with Josie Le Balch
source: https://chefsinsight.com/josie-le-balch/

Corn succotash (w/ pork chops & herb oil)

Serves 8 to 10
  • 3 tbsp. olive oil
  • 6 c. fresh corn kernels (1 cob is about 1 c. kernels)
  • 1/2 c. diced red bell peppers
  • 1 c. corn stock (see recipe)
  • 1/2 c. heavy cream
  • Dash Worcestershire sauce
  • Dash Tabasco sauce
  • Salt & pepper to taste
  • Chopped fresh flat leaf parsley leaves and chives for garnish
  1. Cut the kernels from the corn and reserve.
  2. Reserve the corncobs for the stock.
  3. In a sauté pan over medium-high heat, add olive oil, and saute red peppers until they are tender, about 5 to 8 min.
  4. Add corn and continue cooking while stirring until the corn is cooked, about another 5 to 8 minutes.
  5. At this point, add the corn stock and cream, and, if desired, any other pre-blanched vegetables—Fava beans, English peas or even spinach leaves.
  6. At this point adjust seasoning and add a dash of Worcestershire, Tabasco, and salt and pepper.
  7. Garnish with chives, parsley, tarragon or any of your favorite herbs.

Corn stock

  • 10 corncobs (or more if you have them)
  • 1 tsp. black peppercorns
  • 1 tsp. salt
  • 3 qt. water
  1. In a large, heavy pot combine 3 qt. of water, corncobs, peppercorns, and salt and bring to a boil, skimming with a spoon to remove any foam that rises to the surface.
  2. Reduce the heat to medium-low and simmer uncovered for about 1 hour.
  3. Remove the stock from the heat and strain through a fine mesh strainer.
  4. Discard the solids and reserve the stock.

Pork chops

  • 6 ea. 10 to 12 oz. pork chops
  • 4 tablespoons herb oil (recipe below)
  • Salt & pepper
  1. Place pork chops on a large platter and season with salt and pepper, drizzle with herb oil and cover with plastic wrap.
  2. Allow seasoned pork chops to sit 1 hour at room temperature before grilling or pan searing.

Herb oil

  • 1/2 bunch flat leaf parsley
  • 1/2 bunch oregano
  • 1/2 bunch rosemary
  • 1 c. olive oil
  • 1 c. grapeseed oil (or nice neutral-flavored vegetable oil)
  1. In a large bowl, combine oils and set aside.
  2. Pull the leaves off parsley, oregano, rosemary and place on cutting board.
  3. Working in small batches, chop herbs and place in bowl with oils and mix. This will prevent the chopped herbs from oxidizing and turning black.
  4. Place herb oil in jar with tight fitting lid. Keeps in refrigerator for 2 weeks.