Fried Chicken With Plum Cornbread And Bacon Green Beans Recipes

CORNISH HENS UNDER A BRICK WITH GREEN BEANS

Steps:

• For the cornish hens: Season the hen halves with salt and refrigerate, uncovered, overnight so the skin can dry out.
• When the meat is ready, preheat the oven to 400 degrees F. Line a sheet pan with a rack and set aside.
• Stir together 2 tablespoons of the olive oil, the garlic, rosemary, lemon zest and salt to taste, then set aside. Add the remaining 2 tablespoons olive oil to a large saute pan and heat over high heat. Working in batches, place 2 hen halves in the pan skin-side down and cover with the foil-lined brick. Reduce the heat to medium and cook until the skin is golden brown and crispy, 4 to 5 minutes. Remove the brick, flip the pieces and cook 3 to 4 minutes more. Transfer to the prepared sheet pan skin-side up. Repeat with the remaining 2 hen halves, reserving the saute pan. Brush the hens with the oil, garlic and rosemary mixture and bake until the internal temperature reaches 165 degrees F, 8 to 10 minutes. Remove from the oven and keep warm.
• While the hens are baking, heat the reserved saute pan over medium-high heat, add the shallots and saute until translucent, 5 minutes. Add the mushrooms and cook 2 to 3 minutes. Deglaze the pan with the wine, then add the sage. Cook until the wine is reduced, 2 to 3 minutes more. Add the stock and cook until reduced by half, 5 minutes. Finish the sauce with the butter and lemon juice and keep warm.
• For the green beans: Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the green beans until bright green and tender, but still crisp, 1 minute. Remove from the boiling water and plunge them immediately into the ice bath. Once the beans are cool, remove them and pat dry.
• Combine the olive oil, garlic, and red pepper flakes in a medium saute pan. Turn the heat to medium and gently cook until the garlic is golden brown, but not burnt, 3 to 5 minutes. Discard the garlic, then add the green beans and toss to coat in the garlic oil. Add the almonds and toss to combine.
• Serve the cornish hens with the sauce and green beans.

CANNELLINI BEANS

Steps:

• Soak the beans overnight in a large bowl filled with water.
• *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
• Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
• When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
• Beans, beans the musical fruit...

GIGANTE BEANS

Steps:

• Soak the beans in water overnight.
• Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method, which is to put your beans in a pot covered by at least 2 inches of water. Bring the water to a boil, turn the heat off and let the pot sit until the water cools down naturally and then pick up the process as if you had soaked the beans overnight.
• Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay leaves and bacon skin. Bring the water to a boil over medium heat. Reduce the heat and simmer the beans until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite 5 beans, if they are all soft then they are done. Beans do NOT all cook at the same rate so the 5 bean test is important.
• When the beans are cooked, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. Transfer the beans to a serving bowl and serve. If not using the beans right away, store them in the refrigerator in their liquid.
• Beans, beans the musical fruit...

BACON FRIED GREEN BEANS

Steps:

• In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.

BACON BRAISED STRING BEANS

Steps:

• Coat a large straight sided skillet lightly with olive oil. Add the bacon, garlic and red pepper flakes and bring to a medium heat. Cook until the bacon has gotten brown and crispy and has let off most of the fat. When the garlic becomes golden brown and very aromatic, remove and discard. They have fulfilled their garlic destiny.
• Add the mushrooms to the bacon pan, season with salt, to taste, and cook until they become soft, about 2 to 3 minutes. Add the beans and the chicken stock, season with salt, to taste, cover and cook over medium-low heat for 40 to 45 minutes. If the liquid reduces too much during the cooking time, add water to make up the difference. Remove the lid and cook until almost all of the liquid is reduced. When done the beans should be very tender, almost falling apart and VERY flavorful. Transfer to a serving bowl and serve.
• What a bean!

PLUM CORNBREAD

Steps:

• In a small bowl, combine the plums and sugar and let sit at room temperature for at least 30 minutes.
• Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet or an 8 by 8-inch square baking pan. In a large mixing bowl, combine all of the dry ingredients.
• In another mixing bowl, combine all the wet ingredients and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Sprinkle the plums in an even layer over the top of the batter. Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool before cutting. Serve topped with vanilla ice cream.