Category Archives: New American

Chicken with Basil Butter and Succotash

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Beans beans the magical fruit, the more you eat the more you…well you know how the rest of the saying goes.  Either way my fiance is stuck with me and what better way to use beans than in succotash! Succotash became popular during the Great Depression since beans were one of the few items that were cheap and readily available.  I managed to grab the last few ears of corn before having to wait til Summer to eat it again.  It’s a great dish for those cool fall nights, with the earthiness of the beans and corn enriched with the beautiful basil butter, it will leave your tummy happy and satisfied.


Ingredients for Succotash:

  • 1 1/2 cups dried mixed shell beans, such as lima, flageolets, fava, cranberry, kidney, or butter beans (allow to soak overnight)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 cup fresh corn kernels (about 1 large ear of corn)
  • 1 small white onion, diced
  • 1 cup chicken or vegetable stock (can be store bought)
  • Kosher salt and black pepper to taste
  • 4 chicken breasts or thigh, cut and trimmed

Ingredients for Basil Butter:

  • 1 large shallot, finely minced
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup dry white wine, such as Chardonnay
  • 1 teaspoon freshly squeezed lemon juice
  • 1/3 cup heavy cream
  • 2 tablespoons of cold unsalted butter, cut into tiny cubes
  • 4 tablespoons fresh basil, cut into chiffonade

What the heck is chiffonade? It’s a technique of cutting ingredients like herbs into ribbons.  You stack the leaves ontop of each other and roll them into a cigar-like shape, the cut the roll crosswides and the pieces will unravel in ribbons.

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For the succotash, bring a large pot of salted water to a boil and fill a large bowl with ice water.  Add the beans to the boiling water and blanch for 3 to 4 minutes, drain and transfer to the bowl of ice water.  This will “shock” the beans and stop them from cooking as well as set the colors.  Drain again and set aside.  Heat a large and deep saucepan over medium heat with 2 tablespoons of butter.  Once it has melted add the onion and cook until soft and translucent, about 8 to 10 minutes.  Add the corn and beans and stir to heat through.  Pour in the stock and increase the heat to high.  Cook until the liquid is soaked up by the beans, but leave just enough to coat the vegetables, about 15 minutes.  If the beans are still too hard, simply add more stock and cook it down until they have softened.  However, becareful to not overcook the vegetables or they may discolor.  Season with salt and pepper to taste, cover to keep warm and set aside.


Preheat the oven to 400F.  Heat the olive oil in a large saucepan and saute the shallots.  Place the chicken breast or thigh on top and pour the stock and wine into the pan.  Sear the chicken on both sides and stick the pan into the oven and allow to cook the rest of the way, about 8-10 minutes.  Remove chicken from oven and pour the juices into a medium saucepan.  Cover the chicken with aluminum foil and set aside.  Add the lemon juice to the pan of juices and bring to a boil until reduced by half, about 3-4 minutes.  Stir in the cream and continue to boil for 1 minute.  Reduce the heat down to medium and slowly whisk in the cubes of butter, incorporating each cube before adding more.  Season with salt and pepper and stir in the chiffonade basil right before serving.

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Plate the succotash with a slotted spoon and divide evenly among 4 plates.  Place the chicken on top and generously spoon over the sauce.  Serve immediately.

Salmon with Coconut Citrus Butter & Chive Mashed Potatoes


Citrus citrus citrus! Fall is the start of citrus season and I couldn’t wait to get my hands on some beautiful greens, yellows, reds and oranges.  I always enjoy the bright aromas and acidity of these little fruits and thought what better way to celebrate their flavors than with a vibrant sauce featuring grapefruit, orange, lemon and lime juices.

Here are some tips on picking good quality citrus produce:

  1. Feel how heavy the fruit is.  The heavier, the better — it means there is more water content!
  2. Look for thin smooth peels. Don’t pick the ones with the thick porous skin, the ones that are as smooth as a baby’s bottom are the best! Or else you’re stuck with a thick rind and less fruit.  (That is no bueno)
  3. Avoid any fruit that feels soft or mushy, more than likely it is rotten on the inside.
  4. Smell the fruit. A sweet aroma usually means a stronger and sweeter citrus flavor.

If at all possible, use wild salmon opposed to farm-raised.  Wild salmon is more flavorful but if it is not readily available farm-raised is a perfectly viable alternative.


I found this wonderful recipe from my Chanterelle cookbook and changed a few things.  It was a cumin crusted salmon with citrus butter but I didn’t have cumin so I left it off and used coconut milk in place of the heavy cream.  I also cut down half the amount of butter and still got great results.

Ingredients for Salmon and Coconut Citrus Butter

  • 1/2 cup dry white wine
  • 1/2 cup freshly squeezed pink grapefruit juice
  • 1 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 cup heavy cream (I used coconut milk)
  • 1/2 lb of unsalted butter (I only used 4 tbsp)
  • kosher salt
  • pinch of sugar, if necessary
  • 4 x 6 oz salmon fillets, at least 1 inch thick, skin and any pin bones removed
  • coarse black pepper
  • 3 tablespoons of canola

To make the citrus butter, combine the wine and citrus juices in a medium saucepan over medium heat.  Bring to a simmer and cook until reduced to a syrupy consistency, about 10 minutes.  This process should be watched over closely, because of the high sugar content it can burn easily.  Add the cream and bring to a boil.  Remove the pan from the heat and whisk in the cold butter, a few pieces at a time, making sure it is completely incorporated before adding more.  Season with salt if it lacks taste and sugar if it is too tart.  You can keep the sauce at room temperature for up to an hour and reheat at a low heat just before serving.


Take the salmon fillets and place them on a clean, dry surface.  Season both sides with salt and pepper.  Meanwhile, heat a large saute pan over medium-high heat until hot.  Add the oil and turn the pan to coat the bottom with oil, allowing it to heat for a minute or two.  Place the fillets, skin side down for 2 to 3 minutes then turn the fillets over and cook the other side for the same amount of time or until the desired level of doneness is achieved.  The thickness of the cut may affect cooking time so please adjust accordingly.

Spoon a mound of mashed potatoes into the center of the plates.  Drizzle with the warm citrus butter around the potatoes and top with a salmon fillet.