Grilled Green Beans With Gorgonzola Vinaigrette Food

GRILLED GREEN BEANS WITH GORGONZOLA VINAIGRETTE

Steps:

• In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.
• In a small saucepan over medium heat, combine 1 1/2 teaspoons of the olive oil and vinegar, gorgonzola, brown sugar, garlic, green onion, thyme, and basil. Cook just until the ingredients start to combine, approximately 7 minutes. Remove from heat.
• Toss the green beans in the remaining 1 1/2 teaspoons olive oil and season lightly with salt and pepper. Lightly grill the beans on the barbecue grill approximately 1 to 2 minutes, stirring constantly. Remove from barbecue and toss in the warm vinaigrette. Transfer to a serving platter and serve immediately.

SOUTHERN GREEN BEANS

Steps:

• Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet.
• Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.

GRILLED GREEN BEANS WITH BACON VINAIGRETTE

Steps:

• Preheat a grill over medium-high heat. Lay 2 sheets of aluminum foil, about 14 inches long, on top of each other and crimp the edges together and up slightly so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place the foil baking sheet on the grill and add 2 tablespoons water. Grill the beans, tossing with long tongs occasionally, until lightly charred and softened, about 10 minutes. Add the onions and another 2 tablespoons of water and continue to grill until the beans and onions are tender, another 6 to 7 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crispy; transfer to a paper-towel-lined plate to drain. Pour off the bacon drippings, leaving about a tablespoon in the skillet. Remove the skillet from the heat and immediately stir in the mustard, vinegar and remaining 1 tablespoon oil until combined.
• Transfer the beans and onions to a bowl and add the vinaigrette from the skillet. Toss well, crumble the bacon over top and serve.

GREEN BEANS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
• Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
• Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

GREEN BEANS WITH BALSAMIC VINEGAR

Steps:

• Rinse and snap beans.
• Mince garlic.
• Mix garlic, vinegar and olive oil and set aside.
• Steam beans until tender but firm, approximately 10-15 minutues.
• Toss with balsamic vinegar dressing.
• Can be refrigerated and served cold.

GARLIC GREEN BEANS WITH GORGONZOLA

Steps:

• Place green beans, water chestnuts, green onions and 1/4 cup cooked bacon in a 4-qt. slow cooker. In a small bowl, mix wine, thyme, garlic and seasoned salt; pour over top. Cook, covered, on low until beans are crisp-tender, 3-4 hours. Drain liquid from beans., Just before serving, stir in sour cream; sprinkle with cheese and remaining bacon.

SKILLET-CHARRED GREEN BEANS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
• Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
• Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
• Transfer to a serving platter and serve warm or at room temperature.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

ARICA'S GREEN BEANS AND FETA

Steps:

• Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
• Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

GREEN BEANS WITH HAZELNUTS AND GORGONZOLA

Steps:

• Steam green beans until crisp-tender, 4 to 8 minutes. Transfer to a bowl and toss with oil and vinegar; season with salt and pepper. Sprinkle with Gorgonzola and nuts.

GRILLED GREEN BEANS

Steps:

• Combine green beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow green beans to marinate for 30 minutes.
• Preheat grill for medium heat and lightly oil the grate. Arrange green beans on a grill pan.
• Place grill pan on preheated grill; cook and stir green beans until lightly charred, about 10 minutes.