Thread: Dinner Spread Featuring Yard Long Beans

We have been putting up these Yard Long Asian Green Beans for several months now. Cooking a pot every now and then to put up cooked servings for Ross Barnett camper trips when it cools off, if ever.



Picked young (2-1/2ft Long) they snap very well. I also have 2 Cornish Hens soaking in a Turbanado Sugar / Salt Brine, Zatarain's Yellow Rice box cooking on the stove and Cornbread going in the oven. The hens are old, maybe a year, lost in the freezer so we will cook very hot 450 degrees on the top shelf of the Gas Grill till 170 degrees, then rest for 10 minutes before eating. I don't want to try to put too much heat on the outer skin if its freezer burned any.



This is some of the same batch of heavy cured and pecan smoked seasoning pork getting a hard fry for a crust to form on the bottom of the pot.



As I've written before I use the Aromatics to de-glaze the pots while sweating the vegetables down.



The way I cut the Celery and Onions for dicing speeds the process, I'm sure everyone has seen before but I'm putting here since my posted preparations get ripped off from here to other "Cooks" websites. Kinda cool if they like it so much to copy it. I only post to Crappie.com Cooking recipes. Only the long slices are made the cross cut sets the size of the dice.



Seasonings this go around pretty standard in my world of food prep except the secret ingredient I use to season my homemade Pork Skins. It's been posted before, a Bacon Flavoring commercially made and tastes Over The Moon Good!



Once the pot has all the seasonings, aromatics, meats, in and ready for the beans I add the Chicken Broth but well below the "Fresh" Green Beans as they will soften up allowing the Liquor to cover completely.



A long simmer later and we are ready for Mass Consumption.



Sitting down to Dinner I almost didn't take a picture but what a Crime that would have been, the Zatarain's Yellow Rice is below the Beans, the Hens so tender the Leg Bone pulled out unexpectedly easy, juicy, moist, full of flavor hens were seasoned on the outside with my own custom mix of Breakfast Sausage Seasoning mixed with Tony's, with 1/4 by volume Turbanado Sugar. I hope everyone enjoys.........

Whewee