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- It is the start of a new year,
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and I'm gonna talk to y'all today
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about a book that I don't talk about very often,
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and that's my "Celebrates,"
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and I love this book.
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I love it, love it, love it.
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So I'm gonna be cooking out of it today.
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And the thing I love about "Celebrates"
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it's all about holidays.
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And like I said, it's just a book that I love
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and I never talk about it.
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So today I'm going to actually the Easter section
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and share with y'all a recipe for succotash,
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which my family adores succotash.
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So, I'm gonna start with a nice big skillet,
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(spray can hisses) and I'm gonna give it
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'cause sometimes bacon can kind of stick.
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by browning our bacon.
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When I was in the kitchen every day at Lady & Sons,
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I loved making succotash there
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because we had all of our vegetables
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So I could just go down
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and dip outta each pot
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and have the most fabulous pot of succotash made
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you've ever put in your mouth., so
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The only thing I'd really have to do was cook bacon.
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- Mm hmm. - You know,
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and then go dipping in my pots,
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my butter bean pot and my corn pot.
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putting together for everybody.
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So, there's several different ways you can make succotash.
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I am using, like I said, because it's winter,
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I'm using frozen butter,
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this is, yeah, butter beans,
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almost looked like butter peas for a second.
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Butter peas are a little fatter than butter beans.
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And I'm using frozen corn
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because it's like the butter beans.
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It's processed really, really good now.
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So, I'm gonna get this bacon nice and brown.
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we'll come back and get the rest of it going.
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(bacon sizzling) All right,
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so that's going now, it's sizzling good.
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and I'm gonna put two cups of water in there
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along with my house seasoning
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and my seasoned salt.
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And I recommend in this recipe
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using one chicken bouillon
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or one teaspoon of granulated bouillon.
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But you know, I have moved on
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because I love the wet bases
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that they've made available for us today.
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They're, to me, so much better
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They've just really got a great hold on me, so.
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And I've noticed in the grocery store,
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they've added many, many more
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bases like Mexican, Italian.
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- Oh, I haven't seen those. - Yeah.
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Yeah, they're just new. - And it's a one teaspoon
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to one cup ratio. - To one cup, yeah.
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So I should use two teaspoons
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since this is two cups of water,
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So I'm gonna put that on,
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let that come to a boil.
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And then I'm gonna cook my butter beans.
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And these are done in maybe 15, 20 minutes.
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Let's see, this says 25 to 30 minutes
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or until desired tenderness.
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But in the recipe now,
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it says to cook the bacon real crisp.
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preferred not to cook it that much.
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I like to get it done,
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but it still have some of that softness
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when you go to eat your succotash,
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the softer bacon just makes it so incredibly --
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It's just, the seasoning really pops out.
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While I was waiting on my water to boil, y'all,
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to see how many different recipes for succotash I have,
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and I've got several.
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Several that you can choose from.
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It's one of those recipes
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that you can really make it your own
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and put what you like in it.
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So our water is boiling now for our butter beans.
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I'm gonna put them in,
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and the bag recommends cooking 25 to 30 minutes.
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So we'll just let those go.
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(spoon thumps on pot)
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They've got the seasoned salt,
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and chicken base in that water.
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So it'll season 'em up good.
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And now, I'm going to, (pan rasps on grate)
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I've got the bacon cooked
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just the way I love it.
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So there again, if you like your bacon crispy, crispy,
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go ahead and cook it.
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But to me, this is the most flavorful way
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All right, let's see.
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Let's get this going again.
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And next I'm gonna add our corn.
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And we're using a frozen
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Silver Queen white corn
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we do love Silver Queen.
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It seemed like I heard one time it was first planted
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to feed the livestock.
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Well, moo. (assistant laughs)
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Moo, moo. (Paula chuckles)
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Down here, we just love our Silver Queen corn.
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So, I'm just gonna let this cook, and you know it,
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all you really have to do
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is just kind of heat that corn.
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It cooks very, very quickly.
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But I do recommend using a white corn.
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And if you can find silver Queen,
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(corn and bacon sizzling)
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sharing the succotash recipe with y'all.
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I'm gonna add just a little bit of pepper.
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And our butter beans are just beautiful.
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And I did, I wound up cooking 'em for 20 or 25 minutes.
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So I'm gonna - (strainer scrapes on pot)
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remove the butter beans from the liquid.
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And remember, I put them in two cups
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along with a wet chicken base,
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that you hold some of this back,
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(pan clangs on grates)
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some of your liquid from your butter beans,
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that you hold it back
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and create a little bit of sauce
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to go along with this succotash.
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Ooh, I hope y'all will try it.
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I hope you will try it
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(spoon claps on bowl)
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because I think you'll love it.
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Calls for two tablespoons of butter
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Ooh, there's a little piece of bacon.
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And like I said, remember,
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I did not cook that bacon crisp
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at this cooking stage
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that it's in right now.
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And it reminds me of,
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oh gosh, what did I say it reminded me of,
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the other day when I was cooking?
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- Pork, pork? - Pork belly.
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Yeah, it reminds me of pork belly
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when you don't, you know,
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(pan clunks) (spoon clatters on pan)
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So there you go, y'all.
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(cupboard door clunks)
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(glass bowls clattering)
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You know, with a little cornbread,
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and maybe a sliced tomato,
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especially during the summer months.
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Now, I actually wanted more bacon
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than I just put on my plate.
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I'm gonna cut that off now
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and put the lid back on it.
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(plate scratches on counter)
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So if anybody comes in,
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So that is your basic,
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very basic succotash recipe, y'all.
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And everything I put in there
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And you can see how beautiful it turned out.
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You just have to be selective
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in your frozen vegetables
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(fork clangs on plate)
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I hate eatin' in front of y'all.
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Y'all want some? - Mm-hmm.
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- I know. - It is incredible.
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So love and best dishes, y'all.
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I'm gonna wrap this thing up
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'cause I think Eddie might be swallowing hard
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(fork clangs) (Paula sniffles)
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and I don't want him to swallow his tongue.
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Love and best dishes, y'all.
