Hillbilly Tea Braised Lamb With Succotash Recipes

SUCCOTASH

Steps:

• Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.

BRAISED LAMB WITH BASIL AND GARLIC STUFFING

Steps:

• When the lamb is boned, ask the butcher to remove the bones and crack them. Combine the bacon, garlic, parsley, and basil in a food processor or use a blender. Blend the ingredients to a fine puree. Sprinkle the lamb inside with salt and pepper. Spread the bacon mixture inside the lamb to fill it. If some of the stuffing oozes out, no matter. Sew up the lamb, tucking in torn pieces as necessary. Sprinkle the lamb all over with salt and pepper. Rub the lamb with any excess bacon and herb mixture. Place the lamb, fat side down, in a heavy casserole and arrange the bones around it. The lamb and bones should fit snugly inside the casserole. Brown the lamb on all sides and sprinkle onion and carrots around it. Cover and cook for about 5 minutes. Carefully pour off and discard all fat that has accumulated. Add the wine, tomatoes, salt and pepper. Cover and bring to the boil. Cook and bring to the boil. Cook over moderate heat for about 2 hours. Remove the lamb and strain the sauce into a saucepan. Bring to the boil and skim the surface as necessary to remove as much fat as possible. Cook the sauce down until it is properly concentrated and sauce-like. Slice the meat and spoon a little of the sauce over each serving.

KOREAN-STYLE SUCCOTASH

Steps:

• Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
• Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
• Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
• Season with salt and pepper. Fold in the chopped herbs and serve immediately.

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.