Grilled Scallions Vinaigrette Food

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 SCALLIONS VINAIGRETTE

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 SCALLIONS

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.

GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE

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!

EASY SMOKED SAUSAGE SKILLET

Steps:

• Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned.
• Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.
• In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

GRILLED SCALLIONS

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!