This Weeknight Summer Cassoulet takes inspiration from a date night at Passerelle Bistro in Greenville, SC. By swapping duck confit for pulled pork or rotisserie chicken and adding peak-season vegetables, it’s a lighter, fresher spin on the French classic, easy enough for a weeknight, but special enough to impress.
Tag: Corn
Carolina Swordfish, Charred Yellow Cauliflower, Corn and Zucchini with Lemon Scented Marcona Almonds and Corn Soubise
This is a copycat recipe from a swordfish dish from Topsoil Kitchen + Market. This dish includes SC swordfish, corn soubise, charred vegetables, and lemon-scented Marcona almonds.
South Carolina Shrimp, Local Corn Succotash, Applewood Smoked Bacon and Creamy Corn Purée
Shrimp, succotash, bacon and a corn puree. The recipe was inspired by fresh local South Carolina shrimp and corn.
Seared Salmon, Succotash, Creamy Corn Sauce and Lemon Confit
This one was inspired by an episode of TasteMade‘s Make This Tonight, TV show. Years ago I made a Sweet Corn Soup and the creamy corn sauce recipe reminded me very much of that meal. It really honors the fresh seasonal corn we have right now. Seared Salmon with a Corn and Asparagus Succotash, Creamy…
Corn, Potato and Bacon Chowder
My Mom makes a chowder just like this one. Very hearty and fulfilling especially as the temperatures start dropping. I recently made a Creamy Seafood Chowder and it reminded me somewhat of my Mom’s chowder so I thought I would give that a try. Adding the white wine and shallots instead of onion gave this…
Seared Scallops, Succotash and Tomato and Herb Salad
Scallops are my favorite. They are basically the steak of the sea. They cook in like two seconds. Prepared properly, they are crispy on top and bottom and literally melt in your mouth. Any excuse to eat them when out or making them at home is taken. These were fresh diver scallops, never frozen. Soooo,…
Sweet Corn Soup and Grilled Cheese with Bourbon-Bacon Jam
Yes, that’s right Bourbon-Bacon Jam. Make this now if you like bourbon and bacon. I got the basis of this meal from Bourbon Country magazine (Go figure, right?). I was obviously intrigued by the bourbon-bacon jam, but really the whole meal sounded great. I tweaked it a good bit, like I served the soup warm…
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