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Recipe for family meals :

Succotash
 

Chef James EhlerJames 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.

He 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:

The Food Reference Website
The Blue Heaven Restaurant, Key West, Florida

This recipe was printed in response to a request from a reader of James' newsletter:

"Hi, 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"

"Hi 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".

Ingredients

2 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

Method
  • Cook fresh lima beans in boiling salted water until tender (if frozen beans are used, cook according to package instructions).
  • Mix cooked beans and corn (drained if using canned) with the butter, salt, pepper, sugar and water.
  • Simmer on low heat for 10 - 15 minutes.
  • Drain, then add cream and heat until hot - but do not boil.

Note:

An 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.

Chef James Ehler

 
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