GINGER SCALLION PESTO
Make and share this Ginger Scallion Pesto recipe from Food.com.
Provided by littleturtle
Categories Sauces
Time 5m
Yield 1 1/4 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- To make pesto, combine all of the pesto ingredients in a food processor.
- Pulse on and off until mixture achieves a uniform consistency.
- Use immediately or store in a sealed container in the refrigerator for up to a week.
Nutrition Facts : Calories 59.5, Fat 6.3, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.4
SCALLION AND GINGER PANCAKES
This recipe is easy to make and I am always surprised at how delicious these little "pancakes" taste after they have freshly sliced scallions and the ginger dressing drizzled on them. I like to fry them in batches as I need them because they taste great fresh.
Provided by Alex Guarnaschelli
Categories appetizer
Time 35m
Yield Makes about 18 pancakes
Number Of Ingredients 12
Steps:
- For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl. Stir in the canola oil and boiling water. Use your hands to work the dough into a smooth ball. It should be fairly firm. If it isn't, stir in some additional flour. Turn the dough onto a flat surface and flatten it with the palm of your hand until about 1-inch thick. Wrap in plastic wrap and allow it to rest in the fridge while you make the dressing and heat the oil.
- For the vinaigrette: In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, ginger and garlic. Taste for seasoning.
- To roll the dough: Lightly flour a flat surface and divide the dough into four parts. Use a rolling pin to roll out the first piece. When about 1/4-inch thick, sprinkle with scallions and fold the dough in half so the scallions are hidden inside. Roll thin again and cut into rounds using a glass (or round cookie cutter) about 2 inches in diameter. Transfer the rounds to a baking sheet fitted with parchment paper.
- To cook and serve: In a large saute pan, heat 1/4-inch canola oil. Prepare a baking sheet fitted with a kitchen towel to drain the pancakes as they cook. When the oil smokes ever so slightly, use a pair of tongs or spoon to lower a few of the rounds into the oil. Fry for a minute on one side and then another on the second side. Use a slotted spoon or metal spatula to remove the pancakes and drain them on the kitchen towel. Sprinkle with remaining scallions and serve with the dressing on the side for dipping. Alternatively, drizzle the dressing over the pancakes. Serve immediately.
GINGER SCALLION PESTO CHICKEN W LEMON GINGER SAUCE
Steps:
- 1. To make the pesto. Add the scallions, ginger and salt to food processor. Turn on processor and drizzle in the oil. Process until well blended. Place the chicken pieces in the pesto and let marinate 1 hour.
- 2. Remove chicken from marinade and broil turning and basting with the pesto until no longer pink inside.
- 3. For the lemon ginger sauce. Combine the lemon juice and zest, honey, ginger and chicken stock in a small saucepan. Bring to boil. Mix the cornstarch with the water. Whisk it into the sauce mixture to thicken.
- 4. Serve the sauce with the chicken
MASHED POTATOES & CAULIFLOWER WITH GINGER SCALLION PESTO
Mashed potatoes complimented by a simple Asian pesto. For an elegant finishing touch try adding pan-fried Chinese sausages or sliced mushrooms sauteed in butter just before serving.
Provided by littleturtle
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, combine potatoes, cauliflower and salt with enough cold water to cover.
- Bring to a boil and cook until potatoes are easily crushed with a fork (15-20 minutes boiling).
- Drain and mash with butter and milk until smooth (use just enough milk to make the mixture smooth) (about 1 minute of beating with an electric mixer).
- Warm potatoes over medium heat for 1 minute.
- Add pesto, and stir well.
- Season to taste with salt and pepper; serve.
Nutrition Facts : Calories 168, Fat 4.1, SaturatedFat 2.4, Cholesterol 12.4, Sodium 955.5, Carbohydrate 28.4, Fiber 4.8, Sugar 3, Protein 6.5
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