Creole Succotash from ‘Treme’ | Serious Eats : Recipes.
This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you’ll find okra, celery, bell pepper, shrimp, and two kinds of pork. Crushed tomatoes bring all of the moving parts together for a succotash that’s bold enough to be served on its own.
I think Wolfe would like this Succotash!
Put the ears on a baking sheet in a 475-500 degree oven for 40 minutes, and then present on a platter at the table with butter and salt on the side. Have your guests shuck at the table. It tastes like cake.
You’ll be tempted to cook this at a lower heat or for less long, but I’ve tried it at all heats from 400 to 500 and from 20 minutes to 40 minutes. Forty minutes at 500 degrees is the best. It doesn’t dry out. It’s sweet and perfect. Don’t worry about the cornsilk; it comes easily off the ear after roasting.
via The Spiral Staircase: The Best Corn on the Cob Ever (a la Nero Wolfe).
Been meaning to try this but haven’t gotten there yet. Tis that time of year so must get some and do so.
Inspired By Wolfe is a cooking blog (mostly) inspired by dishes from the Nero Wolfe series of books and the Nero Wolfe Cook Book. There are some very good recipes and info on the site as well as a short and humorous story told in cookies: Murder by the cook: A murder mystery told in cookies.
I’ve spent quite a bit of time browsing around and have read all the Wolfe related recipes and must say I’ve learned a lot! I tried the scrambled eggs in a double boiler last night and they were good. However as the only double boiler I have is glass and the stove (electric) doesn’t regulate well, they cooked too hot/fast so am going to have to try again. The sauisse minuit recipe sounds (and looks!) quite good! Going to see if I can find a source for Pheasant and Goose here in East Central Alabama and give it a try.