Butternut Succotash With Hominy Ham Recipes

Steps:

• Combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water in a large nonstick skillet; bring to a boil over medium-high heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Uncover and cook until the water is evaporated and the squash is beginning to brown, about 5 minutes. Transfer to a bowl.
• Heat 3 tablespoons butter in the same skillet over high heat. Add the mushrooms and hominy and cook, stirring once, until browned, 4 to 6 minutes. Reduce the heat to medium high, season with salt and pepper and cook, tossing frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash mixture.
• Heat the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the red onion, bell pepper, chile pepper, garlic, thyme and a pinch each of salt and pepper. Cook, tossing, until the vegetables are tender and beginning to brown, 5 to 8 minutes. Add the corn and season with salt and pepper; cook, tossing, until the corn is tender, 6 to 8 minutes. Add the squash mixture to the skillet and toss. Transfer to a serving dish.

Steps:

• Preheat the broiler. Mix 1 tablespoon olive oil with the grated garlic, oregano and paprika in a small bowl. Rub all over the pork chops on a rimmed baking sheet; season with salt and pepper.
• Toss the hominy, green beans, pimientos and smashed garlic with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Scatter around the pork chops. Pour the chicken broth over the hominy mixture, then dot with the butter.
• Transfer the baking sheet to the broiler and cook, rotating the pan and stirring the hominy mixture halfway through, until a thermometer inserted into the pork registers 145˚ F, 9 to 12 minutes. Remove the pork chops to plates.
• Stir the hominy mixture and return to the broiler until some of the liquid is reduced and the green beans are charred, 1 to 2 more minutes. Stir in the vinegar, season with salt and add to the plates.

Steps:

• 1. Cream butter with powdered sugar and salt until light and fluffy.
• 2. Blend in flour; mix well.
• 3. Add butterscotch chips and 1 cup finely chopped pecans.
• 4. Mix well by hand.
• 5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
• 6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
• 7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
• 8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.
• 9. Sprinkle with chopped pecans and allow the glaze to set up.

Steps:

• Cook lima beans in microwave as directed on package; drain.
• Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook ham in butter 3 minutes, stirring frequently, until lightly browned. Add bell pepper and shallots; cook 3 minutes or just until tender.
• Add lima beans, corn, sugar, salt and pepper. Cook 6 minutes, stirring frequently. Add cream; cook 10 minutes, stirring occasionally, until vegetables are tender and cream is slightly thickened. Stir in chives, parsley and tarragon.

Steps:

• Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes.
• Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
• Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
• Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes.

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.

Steps:

• In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened. Add the ham,the carrot, the corn, the lima beans, the broth, the water, and the thyme and simmer the stew, covered, for 10 to 12 minutes, or until the carrot is tender. While the stew is simmering, in a bowl whisk together the cornmeal, the flour, the baking powder, and the salt, add the Cheddar, and toss the mixture well. Stir in the milk until the dough is just combined.
• Add the beurre manié to the stew, a little at a time, stirring until the sauce is thickened, and simmer the stew for 2 minutes. Transfer the stew to a buttered 1-quart shallow baking dish, drop the biscuit dough in 6 mounds on top of it, and bake the stew in the upper third of a preheated 425°F. oven for 15 minutes, or until the biscuits are golden.

Steps:

• Preheat the oven to 475 degrees.
• Open up the tops of each ear of corn to expose the silks. Chop off and discard the top of each ear, removing most of the silks. Drop the corn into enough cold water to cover, and let stand 5 minutes. Drain. Reshape the husks and wrap them, two by two, in aluminum foil. Arrange them on a baking sheet and place in the oven. Bake 15 minutes.
• Shuck the corn, discarding any silks that remain. Cut way the kernels, and set aside.
• Heat the butter in a casserole, and add the onions and peppers. Cook briefly, stirring, and add the hominy. If fresh beans and peas are used, add them, and cook until tender. If frozen beans and peas are used, run them under the hot water until defrosted. Drain, and add them to the casserole. Add the corn, salt and pepper. Cook, stirring, about 1 minute, and stir in the chives, and serve.

Steps:

• Cooking Directions In a heavy-bottomed saucepan, heat oil over the medium heat, add country ham and cook until lightly browned. Add onion, pepper and celery; cook over medium heat until softened and beginning to caramelize. Add garlic, pepper and bay leaf; cook one minute. Stir in lima beans and butternut squash; add chicken stock ( or water) just until fluid. Bring to a simmer and cook until butternut dice are just tender. Remove from heat and reserve. While limas are cooking, combine hominy and cream in a small saucepan. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until cream is reduced and thickened. Stir into limas, season liberally and stir in herbs. Transfer to an ovenproof casserole. (May be prepared ahead to this point.) Preheat oven to 350. Combine breadcrumbs and melted butter in a bowl and sprinkle on top of succotash. Bake until bubbly and golden brown, about 25-30 minutes. Serve hot. Recipe copyright ©1999 Ben Barker.