Big bag of green onions
- jeniyo Mar 12, 2009 11:47 AM
I went to my sister's. Her backyard is not covered in weeds, instead, her partner cultivated the entire yard in to a veggie garden studded with huge bunches of beautiful (thinner) green onions. She gave me a bag...
instead of scallion pancakes and scallions sauteed in stir fries, do you have a fun way to use these up? Scallion pesto/ sauce with chili?? i have ALOT.
Thanks in advance! and happy cooking...
I can attest that grilled scallions are a winner. They actually become sweet.
As for the pesto idea...consider making different condiments. One of my favorites is fresh ginger, scallions, Canola Oil and Kosher salt. It goes great on Asian Dumplings, chicken, beef, pork, sea foods and fish. I also make variations by including crushed red pepper flakes, cayenne pepper, chili pepper, jalapeno peppers, Italian long hot peppers, soy sauce and sesame oil. The combinations are endless. One caution if you opt for garlic...it can be overwhelming.
For the scallions and ginger, they should be finely minced....but you can pulse them in a food processor to you preferred consistency just as well. Unlike (janel0's version, this is not cooked or heated/
Koreans finely julienne scallions for accompaniments to BBQ. Julieened scallions also make a nice salad whithAsian style dressings. Houston's(The Chain) make a pretty good slaw with scallions too.
I just had a bag of green onions that I went through. I used them to make pork dumplings and then mussels (with garlic, ginger, green onions and chicken broth).
You can also finely chop green onions and ginger, saute with oil and add soya sauce, then spoon over baked/steamed/grilled fish.
Hope that helps.
We use them in salads, quick sauces, mixed in with home fries or hash brown, to accent Asian-inspired veggies of all kinds, salsa, guacamole.
HUM... i think i'll make a batch of the green onion paste and have it with some fish or stuff it in a chicken breast. I like 'em strong... *_*
I guess i can try make a sesame griddle cake with the bulk of the green onions inside... it's the stuff you get in muslim resturants. Do you guys know if this is yeast and baking powder combo or self rising flour or just plain old yeast?