Recipe Database
Chef's special, quick, green bean recipe
Chef's special, quick, green bean recipe
Serves: 8

2 pounds green bean, ends trimmed and cut to about 2 inch pieces
2 Tbs olive oil
1/2 c chopped pecans
1/2 c slicked green onion
1 Lemon use both the zest and juice
Salt and pepper to taste

Blanch green beans for about 4-5 minutes or until crisp tender.
Shock in a bowl of ice just to stop cooking (leave warm but not hot) and put aside. In skillet, heat olive oil and pecans and cook, stirring constantly, for 3 minutes.
Add green onions and cook another 1 minute, then add lemon juice and zest.
Add seasonings as you see fit.
Don't combine everything until ready to serve.

These recipes performed by the Chef and the Fatman staff at Kinsey Family Farm in Gainseville, Georgia.
It is always a pleasure to do a show at Kinsey family Farm, the owners and the staff are doing a good business for the right reasons and it seems that they are having a good albeit busy time doing it.
Our Farm hands that day we had Kevin Jenkins with the microphone, chef Fred Genovese doing the cooking, Mike Stock running interference and taking pictures, chef Erik Holdo as a moderator and color commentator with Linda Genovese running our clock and the lovely Karen Jenkins on the sound board in her usual technical chair.
We also had as a guest Bob Sandage of the Wrecking Bar Brewpub here in Atlanta, Bob did a beer braised pork shoulder that was amazing and also brought along 3 of his brewed-in-house beers for us to sample.
Jill Caramella was also a guest, she is an independent public relations and marketing expert with "Crafted by Jill Caramella".