Succotash With Mushrooms And Romano Recipes

MUSHROOM QUESADILLAS WITH SUCCOTASH

Steps:

• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
• Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
• Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with the succotash.

SUCCOTASH

Steps:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.

MEXICAN SUCCOTASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
• Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

LOBSTER SUCCOTASH

Steps:

• Put shell beans in a saucepan, barely covered with water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer gently for 20 to 30 minutes, until tender. Beans may be cooked in advance, up to 24 hours ahead, and stored in their broth. (Skip this step if using frozen beans.)
• In another pot, bring salted water to a boil. Add Romano beans and blanch for 1 minute, then drain and cool.
• Put butter in a large skillet over medium heat. Add onion and cook until softened, about 10 minutes. Add okra and red pepper and sauté for 2 to 3 minutes.
• Add corn kernels, zucchini, shelling beans, Romano beans, green tomato and serrano chile. Season generously with salt and pepper and sauté gently for 5 minutes.
• Add lobster meat, stir in crème fraîche, and simmer for another 2 to 3 minutes. Check seasoning and adjust salt to taste. Serve immediately, accompanied by brioche toasts, grilled polenta or grits, if you wish.

SUCCOTASH WITH MUSHROOMS AND ROMANO

Steps:

• Heat a large skillet and saute bacon pieces until browned.
• Add lima beans and cook, stirring, 5 minutes.
• Add corn and cook, stirring, 5 minutes.
• Add garlic powder, mushrooms, celery salt, and butter.
• Cook, stirring, until butter is melted and mushrooms are browned, about 5 minutes.
• Add mik, paprika and romano cheese.
• Cook, stirring, until mixture is thickened and heated through.

SUMMER ITALIAN VEGETABLE SUCCOTASH WITH SAUSAGE

Steps:

• Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!

BLACK BEAN AND HOMINY SUCCOTASH WITH GRILLED PORTOBELLO MUSHROOM

Steps:

• Preheat grill to medium-high.
• Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
• Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
• Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
• Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).

SUCCOTASH WITH HOMINY

Steps:

• Preheat the oven to 475 degrees.
• Open up the tops of each ear of corn to expose the silks. Chop off and discard the top of each ear, removing most of the silks. Drop the corn into enough cold water to cover, and let stand 5 minutes. Drain. Reshape the husks and wrap them, two by two, in aluminum foil. Arrange them on a baking sheet and place in the oven. Bake 15 minutes.
• Shuck the corn, discarding any silks that remain. Cut way the kernels, and set aside.
• Heat the butter in a casserole, and add the onions and peppers. Cook briefly, stirring, and add the hominy. If fresh beans and peas are used, add them, and cook until tender. If frozen beans and peas are used, run them under the hot water until defrosted. Drain, and add them to the casserole. Add the corn, salt and pepper. Cook, stirring, about 1 minute, and stir in the chives, and serve.