{"id":1500,"date":"2019-07-24T20:20:41","date_gmt":"2019-07-25T00:20:41","guid":{"rendered":"https:\/\/cheflorious.com\/?post_type=recipe&p=1500"},"modified":"2019-07-24T20:20:41","modified_gmt":"2019-07-25T00:20:41","slug":"calibama-succotash-with-fireball-glaze","status":"publish","type":"portfolio","link":"https:\/\/everthemes.com\/wptest\/portfolio\/calibama-succotash-with-fireball-glaze\/","title":{"rendered":"Calibama Succotash with Fireball Glaze"},"content":{"rendered":"
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Calibama Succotash with Fireball Glaze<\/h2>\n\t\t

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For the succotash…<\/h4>
  • 1 lb bacon<\/li>
  • 2 cups corn (fresh, frozen or canned)<\/li>
  • 1\/2 cup bacon, fried crisp and chopped<\/li>
  • 1\/2 cup chopped yellow bell pepper<\/li>
  • 1\/2 cup chopped green bell pepper<\/li>
  • 1\/2 cup chopped orange bell pepper<\/li>
  • 1 large chopped shallot<\/li>
  • 3 cloves chopped garlic<\/li>
  • 2 tbsp chili powder<\/li>
  • 1 tbsp paprika<\/li>
  • 2 tsp cayenne (optional)<\/li>
  • salt & pepper to taste<\/li>
  • 1\/4 cup Fireball glaze (recipe follows)<\/li><\/ul>

    For the Fireball glaze…<\/h4>
    • 1 cup Fireball whiskey<\/li>
    • 1\/2 cup brown sugar<\/li>
    • 1\/3 cup water + 2 tsp corn starch<\/li>
    • 2 tbsp butter<\/li><\/ul>\t<\/div>\n\t
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      Succotash…<\/h4>
      1. Cut bacon into bite sized pieces and cook in skillet until crispy. <\/li>
      2. Remove when done separating the bacon from the rendered fat. <\/li>
      3. Reduce the heat to medium and add 2-3 tablespoons of bacon fat back into the skillet. <\/li>
      4. Cook garlic, onions and all bell peppers until soft. <\/li>
      5. Add the Lima beans and the corn. Stir well to combine all. Add additional bacon fat as needed. <\/li>
      6. Add salt, pepper, chili powder, paprika and cayenne. Combine well. Reduce the heat to medium low and (optionally) cover the skillet.\n<\/li>
      7. Allow the mixture to cook until Lima beans and corn are soft, but not mushy. About 15-20 minutes. <\/li>
      8. Meanwhile, make the Fireball glaze. <\/li>
      9. Add the cooked bacon to the corn and vegetables. Combine well. <\/li>
      10. Pour Fireball glaze into the vegetable mix and stir to fully coat. Use more or less Fireball glaze to your liking!<\/li><\/ol>

        Fireball glaze…<\/h4>
        1. In a small saucepan bring brown sugar and whiskey to a rapid boil. <\/li>
        2. While the brown sugar and whiskey are heating, in a separate bowl, whisk together water and corn starch. <\/li>
        3. When brown sugar and whiskey comes to a rapid bowl, slowly whisk in the water and corn starch. Bring mixture back to a boil so the corn starch can thicken. <\/li>
        4. When sauce thickens, add butter and continue stirring until the butter melts.<\/li><\/ol>\t<\/div>\n\t
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          When I think of succotash I instantly hear Sylvester the Cat and Yosemite Sam exclaiming “suffering succotash”! Actually, there is quite a history to succotash that dates back to the Native Americans. It is made historically and primarily with corn and beans…Lima beans to be exact. As with most dishes, time has brought about a change and evolution to this traditionally simple dish.<\/p>\n

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          The beauty of a dish like succotash is its versatility. Because you’re starting with such a blank canvas of corn and beans, you can dress it up however you want. You can make it spicy, sweet, or sweet & spicy. The possibilities are truly endless.<\/p>\n

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          When I was a little girl I don’t remember my mom or my grandma making succotash–but I could have just refused to eat it! My spin involves some of my favorite things around: corn, bacon and Fireball whiskey! I make a glaze out of the Fireball adding an amazing dimension to the smoky flavor of the bacon and the fresh flavors of the vegetables. Honestly, it tastes even better than I imagined it would when I created this.<\/p>\n

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          I have to say, the addition of the whiskey glaze takes this recipe over the top. If my mom and grandma made it like this, I may remember eating it!<\/p>\n\t<\/div>\n\t

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          calibama cooking, southern cooking, succotash<\/div>\t<\/div>\n<\/div>\n<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]<\/div>","protected":false},"excerpt":{"rendered":"

          [vc_row][vc_column][vc_column_text] Calibama Succotash with Fireball Glaze For the succotash… 1 lb bacon 2 cups corn (fresh, frozen or canned) 1\/2 cup bacon, fried crisp and chopped 1\/2 cup chopped yellow bell pepper 1\/2 cup chopped green bell pepper 1\/2 cup chopped orange bell pepper 1 large chopped shallot 3 cloves […]<\/p>\n","protected":false},"featured_media":1502,"template":"","meta":[],"portfolio-category":[95],"_links":{"self":[{"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/portfolio\/1500"}],"collection":[{"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/portfolio"}],"about":[{"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/types\/portfolio"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/everthemes.com\/wptest\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/media?parent=1500"}],"wp:term":[{"taxonomy":"portfolio-category","embeddable":true,"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/portfolio-category?post=1500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}