New England Iron Skillet Succotash Food

SUCCOTASH

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.

NEW ENGLAND IRON-SKILLET SUCCOTASH

Steps:

• Remove the husks and silk from the ears of corn and discard. Trim the base of each ear so it is even and flat. Working with 1 ear at a time, stand it upright on its base in a bowl. Using a sharp knife, cut down between the cob and the kernels to remove the kernels. Reserve the kernels and discard the cobs.
• Fill a large saucepan two-thirds full of water and bring to a boll over high heat. Add the corn and simmer for 3 minutes. Drain in a colander, then rinse under cold water until cool. Drain thoroughly, blot dry with paper towels, and set aside.
• In a 12-inch skillet, preferably cast iron, melt the butter over medium-high heat and swirl to coat the pan. Add the zucchinis and onion and sauté, stirring frequently, for about 5 minutes until just beginning to brown at the edges. Add the red peppers and sauté for 3 minutes longer. Add the lima beans and corn kernels. Sauté, stirring constantly, for about 2 minutes until the vegetables are heated through. Stir in the parsley and season with salt and pepper to taste.
• Serve immediately, or keep warm for up to 20 minutes.

HOW TO MAKE A VIBRANT PAN OF SUCCOTASH WITH FRESH OR FROZEN VEGGIES

Steps:

• Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
• Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
• Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
• Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
• Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes.
• Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute.
• Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
• Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper.
• Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.

NORTH ATLANTIC PAN SEARED COD WITH NEW ENGLAND SUCCOTASH AND CRANBERRY VINAIGRETTE

Steps:

• Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.
• In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.
• While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.
• In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.
• Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.
• In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.
• While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.
• Enjoy!

NEW ENGLAND SUCCOTASH

Steps:

• Cook the beans in a sauce pan of boiling salted water for 6 to 8 minutes, until they are almost tender.
• Add the corn, return to a simmer, and cook, uncovered, over medium heat until both vegetables are just tender, about 5 minutes; drain well.
• Return the vegetables to the saucepan and add the sugar, cream, salt and pepper.
• Cook over low heat until thoroughly heated through, about 3 minutes.