If you’re a child of the 90’s like myself, you grew up with Looney Tunes and all the idiosyncrasies of those animated characters. Much of the “adult” insinuations went right over my head, precisely as intended by the creators, but offering curious nuggets of knowledge today.
Utter many times by a certain conniving cat, the term “suffering succotash” comes back to me in a flash, just as quickly as summer produce proliferates in local markets. The dish itself comes from the native Americans, originally a stew of vegetables, not limited to one season at all, but Sylvester undoubtedly had nothing of the sort in mind. Supposedly a bastardization of the curse “suffering savior,” it has religious undertones that have lost their original bite today, through the current vernacular of much more harsh language.
Things sure have changed since 1910, the earliest record of its usage in print. Primed for ridiculous by the 1940’s when these cartoons took off, it managed to fly under the radar of most conservatives, and of course all the kids distracted by comfortingly predictable cat-and-mouse antics (or cat-and-Tweety-bird antics, as it were.)
In any event, this is all to say, words are strange, wonderful, and only meaningful if you want them to be. No matter what, you should try your hand at making succotash this season while the corn is sweet and tomatoes are plentiful. I don’t give a flying fish what you call it, either.
Succotash Salad
Pared down to the essentials, succotash is a celebration of summer vegetables at the peak of perfection. Switch it up by adding in diced bell peppers, either raw or roasted, sliced fresh okra, or lightly sauteed zucchini. Serve over leafy greens to make it a more conventional starter salad or bulk it up with additional beans to enjoy as an entree.
Ingredients
- 1 Cup Baby Lima Beans, Fresh or Frozen, Cooked al Dente
- 3 Cups (2 14-Ounce Cans, Drained or 4 - 5 Ears) Corn Kernels
- 1 Pint Cherry or Grape Tomatoes, Halved
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Olive Oil
- 1/4 Cup Fresh Parsley or Cilantro, Minced
- 2 Scallions, Thinly Sliced
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
Instructions
- This is a really complicated proceedure, so prepare yourself. Mix everything together in a large bowl, tossing to thoroughly combine. Serve right away at room temperature, or refrigerate for up to 3 days and serve chilled. That's all, folks.
Notes
Raw lima beans can be unpleasantly starchy. Either lightly steam them in the microwave for 2 - 3 minutes, blanch in boiling water for 1 - 2 minutes, or saute with a drizzle of olive oil for 2 - 3 minutes for the best flavor.
Recommended Products
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 184mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
The post Long-Suffering Syntax appeared first on BitterSweet.
from BitterSweet https://ift.tt/31i7JQS
via New Kitchen Special
No comments:
Post a Comment