967. SWEET CORN and BACON SUCCOTASH

6 cobs of good sweet corn
1 lb of smoked streaky bacon
1 small red onion chopped small
3 cups fresh white acre peas
4 cloves of garlic thinly sliced
2 red peppers
2 tablespoons unsalted butter
1 quart unsalted chicken broth
salt, black pepper & sherry vinegar to taste

Preheat oven to 350°.

Cut the kernels off the cobs, reserving the cobs. Chop the bacon finely. In a Dutch oven or casserole dish (preferably cast iron), on medium high heat, start sautéing the bacon and onions until the onions become translucent and the bacon starts to brown. Add the garlic, peas and corn. Stir to combine, and then add the chicken broth.

Stir with your wooden spoon rubbing the bottom of the pot to release the trapped goodies. Put the lid on and put in the oven to stew for 45-50 minutes, stirring every 10 minutes. After the succotash is cooked let it cool on the stove with the lid on.

Meanwhile, set the oven to broil. Cut the sides off the peppers leaving them as flat as possible. Rub them lightly with olive oil and spread them out on a foil lined baking sheet. Then set under broiler until skin becomes blistered and dark (approximately 15-20 minutes). Remove and let them cool, then peel them under cool running water. Make sure to remove all the dark bits or it will add a slight bitter flavor.

Finally, puree the peppers in a food processor until smooth. Stir the roasted pepper puree, and the two tablespoons of butter into the succotash and season with salt, black pepper and sherry vinegar to taste.


courtesy of: Chef Tarver King, Woodlands Resort & Inn, 125 Parsons Road, Summerville, South Carolina 29483, (843) 875-2600