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I roasted green onions tonight like Anthony Bourdain did in Spain.

JB BANNISTER May 9, 2011 05:52 PM

and it was AWESOME! I cooked them over very hot coals until charred and let them steam in newspaper for a 1/2 hour. I dipped them in romaneso sauce that I improvised and thet were even better.What a great a great show. I can see doing this for 20-30 people. What fun!

  1. r
    reinadetostones May 9, 2011 06:19 PM

    Yum! So, straight on the grill over hot coals, then wrap in newspaper to steam? I'm SO doing this!

    1. Veggo May 9, 2011 06:28 PM

      A great mexican dish is a hot volcanic stone molcajete with roasted green onions in the bottom with their greens draping over the sides and the whole thing filled with barbecued shrimp with sauce. Delicious appetizer and purdy, too.

      1. chefj May 9, 2011 07:14 PM

        They are great with a squeeze of lime and salt. Cebollitas asado.
        I think i would find a substitute for the newspaper though.

        7 Replies
        1. re: chefj
          Gio May 10, 2011 09:06 AM

          I would substitute parchment paper for the newspaper...or plain (unprinted) Newsprint (a type of large drawing paper found in an art supply store.)

          1. re: Gio
            achtungpv May 10, 2011 09:08 AM

            craft paper is chemically treated. You'd want unbleached (brown) butcher paper.

            1. re: achtungpv
              JB BANNISTER May 11, 2011 06:36 AM

              You peel off the outer layer of skin as it is charred black.

              1. re: JB BANNISTER
                Gio May 11, 2011 06:57 AM

                Well... that Does make a difference....I bet the leeks were delicioso.

              2. re: achtungpv
                Gio May 11, 2011 07:04 AM

                Don't mean "craft" paper. Newprint is artists drawing paper and can be acid free. Butchers paper woud also work, of course. However, my preference is the parchment...even though the first layer of the leek is peeled off as JB mentions downthread.

                1. re: Gio
                  JB BANNISTER May 11, 2011 06:26 PM

                  I am sticking with the cheapest version.

                  1. re: JB BANNISTER
                    Veggo May 11, 2011 06:30 PM

                    After spending $12 large on your cow roast, I'll bet you are!

          2. Woodfireguy May 10, 2011 05:43 AM

            I think you and I dig the same stuff. I've done this before as well. Did you grow them from onions like they do there?

            1 Reply
            1. re: Woodfireguy
              JB BANNISTER May 10, 2011 08:58 AM

              I got them at a Hispanic grocery store.

            2. Allegra_K May 10, 2011 09:03 AM

              That is the only reason I am try to grow so many onions this spring! Coupled with the romesco sauce, it makes for one splendid evening. All I need is a perron for the wine, and I'll be set!

              2 Replies
              1. re: Allegra_K
                Woodfireguy May 10, 2011 09:22 AM

                It's really amazing how the grow like weeds. I plant them in the fall after I pull the garden. Ive done purple and yellow and both taste great.

                1. re: Allegra_K
                  JB BANNISTER May 11, 2011 06:35 AM

                  We had a perron and it makes it fun. Just make sure everyone is wearing black shirts.

                2. j
                  j8715 May 10, 2011 10:35 AM

                  Is this scallions or those knob onions (the little white ones with all the greens still attached)?

                  3 Replies
                  1. re: j8715
                    JB BANNISTER May 12, 2011 01:28 PM

                    Thats the ones.

                    1. re: JB BANNISTER
                      j8715 May 12, 2011 04:44 PM

                      which ones? the scallions or the knob onions?

                      also there is a wsj article online about your cow cookout by the way

                      1. re: j8715
                        JB BANNISTER May 12, 2011 06:15 PM

                        These were bigger than the scallions. The onions were about the size of a silver dollar. Maybe a little bigger. I really liked them as you had some substance to eat after peeling the outer layer off.

                        I posted the wsj link but the moderators pulled it and gave me another warning for self promotion.

                  2. alliegator May 10, 2011 11:38 AM

                    Wow, that's great!! I almost had to wipe the drool off myself after watching that episode. Nice to know it's fairy do-able.

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