|
So, I tried Geo's "casual" (for lack of a better word) recipe tonight with mixed results. The whole thing started on a whim as I was shopping at the Shop & Save in Des Plaines. I noticed that they had Michigan green beans on sale but shrugged it off; not in the mood. But as I made my way through the store I came across the giant smoked turkey legs they stock from time to time. "Golly," I thought, "that giant smoked turkey leg sure looks inviting. But what can I do with it other than rip it from the bone caveman style and chow down?" And then I remembered the green beans and Geo's recipe calling for smoked ham hocks. Thinking this might make an interesting and tasty substitute, I grabbed the biggest turkey haunch I could find and raced up to the front of the store where they keep the produce. I grabbed about 3-4 lbs. of green beans, finished my shopping and headed home with a vague plan in mind.
I stripped the smoky, sweet/salty turkey meat from the bone, keeping it in big chunks, resembling the hunks of pork I saw in my mental picture of Stroud's green beans. I trimmed the beans and coarsely chopped a few medium onions, then threw them in a large stock pot with the turkey. Then I covered it all with--and here's where I think I made my first mistake; following literally Geo's instructions--lots of water. I mean, this was at least a six to one ratio of liquid to solid; greater even than what you would boil pasta in.
Second mistake, and I think I did this instinctively, based on the amount of water that was in the pot, was in starting out with very high heat so as to bring it to a boil with the intent to lower the heat to a simmer later in the process. The combination of these actions resulted in a much faster cook (a couple hours when I was expecting "all day") that produced a bean with the right texture (bordering on mush), but a very diluted flavor. In fact, upon tasting a straight chunk of the turkey, which had a very intense pre-cooked flavor, even it was almost flavorless.
Now, I'm not a total dummy. I figured out that most of the flavor was now in the likker. Trouble was, there was so much of it, even that flavor was diluted. So I drained the beans, reserved all the liquid, and spent several hours boiling it down to intensify the flavor. When it had reduced to about one fifth of its original volume I returned the likker to the fully cooked beans and they are now sitting overnight getting to know each other. I suspect tomorrow I will have Stroud's style green beans that have both the flavor and the texture I'm looking for.
Next time I make this dish, I will use my new found knowledge. There will be much less water to begin with ( I can always add more if I need it), and I'll start on a much lower fire, allowing it to come to temp more gradually.
Thank you Geo (sincerely, no snark) for a basic recipe that allowed me to learn from my mistakes. And for all you naysayers who doubt that Stroud's starts with fresh green beans, I can now tell you from personal experience that, when cooked properly, you can get a "Sunday dinner" quality green bean dish starting with raw, fresh green beans.
Buddy
|
Login
Register
FAQ
Search
