Saturday night – 08/26/2017

Menu
Grilled Kielbasa and Chorico with BBQ sauce
Pierogies with Caramelized Onions and sour cream
Succotash
Beets with candied tangerine
Ted’s homemade bread

Blueberry-Lemon Tart

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Summer Succotash

We have a Succotash recipe that we really like. It’s heavy on cream and uses frozen corn and lima beans. It is a hearty dish that works really well throughout the cooler weather months. In the summer though we like something lighter and something that makes use of the treat of fresh corn. After poking at several recipes over the years I’ve settled into this one.

Summer Succotash
Servings: 8-10
Prep time: 15 minutes
Total time: 30 minutes

Ingredients:

• 3 Tbsp. liquid from canned butter beans
• 3 tsp. lemon juice
• 5 Tbsp. unsalted butter
• 1 cup finely chopped shallots (2-3 shallots)
• 1 cup red bell pepper, cut into 1/4″ dice
• 2 cloves garlic, minced
• 1/8 tsp. cayenne pepper
• 2 (15-oz) cans butter beans, drained and rinsed
• 8 ears of fresh corn, kernels cut from the cobs
• 2 Tbsp. minced fresh chives
• salt and pepper

Directions:

1. Combine the liquid from the canned beans and the lemon juice together. Set it aside.
2. Set a dutch oven over medium-heat and add the butter. When the butter is melted add the shallots and pepper, sprinkle with 1/2″ teaspoon of salt and allow to cook until softened. That will take 4 to 5 minutes; give it a stir once in a while to reduce browning.
3. Stir in the garlic and cayenne; cook until it is fragrant, 30 seconds to a minute.
4. Add the beans and corn; stir them in and reduce the heat to medium. Cook until the corn and beans are heated through, stirring occasionally.
5. Give the reserved liquid mixture a quick stir and then add to the pan. Stir constantly for 1 minute to distribute the liquid.
6. Remove the pan from the heat and taste. Add the chives along with salt and pepper to adjust the taste. Serve up.

Notes:
This recipe is built off of one from Cook’s Illustrated. Since we primarily cook it for our Saturday Night gatherings the quantities are adjusted. I’ve also swapped a couple of ingredients for ones that work better for us.

Black Bean Summer Squash Taco Filling

Desperation can be a source of inspiration in cooking. When an unexpected guest was also a vegetarian I threw together something I had on hand and suddenly we had a tasty alternative to Turkey Tacos I typically make.

Not planning on having tacos tonight? This works equally as well as a side dish.

Black Bean Summer Squash Taco Filling
Servings: 4-6
Prep time: 10 minutes
Total time: 30 minutes

Ingredients:

• 2 Tbsp. olive oil, divided
• 1 onion, cut into 1/4″ dice
• 1 red bell pepper, cored and cut into 1/4″ dice
• 1 jalapeno pepper, seeded and finely diced
• 2 cloves garlic, minced
• 3 yellow summer squashes, cut into 1/4″ dice (see notes)
• 2 cans black beans, drained and rinsed
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried Mexican oregano, crushed
• black pepper to taste, extra salt for cooking

Directions:

1. Heat 1 tablespoon of oil in a 12″ non-stick skillet over medium for about 1 minute. Add the onions and bell pepper, sprinkle with salt and toss to coat in the oil. Cook for 5 minutes, stirrings once or twice.
2. Add the jalapeno and garlic, stirring them into the carrot and bell pepper. Cook until fragrant, which should only take 30 second to a minute. Transfer the onions, peppers and garlic to a bowl and set aside.
3. Return the skillet to the stove, add the remaining oil and increase the heat to high. When the oil is just beginning to smoke add the summer squash and a generous sprinkle of salt. Spread the squash along the bottom of the skillet and cook, undisturbed for 2 minutes. Toss the pan to redistribute the squash and cook another minute.
4. Return the onion mixture to the pan and add the remaining ingredients. Stir to combine, reduce heat to medium low and cook for 10 minutes.
5. Taste and adjust seasoning with salt and pepper as desired.

Notes:
Your 3 summer squashes should be 6-8″ long and no more than 2-2.5″ in diameter. I prep them removing the ends and cutting them lengthwise into quarters. I then remove the layer of seeds, cut the remaining squash flesh into 1/4″ wide strips and, finally, cutting them into 1/4″ cubes.