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What a Grill Basket!

May 18, 2013 | From the kitchen of Rose

Stringbeans.jpg

I've been enjoying 'blackened' string beans since Paul Prudhomme was a little boy and blackened redfish wasn't yet a gleam in his eye! That's because my grandmother once burned the string beans and I found it to be so delicious I always threatened not to eat the string beans unless she burned them.

Some years ago, my dear friend Elizabeth Karmel, renowned grilling author and chef, taught me how to make grilled string beans. She is such a skilled griller only one or two beans ever slipped between the grates but when I tried, I mourned each of several beans that slipped through. I tried a grill pan with holes but had to be very careful as the ones available were all very shallow and didn't have large enough holes to expose enough of the string beans to the flame. This is no longer a problem as Elizabeth has created the ideal grill basket, Elizabeth Karmel's Grill Friends Sizzlin' Skillet Grill Basket. Its curved sides enable you to toss the beans without risk of a single one leaping out. The wire mesh is strong but fine, leaving the maximum open space for 'blackening.'

The grill basket is easy to clean and even dishwasher safe. And it comes with a great-sounding recipe for "firecracker shrimp," which gives new definition to "shrimp in the basket."

I posted the recipe for grilled string beans about three years ago. Here it is again but this time in the basket!

For beans with a little bite, simply toss the washed and trimmed string beans with salt and olive oil and then to toss them in the grill basket and continue tossing them with tongs until they are deliciously browned, partially blackened, and beginning to shrivel.

For a softer texture, par boil the beans in salted water for 3 minutes, drain them, and toss them in the olive oil and salt, though sometimes I use melted bacon fat. Then into the grill basket they go to be browned and blackened as above.

Either way, season with lots of freshly ground pepper.

Note:
The handle is easy to remove for grilling and to replace when removing the basket from the grill, but it is not designed for emptying the beans into a serving bowl as the basket will flip over. Use tongs to lift the beans into the bowl.

Comments

I either grill my vegetables or roast them. My kids love them. They will eat just about any grilled or roasted veggies. ( potatoes, cauliflower, brussel sprouts, peppers ) I usually pan fry my green beans in olive oil, salt, pepper and garlic until they are slightly charred. But I must try grilling them after reading this post.

( Hector you are right - I always partially steam my green beans before pan frying them. They keep their nice vibrant green color.

REPLY

how about we shock the beans in boiling water and ice water first. then we grill them. the green beans (as well as most all other green veggies), will preserve its jade green color! this is a technique used in Chinese cooking for beef brocoli as well as stir fried green beans.

about 20 minutes prior, fill a large bowl with water and ice. keep cold. (it takes about 20 minutes for water to get ice cold).

boil plain water, sufficient to cover all the green beans. add the green beans, cook for 10 seconds, drain, drop the green beans on the iced water. cool for about 10 minutes. drain.

now grill.

REPLY

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