Just saw this one in the email - smoking the corn and tomatoes for succotash sounds like such a great idea. And, I wonder how much of the smoked cob flavor would come thru when making corn stock with the l/o cobs. hmmmmmm.
SMOKED TOMATO AND WHITE BEAN SUCCOTASH
Plateonline.com newsletter, 10/15/13 - Chef Jeff Rossman - Terra Restaurant and Bar - San Diego, Calif., USA
Yield: 1 gal
Corn 2 Lb
Roma tomatoes 4 1/2 Lb
White beans, 80% cooked 2 Lb
Hoja santa, chiffonade 1/2 C
Sherry vinegar 3/4 C
Roasted garlic oil 1/2 C
Limes, zest of 4 each
Salt and freshly ground black pepper to taste
1. Smoke the corn and tomatoes for about 2 hours. Cut the corn kernels off the cobs and reserve. Discard cobs. Chop the tomatoes into a 1/2-inch dice.
2. Combine the corn and tomatoes in a mixing bowl with the beans, hoja santa, sherry vinegar, garlic oil and lime zest. Mix well. Salt and pepper to taste.
3. When ready to serve, sauté the mixture in a sauté pan to heat through.
4. Notes:
5. Hoja santa is a regional mexican herb that has a flavor that is a cross between sage and mint. It is also called herba santa. It is available through specialty produce vendors. Chef rossman suggests serving the side dish with molasses-cured roasted pork loin or stuffed pork chops.
SMOKED TOMATO AND WHITE BEAN SUCCOTASH
Plateonline.com newsletter, 10/15/13 - Chef Jeff Rossman - Terra Restaurant and Bar - San Diego, Calif., USA
Yield: 1 gal
Corn 2 Lb
Roma tomatoes 4 1/2 Lb
White beans, 80% cooked 2 Lb
Hoja santa, chiffonade 1/2 C
Sherry vinegar 3/4 C
Roasted garlic oil 1/2 C
Limes, zest of 4 each
Salt and freshly ground black pepper to taste
1. Smoke the corn and tomatoes for about 2 hours. Cut the corn kernels off the cobs and reserve. Discard cobs. Chop the tomatoes into a 1/2-inch dice.
2. Combine the corn and tomatoes in a mixing bowl with the beans, hoja santa, sherry vinegar, garlic oil and lime zest. Mix well. Salt and pepper to taste.
3. When ready to serve, sauté the mixture in a sauté pan to heat through.
4. Notes:
5. Hoja santa is a regional mexican herb that has a flavor that is a cross between sage and mint. It is also called herba santa. It is available through specialty produce vendors. Chef rossman suggests serving the side dish with molasses-cured roasted pork loin or stuffed pork chops.
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