Succotash With Mushrooms And Romano Recipes

MUSHROOM QUESADILLAS WITH SUCCOTASH

Steps:

• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
• Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
• Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with the succotash.

SUCCOTASH WITH MUSHROOMS AND ROMANO

Steps:

• Heat a large skillet and saute bacon pieces until browned.
• Add lima beans and cook, stirring, 5 minutes.
• Add corn and cook, stirring, 5 minutes.
• Add garlic powder, mushrooms, celery salt, and butter.
• Cook, stirring, until butter is melted and mushrooms are browned, about 5 minutes.
• Add mik, paprika and romano cheese.
• Cook, stirring, until mixture is thickened and heated through.

SUCCOTASH

Steps:

• In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste.

SUCCOTASH WITH HOMINY

Steps:

• Preheat the oven to 475 degrees.
• Open up the tops of each ear of corn to expose the silks. Chop off and discard the top of each ear, removing most of the silks. Drop the corn into enough cold water to cover, and let stand 5 minutes. Drain. Reshape the husks and wrap them, two by two, in aluminum foil. Arrange them on a baking sheet and place in the oven. Bake 15 minutes.
• Shuck the corn, discarding any silks that remain. Cut way the kernels, and set aside.
• Heat the butter in a casserole, and add the onions and peppers. Cook briefly, stirring, and add the hominy. If fresh beans and peas are used, add them, and cook until tender. If frozen beans and peas are used, run them under the hot water until defrosted. Drain, and add them to the casserole. Add the corn, salt and pepper. Cook, stirring, about 1 minute, and stir in the chives, and serve.

SUFFERIN' SUCCOTASH (CROCK POT)

Steps:

• Combine first 10 ingredients in 3 1/2 quart crock pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir. Transfer to serving bowl.
• Sprinkle with cheese.

SUCCOTASH

Steps:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.

SUCCOTASH PASTA

Steps:

• Cook bacon in a large straight-sided skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels. Remove fat from skillet.
• Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water; drain. Meanwhile, heat 2 tablespoons oil in skillet over medium-high. When it shimmers, add onion, zucchini, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and golden brown in places, about 8 minutes.
• Reduce heat to medium; stir in remaining 1 tablespoon oil, corn kernels and milk, tomatoes, garlic, and jalapeño. Cook just until garlic is fragrant and tomatoes begin to release their juices, 1 to 2 minutes. Add vinegar; cook 30 seconds more. Add pasta and 1/2 cup reserved pasta water; continue to cook, tossing, until sauce thickens slightly and clings evenly to pasta, 2 to 3 minutes. Remove from heat; remove and discard basil sprigs. Stir in cheese. If needed, add more pasta water, a little at a time, until sauce evenly coats pasta again. Serve, topped with bacon, a drizzle of oil, more cheese, and basil leaves.

MEXICAN SUCCOTASH

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.

LOBSTER SUCCOTASH

Steps:

• Put shell beans in a saucepan, barely covered with water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer gently for 20 to 30 minutes, until tender. Beans may be cooked in advance, up to 24 hours ahead, and stored in their broth. (Skip this step if using frozen beans.)
• In another pot, bring salted water to a boil. Add Romano beans and blanch for 1 minute, then drain and cool.
• Put butter in a large skillet over medium heat. Add onion and cook until softened, about 10 minutes. Add okra and red pepper and sauté for 2 to 3 minutes.
• Add corn kernels, zucchini, shelling beans, Romano beans, green tomato and serrano chile. Season generously with salt and pepper and sauté gently for 5 minutes.
• Add lobster meat, stir in crème fraîche, and simmer for another 2 to 3 minutes. Check seasoning and adjust salt to taste. Serve immediately, accompanied by brioche toasts, grilled polenta or grits, if you wish.

SUCCOTASH WITH TOMATOES AND CHIVES

Steps:

• Cook lima beans in large pot of boiling salted water until almost tender, about 7 minutes. Add corn kernels and cook until both vegetables are tender, about 3 minutes longer. Drain.
• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Stir in vegetables and sugar. (Can be prepared 1 day ahead. Cover and refrigerate.) Add half and half to vegetables in skillet and simmer 5 minutes. Stir in tomatoes and 2 tablespoons chives. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons chives and serve.