Fresh Green Beans & Heirloom Tomatoes with Pickled Red Onion
Side Dish, Recipes
William Boyd likes to add a bit of glamour to his slow-smoked fare. As a contrast to his heavier dishes, he scales it back with this side of fresh green beans and heirloom tomatoes with pickled red onion. The dish is sauteéd with butter and olive oil and married with pickled red onion, cutting through the fat and brightening the dish with a sweet tang. Amateur cooks will get bonus points will be awarded for pickling their own onions and making their own seasoning salt. “We put it on our fries,” says Boyd. “We season our dressings with it, and we season all of our side dishes with it.”
Fresh Green Beans & Heirloom Tomatoes with Pickled Red Onion | Makes 8 servings
Recipe courtesy of Angry Barbeque
INGREDIENTS
2 pounds fresh green beans, cleaned and ends snipped
4 medium-sized heirloom tomatoes, rough chop medium dice
4 tablespoons unsalted butter
2 tablespoons olive oil
5 cloves garlic, finely minced
1 cup pickled red onions (recipe follows)
Seasoning salt
Kosher salt
DIRECTIONS
Bring a medium-sized stockpot of salted water to a boil (about 3 tablespoons of salt to every 4 quarts of water). Add cleaned and snipped green beans to boiling water and blanch for 3–4 minutes or until just tender.
After the green beans have finished blanching, immediately submerge into a large bowl of ice water. After the green beans have cooled, drain and set aside.
Preheat a large sauté pan over medium heat. Add butter and olive oil. Add green beans and sauté for 1 minute. Add tomatoes and continue to cook for an additional 2 minutes. Add garlic and sauté until fragrant. Add pickled red onion and season to taste with seasoning salt. Serve at room temperature.
Serving Tips: If making a day ahead, store in refrigerator. Salad can be gently reheated, being careful not to overcook the beans or red onion. Try it chilled topped with toasted almonds or blue cheese, feta cheese or Parmesan cheese.
Quick-Pickled Red Onions
INGREDIENTS
3 large, firm red onions
1 cup granulated sugar
1/2 cup kosher salt
1 cup apple cider vinegar
1/2 cup red wine vinegar
1 cup water
3 cloves fresh garlic
2 teaspoons black peppercorns
3 small sprigs of thyme
2 teaspoons allspice berries (optional)
1/4 teaspoon dried chili flakes (optional)
DIRECTIONS
In a nonreactive saucepan, combine sugar, salt, vinegars, water and flavorings. Bring to a simmer. While the pickling liquid is cooking, peel and thinly slice the red onions vertically into approx. 1/4-inch slices. Put them in the container you will use to store the onions. Once the pickling liquid has come to a simmer, pour over the onions, stir gently and cover. The onions will be ready in 1 hour, but are better after a few hours. Store, covered, in refrigerator. They will keep for several weeks, but are best in the first week. Yield: 1 quart
William Boyd uses Angry Barbeque’s house seasoning salt on all kinds of dishes he serves. Now, you can, too.
House Seasoning Salt
INGREDIENTS
1/2 cup kosher salt
1/2 granulated sugar
1 tablespoon paprika
1 teaspoon tumeric
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon corn starch, to prevent caking
DIRECTIONS
Combine all ingredients. Store in an airtight container for up to 1 month. This is a versatile seasoning that can be used on any meat or vegetable. Yield: 2 1/4 cups
Fresh Green Beans & Heirloom Tomatoes with Pickled Red Onion | Makes 8 servings
Recipe courtesy of Angry Barbeque
INGREDIENTS
2 pounds fresh green beans, cleaned and ends snipped
4 medium-sized heirloom tomatoes, rough chop medium dice
4 tablespoons unsalted butter
2 tablespoons olive oil
5 cloves garlic, finely minced
1 cup pickled red onions (recipe follows)
Seasoning salt
Kosher salt
DIRECTIONS
Bring a medium-sized stockpot of salted water to a boil (about 3 tablespoons of salt to every 4 quarts of water). Add cleaned and snipped green beans to boiling water and blanch for 3–4 minutes or until just tender.
After the green beans have finished blanching, immediately submerge into a large bowl of ice water. After the green beans have cooled, drain and set aside.
Preheat a large sauté pan over medium heat. Add butter and olive oil. Add green beans and sauté for 1 minute. Add tomatoes and continue to cook for an additional 2 minutes. Add garlic and sauté until fragrant. Add pickled red onion and season to taste with seasoning salt. Serve at room temperature.
Serving Tips: If making a day ahead, store in refrigerator. Salad can be gently reheated, being careful not to overcook the beans or red onion. Try it chilled topped with toasted almonds or blue cheese, feta cheese or Parmesan cheese.
Quick-Pickled Red Onions
INGREDIENTS
3 large, firm red onions
1 cup granulated sugar
1/2 cup kosher salt
1 cup apple cider vinegar
1/2 cup red wine vinegar
1 cup water
3 cloves fresh garlic
2 teaspoons black peppercorns
3 small sprigs of thyme
2 teaspoons allspice berries (optional)
1/4 teaspoon dried chili flakes (optional)
DIRECTIONS
In a nonreactive saucepan, combine sugar, salt, vinegars, water and flavorings. Bring to a simmer. While the pickling liquid is cooking, peel and thinly slice the red onions vertically into approx. 1/4-inch slices. Put them in the container you will use to store the onions. Once the pickling liquid has come to a simmer, pour over the onions, stir gently and cover. The onions will be ready in 1 hour, but are better after a few hours. Store, covered, in refrigerator. They will keep for several weeks, but are best in the first week. Yield: 1 quart
William Boyd uses Angry Barbeque’s house seasoning salt on all kinds of dishes he serves. Now, you can, too.
House Seasoning Salt
INGREDIENTS
1/2 cup kosher salt
1/2 granulated sugar
1 tablespoon paprika
1 teaspoon tumeric
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon corn starch, to prevent caking
DIRECTIONS
Combine all ingredients. Store in an airtight container for up to 1 month. This is a versatile seasoning that can be used on any meat or vegetable. Yield: 2 1/4 cups
