This past week has been a production week. With a brief respite from events, and the lull of the season upon us, it has been time to get producing, testing, tasting and recipe creating. One of the best results of this continues ‘bad girl’s penchant for using spirits and wine in the crafting of preserves and is a tasty addition to the very popular Cesar. Our spicy bourbon pickled green beans (otherwise known as Drunken Green Beans), have a lovely smoky palette that plays very well off of the cumin, caraway and hint of black cardamom used in the pickling brine.
While I won’t give up our brine recipe altogether, I will say that I combined prosecco, bourbon, white wine vinegar, apple cider vinegar, himalayan salt, and our own selection of pickling spices, and that we are very satisfied with how it turned out!
We recommend these beans for snacking on their own, slicing thinly and adding to tomato and cheese sandwiches, stir fried with strips of flank steak to add to rice or in a noodle soup, and of course for use in the Cesar.
Below is our Cesar recipe, but add these beans to your own!
Good Girl Bad Girl Cesar
1 oz Vodka
1/2 oz white tequila
2 (or more dashes) chipotle hot sauce (or what ever hot sauce you like)
3 dashes salt and pepper
4 dashes Worcestershire sauce
4-6 oz clamato juice
toasted cumin and celery salt for rimming the glass
2 Drunken Green Beans (for skewer garnish)
2 Slices spicy cumin pickled carrot (for skewer garnish)
Dampen and rim the glass with the toasted cumin and celery salt.
Mix the first 6 ingredients in a shaker over ice and shake well.
Pour into glass.
Cut the beans and carrot into fourths and alternate bean, carrot on skewers place in drink.