Just because I start with say, Ina’s or Mark Bittman’s recipe for confetti corn or succotash in disguise to go along with our summer lobster rolls doesn’t mean that I end up with that succotash recipe/dish on my dinner table and as it goes my I could have chosen any one of our guest chefs and it would have been a knock off recipe especially when I have a counter full of local fresh vegetables. Ina’s corn link is below and if you have a favorite recipe that you grew up eating it can be easily adapted by adding favorite summer veggies.
I had some fantastic produce to work with so it was a matter of cutting, dicing, and slicing for a nice cast iron skillet pan dish. I used pancetta cubes instead of bacon, crisped, and removed from the pan to top the finished dish and the pancetta renderings with an additional touch of butter was enough to sauté everything.
The seasoning for my dish we pretty basic, garlic, basil, thyme, and some diced onion. Use as much bacon as you like, but 4 ounces of diced pancetta were enough for my dish. All in all adapt your dish to your seasoning preferences and enjoy.
Today’s goodies, fresh corn, butter beans tomatoes, okra pancetta, and fresh tarragon…I’m sure that I forgot something.
Look for Mark Bittman’s succotash in disguise at NYT…