Louisiana Style Green Beans
From Bella Online
Some nights are real home runs in the HMK. We take the plunge on 2, maybe 3 new recipes, and lo and behold each one is better than the next. Cajun night last week was one of those nights. These super flavorful beans, the ridiculously authentic po’ boys, it was food nirvana. Other nights John runs out to pick up pizza while I attempt to dispose of the world’s most disgusting excuse for fish. Last night was one of those nights.
Have you ever seen those cans of salmon, sitting on the shelf right next to the tuna? I mean, I like canned tuna. A lot. So canned salmon, sure! I’ve considered trying it for years, and last week I stumbled upon a promising looking recipe for salmon patties that gave me the push I needed to buy my first can. Oddly, I happened to mention my dinner plans to someone in passing that afternoon, and she proceeded to warn me about canned salmon, saying that it’s really really gross. I shrugged it off, figuring she’s probably just one of those people who doesn’t cook much. Boy am I a pompous idiot. Feeling pretty darn sure I myself I dug right into that can, tipping it over to pour out the contents and nearly screaming at what I saw. NOT flakey pieces of fish ala canned tuna. No no, this was THE fish. A chunk of a salmon’s body, hacked off and shoved into a can. Bones, scales, the whole shebang. Now don’t get me wrong, I have no problem with fresh, whole fish – fresh being the key word. The things that happen to a salmon’s body once it’s been preserved in a can sitting on the shelves of Aldi for God knows how long….geeeehhhhkkkk, I shudder just thinking back on it. I made about 4 seconds of effort trying to peel off the soggy scales before dropping the mass in the sink and begging John to think of a new dinner plan. So while I bagged up my mummified fish and rushed it far, far away from our kitchen, John performed the miracle that is turning salmon patties into deep dish pizza on the fly. Thank God for Chicago pizza. And the relative frequency of home runs like Cajun night in the HMK.
- 2 lb fresh green beans, trimmed
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 Tbsp lemon juice
- 2 tsp Creole mustard (Zatarains makes one, or just use stone ground)
- 2 cloves garlic, minced
- 2 green onions, green part only, minced
- 2 tsp red pepper flakes
- 1/2 tsp salt
- Fill a large bowl with ice and water. Set aside.
- Bring a large pot of water to a brisk boil. Add green beans. Boil 2-3 minutes, or until just barely tender.
- Immediately drain the green beans and plunge them into the ice bath to stop the cooking. Allow to cool completely in the ice water.
- Whisk together olive oil, vinegar, lemon juice, mustard and garlic.
- Drain green beans and toss with dressing, green onions, red pepper flakes and salt.
- Refrigerate at least 3 hours before serving.