Wednesday, August 11, 2010


One Great late Summer Meal in Three Easy Steps..

Can’t believe that summer is almost coming to an end, but while we still have all the great flavors of the season growing right at our fingertips, this recipe is a wonderful way to take advantage of them all! Fresh sweet corn, real cream, just shelled limas, ripe tomatoes, hand picked herbs and of course local seafood come together for a wonderful mid August repast. A great opportunity to dine al fresco, if you would like – the perfect meal to share with friends or family and as beautiful to look at as it is good to eat
Enjoy this recipe and then scroll down for information about my series of cooking classes for August and September...

Recipe from Charlotte Culinary expert Heidi Billotto
As seen on Charlotte Today – WCNC-TV August 13, 2010 between 11 am and noon

For the succotash:
1 1/2 pounds baby lima beans, shelled,
2 large ears corn, kernels cut from cob (about 2 cups)
1 large tomato, seeded, diced
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. extra-virgin olive oil

For creamed corn:
7 large ears corn, kernels cut from cob (about 7 cups)
¼ cup whipping cream

For the vinaigrette:
1 lb. fresh ripe tomatoes, chopped
2 Tbsp. fresh minced basil
3 Tbsp. balsamic vinegar
Sea salt and Hot Shot Pepper Blend
2/3 cup extra-virgin olive oil

For the fish:
Drizzle of extra virgin olive oil
4 (6 to 8-ounce) pieces cod or white fish fillets

Step one: Cook the limas for the succotash until tender in a saucepan of boiling salted water, about 5 minutes. Add corn kernels and cook 1 minute more. Drain. Mix in tomato, Italian parsley and extra-virgin olive oil. Season to taste with salt and pepper. (May be prepared ahead and then reheated.)

Step two: Place remaining corn kernels in processor. Puree about 3 minutes (mixture will be a rough puree). Transfer corn kernels toa saucepan, add whipping cream and stir just until corn is heated through, about 2 minutes. Season to taste with salt and pepper. Remove creamed corn from heat; cover to keep warm.

Step three:
Pat fish fillets dry and sprinkle with salt and pepper. Heat a non stick fry pan over high heat and drizzle with a bit of extra virgin olive oil. Add fillets to skillet and cook until golden brown, about 4 minutes per side. While fish is cooking prepare vinaigrette by tossing together all of the ingredients remembering to add the olive oil last.

To serve: Divide creamed corn and succotash equally among 4 plates. Top each serving with sautéed fillet. Spoon tomato vinaigrette atop each fillet and serve.

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