Thai Scallion Sauce Food

GINGER-SCALLION MEATBALLS WITH GREEN CURRY SAUCE

Steps:

• Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
• Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8-10 minutes.
• Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.
• Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.
• DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.

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.

SCALLION PANCAKES WITH GINGER DIPPING SAUCE

Steps:

• In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
• On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
• Combine all ingredients.

THAI SCALLION SAUCE

Steps:

• Combine all ingredients in a medium bowl; stir well.

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
• While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
• Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE

Steps:

• If using lime leaves (dried), soak in hot water for 30 minutes.
• Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
• Cover the pan and reduce heat to lowest setting.
• Cook for 25 minutes.
• Pan fry tofu until golden brown.
• Drain on papertowel & set aside.
• Chop lime leaves in small pieces.
• In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
• Run the machine in spurts.
• With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
• Transfer mixture to bowl.
• Put broccoli and 1/2 cup water in pan.
• Cover and steam for 2 minutes.
• Add sauce, stir for 1 minute, then add tofu.
• Stir scallions into rice.
• Serve tofu curry over rice.

GRILLED TUNA WITH GINGER, SOY AND SCALLION SAUCE

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.

GINGER AND SCALLION SAUCE

Steps:

• Heat skillet and add the oil. Heat until the oil is almost smoking.
• Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl. The sauce will sizzle.
• You can use this immediately. It should keep in the refrigerator for at least a week. It freezes well too.

SCALLION SAUCE

Steps:

• In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes.
• Heat cream in a small saucepan until reduced by half. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice.

LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
• Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
• Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
• Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
• Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.