I was lucky enough a few weeks ago to meet the Lee Brothers at an event a few weeks ago. Their new cook book is really fantastic and they are just as charming and witty in person as their writing. These beans were inspired by their Skillet Green Beans with Oranges recipe, however, I couldn't be bothered with the sectioning of the orange and what not the evening I made this. I did, however, have some fresh squeezed citrus juice handy thanks to the husband's excellent bartending skills (see below for a bonus holiday cocktail recipe). My tastebuds are indebted to the Lee Brothers for pointing out the lovely combination of green beans and citrus.
We ate these along with some delicious steamed crab legs. The combination of the sweet crab and the tender, citrusy green beans was great. However, the beans would also be good alongside poached or grilled chicken breasts or steamed fish fillets.
1 Tablespoon vegetable oil
1 lb green beans, trimmed
juice from 1/2 lemon
juice from 1/2 lime
juice from 1 clementine, or 1/2 orange
Combine the juices from the lemon, lime, and clementine in a small bowl.
Add oil to a large non-stick skillet and heat over high heat until just smoking. Add the beans in a single layer to skillet. Cook for about 8 minutes, only stirring every 1-2 minutes so the green beans get nicely charred.
Remove pan from heat and add the citrus juice. Swirl around pan to coat the beans until nearly all the juice has evaporated. Remove from pan immediately to prevent the juice from reducing too much and burning. Serve warm.
The husband came up with this recipe a few years ago. Since clementines are only available for a short time around the holidays, this is the perfect cocktail to serve at a Christmas party or before a big holiday dinner. I suppose an orange could be substituted for the clementine, but then it wouldn't be as special!
Juice from 1/2 lemon
Juice from 1/2 lime
Juice from 1 clementine
Amaretto
Combine the juices in a cocktail shaker. Depending on the juiciness of the citrus, it should be between 1/4-1/2 cup of juice. Add an equal amount of Amaretto to the juice and a lot of ice. Shake until chilled, then strain. Serve in a martini glass with a wedge of clementine to garnish.
We ate these along with some delicious steamed crab legs. The combination of the sweet crab and the tender, citrusy green beans was great. However, the beans would also be good alongside poached or grilled chicken breasts or steamed fish fillets.
1 Tablespoon vegetable oil
1 lb green beans, trimmed
juice from 1/2 lemon
juice from 1/2 lime
juice from 1 clementine, or 1/2 orange
Combine the juices from the lemon, lime, and clementine in a small bowl.
Add oil to a large non-stick skillet and heat over high heat until just smoking. Add the beans in a single layer to skillet. Cook for about 8 minutes, only stirring every 1-2 minutes so the green beans get nicely charred.
Remove pan from heat and add the citrus juice. Swirl around pan to coat the beans until nearly all the juice has evaporated. Remove from pan immediately to prevent the juice from reducing too much and burning. Serve warm.
BONUS RECIPE: The Clemaretto Sour
The husband came up with this recipe a few years ago. Since clementines are only available for a short time around the holidays, this is the perfect cocktail to serve at a Christmas party or before a big holiday dinner. I suppose an orange could be substituted for the clementine, but then it wouldn't be as special!
Juice from 1/2 lemon
Juice from 1/2 lime
Juice from 1 clementine
Amaretto
Combine the juices in a cocktail shaker. Depending on the juiciness of the citrus, it should be between 1/4-1/2 cup of juice. Add an equal amount of Amaretto to the juice and a lot of ice. Shake until chilled, then strain. Serve in a martini glass with a wedge of clementine to garnish.
No comments:
Post a Comment