Monday, August 18, 2008
This is a variation on traditional succotash; I used butter beans, fresh summer corn and green chiles from the farmers market. Aviva and Ali gave it positive reviews, especially Aviva. The roasted green chile is what really sets it apart from other succotashes. Ali kept saying she couldn't taste any chile but there were two big ones in there so the consensus was that she's just talking crazy.
The most interesting thing about making this succotash is the roasting of the green chiles beforehand. Honestly, I'm not sure what kind they were, I just grabbed them at the market because they looked pretty. You don't want super hot ones--I think they're just generally known as mild green chiles. These were not poblanos but you could probably use those instead although they might pack a little more heat. Probably any largish green chile will do fine. It's mostly those tiny ones you have to watch out for, Scoville-wise. Slice the chiles in half, lengthwise and shake or rinse out any seeds. That's the other reason you could tell mine were pretty mild--barely any seeds for the size. That's where the heat of a chile resides. Grab the cleaned out chiles with a pair of tongs and hold them over the flame of your gas burner. Keep moving the chile over the flame until it gets nice light char marks on it. Like toasting a marshmallow to perfection, unless you were one of those kids who liked their s'mores incinerated. Don't be that kid, at least not for chile roasting indoors. Don't burn the hell out of them, just get 'em nice and marked up. If you don't have a gas stove, you can do this by sticking them on a baking sheet under your broiler for about 3 minutes. But the roasting over open flame part is fun! When recipes call for roasting a red pepper, you can usually get away with doing it this way too--just de-seed them first and cut in half. When the chiles are all roasted up, dice them finely and set aside. Cut a piece of corn in half and slice the kernels off by setting it on its cut end and carefully scraping downwards with a sharp knife. One healthy ear of fresh summer corn should yield enough--about 1/2 cup of kernels. Set those aside as well and melt 1 tablespoon butter in a saucepan over medium high heat. Add in 1 cup of butter beans (or, for our northern friends, lima beans) and sauté for 2 minutes, a little bit longer if they are frozen. Add 1/2 cup white wine, 1/2 cup chicken stock and the diced green chiles and raise the heat to high, sautéing until the liquid is mostly evaporated, about 4 minutes. Add 1/4 cup cream or half-and-half, salt, lots of fresh ground black pepper and the corn, stir well for one minute and then remove from heat. You can squeeze some lemon over the top at the end if you happen to have some on hand.