Return
the reserved scallion oil to the skillet.
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced;
reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive
oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons olive
oil 2 leeks, white part chopped 4
scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
1 pound fajita - style beef strips 2 tablespoons cooking
oil 1 egg, separated,
reserving the white 1/2 cup dried red chile pods, coarsely chopped 2 tablespoons fresh ginger, peeled and chopped 1 tablespoon chopped
scallions 1 teaspoon white sugar 1 tablespoon soy sauce 1/2 teaspoon salt
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3
scallions, peeled and white part
reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable
oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
Drain the
scallions in a colander set over a heatproof bowl;
reserve 2 tablespoons of the
scallion oil.
While the cauliflower roasts, whisk together the dijon mustard, apple cider vinegar, and olive
oil, stir in most of the cilantro and
scallions -
reserving a handful for garnish.
At this point, you should still have
reserved 1 tbsp tamari and 1 tbsp sesame
oil, along with the remaining garlic, ginger, and
scallion.
To serve, sprinkle sesame seeds and
reserved scallion tops over fish and vegetables and drizzle with more
oil.
oil in same skillet and cook garlic, ginger, and
reserved white and pale green parts of
scallions, stirring often, until softened and fragrant, about 2 minutes.
Cut off the green parts of the
scallions and
reserve for slicing later, then finely slice the white part and add this to the pan slicked with orange
oil (this is where I added the bacon fat since my chicken chorizo left no fat in the pan), along with the ground cumin, stirring everything together for a couple of minutes over a gentle heat.
Cups 2 teaspoons vegetable
oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated,
reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4
scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use