Four chefs share what’s inspiring them to cook through the pandemic, as well as their favorite dishes to prepare during quarantine.
1 tsp chili flake Blanch the green beans in well-salted water for 2 minutes, drain, and place in ice bath. To make the sauce—whisk together garlic, shallot, miso, Dijon mustard, chili, rice vinegar, coconut aminos, and sea salt until thoroughly mixed. Whisk in 3 tbsp grapeseed oil, and add green onion. Set aside. In a pan or wok add remaining grapeseed oil on medium high heat. Right as you see oil start to smoke, add green beans. Toss green beans constantly until you get that yummy charred skin.
Add 2 tbsp of sauce while cooking for added caramelization!Pierre Serrao and Lester Walker are a part of the Bronx-born creative collective, Ghetto Gastro, alongside Jon Gray and Malcolm Livingston II. The collective’s mission is to celebrate their borough as the cultural influencer they know it to be, although it’s often overlooked in the mainstream.
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