Cooking with Jacque Rose

Let’s start getting ready for Easter dinner side dishes.  Easter is April 17^th.

GLAZED GREEN BEANS (these beans are sweet, sour, and savory)

1 1/2 lbs. green beans, blanched, 1 1/4 tsp. garlic oil, 3 T. shallots, chopped, 2 cups sherry wine, 1/2 cup sherry vinegar, 1 tsp. minced garlic, 1 T. light brown sugar, 1 1/2 .T. salted butter, 1 tsp. liquid crab boil, salt, and pepper to taste.

Get out a skillet, add the oil and shallot, cook for 3-4 minutes. Add the wine, vinegar, sugar, and crab boil.  Cook until you have a syrupy mixture. Simmer until the liquid reduces by half.  Add the butter, when the butter melts, add the green beans and toss for a couple of minutes.  Make sure all the beans are evenly coated.  Taste add salt and pepper.