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Old 07-06-2014, 11:26 PM   #51
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That reminds me, I have some pearl barley. And some cut up stew beef in the freezer. Every so often we will have a cold spell during the summer. A good time for beef stew with barley in my new slow cooker. I love the barley with lamb.
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Old 06-22-2015, 09:06 AM   #52
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I've bumped this because I have to make succotash this week for the photoshoot. I'm not impressed with the recipe. I was wondering about pan-roasting 1/2 of the corn, roasting 1/2 red pepper, and adding some grated jalapeno? Fresh basil and thyme. How important is adding cream?
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Old 06-22-2015, 12:22 PM   #53
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Originally Posted by CWS4322 View Post
I've bumped this because I have to make succotash this week for the photoshoot. I'm not impressed with the recipe. I was wondering about pan-roasting 1/2 of the corn, roasting 1/2 red pepper, and adding some grated jalapeno? Fresh basil and thyme. How important is adding cream?
I like the roasted corn idea, and the roasted peppers. But maybe make it a summer sensation by roasting over charcoal, giving it a beautiful and eye catching hint of char. Replace the Lima beans found in traditional succotash with some black beans, and add sliced onion as well. That would be a succotash I'd enjoy either hot, or cold.

Just an idea.

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Old 06-22-2015, 02:07 PM   #54
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I like the roasted corn idea, and the roasted peppers. But maybe make it a summer sensation by roasting over charcoal, giving it a beautiful and eye catching hint of char. Replace the Lima beans found in traditional succotash with some black beans, and add sliced onion as well. That would be a succotash I'd enjoy either hot, or cold.

Just an idea.

Seeeeeeya; Chief Longwidn of the North
Wish that I could roast over charcoal, but we can't assume that people can do that. No beans in the recipe, zucchini. No tomato, either, but I'm thinking of adding both and like the idea of sliced onion--my choice would be purple. There isn't any cream in the recipe--wondering if that is essential?
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Old 06-22-2015, 04:11 PM   #55
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Wish that I could roast over charcoal, but we can't assume that people can do that. No beans in the recipe, zucchini. No tomato, either, but I'm thinking of adding both and like the idea of sliced onion--my choice would be purple. There isn't any cream in the recipe--wondering if that is essential?
How about a light browning under the broiler for the color, or even dry frying in a heavy pan, or even in a little sunflower oil? But then again, you don't know the skill level of those making the dish. They might just fill up their homes with smoke.

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Old 06-22-2015, 04:36 PM   #56
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Wish that I could roast over charcoal, but we can't assume that people can do that. No beans in the recipe, zucchini. No tomato, either, but I'm thinking of adding both and like the idea of sliced onion--my choice would be purple. There isn't any cream in the recipe--wondering if that is essential?
How about introducing your readers to oven roasted sweet corn.

Preheat the oven to 450F, husk the corn, rub/drizzle with melted butter or oil, sprinkle with whatever herbs and spices you enjoy, place on a rimmed baking sheet, roast for 20-30 minutes.
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Old 06-22-2015, 06:35 PM   #57
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If you use corn on the cob, milk the cob with the back of a table knife to get all the corn milk. It will enhance the corn flavor.
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Old 06-22-2015, 09:37 PM   #58
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If you use corn on the cob, milk the cob with the back of a table knife to get all the corn milk. It will enhance the corn flavor.
Thanks, Addie. I am using corn on the cob. Not available locally yet, but I know my sweet corn and know which variety I would use. The photos have to be taken in advance, so I'll use US corn and we'll offer the recipe when local sweet corn is on every corner.


I just sent "the boss" an email about my concerns that the recipe doesn't have enough depth of flavor and thoughts about how to enhance the recipe without changing it (well, not too much). I'm going to give it a test drive tomorrow evening (I have to go grocery shopping) with the enhancements. I'll bring that in on Wednesday and have enough ingredients to do it "as written" and then with CWS' version of the same so we can get the photos of both at the same time. We'll see which one gets the thumbs' up. I am not impressed with the recipes this "professional recipe developer" sold to the boss. We've kicked a number of them back.
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Old 06-22-2015, 11:10 PM   #59
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Thanks, Addie. I am using corn on the cob. Not available locally yet, but I know my sweet corn and know which variety I would use. The photos have to be taken in advance, so I'll use US corn and we'll offer the recipe when local sweet corn is on every corner.


I just sent "the boss" an email about my concerns that the recipe doesn't have enough depth of flavor and thoughts about how to enhance the recipe without changing it (well, not too much). I'm going to give it a test drive tomorrow evening (I have to go grocery shopping) with the enhancements. I'll bring that in on Wednesday and have enough ingredients to do it "as written" and then with CWS' version of the same so we can get the photos of both at the same time. We'll see which one gets the thumbs' up. I am not impressed with the recipes this "professional recipe developer" sold to the boss. We've kicked a number of them back.
Any time I make corn chowder, I not only use cream style canned corn, but for the kernel corn, I use corn on the cob and always milk the cob. That is when the real flavor and taste of the corn comes through. In fact, I would rather have the corn milk than the corn itself.
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Old 06-23-2015, 06:49 AM   #60
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Any time I make corn chowder, I not only use cream style canned corn, but for the kernel corn, I use corn on the cob and always milk the cob. That is when the real flavor and taste of the corn comes through. In fact, I would rather have the corn milk than the corn itself.
If I need strong corn flavor in a creamy dish, I cut the cob into four pieces and throw them into the pot. Then, I remove them and discard when it's time to present whatever it is that I'm making.

Also, I don't use sweet corn for corn chowder, but hominy. It's more authentic to my heritage, and in my opinion, tastes better for that purpose. Sweet corn makes a wonderful corn pudding, and of course is great as a side dish, in succotash, and at a barbecue.

Addie, I'm not saying that your chowder is not good, or even great. In fact, most recipes for corn chowder call for sweet corn, or a combination of cream corn and sweet corn. I'm just saying that it's not right for me.

Seeeeeeeya; Chief Longwind of the North
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A succotash recipe from my antique, out of print cookbook find I altered this recipe to what I had on hand. I also believe that it can be "veganised". It is VERY important that you buy the green lima beans from the frozen vegetable section. Otherwise you won't get the same result and a much inferior dish. The recipe is meant for fresh vegetables but I have yet to find fresh green lima beans. Lima Bean And Corn Succotash 2 cups lima beans (I used two packages frozen green lima beans) 1 T sugar 1 t pepper (I used black) 3 T butter (a vegan substitute can be made here) 3 cups raw corn kernels (about two drained cans or two regular frozen packs) I used canned bc that's what I had available. I think fresh cut or frozen would be tastier. 1 t salt (I prefer sea salt) 1/4 c milk or cream (I used 2% milk bc that's what I had on hand but next time I'll use whole milk). A vegan substitute can be made here 1 t grated onion or onion juice. I used dry onion powder. NOT onion salt. Combine ingredients in a sauce pan. Let simmer slowly 20 minutes and serve. Yields six servings as a side dish but I think it's good enough for a main dish. 3 stars 1 reviews
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