Succotash with a twist ;). This recipe puts a Brazilian twist on an American staple, succotash. It should be just the ticket in August, when millions of us watch the The classic version of succotash is a combination of fresh corn and lima beans (or some other shell bean), sometimes embellished with tomatoes or peppers. Posole Succotash follows the basic concept of a traditional southern succotash, with some substitutions.
Corn Succotash or just succotash for short starts with key vegetable ingredients making it the best melting pot of your favorite Southern sides. Succotash can be enjoyed as a side dish or become the centerpiece to any meal. Spoon it over rice, throw a grilled catfish fillet over it or serve it in bowl with a. You can cook Succotash with a twist ;) using 22 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Succotash with a twist ;)
- Prepare of sweet corn cobs, shucked.
- Prepare of green bell pepper, diced.
- It's of red bell pepper, diced.
- It's of yellow bell pepper, diced.
- You need of orange bell pepper, diced.
- You need of carrots, diced.
- You need of string beans, diced.
- Prepare of lima beans (substitute: kindney beans), cooked.
- You need of peas (green and/or white), cooked.
- It's of tomato, deseeded and diced.
- It's of garlic, minced.
- It's of olive oil, extra virgin.
- It's of salt.
- Prepare of freshly ground black pepper.
- You need of red chilli flakes.
- You need of lime juice.
- You need of vegetable broth (substitute with a single stock cube dissolved in water).
- Prepare of parseley, finely chopped.
- You need of zucchini, diced.
- It's of garnish.
- It's of cabbage, thinly shredded.
- It's of parseley, chopped.
Succotash (from Narragansett sohquttahhash, "broken corn kernels") is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes, multi-colored sweet peppers, and okra. We chose to go to Succotash for lunch due to its proximity to the Gaylord Hotel and it was a great experience from start to end. The food was a fusion of traditional southern fare with a modern twist.
Succotash with a twist ;) instructions
- Cook or steam the sweet corn until the skin of the corn feels less fibrous.
- Take the olive oil in a wok on very high heat. Add the minced garlic, and roast the garlic until the smell changes. There is no need to completely brown the garlic..
- Add the tougher vegetables, like carrots, string beans, bell peppers, zucchini and Lima beans/kidney beans. Add the salt. Toss on high heat for about 2 minutes until heated through..
- Add the boiled or steamed sweet corn. Continue tossing on high heat for about 5 minutes..
- Add the black pepper and chilli flakes. Add the lime juice as well..
- Add the parsley, tomato and toss for another minute. Add the broth, at this point. Cook for 2 more minutes on high heat..
- Take the contents onto the serving dish and garnish with the parsley and the shredded cabbage..
- Serve hot, with rice, or as an appetizer portion. Enjoy!.
The specials were their seafood chowder which smelled delicious, corn bread, spicy chicken sandwich. Succotash is not southern at all! It is from the Narragansett Indians in Massachusetts. Try making succotash with fresh, rather than frozen ingredients In our midwestern family, succotash was just CORN & LIMA BEANS warmed together with butter and salt & pepper. What about the rest of you.