Sep 2nd, 2004
Okay, here is a super quick dinner. I'm not even sure you'd call it cooking. More like heating really. I think even Scottie could do this one, with or without the bourbon.
Bottom Broiled Chicken Breasts with Spice Rub
Corn on the Cob
Green Beans with Shallots
So I've talked about my chicken breast method before. Put in Pyrex baking dish, rub with olive oil and spice mixture of choice, then put in bottom rack of a 500F oven. Turn over once during cooking time.
Corn on the cob - you all know how to do this. Heat water in pan until boiling. Add corn. Cook about 8 minutes or so. Drain and let cool a bit before eating - with lots of butter and salt if that's your thing.
Green Beans with Shallots: This is the only one that's actually a recipe, but really, you're just blanching the beans and then sauteeing them in butter and oil with some shallots. Yum.
Green Beans with Shallots1 1/2 cup water
1 lb thin green beans with tips snapped off (preferably from a Farmer's Market)
1 tbsp unsalted butter
1 tbsp peanut oil (you could use olive if that's what you've got. I just recently got some roasted peanut oil and it's so so good)
2 shallots (2 tbsp's worth)
1/2 tsp salt
1/4 tsp freshly ground pepper
Heat water in a large saucepan until boiling. Add beans and cover, cook for 4 to 6 minutes or so. Drain what water is left and set aside.
Just before you're ready to eat, heat the butter and oil in a large skillet on medium-high. Add the shallots and saute for about 20 seconds. Then add the beans. Stir everything around so the beans get nice and coated with the oil, add the salt and pepper, and saute for about 2 minutes until heated through. Put in bowl and serve.
-Jacques Pepin's Table: The Complete Today's Gourmet