EASTERN SHORE SUCCOTASH
This is the real thing--the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth--no sausage, no bacon--just beans and corn in their full glory.
Provided by Chef Kate
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the beans in a saucepan and add water just to cover and lightly salt the water.
- Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
- Shuck the fresh corn.
- Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
- Add the corn to the beans and simmer for ten more minutes.
- Remove from heat, season with butter, lemon juice, salt and pepper.
- Eat immediately.
- Summer on the Chesapeake.
Nutrition Facts : Calories 195.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 32.6, Carbohydrate 25.6, Fiber 4.1, Sugar 2, Protein 5.2
EDAMAME SUCCOTASH
Steps:
- In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
- Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
MEXICAN SUCCOTASH
Succotash with a Mexican flair! Serve with white rice.
Provided by Sharlene Cervantes
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
- Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 24.6 g, Cholesterol 41.8 mg, Fat 5 g, Fiber 3.8 g, Protein 15.3 g, SaturatedFat 1.2 g, Sodium 761.1 mg, Sugar 3.7 g
CHEF JOHN'S SUCCOTASH
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g
STIR-FRIED SUCCOTASH WITH EDAMAME
While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 10m
Yield Serves six
Number Of Ingredients 11
Steps:
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams
SOUTHWESTERN SUCCOTASH
Categories Salad Pepper Tomato Vegetable Side Picnic Vegetarian Backyard BBQ Corn Squash Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 14
Steps:
- Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
- Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
- Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.
DOWN-EAST SUCCOTASH
Categories Tomato Vegetable Side Bacon Corn Lima Bean Fall Summer Tarragon Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Cook bacon in large skillet over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons fat from skillet. Return skillet to medium heat. Add shallots; sauté 3 minutes. Stir in corn, lima beans, Turkey Stock and fresh tarragon. Cook uncovered until lima beans are tender and most of stock evaporates, stirring often, about 14 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Add bacon and tomatoes. Cook until heated through, about 2 minutes. Season with salt and pepper.
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