Believe it or not, I wanted this to be my first post on my
blog. You see, I wanted to show an
example of the humble beginnings that have led me down the culinary path where
I find myself today. But I chickened
out. After giving it some thought, I
thought it might be a little too lowbrow to open with.
But now, I present…the fried egg sandwich.
There was a time when this was a real treat for me. Several days of eating nothing but ramen can
have that effect on someone, I suppose. This
recipe originally called for two pieces of bread, an egg and some garlic
salt. Simple and surprisingly delicious.
Ingredients:
2 Tbs butter (or margarine)
Cheap white bread – 2
slices
An egg
Cheap bologna – 1 slice (optional)
Cheap processed American cheese – 1 slice (optional)
Garlic salt – as much as you want
Dill pickle slices – optional
Directions:
Fry and egg in butter.
Break the yolk with a fork, but don’t mix the egg. Cook the egg just to the point where the yolk
becomes firm. Set the egg aside.
Add a little more butter to the pan and add a slice of bread. Lay the egg on the bread. Sprinkle copious amounts of garlic salt on the egg. Top with the other slice of bread. Toast both sides of the sandwich and serve.
If you choose to add the bologna and cheese, pan fry the bologna until the edges char. Add the bologna and cheese to the sandwich before toasting in the pan. I rarely made it this way, years ago, because I didn’t usually have bologna and cheese on hand. But I almost always had an egg and cheap white sandwich bread. Yum!
And of course, the sandwich is even better with some pickles and a toothpick!
I haven’t come down with a cold during the summer months in
a long time and this one came at me quickly and with a vengeance. I slept for two days and, on the few
occasions I got out of bed, I staggered around the house like Frankenstein’s monster,
wandering aimlessly from room to room, only to collapse back into bed after a
few minutes.
At one point, during a semi-lucid moment, I thought it would
be “fun” to submit a post about my favorite chicken broth recipe but I was so
exhausted that my fingers refused to type and my brain was operating on emergency
reserve power. I really don’t have a
favorite chicken broth recipe, but I like to think that I do, when I’m
sick.
I’m feeling a little better now…still drained of energy but
at least my brain is firing on more than one cylinder.
So, let’s see if I can reconstruct the broth I made while I
was feeling ill. I’m glad I took a few
pictures because I can barely remember making this, even though it was only a
few days ago!
Use a mandoline to slice the chilis and garlic. I couldn’t tie my shoes because I was so deliriously sick but did that stop me from using a razor sharp kitchen instrument…heck no! Slice the lime into quarters…again with the sharp tools! Set these aside before you hurt yourself.
In a 4 quart pot, add the chicken broth and simmer over
medium/low heat. Add the garlic and soy
sauce. Add the Thai noodles. Simmer for a few minutes. Hover over the stove for a moment before
realizing that the noodles will probably take FOREVER to cook.
Walk away and forget that you are cooking something. Go back to the kitchen for a glass of water
and remember that you have something on the stove. Check to see if the noodles are soft. They probably won’t be. Lean over the broth and slowly breath in
through your nose and out through your mouth several times. Toss a sliver of habanero or jalapeño into
the pot and keep breathing. This is the therapeutic
part of the program. You may not enjoy the
broth when it is done but you will at least have had a moment to clear your
sinuses!
Once the noodles have softened, Pour the broth into a large
bowl. Add the spinach, onion and as much
of the chilis as you dare to. Squeeze
some lime juice into the broth.
Why on earth did I add the Thai noodles? The darn things are so wide and slippery that they defy chopsticks, forks and spoons. The only way I could eat them was to slurp them from the bowl. And, since I was sick, that was totally acceptable.
I was pondering what to make for dinner the other day. I didn’t really want to cook but I was
hungry. Sound familiar? I opened my refrigerator and saw several small
containers of leftovers. After a quick
survey of the items it became obvious that Nachos was the best, and easiest
solution.
This was one of those times when the amount of the leftovers
was exactly what I needed to make a meal.
Ingredients:
1 cup Shredded chicken (left over from chimichangas)
½ cup refried beans (left
over from chimichangas)
¼ cup tomato sauce (left over from salsa roja)
3 Tbs diced onion (left over from chimichangas)
1 chipotle pepper in adobo (left over from chimichangas)
2 slices processed American cheese (left over Egg sandwiches)
1 cup sliced Muenster cheese (left over from white cheese
sauce)
2 smoked serrano chiles (left over from salsa verde)
Restaurant style tortilla chips – not leftovers!
Just look at the amount
of empty storage containers this meal provided. This is what victory feels like for the home
cook! I couldn’t be any more proud!
Directions:
Distribute tortilla chips on a baking sheet covered with
parchment paper. I like to use parchment
paper because it makes for very easy clean up.
Lay the slices of Muenster cheese across the tortilla chips.
Slice the serrano chiles and scrape away
the seeds. Mince the serranos and
sprinkle on top of the cheese. Mix the
refried beans with the tomato sauce and drop dollops of the bean mixture on top
of the cheese. Mash and mince the
chipotle pepper and adobo sauce and combine with the shredded chicken. Mix by hand and distribute the chicken over
the refried beans. Sprinkle the diced
onions over the nachos. Finally, tear
apart strips of the American cheese and place on top of the nachos.
Bake in a 400° oven for five to ten minutes, or until the
cheese melts.
Serve with sour cream, salsa, lettuce, tomato or any other toppings you desire…but try to use up leftovers in keeping with the theme of the dish!
Some people say they dream in color and some say they
don’t. I dream in color and I can dream
in taste and smell, too. Afternoon, weekend
naps start with thoughts about what to make for dinner. Trying to recall what is in my pantry and my refrigerator
makes me drowsy. Those thoughts roll
over and over in my mind and before long, I fall asleep. But, afternoon naps are short-lived. I sleep just long enough to catch a glimpse
of a dream and when I awake, I know what I will prepare for dinner. I can taste it. I can smell it. I have already prepared the meal in my
dream. I get out of bed quickly and get to work.
This afternoon’s dream was of the vivid Tex-Mex variety. Vibrant colors and bold, spicy flavors are
what I have in mind for my ribeye steaks.
This is food worthy of celebration!
Ingredients:
3 beef ribeye steaks (1 pound each and 1” thick)
2 Tbs cooking oil (Canola or Olive oil is good)
2 Tbs cumin powder
1 Tbs coarse salt
1 Tbs freshly ground black pepper
½ red bell pepper
½ yellow bell pepper
½ green bell pepper
4 Tbs softened butter
2 Tbs chipotle adobo sauce
Directions:
Remove the steaks from the packaging and allow them to warm
on a platter, at room temperature, for about 20 minutes.
While the steaks rest, slice the bell peppers into ½ inch rings and set aside.
Prepare the chipotle butter by combing the softened butter
with the chipotle adobo sauce. Set
aside.
Prepare the charcoal grill.
I use a charcoal chimney to heat the charcoal
briquettes.
If you are not familiar with a charcoal chimney, you need to be. Starting coals with a charcoal chimney means that you don’t have to use lighter fluid. Lighter fluid can impart a greasy, oily flavor to meats and vegetables.
I like to rip apart old newspapers or paper grocery bags, or
even pieces of the charcoal bag, to start the fire for the chimney. This is a good way to recycle paper and it
gives me an opportunity to tear stuff up and burn things. The
primal urge to destroy and burn things runs deep…
While the coals heat, prepare the steaks. Brush the steaks lightly with olive oil and
sprinkle each side with cumin powder. Liberaly
apply salt and pepper to both sides.
Once the coals turn gray, dump them in the charcoal grill and spread them out evenly. Add some mesquite wood, if you have it. Clean the grill with a steel brush and then swab the grill with a some cooking oil and carefully lay the steaks on the grill, keeping at least 1” between each steak.
Add the sliced bell peppers and grill them for a minute or two, until they start to char. Remove the peppers.
Grill the ribeye steaks for 3 minutes and then turn them
over. Cook for another 3 minutes to
achieve medium rare steaks. Remove the
steaks and brush with chipotle butter. Rest
the stakes under a foil tent for 5 to 10 minutes before slicing.
That sounds simple right?
Well, it is and it isn’t. When it
comes to grilling meat to a desired level of doneness, there are many factors
to consider. Grilling for 3 minutes on
each side will probably produce a good, medium rare steak but my preferred
method for checking doneness is by pushing on the meat with a finger. Assuming that the steak is one inch thick, or
more, I give it 3 minutes on the first side, at high heat. This produces a good char and thoroughly
cooks the meat on that side. Then, after
flipping the steak over, I let it go for about 2 minutes and then press the
center portion of the steak with my finger of side of my thumb. If the meat yields easily and feels soft or
mushy, it is still rare. When I push
down and feel a slight resistance and the meat returns to its form, like a
mattress would, I know that it is medium rare.
If you are in doubt, pull the steak. You can always pop it in the oven or put it on a skillet to finish. You can’t un-cook a steak.
Serve family style on a large platter with grilled corn on the cob and baked potatoes.
I like to grill corn on the cob in the husk but, since I could only find corn cobs with the husks already removed, I used heavy duty aluminum foil to prevent the corn from burning.
Ingredients for the
corn:
4 corn cobs
4 Tbs softened butter
1 tsp salt
½ tsp chili powder
¼ tsp cumin powder
Directions:
Wash the corn and remove any corn silk. Allow the corn to dry. Combine the butter, chili powder and cumin powder until it forms a paste. Smear the corn cobs with the buttery mixture. Wrap each corn cob tightly in heavy duty aluminum foil.
Place the corn on a hot grill and grill for about 20
minutes, giving the corn a quarter turn every five minutes. Keep the corn in the foil until ready to
serve. Leaving the corn in the foil will
allow the corn to continue steaming.
Baked Potatoes (on
the grill)
As I see it, there are two types of people. Those who eat the potato skins and those who
don’t. Baking them on the grill allows
for both options. Coating the potatoes
with oil and salt and wrapping them in foil will produce a baked potato with a
soft skin, or jacket, if you prefer.
Ingredients for the
potatoes:
4 large baking potatoes (I’m only making 3 this time)
1 Tbs olive oil
1 ½ Tbs kosher salt
Directions:
Wash potatoes and let them air-dry. Rub the potatoes with olive oil and sprinkle each one generously with salt. Wrap tightly in heavy duty aluminum foil and place on a hot grill.
Bake on the grill for 30 to 45 minutes, or until the potatoes yield when gently squeezed. Use an oven mitt when squeezing the potatoes.
Making a stir-fry doesn’t need to be a complicated process. Decide what you want in the stir-fry and prepare those items by cutting them into bite sized pieces. Determine the type of sauce you would like and have it ready. You can use a bottled sauce from the store or a homemade sauce or you can say the heck with it and skip the sauce all together. Choose appropriately sized serving platters or bowls and keep them close at hand.
Most
of my stir-fry dishes are accompanied by steamed rice. The method I use for making steamed rice
takes about an hour, which may seem strange for “20 minute rice” but it has two
advantages. First, and most importantly,
the rice comes out nice and fluffy every time.
And second, an hour gives me plenty of time to prepare the vegetables
and meat and enough time to finish the stir-fry.
For
the rice:
Add 1 cup of white rice to a strainer or colander. Rinse the rice under cold water from the
kitchen faucet and swish the rice around by hand for several seconds. This removes some of the starch from the
rice. Add the rice to a 4 quart pot and
cover the rice with water. 2 cups of
water should do the trick. Cover the pot
and let it sit for 15 minutes, without heat.
Turn the heat on and bring the water to a boil. Remove the lid and stir the rice with a fork
and cover the pot again. Turn the heat
down to the lowest possible setting. Let
the rice simmer at low heat for about 10 minutes. Turn off the heat. Don’t open the lid until you are ready to
eat. Allow the rice to steam for at
least 30 minutes. I like to let it steam
for 40 minutes. When you are ready to
serve, remove the lid and fluff the rice with a fork. Turn it out to a serving bowl.
Cashew
Chicken Ingredients:
2 Tbs cooking oil
2 chicken breasts (cut into bite sized pieces)
½ onion (diced)
2 bell peppers (diced)
3 Tbs thinly sliced ginger
1 cup cashew nuts
2 green onions (diced)
Marinade:
2 Tbs baking soda
2 Tbs corn starch
1 tsp rice wine vinegar
Sauce:
1 Tbs oyster sauce
1 ½ tsp soy sauce
1/3 cup water
¼ tsp white ground pepper
1 tsp sugar
1 tsp rice wine vinegar
½ tsp sesame oil
Sauce
Thickener:
1 Tbs cornstarch
1 Tbs water
A splash of soy sauce
Directions:
Marinate the chicken in the baking soda for about 15 minutes. Rinse the chicken to remove the baking soda and pat the chicken dry with paper towels. Marinate the chicken with the cornstarch and vinegar for 15 minutes. This two-step marinade will allow the sauce to adhere to the chicken.
Prepare the sauce and the sauce thickener and set aside.
Once all of the items for the stir-fry have been prepped, heat the
wok and add a tablespoon of cooking oil.
Add the chicken. Stir-fry until the chicken is solid white and firm. Remove the chicken to a bowl.
Add the onions, bell pepper and ginger. Stir-fry briefly. Do not overcook the vegetables.
Dump the chicken back into the wok and mix with the vegetables. Continue to stir until the chicken is fully cooked. Add the sauce and continue stirring.
Move some of the vegetables and chicken away from the center of
the wok and take a look at the sauce. If
it looks thin, you might want to add the sauce thickener. I almost always add a thickener. You can shove everything away from the center
and add the thickener to the sauce and whisk until the sauce thickens but I
find that it is easier, in the long run, to remove everything from the wok
except the sauce and then add the thickener and whisk. Then, return everything to the wok and add
the cashews. Stir again and turn
everything out onto a serving platter or serving bowl.
Chimichangas have been a staple of Tex-Mex cuisine for longer
than I can remember. They’re really just
glorified, fried burritos, but ‘chimichanga’ sounds mysterious and exotic!
For me, chimichangas are a kitschy comfort food and they can
be made with all sorts of fillings and toppings. This recipe showcases the colors of the Mexican
flag, red, green and white and it will make 6 large chicken chimichangas.
The 4 chicken breasts that I used were enormous. I’ve seen turkey breasts that were smaller
than these monsters! I forgot to check
the weight on the package but I am sure that it was at least 5 lbs. I sliced them down the middle, separating the
tenderloin from the breast.
Directions for
preparing the chicken:
Add all ingredients, except the chicken to a 4 quart
pot. Cook at medium heat and stir to
combine. Add the chicken and braise for
5 minutes, turning chicken over occasionally.
Reduce heat to low, cover the pot with a lid and simmer for 30 to 40
minutes. Remove the chicken and allow it
to cool. Strain the stock from the pot
and reserve for later. The stock is
perfect for making Mexican rice, or anything else that calls for chicken stock.
After the chicken has cooled a little, shred with forks and
seal in a plastic bag until needed.
Fill a skillet (I used cast iron) with about 2 inches of
cooking oil and set the heat to medium.
Lay a large tortilla on a clean work surface. Put about 1 cup of the shredded chicken on
the bottom third of the tortilla. Fold
the sides over and roll the tortilla from the bottom to the top. Secure with a toothpick. – Yes, my stalwart kitchen friend, the
toothpick.
Once the oil is hot, carefully lay a chimichanga in the
pan. After about a minute, turn the
chimichanga over with tongs. Keep
turning the chimichanga until it is golden brown. Remove chimichangas to a warm area while the
other ones cook. You should be able to
cook two chimichangas at a time without crowding in the skillet.
Remove toothpicks from the chimichanga. Please don’t forget this VERY important step. Your guests will thank you. Actually, they may never know you used a toothpick but they will surely know you used one when they swallow it!
And now…the white
cheese sauce, or as I like to call it, my
weekly confession…
I was a fool to think that I could whip up a white cheese
sauce without a roux. What was I
thinking?! Well, I’ll tell you what I
was thinking. The meal was nearly ready
to eat and all that remained was a simple cheese sauce. I didn’t want to make a big production out of
it and I knew that I could just heat some milk and slowly introduce cubes of white
cheddar and stir until everything became creamy. But, I over heated the milk and once that
happened, there was no going back. The
sauce separated. In an act of
desperation, I continued stirring the sauce.
The result was a big wad of string cheese sitting in milky water.
I pulled the pan off the stove and stared at the
disaster. Starting over was out of the
question. I didn’t have more cheese and
I would have rather admitted defeat than go back to the store to get more
cheese so, I decided to attempt to revive the existing mess. I laid the ball of cheese on a cutting board
and cut it into small cubes. Then, I prepared
a roux. I added a healthy splash of
chicken stock and slowly added some of the milky liquid and little bits of the
cheese, alternately, all the while keeping the heat very low. I mixed for about
10 minutes and turned the heat off. The
resulting sauce turned out pretty good.
It had some clumps of cheese in it but it tasted good. I was lucky.
Beloved, Broken Sauce – Rejuvenated!
Think of a roux as a safety net. Sauces are
tricky business and peril awaits at every turn. Too much heat or adding components too
quickly can lead to a broken sauce. If
you’re a thrill seeker and like to live your life on the edge, go ahead, skip
the roux, but don’t say I didn’t warn you as you’re crying over your beloved,
broken sauce! I won’t go into the
science behind sauces and roux because whenever I hear about emulsifiers and viscosity
I grow weary and all I hear is, “blah, blah, blah, emulsifier…”
Just remember that good sauces start with a roux and good cooks aren’t thrill-seeking trapeze artists. A safety net, such as a roux, is not the same thing as training wheels on a bicycle.
Smother the chimichanga with cheese sauce. Cover one end of the chimichanga with red
sauce and the other end with the green sauce.
Add a big dollop of sour cream in the center.
This red sauce works well with lots of Mexican dishes. It’s rich, smooth and mild. It should provide a nice counterbalance to the chunky,spicy green sauce.
Since the grill is still hot, I am going to put a char on the tomatoes. This can be done in the oven at 400° but, like I said, my grill is ready and waiting and, since it’s summertime, I don’t want to heat the house up if I can avoid it.
This recipe calls for chiles
en adobo, which are smoked, dried jalapeños (chipotles) that are packed in a sort of barbecue sauce, called adobo.
I prefer to buy chiles in adobo in little 8 oz cans. One can carry me through several recipes and
they last a long time, in the refrigerator.
Ingredients:
6 dried guajillo chiles
6 small to medium tomatoes
1 Tbs olive oil
½ onion, diced
3 garlic cloves, smashed
1 cup water
1 chipotle jalapeño in adobo sauce
1 tsp adobo sauce
½ teaspoon Mexican oregano
1 teaspoon salt
A pinch of freshly cracked black pepper
Directions:
Cut the ends off of the chiles and slice them
lengthwise. Remove and discard the seeds
and fibers. Chop the chiles a little and
set them aside.
Roast the tomatoes on a hot grill. When the tomatoes start to char, remove
them.
In a large skillet, sauté the onions and garlic in olive oil
on very low heat. Once the onions have
softened, add the water, chipotle jalapeño, adobo sauce, guajillo chiles,
oregano, salt and black pepper. Cover
and simmer for a few minutes. Chop the
tomatoes roughly and add to the pan.
Simmer for 10 minutes and then turn the heat off. Leave the sauce alone for 10 more minutes,
which should be long enough for the chiles to soften.
Pour the contents into a blender and puree. Strain the solids and discard. You may need to scrape the strainer with a
flexible spatula. Pour the sauce into a
jar and allow it to cool. Refrigerate
until needed.
I like all kinds of food, but I turn to Mexican cuisine more
often than not. Mexican cuisine can be
simple or complex. As a home cook, I
often head down the simple path…tacos, enchiladas, fajitas… But, there are times that I want to go “all
out” and make something special.
Salsa verde is one of those special things that I can’t resist. It is an essential component in my Mexican Flag Chimichangas, which I will share with you soon.
The salsa verde that I am making is comprised mainly of
tomatillos and serrano chiles. There are
many types of Mexican green salsas but this particular one is common to many
dishes. The thing that I find funny
about making salsa verde is that it can be prepared simply and quickly, or it
can be a time consuming project. I have
chosen the time consuming variation, because I am poco loco, which is to say, a little bit crazy.
First, let’s get something straight. Tomatillos are not green tomatoes. Although the tomatillo is in the same family
as tomatoes, they are not the same thing.
Tomatillos can be found in grocery stores all over the U.S., due to an
ever-growing population of Latinos. And
to that, I say gracias! You can buy salsa
verde in a jar, but homemade salsa verde is mas
sabroso (tastier.)
Smoking tomatillos on the grill makes it even better! So, lets grill some tomatillos.
This recipe will yield about one quart of salsa.
Ingredients:
12 tomatillos
5 serrano chiles
1 Tbs coarse salt
1 Tbs olive oil
3 garlic cloves
1 small onion
¼ cup chopped cilantro
1 tsp salt
1 tsp sugar
Directions:
Peel the stems and husks off of the tomatillos and pull the
stems off of the serranos. Slice the
tomatillos in half (along the equator, if you know what I mean). Toss the tomatillos, serranos and garlic
cloves in a bowl with the coarse salt and olive oil. Set aside.
Directions for grilling:
Wrap the grate with heavy duty aluminum foil, covering about
¾ of the grill. Cut slits in the foil to
facilitate air flow. You can skip this
if you feel lucky but, I know from past experience that little things, like
peppers and garlic, can find a way to slip through grating before you know it!
Heat charcoal briquettes and place them in the grill. Lay a piece of piece of wood on top of the coals. I used mesquite wood but hickory or oak is fine. It’s all about your flavor preference.
Place the foil-covered grate on the grill and then place the tomatillos, serranos and garlic on the grate. Close the lid of the grill and wait several minutes. Open the grill and inspect the everything. Once the bottoms have blackened, pull them off.
Purée
Drop the smoked tomatillos, chiles, garlic, the teaspoon of salt and the tablespoon of sugar in a blender. Add the diced onion, cilantro and a splash of water. Purée for several seconds. That’s it. You have made salsa verde! Store in a mason jar and allow to cool before refrigerating. The salsa will last about a week. If you want to extend the life of your salsa add about 2 Tbs vinegar.
If hearing someone say “London broil” conjures up mental images of a rustic steak house in merry old England I have some disappointing news for you. London broil is an American concoction, used to describe a method of preparing lean and tough cuts of beef. Specifically, flank steak or top round. Now, there’s nothing wrong with lean or tough cuts of meat and one of the best methods to overcome the challenges that lean meat presents is to cook it at a very high temperature and for a very short period of time, hence, the appeal of broiling. If broiling is not an option, a smoking hot cast iron skillet will work just as well. In fact, one of the advantages to using a hot skillet rather than a broiler is that you can see and test the meat for doneness while it cooks. If you prefer your steak cooked well done, don’t bother cooking a London broil. You’ll wind up with something akin to leather.
So, I wanted steak tonight but I didn’t want to pay top
dollar for a steak dinner. Enter the
London broil. This recipe will feed up
to 4 people, but I’m making it for 3.
Ingredients:
2 lbs London broil (top round steak)
1 Tbs coarse salt
1 Tsp finely ground salt
A pinch of cayenne powder
1 Tbs coarse black pepper
5 russet potatoes – wedge cut
2 cups cooking oil (I use canola oil)
1 lb fresh green beans
1/2 sweet onion – julienne cut
steak sauce (about 1/4 cup) – see recipe below
Directions:
Fill a skillet with oil, nearly half way and turn on the heat to low/medium.
Wash the potatoes and cut into long wedges. Add potatoes to the skillet and cook for
about 1/2 hour, turning the potatoes occasionally, to avoid burning. When the fries are golden brown, strain the
oil, sprinkle with salt and a pinch of cayenne, and arrange them on a large
oven-proof serving platter. Keep warm in
a 225° oven.
While the fries are
cooking, let’s prepare the steak sauce and green beans.
For the steak sauce:
Mix the following items together:
2 Tbs ketchup
1 Tbs softened butter
1 Tbs Dijon mustard
1 tsp soy sauce
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce
a pinch of brown sugar
For the green beans:
Steam green beans for about 15 minutes, or until they begin
to soften. Stage in a warm place.
On a clean cutting board, cut the raw steak into serving
sized portions and remove any large, white portions of fat. Sprinkle coarse salt and black pepper on each
side of the pieces.
Heat a cast iron skillet on the stove to medium/high. Add 1 Tbs oil. When the skillet begins to smoke, it’s ready for the steaks. Carefully add the steaks to the hot skillet. Turn steaks over after 2 or 2 ½ minutes. Cook for another 2 minutes, or until meat tests medium rare. Turn the heat off and leave the residual steak juices in the skillet.
Pull the fries out of the oven and arrange the steaks on the
platter, along with the fries. Baste the
steaks with the steak sauce. Don’t worry
about getting some of the sauce on the fries…your family and friends will thank
you.
Turn the heat back on to low and add 1 Tbs of butter and the
onions to the skillet and stir until the onions are softened. Add the green beans and stir. Once they are done, transfer to a serving
dish.
For those of you still clinging to the mental picture of a merry old England, you might consider calling this dish London Broil and Chips.
Toothpick Tales 