stems, make a bouquet, immerse it in a glass filled with a little water and cover it with a plastic bag.

Before you’re ready to chop cilantro, make sure it’s thoroughly dry or it will clump together. Gather the leaf ends together in a bunch and, using a sharp knife, thinly slice across the cilantro in one direction. Don’t randomly chop or you’ll bruise the tender leaves and they’ll turn black!

Oh, one other thing. Don’t buy dried cilantro. It’s worthless. That stuff really does taste like grass!

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