is a webmaster, cook, chef, writer and (like me)
a self-confessed computer nerd. He is the former
executive chef of Martha's Steak & Seafood Restaurant
and the former Reach Hotel (both in Key West),
the Hilton Hotel in Fayetteville, Arkansas, and
the New Bern Golf and Country Club, North Carolina.
is now webmaster and cook at the Blue Heaven Restaurant
in Key West while he works on his Food Encyclopedia
(five years so far). It is well worth paying a
visit to James' food reference website which is
a useful resource well worth Bookmarking - to
visit either website just click on their title:
Food Reference Website
Blue Heaven Restaurant, Key West, Florida
recipe was printed in response to a request from
a reader of James' newsletter:
Found your site while looking for a conversion
for coffee measuring scoops. I looked around and
the site is great. Looked for Succotash and didn't
find it. Canned Succotash is very hard to find
in Wisconsin. I've tried just mixing corn and
lima beans but it just doesn't taste as good.
Do you have recipe? Thanks, Jon"
Jon, Most recipes call for the addition of tomatoes
and / or red and green peppers. Here is a recipe
which is similar to those for the canned variety
you are probably looking for".
cups fresh shelled Lima beans (or 2 cups frozen)
2 cups whole kernel corn (fresh, frozen or canned)
2 tablespoons butter
1 teaspoon salt
dash of pepper
1 teaspoon sugar
1/2 cup water
1/4 cup heavy cream
fresh lima beans in boiling salted water until
tender (if frozen beans are used, cook according
to package instructions).
cooked beans and corn (drained if using canned)
with the butter, salt, pepper, sugar and water.
on low heat for 10 - 15 minutes.
then add cream and heat until hot - but do not
authentic Native American recipe would be to cook
the corn and beans in bear grease. Succotash may
have been one of the first recipes taught to the
Pilgrims by Native Americans.