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zippy green beans
I found some lovely fresh green beans the other day--got home from work
late and tired but starving. I heated up the indoor grill, threw on a london broil that had been marinating all day (meat tenderizer, red wine vinegar, chopped garlic, worcestershire sauce, california seasoned pepper, extra black pepper), nuked a potato and heated up a skillet. Sprayed the skillet with pam, tossed in the trimmed green beans, and let them start to brown a bit. Turned them so the other side started to brown, then added half a cup of water. Covered them and lowered the heat so they steamed. When they were still slightly crisp, I decided something on my plate needed to be assertively flavored. I spied some French's Spicy Brown mustard with horseradish (I love this stuff!). I squirted some into the pan with the green beans. probably 2 tablespoons worth. Tossed again so it mixed with the water. Kept the lid off and let it all reduce until each bean was coated in a thin layer of sauce--3-4 min tops. Meanwhile, my potato finished in the microwave (white "new" potato--thin skinned) and the steak was ready. I sliced off some of the meat (I'll be picking at that the rest of the week) and dressed the potato with a drop of low fat sour cream and some chives. The steak was good and how can you go wrong with fluffy steamed potato with sour cream and chives? But the green beans were outstanding! Still slightly crisp, bright green flavor and then the mustard hits.. and then the horseradish zings you as it hit the back of throat! I'm making them this way again! I like this mustard as a sauce for chicken cutlets, or with corned beef, or cold roast beef, or I'll make a salad dressing with it. (It's great in a vinaigrette for chicken salad). Good stuff. |
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zippy green beans
Sheryl wrote:
> > The steak was good and how can you go wrong with fluffy steamed potato > with sour cream and chives? But the green beans were outstanding! > > Still slightly crisp, bright green flavor and then the mustard hits.. > and then the horseradish zings you as it hit the back of throat! > > I'm making them this way again! > > I like this mustard as a sauce for chicken cutlets, or with corned beef, > or cold roast beef, or I'll make a salad dressing with it. (It's great > in a vinaigrette for chicken salad). Good stuff. Your dinner sounds good, Sheryl. DH loves horseradish, his mother served it all the time. It wasn't in my heritage so I never really acquired a taste for it other than on corned beef. The "zing" hits the back of my throat, migrates up into my sinuses, and HURTS! It makes me think of a fire-breathing dragon. I don't mind Cajun or Mexican heat, but horseradish is too aromatic or something. gloria p |
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zippy green beans
In article >,
Sheryl > wrote: <snipped> > Still slightly crisp, bright green flavor and then the mustard hits.. > and then the horseradish zings you as it hit the back of throat! > > I'm making them this way again! > > I like this mustard as a sauce for chicken cutlets, or with corned beef, > or cold roast beef, or I'll make a salad dressing with it. (It's great > in a vinaigrette for chicken salad). Good stuff. Thanks for the idea. Green beans have been a good price lately. :-) -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine |
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zippy green beans
On 6/29/2010 8:43 PM, Sheryl wrote:
> something on my plate needed to be assertively flavored. I spied some > French's Spicy Brown mustard with horseradish (I love this stuff!). I > squirted some into the pan with the green beans. probably 2 tablespoons > worth. Tossed again so it mixed with the water. Kept the lid off and let > it all reduce until each bean was coated in a thin layer of sauce--3-4 > min tops. > Sheryl, I have never tried French's Spicy Brown mustard with horseradish, but I will now. Sometimes I will add just a little chicken base to green beans and fresh cracked pepper. It tastes wonderful with few additional calories. Becca |
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