Too many scallions!!
- Thread starter QSis
- Start date
Lefty
Yank
A quick google got me this idea;
Spring Onion Soup
Disclaimer, I have not tried this.
Spring Onion Soup
- 2 small bunches green onions
- 3 tablespoons butter
- 2 tablespoons flour
- 3 chicken bouillon cubes
- 2 cups water
- 2 cans evaporated milk
- Salt and pepper to taste
Disclaimer, I have not tried this.
buckytom
Grill Master
beef negimaki is the first thing to come to mind. that's one bunch.
i almost never make a stir fry without scallions.
get some ginger, garlic, firm tofu, water chestnuts, a carrot, soy sauce, corn starch, and a green pepper. julienne the carrot and pepper, mash the garlic and mince the ginger, and cut a bunch or two of your scallions into thirds.
stir fry the garlic and ginger with the chunked tofu for a minute, then add the rest of the veggies, and finally the soy sauce. thicken with a corn starch slurry.
how about home made pad thai? ok, almost home made.
buy a pound of shrimp, 2 limes, some mung bean sprouts, unsalted roasted peanuts, some fresh cilantro, and "thai pavillion" brand pad thai noodles and sauce (in a box). actually, get 2; they're small portions. also, make sure it's thai pavillion. thai kitchen and thai palace brands suck.
chop the scallions into 1" pieces, roughly grind the peanuts, rinse and drain the bean sprouts, peel and clean the shrimp, leaving the tails on, and juice the limes.
prepare the 2 packages of pad thai noodles, set aside. in a wok or deep saute, stir fry the shrimp for a minute in peanut oil, then fry the scallions and bean sprouts for just a few seconds more with the shrimp. quickly add the lime juice and scrape up any light fond that has formed. again, moving quickly, add the cooked and drained noodles and toss everything with the sauce packets that comes in the boxes.
top with grated peanuts and fresh cilantro.
my final thought is for a scallion and red wine reduction to go with a thick filet mignon or london broil.
first season, then sear the meat on all sides very well in as ss pan. transfer to the broiler or a cast iron grill pan that has been preheated in the oven. roast at 350 until medium rare.
while the meat's cooking, add a bunch of finely chopped scallions, a tiny pinchof thyme, and a good hunk o' butter to the ss pan that was used to sear the meat. let the butter foam, then subside. add a coupla cups of pinot noir to the pan, deglaze, then reduce. serve with the steaks.
i'm getting hungry.
i almost never make a stir fry without scallions.
get some ginger, garlic, firm tofu, water chestnuts, a carrot, soy sauce, corn starch, and a green pepper. julienne the carrot and pepper, mash the garlic and mince the ginger, and cut a bunch or two of your scallions into thirds.
stir fry the garlic and ginger with the chunked tofu for a minute, then add the rest of the veggies, and finally the soy sauce. thicken with a corn starch slurry.
how about home made pad thai? ok, almost home made.
buy a pound of shrimp, 2 limes, some mung bean sprouts, unsalted roasted peanuts, some fresh cilantro, and "thai pavillion" brand pad thai noodles and sauce (in a box). actually, get 2; they're small portions. also, make sure it's thai pavillion. thai kitchen and thai palace brands suck.
chop the scallions into 1" pieces, roughly grind the peanuts, rinse and drain the bean sprouts, peel and clean the shrimp, leaving the tails on, and juice the limes.
prepare the 2 packages of pad thai noodles, set aside. in a wok or deep saute, stir fry the shrimp for a minute in peanut oil, then fry the scallions and bean sprouts for just a few seconds more with the shrimp. quickly add the lime juice and scrape up any light fond that has formed. again, moving quickly, add the cooked and drained noodles and toss everything with the sauce packets that comes in the boxes.
top with grated peanuts and fresh cilantro.
my final thought is for a scallion and red wine reduction to go with a thick filet mignon or london broil.
first season, then sear the meat on all sides very well in as ss pan. transfer to the broiler or a cast iron grill pan that has been preheated in the oven. roast at 350 until medium rare.
while the meat's cooking, add a bunch of finely chopped scallions, a tiny pinchof thyme, and a good hunk o' butter to the ss pan that was used to sear the meat. let the butter foam, then subside. add a coupla cups of pinot noir to the pan, deglaze, then reduce. serve with the steaks.
i'm getting hungry.
joec
New member
It is made several different way but I tend to make the Cajun way. It is basically 2 lb or so of pork butt to 1 lb of pork liver boiled down in onions, bell pepper and celery as well as scallions. It also gets in my house any way a lot of hot pepper added. Once it is cooked down it is run through a meat grinder mixed with rice and more scallions and stuffed into a sausage casing. Then blanched and allowed to dry a bit. I then freeze it and either reheat it in boiling water, or on the grille or even the smoker. It is excellent but to hot for many the way I make it. I posted the recipe in the ethnic section here a while back and that is my mild version.
When I have left over rice I save it till the next day and make fried rice using a lot of scallions, eggs, pork dice, ginger, peas etc, I love fried rice though. The secret to which is don't use fresh rice but at least one day old rice.
When I have left over rice I save it till the next day and make fried rice using a lot of scallions, eggs, pork dice, ginger, peas etc, I love fried rice though. The secret to which is don't use fresh rice but at least one day old rice.
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AllenOK
New member
QSis, how about a Green Goddess dressing for salads?
Chowhound, you may have to special-order pork liver from a butcher. Many Cajun recipes will call for offal ingredients that many folks don't have access to. This is because lots of Cajun families would get together on a weekend and slaughter a cow and/or a couple pigs, process the meat, and have a feast. Everybody went home with leftovers. Next weekend, a different family would host the party.
Chowhound, you may have to special-order pork liver from a butcher. Many Cajun recipes will call for offal ingredients that many folks don't have access to. This is because lots of Cajun families would get together on a weekend and slaughter a cow and/or a couple pigs, process the meat, and have a feast. Everybody went home with leftovers. Next weekend, a different family would host the party.
BamsBBQ
Ni pedo
Wrapped Onion Appetizers
2 (2 1/2 ounce) packages deli ham, very thinly sliced
1 (8 ounce) package cream cheese, softened
3 buncches of green onions/scallions
Wash and dry onions; cut off roots and trim green tops to about 5-6 inches.
Thinly spread cream cheese on one half of one slice of ham.
Lay one onion on the cheese-covered half of the meat so that white end of the onion lines up with the middle of the meat (where the cheese ends) and the side of the onion lines up with the edge of the meat.
Fold the plain half of the meat up over the onion, matching up the edges of the meat.
Starting with the onion end, roll up ham and cheese tightly around onion (most of the green top will stick out).
Repeat until the rest of the ingredients are used up.
Refrigerate until cheese is firm and serve cold.
2 (2 1/2 ounce) packages deli ham, very thinly sliced
1 (8 ounce) package cream cheese, softened
3 buncches of green onions/scallions
Wash and dry onions; cut off roots and trim green tops to about 5-6 inches.
Thinly spread cream cheese on one half of one slice of ham.
Lay one onion on the cheese-covered half of the meat so that white end of the onion lines up with the middle of the meat (where the cheese ends) and the side of the onion lines up with the edge of the meat.
Fold the plain half of the meat up over the onion, matching up the edges of the meat.
Starting with the onion end, roll up ham and cheese tightly around onion (most of the green top will stick out).
Repeat until the rest of the ingredients are used up.
Refrigerate until cheese is firm and serve cold.
buckytom
Grill Master
ooh, i thought of some more.
green onion of eire appetizer: a rustic cracker, topped with extra sharp and creamy irish killarney cheddar, with a dollop of spicey brown mustard and chopped scallions.
scallions alla parma: blanch a few trimmed scallions, then wrap in prosciutto with a sharp provolone cheese, and broil just for a minute.
green onion of eire appetizer: a rustic cracker, topped with extra sharp and creamy irish killarney cheddar, with a dollop of spicey brown mustard and chopped scallions.
scallions alla parma: blanch a few trimmed scallions, then wrap in prosciutto with a sharp provolone cheese, and broil just for a minute.
joec
New member
Now I don't like liver but here like dirty rice it needs it more as a seasoning. I actually had a very hard time buying it here in Kentucky though I could find it in Florida. It is what lead me to my current beef and pork supplier a local grower. If you can get Savoy dressing (pre cooked pork liver) it will work as an excellent replacement which you will just add to the port butt pot. Probably a 1 cup would do it. You can find it almost anywhere in Louisiana but here I have to get it off the Internet or get it when my buddy and his wife drive in from Texas.
Keltin
New member
I like scallions in potato soup and twiced baked potatoes.
Well, QBro insisted he wanted to try to make scallion pancakes, so he spent the better part of a day doing so.
His recipe called for cake flour and he couldn't find any, so he used AP flour. Don't know if that made any difference, but if the dough was supposed to rise, it didn't. The pancakes came out way too flat and he scorched them a bit while frying them.
Flavor was pretty good, though.
We heated up some pork and mushroom potstickers, made some dipping sauce (as recommended in another thread, and braised some bok choy.
From now on, we are going to BUY scallion pancakes in any one of the great asian restaurants we have on every corner in this town! LOL!
Lee
His recipe called for cake flour and he couldn't find any, so he used AP flour. Don't know if that made any difference, but if the dough was supposed to rise, it didn't. The pancakes came out way too flat and he scorched them a bit while frying them.
Flavor was pretty good, though.
We heated up some pork and mushroom potstickers, made some dipping sauce (as recommended in another thread, and braised some bok choy.
From now on, we are going to BUY scallion pancakes in any one of the great asian restaurants we have on every corner in this town! LOL!
Lee