Last night my husband and I had the amazing opportunity to attend an awesome pop up dinner event hosted by Eat Easy Montgomery. They describe themselves as "an underground dining experience featuring progressive cuisine in one night only engagements." Who would have thought something like this exists in Montgomery, AL!! Chef Josh Quick was the head chef of the evening. and truly inspired me. He prepared a delicious succotash of okra, green tomatoes, and a curry broth. From that moment until now, I have had succotash on my mind. I decided I would cook a different version so I could get my fix tonight.
Here we go! Thanks for the inspiration Chef Josh Quick and Eat Easy Montgomery!
Tonight I am serving the succotash with a SUPER SIMPLE baked scamp fish. Scamp is a type of grouper, but you could use any type of white flaky fish you love. Yes its GLUTEN FREE and DAIRY FREE!!
We will start with the fish so it can marinate while you are preparing the succotash.
Baked White Wine Scamp
Ingredients:
1 c white wine (don't cook with something you wouldn't drink)
1/4 cup olive oil
1 1/2 T Lemon juice
1 t salt
1/2 t pepper
2 filets of scamp
Mix all ingredients together (except for the fish) and whisk to combine. Salt and pepper the fish filets on both sides.
Place fish in a baking dish. Pour the marinade over the fish and let marinate for about 30 minutes while you prepare the succotash.
Bake at 450° for 10 - 12 minutes.
Summer Succotash
Ingredients:
2 T Extra Virgin Olive Oil
1 1/4 cup fresh butter beans (or lima beans) or frozen for convenience
2 Ears of corn (about 1 1/4 cup kernels if using frozen)
1/2 Vidalia onion
juice of 1/2 lemon
1 1/2 T chopped parsley
Salt and pepper to taste
(If you are using frozen butter beans you can skip this step.)
Add the butter beans with 2 cups water and a dash of salt. Bring water to boil and let simmer for 20 minutes.
Drain and set aside. I like to let the butter beans cook while the rest of the succotash is coming together. Just be sure to start it about 10 minutes before you begin the rest of the succotash.
While your butter beans are cooking, prepare your veggies!
Cut the kernels off of the ears of corn
Dice your onion
Chop your garlic
Dice your tomato
Chop your parsley
Heat your olive oil over medium heat in a medium sauté pan
Add in corn, onion, and garlic. Sauté for 5-7 minutes.
Add your butter beans into the corn onion mixture.
Add in tomato and lemon juice and stir to combine.
Remove from head and add in salt, pepper, and parsley.
Enjoy!!
Thanks Y'all!
- Wise Wife
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