Corn Amandine Food

HARICOTS VERTS ALMONDINE

Steps:

• Bring a large pot of salted water to boil.
• Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.
• Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.
• Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.
• Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.

GREEN BEAN AND CORN ALMONDINE

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
• Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
• Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.

GREEN BEANS ALMONDINE

Steps:

• Cook 1 pound trimmed, halved green beans in salted boiling water until tender, 3 minutes. Drain; rinse under cold water. Saute 1/4 cup sliced almonds in butter in a skillet over medium heat until golden, 2 minutes; add a pinch of nutmeg. Stir in the beans and 2 tablespoons water; season with salt and pepper. Cook, stirring, until warmed through, 2 minutes.

CORN AMANDINE

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook almonds in butter about 8 minutes, stirring frequently, until golden.
• Stir in corn, water, bouillon granules, garlic powder and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover; simmer 3 to 5 minutes or until corn is tender. Sprinkle with parsley.

TROUT AMANDINE

Steps:

• Melt butter in a saucepan over medium heat.
• Saute almonds in butter until golden.
• Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
• Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
• Heat oil in a large skillet over medium-high heat.
• Dip fillets in milk; dredge in flour mixture.
• Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
• Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.

FOIL-BAKED FISH WITH BLACK BEANS AND CORN

Steps:

• Adjust the oven rack to the lower-middle position and heat to 450 degrees.
• Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt and 1/4 tsp pepper in a medium bowl until well-combined. Spread butter mixture over the fish.
• Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining 1 teaspoon chipotle, remaining garlic, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
• Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish and fold the foil over the fish, folding the edges to seal.
• Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes. Carefully open the packets and sprinkle with remaining cilantro. Serve.

SALMON AMANDINE

Steps:

• Combine flour, salt and pepper.
• Sprinkle salmon filet on each side with seasonned flour.
• In skillet combine oil and butter; heat until hot and bubbly.
• Add salmon and cook until golden on both side.
• Carefully remove filets and place in a ovenproof pan.
• Cook in a 350* oven for 10-15 minutes until fish flakes easily with a fork.
• Place on serving plates.
• While fish is finishing in the oven make sauce.
• Deglaze pan by slowly stirring in lemon juice and vinegar.
• Add parsley, green onions and chicken broth; bring to a boil;
• Let sit and whisk in cream just before serving.
• Spoon sauce on salmon filets.
• Sprinkle with toasted almonds.