Radishes And Scallions Food

PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS

Steps:

• Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
• Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
• Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
• Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.

RADISH AND SCALLION SMORREBROD

Steps:

• Wash the radishes and cut them into fairly thin slices. Cut the scallions into the thinnest rounds possible, including a good deal of the green tops. Spread 1 teaspoon butter on each bread half. Top each slice of bread with two long rows of radish slices. Scatter the frizzle of cut scallions over the radishes, dividing them equally among the 12 smorrebrod. Top with freshly ground black pepper.;

SNOW PEA, SCALLION AND RADISH SALAD

Steps:

• Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.
• In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve.

RADISHES AND SCALLIONS

Steps:

• In a non-stick skillet cook the radishes and the scallions in the butter over moderate heat for 3 to 5 minutes, or until the radishes are tender. Remove the skillet from the heat and stir in the parsley, the zest, and salt and pepper to taste.

SAUTEED RADISHES

Steps:

• Weigh the radishes after trimming off their stems and leaves as well as the thin sprout from the top.
• Cut the radishes into thin slices.
• Heat the butter in a skillet, preferably of the nonstick variety and add the sliced radishes. Sprinkle with salt and pepper. Cook, tossing and stirring so that the radish slices cook evenly, about 3 minutes.
• Add the scallions or green onions. Continue cooking, stirring and tossing, about 2 minutes longer.

SHEET-PAN MISO CHICKEN WITH RADISHES AND LIME

Steps:

• Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler.
• On a large baking sheet, drizzle the chicken all over with 1 tablespoon oil, then season all over with salt and pepper. In a medium bowl, mash together the ghee and miso until combined. Lift up the skin on one chicken thigh, carefully creating a space between the skin and meat, and place about 1/2 teaspoon miso-ghee mixture inside. Close the pocket, then lightly press on top of the skin to spread it around. Repeat with remaining chicken thighs, adding 1/2 teaspoon miso-ghee mixture to each. Massage another 1 1/2 teaspoons mixture all over the chicken, leaving about 1 teaspoon miso-ghee mixture remaining in the bowl.
• Arrange the chicken skin-side up, evenly spaced apart, and roast on the middle rack for 15 minutes.
• In the same mixing bowl, toss the radishes with the remaining miso-ghee mixture and the remaining 1 tablespoon oil. Season with salt and pepper.
• After the chicken has roasted for 15 minutes, scatter the radishes around the chicken and cook until radishes are tender and lightly browned and chicken is cooked through (the temperature in the thickest part of the thigh should reach 165 degrees), another 10 to 15 minutes.
• If the chicken skin is not as browned as you'd like, broil on the rack near the broiler until the skin is crispy and golden, 1 to 2 minutes.
• Squeeze the lime juice over chicken and radishes, then garnish with the scallions and sesame seeds, if using. Divide among plates and serve.

RADISH & SCALLION SALAD

Steps:

• Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar - this salad is supposed to taste sweet - mix gently.
• Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency.
• Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.

SAUTEED RADISHES

Steps:

• Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
• Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
• Return radish wedges to skillet and stir in chives.