GINGER-SCALLION CHICKEN PARCHMENT PACK
Cooking in parchment, or en papillote, is typically associated with French cuisine-al cartocchio is the Italian take-but here the technique is used to steam chicken, veggies and rice in a sauce that draws heavily from the Asian pantry. The results are light yet flavorful and come together in just 35 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
- Trim away the tendon attached to the thicker part of the tenderloin with kitchen shears and discard. Sprinkle the chicken all over with 3/4 teaspoon salt.
- Combine the soy sauce, sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon water in a small bowl. Place snow peas and shiitakes in a medium bowl and toss with 2 tablespoons of the soy sauce mixture.
- Mound 3/4 cup brown rice on each parchment sheet, placing it on one side of the fold, and drizzle with 1 tablespoon water. Top with the vegetables, and two chicken tenders per serving, tucking as many of the vegetables as possible under the chicken. Spoon about 2 teaspoons of the soy sauce mixture evenly over each serving of chicken. (You should have some left over for drizzling later.)
- Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, 18 minutes; chicken will be cooked through. Transfer the packets to plates and let stand 2 minutes. Avoiding the hot steam, carefully cut open the packets. Drizzle remaining soy sauce mixture over the chicken and rice. Top with scallion greens, cilantro, and sesame seeds.
Nutrition Facts : Calories 370, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 85 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 33 grams
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
GRILLED SHIITAKES WITH GINGER AND SCALLIONS
Provided by Chris Schlesinger
Categories Ginger Mushroom Side Vegetarian Quick & Easy Backyard BBQ Summer Grill/Barbecue Healthy Low Cholesterol Vegan Gourmet
Yield Makes 4 side-dish servings
Number Of Ingredients 10
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved.
- Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined.
GRILLED TUNA WITH GINGER, SOY AND SCALLION SAUCE
Make and share this Grilled Tuna With Ginger, Soy and Scallion Sauce recipe from Food.com.
Provided by byZula
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, mix the first 6 ingredients.
- In a small saucepan on medium, heat olive oil, scallions and garlic about 3 minutes until scallions sizzle.
- Remove from heat and stir in butter until smooth.
- Tuna: Coat four, 7-ounce tuna fillets with unsalted butter and garlic pepper.
- Grill on each side about 4 to 5 minutes, turning halfway through to make diamond-shaped marks on tuna.
- When done, spoon sauce over tuna steaks.
Nutrition Facts : Calories 348.5, Fat 8.2, SaturatedFat 2.8, Cholesterol 96.9, Sodium 1123.2, Carbohydrate 19.1, Fiber 0.3, Sugar 17.5, Protein 48.5
SHIITAKE MUSHROOMS WITH SCALLIONS
This is a wonderful side dish with either Asian food or a nice grilled steak. If you can't find shiitake shrooms, baby portabellas work fine as well. This recipe comes from Gourmet magazine, April, 2003 issue. Hope you enjoy!
Provided by Scoutie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke.
- Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
- Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
- Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.
Nutrition Facts : Calories 262.6, Fat 17.2, SaturatedFat 5.1, Cholesterol 19.3, Sodium 575.5, Carbohydrate 22.5, Fiber 3.7, Sugar 5.9, Protein 8.5
FISH WITH SHIITAKES
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
- Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
- Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams
SOY-GINGER GRILLED SCALLOPS
Soba noodles tossed with spinach and mushrooms provide a flavorful bed for gingery grilled scallops in this light dish perfect for a weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
- Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
- Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.
Nutrition Facts : Calories 265 g, Cholesterol 20 g, Fat 9 g, Fiber 5 g, Protein 19 g, Sodium 682 g
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Categories Milk/Cream Dairy Fish Ginger Mushroom Sauté Low Carb Quick & Easy Dinner Seafood Tuna Winter Cilantro Soy Sauce Bon Appétit Sugar Conscious Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
GRILLED SHIITAKE (OAK MUSHROOMS)
Steps:
- Preheat charcoal or gas-fired grill.
- Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
- Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams
GRILLED SEA SCALLOP AND SHIITAKE SKEWERS
Grilled shiitake mushrooms are crispy on the outside, tender on the inside, and pair nicely with sea scallops. I like to serve them with roasted broccoli, but roasted potatoes are a good choice too.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Scallops
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat.
- Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat.
- Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 10.7 g, Cholesterol 68.5 mg, Fat 14.6 g, Fiber 1 g, Protein 30.4 g, SaturatedFat 1.9 g, Sodium 736.7 mg, Sugar 1 g
SHIITAKE SALAD WITH SESAME-GINGER VINAIGRETTE
This salad combines my favorite Asian flavors with crisp, colorful veggies and smoky grilled shiitakes. Mirin for the dressing can be found in the Asian section of well-stocked supermarkets.-Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside., Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently., In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.
Nutrition Facts : Calories 289 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 365mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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