Succotash
(The perfect dish for all the vegetables being harvested in The Vineyard District)
Ingredients
- 4 strips of bacon julienne and render out the fat to cook the vegetables reserve the bacon bits for the end
- 1 cup minced yellow onion
- 2 cloves minced garlic 1 tsp
- 2 red bell peppers small diced
- 10 ounces baby lima beans or whatever bean you are currently harvesting or have available
- 3 cups fresh corn kernels - 4 ears oil and grill, then remove from cob
- 1 cups fresh sliced okra rounds cut into ½ inch slices
- ½ cups Messina Hof Serenity or Messina Hof dry white wine
- Salt and pepper to taste
- 1 tbsp fresh julienne basil
Instructions
- Render the julienne bacon (reserving the grease to sauté your vegetables)
- Remove the bacon bits to a separate plate
- Add the bacon fat back to your sauté pan, turn on medium heat
- Sweat the onion, garlic, and red bell for 5-6 minutes until onion is translucent
- Next add the beans, corn, and okra. Cook for another 4-5 minutes
- Finish with Messina Hof Serenity, salt + pepper, and the bacon bits
- Sprinkle on the julienne basil right at the end
Notes
Note: This dish can be served hot or cold. If serving cold, toss in your favorite citrus or Italian vinaigrette. I prefer most of my vegetables raw, so I add the raw diced bell pepper and the raw okra last after the rest has been cooked in the bacon renderings. – Merrill Bonarrigo