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New Succotash: Goodness of the Past, Conveneince of the Present
Succotash is an old-fashioned word, one that evokes memories of pot lucks, church suppers, and farm dinners. I’m from Long Island, New York, and I used to eat this yellow-green vegetable combo as a kid. Seasoned simply – with salt, pepper and butter.
The New England version was much the same. Some cooks added heavy cream and cooked it until the cream thickened, making a quick cream sauce. Over the years, the basic recipe was supplemented with regional ingredients. Southerners often added okra because it was grown there and readily available.
I searched the internet for recipes and found one from Paula Dean. He adds a ham hock and bacon for flavor, hot sauce, and sliced okra for body. Cooking vegetables in chicken broth also adds flavor. Her recipe was posted on the Food Network website and one blogger raved about it, saying “even picky eaters enjoyed this dish.”
The Food Channel website posted the Silver Dollar City Succotash recipe. Although there is corn in the recipe, it is also full of other vegetables, including yellow summer squash, green peppers, onions and fried okra. The recipe also calls for chicken pieces, which will become a main dish.
Where does succotash come from?
According to the Cooks Info website, it originated with Native Americans who taught European settlers how to make it. The Cherokee often added pumpkin and meat to the recipe, and sometimes walnuts. This vegetable combo “contains proteins that complement each other to form a complete protein,” the website explains.
Today, chefs add tomatoes, potatoes and other vegetables to the basic recipe. However you do it, I love it. There’s something about the golden nuggets of corn, green lima beans, and flecks of red pepper that grab my attention and make my mouth water. Unfortunately, I am allergic to lima beans, so I substitute green beans instead.
The US government is urging Americans to eat more fruits and vegetables. Maybe it’s time to try a new version of this old recipe that’s full of flavor and nutrition. Take the pan out and give it a try. If you like corn, you can add another half cup to the recipe. You can also add some crispy bacon strips for flavor.
2 teaspoons of butter
4 shallots, white and green parts, sliced
1 cup frozen corn, thawed
3/4 cup frozen cut green beans, thawed
1/2 cup diced celery
1/2 red pepper, chopped
1/8 teaspoon smoked paprika (or regular)
1/4 teaspoon garlic powder
Salt and pepper to taste
Melt the butter in a large pan. Add the sliced onion and sauté for a few minutes. Add the corn, green beans, diced celery and red pepper. Simmer the vegetables for a few minutes, stirring, until soft. Season with paprika, garlic powder, salt and pepper. Serve with grilled chicken, steak, pork loin, hamburger or hot dog. Makes 4-5 servings.
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#Succotash #Goodness #Conveneince #Present