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sufferin'
succotash by Adrienne Handler | 1 2 3 continued from page 1 down-home
succotash 1 medium red or yellow bell
pepper, cut into ¼ inch dice serves 6 * Fresh fava bean require a double shuck before eating. Once to remove the beans from the shell, and then again after parboiling they must be released from the hard outer shell. After a rather labor intensive process, you are left with a chartreuse green bean that is ready to eat. In a large skillet, over high heat, melt one tablespoon of butter. Once butter has melted, add the bell pepper, and sauté until peppers are soft, about 4 minutes. Add the fava beans and continue to sauté, until heated through. Once the beans are heated through, add the additional tablespoon of butter, and the corn kernels. Continue sautéing until corn is al dente, about 3 minutes. Season with salt and pepper, and Tabasco, to add a bit of heat to the dish. summertime
succotash 1 tablespoon butter serves 6 In a large skillet, over high heat, melt the butter and olive oil. Once mixture has melted, add the shallots and sauté gently to get some color. Add the corn and snap peas and continue sautéing until the vegetables are tender but peas still maintain some crunch. Turn the heat off the pan, and toss in the tomatoes. Season with a bit of Tabasco, salt and pepper. Toss well, and then bring to room temperature if you like. ---------------------------> lounge . nourish . host . laze . home. |