SAUTEED TILEFISH WITH HARICOTS VERTS AND TOMATO VINAIGRETTE AND TURNED POTATOES
Steps:
- Whisk all ingredients together in a small bowl and season with salt and pepper to taste.;
- Cut haricots verts into 1/4-inch pieces. Place the vinaigrette in a medium saute pan and heat over low heat. Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.;
- Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste. Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
- Heat the oil in a large saute pan until smoking. Dredge the fish on both sides in the flour mixture and tap off any excess. Saute fish on both sides until lightly golden brown, about 2 minutes per side. Place in oven and bake for 3 to 4 minutes until just cooked through. Assembly: Drizzle some of the remaining vinaigrette over the plate. Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish. Garnish with fresh parsley.
- Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley
- Heat butter and oil over medium-high heat. Add the potatoes, season with salt and pepper and cook until golden brown and cooked through. Remove from heat and stir in parsley.
POTATOES AND HARICOTS VERTS WITH VINAIGRETTE
Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
- While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
- Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE
Steps:
- Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.
POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS
Categories Salad Potato Side Roast Vegetarian Lunch Blue Cheese Walnut Green Bean Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- To make potato salad:
- Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
- Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
- Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.
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- Coarsely grind fennel seeds, herbes de Provence, and 1 Tbsp. salt in spice mill or with mortar and pestle. Rub chicken inside and out with spice mixture. Let sit at room temperature at least 1 hour.
- Preheat oven to 425°. Roast chicken in a roasting pan or large baking dish until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 45–60 minutes. Let chicken rest at least 10 minutes before carving. When cool enough to handle, pull meat (with skin) into pieces.
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- Combine first 4 ingredients in a large saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes, stirring frequently. Remove from heat, and let stand 10 minutes. Drain potatoes in a colander over a bowl, reserving 1 cup milk mixture. Discard bay leaves.
- Cook haricots verts in boiling water for 2 minutes or until crisp-tender. Rinse in cold water; drain.
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- Fill a large pot of salted water and bring to a boil. Prepare an ice water bath in a separate large bowl and set aside.
- Cook the haricots verts in the boiling water for 4 – 5 minutes, just until bright green and tender-crisp.
- Drain the beans and immediately transfer them to the ice water bath to stop the cooking process. Drain well.
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- In a medium saucepan, cover the potatoes with cold water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender, about 15 minutes. Drain and let cool slightly, then cut in half.
- Bring a medium saucepan of water to a boil. Fill a large bowl with ice water. Add the haricots verts and a generous pinch of salt to the saucepan and blanch until crisp-tender, about 2 minutes. Drain and transfer to the ice bath to cool. Drain the beans again and dry thoroughly.
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