Ginger Scallion Sauce

Oh hello. It’s been awhile…

What’s new? Not much here. Except apparently time travel, because suddenly I looked at the calendar and it’s April, which doesn’t seem possible. Oh also? Apparently Chrissy Teigen – gorgeous lady blogger, SI swimsuit model, fiancee of John Legend – somehow discovered the recipe for Spicy Sesame Noodles with Chicken on here and made them and loved them and then posted about them and linked back to here, so B&G blew up today. So many thanks to her. One of her tweets earlier was that she was packing for a trip to Australia with Erin Andrews and Brooklyn Decker and the background photo on her account is a gorgeous picture of her in her unders – our lives are exactly the same, but opposite – but we can clearly both enjoy the hell out of some noodles! (update: mystery solved – my awesome cousin Danny and his gorgeous girlfriend Kellie brought these to a party that Chrissy attended – my family is fancy…)

Um, so the last couple of weeks (months?) ┬áhave involved a trip to Denver to see the littlest, a trip to NYC for a birthday, quality time with my tiny boyfriends Baby L and Baby Dubs, working, the gym, and the other usual stuff. I have been thinking about the blog a lot, but have not actually been cooking all that much because it’s been so busy, so even had I not been suffering from some serious writers’ block (or a serious case of the lazies, not sure which…) I wouldn’t have had much to write about. But things are turning around! And B&G got a bit of a facelift, in case you haven’t noticed…it is making some of the formatting a little wonky but I’ll work on that…

I want to tell you about Ginger Scallion Sauce because it is the greatest thing ever, but in order to do that, I need to start with an apology for my one true chef/celebrity love, Dave Chang…

Oh my heavens.

David, I need to confess something. I’ve been unfaithful. I wanted to make this sauce the minute I first saw it, lo those several Christmases ago when I got your book. And I did, almost immediately. And it was fine, but not great, and I was sad, but wasn’t going to let it turn me away from you. It had to have been my fault right? I couldn’t blame you, I must have executed incorrectly, and you were likely as disappointed in me as I was in you. But it was ok, we would get through it. But then…my eye wandered, and THIS caught my attention. Deep down in my heart I knew it would be Francis. I’ve always had a wee bit of a crush on him too. And so I made his version. David, I’m sorry. It’s better. It’s heaven. But I hope you can forgive me the transgression. You’re still first in my heart. But I can’t promise it will be just that one time. This stuff is too good.

The ingredients

This is a condiment. One of the most flavorful condiments ever. I have mixed it with plain noodles and fried rice, and I’ve eaten it with steak and I’ve eaten it with fish. It would be awesome in soup, and I will add it to the ramen I plan to make later in the month. It is so good that I plan never to be without it again. It is equal parts minced scallions and minced ginger, both of which I did in about 30 seconds in the food processor. Then it gets an almost ungodly amount of salt, and hot oil is poured over it so it sizzles and removes some of the bitterness that ginger and scallions can have raw. It mellows them a little. That is where this version is better than the Momofuku version. I actually finished mine with a splash of light soy sauce as a nod to the version that inspired me, and it is perfection.

With steak and noodles.

Really I can’t say enough good things about this. Just make it and you’ll see.

With noodles and tuna.

Before we go on…

First things first. Please check out my awesome cousin Sam…wish I was half as talented and adventurous!

How come I’m not dating Seth Davis? How have I missed this guy? Anyone know anything about him? Like, for instance, his phone number? Now that March Madness is over he must have some free time, right?

I accidentally saw Tiffany in concert last weekend in New York. It was awesome. I love New York.

What I am reading right now: I am actually too embarrassed to tell you the trash book I’m reading, so let’s just leave it at The New Yorker…

What I am listening to right now: Portraits by The Wheeler Brothers – the band of a guy that studied with my sister in Spain…they are very good.

Craftiness of the week: pillow covers for Al and Dyl and their new apartment…pictures later.

I am in for a few nights of revelry over the next couple of days. It’s my birthday, and I decided drinking is a better option than crawling in a hole and crying. See you on the flip side.

Ginger Scallion Sauce (makes about 1.5 cups)

adapted from Francis Lam and Momofuku

1 ounce ginger, peeled and cut into one inch pieces

1 bunch scallions, roots and ends trimmed, both white and green parts cut into one inch pieces

1/2 cup peanut or grapeseed oil

Splash of light soy sauce

More kosher salt than you think you need

Pulse ginger in a food processor until finely minced. You do not want to puree it, so pay close attention as you are doing it. Put ginger into a large heat proof bowl. Not kidding about the large part or the heat proof part. Do both of those things for real. Pulse the scallions in the food processor (no need to wash it in between) until they are finely minced and add them to the ginger. Throw a good pinch of salt in the bowl and set aside while you heat the oil.

Heat the oil over medium heat just until you see the first wisp of smoke. Be careful. It will be quite hot at this point. Pour the oil over the ginger scallion mixture and step back because it will splatter and smell awesome. Stir the mixture together and add a splash of soy sauce and more salt and let it cool. Add it to everything in the world because it is so delicious.

 

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