Corn Salad

Corn Salad


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Corn Salad
In late July thru early September New Jersey & Long Island, NY produce reallly terrific corn. Grilled, boiled or in a risotto it’s difficult not to enjoy. This recipe is based on Ina Garten s with a few changes. Corn salad on Happensatthebean.com #happensatthebean
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Prepare your grill, gas or charcoal, with direct, high heat.
  2. You want a bit of char on your corn, so peel off a few of the outer layers of the corn husks first, before grilling.
  3. Place on grill for 15 minutes. Start with husk side down after 10 minutes rollover.
  4. Remove from grill and let cool down.
  5. Cut corn off cob in a large bowl.
  6. Mix corn with tomatoes, scallions, cilantro and red onion.
  7. Add cider vinegar, olive oil, salt, pepper and cayenne and mix well. Serve or chill in refrigerator.

Spinach Madeleine


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Spinach Madeleine
First published s by “River Road Recipes” in 1959 the Junior League of Baton Rouge reprinted this recipe to much fanfare. Nothing says holidays like this dish in Louisiana. Spinach Madeleine on Happensatthebean.com
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat over to 350F.
  2. Using a dish towel place thawed spinach in towel. Gently twist and reserve 1/2 of liquid. Twist spinach well in dish towel removed ALL the liquid. If spinach is not dry, it can destroy your dish.
  3. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring.
  4. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, cayenne, and salt, to taste. Stir until melted. Combine with cooked spinach. Place in buttered casserole (add breadcrumbs If using)and cook for 30 minutes.
  5. Serve. If you have the time, let casserole come to room temperature and refrigerate over night.
  6. Preheat over to 350F. Bring to room temperature. Place in oven for 20-25 minutes until hot, serve.

Bacon on the Grill

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Bacon on the Grill
Crispy, chewy, salty bacon is something most enjoy. I have found the traditional means of frying bacon on a stovetop with a cast iron pan might not be the best cooking method. Grease splatter coating your arms, stove and kitchen for starters, is never fun. To avoid this problem I started cooking bacon in the oven years ago. The results were superior with less cleanup, what’s not to like. In an effort to get more of a smokey flavor I cooked some back on my charcoal grill. The hardwood charcoal added an extra layer of smokey goodness.
Prep Time 10 Minutes
Cook Time 15-20 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15-20 Minutes
Servings
People
Ingredients
Instructions
  1. Start charcoal grill using hardwood. Only place charcoal on one side of grill. I have two bricks in the middle.
  2. Optional, can go to step 4. Combine sugar and cayenne pepper in a small bowl.
  3. Gently rub mixture on one side of bacon.
  4. Once grill is hot, lay bacon across bars on grate of grill. Cooking on cool side, using indirect heat and cover.
  5. Cook for 15-20 minutes. Remove using tongs.
Recipe Notes

This bacon makes a great BLT or try adding to a grilled cheese. 

Red Beans

In a simple dish like red beans, it’s imperative the beans are “good.” Old beans regardless of soaking or cooking times will not completely soften. To ensure my beans are of good quality, I order directly from Camellias beans.

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Red Beans
New Orleans is one of my favorite eating cities in America. One dish everyone should be required to taste is red beans and rice. Simple ingredients transform humble beginnings into a silky, smokey, spicy pot of greatness. I made a hock stock prior to making the red beans. Fill a large pot with water (12-15 cups)completely covering the hocks. Bring to a boil, cover reduce heat to medium and cover. Cook for 2-3 hours, until stock is cloudy and hocks are tender. Can make stock, the night before and refrigerate(once cooled) overnight while beans soak.
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Instructions
  1. The night before preparing place beans in a large bowl and cover with 6 cups cold water. 12-16 hours later, drain and rinse.
  2. In a large Dutch oven add bacon grease or oil to medium-high heat until hot. Add onion, bell pepper, and celery. Add salt and cook, until vegetables are soft, stir often. Once slightly browned add garlic and cook, stirring, until for a minute. Add cayenne pepper, and 15 grinds of fresh black pepper. Stir well to combine. Add beans, along with hock stock, hocks and bay leave. If stock fails to cover beans, add water to cover by about 2 inches. Bring to a boil, reduce to a bare simmer. Cook beans uncovered until beans are tender 2 -2 1/2 hours.
  3. Remove hocks from pot.
  4. Using a large wooden spoon, mash 1/4 of beans against side of pot or use an immersion blender.
  5. Once hocks have cooked, pick meat disguard bones and skin, return meat to pot. Serve with white rice.
Recipe Notes