0:02
where she is doing an herb crusted fresh
0:07
pork ham y'all with some delicious green
0:11
beans so these look bright green these
0:14
look bright green and pretty those suits
0:17
yes ma'am so what I want to do is drain
0:19
these okey doke so let's see
0:22
don't burn your promise
0:26
all right so this is a trick that I love
0:28
to do sort of in the collar in the ice
0:31
bath so you're not fishing and green
0:32
beans out of that yeah Oh sounds great
0:36
so now this is the Provence part okay oh
0:41
yeah we have some more herbs we've got
0:43
some garlic and I asked you to chop the
0:46
absolutely what size do you want beast
0:54
all right so I've got the tomato you
0:56
want me to put a little olive oil in
0:58
your pan yes please and by the
1:00
tablespoon says not too much here I have
1:02
a clove and I'm just going to tap mm-hmm
1:09
and that'll let this appeal come off
1:10
okay we think about Atlanta traffic will
1:17
you grab a pitch full of salt for me
1:19
yes that girl is so fast with a knife
1:22
yeah I wouldn't I wouldn't cross her in
1:25
a dark gallery but nothing so just
1:27
sprinkle a pinch of salt on it what's
1:29
gonna happen is that's gonna act as an
1:30
abrasive uh-huh help take that garlic
1:33
down even the urna and then I'll use my
1:34
knife like a palette knife you are
1:37
making a paste we're using a kosher salt
1:41
which is grainy and it did just breaks
1:44
down that garlic business this is gonna
1:47
be delicious so what's so if I add the
1:51
okey does and then the garlic
1:56
I put the bait again in fact
2:01
isn't this beautiful it read a beautiful
2:04
okay so these are the kalamata olives
2:06
uh-huh and we'd have them okay because
2:09
we don't we don't want to see you
2:11
exactly so the last bit we're gonna do
2:14
let's have some basil
2:15
okay guys want some ladies go really
2:17
well together I mean you won't salt and
2:19
pepper anything in this job we're just
2:22
gonna let this I think black pepper be
2:23
good just a little bit of salt because
2:25
the olives are so salty okeydoke so I'm
2:30
gonna add some basil I'll just roll the
2:33
basil leaves at the juicy car and I love
2:36
this and you know what I actually use
2:38
this technique with collard greens
2:40
that's how I to cut my collard greens so
2:44
add the basil smells real is just like
2:48
very very nice it's nice it's fresh it
2:51
lets the flavors of the green beans and
2:52
the tomatoes shine through last little
2:55
bit which is kind of a surprise as I'm
2:57
just gonna splash a little bit of red
2:59
wine today and that acid really makes
3:01
the flavors pop well I bet it does okay
3:04
that's it and I think we have a southern
3:07
dish just that simple
3:09
oh it smells divine taste
3:17
they really aren't good I'm tasting a
3:22
little bit of the red wine vinegar now
3:23
and I'm getting a little taste of that
3:26
basil exactly and it really is good so
3:31
it is it's simple in it's different
3:34
mm-hmm and you know it's very very
3:37
healthy so we eat like this so we can
3:41
now state the fresh ham yeah we can ham
3:44
and mother higher is this carrot cake
