Fried Green Beans Scallions And Brussels Sprouts With Buttermilk Cornmeal Coating Food

FRIED GREEN BEANS, SCALLIONS AND BRUSSELS SPROUTS WITH BUTTERMILK-CORNMEAL COATING

Steps:

• Combine cornstarch, polenta or cornmeal, salt and baking powder in a bowl and whisk together. Add buttermilk and sparkling water and whisk together until mixture is blended and has the consistency of thick cream.
• Top and tail beans. Trim brussels sprouts and quarter. Trim root end off the scallions and cut away dark green ends.
• Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing vegetables from the oil.
• Using tongs, dip vegetables into batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over halfway through with the spider to make sure the coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches.
• Using the spider, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.

GRILLED GREEN BEANS AND SCALLIONS

Steps:

• Toss 3/4 pound green beans with olive oil and salt on a double sheet of foil; fold to seal. Grill 18 minutes, turning once. Toss 1 bunch halved scallions with olive oil, salt and pepper; grill 3 minutes. Toss with the green beans, olive oil, salt and pepper. Serve with lemon wedges.
• SERVES: 4; Calories: 126; Total Fat: 10 grams; Saturated Fat: 1.5 grams; Protein: 2 grams; Total carbohydrates: 8 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 446 milligrams

FRIED GREEN BEANS

Steps:

• Preheat oil to 375 degrees F.
• Whisk the beer, flour, salt and pepper until smooth.
• Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

STIR-FRIED SPROUTS WITH GREEN BEANS, LEMON & PINE NUTS

Steps:

• Cook the sprouts and beans in a pan of boiling salted water for 3 mins, then drain well. Heat the oil in a large wok or frying pan. When hot, add the lemon zest and pine nuts. Cook for a couple of seconds, then add the vegetables and stir-fry for 3-4 mins until the sprouts colour a little. Add a squeeze of lemon juice and salt and pepper to taste.

BRUSSELS SPROUTS GREEN BEANS AND MAPLE BACON

Steps:

• Heat olive oil in a braising pan, add bacon and bay leaves. Cook bacon until tender and remove grease except for 2-tablespoons. Add Maui onion and garlic. Saute' 2-3 minutes.
• Add Zinfandel Wine and reduce by one half.
• Add chicken stock, sweet chili sauce, Brussels sprouts, Blue Lake Green Beans, sea salt, white pepper and stir the vegetables.
• Add fresh herbs and bring to a full boil. Reduce to a simmer for 20-minutes or until vegetables are tender.
• Season with fine sea salt and white pepper to taste. Add fresh lemon juice, lemon zest and stir vegetables.
• Serve in warm bowls.
• Garnish with Fresh Parsley Sprigs.

SHREDDED BRUSSELS SPROUTS AND SCALLIONS

Steps:

• Cut sprouts in half and slice thin lengthwise. In a heavy skillet melt butter over moderately high heat until foam subsides and sauté sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes. In a bowl toss vegetables with lime juice and salt and pepper to taste.

FRIED GREEN BEANS

Steps:

• Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

FRENCH FRIED GREEN BEANS

Steps:

• Preheat oven to 250 degrees. Heat oil in deep fryer to 375 degrees. You could use a heavy pot on the stove top with about 2 inches of oil in it. You want the beans to float and not be crowded.
• Wash the greenbeans and dry them well. Snip the ends but leave them full length.
• Prepare pancake mix per instructions on the box. You will need about 3 cups of the mixture.
• Dip the greenbeans in the batter mixture and put them in the hot oil. Put them in one at a time so they don't "glue" together but you can do quite a few at a time. Cook them until they are golden brown.
• Remove cooked beans from oil and drain on paper towels. While they are still hot sprinkle them with the parmesan cheese.
• Place the beans on a cookie sheet in the preheated oven while you cook the remaining beans. Try not to leave them in the oven for too long as the batter will start to get soft. Usually mine don't make it to the oven because they get eaten before they get that far.

DEEP FRIED GREEN BEANS

Steps:

• Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl.
• Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
• Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.

SAUTéED GREEN BEANS AND BRUSSELS SPROUTS WITH CHILE AND MINT

Steps:

• Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
• Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
• Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.