Succotash is a hearty and affordable combination of primarily corn and beans (usually lima beans) with origins credited to early Native Americans. Regional and seasonal variations have developed with additions of peppers, tomatoes, and other vegetables. A little bacon or ham never hurt either!
I am a firm believer that coleslaw is BBQ’s best friend. No offense to baked beans, but coleslaw is that fresh, healthy(ish), light accompaniment that turns a hot dog, burger, or pulled-pork sandwich into a deliciously sloppy meal and gives leftovers new life. Have you …
Growing up, my brothers said I was “picky” when it came to food. I did not like fresh sliced tomatoes, asparagus or eggs that weren’t scrambled. I pretty much ate everything else. Apparently, this made me a “picky” eater. I have over the years developed a love for fresh sliced tomatoes, but have yet to conquer the runny egg (although I’ve been tempted recently by those burgers topped with egg).
It was about 15 years ago, when my husband and I were staying at a bed and breakfast in Maine, that I was served a corn and asparagus frittata. I heard “asparagus” and was instantly disappointed. But I didn’t want to be rude and the dish looked really appetizing so I tried it.
Overcome dislike for asparagus? Check.
It’s not hard to make applesauce, if you are using perfect apples. The reason hers is so incredible is that she uses the worst apples … those that have fallen to the ground and been bruised and need more cleaning than those picked directly off the tree. She has always been a champion for the underdog. These apples require no sugar (she may add a little if she feels it might be too tart). I have made it with her enough times to make a reasonable replica of hers. I am not quite to her level … I am not as industrious as she is. But there is always next year.
Earlier this week I promised you a side dish recipe to go with the Balsamic-Garlic Crusted Pork Loin … the perfect complement to any main dish with Italian flavors. Of course, replacing the Italian seasoning with another spice blend will allow you to pair these potatoes with unlimited options. Think cajun … tex-mex … barbeque … ranch … mmmmmm, choices!
Food Lesson: Potatoes are graded according to size/diameter (among other things). I googled it. Google can be your saving grace in cooking dilemmas. Many, many people have the same questions, no matter how unusual. Make sure you choose a reputable site. Compare different sites. And, even better, experiment with your options. Figure out what you like best.