Yams With Ginger And Scallions Recipes

SOUTHERN STYLE CANDIED YAMS WITH GINGERSNAP CRUNCH

Steps:

• For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
• For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

YAMS WITH GINGER AND SCALLIONS

Steps:

• 1. Bring a large pot of salted water to a boil. Add yams and cook until tender, 8-10 minutes. Drain yams in a colander and transfer to a large shallow serving dish. Return pot to the stovetop. 2. Heat oil in the pot over medium-high heat. Add the garlic, shallots, scallions, jalapeños, ginger, and salt and pepper. Cook, stirring often, until fragrant, 1-2 minutes. Reduce heat to medium-low and cook, covered, stirring occasionally, until ginger has softened, 15-20 minutes. 3. Stir the basil into the ginger mixture; cook, uncovered, until basil has softened and released its fragrance (but not lost its bright color), about 30 seconds. Spoon the ginger-basil mixture over the yams. Season with salt and pepper. Right before serving, drizzle the lime juice over the top.

BAKED YAMS WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss together all ingredients. Transfer to a large 9x13 pan.
• Bake for 20 minutes and stir potatoes. Bake for another 20 minutes (or until potatoes are tender).

GINGERED YAMS

Steps:

• Heat a small saucepan over medium heat.
• Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
• Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes.
• Add the cream and reduce by one-third over low heat, about 10 minutes.
• Keep warm.
• Meanwhile, combine the yams in a large saucepan with enough water to cover them completely.
• Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20 to 30 minutes.
• Drain and transfer to a food processor.
• Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth.
• Transfer the potatoes to a bowl, correct the seasonings, and serve.

GINGER-SCALLION RAMEN NOODLES

Steps:

• Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
• Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
• Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.

CLAMS STEAMED WITH GINGER AND SCALLIONS

Steps:

• Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.

BLACK BASS WITH SCALLIONS IN GINGER NAGE

Steps:

• Combine the wine, water, vinegar, celery, garlic, leeks, the quartered tomatoes, thyme, rosemary, salt and cayenne in a large, wide pot and bring to a boil. Lower the heat and simmer for 1 hour and 10 minutes. Add the fennel, mint and basil and simmer for 20 minutes longer. Strain.
• Return the broth to the pot and simmer. Add the fish and poach until just cooked through, about 5 minutes. Transfer the fish to 4 large soup plates. Add the scallions to the broth and blanch until just tender, about 2 minutes.
• Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander. Ladle broth over the fish and serve immediately.

GINGER-SCALLION WINGS

Steps:

• Preheat oven to 450 degrees. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through.
• Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.

MUSTARDS' YAMS

Steps:

• Cover yams with salted water and boil until tender, so that a fork will penetrate easily. Run them under cold water immediately.
• Cut yams in half-inch slices lengthwise.
• Mix together oil, tamari, ginger and scallion and pour over potatoes.
• Mix together the ingredients for the vinaigrette and reserve.
• Put yams on the grill for a minute, then turn them 90 degrees and cook for another minute to burn a cross-hatch pattern into them. Turn over and repeat process.
• Remove to a platter and drizzle vinaigrette over all.