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- Hey, hey y'all, I hope you're doing great today
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and I'm glad you're here with me.
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Don't forget though, if you enjoy my videos,
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please hit subscribe 'cause it helps me out so much.
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And girl always appreciates support.
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So I got these fresh green beans
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and you know, I just wanted to fix 'em a different way today
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instead of southern style.
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You know, cook real soft with palm gel or bacon
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So I've got about two pounds of these fresh green beans.
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You know what, I think I want to do this another way
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that will make it a little easier for me.
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So I think I'm gonna mix these in a bowl first.
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I think I'll have better control over,
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but halfway the cooking time, I am gonna
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come in here and stir it.
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Stir the pan. Alright.
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So yeah, that'll be so much easier for me.
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Alright, I got my purple onion.
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I hope these are gonna be good.
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I got a lot of good stuff going in with it.
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Alright and baby portobellos, which I just love,
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you know, they're almost like eating meat to me.
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They make a wonderful sandwich, you know,
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Okay, so I'm gonna toss this in a little vegetable oil.
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See what I mean about it being easier to do
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And I'm going to add some salt.
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Not too much in case I can get the kids to eat this,
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So I'm just going to toss those,
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make sure they all got 'em a little drink of oil.
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Here we go, Looks good, doesn't it?
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And this is kind of quick and easy
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'cause my green beans cooked southern style
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is so wonderful, but they do take longer.
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So I got my chopped up bacon
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and I'm just going to spread that around
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and that little bit of bacon's just gonna give it
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some wonderful flavor.
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Don't you think I'm missing you Mr. Hog?
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Okay, they're ready to go in the oven
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and we're gonna cook 'em for about 35 minutes
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and stir 'em halfway,
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halfway through the cooking time.
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Look at our green beans would you?
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Now I've got a few more ingredients.
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that I'm gonna sprinkle over these.
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And remember I did stir it like halfway through.
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This is a little vinegar,
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I can't see if it's coming out or not here,
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'cause it's clear and I can't too much see it.
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Alright, now here's the secret ingredient
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that we're gonna add to our fresh green beans.
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And that's crumbled up pork rinds.
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Little more pork to go with that bacon that's in there.
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And you wanna serve this immediately
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because you don't want your pork rinds to get like soggy.
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You want 'em to hear 'em pop.
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I just heard the pork skins pop,
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so I'm gonna hear 'em.
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Did you hear 'em AD? - Mmmm.
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- Nick come in here and taste these green beans.
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Mm hmm. - They look good.
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- That's pork rinds on top of them.
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- Oh really? I never heard of that.
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- Yeah, get you some the mushrooms and the bacon.
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- Well you can put bacon on anything.
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- Nick is over here today to help me cook some quail. So.
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- And sample. - And sample.
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Yes. How'd you like that? - Absolutely.
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- [Nick] That could be a meal in it itself.
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I know it, but if you were waiting for the steaks
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to come off the grill or something,
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you wouldn't wanna put the pork rinds on it
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until you're ready to eat.
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I couldn't believe they were popping like a-
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- Unless say get soggy or what?
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- Yeah, they can get soggy.
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- And I think you'd want 'em where they're crunchy.
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- I hear you. - That's good idea.
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- I hear you chomping. - Yep.
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- So I hope that y'all will stay tuned and join us
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for the cooking of the quail with Nick Gruber,
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
