Wednesday, April 13, 2011

Freezer Fare: Spicy Succotash and Callaloo

Last night I had a delicious dinner that was produced in very little time with maximum results:

Maple-Drizzled Ham Steak with Spicy Succotash and Callaloo.

First I made Spicy Succotash, and now have enough left over to accompany 3 more dinners. 

Next, I also brought out some of my Callaloo from the freezer and heated it up in a few minutes while I cooked my Maple-Drizzled Ham Steak.

Succotash is a traditional North American dish based on corn and lima beans.  It is an appetizingly colorful dish. 

Here is my take on it, which I have been preparing this way for many years:

Spicy Succotash

2 teaspoons olive oil, divided
½ red onion, chopped
1 leek, white part with a bit of the green, sliced
2 stalks celery, chopped, with some of the leaves, chopped
1 clove garlic, sliced
2 cups corn, frozen or fresh*
1 ½ cups lima beans, frozen or fresh*
½ cup peas, frozen or fresh*
½ orange pepper, diced
¼ tsp dried cumin
¼ tsp paprika (Spanish paprika is best) or Cajun spice
1 cube chicken or vegetable bouillon
1 cup water
½ cup apple cider or juice
¼ tsp salt
2 grinds or shakes of black pepper
Dash of Louisiana hot sauce (optional)

(*If any of the vegetables are fresh, cook them first, then add after the spices. 
For fresh corn, also scrape some of the corn "milk" into the dish when adding the liquid.)

Saute onion and leek in 1 tsp olive oil on medium heat for 5 minutes. 
Reduce heat, add celery & garlic, then stir and saute gently for 8 minutes.
Add the remaining olive oil and orange pepper, stir, and add the spices,
cooking a few minutes till fragrant. 
Add the remaining vegetables, stir through to incorporate the spices,
and cook on medium heat for 8 minutes.
Add water, cider or juice, and bouillon, and bring to boil.
Cover, reduce heat, and simmer for 10 minutes.

That’s it!  If you like, add a dash of hot sauce to taste

Makes 4-6 servings as a side dish.  Freezes well.

Callaloo is a traditional Caribbean dish, originally made from amaranth leaves.

My version of Callaloo was adapted from a recipe in Vegetarian Times (June 2008) which used Collard Greens and Spinach, water instead of broth, and made 8 servings.  My version of Spicy Vinegar was also adapted from the same recipe.  I added lime juice and diced red onion, substituted a cherry pepper for their Scotch Bonnet chile pepper, and seasoned it with allspice, which complemented the Caribbean flavor.


1 tsp olive oil
1 bunch Collards, stems removed, rolled then sliced, then the slices halved.
1 bunch Rainbow Chard or Green Chard, chopped, some stem reserved & chopped
2 cloves garlic, sliced
½ large yellow onion, chopped
1 cup broth

Cook onion in olive oil on medium heat 5-8 minutes till beginning to soften. 
Add garlic, collards and chard, stir, reduce heat, and cook 5-8 minutes until greens are wilted.
Add the broth, cover, reduce heat, and simmer for 40-50 minutes, or until greens are tender.  Serve with Spicy Vinegar as a garnish

This makes a very attractive side dish, with colourful flecks of the
onions & peppers from the spicy vinegar nestling atop the dark greens.

Makes 3-4  servings as a side dish.  Freezes well.

Spicy Vinegar

1/3 red onion, diced
1/3 red pepper, diced
1 whole cherry pepper, diced
Juice of 3 limes
¼ cup cider vinegar
¼ cup water
½ tsp sugar
3 dashes allspice (about 1/8 tsp)
¼ tsp salt

Put onions & peppers in heatproof mug or bowl.
Heat lime juice, vinegar & water along with sugar, allspice and salt, and bring to a boil.
Simmer liquid for 5 minutes; pour over onions & peppers. 
Cover & marinate while the callaloo cooks. 
Serve 1 tsp-1tbsp of the marinated vegetables over the callaloo, along with some of the liquid.

Maple-Drizzled Ham Steak

½ ham steak
1 tsp maple syrup (I prefer organic for the taste)

Cook ham steak on medium heat 4 minutes in a frypan which has been wiped with olive oil.  Turn; drizzle top with maple syrup.  Reduce heat and turn again after 4 minutes; turn back after 2 minutes. 

Serves 1. 

1 comment:

  1. Looks good! I'm definitely going to have to try the Callaloo! :)