Nashville Farmers' Market Succotash
Source of Recipe
From "Southern Living: A Southern Gentleman's Kitchen"
Recipe Introduction
"One of the best ways to celebrate the bounty of fresh ingredients is with a traditional succotash. Primarily corn and lima beans (butter beans), succotash is one of those dishes that can take on many forms based on what's fresh. Mine varies according to what I can find locally. It's no coincidence that eating this dish reminds me of the good folks and friends at the Nashville Farmers' Market who have a hand in growing its fine ingredients."
List of Ingredients
◦ 3 ears fresh corn, husks removed
◦ 2 tablespoons extra virgin olive oil
◦ 1 medium Vidalia or sweet onion, finely diced
◦ 1 green bell pepper, finely diced
◦ � teaspoon freshly ground black pepper
◦ � teaspoon ground red pepper
◦ 2� teaspoons kosher salt, divided
◦ 2 cloves garlic, minced
◦ 1 (14.5-ounce) can diced tomatoes, undrained
◦ � cup heavy cream
◦ Freshly ground black pepper
◦ Garnish: thinly sliced green onions
Recipe
Hold each cob upright on a cutting board, and carefully cut downward, cutting corn kernels from cobs into a large bowl to equal 2� cups. Discard cobs.
Place a 12-inch skillet over medium-high heat 1 minute or until hot; melt butter with olive oil in hot skillet. Add onion and next three ingredients, and saut� 8 minutes or until onion is tender and translucent. Add garlic, and saut� 1 minute or until fragrant.
Stir in corn kernels, lima beans, and next two ingredients. Add wine, and cook, stirring to loosen any browned bits from bottom of skillet, 1 minute. Reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 25 minutes or until lima beans and okra are tender. Serve immediately.
Serves 6
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