Grilled Summer Beans With Garlic And Herbs Recipes

Steps:

• Build a hot wood fire in your grill. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks under the grate over one or two of the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
• Combine 1/4 cup oil and the garlic in a small saucepan and cook over low heat until the garlic is fragrant but not browned, 8 minutes. Remove pan from heat and let cool. Stir in red-pepper flakes, lemon zest and parsley.
• Place beans in a large bowl with the remaining 1/4 cup olive oil. Season with salt and pepper and toss to mix.
• Arrange beans directly on the grill or in a wire grill basket. Grill beans until charred and crisp-tender, 3 to 4 minutes, turning with tongs. (You may need to work in two batches, depending on the size of your grill.)
• Return hot beans to the mixing bowl and stir in garlic-parsley oil. Squeeze in lemon juice. Stir in basil and mint leaves and serve.

Steps:

• Preheat the grill to high.
• In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
• Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
• While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.
• Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter.

Steps:

• Preheat a grill to medium-high heat.
• Brush the green beans, green onions, red peppers, squash and zucchini with 1/4 cup of the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. (The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.) Arrange the cooked vegetables on a platter.
• Meanwhile, whisk the remaining 2 tablespoons olive oil, balsamic vinegar, parsley, rosemary and garlic in a small bowl. Season with salt and pepper. Drizzle the herb mixture over the vegetables. Serve warm or at room temperature.

Steps:

• Place beans and water in sauce pan and bring to a boil.
• Cook for 6-8 minutes or until crisp-tender.
• Drain and return to pan.
• Add remaining ingredients to pan.
• Cover and cook for 4-6 minutes or until vegetables are tender.

Steps:

• If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily.
• Cook, stirring occasionally, about an hour. Add about 1/2 tsp salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
• If the mixture is very soupy, raise the heat a bit and cook off the remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.).