Succotash By Bobby Flay Recipes

SWEET & SOUR BLACK-EYED PEA SUCCOTASH

Steps:

• Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve.
• Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature.

CREAMED CORN SUCCOTASH WITH COTIJA

Steps:

• Cut the corn from the cob and put into a bowl. Use the back of the knife and press to release the milk of the cob into the bowl with the corn.
• Heat the butter in a large saute pan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the corn and corn milk to the pan.
• Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes. Add the edamame and tomatoes and cook for 2 minutes. Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer.
• Remove from the heat and stir in the lime zest, green onions and chopped cilantro. Transfer to a serving bowl and garnish with whole cilantro leaves.

SUCCOTASH

Steps:

• 1. Beans: Cook the beans by putting them into a large pot with the butter and salt, covering it with water. Put a lid on the pot and bring it to a boil. Cook them over med-high heat for about 8-10 minutes, or until tender. Drain the beans in a colander set over a bowl so you can reserve 1 cup of the cooking liquid.
• 2. Succotash: Melt the butter in a saucepan over med-high heat and add the onions and pepper - cook, stirring, until they're soft - approx. 8-10 min.
• 3. Add the garlic and cook for approx. 1 minute. Add the corn and the reserved cooking liquid and cook until the corn is tender and all of the cooking liquid has evaporated.
• 4. Stir in the cooked beans, cream, and hot sauce (to taste), and cook until the mixture has absorbed some of the cream and the sauce gets thick. Season with salt and pepper to taste and stir in the parsley. Enjoy!

SOUTHWESTERN SUCCOTASH

Steps:

• Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
• Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
• Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
• Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

GRILLED TUNA WITH YELLOW MOLE SAUCE AND CHAYOTE SUCCOTASH

Steps:

• Heat the oil in a medium saucepan until smoking. Add the tortillas and fry until crisp, remove to a plate. Add the onions and garlic to the pan and cook until soft. Remove. Add the pumpkin seeds to the pan and cook until golden. Add the stock, peppers, mango, tomatillos and raisins and cook for 30 minutes over medium-high heat. Place the mixture and the fried tortillas in a food processor and process until smooth. Heat the oil in a medium saucepan until smoking. Add the tortillas and fry until crisp, remove to a plate. Add the onions and garlic to the pan and cook until soft. Remove with Add the pumpkin seeds to the pan and cook until golden. Add the stock, peppers, mango tomatillos and raisins and cook for 30 minutes over medium-high heat. Place the mixture and the fried tortillas in a food processor and process until smooth.
• Pour the mixture into a clean medium saucepan and cook for 20 to 30 minutes. Add the chocolate, honey, cloves and salt and pepper and cook for 5 minutes. Brush tuna with oil and season with salt and pepper on both sides. Heat grill pan over high heat. Sear tuna on both sides for 1 to 2 minutes. Serve rare-medium rare.
• Preheat oven to 400 degrees F. Rub the chayote with 1 tablespoon of the oil and season with salt and pepper. Place on a baking sheet and roast until just cooked through, about 30 to 40 minutes. Remove, let cool slightly and slice in half vertically. Scoop out the flesh of the chayote and remove to a plate. Reserve the shells.
• Heat the remaining oil in a large saute pan. Add the onions and garlic and cook until soft. Add the pepper and zucchini and cook for 5 minutes. Add the lima beans and corn and cook an additional 5 minutes. Stir in reserved chayote flesh. Add the butter, lime juice and cilantro and season with salt and pepper, to taste.
• Scoop the mixture into the roasted chayote shells.

GRILLED ZUCCHINI SUCCOTASH

Steps:

• Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
• Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.