SUPER SUMMER SUPPER
Fried Flounder, Butter beans with Okra, Corn on the Cob, Heirloom Tomato
BUTTERBEANS (WITH OKRA)
1 pound fresh shelled butterbeans
20 or so small tender okra
Chicken broth (I use Better Than Bouillon)
Sea Salt
Freshly ground pepper
Wash butterbeans and drain. Some people don’t care for okra, but preparing them with the butterbeans adds dimension to both vegetables. But, Do Not Overcook the okra. Cut the ends off the okra just above the tip; slice into 1/2 pieces. Bring enough water to cover butterbeans to a boil, about 3 cups (you can measure ahead) and add 1 teaspoon of bouillon per cup. After liquid reaches a boil add butterbeans and cook until tender. Start checking at 20 minutes; these beans were small, tender and took not nearly as long as I thought. Add okra and cook for 5 minutes. Keep warm while preparing the rest of the meal.
CORN
Shuck the corn and put into a pot of boiling water; I break mine into halves. I do not salt the water. Drain. I do not add butter. I put in the pot with the butterbeans. Salt/butter at the table if you like. Summer corn is so delicious I eat it straight up!
TOMATOES
Sliced or wedges, Sea Salt, freshly ground pepper, drizzle of olive oil if you like, topped with fresh basil
FRIED FLOUNDER
1-2 flounder fillets (generally 1 pound per 2 people (for main course)
1/2 cup cornmeal (I use Atkinson’s) or half cornmeal/flour
Sea Salt
Freshly ground pepper
Corn Oil or Peanut Oil (about 4 tablespoons)
Lemon wedges (optional)
Pat dry the flounder and generously sprinkle with salt and pepper on both sides. Dredge both side with cornmeal. Heat a large skillet or cast iron pan to medium high. Cover the bottom with oil and let it get hot. Gently lay the fish in pan and cook 2-4 minutes until browned, depending on size and heat of your burner. You might need to adjust your heat to medium to prevent burning. Turn and repeat until thoroughly cooked and crispy. Serve immediately. Lemon wedges squeezed at the table add a nice zing to a delicate delicacy!
You cannot eat better than local and fresh! I HAD to go back for seconds! My favorite combo, but also could substitute field peas for the butterbeans. Pickled cucumbers would be a nice addition as well. Click the recipe for “Mimi’s Struck Cukes”. SALUTE SUMMER!
