* Exported from MasterCook *
Spicy Scallion Paste
Recipe By :by Grace Parisi
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 scallions -- thinly sliced
2 garlic cloves -- minced
1 fresh hot chile -- seeded and minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.
Makes 1/4 cup (4 one-tablespoon servings)
The paste can be refrigerated for up to 2 days.
Lightly brush the paste onto tofu, shrimp, steaks, chicken or pork before grilling. Working a little of this paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff the paste right into a patty of ground beef with a hunk of Brie to make a super-luxurious cheeseburger.
Cuisine:
"Asian"
Source:
"Speedy Rubs, Pastes, & Sauces, Food&Wine, Published June 2006"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"1/4 cup"
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Per Serving (excluding unknown items): 72 Calories; 7g Fat (82.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 802 0 0 0
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