After a trip to the green grocer that resulted in a successful recipe of grilled eggplant parmesan, I thought why not try making Grilled Green Tomatoes?
Believe it or not they came out pretty good. There is no real recipe needed.
Simply take green tomatoes and slice them thickly, lightly oil both sides so that they won’t stick on the grill, and season with salt and pepper. You can also add seasonings of your choice and in a plastic bag with the oil marinate the tomatoes for an hour or so before grilling.
Stick on the grill and cook on a very hot grill until they produce grill marks and turn easily. Flip cook the other side and when done serve.
Serve plain or with sour cream or créme fraîche, or really any type of sauce that suits your fancy.
Simply take green tomatoes and slice them thickly, lightly oil both sides so that they won't stick on the grill, and season with salt and pepper. You can also add seasonings of your choice and in a plastic bag with the oil marinate the tomatoes for an hour or so before grilling.
Stick on the grill and cook on a very hot grill until they produce grill marks and turn easily. Flip cook the other side and when done serve.
Serve plain or with sour cream or créme fraîche, or really any type of sauce that suits your fancy.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
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My first encounter with the term “Amandine” was so many years ago. On Sundays my grandparents would go for a drive. I often accompanied them. Occasionally they would drive out to Sag Harbor to visit friends and we would stop in Riverhead for either lunch on the way out or early dinner on the way back at the Hotel Henry Perkins.
The hotel had a very nice restaurant and my favorite dish was the filet of flounder amandine. Sadly those days are gone. I think the hotel is now a retirement home and once the expressway was completed the town itself slowly dwindled, as traffic passed it by. I was always on the lookout for the world famous L.I. Duck store, I knew once we passed it in Flanders it wasn’t too much longer to our destination.
The Big Duck
The term amandine means to garnish with almonds, simple enough, it does however turn an ordinary dish into something quite fanciful and delicious. At the same time it is quite easy to prepare. There are a number of different foods that go well with this, fish, potatoes, asparagus to name a few.
Most often the almonds are toasted served with browned butter and lemon juice. Depending on the food you are adding it to will decide the exact sequence of events, but the main idea is to not soak the almonds so they stay crisp.
Ingredients for String Beans Amandine
2 cans of string beans or any green bean of your choice or fresh in season
1/4 -1/2 cup toasted almonds
3 -4 Tbs butter
Juice of 1/2 – 1 lemon
salt and pepper to taste
Directions for String Beans Amandine
In a non stick fry pan on medium heat toast the almonds, stirring continuously until they begin to lightly brown. Once they begin to brown, remove from the heat and place into a bowl to cool.
If using canned beans drain thoroughly and pat dry, too much moisture on the beans will cause them to splatter when put into the hot butter.
For 2 cans of string beans place about 4 Tbs of butter into a fry pan and on medium heat, brown the butter by cooking until the butter solids start to brown, do not over cook and burn the butter as this will cause a very acrid taste.
When the butter begins to brown add the beans and cook and stir until most of the butter is absorbed by the beans. Now add the lemon juice and salt and pepper, adjust the seasoning and at the last moment add the almonds stir to combine and place into a serving bowl.
Again with the Vegetables! Rule #1 applies, but everyone else seemed to like them. Perhaps we could go visit the Big Duck and pick up a few for a gourmet treat!
2 cans of string beans or any green bean of your choice or fresh in season
1/4 -1/2 cup toasted almonds
3 -4 Tbs butter
Juice of 1/2 - 1 lemon
salt and pepper to taste
Instructions
In a non stick fry pan on medium heat toast the almonds, stirring continuously until they begin to lightly brown. Once they begin to brown, remove from the heat and place into a bowl to cool.
If using canned beans drain thoroughly and pat dry, too much moisture on the beans will cause them to splatter when put into the hot butter.
For 2 cans of string beans place about 4 Tbs of butter into a fry pan and on medium heat, brown the butter by cooking until the butter solids start to brown, do not over cook and burn the butter as this will cause a very acrid taste.
When the butter begins to brown add the beans and cook and stir until most of the butter is absorbed by the beans. Now add the lemon juice and salt and pepper, adjust the seasoning and at the last moment add the almonds stir to combine and place into a serving bowl.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
Acorn squash is an absolutely great vegetable ! My introduction to it was circular slices baked in a brown sugar butter sauce, delicious but a slightly high caloric count dish. Stuffed Acorn Squash is a dish with a very nice presentation that makes a satisfying main course.
This is another of those not written in stone recipes, make it with what ever type of meat you’d like, or make it strictly veggie like a ratatouille in a shell, choices are endless, just awaiting your creative ideas to make this recipe your own.
It’s not a quick throw together meal, but it’s certainly worth the effort.
Ingredients for Stuffed Acorn Squash
The ingredients here are for one squash serving two people.
1 Acorn Squash cut in half, seeded, and baked, and cooked squash scooped out
2 Tbs butter melted
1/2 pound ground beef
1 shallot minced
1 clove garlic minced
salt & pepper
1/2 tsp cumin
1/2 tsp coriander
1/4 cup shredded Mozzarella cheese
1/4 cup Panko bread crumbs approximate
Olive oil
Directions for Stuffed Acorn Squash
Preheat oven to 450º
Cut the squash in half lengthwise. If the squash does not sit flat slice off a small section of the bottom to give it a flat surface, being careful not to slice too deeply into the flesh. Scoop out the seeds and brush the inside with the melted butter and lightly salt and pepper. Place into a baking dish and bake cut side up for about 30 minutes.
Once cooked, remove the squash and allow to cool. Once cool enough to handle, scoop out the insides carefully trying not to pierce the skin. Place the squash into a bowl.
While the squash is cooking ,cook the ground beef. When the ground beef is cooked drain to remove excess grease.
Add the ground beef, shallot, garlic,coriander, cumin and mozzarella to the squash stir to combine thoroughly. Taste at this point and adjust seasoning with salt and pepper.
Turn heat in oven to 350º
Fill both squash halves with the mixture, dividing equally to both halves. Sprinkle the Panko Crumbs and a little Olive oil over the top of both. Place into a baking dish and bake for about 30 minutes until hot and the crumbs are browned.
Carefully remove from baking dish when done and serve. Garnish with a dollop of sour cream if you like.
Tastings have been so sparse of late I was beginning to think I was out of a job. So I am now also the Official V.C.W.P. (Very Cute Watch Puppy), although some in the neighborhood call me the “snoop dog”, and others “the barker”. The squash thing, sans the shell, was quite beefy with a hint of cheese, so it’s a 5 paw effort and now back to guard duty.
The ingredients here are for one squash serving two people.
1 Acorn Squash cut in half, seeded, and baked, and cooked squash scooped out
2 Tbs butter melted
1/2 pound ground beef
1 shallot minced
1 clove garlic minced
salt & pepper
1/2 tsp cumin
1/2 tsp corriander
1/4 cup shredded Mozzarella cheese
1/4 cup Panko bread crumbs approximate
Olive oil
Instructions
Preheat oven to 450º
Cut the squash in half lengthwise. If the squash does not sit flat slice off a small section of the bottom to give it a flat surface, being careful not to slice too deeply into the flesh. Scoop out the seeds and brush the inside with the melted butter and lightly salt and pepper. Place into a baking dish and bake cut side up for about 30 minutes.
Once cooked, remove the squash and allow to cool. Once cool enough to handle, scoop out the insides carefully trying not to pierce the skin. Place the squash into a bowl.
While the squash is cooking ,cook the ground beef. When the ground beef is cooked drain to remove excess grease.
Add the ground beef, shallot, garlic,coriander, cumin and mozzarella to the squash stir to combine thoroughly. Taste at this point and adjust seasoning with salt and pepper.
Turn heat in oven to 350º
Fill both squash halves with the mixture, dividing equally to both halves. Sprinkle the Panko Crumbs and a little Olive oil over the top of both. Place into a baking dish and bake for about 30 minutes until hot and the crumbs are browned.
Carefully remove from baking dish when done and serve. Garnish with a dollop of sour cream if you like.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
