Yes, Grace Tavern on Grays Ferry (owned by James Fernandes and Monk’s Cafe owners Fergus Carey and Tom Peters) has Monk’s famous double-fried french fries and bourbon mayo, but they are overshadowed on the short menu by these crisp green beans dusted in zippy Cajun spices. At Grace, this addictive finger food is accompanied by a kicky rémoulade.
1½ c. Hungarian paprika
3 Tbsp. plus ¾ tsp. kosher salt
2 Tbsp. plus 1½ tsp. onion powder
2 Tbsp. plus 1½ tsp. cayenne pepper
2¼ tsp. white pepper
2¼ tsp. black pepper
1½ tsp. dried thyme
1½ tsp. dried oregano
1½ tsp. dried mustard (Grace uses Coleman’s)
½ lb. fresh green beans
Peanut oil, for cooking
Butter, for cooking
Mix together first nine ingredients. (Recipe will make more than two cups of seasoning. Store leftover in tightly sealed container in dry place for up to six months.)
Clean and trim green beans. Blanch in boiling water for two minutes, until beans are bright green. Refresh beans in ice water. Dry beans.
Heat skillet over high heat. Add oil and butter to coat pan, and allow to heat until almost smoking. Add beans and two tablespoons seasoning. Toss until green beans are heated and seasoning blackens, about three minutes.
Serve immediately. Serves two.