Grilled Green Beans

Grilled Green Beans

Grilled Green Beans

Sometimes I wish there was a kind of Willy Wonka-style candy factory that produced chocolate covered vegetables instead of candy ūüôā ¬† ¬†OK, call me crazy, but don’t you think that sort of factory would be totally AMAZING? ¬† Be honest now‚Ķ.you want it. ¬† There’s no shame in that.

Since there’s no fantasy-land vegetable candy factory (not yet, anyway), I’ve had to settle for roasting a big ole batch of green beans with shallots and garlic and then tossing them with some soy sauce and sesame oil. ¬†They weren’t chocolate covered, but we ate them like candy. ¬†What’s with me going on about candy?—-enough, already.

IMG_8109

Haven’t you ever considered grilling green beans? ¬† This is a fantastic approach, giving the vegetables a little smoky char. ¬†A grill basket or similar grill-top devise exposes all the surfaces to the flame, but if you don’t have a grill basket, ¬†grill them on a piece of heavy-duty foil. ¬†Be sure you don’t skip the step of covering them and letting the mixture stand, so it all steams to perfect doneness during that time.

IMG_8104

The flavor of these beans is extraordinary. Kind of like something you expect to get in a fine restaurant.   We loved them and I think you will too. So while fresh green beans are still available at the market, give them a try.

GRILLED GREAN BEANS

Yield:   Serves 6

Ingredients:IMG_8096

  • 3 large shallots or 1 small red onion, vertically sliced
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed ( I used a mixture of green beans and wax beans)
  • 2 tablespoons canola oil
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

IMG_8097

Directions:

1.  Preheat grill to medium-high heat.

2.  Place a grill basket on hot grill; preheat for 5 minutes.

3.  Place shallots, garlic, and green beans in a large bowl.  Drizzle with canola oil; toss well to coat.

Toss vegetables with olive oil.

Toss vegetables with canola oil.

Arrange mixture in hot grill basket; cover grill, and cook 7 minutes or until beans are lightly charred, tossing occasionally.

Toss occasionally for even cooking and browning.

Toss occasionally for even cooking and browning.

Place bean mixture in a large bowl; cover and let stand 5 minutes.  Add soy sauce and remaining ingredients; toss to combine.  Serve hot.

IMG_8109

 

SOURCE:   COOKING LIGHT

Advertisements

Sirloin Tips in Shallot Butter Sauce

Sirloin Tips in Shallot Butter Sauce

Sirloin Tips in Shallot Butter Sauce

I was watching an episode of America’s Test Kitchen one day several years ago when Christopher Kimball was talking about how to get a perfect pan-cooked steak. ¬†He used a sirloin steak in his presentation that day, but stressed that any tender cut of steak will do nicely. ¬†From that episode I ¬†learned two important bits of cooking advice: ¬†Always get your pan really hot before adding anything to it, especially meats that need a good sear; and also a dish can taste fantastic without a whole bunch of ingredients. So keeping it simple is often the best way to achieve outstanding results.IMG_5531

Both of those points are illustrated in this recipe for Sirloin Tips in Shallot Butter Sauce. ¬†Using sirloin tips is my own idea, but the rest of the recipe comes from Chris Kimball and Cook’s Illustrated. ¬†This is my preferred way of cooking steaks, outside of grilling them outdoors, ¬†because you end up with a richly flavorful sauce to pour over the steak, and they are quick to prepare this way. ¬†Like me, if you try this once, you may never go back to broiling again. ¬†And who likes cleaning the broiler pan anyway?

SIRLOIN TIPS IN SHALLOT BUTTER SAUCE

Servings:  about 2   Adjust ingredients accordingly to make more.

Ingredients:IMG_5526

  • about 1 pound sirloin tips. ¬†If large, cut in half.
  • salt and pepper to taste
  • 1 medium shallot, diced fine
  • 2 Tbsp. cold butter
  • 1 tsp. lemon juice
  • chopped parsley for garnish

Directions:

1.  Preheat a large skillet to very hot.  Add steak to dry pan.  Do not disturb.  Cook for 4 Р5 minutes before turning over.  Cook another 4 Р5 minutes or less it you like your steak rare.  Season with salt and pepper.IMG_5527

2.  Remove steak from pan to a serving platter and tent with foil to keep warm.

3.  Into the skillet add chopped shallots and the cold butter.

Add shallots and cold butter to pan.

Add shallots and cold butter to pan.

Saut√©, and scrape up browned bits and film from the pan’s bottom. ¬†Add the lemon juice and mix in along with any juices that have drained from the steak.

This if flavor you're looking at!

This is¬†flavor you’re looking at!

Warm through, then pour over steak.  Garnish with chopped parsley and serve.

IMG_5533

My most favorite way to have steak.

SOURCE: ¬† Cook’s Illustrated

Sirloin Tips with Butter Sauce

 

There are times when I want to prepare a tender cut of beef, ¬†but using our gas grille is not feasible (it’s raining outside, or too cold); or I do not want to use the oven or broiler ( it’s too hot to turn on the oven). ¬†That’s when I turn to this recipe. ¬† You can prepare a very delicious steak, or any other tender cut of beef very quickly. ¬† I particularly like sirloin tips, but I’ve made it with Hanger steak, and with a sirloin steak, and they have all been wonderful. ¬†This requires only ¬†a few ingredients.

In addition to the meat of your choice, have ready:

  • 1 large or 2 small shallots, chopped fine
  • 2 tablespoons cold butter
  • salt and pepper
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped parsley

Preheat a large fry pan to very hot.  Do not spray or oil the pan.  A hot pan is required to quickly sear the surface of the meat and seal in the juices.  Add the steak to the dry pan, and cook 4-5 minutes/side.  Turn once only. Cooking time is dependent on your preference for rare, versus more will-done.

Remove meat from pan to a platter.  Season with salt and pepper, and cover with foil to keep warm.

Into the hot pan add chopped shallots, and the butter.  Saute, and scrape up browned bits.  Add the lemon juice, chopped parsley, and any juices which have drained from the hot steak.  Warm through, pour over steak, and serve.

SOURCE: ¬†Cook’s Illustrated