GRILLED CORN AND LIMA-BEAN STEW
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place the lima beans and water in a large pot and bring to a boil. Reduce to a simmer and skim the surface. Simmer until the beans are soft, about 1 hour. Stir in the corn kernels, poblano peppers, chili powder, salt and pepper. Simmer for 10 minutes longer. Taste and adjust seasonings if needed.
- Cook the chorizo in a medium-size skillet until browned and cooked through. Ladle the stew among 6 bowls. Garnish with chorizo and grilled mushrooms. Sprinkle with scallions and serve immediately.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 1224 milligrams, Sugar 10 grams, TransFat 0 grams
CORN AND LIMA BEAN RAGOUT RECIPE - (4.7/5)
Provided by DeBruynC1
Number Of Ingredients 15
Steps:
- 1. Cook the beans in a saucepan over medium heat with the onion, bay leaf, parsley branches, thyme sprigs, ½ tsp salt and 2 cups water. When tender, after about 15 minutes, drain and remove the bay leaf, parsley and thyme. 2. Melt the butter in a wide skillet over medium-high heat. Saute the scallions and corn until they begin to get brown, about 2 minutes. Add the beans, half the herbs, paprika and carrot juice. Simmer for 4 minutes. Add the tomatoes and cook for 2 minutes more. Season to taste with salt and pepper. Garnish with the remaining herbs before serving.
LIMA-BEAN RAGOUT WITH GRILLED SHRIMP
Provided by Molly O'Neill
Time 1h20m
Yield Four servings
Number Of Ingredients 18
Steps:
- To make the shrimp, combine the garlic, jalapenos, lemon juice, olive oil, salt and pepper in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat a grill.
- To make the ragout, heat the oil in a large nonstick skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the red pepper and corn and cook for 2 minutes. Add the lima beans, tomato and jalapeno, lower the heat and cook for 8 minutes. Remove from heat and stir in the lime juice, cilantro, salt and pepper. Keep warm.
- Grill the shrimp until cooked through, about 2 minutes per side. Mound the ragout onto the center of 4 plates and surround with the shrimp. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 9 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1107 milligrams, Sugar 8 grams, TransFat 0 grams
CORN AND LIMA BEAN RAGOUT
Provided by Molly O'Neill
Categories dinner, lunch, weekday, main course, side dish
Time 30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place 1 1/2 cups of the corn in a food processor with the milk. Process until pureed.
- Heat the olive oil in a large heavy-bottomed skillet. Add the shallots and cook until softened, about 5 minutes. Add the remaining corn and the lima beans and cook for 5 minutes, stirring often. Stir in the corn puree.
- Cover the skillet and cook, stirring occasionally, until the beans are tender, about 15 minutes. Uncover and stir in tomatoes, olives, salt and pepper. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.
GRILLED CORN, LIMA BEAN AND LOBSTER RAGOUT
Provided by Molly O'Neill
Categories dinner, project, main course
Time 40m
Yield Four appetizer servings
Number Of Ingredients 7
Steps:
- Grill the corn over hot coals until charred, about 10 minutes. Set aside to cool. Husk. Using a sharp knife, cut the kernels off the cob. Set aside. Cut the lobster claws in half lengthwise. Cut the tail into 8 pieces crosswise. Set both aside.
- Combine the olive oil, lima beans and grilled corn in a large nonstick or cast-iron skillet. Saute over medium heat for 3 minutes. Add the chicken broth, salt and pepper. Reduce heat to low and continue cooking until the lima beans are tender, about 7 to 10 minutes. Season to taste with salt and pepper.
- Divide the ragout between 4 bowls. Garnish each with 2 pieces of lobster tail and half a claw.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 7 grams, Protein 48 grams, SaturatedFat 2 grams, Sodium 1086 milligrams, Sugar 10 grams, TransFat 0 grams
GRILLED CORN ON THE COB WITH LIME BUTTER
Provided by Tyler Florence
Categories side-dish
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
- While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
- Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
- For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.
BABY LIMA BEANS AND CORN
A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!
Provided by Seasoned Cook
Categories Low Protein
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size saucepan bring water to a boil.
- Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
- Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
- Serve and enjoy!
Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4
GRILLED HALIBUT WITH LIMA BEAN AND ROASTED TOMATO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
- While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes. When beans are cool enough to handle, gently slip off skins. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste).
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat. It is medium-hot when you can hold your hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting.
- Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
- Serve fish topped with bean and roasted tomato sauce.
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