GRILLED SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 8m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
Nutrition Facts : Calories 160 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams
GRILLED SALMON AND MUSTARD HERB VINAIGRETTE
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat a grill.
- Lightly coat the salmon with oil and grill to desired doneness.
- Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
- Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.
GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
- In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
- Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
- Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.
MARINATED BEEF GRILLED WITH CHORIZO AND JALAPEñOS SERVED WITH GRILLED QUESADILLAS
In the northern states of Mexico, carne asada is part of la parrillada norteña (the northern barbecue), a ritual similar to a backyard barbecue in the southern United States.
Provided by Rick Martinez
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the lime juice, orange juice, oil, oregano, salt and pepper. Add the onion and garlic and toss with your hands to combine. Add the beef and toss to coat. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.
- Prepare a gas grill for two-zone heat: Set one burner at medium-high and one or two burners at high. (Alternatively, prepare a charcoal grill for high heat.)
- Remove the steaks from the marinade, shaking off any excess and brushing off and reserving any onions that are stuck to the meat. Drain the onions in a fine-mesh sieve set over the sink - discard the marinade and save the onions.
- Grill the beef over high heat, turning once, for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
- If the onions have fallen apart, they will be easier to sauté rather than grill, unless you have a vegetable grill basket-and if you do, I recommend using it (even if the onions didn't fall apart, a grill basket will help prevent them from slipping through the grill grates). Grill or sauté the onions until they are charred on all sides, for 4 to 8 minutes. Transfer to a plate.
- Grill the chorizo, turning occasionally, until charred on all sides and cooked through, for 2 to 3 minutes per side.
- Grill the whole jalapeños and scallions over medium-high heat, turning occasionally, until charred and tender, for 4 to 8 minutes. Transfer to a large bowl and toss with a squeeze of lime juice, a drizzle of oil and a pinch of salt.
- To make the quesadillas, toast one side of the tortillas over the medium-high side of the grill until lightly charred, for about 1 minute. Flip and place a small mound of cheese on the charred side, then fold in half like a taco and continue to grill until the cheese begins to melt and the tortilla is lightly charred, for about 1 minute. Flip again to char the other side.
- Serve the quesadillas along with grilled tortillas and you can make tacos or stuff the quesadillas with carne asada, chorizo, chiles jalapeños, scallions, guacamole, salsa tatemada and cilantro. Serve with the refried beans and lime wedges for squeezing.
GRILLED SCALLIONS VINAIGRETTE
Provided by Ian Knauer
Categories Egg Side Fourth of July Quick & Easy Father's Day Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 6
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Toss scallions with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper.
- Grill scallions, covered, turning occasionally, until wilted and tender, 6 to 8 minutes.
- Whisk together remaining tablespoon oil, vinegar, mustard, and sugar in a large bowl.
- Toss scallions with vinaigrette and season with salt and pepper. Serve warm or at room temperature, topped with egg.
GRILLED CORN SHEETS WITH SCALLION VINAIGRETTE
Steps:
- For the grill corn:
- Heat the grill to high. Remove the corn from the water and shake off the excess water.
- Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes.
- While the corn is cooking, whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the scallions and set aside.
- Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef's knife, trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette.
GRILLED SHRIMP WITH BACON, TOMATO AND SCALLION VINAIGRETTE
Steps:
- Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
- When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
- Heat a charcoal or gas grill to high for direct grilling.
- Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
- Remove the shrimp from the skewers and top with the warm vinaigrette.
Nutrition Facts : Calories 157 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 33 milligrams, Sodium 392 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE
Make and share this Grilled Shrimp & Scallops With Warm Bacon Vinaigrette recipe from Food.com.
Provided by Manami
Categories Cuban
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill to high.
- Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
- Pour of all drippings, leaving bacon bits in the pan.
- Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
- Off heat, season with salt and pepper; keep warm.
- Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
- Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
- Grill scallops on bothe sides until cooked through 3-4 minutes per side.
- Grill shrimp until cooked through, about 2 minutes per side.
- Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
- Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
- Enjoy!
Nutrition Facts : Calories 799.8, Fat 67, SaturatedFat 10.9, Cholesterol 195.6, Sodium 1278.2, Carbohydrate 18.6, Fiber 0.6, Sugar 12.9, Protein 31.1
GRILLED SCALLIONS
This is an easy and kind of unusual accompaniment to grilled meat or fish. Adapted from the Fresh! A Greenmarket Cookbook.
Provided by Sharon123
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Herb Vinaigrette:.
- Place all ingredients except oils, in a jar and shake well. Add oils and shake again. Or, place in food processor and add oil slowly with motor running to make this creamy. Set aside.
- To grill scallions:.
- Trim both ends of scallions and leave whole. Brush liberally with vinaigrette.
- Place directly on grill and barbecue 5 minutes on each side or until slightly charred and crispy.
- Serve as a side dish. Enjoy!
Nutrition Facts : Calories 363.4, Fat 40.9, SaturatedFat 5.5, Sodium 1, Carbohydrate 0.4, Fiber 0.2, Sugar 0.1, Protein 0.2
GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Provided by Anna Stockwell
Categories Chicken Dairy Free Peanut Free Ginger Garlic Vinegar Green Onion/Scallion Radish Lettuce Wheat/Gluten-Free Memorial Day Backyard BBQ Entertaining Spring Grill
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
- Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
- Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
- Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
- Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.
GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE
Provided by Ed Kenny
Categories Salad Side Quick & Easy Backyard BBQ Lunch Mozzarella Beet Summer Grill Grill/Barbecue Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
- Peel and thinly slice 1 beet; set aside.
- Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.
- Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
- Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
- DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature before serving.
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