TG picked up a last minute party for SCAD’s (Savannah College of Art and Design) Fashion Show for 120 people this past weekend and we had only 48 hours to produce it. Generally it takes a week or better. I had to come up with a menu that could be produced in a hurry that didn’t have long cooking times. Here’s the menu: smoked pork loin (marinated in mojo), lemon pepper chicken, our famous cole slaw with a sweet vinegar sauce, tossed green salad vidalia onion vinaigrette dressing and green beans (that turned out to be quite a hit).
Back to the green beans… TG has finally found the secret to cooking green beans in a large quantity. (The Little Woman has a problem with cooked green beans that look and taste like canned ones.) I buy the frozen green beans in 5 pound bags from Sam’s. It is a smaller, longer bean than the cut green beans. Our pot (I used a turkey fryer pot) only holds 15 pounds at a time. Bring the water to a boil, put the beans in along with a handful of minced garlic and a few shakes of garlic pepper (also purchased at Sam’s Club). Let the water come back to a boil and continue for about 5 minutes. Carefully remove the green beans from the pot (steam can burn you as much as fire can.) Let the beans cool for two or three minutes and place them in serving pans (I used half pans.) Using “I Can’t Believe It’s Not Butter” spread out a generous portion of it all over the top of the beans. Like Paula Deen, TG believes butter makes everything taste better.
Ironically, the green beans caught the attention of the guests before the remainder of the menu…probably because they were health conscious fit young people…mostly models, students and faculty members.
We did the whole party from set up to clean up in less than two and a half hours…a record for us. Client was very happy!