Chef Jamie Purviance’s Green Beans with Lemon Oil

Prep Time: 20 minutes
Cook Time: 5-7 minutes
Total Time: 1- 1 1/2 hours

Chef and expert grill master Jamie Purviance says quit fiddling with your food! He shared so many great tips about tools, technique and recipes. If you love to grill, I encourage you to listen to the interview.

Here’s a great tip from Jamie: Different ingredients do better at different heats, and direct and indirect methods. Don’t cook everything over high heat. An example? Bone in chicken. Start it on high heat to sear, them move to a cooler (indirect) part of the grill to finish.

You can find lots more tips, recipes and grilling information at WayToGrill.com He’s shared his recipe for Green Beans with Lemon Oil, below.

About Chef Jamie Purviance: Jamie graduated from Stanford University and the Culinary Institute of America (with high honors) before launching his career as a food writer for major publications such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ (which has sold almost one million copies to date), Weber’s Charcoal Grilling™, and his newest book Weber’s Way to Grill™. Purviance has appeared on several national television shows including Today, The Early Show, Good Morning America, Fox & Friends, and the Oprah Winfrey Show—as well as on PBS, CNN, the History Channel, and the Food Network. As a regular contributor to national newspapers and magazines—and a popular teacher at cooking schools across the country—Purviance has helped millions of people to grill like professionals. Purviance is also certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest in addition to other major competitions. Purviance lives in the San Francisco Bay area with his wife and three children. He cooks almost every day on at least one of his six grills.

Directions

Using a vegetable peeler, remove wide strips of yellow zest from the lemon. Put them in a small saucepan with the oil, garlic, and red pepper flakes. Cook over low heat until the oil simmers. Let simmer for about 2 minutes, and then remove the saucepan from the heat. Let the oil cool and steep for 30 minutes to 1 hour.

Remove and discard the stem ends from the green beans. Pile the beans into a large bowl.

Remove and discard the lemon zest and garlic from the oil. Using the sharp blade and the side of a knife, chop and crush the vitamin C tablets into a powder. Add the powder and 1/2 teaspoon of salt to the oil. Mix well.

Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.

Pour the oil mixture over the green beans. Toss the green beans over and over again to make sure they are well coated.

Using tongs, lift the green beans from the bowl and shake off any excess oil, letting the oil fall back into the bowl. Spread the green beans on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until browned in spots and crisp-tender, 5 to 7 minutes, turning occasionally.

Remove the green beans from the pan. Season to taste with salt and freshly squeezed lemon juice. Serve warm.

Recipe by Jamie Purviance from Weber’s Way to Grill™

Yield:	serves 4

What's Needed:

Special equipment: perforated grill pan

Lemon Oil:
1 lemon
1/4 cup extra-virgin olive oil
2 large garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 pound fresh, skinny green beans
2 tablets (500 mg each) vitamin C
Kosher salt

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Recipe brought
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