BURNED-SCALLION CREMA
This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite. I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes. I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos. It's a versatile condiment. Try it with nachos in place of the traditional sour cream.
Provided by Sam Sifton
Categories condiments, side dish
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
- Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 235 milligrams, Sugar 2 grams
CHARRED SCALLION BUTTER
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Provided by Alison Roman
Categories Bon Appétit Green Onion/Scallion Summer Grill Fish Sauce Butter Lime Lime Juice
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Heat a large cast-iron skillet over high until smoking hot. Add scallions and cook, turning occasionally, until evenly blackened, 8-10 minutes. Transfer to a cutting board and let cool; coarsely chop.
- Mix scallions, lime zest, and lime juice into butter in a medium bowl until evely blended; season with salt and pepper.
- Do Ahead
- Butter can be made 2 weeks ahead. Cover and chill.
CHARRED SCALLION DIP WITH LEMON AND HERBS
This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don't have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it's also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.
Provided by Alexa Weibel
Categories easy, snack, barbecues, dips and spreads, appetizer, side dish
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 13
Steps:
- Heat a grill or a grill pan over high.
- As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
- On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
- While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
- Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.
CHARRED SCALLION DIP
Steps:
- Heat a grill pan or grill to medium-high heat. Lightly oil the grill grates.
- Set 2 scallions aside. Drizzle the remaining scallions on a plate with the olive oil and sprinkle with salt and pepper. Add the oiled scallions to the grill pan and cook until slightly charred, 2 to 3 minutes per side. Set aside to cool completely, then finely chop. Thinly slice the whites and light greens of the remaining 2 scallions and set aside for garnish.
- Combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and 1/4 teaspoon ground pepper in a medium bowl. Beat with an electric mixer until smooth. Stir in the grilled scallions. Transfer to a serving bowl and garnish with the fresh sliced scallions. Serve right away or chill.
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