Sufferin' Succotash.... Seared Short Ribs & Autumn Succotash

Seared Short Ribs W/ Autumn Succotash 

Autumn brings on so many different types of cravings for me. The myriad of colors alone draw the utmost in inspiration when it comes to what I choose to cook. 

On the menu today: Autumn Succotash with Seared Short Ribs & Roasted Potatoes.

Although succotash can be served at any time during the year the ingredients are the focal point and the seasonal item in this mix Heirloom Okra. It has a luxurious purple color when it is raw and changes to green once cooked, it also makes for a great succotash......... 

Heirloom Okra

For the Succotash we will need the following:

• Heirloom Okra (2-5 lbs)
• Corn (16 oz)
• Onions (1 each)
• Pancetta (1 cup)
• Heirloom Cherry Tomatoes (1 cup)
• Butter (1/2 stick)
• Garlic (1 Tbs)
• Thai Chili peppers (5-6 each)
• Salt & Pepper (to taste)

Autumn Succotash 

Start off by rendering the pancetta until slightly crisp. Next place the corn in the same pan with the pork drippings and sauté until slightly browned then add the onions, garlic and Thai Chilies. Finally add the sliced okra and tomatoes to a separate pan along with the butter, combine the corn mixture with the okra and stir to combine, cooking for an additional 2-5 minutes. 

For the Short Ribs we need:

• Boneless Short Ribs (1-4 pieces)
• Salt & Pepper (to taste)
• Olive Oil (1 Tbs)

Rub the beef with salt and pepper then sear using the olive oil, being sure to sear each side equally. Place in an oven preheated to 425 for 3-5 additional minutes (depending on the amount of doneness you wish to achieve.) Pictured above is slightly less than medium rare, it was seared on all sides and place in the oven for an additional 2 minutes. 

For the potatoes we need:

• Fingerlings (1-3 lbs)
• Olive Oil (1 Tbs)
• Oregano (1 tsp)
• Basil (1 tsp)
• Balsamic Vinegar (1 tsp)
• Dijon Mustard (1/2 tsp)
• Salt & Pepper (to taste)

Herb Roasted Potatoes 

Cut the potatoes in half and marinate in olive oil, minced oregano, basil, dijon mustard for 10-30 minutes. Bake on 325 for 25-45 minutes or until done.