[Music]
GG barbecue in the house in my house and
I got something a bit more comfortable
on today kind of a cross between a
Buddhist monk and David Bowie we’re
gonna do the best side you will ever
feast upon Woodstock Dan’s green beans
and to accompany this recipe we’ve got
Dan’s
pan this bad boy whoo what’s up dude oh
yeah all right so I got a bit of olive
oil but you know what we also want the
flavor of butter but we don’t want the
butter to burn that’s what we kind of
mix up the olive oil and the butter
onion we’re gonna chop this bad boy up
and I would stop Dan he worked in a
restaurant called Kate budding seafood
houses back in the late 80s early 90s
and he’s probably one of my favorite
chefs I’ve ever worked with he had this
big vat of green beans and I just eat
him up all the time in I’m like why are
they so good Dan he said nutmeg nutmeg
and cracked pepper it’s the key man so
there’s our onions nice nicely finely
chopped you want to get these things
kind of softened up we’ll see salt in
there so they got to cook for about five
minutes
gonna get you gonna get you gonna get
you put my goggles on there we go now I
can do it I can talk to pan camp they’re
sauteing good whoo now you need freshly
cracked pepper going everywhere to pop
it off dude it’s Armageddon here
perfecto
it’s time for the side I’ve taken a good
portion of green beans pie about 30 of
those bad boys because I’m gonna serve
three to four people I boiled them for
four minutes not too long because I want
to keep the crunch boom okay
secret ingredient nutmeg you gotta be
careful with out may because the outer
kind of webby stuff is a mace it’s kind
of poisonous there’s been two reported
deaths from overdoing nutmeg so yeah
remember that
we’re gonna get rid of the protective
layer and take the fruit give it a
couple good thrashings then you can of
course use ground nutmeg that’s you know
you buy the store but I tend to do it
with this bad boy it just tastes better
and you get more flavor so now I’m gonna
add more pepper to the concoction– and
then pinch more salt we’re gonna let him
mosh in the pit we’ve already thrown
some elbows there’s a guy in there with
two like double Mohicans and he’s coming
at the green beans so the green bean
throws an onion at him the guy car goes
away crying but he’ll be cool they’re
gonna be friends someday it’s gonna be
awesome
here we go I know what you guys are
thinking where can I get an outfit like
this well you can cuz I had a
custom-made she’s done man she’s good I
gave about 6 7 minutes of getting to
know the herbs the onions the butter the
olive oil the salt the pepper and the
nutmeg and there you have it what stock
Dan’s green beans this goes so good with
my Texas brisket if you wanna learn how
to make that just click on the green
beans right now click on do it who do
you know that saw Hendrix no one what
stop Dan did the high fire to subscribe
do it like this recipe then check out my
Texas brisket one big hunk of meat cook
slow and low for 18 hours oh yeah if you
want to see the latest recipes from
jamie oliver’s foodtube channel as soon
as they’re uploaded you’ve got a
subscribe man it’s very easy to do just
click this link and follow the
instructions
GG barbecue in the house in my house and
I got something a bit more comfortable
on today kind of a cross between a
Buddhist monk and David Bowie we’re
gonna do the best side you will ever
feast upon Woodstock Dan’s green beans
and to accompany this recipe we’ve got
Dan’s
pan this bad boy whoo what’s up dude oh
yeah all right so I got a bit of olive
oil but you know what we also want the
flavor of butter but we don’t want the
butter to burn that’s what we kind of
mix up the olive oil and the butter
onion we’re gonna chop this bad boy up
and I would stop Dan he worked in a
restaurant called Kate budding seafood
houses back in the late 80s early 90s
and he’s probably one of my favorite
chefs I’ve ever worked with he had this
big vat of green beans and I just eat
him up all the time in I’m like why are
they so good Dan he said nutmeg nutmeg
and cracked pepper it’s the key man so
there’s our onions nice nicely finely
chopped you want to get these things
kind of softened up we’ll see salt in
there so they got to cook for about five
minutes
gonna get you gonna get you gonna get
you put my goggles on there we go now I
can do it I can talk to pan camp they’re
sauteing good whoo now you need freshly
cracked pepper going everywhere to pop
it off dude it’s Armageddon here
perfecto
it’s time for the side I’ve taken a good
portion of green beans pie about 30 of
those bad boys because I’m gonna serve
three to four people I boiled them for
four minutes not too long because I want
to keep the crunch boom okay
secret ingredient nutmeg you gotta be
careful with out may because the outer
kind of webby stuff is a mace it’s kind
of poisonous there’s been two reported
deaths from overdoing nutmeg so yeah
remember that
we’re gonna get rid of the protective
layer and take the fruit give it a
couple good thrashings then you can of
course use ground nutmeg that’s you know
you buy the store but I tend to do it
with this bad boy it just tastes better
and you get more flavor so now I’m gonna
add more pepper to the concoction– and
then pinch more salt we’re gonna let him
mosh in the pit we’ve already thrown
some elbows there’s a guy in there with
two like double Mohicans and he’s coming
at the green beans so the green bean
throws an onion at him the guy car goes
away crying but he’ll be cool they’re
gonna be friends someday it’s gonna be
awesome
here we go I know what you guys are
thinking where can I get an outfit like
this well you can cuz I had a
custom-made she’s done man she’s good I
gave about 6 7 minutes of getting to
know the herbs the onions the butter the
olive oil the salt the pepper and the
nutmeg and there you have it what stock
Dan’s green beans this goes so good with
my Texas brisket if you wanna learn how
to make that just click on the green
beans right now click on do it who do
you know that saw Hendrix no one what
stop Dan did the high fire to subscribe
do it like this recipe then check out my
Texas brisket one big hunk of meat cook
slow and low for 18 hours oh yeah if you
want to see the latest recipes from
jamie oliver’s foodtube channel as soon
as they’re uploaded you’ve got a
subscribe man it’s very easy to do just
click this link and follow the
instructions
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