It is summer here in Australia and it’s quite common to do this type of food at this time of year. What we refer to as a barbecue is what many would call a grill. And no, we don’t call them shrimp. Whatever you choose to call them, it was all delicious.
Description, clockwise from bottom:
- Pork and fennel sausages with Argentinian chimichurri
- Australian banana prawns
- Corn on the cob (boiled and finished on the grill)
- Halloumi, onion, red and green capsicum (pepper) and mushroom skewers
- Potato salad
Wow, our food up here is more pale in color, even the green beans aren’t very green anymore by the time we are done cooking them.
How do you cook them? Imo all you need is to steam til bright green and a quick saute with butter garlic and lemon
The Midwest is known for food of the same consistency that can be easily blended together. Dried onions on the green beans is typically the only texture you see.
Sounds similar to a cold sear method, which is my new favorite for things like green beans, broccoli, cauliflower, asparagus, etc. at home. Not great for large group portions, but if you’ve got a big pan can serve 4. Prepped directly into a cold pan and finished in the same pan with very little fuss, very little oil needed, and a lot of flavor. You’re basically steaming them with a couple tablespoons of water and a couple teaspoons of oil under the lid for the first 2/3 of the cook time starting from a cold pan and finishing the sear after a flip with the cover removed until their done to taste. I like the crunchy browned bits. If you balance the heat, water and oil volume, and timing just right they come out crunchy (the browned bits that touched the pan, not raw veg), bright green, and fully cooked in under 15 min. Salt and pepper to taste. Garlic and lemon is a great addition, but I don’t need the butter with this method.