Delaware Succotash Food

SUCCOTASH

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.

SUPER SIMPLE SUCCOTASH

Steps:

• Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

DELAWARE SUCCOTASH

Steps:

• Lay salt pork in bottom of a saucepan and cover with lima beans. Add enough water to cover, and cook over low heat until beans are tender. Cut kernels from fresh corn and combine with beans, cubed tomato, and seasonings. Cover and continue cooking over low heat for 10-15 minutes. Stir frequently.

PAN-SEARED SALMON WITH SUMMER SUCCOTASH

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
• For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
• For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
• To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.

DELAWARE SUCCOTASH

Steps:

• Lay salt pork in bottom of a saucepan and cover with lima beans. Add enough water to cover and cook over low heat until beans are tender. Cut kernels from fresh corn and combine with beans, cubed tomato, and seasonings. Cover and continue cooking over low heat for 10-15 minutes. Stir frequently.