landarc
Global Moderator
FORUM HERMIT
Posts: 326
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Post by landarc on Apr 25, 2010 13:44:26 GMT -5
Ginger-Garlic-Scallion Oil:
3 medium scallions, cut into 1/8" thick slices, white and light green parts only 4 medium to large cloves garlic, finely minced 2" long piece of ginger root, scraped and sliced about twice thickness of quarter 1 cup oil, I use canola or canola and peanut oil 1/2 teaspoon hot sauce or 1 finely sliced red chile de arbol or green serrano
1. Prepare all vegetables, keep separate. 2. In small sauce pan heat oil until hot, reduce heat to medium-low. Do not burn oil. 3. Add ginger slices and cook until soft. Remove and reserve. 4. Add green onions and garlic and cook in oil, should bubble vigorously at first. 5. If using peppers, add pepper slices and then press ginger in a garlic press into oil. 6. Add hot sauce at this point. 7. Remove from heat and spoon over chicken, the oil should he about half oil and half vegetables.
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tz
Tomato Gardener
Posts: 73
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Post by tz on Jun 13, 2010 10:52:39 GMT -5
sauteed garlic scapes.
1 mess of garlic scapes, cut into 1-2 inch peices butter and olive oil in equal parts salt toasted almonds (I put a few in the coffee-spice mill and then put the crumbs in a hot pan for a couple of minutes)
Stir fry, add almonds, reduce heat and cover and let steam if you like them a bit softer.
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sorellina
Breeder in Training
Voice of Reason
Posts: 148
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Post by sorellina on Jun 25, 2010 11:53:09 GMT -5
Ciao tz-
Thanks for that, I still have lots of usable scapes out there and can always use more recipes for them!
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swampr
Global Moderator
Posts: 230
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Post by swampr on Jul 5, 2010 21:31:26 GMT -5
I want to try chinese leeks. As for the scapes, I dont bother. I always grow enough to pull a few at all stages of growth to use as needed. I look forward to garlic in the scallion stage as much as the mature bulbs.
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