Best Tortitas De Ejotes String Beans Recipes

DRY FRIED STRING BEANS

Steps:

• Combine oyster sauce, soy sauce, sugar, and stock in a small bowl.
• In a medium saute pan, heat the 3 tablespoons of oil and caramelize the garlic until golden brown. Add 1 cup of the oyster mixture and reduce to a glaze.
• In a deep fryer or heavy-bottomed pot, heat the peanut oil to 375 degrees F. Add the beans and fry for about 20 seconds. Remove from oil and drain on paper towels. Add beans to sauce and toss until beans are well coated. Transfer to plate. Garnish with Thai basil or scallions.
• Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.
• Yield: 3/4 to 1 cup

PROVENCAL COD, POTATOES AND STRING BEANS

Steps:

• Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Combine the potatoes, 2 tablespoons olive oil and 1/2 teaspoon herbes de Provence in a large bowl; season generously with salt and pepper. In a separate bowl, combine the beans, 1 tablespoon olive oil and the remaining 1/2 teaspoon herbes de Provence; season generously with salt and pepper.
• Remove the hot baking sheet from the oven; add the potatoes in a single layer on one side of the pan and the beans on the other side. Roast until the potatoes are browned and the beans are tender, about 20 minutes.
• Meanwhile, combine the tomatoes, olives, remaining 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a pinch of pepper in a small bowl; set aside. Season the cod all over with salt.
• Remove the baking sheet from the oven. Separately stir the potatoes and beans with a spatula and push to the sides of the pan, leaving a space in the middle. Place the cod in the middle of the pan and top with half of the tomato mixture. Roast until the cod is opaque, 10 to 12 minutes. Sprinkle the potatoes with parsley. Serve with the remaining tomato mixture.

TROUT WITH MACADAMIAS, SERRANO AND GREEN BEANS (TRUCHA CON MACADAMIAS, CHILE SERRANO Y EJOTES)

Steps:

• Turn the oven on to its lowest setting. Measure the oil into a very large (12-inch) skillet and set over medium-high heat. If the skin of the 2 halves of the trout is still connected, cut them apart, making 2 fillets. Sprinkle the fish generously with salt and lay skin side up in the hot oil. Cook until golden underneath, 2 to 3 minutes. (If they don't fit comfortably in the pan, cook them in 2 batches.) Use a spatula to turn the fish and cook for a minute longer, until the flesh separates from the skin (use a corner of your spatula check at 1 edge). With the spatula, transfer a pair of fillets to each of 4 dinner plates, flipping them skin side down. Keep warm in the oven.
• Reduce the heat under the skillet to medium. Add the garlic and cook a few seconds until fragrant, stirring constantly. Pour the broth into the skillet, and add 1/2 teaspoon salt and the green beans. Cover the skillet (a cookie sheet works, if you don't have a lid large enough) and cook until the green beans are barely tender, 6 to 7 minutes.
• While the green beans are cooking, cut the chile(s) in half lengthwise and scrape out the seeds. Chop finely.
• When the beans are ready, uncover the skillet and add the chile(s). Increase the heat to high and cook for a minute or so to concentrate the broth. Then add the macadamias, cilantro, and lime juice and mix well. Taste and season with salt, probably another 1/2 teaspoon. Spoon a portion over each fillet and dinner's ready. Serve with Roasted Poblano Mashed Potatoes, if desired.
• In a large saucepan over high heat, add potatoes, salt, and enough water to cover. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20 minutes. At the same time, in another small saucepan over low heat, add milk, butter, and chiles and heat until butter is melted. Keep warm.
• Once the potatoes are tender, drain them and mash with a potato masher. Pour the milk mixture into the potatoes and stir to combine. Season, to taste, with salt and pepper. Serve hot.