My son came home and asked what we were having for dinner. It’s a fun game we play. One of us asks what we are having for dinner and the other responds -”I don’t know, what are you making?”. If he’s cooking, sometimes I’ll tell him what to make, and if it’s me – I’ll figure something out. Tonight, I didn’t want to slave over the stove, but I remembered something my husband said when he brought home the market bag. He said that we should cook up the green beans and corn fresh and fast while we have them and not wait because they’re always best when they’re fresh.
I have a metal strainer insert that I use when I want to steam or blanch. Then I can either keep the ingredients from getting waterlogged because it doesn’t touch the bottom of the pot, or in the case of blanching, I can raise the strainer draining the water off without getting burned pouring it off. Tonight I filled the strainer with corn on the cob, green beans, potatoes, sausage (from an area farmer) and set it inside a stockpot. I poured a bottle of beer and 2 cups of stock over top – knowing they would drain to the bottom of the pot and would be my steaming liquid. If I had a steamer that fit better, I probably would have more liquid left in the bottom to use as a sauce, but you could add a cup of water to keep it all from evaporating off. I added really fragrant spices that gave off such a great aroma.
If my husband was a shrimp eater, I might have added some of that too. It would work well with any type of meat, like chicken or smoked sausage. This was a really easy throw together meal, something you could let steam in the pot while you are helping the kids with homework or posting on your blog, or relaxing with the newspaper or book. It’s a no fuss no muss, even my college son could cook it type of meal.
- 4 Sausage links – or 1 large smoked sausage
- 3 ears corn on the cob broken into 5 or 6 pieces
- 2 cups large rough chopped potatoes
- 2 cups fresh green beans tips cut off
- 1 tsp allspice
- ½ tsp black peppercorns
- 2 bay leaves
- ½ tsp ground cumin seeds
- ½ tsp cloves
- salt to taste
- 1 bottle beer or Ale (I used Killians Irish Red)
- 2 cups Chicken Stock
- Scrub the vegetables clean and prepare to the right size.
- Throw all of the ingredients into the steam basket. Turn on the heat and steam the food until it’s done.
- Slice the sausage links into the bowl, spoon in the rest of the ingredients, and drizzle some of the steam juices from the bottom of the pot over top of the meat and veggies.