Ragout Of Clam Hominy Squash And Lima Bean Recipes

Steps:

• Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

Steps:

• Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes. Drain and let cool. Cut the sausages into 1/4-inch dice.
• Lay the clams in a roasting pan. Top with the sausage, onions, endive, garlic, Scotch bonnet pepper, wine, 1 cups tomatoes and butter. Bring to a boil on top of the stove, then roast in the oven for 8 minutes. Turn the clam mixture and roast for 5 to 10 minutes longer, or until the clams have opened. Remove the shells, reserve the clams and pour the remaining solids and liquid into a medium saucepan. Simmer for 10 minutes.
• Drain the lima beans and add them to the pot and simmer, covered, for 45 minutes, stirring occasionally. If the mixture begins to stick add cup water. Stir in half of the squash and the rosemary and simmer for 30 minutes. Add the remaining squash and tomatoes and the hominy. Simmer for 20 minutes. Stir in the reserved clams and simmer for 5 minutes. Season with salt and pepper and serve with polenta, couscous or rice.

Steps:

• Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
• About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1 1/2 to 2 hours. Reserve 2/3 cup of the cooking liquid from each type of beans (for 1 1/3 cups liquid). Drain the hominy and the beans and set aside.
• Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
• In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1 1/3 cups cooking liquid and bring to a simmer.
• Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.

Steps:

• Soak the beans if desired. I do not recommend soaking lima beans, as their skins detach too easily when you soak them. I usually do soak cannellinis. Cut the onion in half. Chop one half and set aside.
• Combine the beans, the onion half that isn't chopped, the 2 crushed garlic cloves and the bouquet garni in a large saucepan. Add 5 cups of water, bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and simmer for another hour, until the beans are tender. Taste the broth and adjust seasoning. Remove the onion and the bouquet garni and discard
• Meanwhile, in a large casserole or deep, wide skillet, heat the olive oil over medium heat and add the chopped onion. Cook, stirring often, until it is tender, about 5 minutes, and add the minced garlic and a generous pinch of salt. Cook, stirring, for about 30 seconds, until the mixture is fragrant, and add the summer squash. Turn up the heat slightly so that the squash begins to cook right away, and sauté until it begins to soften, about 3 minutes. Season to taste with salt and pepper, and add the thyme and the tomatoes. Cook, stirring often, for 5 minutes, until the tomatoes have begun to break down. Turn the heat to medium, season with salt and pepper, and simmer 10 minutes, stirring often. The tomatoes should have cooked down and smell fragrant. Stir in the beans and their broth, bring to a simmer and simmer 15 minutes. Stir in the basil, taste and adjust seasonings. Serve hot or warm, tossed with pasta, over grains, or as is.

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Steps:

• To make the shrimp, combine the garlic, jalapenos, lemon juice, olive oil, salt and pepper in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat a grill.
• To make the ragout, heat the oil in a large nonstick skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the red pepper and corn and cook for 2 minutes. Add the lima beans, tomato and jalapeno, lower the heat and cook for 8 minutes. Remove from heat and stir in the lime juice, cilantro, salt and pepper. Keep warm.
• Grill the shrimp until cooked through, about 2 minutes per side. Mound the ragout onto the center of 4 plates and surround with the shrimp. Serve immediately.

Steps:

• Heat vegetable oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season ragout to taste with salt and pepper and serve.