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It's Polk Salad Annie :). Somebody link the Elvis video....
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Thanks for all the tips and hints, I settled on mixing up fresh beans in a bowl with olive oil and garlic salt then placing them on a baking sheet and cooking at 450F for ten minutes.
Came out pretty good, not quite as good as Mancini’s, but serviceable. http://forums.pelicanparts.com/uploa...1574895526.jpg |
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Try parboiling them first, drying out, and then oil/spice/bake?
Or parboil, toss them in a hot cast iron to coat, and put that in the oven to finish. |
Blanch the beans in a pot of heavily salted water until just before they are crisp-tender. Drain and shock them until cool.
Saute some chopped shallots in butter to soften them, then add some reduced chicken stock. When the stock is reduced to nearly a glaze, add the beans and toss to coat. Add some butter, keep tossing and correct the seasoning. If you want the char on the beans as described in your earlier post, briefly saute them over high heat in a small amount of fat instead of blanching them, then follow the rest of the instructions. |
I made it out to Mancini’s again last night and of course got the beans. I think they just use salt on theirs not a garlic salt.
I want to be able to eat more veggies and do it super simple, I don’t get a lot of enjoyment out of cooking- just like the eating! Seems like my first attempt with just olive oil and the oven is a winner, but will use just salt next round. Thanks for all the good tips, Rutager |
Grocery shopping today and I got salt and pepper- yup didn’t have those at home; not much of a cook now I’m now up to 3 spices!
So for dinner tonight, I sprinkled salt and pepper on olive oil covered asparagus and baked at 450 for ten minutes. Tasty. |
FYI, if you are cooking and want to use garlic that is not fresh, don’t use garlic salt, use garlic powder and salt separately so you can control the ratio. Otherwise, if you like garlic, you get the dish too salty. This is especially important when cooking cured meat like ham, bacon or hocks...or if also seasoning with soy sauce or bullion. All are already very salty.
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I usually do either
1. Drop in boiling water for 2 min, drain, then into hot pan with oil, garlic, ginger and salt. Fry, stirring often, until blistered and starting to blacken in spots. Turn off heat, add a little sesame oil, black pepper and red pepper flakes. stir a little more, and serve. 2. In pot with plenty of butter and some salt, cover and cook at medium-low temp, Toss occasionally, until tender but not mushy. |
So, I have now made green beans, asparagus and tonight, I did broccoli with the olive oil, salt and pepper cooked at 450 for 12 minutes.
Dang, makes vegetables so good. |
brussel sprouts, cauliflower, butternut squash, carrots, sweet potatoes all do well roasted. Sometimes I use bacon grease instead of the EVOO.
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So in order to get bacon grease, I would have to cook bacon first... I like where this is going! Best, Rutager |
And just throw the bacon on top like bacon bits. Mmmm.
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Just say no!
Yuck, green beans. No way. Never liked em and never will Tony |
Well, I tried Brussel sprouts tonight and they weren’t delicious treats like the beans or asparagus.
I did eat them all like a big boy- now give me my dessert! Rutager |
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What happened to the meet up with Shaun? Have you asked the waitress at Mancini's what is on the beans?
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