Ingredients

• 6 ears local corn
• 2 cups yellow wax beans or string beans, ends trimmed, cut into 1 1/2 inch pieces*
• Large butternut squash, diced into 1 inch cubes*
• 2 shallots minced
• 1 bunch thyme picked and light chopped
• 4 tablespoons high quality extra virgin olive oil (this is a good occasion to use the good stuff)
• Crushed red pepper and salt

Method

Cut kernels off of 4 ears of corn off the cob. In a separate bowl grate kernels from the remaining 2 ears of corn using a box grater, creating a milky pulp.

Add 2 tablespoons of oil to a large saute pan on medium heat. Add the cubed squash and cook on medium heat stirring occasionally, until starting to soften and browning on the sides. Then add the cut corn, stirring and cooking until the corn is bright yellow and aromatic. Add shallot and thyme to the pan, followed by beans and salt and crushed red pepper 

When the shallots are translucent and the thyme brighter and aromatic add the grated corn. Stirring and folding the grated corn pulp is key to the texture. Don’t let the mixture settle and stick to the bottom of the pan. 

As soon as the mixture is warmed through, remove from the heat and swirl in the remaining 2 tablespoons of olive oil, retaining the fresh corn flavor.

This can be served as a side dish with meat or fish or as a vegetarian option. 

This can also be baked in a buttered casserole dish and topped with cheese as a side dish.

*The squash and bean components of the recipe can be changed to reflect the season and availability.

ENJOY!

Peconic Escargot and Chorizo

Ingredients:

• 12 Peconic Escargot – In Shell
• 1 Cup Dried Chorizo (cut into slices)
• 1 Apple (diced similar to size of escargot)
• 1/2 Cup Dry Apple Cider (alcoholic)
• 1 Tbsp. Maple Syrup
• 1 Shallot (diced)
• 1/2 Cup Butter (cold, cubed)
• 1 Tbsp Italian Parsley Leaves (chopped)
• Sea Salt

Preparation:

1. Put the snail in a pot with 2 quarts cold water and a handful of sea salt. Gradually bring the water to a rolling boil. Remove the escargot.

2. In a cast iron skillet, sweat our the shallot with some butter.

3. Add apples. Cook until apples begin to gain color.

4. Add chorizo and cook for 5 more minutes.

5. Add escargot and maple syrup. Give a good stir in order to glaze all ingredients.

6. Deglaze skillet with apple cider. Reduce heat by half. Add remaining cold butter.

7. Glaze the ingredients with the butter, tossing vigorously.

8. Finish and garnish with chopped parsley.

Recipe courtesy of Chef Hugue Dufour – M. Wells Steakhouse – Long Island City, NY

Many more recipes can be found on the Peconic Escargot website.