RUTH CHRIS GREEN BEANS RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, leaving grease. Crumble and set aside.
• Stir onion into bacon grease, and cook over medium heat until tender; drain.
• In a medium baking dish, mix bacon, onion, green beans, brown sugar, dry mustard and chili sauce.
• Bake 30 minutes in the preheated oven, until heated through.

Steps:

• Heat the oven to 400°F with a rack in the middle position
• Mist a 9-by-13-inch baking dish with cooking spray and set aside
• In a 12-inch skillet over medium, melt 4 tablespoons butter
• Add the potatoes and ½ teaspoon salt, then stir to coat
• Add ½ cup water, then distribute the potatoes evenly
• Cover and cook until a skewer inserted into the potatoes meet no resistance, 15 to 20 minutes, stirring once about halfway through
• Transfer the potatoes and any liquid in the pan to a large bowl, then use fork to mash to the consistency of chunky mashed potatoes; set aside
• Wipe out the skillet and set it over medium
• Add the oil, shallots and ¼ teaspoon salt
• Cook, stirring occasionally, until the shallots are softened but not browned, 5 to 6 minutes
• Add the beans and mushrooms, then increase the heat to medium-high
• Cook, stirring occasionally, until most of the liquid released by the mushrooms has evaporated and the beans are bright green but still crisp, about 5 minutes; the vegetables should not begin to brown
• Stir in the marjoram and cook until fragrant, about 30 seconds
• Transfer to the bowl with the potatoes and cool for about 10 minutes
• In a medium bowl, whisk the eggs, 2 ounces (1 cup) of Parmesan and ½ teaspoon each salt and pepper
• Add the egg mixture to the vegetable mixture and fold with a silicone spatula until combined
• Transfer to the prepared baking dish and spread evenly
• In a small bowl, combine the panko, melted butter and the remaining 1 ounce (½ cup) Parmesan, then stir until the panko is evenly moistened
• Sprinkle evenly over the vegetables
• Bake until golden brown and bubbling at the edges, about 30 minutes
• Cool for about 15 minutes before serving