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September 3, 2010 Comments (0) Views: 1906 Good Food Fighters, Recipes

Chef Anthony Rose’s Late Summer Succotash

The Drake Hotel is a ‘Certified Good Food Fighter’

Last week, at the Canadian National Exhibition Celebrity Stage, The Drake Hotel’s Anthony Rose presented a cooking demonstration where he prepared a delicious Late Summer Succotash, served with Roasted Chicken and his “Green Goddess” sauce. This week we were able to convince Chef Rose to divulge the secrets behind his delicious Succotash.

Late Summer Succotash (served here with roasted chicken and "Green Goddess" sauce)

2 litres – Fresh cooked or canned Cranberry beans (A good substitution are white beans)
1 litre – Corn kernels (uncooked)
1 litre – Cherry tomatoes (halved)
1 litre – Hot or sweet peppers (diced)
1 bunch – Tarragon (chopped)
¼ bunch – Parsley (chopped)
1 bunch – Scallions (sliced thinly)
1 bunch – (Chives sliced)
Goodly amount – Extra Virgin Olive Oil
Salt and pepper
3-4 jigs of a good hot sauce
Just a little – Apple cider vinegar

Chef Rose’s instructions for assembly: “Mix it all together and let sit a little to get sexy before eating”

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0 Responses to Chef Anthony Rose’s Late Summer Succotash

  1. Donna says:

    thanks I will make your recipe this week-end
    Can I also get avocoda recipe

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