Grilled Hoisin Glazed Scallions With Warm Flour Tortillas Recipes

GRILLED HOISIN AND SRIRACHA SCALLIONS

Steps:

• Grill 2 bunches scallions until slightly charred and soft, 3 to 4 minutes. Cut into 1-inch pieces. Mix 3/4 cup hoisin sauce, 2 to 3 tablespoons Sriracha, 1 tablespoon toasted sesame oil,1 teaspoon grated ginger and 1/4 cup water in a bowl; stir in the scallions.

GRILLED HOISIN BEEF

Steps:

• Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
• Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
• Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
• Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

GRILLED SCALLIONS

Steps:

• Herb Vinaigrette:.
• Place all ingredients except oils, in a jar and shake well. Add oils and shake again. Or, place in food processor and add oil slowly with motor running to make this creamy. Set aside.
• To grill scallions:.
• Trim both ends of scallions and leave whole. Brush liberally with vinaigrette.
• Place directly on grill and barbecue 5 minutes on each side or until slightly charred and crispy.
• Serve as a side dish. Enjoy!

GRILLED SCALLIONS VINAIGRETTE

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Toss scallions with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper.
• Grill scallions, covered, turning occasionally, until wilted and tender, 6 to 8 minutes.
• Whisk together remaining tablespoon oil, vinegar, mustard, and sugar in a large bowl.
• Toss scallions with vinaigrette and season with salt and pepper. Serve warm or at room temperature, topped with egg.

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• 1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, and sesame oil in a bowl large enough to hold the chicken. Transfer 1/4 cup of the mixture to a small bowl, and reserve for glazing. Add the chicken to the bowl, turning to coat. Cover and refrigerate for 1 hour.
• 2. Heat a gril or grill pan to medium-high. Grill the chicken 3 minutes per side, or until just cooked through. Brush with some of the reserved glaze, turn and cook 30 seconds left. Move to a platter; shower with the scallions and sesame seeds if you so chose.

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.