Southwestern Succotash Recipe Epicuriouscom

SUCCOTASH

Steps:

• Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
• Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
• Serve succotash with bacon crumbled over.

SOUTHWESTERN SUCCOTASH

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.

SOUTHWESTERN SUCCOTASH

Steps:

• Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
• Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
• Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
• Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

SUCCOTASH

Steps:

• Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat. Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in bacon, scallion greens, and salt and pepper to taste.

SOUTHWEST SUCCOTASH SALAD

Steps:

• Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.

SOUTHWESTERN SUCCOTASH

Steps:

• Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
• Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
• Add onion and saute until translucent, about 8 minutes.
• Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
• Stir in lima beans and corn, then broth and cream.
• Simmer until vegetables are tender and coated with cream, about 20 minutes.
• Stir in 1/3 cup cilantro and season to taste with salt and pepper.
• Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
• Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.

SOUTHWESTERN SUCCOTASH #RSC

Steps:

• Preheat oven to 375 degrees Fahrenheit or fire up gas or (preferably) charcoal grill.
• Cut four 8x8 inch pieces of Reynolds Wrap foil.
• In a mixing bowl, combine all the ingredients except the jack cheese. Mix thoroughly.
• Create a bowl with a piece of Reynolds Wrap, with the edges flared upwards, making a deep bowl. Scoop 1 cup of the mixture into this foil bowl & pinch the edges into a point at the center, enclosing the mixture inside. Twist this point closed. Repeat this process until all four bowls are filled.
• Place the four foil balls on middle rack in oven or place on grill with lid closed. Leave to roast for 4-6 minutes.
• Remove foil balls from heat & set to rest on a cool surface, unwrapped. Sprinkle the jack cheese on each bowl. Serve when cheese is melted.

SUCCOTASH

Steps:

• In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.

CHEF JOHN'S SUCCOTASH

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.