Nothing quite sums up the flavor of summer better than Succotash. How could it not with so many summer favorites combined? This is a dish that can be eaten all on its own or with a piece of protein, such as fish or chicken.
Ingredients
1 Small onion, small diced
10 Cherry tomatoes, cut in half or 1 medium tomato, diced medium
2 Ears corn, shaved from cob
10 Pods of okra, cut into 1/4-inch rounds
1 Cup cooked field peas
1/4 Cup pea pot liquor
2 Tablespoons bacon, medium diced
2 Tablespoons fresh basil, julienned
2 Tablespoons unsalted butter
1 Tablespoon extra virgin olive oil
Salt
Pepper
In a large sauté pan over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil and render bacon. Once the bacon has rendered, but not super crispy, add the onion and sweat until soft 2-3 minutes. Add corn and cook for 2 minutes. If your pan starts to get dry, add a few tablespoons of pot liquor from the peas. At this point you’re ready for the okra. Allow to cook for 3-4 minute before adding the peas. When the peas are hot, stir in the remaining tablespoon of butter. Season with salt and pepper to taste. Finish with basil and enjoy.
12 Benson Mill Road
Alexander City, AL 35010
Phone: 256.215.7080
Fax: 256.215.7081
WEDNESDAY - SATURDAY
5 pm - 9 pm
SUNDAY BRUNCH
10 am - 2 pm
In addition to the days we're normally closed, please note the following closures:
Monday, January 4 through Tuesday, January 12
Nothing quite sums up the flavor of summer better than Succotash. How could it not with so many summer favorites combined? This is a dish that can be eaten all on its own or with a piece of protein, such as fish or chicken.
Ingredients
1 Small onion, small diced
10 Cherry tomatoes, cut in half or 1 medium tomato, diced medium
2 Ears corn, shaved from cob
10 Pods of okra, cut into 1/4-inch rounds
1 Cup cooked field peas
1/4 Cup pea pot liquor
2 Tablespoons bacon, medium diced
2 Tablespoons fresh basil, julienned
2 Tablespoons unsalted butter
1 Tablespoon extra virgin olive oil
Salt
Pepper
In a large sauté pan over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil and render bacon. Once the bacon has rendered, but not super crispy, add the onion and sweat until soft 2-3 minutes. Add corn and cook for 2 minutes. If your pan starts to get dry, add a few tablespoons of pot liquor from the peas. At this point you’re ready for the okra. Allow to cook for 3-4 minute before adding the peas. When the peas are hot, stir in the remaining tablespoon of butter. Season with salt and pepper to taste. Finish with basil and enjoy.