Savory scones-I usually add scallions to the dough.
4 Likes
plus cheddar
plus bacon
= 
3 Likes
Absolutely-the best scone trio.
1 Like
I love that ginger scallion sauce!
1 Like
Yes! I was reminded by myself to make it again soon!
1 Like
That makes two of us 
Today I used up four of the seven bags of scallions in our fridge by making a scallion-in-oil paste for the freezer.
From 14 c. of chopped scallions (minced further in the FP with a total of 7 1/3 T. of oil), I ended up with just shy of 7 cups of product, which I divided into 1/2-cup portions. Eight of those portions I’m freezing in handy little silicone cups. Not having enough of those, however, I put my college skills to work resulting in a number of 3-fingers baggies of the precious goods. Frankly, the zip-locs would be much more space-efficient for long-term storage, but … sigh … disposable plastic.
I’ll use these in sauces and dressings, soups, eggs, and (quite likely) meatballs.
11 Likes
What a fabulous freezer stash to have!
3 Likes
I hope so! I haven’t tried it with scallions before (only basil), but am hoping for the best.
2 Likes
Ummm, and Roasted Green Chili of Choice
2 Likes
Great idea - thank you!
Cheers
Poblano, Anaheim, Hatch, Jalapeño all work well as do Pickled Jalapeño
I wanna try this using Trader Joe’s precooked pork belly as a shortcut.
2 Likes
So funny, I had the same thought when this thread popped up again and I saw the double-cooked pork comment — because I have some of that pork belly in the freezer, having forgotten to take it with me last trip home.
TJs stopped stocking frozen sliced leeks, but they still have trimmed leeks in the produce section.
2 Likes
What do you think?
I like mine cooked down a bit.
If you char the scallions, it adds another layer of flavor, but I love even the basic version of this so much! (ETA: sorry, realized while re-reading the thread that I repeated myself. Oh well!)
The dim sum / Cantonese poached chicken version is nicely gingery and cooked down more than the just-scalded version.
Have you tried Pajeon / Korean scallion pancakes yet? Maangchi’s technique is helpful. They freeze well.
1 Like
A favorite @casa lingua. Isn’t that the ginger-scallion sauce you referenced in this thread?
1 Like
I do like a charred scallion sauce. I have a slightly sweeter, mayo based version that I like to make for a salad dressing.
I also like pajeon quite a bit. Haven’t made it in a while; I probably should!
2 Likes
Lol! I’ve probably mentioned it all over the place. Now there’s a picture for proof! 
3 Likes
Hey - no shame in that game. When we find / found something we really enjoy, we sing it from the rooftops. All of them! 
1 Like
