SWEET CORN SUCCOTASH
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
- Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
- Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
- To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.
SOUTHWESTERN SAUTEED CORN
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED SKATE WING W/ WHITE CORN SUCCOTASH AND GOOSEBERRY PUREE
Steps:
- Succotash: Start by gently peeling the husk from the corn, removing the hairs but keeping the husk in tact. Rub ear with olive oil, salt and pepper. Return husk to original form. Preheat oven to 350 degrees and bake corn for 20 to 30 minutes. Remove from oven and cut kernels from cobb, reserve. Blanch fava beans in salted water for 3 to 5 minutes, shock in cold water and remove shell. Cut pear tomatoes in half and mix with corn and beans. Remove stems from morels and cut into 1/4's. Start a saute pan with about 2 Tbsp. olive oil, add morels first and lightly saute for 2 to 3 minutes. Add rest of the ingredients and cook until all ingredients are tender. Season with salt and pepper. Gooseberry Sauce: Slowly simmer gooseberries, rice wine vinegar, and sugar in a small sauce pan. With a spoon, gently mash berries until mixture is smooth. Strain sauce, reserve. Skate Wing: Season with salt and pepper. Heat a saute pan with olive oil. Saute skate wing on flesh side first, about 3 minutes on both sides. Add butter to finish.
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
SAUTéED SKATE WING
Try this technique with any mild, flaky white fish, including sole, tilapia, or turbot, all of which work nicely with the sauce. Brown butter-or buerre noisette, created when butter is cooked until the milk solids turn golden brown-is one of those à la minute (cooked to order) sauces that should be a part of any home cook's repertoire, since it can be altered in countless ways. Nuts are classically paired with browned butter, as their flavors are complementary; citrus juice or wine balances the richness; and other ingredients, such as herbs, provide complexity. Since this recipe is so quick to prepare, you need to have your mise en place at the ready before you heat the pan. Toast and chop the hazelnuts, suprême the citrus, and put salt, pepper, and flour in separate dishes (for seasoning and dredging the fish) set near the stove.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Dredge Heat a large sauté pan over medium-high heat as you season skate with salt and pepper and then dredge in flour, shaking off excess.
- Sauté When pan is hot, add oil and heat until shimmering. Add skate pieces, working in batches to avoid crowding the pan, and sauté until fish is golden brown underneath, 1 1/2 to 2 minutes. Carefully turn pieces over with a fish spatula and reduce heat to medium. Cook until fish is uniformly opaque and browned on the other side, about 1 1/2 minutes more. Transfer to a plate and cover to keep warm.
- Brown butter Wipe pan with paper towels and set over medium-low heat. Drop butter pieces into pan and swirl constantly (to cook evenly) until butter is melted and golden brown, 30 to 60 seconds. Stir in thyme and citrus juices; the butter will spatter a bit. Add hazelnuts, then remove from heat.
- Serve Divide skate pieces among plates, arrange three grapefruit segments over each serving, and drizzle evenly with hazelnut brown butter. Serve immediately.
- Skate is a type of ray fish, with flat pectoral fins (called wings) that give it a batlike appearance. The wings are the most desirable part of the fish, with a delicate, flaky texture. They are most commonly sautéed and served with brown butter and capers.
BAKED SKATE
Skate (or ray) is a delicious, yet underused, fish. The flesh is creamy white, with a texture all its own; it's not flaky like most fish, but comes apart in long shreds when cooked. Don't be put off by the cartilage, and don't try to remove it before cooking. After it's done, the flesh can easily be lifted off the fan-like skeleton. I like this served with a colorful mix of sauteed vegetables and pasta.
Provided by Carolyn Bunkley
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl.
- Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture.
- Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook.
- Carefully move to a serving platter and garnish with lemon slices and dill sprigs.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 17.4 g, Cholesterol 89.9 mg, Fat 15.6 g, Fiber 6.6 g, Protein 36.2 g, SaturatedFat 4.1 g, Sodium 624.9 mg
MAMA NINA'S CORN SUCCOTASH
I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!
Provided by mwynnmathis
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
- Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 24.6 g, Fat 3.6 g, Fiber 4.1 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 123.3 mg, Sugar 6 g
PAN-FRIED SKATE WINGS WITH CAPERS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
- Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
- Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
- Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 646 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED SKATE WITH SUMMER TOMATOES AND BASIL
Provided by Elaine Louie
Categories dinner, quick, main course
Time 20m
Yield 2 generous servings
Number Of Ingredients 9
Steps:
- Thoroughly dry skate fillets with paper towels, and season to taste with salt and pepper. Spread flour in a large, shallow dish. Dredge fillets in flour, pat off excess, and set aside.
- Place a large non-stick skillet over high heat, and add the olive oil. When oil is hot, add skate wings so that they lie flat, in a single layer. Brown until the under side is lightly golden, about two minutes. Use a wide spatula to turn the fillets, and saute until surface is golden and flesh is opaque, about two minutes more. Transfer fillets to heated dinner plates, and keep warm.
- Return skillet to medium heat, and add the butter, stirring with a wooden spoon. As soon as the butter turns a medium nut-brown, stir in the lemon juice. Add tomatoes, and warm briefly - about 5 to 10 seconds for very ripe tomatoes, 15 to 30 seconds for firm tomatoes. Remove pan from heat, add 4 or 5 drops of Tabasco sauce, and salt and pepper to taste.
- To serve, spoon tomatoes over skate. Tear basil leaves into bite-sized pieces, and scatter over tomatoes. Serve immediately.
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