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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
- Cut the kernels from the corn and reserve.
- Reserve the corncobs for the stock.
- In a sauté pan over medium-high heat, add olive oil, and saute red peppers until they are tender, about 5 to 8 min.
- Add corn and continue cooking while stirring until the corn is cooked, about another 5 to 8 minutes.
- 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.
- At this point adjust seasoning and add a dash of Worcestershire, Tabasco, and salt and pepper.
- Garnish with chives, parsley, tarragon or any of your favorite herbs.
- 10 corncobs (or more if you have them)
- 1 tsp. black peppercorns
- 1 tsp. salt
- 3 qt. water
- 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.
- Reduce the heat to medium-low and simmer uncovered for about 1 hour.
- Remove the stock from the heat and strain through a fine mesh strainer.
- Discard the solids and reserve the stock.
- 6 ea. 10 to 12 oz. pork chops
- 4 tablespoons herb oil (recipe below)
- Salt & pepper
- Place pork chops on a large platter and season with salt and pepper, drizzle with herb oil and cover with plastic wrap.
- Allow seasoned pork chops to sit 1 hour at room temperature before grilling or pan searing.
- 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)
- In a large bowl, combine oils and set aside.
- Pull the leaves off parsley, oregano, rosemary and place on cutting board.
- 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.
- Place herb oil in jar with tight fitting lid. Keeps in refrigerator for 2 weeks.