Two more: Not Yer Momma’s Recipes!

On the heals of the “goulash” post where I described my family recipe for Goulash (Hamburger, Tomatoes, Macaroni) and variations thereof,  and my Mom’s Green Beans, I prepared the following recipe I had recently grabbed from Vegetarian Times as seen here.
* Exported from MasterCook *

Green Beans with Walnuts and Shallot Crisps

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Side Dish

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
2 1/2          large  shallots — peeled and sliced into thin rings
1/4           cup  vegetable oil
1              pound  green beans — trimmed
1 1/2    tablespoons  apple cider vinegar
1 1/2    tablespoons  Dijon mustard
1 1/2    tablespoons  vegetable oil
1 1/2    tablespoons  maple syrup
1/2           cup  walnuts — toasted and chopped

To make Shallot Crisps: Spread shallot rings on paper towel, sprinkle with
salt, and cover with another paper towel. Let stand 10 minutes. Blot
excess moisture from shallots.

Heat oil in small saucepan over medium heat. Add shallots, and fry 2 to 4
minutes, or until golden brown, stirring frequently.

Pour shallots and oil through fine mesh strainer, or remove shallots with
slotted spoon. Spread shallots on paper towels to drain and cool. Discard
oil. Store shallots in jar, if desired.

Cook beans in large pot of boiling salted water 5 to 8 minutes, or until
just tender. Drain. Whisk together vinegar, mustard, oil, and maple syrup
in serving bowl. Add green beans, and toss to coat. Season with salt and
pepper. Top with Shallot Crisps and chopped walnuts, and serve.

Description:
“Shallot crisps are the star attraction here and can be made in
advance. In a tightly sealed jar, they will keep at room temperature
for 2 weeks-but you’d better hide the jar.”
Source:
“Vegetarian Times Issue: November 1, 2008   p.71”
S(Internet Address):
http://www.vegetariantimes.com/recipes/10725?section=&utm_source=MyVe
etarianTimes&utm_medium=newsletter&utm_campaign=MyVegetarianTimes”
Copyright:
“2010 Cruz Bay Publishing, Inc.”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 320 Calories; 28g Fat (74.3%
calories from fat); 6g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 78mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Chef Jim’s Tip:  The first time I made Shallot Crisps I did them in my Wok, used a bit less oil as you can puddle a little oil in the bottom for some depth and they fry up nicely, pulling them out with a spider and adding more makes it an easy process to ensure more even crispiness!

I made this for a client and of course tasted it and it was a true winner!  Came home and made it for dinner, since the sous chef, Nana, wasn’t in attendance at the client’s it was her first taste and she loved them!

They’ve become my new favorite way with fresh green beans!

That was Monday night, then Tuesday night I planned some grilled marinated steak strips.  Digging around the pantry for a quick side dish, I decided I had a real craving for Macaroni Salad, and ode to the last days of summer, I suppose.  But not just Mac & Mayo–something with veggies, robust, almost a meal on it’s own!

So the result is, wait for it ;-):

NOT YOUR MOMMA’S MACARONI SALAD!

Here’s the list of ingredients, it’s one of those recipe ideas where you control how much of each you want!

  • Elbow Macaroni
  • Hard-boiled Egg chopped
  • Carrot cut in 1/2in cubes
  • Frozen Peas
  • Celery stalk chopped
  • Red Bell Pepper chopped {1/2 red 1/2 yellow would be pretty}
  • Shrimp–boiled w/favorite spice blend, shocked and chopped
  • Mayonnaise {Miracle Whip in my house–love the creaminess}
  • Dijon Mustard {actually a horseradish dijon would be great}
  • Prepared Horseradish {omit if using the horseradish dijon}
  • Capers (undrained) {chopped briny olives would be good substitute)
  • Hungarian Paprika
  • Freshly Ground Sea Salt & Black Pepper

Method:

Cook Macaroni per package directions adding the cubed carrot for last four minutes and frozen peas for last 1 1/2 minutes.  Drain, shock in ice water, set aside to drain while prepping balance of ingredients.  I just mixed the sauce ingredients in separate bowl tasting as I went and adding more capers and horseradish until I liked the balance.  I wasn’t very hot from the Horseradish at all, but gave a nice background note.  I might add a dash or two of Tobasco next time.  When Macaroni and veggies are well drained combine all ingredients in serving bowl and enjoy!  I always sprinkle a little Paprika on top,  just like Mom did!

It was very refreshing next to the very marinated Steak strips.  Slices of toasted olive bread were definitely overkill, a nice whole wheat boule would have been excellent!  But remember it’s one of those impromptu pantry meals!  We enjoy what we have!

Eat Well….Be Well!

 

 

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2 Responses to Two more: Not Yer Momma’s Recipes!

  1. sallybr says:

    really love the idea of the shallot crisps – particularly with your nice tip of cooking them in a wok: must try it!

    green beans with almonds are one of our favorite side dishes, but I like all the twists of your recipe…

    Like

  2. Chef Jim says:

    Thanx Sally, My standard green bean practice is to blanch, shock, and when ready for service heat saute pan w/oil of choice, toss in aromatic (garlic, ginger, shallots, onions, whatever) then beans, sometimes herbs, nuts, water chestnuts, etc. toss till all heated and finish w/splash of vinegar of choice. A gazillion possibilities!

    Like

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