tag:blogger.com,1999:blog-7173052990851751381.post7049040721770860857..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Sandy Beans! Getting Our Grit On with Crispy Parmesan Breadcrumb Coated BeansChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7173052990851751381.post-33931793996706314922012-05-03T16:07:02.901-04:002012-05-03T16:07:02.901-04:00How about warming those beans in.......leftover, r...How about warming those beans in.......leftover, refrigerated Buerre Blanc!!1Bigg_ERhttps://www.blogger.com/profile/06865506761171431428noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76545536103681566202011-09-23T07:22:10.050-04:002011-09-23T07:22:10.050-04:00Made this today although i added some kidneybeans ...Made this today although i added some kidneybeans and corn, super nice taste and very healthy with the beans! I will try this sand for so many things and i have a feeling i will taste good everytime! :)Mr.Rnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32656420765659480692011-07-31T12:52:28.463-04:002011-07-31T12:52:28.463-04:00I made this today, but with 2 cans of beans and wa...I made this today, but with 2 cans of beans and was wonderfull, even I let the "sand" a little too wet. I will do this "sand" with other beans and bacon instead of garlic oil, or maybe both.Mr Downloadshttps://www.blogger.com/profile/06728769126706642515noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50674737214617768742011-07-30T14:28:46.907-04:002011-07-30T14:28:46.907-04:00No, you'll have extra. Store in fridge and war...No, you'll have extra. Store in fridge and warm to serve.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31634129708157070572011-07-30T13:36:15.153-04:002011-07-30T13:36:15.153-04:00Is this amount of "sand" to be served wi...Is this amount of "sand" to be served with one can of beans, or would there be extra left over - and if so, how to store. ThanksValeriehttps://www.blogger.com/profile/11135667589622007867noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-766358548814234982011-07-30T11:20:14.204-04:002011-07-30T11:20:14.204-04:00I'm going to try this with tomatoes and zucchi...I'm going to try this with tomatoes and zucchini. Do you think the crumbs with freeze successfully? We eat lots of beans in Puerto Rico. Should be delish with black beans too.JoAnnhttp://thisdamecooks.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3474637616028839432011-07-28T22:32:03.999-04:002011-07-28T22:32:03.999-04:00Chef:
My favorite way of making garlic infused oi...Chef:<br /><br />My favorite way of making garlic infused oil is to simply make garlic confit. A cup or so of peeled garlic in about as much olive oil over low heat for 45 minutes to an hour and you're golden.<br /><br />Not only do you have a wonderful flavored oil but you have garlic confit, which is good on just about everything.<br /><br />Seal, refrigerate, and . . . enjoy.Stevenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73606330254222447422011-07-28T18:16:06.937-04:002011-07-28T18:16:06.937-04:00I used progresso plain breadcrumbs.
FJ, Cooking ...I used progresso plain breadcrumbs. <br /><br />FJ, Cooking the garlic golden is okay, but dark brown is not recommended since too dark may be bitter.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33910382418186243332011-07-28T18:10:17.581-04:002011-07-28T18:10:17.581-04:00What a versatile side-dish ... good for any season...What a versatile side-dish ... good for any season.<br /><br />Currently have lots of lemon thyme in my herb garden, so I'll use it in place of the parsley (maybe in addition to ... I have lots of parsley right now, too)Grams Pamhttps://www.blogger.com/profile/02922168081007908148noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31684484243837725302011-07-28T18:07:53.308-04:002011-07-28T18:07:53.308-04:00Were they fresh breadcrumbs? or out of a package. ...Were they fresh breadcrumbs? or out of a package. Mine never look like that.Monicahttps://www.blogger.com/profile/05077645270052587033noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76165615226830130372011-07-28T17:02:48.742-04:002011-07-28T17:02:48.742-04:00Sounds tasty. I have a question on the garlic oil...Sounds tasty. I have a question on the garlic oil where you say not to brown the garlic. In your Spaghetti Aglio e Olio you do brown the garlic to get better garlic flavour infused into the oil. Why don't you brown the garlic in this recipe?Food Junkiehttps://www.blogger.com/profile/11210376511289923939noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29616808671215304322011-07-28T16:22:00.129-04:002011-07-28T16:22:00.129-04:00We do something very similar (without the cheese) ...We do something very similar (without the cheese) with pan-fried broccoli. You start the broccoli, then add extra oil & then the breadcrumbs and cook them together.<br /><br />Will have to try this as a side soon: been trying to add more beans to my diet.LDMhttps://www.blogger.com/profile/10640809837884925966noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2332046950169088402011-07-28T11:06:36.072-04:002011-07-28T11:06:36.072-04:00Genius!! Do they give a culinary Nobel?Genius!! Do they give a culinary Nobel?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20356511104315397642011-07-28T10:30:24.126-04:002011-07-28T10:30:24.126-04:00So you basically made your version of a brazilian ...So you basically made your version of a brazilian Farofa.<br />Here's a basic version of it http://www.sonia-portuguese.com/recipes/farofa.htm<br />You can actually put anything on it, scrambled egg farofa is one of brazilian's favorites.<br />In my case, I like mine with lots of garlic and onion, nothing else.<br />Great videos, chef, keep up!LipeCauhttps://www.blogger.com/profile/05261847042704842703noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39283157699313841082011-07-28T10:29:42.457-04:002011-07-28T10:29:42.457-04:00So you basically made your version of a brazilian ...So you basically made your version of a brazilian Farofa.<br />Here's a basic version of it http://www.sonia-portuguese.com/recipes/farofa.htm<br />You can actually put anything on it, scrambled egg farofa is one of brazilian's favorites.<br />In my case, I like mine with lots of garlic and onion, nothing else.<br />Great videos, chef, keep up!LipeCauhttps://www.blogger.com/profile/05261847042704842703noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21612795390069390872011-07-28T07:17:21.600-04:002011-07-28T07:17:21.600-04:00Looks delicious. Have you tried making it with Pan...Looks delicious. Have you tried making it with Panko? Would that change the sandy texture too much, or do you think it would work?TXcoyotehttps://www.blogger.com/profile/09133163593443456525noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52553116779719087542011-07-27T23:12:31.893-04:002011-07-27T23:12:31.893-04:00Was that the side dish to your breast of lamb vide...Was that the side dish to your breast of lamb video? I remember thinking "I want to eat that. What is that?" Now I know :)The Daily Sarahhttps://www.blogger.com/profile/13320055543983567776noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48074988779531416212011-07-27T20:20:34.264-04:002011-07-27T20:20:34.264-04:00Yes, good point. Even though the chances are quite...Yes, good point. Even though the chances are quite slim there would be a problem, I changed the post amounts so they are only making enough for the recipe. Plus added a warning. Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89028671170753350912011-07-27T20:12:47.958-04:002011-07-27T20:12:47.958-04:00No rim shot after "where has this technique &...No rim shot after "where has this technique 'bean' all my life"?!<br />for shame, sir, for shame...<br /><br />Recipe looks fantastic, gonna crank it out this weekend to accompany some grilled chicken breasts and some of your mas famoso grilled peaches. <br /><br />cheers!Ianhttps://www.blogger.com/profile/12762621422006638931noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6232883962171461122011-07-27T19:49:58.538-04:002011-07-27T19:49:58.538-04:00I love your recipes but I'm concerned about yo...I love your recipes but I'm concerned about your garlic oil. As you know, this has a potential for botulism. So I think it would be good to warn readers that there should be some acid added to the oil and it should be kept refrigerated.Bob Brooksnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26876946470086703732011-07-27T19:07:20.744-04:002011-07-27T19:07:20.744-04:00Where has this technique "bean" all my l...Where has this technique "bean" all my life. OMG! Ha, ha, ha!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43461006079066789222011-07-27T19:01:58.820-04:002011-07-27T19:01:58.820-04:00My mom puts such "sand" on a boiled caul...My mom puts such "sand" on a boiled cauliflower. I have to try it with beans!Kaszkahttps://www.blogger.com/profile/17569140193425708770noreply@blogger.com