Sweet Succotash Chili Food

CHEF JOHN'S SUCCOTASH

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

BEST-EVER SUCCOTASH

Steps:

• Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
• While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
• Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
• Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
• Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
• Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
• Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
• Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
• Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.

SUCCOTASH RECIPE

Steps:

• Heat 1 tablespoon vegetable oil and 1 tablespoon butter together in a large pan over medium heat. Swirl to combine.
• Add the onion and bell pepper and cook for 5 minutes to soften.
• Add the garlic and cook 1 minute, until it becomes fragrant.
• Add the corn, butter beans, and salt and pepper to taste. Stir and cook 5 minutes, or until the corn is golden in color and the beans are cooked to your preference.
• Stir in 1-2 tablespoons of butter (if desired) along with the cherry tomatoes and fresh chopped basil, about 1 minute to warm.
• Serve!

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.