Shanghai Succotash- demo Nov. 19

by Chef Melvin

Succotash is primarily comprised of lima beans (Native to Peru) and corn. Americans altered the recipe by cooking the vegetables with lard, meat drippings, and/or butter. There are many variations on how to prepare succotash; the optional method below is a variation that I’m going to call it the ((((Apple Valley shanghai express))) because of its unique flavor from one of our vendors at the High Desert farmers market named SOLA FOODS. .
2 cups edamame beans
2 cups sweet corn
1Tablespoon of olive oil
½ cup of stock veggie
1/2 cup chopped tomatoes
1/2 cup chopped red onions
1/2 cup chopped red bell pepper
½ cup of chopped seasonal apples

1 Tablespoon of Shanghai Express* jam
½ teaspoon of wine vinegar
½ teaspoon of Harvest Spiced balsamic vinegar* (Enfuso Oil Company )
1 Tablespoon of chopped garlic
½ teaspoon of chopped parsley

* found at High Desert Farmers Market
Blanch the edamame beans; the corn in separate pots of boiling water until tender, then drain. Once you have all of your ingredients prepped, Bring them all together in a medium sauce pot.  First saute’ the garlic, onions and peppers with olive oil; then once onions are translucent, add the other ingredients and let them simmer. After liquid has reduced by more than 75% your dish is ready to taste and season with salt and pepper.