A Run Up to Thanksgiving – 2 Days Out

Note that both these recipes emphasize a fairly heavy use of garlic. But in both cases the garlic is cooked and thus, much less biting and more sweet than raw garlic.


Green Beans Wrapped in Bacon

Author: Chef James R. Kirkley, IV

I always blanch the beans in salted water with, at least, six cloves of garlic before grilling. The remainder of the recipe can be done outside on the grill or inside in the oven.

Serves: 6

Green Beans Wrapped in Bacon


1 pound, fresh French Green Beans (Haricot Verts)
extra virgin olive oil
6 cloves, garlic – coarsely chopped
Kosher salt & freshly ground pepper
3/4 pound, quality bacon


  1. Fry bacon over medium heat in a large pan just until bacon is done but still very pliable, remove from pan to paper towels.
  2. Blanch beans and garlic in boiling salted water for 3 minutes or until tender crisp.
  3. Drain
  4. Toss with olive oil, salt, and pepper. Think salad for proportions. Careful with the salt, the bacon can also be salty.
  5. Bundle about 6 beans and wrap with bacon, you may secure bundle with a toothpick or tie with kitchen string.
  6. Grill or broil until sizzling, serve immediately.
  7. Oven method: Preheat oven to 350 degrees. Once beans have been bundled, place in a roasting pan and bake for 10 to 15 minutes. Remove toothpick or string, crispy bacon will hold everything together. Serve immediately.
Garlicky Braised Brussel Sprouts
I think one of the reasons folks tend not to like Brussel Sprouts is the way they are cooked; usually just boiled in salted water. Braising them in a pan with vegetable broth, garlic, olive oil, and butter brings out great flavor and keeps the texture firm. This is one of my favorite recipes.


Author: Chef James R. Kirkley, IV

Serves: 4

Garlicky Braised Brussel Sprouts


1 pound, fresh Brussel Sprouts – halved lengthwise
6 cloves, garlic – finely chopped
2 tablespoons, butter
1 tablespoon, olive oil
1/2 cup, vegetable broth
salt and pepper – to taste


  1. In a large non-stick frying pan, melt butter and add olive oil.
  2. Add garlic and cook for 30 seconds.
  3. Lay Brussel Sprouts in pan cut side down. There should be enough to cover the bottom of the pan but no more.
  4. Fry sprouts for 1 or 2 minutes but do not let the garlic get brown.
  5. Add about 1/3 cup of vegetable broth and simmer covered for 5 minutes.
  6. Remove cover and reduce liquid completely. Let sprouts brown. DO NOT MOVE THEM OR SHAKE THEM.
  7. When spouts are brown and almost burning. Add remaining vegetable broth and reduce again.
  8. Serve immediately.


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