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Posted on 11/13/17 at 9:59 am to shady4
Donald Link's Green Bean Casserole can't be beat. Ever since the first year I made it I have basically been required to make it every year since.
quote:
Donald Link’s Traditional Green Bean Casserole
Posted on January 12, 2011 by angela
This is from Donald Link’s Real Cajun, a recent addition to our cookbook collection that we are obsessing over. This is a two part recipe, but it can be assembled the day before sans fried onions. It is so good that even with a holiday table full of food there will not be one bite left. Of course the green beans are delicious all on their own if you like to keep things simple.
Green Beans with Bacon and Onion
Serves 6 to 8
4 strips thick-sliced bacon, cut crosswise into 1/2 inch pieces
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
2 pounds green beans, trimmed and halved, or 2 pounds fresh shell beans, shelled
4 cups chicken broth or water, plus more as needed
1 teaspoon salt, plus more as needed
Ground black pepper
Hot pepper vinegar, as desired
Heat the bacon in a large pot or Dutch oven over medium high heat until lightly browned but still tender. Add the onion and saute until tender, 6 to 8 minutes. Add the garlic and saute a few more minutes.
Add the green beans and enough broth or water to just cover, bring to a boil, reduce the heat to low, and simmer, covered, for 25 to 35 minutes (35 to 45 minutes for shell beans), until the beans are very tender and have melted into the cooking liquid. Season the beans generously with salt, pepper, and hot pepper vinegar.
Traditional Green Bean Casserole
Serves 8 to 10
1 recipe Green Beans with Bacon and Onion
1 cup all-purpose flour
4 tablespoons (1 1/2 stick) butter
1 small onion, finely chopped
Pinch of grated nutmeg
1/2 cup all-purpose flour
1/2 cup heavy cream
1 1/2 cups grated white or yellow cheddar cheese
FRIED ONIONS
3 cups vegetable oil
1 large onion, very thinly sliced
2 teaspoons salt
1/4 teaspoon ground black pepper
Strain the cooking liquid from the beans and reserve (you should have about 2 1/2 cups). Transfer the green bean mixture to a large mixing bowl.
Heat the oil in a 12-inch cast-iron skillet over medium-high heat. While the oil is heating, season the onion slices with 1 teaspoon of the salt and pepper. Place the flour in a pie plate. When the oil is very hot (about 350 F), toss one-fourth of the onions with the flour. Add them to the hot oil (shaking off the excess flour as you go). Fry until golden, about 4 to 5 minutes, then transfer to a plate lined with paper towels. Repeat with the remaining onions until all are fried.
Preheat the oven to 350 F.
Melt 2 tablespoons of the butter in a large skillet over medium-low heat. Add the chopped onion, remaining salt, and nutmeg and cook, stirring, until very soft, 6 to 8 minutes. Add the remaining 2 tablespoons butter and stir until melted. Add the flour and stir until incorporated. Stir in the cream and reserved bean cooking liquid and cook, stirring, until the sauce is thick enough to fall slowly from a spoon, 5 to 7 minutes. Stir in the cheese, then add the green beans and toss until combined. Transfer the mixture to a 9 by 13 inch baking dish and bake until the casserole is hot and bubbly around the edges, about 25 minutes. Top with the fried onions and bake an additional 20 minutes, until the onions become more deeply golden. Remove from the oven and cool slightly before serving.
Posted on 11/13/17 at 10:05 am to Martini
I think every family has a story about the year someone went with fresh cranberry sauce much to the horror of the canned cran fanatics.
Posted on 11/13/17 at 10:33 am to shady4
Sweet potato casserole, stuffed artichoke casserole, rice and gravy, dressing.
Canned oysters in oil, asparagus, cocktail onions, and olives for Hors d'oeuvre
Canned oysters in oil, asparagus, cocktail onions, and olives for Hors d'oeuvre
Posted on 11/13/17 at 11:46 am to shady4
quote:
Broccoli cheese casserole
although we call it broccoli and rice casserole, but it's full of cheese, I could eat just this
Posted on 11/13/17 at 12:19 pm to shady4
My first time making Shrimp and Merilton. This is the recipe I am going to use. Do y'all think it is a good recipe? Anything to change or add? Any advice? TIA
Shrimp and Merliton
Shrimp and Merliton
Posted on 11/13/17 at 12:27 pm to Athis
When I make dishes like seafood stuffed eggplant or stuffed mirliton or mirliton dressing with seafood, I don't sauté the shrimp at all. I let them cook in the oven so they don't overcook. Always works out well, in my opinion.
Posted on 11/13/17 at 1:25 pm to MorbidTheClown
quote:Yep. With the Italian breadcrumbs, Parmesan cheese and garlic.
my wife makes this green bean and artichoke dish that is awesome.
Posted on 11/13/17 at 1:38 pm to Jake88
quote:
With the Italian breadcrumbs, Parmesan cheese and garlic.
yep, i look forward to it every time she cooks it.
Posted on 11/13/17 at 7:10 pm to KosmoCramer
quote:
Is this a thing? Never heard of it, let alone on Thanksgiving.
You kidding Clark? Ill add the recipe to my thanksgiving thread.
Posted on 11/13/17 at 7:43 pm to shady4
My sides are
Green bean casserole
Broccoli casserole
Spinach Madeline
Cucumber tomato salad
Mashed potato
Green salad
Cauliflower and cheese
Green bean casserole
Broccoli casserole
Spinach Madeline
Cucumber tomato salad
Mashed potato
Green salad
Cauliflower and cheese
Posted on 11/13/17 at 11:12 pm to shady4
carrot souffle ... search the Piccadilly recipe, the real deal
Posted on 11/13/17 at 11:19 pm to 91TIGER
My variation has safron rice, cream of shrimp soup, Rotel tomatoes and water chesnuts.
Posted on 11/14/17 at 12:30 am to Athis
I add one pound crab meat to my shrimp and merliton dressing. My recipe is a little easier and a more New Orleans type dish. dodger11368@yahoo.com if you would like to try it.
Posted on 11/14/17 at 8:59 am to glassman
quote:
Mirliton casserole with shrimp and ham
Mama always used bacon but hell yeah!
Posted on 11/14/17 at 9:21 am to shady4
I've been making the Squash and crawfish casserole off the TD cookbook the past few years and it has quickly become a hit with everyone.
Posted on 11/14/17 at 3:47 pm to LSUZombie
quote:
Oyster dressing my folks make is exceptional
Gonna need that recipe!
Posted on 11/14/17 at 6:40 pm to skipreid
I'm not reading through all of this to find out if somebody has said carrot soufflé yet but that is my favorite thanksgiving/xmas side.
Posted on 11/14/17 at 7:56 pm to Jibbajabba
Elways Brussel sprout hash. I dont like brussel sprouts but like this, bacon, pistachios. A nice green dish among all the yellow and brown stuff.
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