Ming says: One of the best ways to keep a big dose of flavor on hand is to infuse oil with your favorite herb or spice. Here I've infused oil with cilantro, an herb that really qualifies as truly East West—it's just as important to Latin American cooking as it is to Southeast Asian cooking. I cross borders with it all the time.

Makes 2 cups

• 3 bunches cilantro, washed, spun dry and leaves picked
• 1/2 cup packed spinach leaves
• 1 tablespoon sugar
• 2 cups grapeseed oil
• Kosher salt to taste

Prepare an ice bath with a strainer. Bring 4 quarts of water to a boil, then salt the water until it tastes like sea water. Add the cilantro and spinach and blanch for 2 minutes until soft but still very green. Immediately, transfer to an ice bath and chill. Squeeze out all excess water and transfer to a blender. Add sugar and blend on high speed, adding the oil in a steady stream. Purée should be green and smooth. Season with kosher salt and freshly ground black pepper and check for flavor. Store Cilantro Oil in an airtight jar.

>>Use this Master Recipe in Pepper-Crusted Tuna, Avocado and Cucumber by guest Chef David Myers.

>>This recipe appears in Episode #317.

>> For additional recipes and more, visit www.ming.com