Best 2 Als Sufferin Succotash Recipes

Tantalize your taste buds with the delectable flavors of Als' Sufferin' Succotash, a symphony of Southern comfort and culinary artistry. This hearty and satisfying dish, born from the kitchens of Alice's Restaurant, is a medley of fresh summer vegetables, tender lima beans, sweet corn, and smoky bacon, all lovingly simmered in a rich and flavorful broth. But Als' culinary magic doesn't stop there – explore a tempting array of other irresistible recipes featured in this article, from the tangy and refreshing Alabama White Barbecue Sauce, perfect for elevating your grilled meats, to the classic Southern-style Creamed Corn, a creamy and comforting side dish that will warm your soul. And for a sweet treat, indulge in the delightful Old-Fashioned Peach Cobbler, a nostalgic dessert that captures the essence of summer's bounty. Get ready to embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

SUFFERIN' SUCCOTASH SALAD

Sufferin' Succotash Salad image

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Provided by Chef John

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Steps:

Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g

SUFFERING SUCCOTASH

Suffering Succotash image

This is from the old TBS show "Dinner and a Movie". The hosts made this while watching the movie "Better Off Dead". It's pretty tasty but makes a LOT, so be sure you're really hungry when you make this!

Provided by Chilicat

Categories Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 ears fresh corn
1 onion, diced
2 bell peppers, diced
2 cups baby lima beans (fresh or frozen)
3 large ripe tomatoes, cut into quarters
4 boneless skinless turkey thighs
salt and pepper
4 tablespoons flour
4 tablespoons olive oil
1/2 teaspoon fresh sage, finely chopped
1/2 cup sherry wine
2 cups chicken broth or 2 cups turkey broth
1 lemon, cut into quarters

Steps:

Husk the corn, remove silk and cut kernels from the cob into the mixing bowl. With the back of the knife blade, scrape the pulp from each cob into the bowl with the kernels.
Dice onion and bell pepper, quarter the tomatoes and set aside. Blanch the beans until tender, about 15 minutes; rinse with cold water and set aside.
Cut the turkey thighs into bite sized chunks, season with a little salt and pepper and toss with the flour.
Heat two tablespoons of olive oil in a heavy pot or dutch oven over medium heat. Add half of the turkey and saute until golden brown, about five minutes. Transfer the cooked turkey to a plate. Add the remaining olive oil to the pot and repeat with the second half of the turkey.
Add diced onion, bell pepper and sage to the hot pan and saute a few minutes until the onions become soft and translucent. Add the sherry and reduce, scraping the pot with a wooden spoon to loosen tasty bits stuck to the bottom.
Return the turkey to the pot, add the chicken stock and bring to a simmer. Cook covered for 30 to 45 minutes or until the turkey is quite tender.
Add the corn, corn pulp, blanched lima beans and tomatoes and simmer an additional 5 minutes uncovered.
Season with salt to taste, a squeeze of lemon and generous grinding of fresh pepper. Serve hot with rice.

Nutrition Facts : Calories 284.7, Fat 8.3, SaturatedFat 1.3, Sodium 231.3, Carbohydrate 35.3, Fiber 6.6, Sugar 6, Protein 8.1

Tips:

Use fresh vegetables. Fresh vegetables will give your succotash the best flavor and texture.
Cook the vegetables properly. Overcooked vegetables will be mushy and flavorless. Cook them just until they are tender-crisp.
Use a flavorful broth. The broth you use will add a lot of flavor to your succotash. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or ham broth.
Add some protein. If you want to make your succotash a more complete meal, add some protein, such as cooked chicken, bacon, or sausage.
Season to taste. Add some salt, pepper, and other seasonings to taste. You may also want to add a bit of hot sauce or cayenne pepper for a spicy kick.

Conclusion:

Succotash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh vegetables and it is also a good source of protein and fiber. With so many different variations, there is sure to be a succotash recipe that everyone will enjoy.