Best 2 Burned Scallion Crema Recipes
Burned scallion crema, a tantalizing sauce with a smoky and subtly charred flavor, holds the power to transform ordinary dishes into culinary masterpieces. Made from carefully burned scallions blended with sour cream, mayonnaise, and a touch of lime, this versatile condiment adds a depth of umami and a touch of smokiness to a wide range of dishes. Whether you're grilling meats, roasting vegetables, or simply seeking a flavorful dip for your favorite snack, burned scallion crema is the answer. Embark on a flavor-filled journey as we explore the art of crafting this exceptional sauce and discover endless culinary possibilities.
Check out the recipes below so you can choose the best recipe for yourself!
SLAB-BACON TACOS WITH BURNED-SCALLION CREMA
This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it's far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.
Provided by Sam Sifton
Categories tacos, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
- Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
- While the bacon cooks, make the crema. 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.
- To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
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
Tips:
- Choose the right scallions: Use fresh scallions with bright green tops and firm white bulbs.
- Burn the scallions properly: Char the scallions over an open flame or under a broiler until they are blackened and blistered. This process brings out their smoky flavor.
- Don't overcrowd the pan: When searing the scallions, make sure to give them enough space so that they can brown evenly.
- Use a flavorful oil: Olive oil or avocado oil are good choices for searing the scallions. You can also use butter or ghee.
- Season the crema: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a splash of vinegar for a bit of acidity.
- Serve the crema immediately: Burned scallion crema is best served fresh. It can be used as a dip for vegetables, chips, or bread. It can also be drizzled over grilled meats or fish.
Conclusion:
Burned scallion crema is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to add flavor to your food, give burned scallion crema a try!
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