Big bag of green onions
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.
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?
Lucky you. I discovered this recipe in Saveur years ago, and it hope you will like it:
2 cloves garlic,
6 bunches scallions sauteed in olive oil until soft and wilted,
deglaze with white wine, which is then reduced,
enriched with veal stock and
mounted with a half-stick of butter.
This is poured over a pound of spaghetti. I seem to recall copius amounts of parmesan cheese, too. I know I always add that. Perhaps someone else is a fan and will give us both the exact measurements. If you could find that back issue, it had a whole article on green onions/scallions.
My other favorite recipe would be green onion pancakes with plenty of sesame oil.
I made this a few weeks ago, very good.
A seafood dish with mussels and clams which I think was mentioned uses a lot
I love a good pesto
a good fresh chick pea and garlic puree with fresh shallots, some white wine and broth
over a good pasta is a great dish
Also a ginger scallion sauce with soy, scallions, oyster sauce, etc is great over grilled
seafood, shrimp scallops and fish. I don't have the recipe handy but can fine it
Scallions, leeks and potato soup topped with fresh grilled shrimp and pancetta
Whenever I have some fresh scallions..I make Prawn (Shrimp) fritters:
Chop up (Pea Size) 1/2 Kg raw shrimp
1/2 cup finely diced scallions
1 tsp minced garlic
1 tsp grated fresh ginger
1 egg white
1 TBL Asian Cooking Sherry
2-3 TBL flour
(Canola Oil) to fry
Just mix all ingreds well except oil...
Drop by the heaping tablespoon full into hot oil (Frying Pan)...flatten slightly.turn after 2 mins..cook another 2 mins...Drain well on paper towels..season with salt and serve if you like with a lemon garlic Aoli.. Wonderful !!
Prepare them like calcots! Char them on a grill set on high. Oil isn't necessary, since you want the outer layer really burnt. Then pull them off and wrap them in newspapers to steam for about 15 minutes.
Unwrap and dip in Romesco, bagna cauda (not authentic, but neither are thin onions) or olive oil with lots of salt.
These are always a fixture as the first course at my cookouts, and they're always a huge hit. Messy, but so great.