Jose Garces's Green Beans with Oranges and Dates

 

Garces is an Iron Chef America winner and chef-owner of Amada – Spanish Tapas cuisine in Philadelphia.  It is a heavenly delight to partake any of his dishes whether it is as simple as a soup or salad or as elaborate as an entrée.  There is so much creativity and art to his dishes that it leaves foodies with a culinary experience that feels new and amazing.

This dish gives a spike to the typical green beans that are served at thanksgiving.  The vinaigrette along with dates and oranges give a sweet and tangy touch to this traditional thanksgiving vegetable.

This delicious dish was prepared by my good friend Mamatha . She added crushed red peppers and sliced almonds to enhance the flavors from the original recipe.  Big  thanks to Mamatha for sharing this wonderful recipe and the pic!!!

Ingredients :

·  ¼ cup sherry vinegar (red wine or apple cider vinegar is suitable

   alternative)

·  1 Tbsp. finely chopped thyme

·  1 Tbsp. honey

·  2 tsp. whole grain mustard

·  Kosher salt

·  ¼ tsp. ground black pepper

·  6 shallots, divided (2 finely chopped, 4 thinly sliced)

·  ½ cup extra-virgin olive oil

·  2 pounds green beans, trimmed

·  3 oranges, peel, pith, and seeds removed, segmented

·  2 cups pitted dates (about ½ pound), sliced

·  1 cup roasted sliced almonds (about ¼ pound)

·  ½ cup chopped flat-leaf parsley

·  ½ tsp. crushed red pepper, plus more to taste

·  ½ tsp. crushed red pepper, plus more to taste

Directions:

1.In a medium bowl, whisk together vinegar, thyme, honey, mustard, ¾ tsp. salt, pepper, and chopped shallots. Drizzle in oil while continuing to whisk constantly; set vinaigrette aside.

2. Bring a large pot of salted water to a boil. Add green beans and cook until tender, 4 to 5 minutes. Drain and quickly transfer to a large bowl of ice water, stirring until beans are chilled. Drain well and pat dry.

 

3. Heat vinaigrette in a large, deep skillet over medium heat until warm, about 1 minute. Add green beans and toss gently until warmed through, 2 to 3 minutes. Transfer to a large bowl and add crushed red peppers, oranges, dates, almonds, parsley, ½ tsp. salt, and sliced shallots and stir gently to combine.

4. Transfer to a serving platter, top with a dusting of paprika and sliced almonds, and serve.

Total Quantity : 8 Servings ;Total time: 45 minutes