Not exact matches
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo, dry 1 pound
of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons
of Old Bay, divided 1 Cup
of grape tomatoes, sliced
in half 1 Cup
of golden tomatoes, sliced
in half 5
Scallions, chopped (
white and green
parts) 1 Cup Parsley, chopped Juice
of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
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
Add
in the onions,
white part of scallions, garlic and ginger.
Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2
scallions,
white and green
parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar
of 1 tablespoon sugar dissolved
in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
To make the aromatic chili oil, heat the oil
in a small pan over medium heat, along with the star anise, cinnamon stick, ginger,
white part of scallions, fennel seeds, and Sichuan peppercorns.
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.
Now heat some oil
in a frying pan and cook the onion,
white part of the
scallions and the garlic until they are soft.
In general, the
white and light green
parts of a
scallion take a little longer to cook.
Thinly slice pale green and
white parts of scallions, then whisk
in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 Tbsp.
Cook
white and pale green
parts of scallions, chiles, and ginger
in same pot, stirring often, until
scallions and ginger are golden, about 3 minutes.