Jessica B Harriss Summer Succotash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUMMER SUCCOTASH



Summer Succotash image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 ears corn, shucked
2 tablespoons extra-virgin olive oil
1 cup diced Spanish onion
1 clove garlic, minced
2 cups fresh or defrosted frozen lima beans
2 cups diced heirloom tomatoes
1 1/2 tablespoons butter, at room temperature
1 1/2 tablespoons mayonnaise
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, cut into chiffonade
2 tablespoons grated Pecorino-Romano cheese
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, cut into chiffonade
1 teaspoon smoked paprika

Steps:

  • Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
  • Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
  • Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
  • Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

SUMMER SUCCOTASH



Summer Succotash image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces green beans or wax beans, trimmed, halved and blanched
Kernels from 3 ears of corn (about 2 1/2 cups)
1 cup cherry tomatoes (preferably Sungold), halved
1 small red bell pepper, cut into strips
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh oregano leaves, chopped
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
One 8-ounce ball fresh mozzarella, diced

Steps:

  • Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

SORREL



Sorrel image

This Jamaican drink, traditionally made with hibiscus flowers and spices, is both bracing and thirst quenching. If you'd like a boozy version, it can serve as the base for a rum punch. Or follow the advice here and serve it with simple syrup and rum on the side as an option for guests.

Provided by Rosie Schaap

Categories     easy, cocktails

Number Of Ingredients 5

2 quarts water
4 cups dried hibiscus flowers
3 2-inch cinnamon sticks
3 2-inch pieces of peeled ginger
10 whole cloves

Steps:

  • Combine ingredients in a heavy pan over medium heat.
  • Bring to a boil, then lower heat and simmer for 10 minutes.
  • Cool mixture, then strain into a pitcher and chill. If it is very strong, dilute with filtered water to taste.
  • Serve with simple syrup and dark rum on the side, for guests to add (or not).

JESSICA B. HARRIS'S SUMMER SUCCOTASH



Jessica B. Harris's Summer Succotash image

The food historian and writer Jessica B. Harris wrote a whole cookbook, "The Martha's Vineyard Table" (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant. This dish is ideal for summer, when the tomatoes are overflowing. Dr. Harris loves to use okra in the place of beans, which are often an ingredient in succotash dishes. If you can't find a habanero chile but still want to add heat, a small jalapeño will work.

Provided by Nicole Taylor

Categories     dinner, easy, lunch, vegetables, side dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 5

1 pound okra, tops and tails trimmed, cut into 1/2-inch-thick rounds
6 large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3 1/2 pounds)
2 cups freshly cut corn kernels (from about 2 medium ears)
1 habanero chile, pricked with a fork (optional)
Salt and ground black pepper, to taste

Steps:

  • Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
  • If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 5 grams

SUMMER SUCCOTASH



Summer Succotash image

This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 40m

Number Of Ingredients 11

6 ounces fresh cranberry beans, shucked
4 ounces each haricots verts and wax beans, cut into 2-inch lengths
6 ounces sugar snap peas
3 garlic scapes, cut into 1-inch lengths (optional)
2 ears of corn, husked
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons champagne vinegar or white-wine vinegar
1/4 cup fresh tarragon, chopped
Coarse salt and freshly ground pepper
1 avocado, cut into 6 wedges, then cut crosswise into thirds
5 ounces grape tomatoes, halved (1 cup)

Steps:

  • Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.
  • Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.

More about "jessica b harriss summer succotash recipes"

SUMMER SUCCOTASH | THE CHEF'S GARDEN
summer-succotash-the-chefs-garden image
2020-07-23 Add the lemon zest, dill, herbs, and 1 ¼ teaspoons salt. In a large sauté pan on medium high heat, cook the onions with a splash of oil. Add the sliced squash. When the color brightens (almost a minute, add the French beans and corn to the …
From chefs-garden.com


SOUTHERN SUMMER SUCCOTASH :: RECIPES :: CAMELLIA BRAND
southern-summer-succotash-recipes-camellia-brand image
Directions: Cook corn using your favorite method, or place whole, unhusked corn in microwave and cook on high for 12 minutes (1000 watt); use oven mitt to remove and set aside to cool. Meanwhile, add baby lima beans to a small saucepan and cover …
From camelliabrand.com


SUMMER SUCCOTASH | GIADZY
summer-succotash-giadzy image
2018-06-08 This recipe originally appeared on Giada on the Beach. Episode: Clam Bake. Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit …
From giadzy.com


SUMMER SUCCOTASH - PAULA DEEN MAGAZINE
summer-succotash-paula-deen-magazine image
In a medium saucepan, bring limas, peas, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, 10 to 15 minutes. Drain well. In a large skillet, melt butter with olive oil over medium heat. Add green onion and garlic; cook, …
From pauladeenmagazine.com


SOUTHERN SUMMER SUCCOTASH - DEEP SOUTH DISH
southern-summer-succotash-deep-south-dish image
2010-07-05 Bring to a boil, boil for 3 minutes, reduce to simmer and cook for 15 minutes, or until mostly tender. Drain, setting aside 1/2 cup of the cooking water. Rinse beans and set aside. Use a sharp serrated knife to carefully cut off the root end of …
From deepsouthdish.com


JESSICA B. HARRIS'S SUMMER SUCCOTASH | ARCHIESDAD | COPY ME THAT
1 pound okra, tops and tails trimmed, cut into 1/2-inch-thick rounds
From copymethat.com


JESSICA B. HARRIS ON WHY CHICKEN YASSA IS HER 'GOOD-LUCK DISH'
2021-05-27 Opening people's eyes to the foodways of the African diaspora has long been Harris' mission. A Netflix show based on Harris' 2011 book, "High on the Hog," premieres on Wednesday.
From today.com


JESSICA B. HARRIS ARCHIVES | SAVEUR
2020-11-09 By Jessica B. Harris / Published Nov 9, 2020 Make Orange-Rum Liqueur to Give the Gift of Caribbean Tradition By Jessica B. Harris / Published Nov 16, 2017
From saveur.com


ANY-SEASON SUCCOTASH | SOUTHERN LIVING
Step 2. Heat oil in a large cast-iron skillet over medium-high. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add habanero and garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add okra and corn; cook, stirring occasionally, until starting to blister, about 6 minutes.
From southernliving.com


MIGRATION MEALS: HOW AFRICAN AMERICAN FOOD TRANSFORMED THE …
2021-02-08 During the Great Migration, millions of African Americans left the South and settled in the rest of the United States, bringing rich culinary traditions with them—sweet potato pie, black-eyed peas, mac and cheese, barbecue and so much more. Portrait of Jessica B. Harris with a stack of books. Jessica B. Harris February 08, 2021.
From eatingwell.com


VEGETARIAN RECIPE: SUMMER SOUTHERN SUCCOTASH | KCRW
2012-07-16 Summer Southern Succotash. 6 large, ripe tomatoes, peeled, seeded and coarsely chopped 2 cups freshly cut corn kernels 1 pound okra, tops and tails trimmed and cut into 1/2 inch think rounds 1 habanero chili, pricked with a fork (optional) 1 1/2 …
From kcrw.com


CONJURIN’ IN THE KITCHEN: ALISON SAAR’S RECIPES FOR TROUBLE
2021-06-04 If making Dr. Jessica B. Harris’s fried chicken and succotash, check your pantry for hot pepper, cornmeal, salt and pepper. The Vegetarian Supper Kit includes the ingredients for a summery adaptation of Alison’s Hoppin’ John with Good Money Greens and Black Skillet Cornbread featuring Tehachapi Grain cornmeal and Koda Farms Kokuho Rose rice.
From blog.narrativefood.com


SUMMER SUCCOTASH - SPICY SOUTHERN KITCHEN
2020-09-10 Instructions. In a small saucepan, combine lima beans and enough water to cover. Bring to a boil, reduce heat and simmer 10 to 12 minutes. Drain. Add olive oil and butter to a large nonstick skillet and heat over medium heat. Add onion and cook 3-4 minutes. Add garlic, corn, and okra and sauté fro …
From spicysouthernkitchen.com


EASY SOUTHERN SUCCOTASH - THERESCIPES.INFO
Jessica B. Harris's Summer Succotash Recipe - NYT Cooking top cooking.nytimes.com. Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if …
From therecipes.info


SUMMER SUCCOTASH WITH GRILLED CORN - THE HEALTHY EPICUREAN
2022-06-14 How to make: summer succotash Ingredients Needed. Sweet corn. I use frozen sweet corn for various purposes, and it will work in this recipe. But fresh sweet corn - at its peak - is best! I make this several times throughout late July, August and early September when sweet corn is super fresh. Lima beans. The frozen bag will do! Follow the ...
From thehealthyepicurean.com


DR. JESSICA B. HARRIS' CHICKEN YASSA RECIPE - TODAY.COM
2021-05-27 Preparation. 1. Combine the lemon juice, onions, salt, pepper, minced habanero and 1/4 cup of the peanut oil in a gallon-size, resealable plastic bag (or nonreactive, sealable bowl). Add the ...
From today.com


NYT COOKING FEATURES 1968 BRYN MAWR... - BRYN MAWR COLLEGE
NYT Cooking features 1968 Bryn Mawr alumna Jessica B. Harris' Summer Succotash recipe in "The Editors' Collection: Juneteenth Recipes Curated by Nicole Taylor" - https://nyti.ms/2Szjoco.
From facebook.com


SUCCOTASH - THE SEASONED MOM
2022-05-18 Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool. Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes). Add the lima beans, corn, tomatoes, and water.
From theseasonedmom.com


DR. JESSICA B. HARRIS - SOUTHERN LIVING
Jessica B. Harris. Jessica B. Harris, considered by many to be one of the ranking authorities on the food of the African Diaspora, is the author, editor, or translator of eighteen books including twelve cookbooks documenting the foodways of the African Diaspora. The Mission of Opal Lee, Fort Worth's Grandmother of Juneteenth. Video.
From southernliving.com


FOOD FRIDAY: PLANNING FOR JUNETEENTH - THE TALBOT SPY
2020-06-12 We are going to barbecue some ribs, and have Jessica B. Harris’s Summer Succotash, followed by some red velvet cake. Jessica B. Harris’s Summer Succotash. 1 pound okra, tops and tails trimmed, cut into 1/2-inch-thick rounds 6 large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3 1/2 pounds)
From talbotspy.org


ISLAND COOKING WITH JESSICA HARRIS | MARTHA'S VINEYARD MAGAZINE
2007-05-01 Select a pot large enough to accommodate all the ingredients. Place the potatoes in the pot with water to cover by about 2 inches, cover, and place over medium heat. Bring to a simmer and cook for 10 minutes. Add the linguiça, corn, and lobsters, and continue to steam for 4 minutes.
From mvmagazine.com


EASY SOUTHERN SUMMER SUCCOTASH (+ VIDEO) - FAMILY FOOD ON THE …
Saute the onion in the bacon grease over medium heat for 2-3 minutes, until softened. Add the garlic and saute an additional 30 seconds. Add corn, lima beans and cherry tomatoes and stir to combine. Add paprika and season to taste with salt and pepper. Cook for 3 …
From familyfoodonthetable.com


JESSICA B. HARRIS COOKBOOKS, RECIPES AND BIOGRAPHY - EAT YOUR BOOKS
Jessica holds a Ph.D. from NYU and is an English professor at Queens College, CUNY. She consults at Dillard University in New Orleans, where she founded the Institute for the Study of Culinary ...
From eatyourbooks.com


CHICKEN YASSA BY JESSICA B. HARRIS - FINE DINING LOVERS
2021-04-30 Step 01. Combine the lemon juice, onions, salt, pepper, minced habanero, and ¼ cup of the peanut oil in a gallon-size, resealable plastic bag. Add the chicken pieces and seal the bag; massage to coat evenly. Marinate the chicken in the refrigerator for at least 2 hours.
From finedininglovers.com


SOUTHERN SUCCOTASH RECIPE - THE GRACIOUS WIFE
2021-06-28 Heat a large skillet over medium heat. Cook bacon in hot skillet until crisp, turning once. Transfer bacon to paper towels, leaving drippings in the pan. When cool enough to handle, crumble bacon and set aside. To the large skillet with drippings, add onion, okra, and garlic.
From thegraciouswife.com


JESSICA B. HARRIS | EATINGWELL
Jessica B. Harris, Ph.D. is a culinary historian and the author of 13 books related to the African diaspora, including Vintage Postcards from the African World (University Press of Mississippi), My Soul Looks Back (Scribner) and High on the Hog (Bloomsbury USA). She is the 2020 recipient of the James Beard Lifetime Achievement Award. Website.
From eatingwell.com


SUMMER SUCCOTASH | THE IN FINE BALANCE FOOD BLOG
2020-06-14 Add the stock, tomatoes, and chopped squash to the leeks in the dutch oven. Scrape the bottom of the pot to pick up any of the yummy bits left on the bottom. Let this simmer for about 10 minutes, then add the fresh corn and lima beans. Continue to simmer until the squash is tender.
From infinebalance.com


JESSICA B. HARRIS'S GUIDE TO BLACK CULINARY HISTORY - BON APPéTIT
2021-01-19 As the foremost expert on the foodways of the African diaspora, there’s no better (or wittier) guide to Black culinary traditions. Here, she shares with us a few of the dishes, books, and ...
From bonappetit.com


FOOD FRIDAY: PLANNING FOR JUNETEENTH - THE CHESTERTOWN SPY
2020-06-12 We are going to barbecue some ribs, and have Jessica B. Harris’s Summer Succotash, followed by some red velvet cake. Jessica B. Harris’s Summer Succotash. 1 pound okra, tops and tails trimmed, cut into 1/2-inch-thick rounds 6 large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3 1/2 pounds)
From chestertownspy.org


JESSICA B. HARRIS’S GUIDE TO BLACK CULINARY HISTORY - YAHOO
2021-01-19 Tour the Archives. Toni Tipton-Martin’s The Jemima Code reclaims and celebrates the heritage of Black America’s controversial “aunt” by documenting …
From yahoo.com


SOUTHERN SUMMER SUCCOTASH - EARTHY FEAST
2016-08-13 This succotash is proof of that. Succotash is a hearty southern side dish that brings out the best of summer’s veggies. Sweet golden kernels of corn mixed with buttery beans and bright pops of cherry red tomatoes and bell peppers make for an eye-catching summery dish. And speaking of poppin’/eye-catching, guys… this hammered copper pan has got me all heart-eyed. Besides the fact …
From earthyfeast.com


JESSICA B. HARRIS’S SUMMER SUCCOTASH RECIPE - PINTEREST
Aug 23, 2017 - The food historian and writer Jessica B Harris wrote a whole cookbook, “The Martha’s Vineyard Table” (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant This dish is ideal for summer, when the tomatoes are overflowing
From pinterest.com


JESSICA B. HARRIS’S SUMMER SUCCOTASH RECIPE
Aug 23, 2017 - The food historian and writer Jessica B Harris wrote a whole cookbook, “The Martha’s Vineyard Table” (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant This dish is ideal for summer, when the tomatoes are overflowing
From pinterest.ca


COOK THIS: GRILLED CHICKEN WITH SUMMER SUCCOTASH FROM
2018-08-28 Article content Step 4. Slice the chicken against the grain and serve alongside or on top of the succotash. SUMMER SUCCOTASH. 6 ears sweet corn, …
From windsorstar.com


JESSICA B. HARRIS BIO, LATEST ARTICLES & RECIPES - EPICURIOUS
2010-04-13 Super-Rich Virginia Crab Cakes. Average user rating. 5 / 5. Reviews. 82. Percentage of reviewers who will make this recipe again. 92 %. View “ Super-Rich Virginia Crab Cakes ”. recipe.
From epicurious.com


THE MARTHA'S VINEYARD TABLE: HARRIS, JESSICA B., CUSHNER, SUSIE ...
The Martha's Vineyard Table: Harris, Jessica B., Cushner, Susie: 9780811849999: Books - Amazon.ca. Skip to main content.ca. Hello Select your address Books Hello, Sign in. Account & Lists Returns & Orders. Cart All. Best Sellers Prime New Releases Customer Service Deals Store ...
From amazon.ca


JESSICA B. HARRIS – MOVEABLE FEAST
Jessica B. Harris is the author of twelve critically acclaimed books documenting the foods and foodways of the African Diaspora (see below). A culinary historian, she has lectured on African-American foodways at The Museum of Natural History in New York City, The California Academy of Sciences in San Francisco, The Smithsonian Museum of American History, the Smithsonian Museum of African ...
From moveablefeast.relish.com


Related Search