This succotash is delicious!
SUCCOTASH
4 tablespoons unsalted butter
1/2 cup diced country ham
1 cup small diced onion
4 cups fresh, sweet corn (I used frozen.)
1 tablespoon minced garlic
2 cups chicken stock
2 teaspoons chopped fresh thyme leaves
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
2 cups frozen lima beans
1 cup heavy cream
1 cup peeled, seeded and chopped Roma tomatoes
1 tablespoon chopped fresh parsley leaves
In a heavy-bottomed 10-inch cast iron skillet set over medium heat, heat the butter until melted. Add the ham and saute until lightly caramelized, 2 to 3 minutes.
Add the onions and cook until soft and translucent, 4 to 5 minutes.
Add the corn and cook, stirring occasionally, for 7 to 8 minutes.
Add the garlic and cook until fragrant, 30 to 45 seconds.
Add the stock, bring to a boil, then reduce the heat to a simmer. Add the thyme, salt, and cayenne pepper and cook, stirring occasionally, for 7 to 8 minutes.
Add the lima beans and cream and cook for 10 minutes.
Add the tomatoes and chopped parsley to the pan and re-season if necessary.
Yield: 4 cups
Source: Emeril Lagasse
SUCCOTASH
4 tablespoons unsalted butter
1/2 cup diced country ham
1 cup small diced onion
4 cups fresh, sweet corn (I used frozen.)
1 tablespoon minced garlic
2 cups chicken stock
2 teaspoons chopped fresh thyme leaves
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
2 cups frozen lima beans
1 cup heavy cream
1 cup peeled, seeded and chopped Roma tomatoes
1 tablespoon chopped fresh parsley leaves
In a heavy-bottomed 10-inch cast iron skillet set over medium heat, heat the butter until melted. Add the ham and saute until lightly caramelized, 2 to 3 minutes.
Add the onions and cook until soft and translucent, 4 to 5 minutes.
Add the corn and cook, stirring occasionally, for 7 to 8 minutes.
Add the garlic and cook until fragrant, 30 to 45 seconds.
Add the stock, bring to a boil, then reduce the heat to a simmer. Add the thyme, salt, and cayenne pepper and cook, stirring occasionally, for 7 to 8 minutes.
Add the lima beans and cream and cook for 10 minutes.
Add the tomatoes and chopped parsley to the pan and re-season if necessary.
Yield: 4 cups
Source: Emeril Lagasse
MsgID: 3145456
Shared by: Jackie/MA
In reply to: Recipe: Harvest Time! Corn Recipes (7)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Jackie/MA
In reply to: Recipe: Harvest Time! Corn Recipes (7)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Harvest Time! Corn Recipes (7) |
Betsy at Recipelink.com | |
2 | Recipe: Supersweet Corn, Seafood, and Zucchini Packets |
Betsy at Recipelink.com | |
3 | Recipe: Supersweet Corn and Couscous Packets |
Betsy at Recipelink.com | |
4 | Recipe: Boiled Shrimp and Fresh Corn Dinner |
Betsy at Recipelink.com | |
5 | Recipe: Italian Brushing Sauce, Cilantro-Lime Butter, and Herbed Butter for Fresh Corn |
Betsy at Recipelink.com | |
6 | Recipe: Supersweet Corn and Pork or Chicken Skewers (using pork tenderloin or chicken breasts) |
Betsy at Recipelink.com | |
7 | Recipe: Grilled Supersweet Corn Salad (with tomato, olives, and blue cheese) |
Betsy at Recipelink.com | |
8 | Recipe(tried): Emeril's Succotash (with ham, cream, and tomatoes) |
Jackie/MA |
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