Grilled Green Onions Recipes

Steps:

• Wash the onions thoroughly.
• Place whole onions on a sheet of foil.
• Place the butter over the onions.
• Sprinkle with garlic salt and pepper.
• Fold the foil over the onions and seal the edges so the butter steams the onions.
• Place on a hot grill until warmed through, about 10 minutes.
• Be careful when opening, the steam will be hot.

Steps:

• Prepare a grill to medium-high heat.
• If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing.
• Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
• Drizzle the green onions with the remaining 2 tablespoons olive oil (or the olive oil-bacon fat blend), season with salt and pepper to taste, and grill until tender. Remove from grill and allow to cool. Cut scallions into 1/2-inch pieces.
• Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool to room temperature. Slice the potatoes into 1/2-inch sticks and put in a large bowl. Keep all ingredients separate until the day of the party.
• Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
• To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss.

Steps:

• Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
• Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
• Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

Steps:

• Cut off all but 1 inch of the green top from each onion; discard. Place onions in large resealable plastic bag. Add steak and 1/2 cup each of the orange juice and dressing; seal bag. Refrigerate 4 hours or overnight to marinate.
• Preheat grill to medium-high heat. Remove steak and onions from marinade; discard bag and marinade. Grill steak and onions 15 min. or until steak is cooked to medium doneness (160°F) and onions are tender, turning occasionally. Meanwhile, combine remaining 1/4 cup dressing, 1/2 cup orange juice and the chopped orange in saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 2 min. Remove from heat; stir in the cilantro.
• Cut steak across the grain into thin slices. Serve steak and onions with the orange sauce.

Steps:

• Brush tomato and onion slices with oil and grill over medium-low heat turning once or twice, until lightly charred and soft.
• Cover bottom of shallow dish with grilled tomato slices in overlapping rows.
• Separate grilled onion slices into rings and scatter over tomatoes.
• In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved.
• Let cool.
• Stir again and pour over grilled tomatoes and onions.
• Cover and let stand 2 hours at room temperature, or up to 8 hours in refrigerator.

Steps:

• In a large skillet, cook bacon over medium-low heat until crisp. Remove to paper towels to drain; reserve drippings., Meanwhile in a large bowl, combine teriyaki, hoisin, onions, garlic, cumin and pepper. Add beef, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Keep warm., In the same skillet, cook mushrooms in 2 tablespoon bacon drippings over medium-high heat until golden, 5-7 minutes. Add bok choy to skillet; cook until tender. Remove and keep warm., In the same skillet, fry eggs in remaining bacon drippings over medium heat until desired doneness. Serve burgers on buns with bacon, bok choy, mushrooms and fried egg.

Steps:

• Preheat grill to high. Slice onions thickly, about 1 to 1 1/2-inch thick. Place on grill for about 4 to 6 minutes.

Steps:

• Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.)
• Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil.
• Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes.
• Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally.
• Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade.