Elephant Garlic Scallion Dip Food

ELEPHANT GARLIC SCALLION DIP

Steps:

• Mix the ingredients together in a medium bowl.
• Chill and serve.
• Garnish and enjoy!

CHARRED SCALLION DIP

Steps:

• Heat a grill pan or grill to medium-high heat. Lightly oil the grill grates.
• Set 2 scallions aside. Drizzle the remaining scallions on a plate with the olive oil and sprinkle with salt and pepper. Add the oiled scallions to the grill pan and cook until slightly charred, 2 to 3 minutes per side. Set aside to cool completely, then finely chop. Thinly slice the whites and light greens of the remaining 2 scallions and set aside for garnish.
• Combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and 1/4 teaspoon ground pepper in a medium bowl. Beat with an electric mixer until smooth. Stir in the grilled scallions. Transfer to a serving bowl and garnish with the fresh sliced scallions. Serve right away or chill.

HORSERADISH-PARMESAN SAUCE

Steps:

• Stir together all ingredients in a bowl until combined well; salt and pepper to taste.
• Cover and chill until ready to serve (can be made up to 2 weeks ahead).

GARLIC SCALLION NOODLES

Steps:

• Cook pasta according to package directions. Drain and rinse.
• In a heavy skillet over medium heat, melt butter.
• Add scallions and garlic.
• Stir and cook without browning the garlic.
• Cook until the garlic smell is fragrant and filling the room (about 5 minutes).
• Add brown sugar and soy sauce and cook for another minute.
• Increase the heat a bit and throw in the noodles.
• Quickly saute the noodles until they are all coated with the garlicky butter mixture.
• Serve immediately.
• Garnish with additional scallions if desired.

FETA AND SCALLION DIP WITH OLIVE OIL AND LEMON (BOBBY FLAY)

Steps:

• Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.
• Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).
• When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
• Heat your grill to high.
• Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.

CHARRED SCALLION DIP WITH LEMON AND HERBS

Steps:

• Heat a grill or a grill pan over high.
• As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
• On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
• While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
• Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

SCALLION BREAD APPETIZERS

Steps:

• Slice baguette into 1/4" slices.
• Chop scallions into bits and mix with shredded cheddar.
• Add enough mayonnaise to make of spreading consistency.
• Spread mixture onto breads and put on cookie sheet.
• Bake on 425 degrees until bubbly and/or very lightly browned.

STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE

Steps:

• Rinse the chicken in cold, running water, and blot dry completely with paper towels.
• Rub the salt all over the skin of the chicken and inside the cavity.
• Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
• Set up your steamer, or place a rack inside a wok or other deep pan.
• Fill with about 2 inches of hot water.
• Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
• Remove the platter of cooked chicken and pour off all of the liquid.
• In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
• In a small pan, combine the oils and heat until they smoke.
• Pour the hot oils over the ginger-scallion mixture.
• Chop the chicken into serving sized pieces and serve with dipping sauce.

CARAMELIZED-SCALLION SAUCE

Steps:

• In a tall-sided saucepan, heat the oil over medium-low heat.
• Trim the roots from 2/3 of the scallions, and cut them into 1-inch pieces. Pulse the scallions in a food processor until finely minced. (You may need to scrape down the sides once or twice.) Add 3/4 to 1 teaspoon kosher salt, and pulse until wet and puréed. Carefully add the purée to the oil (the oil should be warm, not hot, but be careful of splatters).
• Raise the heat to high, and cook, stirring, until it reaches a boil. Turn the heat down to maintain a mellow but insistent sizzle. Cook, stirring every few minutes to make sure the bottom and sides aren't sticking and browning, until the purée is army green, just starting to take on brownish tones, and goes from thick and clumpy to very liquid in the pot, around 35 minutes. In truth, it's ugly. (You can cook it further to get a more browned, caramelized flavor if you like, but don't let it get dark.)
• Meanwhile, trim the roots off the remaining scallions, and cut them into 1-inch pieces. Pulse them in the food processor until they are finely minced but not puréed. Remove the scallions to a bowl and stir in another 3/4 to 1 teaspoon salt. When the purée in the pot is ready, carefully stir in the minced scallions, and turn the heat up to high. Bring it back to a boil, stirring, and then remove the sauce to a heatproof bowl to cool to room temperature. When it has cooled, taste, and add more salt if desired.
• Store in a jar, topping it with a little oil if necessary to keep everything submerged. The sauce keeps, refrigerated and under oil, for a couple of weeks.