CHARRED SCALLION CREMA
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Place scallions on a quarter-sheet pan fitted with a wire rack. Bake until charred and dehydrated, 20 to 30 minutes. (You can also grill the scallions, turning every 2 to 3 minutes, over medium-high heat until charred, 10 to 12 minutes.) Let cool completely.
- Place scallions in a mini food processor and pulse until finely chopped. Add sour cream, adobo, agave and salt and pulse until blended. Season to taste with additional salt.
HAM, SPINACH AND POTATO PIZZA
Provided by Molly Yeh
Categories main-dish
Time 2h35m
Yield two 12-inch pizzas
Number Of Ingredients 17
Steps:
- For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight.
- Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F.
- Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed.
- For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper.
- Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes.
- Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy!
BLACK CHERRY-PISTACHIO SALAD WITH CHARRED SCALLION VINAIGRETTE
The experience of biting into a juicy black cherry embodies summer. For cherry recipes, dessert may come to mind first, but how about something savory? Bursting bites of cherry star in this five-ingredient salad, with scallions, pistachios, oil and vinegar. The recipe puts scallions to work in two ways: Their raw greens bring bright, grassy notes, while the charred bottoms bring sweetness and bitterness when pulverized into paste. Raw, coarse chopped pistachio lends an interesting chew that develops into a complex fat for the salad. This salad is elegant and simple - and deserves to be among your new summer classics. Use your best extra-virgin olive oil, and try adding fresh, organic rose petals to the dish for a delicate strawberry-rose flavor, and a Baroque, sensual layering of flavors.
Provided by Angela Dimayuga
Categories dinner, lunch, weeknight, salads and dressings, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a knife, score all the cherries in half at the seam. Next, twist each cherry apart as you would an avocado, tossing the pitted half into a large mixing bowl. Using your fingertips on your spare hand, pop the pits out of the unpitted cherry halves, discarding the pits, then adding the halved cherries to the bowl. Set aside.
- Chop the pistachios into a coarse crumble, leaving no pistachio whole. Set aside.
- Cut the scallions into two parts, slicing about 4 inches above the root to separate the white stalks from the tender green tops. On a stovetop burner, char the scallion bottoms over high heat, rotating every 2 to 3 minutes, until the completely charred on the outside and soft and cooked in the middle.
- Transfer the charred scallions to a cutting board, and finely mince. Gather into a pile, and repeat mincing until the scallion bottoms turn into a fine, green-black paste. Transfer to a small bowl, and stir in apple cider vinegar and olive oil. Set aside.
- Take a few pieces of the green scallion tops and stack them directly on top of one another. Using a sharp chef's knife, cut very, very thin slices of the scallion on a hard bias about 1 1/2 inches long, then transfer to a bowl of ice water. Repeat with the remaining scallion tops. Fluff the scallions in the ice water, so the scallions have enough room to curl.
- Scrape all of the charred scallion vinaigrette into the bowl with the halved cherries. Using your fingertips, lightly massage the dressing into the cherries so they reach the cavities of each half. Add chopped pistachio, curly scallions, and a couple pinches of salt to taste. Transfer to a large flat dish, so you can enjoy all the colors and ingredients in the simple dish.
LITE HAM EGG AND POTATO SALAD
I came up with recipe when following the CSIRO Total Wellbeing diet. It's really easy to prepare and tastes great! For those on CSIRO Diet the points are: 1 Bread (Potato), 1 protein (egg/ham) and 1-1/2 vegetables (depending on size of side salad).
Provided by asqui
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of water to the boil and boil potatoes for 15 minutes.
- Add eggs to the pot.
- Continue to boil the eggs and potatoes for another 15 minutes or until the potatoes are nicely cooked through. A skewer should pass easily through the centre of the potatoes.
- Allow to cool. The above can be done the night before and the eggs and potatoes refrigerated overnight.
- Start your char-grill or pan heating up, spray lightly with oil. A grill with a bit of charcoal or character is best, as it adds a more "barbequed" flavour to the ham.
- Meanwhile, dice the cooled boiled potatoes into 1cm cubes.
- Peel the boiled eggs and chop them lengthways in half and then cut each half across into slices. Add to potatoes.
- Finely chop and add the spring onions/scallions.
- Once the grill or pan is heated, add the ham steak and cook until heated through and a little charred.
- Remove the steak from heat and allow to cool, slightly. Dice into even cubes and add.
- In a small bowl mix together lemon juice, mayonnaise, mustard and vinegar. Add water until the dressing reaches the desirable consistency.
- Pour dressing over other ingredients, season with salt/pepper, toss and divide evenly onto plates.
- Serve with a lighter side salad such as cherry tomatoes, baby spinach and cucumber.
RANCH EGG SALAD
Steps:
- In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.
SCALLION AND EGG PANCAKES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 4 servings as starter or side
Number Of Ingredients 10
Steps:
- Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.
- Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.
SCALLION AND BACON POTATO SALAD
Make and share this Scallion and Bacon Potato Salad recipe from Food.com.
Provided by Auntie Jan
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a skillet until crisp.
- Transfer with tongs to paper towels to drain.
- Pour fat from skillet into a measuring cup and reserve.
- Coarsely crumble bacon.
- Pour vinegar into a large bowl.
- Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
- And simmer, uncovered until tender, 20 minutes.
- Drain potatoes in a colander.
- Rinse slightly with cold water.
- When potatoes are cool, quarter them.
- Add them to bowl as cut, tossing to coat.
- Add 1 tablespoon reserved bacon fat and remaining ingredients.
- Toss and combine well.
More about "ham and egg potato salad with charred scallions food"
CREAMY HAM AND POTATO SALAD - THE COUNTRY COOK
From thecountrycook.net
5/5 (9)Total Time 25 minsCategory Side DishCalories 157 per serving
- Slice potatoes in half, place them in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for an additional 10-15 minutes until fork tender. Drain well.
- Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, chicken broth, dijon mustard, celery seed, salt and pepper.
CREAMY POTATO AND HAM SALAD RECIPE - HAPPY FOODS …
From happyfoodstube.com
5/5 (8)Total Time 40 minsCategory Dinner, Lunch, Side DishCalories 321 per serving
- Wash the potatoes, carrots and eggs. Peel the potatoes and carrots and place them in a pot. Add the eggs and pour in water (just enough to cover all the ingredients). Add 2 teaspoons of salt and cover with a lid.
- Bring the water to a boil, reduce the heat to low and simmer (lid on) for 10 minutes. Take out the eggs and place them into a bowl. Pour cold water over and set them aside.
- Let the potatoes and carrots cook (covered) until they are done, but don’t over-cook the potatoes. When done, drain the water and let the veggies cool down completely before chopping them into tiny cubes/pieces.
- Finely chop the onion, drain the peas. Drain and slice the dill pickles (gherkins) into small pieces. Dice the ham. Peel the eggs and cut them into small pieces as well. Transfer everything into a large bowl, altogether with diced carrots. Give everything a good mix.
MOLLY'S GERMAN POTATO SALAD - FOOD NETWORK CANADA
From foodnetwork.ca
Servings 6-8Total Time 30 minsCategory Potatoes,Salad,Side Dishes
GRILLED POTATO SALAD WITH SCALLION VINAIGRETTE - LOVE …
From loveandlemons.com
GRILLED POTATO SALAD WITH SCALLION VINAIGRETTE RECIPE
From foodandwine.com
DEVILED HAM AND EGG POTATO SALAD | RECIPE - RACHAEL …
From rachaelrayshow.com
HAM AND EGG SALAD - GOOD CHEAP EATS
From goodcheapeats.com
HAM AND CHEESE POTATO SALAD - ALEX BECKER MARKETING
From alexbecker.org
GREENS, EGGS AND HAM POTATO SALAD | MIDWEST LIVING
From midwestliving.com
HAM, EGG AND POTATO SKILLET SUPPER RECIPE - PILLSBURY.COM
From pillsbury.com
HAM AND EGG POTATO SALAD WITH CHARRED SCALLIONS
From pinterest.com
GRILLED POTATO SALAD - THE ENDLESS MEAL®
From theendlessmeal.com
THAT'S SNO-PROBLEM! | GIRL MEETS FARM | FOOD NETWORK
From foodnetwork.com
GIRL MEETS FARM S10 E8 THAT'S SNO-PROBLEM!: WATCH FULL ... - DIRECTV
From directv.com
HAM HOCK WITH POTATO AND EGG SALAD RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love