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- You know, it sounds funny, but one of my grandson Jacks,
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This is a little carrot (chuckles).
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It's a little carrot,
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and I'm trying to keep it as long as I can.
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Jack Deens, one of the favorite desserts.
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I can't even hold the carrot
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- Sorry, I'm thinking about this damn carrot, Eddie!
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Oh, one of my favorite vegetables
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that I have cooked for Jack Deen
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in the last few Christmases or Thanksgiving,
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is green bean bundles.
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So, and I was just a little surprised.
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Now I peel that 'cause I just don't like
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these little carrots.
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I would suggest using a bigger carrot y'all.
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- [Lady] I tried those though.
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- These are, these are a little on the tedious side
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but anyway, these, this is a different version
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of the green beans that has always been Jack's favorite.
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So I'm starting with bacon, I mean a pile of bacon.
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A big pile of diced up bacon.
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It looks like a lot so I may add that to
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something else that I'll be cooking later on.
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So, we're just gonna let this cook
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until it's kind of nice and crispy.
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Actually, I probably won't bring it to a full crisp
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but I'll cook it till I like the looks of it.
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All right, so we, we've got our fresh green beans
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and we've trimmed the ends off 'em.
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And so you just make a bundle
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and we blanched these for about five minutes
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Then we remove them and do a ice bath on 'em so
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that they'll keep their pretty green color.
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So all we are gonna do now is take our green bean bundle
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and we're gonna wrap each bundle in a carrot strip.
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So they've got the pretty color.
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Alright let's see if this one can be tied.
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You gotta keep 'em long enough so that you can tie 'em
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or you can just wrap them.
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If you got a long enough carrot
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you can just wrap them and put 'em same side down.
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All right, let's get a long, long, long one.
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Okay. So you can do 'em just like that as well.
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And then just put 'em same side down.
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Do you know how long your, your carrot strip is?
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Some of 'em may not be long enough for you to actually turn.
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So like I said, your alternative you can see that one broke
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so, I'll do it just like I did the last one.
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I'll just fold it over and put it same side down.
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And these are so pretty y'all.
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And the carrot just gives some nice color.
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So, we're gonna cook our bacon
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and it's gonna take just a few minutes for it yet.
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And then we're gonna make a nice glaze to pour over these
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and then I'm gonna bake it for maybe 15 or 20 minutes.
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But it's a great way to kind of pretty up a vegetable.
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Let me get the children to eat.
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I was shocked when Jack Deen liked it so much.
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So, I hope you and your family like it as well.
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I have cooked this to the desire that I like
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which is not extra crispy.
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I like but to have a little bite to it.
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So, you cook it the way you like it.
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Now I'm gonna let that drain
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and I'm gonna leave about three tablespoons
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of bacon fat in my pan.
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And let's see, I'm gonna just pour
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little bit of it off.
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And now I'm gonna put in my shallots.
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Kind of a cross between onion and garlic to me.
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I just love the smell of them.
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I'm now wearing grease eyeshadow.
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So you can see, you can see what we're getting towards.
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We're getting through a,
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a wonderful glaze to pour over our green beans.
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I was talking about me making a recipe similar to this
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but Jack and it was always at Thanksgiving and Christmas.
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But guess what's coming up?
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This would be a wonderful dish
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you could make your partner or whoever, your friend,
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whatever, whoever it is in your life.
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You could make them a wonderful steak dinner
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and serve these beautiful green beans on the side.
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You could make them a beautiful plate.
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So, Valentine's Day or birthday, whatever day this is
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this will be a nice side item for your menu.
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with three-fourths of cup of balsamic vinegar.
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So that's my shallots, my brown sugar
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and my balsamic vinegar.
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And we're gonna let that cook for just a few minutes.
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And then I'm gonna pour some on top of
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our green bean bundles
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and put 'em in the oven for about, maybe 20 minutes.
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And then when I go to serve 'em
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I'm gonna sprinkle this yummy bacon on top.
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But remember we got some of that bacon fat in this pan
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which is gonna kick it up.
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That flavor it's gonna be so good.
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Now I've got a fourth of a cup of olive oil
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that I will be adding to the pot after
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this is cooked for a while.
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So, I'm going to get the grease out of my eyes
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and I'll be right back.
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Okay, I needed to cook that for about six minutes
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and now I'm gonna take it off the heat
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and I'm gonna drizzle in a fourth of a cup of olive oil.
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Now I usually try to use more,
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I don't like extra virgin.
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To me it just tastes like I'm trying to chew up
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a mouthful of olives or something.
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So I do like the, the quieter version.
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So, this is, I'll show you what,
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I don't know if you like me or not but,
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like I said, this, I just like the extra light.
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So now we're gonna take our glaze
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and we're gonna put like a tablespoon on each bundle.
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Look at our shallots.
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Ooh I love the way these look.
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Like the tablespoon on each bundle y'all.
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And then I checked the cooking time again
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and it's like for 15 or 20 minutes.
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And then when we take 'em out,
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oh my gracious great.
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This looks so good and smells so good.
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The balsamic smells so good.
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All right, so we've got some left over.
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When we take 'em out if they need a little bit more
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we can douse 'em again with our balsamic marinade
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and when they come out I'm just gonna sprinkle
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a little bit of this wonderful bacon on 'em
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= [Lady] Can we put 'em in for you?
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- Yes and that's gonna be our vegetable dish.
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What do you think about our green bean bundles?
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That balsamic vinegar really turned dark on it
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but they're just so good.
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I wish Jack was here.
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Now the thing is, how do you eat these?
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That's a good start, isn't it?
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The balsamic vinegar takes it to another level
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and the bacon on top, that just kind of seals the deal.
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And these have been out of the oven for a few minutes.
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I mean they're no longer hot
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but they're just slightly warmed.
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And that's another thing I like about this dish.
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You don't have to worry about getting it out like
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and serving it like immediately
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because it's pretty good at any temperature.
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So I hope y'all will try this
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and I hope that y'all would like it
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'cause it's delicious and different.
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Sometimes I just don't wanna do the same old thing
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you know what I mean?
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You're loving best dishes y'all.
