Corn And Beans And Bacon And Tomatoes Food

CORN AND BEANS AND BACON AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Coat an 11-inch by 7-inch casserole dish with cooking spray.
• Heat oil in a frying pan and add onion & bell pepper. Saute till tender.
• Mix the onion/pepper mixture with corn, beans, tomato sauce, tomatoes & Worcestershire sauce. Taste and add salt & pepper if needed.
• Pour it all in the casserole dish and cover the top with a layer of bacon.
• Cover and bake for 50 minutes, remove cover and bake 10 minutes more or until bacon crisps up.
• *** To make using fresh vegetables:
• Cover the BOTTOM of the dish with the bacon then layer with fresh lima beans, fresh sliced tomatoes, chopped onion and green pepper, fresh white corn (cut off cob, of course), another layer of sliced tomatoes and another layer of bacon on top. Bake as above.

CORN-BACON SPOON BREAD WITH TOMATOES

Steps:

• Position a rack in the lower third of the oven and preheat to 325 degrees. Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet.
• Add the milk to the remaining drippings in the skillet and bring to a boil over high heat. Whisking constantly, gradually pour in the remaining cornmeal. Add 1 teaspoon salt, the sugar and cayenne. Lower the heat and simmer, whisking, until thickened, about 3 minutes. Stir in the corn, scallions and bacon; remove from the heat.
• Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes.
• Prepare the tomatoes: Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste; set aside for at least 5 minutes. Let the spoon bread rest 10 minutes; serve with the tomatoes.

BLACK BEAN, CORN AND TOMATO SALAD

Steps:

• In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

CORN WITH TOMATOES AND HERBS

Steps:

• Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

LIMA BEAN SALAD

Steps:

• For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
• Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
• Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

HALIBUT AND CORN SALAD WITH BROKEN VINAIGRETTE

Steps:

• Core the tomatoes, cut into pieces, and place in a blender. Blend until pureed. Strain through a sieve into a bowl. You should have about 2 1/2 cups puree. If fresh tomatoes are not available use canned.
• Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot. Add the garlic and saute briefly until light brown. Add the tomato puree and bring to a boil. Simmer gently about 5 minutes. Strain through a fine-mesh sieve into a bowl. Discard the solids. Rinse out the saucepan, return the tomato juice to the pan, and bring to a boil. Simmer and strain twice more until the tomato juice is as thick as heavy cream, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice. Add 1 tablespoon lemon juice and taste for salt and pepper.
• Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper and swirl to coat the inside. Coat the glass bottle with olive oil and the funnel before straining tomatoes so they don't stick. Strain the tomato juice into the bottle. Let it cool to room temperature. Add olive oil - mixture should be half olive oil and half tomato. Do not shake or mix!
• Bring a large pot of water to a boil and add salt. Blanche the corn and cook just until tender, about 3 minutes. Remove and set aside. Cook the beans in the same water just until tender, about 3 minutes. Drain. If using favas, peel them. When the corn is cool enough to handle, cut the kernels from the cobs. Toss together in a bowl.;
• In a clean jar with a lid, shake together minced tarragon, 2 tablespoons of the bacon, and 25 percent of Champagne vinegar and 75 percent olive oil. Pour enough of the dressing onto the corn and beans to coat, toss well, and taste for seasoning. Adjust with salt, pepper, and more dressing as necessary. Set aside to marinate for about 15 minutes.;
• Season the fish on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization. Cook until brown on the first side, about 3 minutes. When you see it getting opague around the edges, give it another minute and flip sides. Cook another minute on other side. Remove from pan and place on cookie sheet for a bit while you enjoy your appetizer with company. Just before you're ready to serve it, put it in a preheated 450 degree F oven for about 30 seconds.;

LOBSTER CHOPPED SALAD WITH FAVA BEANS, CHERRY TOMATOES, AVOCADO, CORN, AND APPLEWOOD-SMOKED BACON

Steps:

• Bring a large pot of water to a boil over high heat.
• Insert the tip of a large chef knife just below the eyes of each lobster-this will kill them instantly. Add the lobsters to the pot of boiling water, making sure they are completely submerged. Cook the lobsters 10 minutes, and then remove them immediately to a bowl of ice water.
• When the lobsters have cooled, twist off the tails and claws from the bodies. Save the bodies for another use, or discard.
• Place the tails on their sides, and crush gently with the heel of your hand to break open the shells. Carefully pull out the tails. Cut the tails in half lengthwise, and remove the intestinal tract and any green tomalley. Cut each half crosswise into six or seven pieces.
• Use the back of a large not-precious knife to break open the shell on the claws. Remove the claw meat, and cut each claw into three or four pieces. Carefully crack the shells of the knuckles and remove the meat. You should have about 12 ounces of lobster meat total.
• Slice the bacon into 3/8-inch-thick slices. Arrange the bacon strips in two stacks, then cut the strips crosswise into 3/8-inch even-sided rectangles or lardons. Heat a large sauté pan over medium heat for 1 minute. Swirl in 1 tablespoon olive oil, add the bacon, and cook about 5 minutes, stirring frequently, until the bacon is tender and lightly crisped. Using a slotted spoon, remove the bacon to a plate lined with paper towels. Reserve the fat in the pan.
• Return the pan to medium-high heat. Add the corn, thyme, 1/4 teaspoon salt, and a pinch of black pepper. Sauté over medium heat 3 to 4 minutes, until the corn is just cooked and tender. Remove to a platter or baking sheet to cool.
• While the corn is cooling, make the vinaigrette: Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/3 cup olive oil and a pinch of cayenne. Taste for balance and seasoning.
• Cut the avocados in half lengthwise. Remove the pit and peel. Dice the avocados into 1/2-inch cubes and season with 1/4 teaspoon salt. Slice the cherry tomatoes in half, and season with 1/4 teaspoon salt.
• Place the lobster, corn, avocados, tomatoes, and bacon in a large salad bowl. Toss with 5 tablespoons vinaigrette and taste for seasoning, adding a little more vinaigrette if you like. Place the lettuce leaves on a large chilled platter and spoon a little vinaigrette over them. Toss the parsley into the lobster salad, and arrange it over the lettuce. Scatter the basil over the top.
• You can boil and prepare the lobsters, make the vinaigrette, and sauté the bacon and corn ahead of time. Prepare the avocado and tomatoes just before serving.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
• Stir in basil and serve.

SAUTEED CORN WITH TOMATOES & BASIL

Steps:

• In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.

CORN 'N' BEAN BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine beans, corn, soup and 1/2 cup cheese. Spoon into a greased 2-qt. baking dish. Top with crackers and remaining cheese. , Bake, uncovered, 35 minutes or until heated through.

ZESTY CORN AND BEANS

Steps:

• In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.

GREEN BEANS WITH TOMATO, ONION AND BACON

Steps:

• In a 2 quart saucepan, add green beans in enough water just to cover them, and bring to a boil, reduce heat and simmer, uncovered about 15 minutes or until crisp tender.
• Drain and immediately rinse with cool water to stop cooking. Drain and set aside.
• In a large skillet, cook bacon over medium-high heat until crisp. Stirring frequently.
• Reserve 1 tablespoons of bacon fat and drain off the rest and place bacon on plate covered with paper towels.
• In the same skillet add onion and 1 tablespoons bacon fat and cook over medium heat, stirring occasionally, until tender.
• Stir in tomato, garlic, oregano, salt and pepper into onions and simmer about 5 minutes.
• Stir in green beans and heat through.
• Add bacon and stir to blend.
• Transfer mixture to serving dish and drizzle with lemon or lime juice.

KIDNEY BEANS AND CORN

Steps:

• Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
• Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

GREEN BEANS AND SWEET CORN

Steps:

• Cook or steam green beans until just tender.
• In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted.
• Add green beans and corn and cook about 2 minutes until heated through.
• Add salt and pepper to taste. Combine herbs and stir in half of them.
• Remove mixture to a serving dish and sprinkle with remaining herbs.
• If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.

BACON, BUTTER BEANS,AND TOMATOES

Steps:

• Cook bacon in a Dutch oven until crisp.
• Stir in onion and next 3 ingredients; saute until vegetables are tender.
• Stir in tomato, and cook 3 minutes.
• Stir in broth and butterbeans; bring to a boil.
• Cover and reduce heat, and simmer, stirring occasionally, 30 minutes.
• Simmer, uncovered 20 minutes stirring often.
• Stir in parsley and remaining ingredients.
• Cook stirring often, 5 minutes; discard bay leaf.

SKILLET GREEN BEANS, TOMATOES & BACON

Steps:

• Cook bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.
• Add onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.
• Stir in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.