Food News

Tillman's Roadhouse Chef Dan Landsberg Demonstrates a Tasty Sidedish

In the third part of our series with Tillman's Roadhouse chef Dan Landsberg, he shares the restaurant's recipe for green beans flavored with a touch of bacon. For parts one and two of our interview with Landsberg, click here and here. The recipe follows on the next page.

Tillman's Braised Green Beans

1 lb Fresh green beans ¼ lb Bacon 1 Medium onion 1 tbls Chopped fresh thyme 2 fl. oz Red wine vinegar 4 fl. oz Chicken stock 1 gallon "Ocean" salt water 1 gallon Ice water Kosher salt and fresh cracked pepper to taste

Step 1. Mix gallon of cold tap water with enough salt to mimic the flavor of ocean water (about 2 cups) in a large pot. Place the pot on the stove and bring to a strong boil. While the pot of water is heating, combine 2 quarts ice with 2 quarts cold water to make an ice bath and reserve.

Trim off the stem of the green beans and gently place them into the boiling water and cook for 4 minutes. The beans will be firm yet tender. Immediately "shock" the beans in the cold water to stop the cooking process (known as blanching).

Step 2. Heat large sauce pan and cook bacon until 80 percent crispy.

Step 3. Add the onion to the bacon until the onion is translucent, or soft. Season with salt and pepper. Then add the thyme and green beans to the mix. Turn up the heat to high setting.

Step 4. Add the vinegar to the concoction, cooking until it is almost dry. Then add the stock. Season again with salt and pepper lightly. Cook the stock until it is almost dry in the pan and plate to serve.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Steven Doyle

Latest Stories