Chile Rubbed Rare Ostrich With Black Bean Corn Succotash Ginger Orange Syrup Food

CELERY SUCCOTASH SALAD

Celery Succotash Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons Dijon mustard
2 tablespoons honey, a healthy drizzle
1/2 lemon, juiced
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 whole celery heart, thinly sliced
1/2 cup shredded carrots
1 (10-ounce box) frozen corn kernels
1/2 red bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

Steps:

In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.

SUCCOTASH

Succotash image

Provided by Kardea Brown

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

One 15-ounce bag frozen baby lima beans, thawed, or about 2 cups fresh lima beans
4 slices bacon
2 tablespoons unsalted butter
1 Vidalia or sweet onion, diced
2 cups fresh corn kernels (from about 3 ears)
3 garlic cloves, minced
Kosher salt and freshly cracked black pepper
1 1/2 cups frozen sliced okra
1 cup grape tomatoes
1 lemon, juiced
2 tablespoons fresh parsley, chopped

Steps:

Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.

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