Anchovy-chili garlic butter green beans

Open fire green beans, Anchovy-chili garlic butter, toasted panko & Parmesan

Hear me out, these flavors work well together because they hit multiple layers of taste and texture that not only complement but elevate one another. 

The Anchovies add complexity without making the dish taste fishy acting more as a seasoning factor. This dish is a balance of savory, spicy, crunchy & bright making a simple vegetable unforgettable. 

Ingredients you’ll need:

For the butter:

• Unsalted butter

• Anchovies in olive oil

• Garlic cloves

• Crushed red pepper 

• Lemon (Zest)

For the Green beans:

• Trimmed green beans

• Salt 

• Olive oil

For the toasted Panko

• Panko breadcrumbs

• Anchovy- Chili butter

• Parmesan cheese

• Lemon juice 

Equipment you’ll need:

• Charcoal

• Charcoal grill -I used a custom built fire table, but any charcoal grill with a flat top will do! My fire table is built by Vandoren welding and is perfect for open fire cooking.

• Knife 

• Tongs- I prefer to use Donkey long tong when cooking open fire. They are a lifesaver when cooking over high heat!

• Cutting board

• Cast iron (2x)-  One for the panko & one for the green beans

How to make the dish

FIRE UP THE GRILL! 

Fill a chimney starter with lump charcoal.

Use a reliable fire starter to light under near the chimney and light it.

Let the coals burn in the chimney until they are glowing red with a light ash coating before dumping. This will take anywhere from 15-20 minutes.

CREATE A TWO-ZONE FIRE

Dump the hot coals onto ONE side of the grill to create what is known as direct heat for a high heat zone. Leave the other side empty to create what is known as indirect heat for a low heat zone.

MAKE THE ANCHOVY-CHILI GARLIC BUTTER

Place a cast iron skillet over the indirect heat, add the anchovies to “melt” them down, then add the butter, garlic, crushed red pepper & lemon zest.

Let this melt slowly and stir occasionally, you want all those flavors to infuse with the butter.

TOAST THE PANKO

In a separate skillet over indirect heat, add two tablespoons of the finished butter. Add the panko and stir continuously until golden brown. Pull from the grill and place to the side until ready to plate.

COOK THE GREEN BEANS

Move the skillet with remaining butter over to direct heat. Add the green beans straight into the butter and sautée for 3-5 minutes, tossing occasionally. You still want those green beans crisp!

Remove from the heat & begin to plate.

FINISH & SERVE

Plate the green beans and top with the toasted panko. Grate Parmesan cheese over top & finish off with a squeeze of fresh lemon juice.

Open fire green beans, Anchovy Chili garlic butter, toasted panko & Parmesan

Recipe Info

Prep Time:  5 minutes

Cook time: 15 minutes

Serves: 2-4  people

Effort: Easy

Course: Side dish   

Ingredients

• Anchovy-chili garlic butter

  • 1.5 cups butter

  • 4 anchovy filets in olive oil

  • 1 tsp crushed red pepper 

  • zest one lemon

  • Salt/pepper to taste 

• Toasted panko  

  • 3 tbs Anchovy chili garlic butter

  • ½ cup panko 

• Green beans

  • 1tbs olive oil

  • salt to taste-approx 1tbsp

• Garnish

  • Parmesan cheese

  • Lemon juice

Instructions

1. Light up your grill. We will be using both direct & indirect heat.

2. Make the anchovy-chili garlic butter: In a cast iron over indirect heat melt all the ingredients listed above. Let the flavors infuse and place to the side.

3. Toast the panko: In another skillet, add the reserved butter and pank. Stir until crispy and golden brown.

4. Cook the green beans: Move the rest of the butter to direct heat, add in your green beans and sautre for 3-5 minutes.

5. Remove & plate: garnish with the panko, Parmesan cheese & squeeze of lemon juice