Yay, awkward dinners! In this episode, Rosalee brought Monroe with her as she was reunited with her mother and sister whom she hadn’t spoken to in seven years. Mama Fuchsbau was more than happy to let bygones be bygones and embrace her returning daughter. Sister DeEtta, on the other hand, was less thrilled—having been the one who sacrificed her career and social life to take care of their parents when Rosalee was struggling through her drug addiction.
Monroe did his best to make the family’s reunion dinner a positive occasion (even though he couldn’t eat the main course) by complimenting the green beans. When he asked what marvelous ingredient they’d used to make them so delicious, DeEtta disdainfully replied: “Salt.”
“Oh honey,” thought I. “We can do better than that.”
So here, I give you green beans worthy of a prodigal daughter’s return. There aren’t really specific quantities listed in this recipe because it is, more than most, one that you prepare according to your own personal taste. It’s also probably the simplest recipe I’ve featured thus far.
1 pot of water (eh, maybe a quart or so?)
Half a package of frozen green beans (or however many you want to make)
Lemon Pepper blend
Step 1: Boil ze water. Do not watch this process, or the anti-boiling elves will come and sabotage your quest.
Step 2: Dump in ze green beans. Let them boil until they’re bright green and hot all the way through. (About 5–7 minutes.) Don’t let them sit too long or they’ll get gross and mushy.
Step 3: Strain the green beans and return them to the pot.
Step 4: Drizzle the beans with olive oil. You want each one coated, but not swimming. About a tablespoon should do it. (They’ll get better coated as you stir later.)
Step 4: Sprinkle in the spices to taste. If you don’t have a Lemon Pepper blend ready to go, you can concoct one with salt, black pepper, lemon peel or zest, and maybe a little onion powder.
Step 5: Stir gently so that each bean is nicely coated. (But, again, not swimming.)
Step 6: And serve! Nom nom nom.
Result: This is one that I make all the time, so no shock here…it’s delicious. And it goes with EVERYTHING. You’ll notice in the background that we used this as a side dish with Juliette’s Honey Pineapple Salmon. It was simple enough to make while the fish was cooking, and even finished a bit ahead of the main course.
Next week, we flip to the other side of the family-introductions coin with the dish that Rosalee made when she met Monroe’s parents. Join us next time for Awkward Bratwurst!
ALSO. Seeing as we’ve worked our way up to the middle of season three now, I’m taking requests. Was there a recipe that I skipped over that you’re just dying to see? Want to see me try sculpting severed Reaper heads out of fondant? Leave a comment and I’ll see what I can do.
1 quart of water
Half a package of frozen green beans
1 tbsp olive oil
Lemon Pepper blend
Boil the water in a pot or saucepan. Add the green beans and cook for 5–7 minutes until bright green and hot. Strain and return to pot.
Drizzle the green beans with olive oil. Sprinkle in the spices to taste. If you don’t have a Lemon Pepper blend ready to go, you can use salt, black pepper, lemon peel or zest, and maybe a little onion powder. Stir gently so that the green beans are evenly coated but not swimming.