Best Chef Walter Bundys Surry Sausage And White Corn Succotash Recipes

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SUCCOTASH



Succotash image

Provided by Food Network

Categories     side-dish

Time 25m

Number Of Ingredients 12

1 tablespoon shallots
1 red pepper, diced small
1/2 cup corn kernels
1/2 teaspoon each, rosemary, thyme, sage
1/4 cup lima beans, cooked
1/2 cup vegetable stock
2 large tomatoes, peeled, seeded and chopped
1/4 cup black beans, cooked
1/2 cup butternut squash, cooked and diced
1 tablespoon butter
Lemon juice, to taste
Salt and pepper, to taste

Steps:

  • In a medium size sauce pot, over medium heat, cook shallots, pepper, and corn, stirring until wilted. Add herbs, lima beans and vegetable stock. Raise heat and bring liquid to a boil. Simmer liquid to reduce by half, about 10 minutes. Add tomatoes, black beans and butternut squash, heat through. Finish with butter and add lemon juice and salt and pepper to taste.

SUCCOTASH



Succotash image

It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.

Provided by Food Network

Categories     side-dish

Time 56m

Yield Serves 6

Number Of Ingredients 6

2 cups frozen baby lima beans or fresh shelling beans
6 ears sweet corn, kernels and scrapings removed separately
4 tablespoons butter
Salt and freshly milled pepper
Chopped parsley
Paprika

Steps:

  • Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.

SUCCOTASH



Succotash image

Provided by Food Network

Categories     side-dish

Time 1h10m

Number Of Ingredients 11

4 tablespoons butter
1 medium onion, diced
1 medium green pepper, diced
2 cups whole-kernel corn
1 cup cut green beans or 1 lima beans
1 cup red beans
1 cup water or chicken broth
1 zuchinni squash, cubed
1 yellow squash, cubed
Salt and pepper
Squash blossoms (optional)

Steps:

  • In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.

KOREAN-STYLE SUCCOTASH



Korean-Style Succotash image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 teaspoon olive oil
2 tablespoons butter
4 cups corn kernels (from about 5 ears)
2 tablespoons buttermilk
2 tablespoons whole milk
2 teaspoons doenjang Korean soybean paste or white miso
1 garlic clove
6 ounces lima beans
3 ounces shelled edamame
3 ounces black-eyed peas
1/4 cup diced red peppers
Salt and pepper
2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon

Steps:

  • Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
  • Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
  • Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
  • Season with salt and pepper. Fold in the chopped herbs and serve immediately.

SWEET CORN SUCCOTASH



Sweet Corn Succotash image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound scallops
4 ears corn, kernels cut from the cob
2 tablespoons grapeseed oil
1/4 cup sliced shallots
1 cup chanterelle mushrooms
1 cup blanched and peeled fava beans
1 cup diced, roasted carrots
1 cup grilled sweet corn kernels
2 1/2 cups sliced fresh chervil
Salt and pepper

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.

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